LongHorn Parmesan Crusted Chicken (Copycat Recipe)
Our signature juicy grilled chicken breast topped with a creamy ranch and parmesan cheese spread, melted provolone, and a crunchy buttered garlic-panko crust.
Ingredients
Directions
Step 1
Pound chicken breasts to a uniform ½-inch thickness. Marinate in olive oil, Worcestershire sauce, lemon juice, garlic powder, onion powder, salt, and pepper for 25–30 minutes.
Step 2
Heat a cast-iron skillet over medium-high heat with 1 tbsp oil. Sear chicken for 4–5 minutes on the first side until deep golden. Flip and sear 2 minutes on second side (internal temp ~150°F–155°F).
Step 3
Transfer chicken to an oven-safe baking sheet. Stir ranch dressing with grated Parmesan and spread 2 tbsp evenly across each breast.
Step 4
Drape 1 slice of provolone cheese directly over the ranch spread on each breast.
Step 5
In a bowl, toss Panko breadcrumbs, melted butter, shredded Parmesan, minced garlic, and parsley until evenly moistened.
Step 6
Heavily mound the buttered panko mixture on top of the provolone and press lightly with fingers.
Step 7
Broil on HIGH 6 inches below the broiler for 2 to 3 minutes until cheese melts and the panko turns golden brown. Rest 3 minutes and serve!
Nutrition Facts
* Based on a 2,000 calorie diet.