Longhorn Garlic Parmesan Crusted Chicken

There’s something about recreating a restaurant favorite that brings a special kind of joy to home cooking. The first time I made this Longhorn Garlic Parmesan Crusted Chicken, inspired by a Longhorn Steakhouse classic, I wasn’t aiming for perfection—I was just trying to impress my family with something beyond the usual baked chicken. But the moment my husband took his first bite and said, “This is the best chicken you’ve ever made,” I knew I had something truly special.

What makes this Longhorn Garlic Parmesan Crusted Chicken dish stand out isn’t just its bold flavor or irresistible crust. It’s the simplicity of ingredients, the quick prep time, and the fact that it feels indulgent while staying relatively healthy. Whether you’re cooking for guests or trying to level up your weeknight dinner, this easy sheet pan dinner is your new go-to.

Why This Recipe is Special

This Longhorn Garlic Parmesan Crusted Chicken hits the sweet spot between impressive flavor and beginner-level ease. It features juicy grilled chicken, a tangy, creamy ranch spread, and a crispy parmesan breadcrumb topping that delivers just the right amount of crunch.

Perfect for those learning their way around the kitchen, this dish teaches basic techniques like marinating, broiling, and creating multi-layer flavor without overwhelming steps. It’s also an excellent meal prep option, with leftover potential and quick customizations.

Ingredients and Preparation

Boneless Skinless Chicken Breasts
The foundation of the dish, chicken breasts offer lean protein and become tender and juicy when marinated and grilled. Pounding them to an even thickness ensures they cook evenly and quickly.

Provolone Cheese
Used for melt-in-your-mouth richness, provolone adds a mild, creamy touch that balances the sharpness of the parmesan.

Olive Oil
Forms the base of the marinade, adding healthy fats and helping the chicken retain moisture while grilling.

Ranch Dressing
Used in both the marinade and spread, it brings a creamy tang that harmonizes with the cheese and herbs.

Worcestershire Sauce, Vinegar, and Lemon Juice
These acidic ingredients tenderize the meat and add depth to the flavor.

Minced Garlic
Aromatic and pungent, garlic is a key player in making the crusted topping bold and savory.

Ground Black Pepper
Adds mild heat and earthiness.

Grated Parmesan Cheese
Used in the topping and spread, it gives that signature nutty flavor and crispiness when broiled.

Panko Breadcrumbs
These create a light, airy crunch. Swap for crushed pork rinds if you’re aiming for a low-carb or keto-friendly version.

Garlic Salt
Combines the punch of garlic with the seasoning power of salt, enhancing the topping’s overall flavor.

Melted Butter
Helps bind the crumbs and adds richness.

Ingredient Swaps and Flexibility

• Don’t have provolone? Try mozzarella or Swiss for similar meltability.
• No ranch dressing on hand? A simple mix of mayo, sour cream, and herbs will do.
• Swap the olive oil marinade for bottled Italian dressing for a time-saving option.

Step-by-Step Instructions

Step 1
Start by preparing the marinade. In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper. Place the chicken breasts in a zip-top bag or shallow dish, pour the marinade over them, and refrigerate for 2 to 3 hours (or overnight for deeper flavor).

Step 2
Preheat your grill or stovetop pan to medium-high heat. Remove the chicken from the marinade and grill for about 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. If you don’t have a grill, you can pan-sear the chicken on both sides and then finish in the oven at 400°F for 10 minutes.

Step 3
While the chicken is cooking, prepare the ranch spread by mixing grated parmesan and ranch dressing until smooth. Set it aside.

Step 4
For the parmesan crumb topping, combine panko breadcrumbs, garlic salt, shredded parmesan, and melted butter in a bowl. Stir until the crumbs are evenly moistened.

Step 5
Once the chicken is cooked, place each breast in an oven-safe dish. Spread about two tablespoons of the ranch-parmesan mix over each piece. Top with shredded provolone, then press on the parmesan breadcrumb topping.

Step 6
Position your oven rack in the center and set the broiler to high. Broil the chicken for 1 to 3 minutes, watching closely, until the cheese is melted and the topping is golden brown. Serve hot.

Beginner Tips and Notes

• If your breadcrumbs are browning too fast under the broiler, tent the dish loosely with foil or move the rack down a level.
• For even cooking, make sure to pound the chicken breasts to a uniform thickness. This prevents the edges from drying out before the center is cooked.
• No grill? No problem. Use a stovetop grill pan or even a cast iron skillet followed by a quick oven bake.
• Make ahead options: The marinade, ranch spread, and crumb topping can all be prepped a day in advance and stored in the fridge.

Serving Suggestions

Pair your Longhorn Garlic Parmesan Crusted Chicken with light and fresh sides to balance the richness of the dish. Some great options include:

• Roasted green beans or steamed broccoli
• A light Caesar salad or arugula with lemon vinaigrette
• Garlic mashed potatoes or creamy noodles
• A tangy dipping sauce like honey mustard or a drizzle of balsamic glaze

Leftovers? Store in an airtight container for up to 3 days. To reheat, use a toaster oven or conventional oven to keep the topping crispy.

Conclusion

This Longhorn Garlic Parmesan Crusted Chicken might just become your next kitchen triumph. With bold flavors, beginner-friendly steps, and versatile serving ideas, it’s a must-try for anyone looking to make quick and healthy meals at home. Whether you’re cooking for yourself or trying to impress a loved one, this easy sheet pan dinner delivers.

Have you tried it? Let us know in the comments how it turned out or what twist you added—we love hearing from fellow kitchen adventurers.

FAQ About Longhorn Garlic Parmesan Crusted Chicken

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