Description
This Copycat Longhorn Parmesan Crusted Chicken replicates the restaurant favorite with tender grilled chicken breasts topped with a creamy ranch spread, crispy Parmesan breadcrumbs, and melted cheese for a mouthwatering homemade version.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup ranch dressing
- 1/2 cup grated Parmesan cheese
- 1/2 cup provolone cheese, shredded
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Pound chicken breasts to an even thickness and season with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken breasts for 5-6 minutes per side, or until cooked through and golden. Set aside.
- In a small bowl, mix panko breadcrumbs with melted butter and half the Parmesan cheese.
- Place chicken breasts on a baking sheet. Spread each with ranch dressing, sprinkle with remaining Parmesan and provolone cheese, then top with breadcrumb mixture.
- Broil on high for 2-3 minutes until the topping is golden and bubbly.
- Garnish with chopped parsley if desired and serve immediately.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F internally.
- You can substitute provolone with mozzarella or Swiss cheese.
- Double the breadcrumb topping for extra crunch.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 1g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 140mg