Description
This homemade Longhorn Steakhouse Parmesan Crusted Chicken is juicy, flavorful, and finished with a golden, cheesy crust. Marinated grilled chicken is topped with creamy ranch-Parmesan, melted provolone, and crispy panko breadcrumbs—perfect for a restaurant-style dinner at home.
Ingredients
- For the chicken and marinade:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup ranch dressing
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- For the topping:
- ½ cup shredded Parmesan cheese
- 4 slices provolone cheese
- 2 tablespoons ranch dressing
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
Instructions
- In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper.
- Add chicken to a zip-top bag, pour in the marinade, seal, and refrigerate for at least 2 hours.
- Preheat grill or skillet to medium-high. Remove chicken from marinade and grill for 6–7 minutes per side or until cooked through.
- Transfer chicken to a baking sheet.
- In a small bowl, mix shredded Parmesan with ranch dressing to create a spread. Spread evenly over each chicken breast.
- Add a slice of provolone on top of the Parmesan layer.
- In another bowl, combine panko, melted butter, and garlic powder. Sprinkle over each chicken breast.
- Broil for 3–4 minutes, or until cheese is melted and topping is golden and crisp. Serve warm.
Notes
- Swap provolone for mozzarella or Swiss for a different flavor.
- Add crushed red pepper flakes to the topping for a spicy twist.
- Serve over pasta, mashed potatoes, or with roasted veggies.
- Store leftovers in the fridge and reheat in the oven to keep the topping crispy.
- Freeze cooked chicken without topping, then add fresh cheese and breadcrumbs after thawing.
