Longhorn Steakhouse Parmesan Crusted Chicken
If you're a fan of Longhorn Steakhouse, you know their Parmesan crusted chicken is a must-try dish. And this copycat version is so good, you will have it on repeat!
Servings 4
Ingredients
For the Chicken
- 2 large Boneless Skinless Chicken Breasts, or 4 chicken cutlets thighs are also fine to use
- 1/4 Cup Ranch Dressing
- 1/4 Cup Italian Dressing
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Basil
- 1 tsp Black Pepper
Parmesan Topping
- 2.5 oz Shredded Parmesan Cheese
- 1/2 Cup Ranch Dressing
Breadcrumb Mixture:
- 1 Cup Italian Style Panko Breadcrumbs
- 1 Cup Grated Parmesan Cheese
- 4 tbsp Unsalted Butter, melted
For Cooking
- 1 tsp Avocado Oil
- 1 tbsp Unsalted Butter
- 4 Provolone Cheese Slices
- 2 Mozzarella Slices
Instructions
- Cut chicken breasts into fillets or use cutlets.
- Mix ranch dressing, Italian dressing, and seasonings in a bowl. Marinate chicken in the mixture for at least 30 minutes or overnight.
- Combine the shredded Parmesan cheese with the ranch dressing and set aside.
- Mix Panko breadcrumbs, grated Parmesan, and melted butter in a separate bowl and set them aside.
- Heat the oil and butter in a skillet over medium heat and cook the chicken until fully cooked and has a good crust on both sides. While the chicken cooks, preheat the oven to low broil.
- Top each chicken piece with provolone and mozzarella cheeses, then add the Parmesan mixture. Broil for about five minutes.
- Add the breadcrumb topping and broil for another 4 to 5 minutes, or until the cheeses are all melted and the breadcrumbs are nice and toasty.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven or air fryer at a low temperature until thoroughly warmed, which will help retain its crispy texture. Alternatively, you can freeze the chicken for up to three months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat in the oven for the best results.