Longhorn Parmesan Crusted Chicken

When it comes to homestyle cooking that brings both comfort and a touch of gourmet flair, the Longhorn Parmesan Crusted Chicken stands out as a winner. This dish, inspired by the flavors of Longhorn Steakhouse, combines tender, marinated chicken breasts with a rich blend of cheeses and a crispy, savory crumb topping. It’s a recipe that transforms simple ingredients into a culinary delight, perfect for family dinners, special occasions, or when you just want to treat yourself to something extraordinary.

I vividly remember the first time I had this dish at Longhorn Steakhouse. The chicken was incredibly juicy, the cheese melted perfectly, and the crumb topping added just the right amount of crunch. It was a memorable meal shared with friends, and I knew I had to recreate it at home. After several attempts and tweaks, I finally perfected the recipe, and it’s now a beloved staple in my kitchen. Every time I make it, I’m reminded of that wonderful evening and the joy of sharing good food with good company.

INGREDIENTS:

Chicken:

4 boneless skinless chicken breasts, pounded to ¾ inch thickness

1 cup shredded provolone

Marinade:

½ cup olive oil

½ cup prepared ranch dressing

3 Tbsp Worcestershire sauce

1 tsp vinegar

1 tsp lemon juice

1 Tbsp minced garlic

1/2 tsp pepper

Ranch Spread:

¼ cup grated Parmesan

¼ cup ranch dressing

Parmesan Crumb Topping:

½ cup panko bread crumbs

1 tsp garlic salt

⅓ cup shredded Parmesan

2 Tbsp melted butter

DIRECTIONS:

Preparation

Marinating the Chicken: Begin by preparing the marinade. In a bowl, combine ½ cup olive oil, ½ cup prepared ranch dressing, 3 tablespoons Worcestershire sauce, 1 teaspoon vinegar, 1 teaspoon lemon juice, 1 tablespoon minced garlic, and ½ teaspoon pepper. Mix well to ensure all the ingredients are fully incorporated.

Marinate the Chicken: Place the 4 boneless, skinless chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, and refrigerate for 2-3 hours or overnight. The longer the chicken marinates, the more flavorful and tender it will be.

Cooking the Chicken

Grilling the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and let any excess drip off. Grill the chicken for about 12-15 minutes, turning once, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. If you don’t have a grill, you can also cook the chicken in a grill pan or even bake it in the oven.

Preparing the Ranch Spread

Mix the Ranch Spread: While the chicken is cooking, prepare the ranch spread. In a small bowl, combine ¼ cup grated Parmesan and ¼ cup ranch dressing. Mix until smooth and set aside …