Longhorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)
Ingredients:
Chicken Marinade:
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and pepper, to taste
Parmesan Crust:
½ cup grated Parmesan cheese
½ cup Provolone cheese, shredded
1/3 cup Panko breadcrumbs
2 tbsp unsalted butter, melted
1 tsp garlic powder
1 tsp dried parsley
¼ tsp red pepper flakes (optional for a bit of heat)
Ranch Spread:
¼ cup ranch dressing
¼ cup mayonnaise
½ cup shredded Parmesan cheese
Directions:
Marinate the Chicken:
In a bowl, mix olive oil, lemon juice, garlic powder, onion powder, paprika, salt, and pepper to create the marinade. Coat the chicken breasts thoroughly and marinate for at least 30 minutes or overnight for more flavor.
Grill or Pan-Sear the Chicken:
Preheat your grill or a skillet over medium heat. Grill or cook the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Set aside and preheat your oven to broil.
Prepare the Ranch Spread:
In a small bowl, mix together the ranch dressing, mayonnaise, and shredded Parmesan cheese. Spread this mixture evenly over each cooked chicken breast.
Make the Parmesan Crust:
In another bowl, combine the Parmesan cheese, Provolone cheese, Panko breadcrumbs, melted butter, garlic powder, parsley, and red pepper flakes (if using). Stir to combine.
Broil the Chicken:
Top each chicken breast with a generous amount of the Parmesan crust mixture. Place the chicken under the broiler for 2-3 minutes or until the cheese is melted and the topping turns golden and crispy.
Serve:
Remove from the oven and let the chicken rest for a minute before serving. Pair with your favorite sides like mashed potatoes or a crisp salad.
Prep Time: 10 minutes | Cook Time: 15 minutes | Marinate Time: 30 minutes | Total Time: 55 minutes
Kcal: 480 kcal per serving | Servings: 4