Description
Recreate the iconic Longhorn Parmesan Crusted Chicken right at home with this easy, restaurant-quality copycat recipe! Juicy grilled chicken breasts are layered with melted provolone, a creamy ranch-Parmesan spread, and a crispy Parmesan-panko topping. This dish is perfect for weeknight dinners or special occasions, offering unbeatable flavor in under 30 minutes.
Ingredients
- Chicken:
- 4 boneless, skinless chicken breasts (pounded to ¾ inch thickness)
- 1 cup shredded provolone cheese
- Marinade:
- ½ cup olive oil
- ½ cup bottled ranch dressing
- 3 tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 tbsp minced garlic
- ½ tsp pepper
- Ranch Spread:
- ¼ cup grated Parmesan
- ¼ cup bottled ranch dressing
- Parmesan Crumb Topping:
- ½ cup panko bread crumbs
- 1 tsp garlic salt
- ⅓ cup shredded Parmesan
- 2 tbsp melted butter
Instructions
- Marinate the Chicken:
Combine all marinade ingredients and pour over chicken. Refrigerate for 2–3 hours or overnight. - Grill the Chicken:
Grill for 12–15 minutes until cooked through (internal temp 165ºF). - Prepare Ranch Spread:
Mix Parmesan and ranch dressing until smooth. - Make Crumb Topping:
Combine breadcrumbs, garlic salt, shredded Parmesan, and melted butter. - Assemble and Broil:
Preheat broiler and place cooked chicken in an oven-safe dish. Spread 2 tbsp ranch mix on each breast, top with provolone and crumb topping. Broil until cheese melts and crumbs are golden. - Serve Immediately.
Notes
- Marinate overnight for maximum flavor.
- If you don’t have a grill, sear chicken in a pan and finish in the oven at 400ºF.
- Make ahead: Ranch spread and crumb topping can be prepped in advance.
- Store leftovers in the fridge (up to 3 days) or freezer (up to 3 months). Reheat in the oven or air fryer to retain crispiness.
