Copycat Longhorn Parmesan Crusted Chicken

This Copycat version of Longhorn's famous Parmesan Crusted Chicken tastes just like the restaurant! From the flavorful marinade, to the creamy, crunchy Parmesan Crust.

  • 4 skinless/boneless chicken breasts, pounded to ¾ inch thick
  • Salt/Pepper, to taste
  • 2 Tablespoons vegetable oil
Marinade: (Shortcut- Use Italian Salad Dressing)
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon Distilled white vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper
Parmesan Crust
  • 3/4 cup Parmesan cheese, chopped into bits
  • 3/4 cup Provolone cheese, chopped into bits
  • 6 Tablespoons Buttermilk Ranch salad dressing
  • 5 Tablespoons melted butter
  • 2 teaspoons garlic powder
  • 1 cup panko breadcrumbs

  1. Whisk all marinade ingredients together until well-combined and uniform in consistency.
  2. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
  3. Sprinkle each side of the chicken lightly with salt and pepper if desired.
  4. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum of 30 minutes, or overnight.
  5. Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
  6. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
Parmesan Crust
  1. Preheat the oven to a low broil. (450 degrees F.)
  2. Combine all topping ingredients except for the panko and microwave for about 30 seconds.
  3. Stir to combine, mix in the panko breadcrumbs and microwave for an additional 15 seconds. Spread on top of the chicken.
  4. Bake until the cheese is melted and begins to brown, about 3-5 minutes. Serve with mashed potatoes and enjoy!
**After making this for several years, I've modified the way the cheese topping is applied that differs slightly than the video. I like to combine every topping ingredient in a bowl and microwave, then mix the panko into that, microwave more, and add it to the chicken. This leaves you with a textured topping that melts and browns nice and evenly.
Italian Salad Dressing makes a fantastic marinade for this chicken for a simpler version. (About 1 + 1/4 cup.)
Baking the Chicken Breasts (instead of searing).
  • Preheat the oven to 425° F. 
  • Find an oven-safe dish that is just large enough to hold the chicken (this keeps it moist).
  • Lightly grease the dish and add 2 Tablespoons of water to the dish along with the chicken. Bake for 15-18 minutes, (15 for thinner chicken, 18 for thick.)
  • Ensure the internal temperature is 165 degrees.
  • Proceed with adding the Parmesan Crust, (instructions above.)
Original recipes from thecozycook.com

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