Parmesan Chicken Longhorn (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
4 chicken breasts, thin cut
02 -
⅓ cup ranch dressing
03 -
½ cup Italian dressing
04 -
2 Tablespoons cooking oil
→ Parmesan Sauce
05 -
⅓ cup parmesan cheese, grated fresh
06 -
4 oz provolone cheese, chopped or shredded
07 -
⅓ cup ranch dressing
→ Crunchy Topping
08 -
¼ cup parmesan cheese, freshly grated
09 -
½ cup panko breadcrumbs
10 -
3 Tablespoons butter, melted and salted
11 -
1½ teaspoons garlic powder
# Instructions:
01 -
Mix ranch and Italian dressing in a large bowl until smooth. Toss in the chicken breasts, ensuring they’re fully covered. Cover the bowl and chill in the fridge for at least 30 minutes, or let it sit overnight if you're prepping early.
02 -
Combine provolone, parmesan, and ranch dressing in a medium bowl. Heat it in short bursts of 30 seconds in the microwave until it’s a melted, gooey consistency. Set it aside for later use.
03 -
Stir together panko, grated parmesan, garlic powder, and melted butter until everything is evenly blended and buttery. Put it aside for later.
04 -
Set your oven rack in the middle position, then preheat the broiler on low. Heat a large skillet over medium with a bit of oil. Shake off any extra marinade from the chicken, then cook each side for about 5 minutes under the broiler until it’s slightly golden.
05 -
Spread the melted cheese mix and the prepared crumbs over each chicken piece. Broil again until the crumbs are golden brown and the chicken hits 165°F inside, which will take about 5-10 minutes. Watch carefully so it doesn’t burn!
# Notes:
01 -
You can make Longhorn’s famous Parmesan Crusted Chicken from scratch in your own kitchen.
02 -
Keep an eye on the broiler since things can toast faster than expected.