Q1: Can I make this Longhorn Garlic Parmesan Crusted Chicken without a grill?

Yes, you can pan-sear the chicken for 3–4 minutes per side and then bake it at 400°F for about 10 minutes, or until it reaches an internal temperature of 165°F.

Q2: What can I use instead of panko breadcrumbs for a low-carb option?

Crushed pork rinds are a great keto-friendly substitute for panko breadcrumbs. They still give a nice crunch without the carbs.

Q3: How far in advance can I prepare the marinade or topping?

You can prepare the marinade, ranch spread, and crumb topping up to 24 hours in advance. Store them in separate airtight containers in the refrigerator.

Longhorn Garlic Parmesan Crusted Chicken

Name: Longhorn Garlic Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts, pounded to ¾ inch thickness; 1 cup shredded provolone cheese; ½ cup olive oil; ½ cup bottled ranch dressing; 3 tbsp Worcestershire sauce; 1 tsp vinegar; 1 tsp lemon juice; 1 tbsp minced garlic; ½ tsp ground black pepper; ¼ cup grated parmesan cheese (for ranch spread); ½ cup panko bread crumbs; 1 tsp garlic salt; ⅓ cup shredded parmesan cheese (for crumb topping); 2 tbsp melted butter

Description

This Longhorn Garlic Parmesan Crusted Chicken is a restaurant-style dish made easy at home, featuring juicy grilled chicken topped with creamy ranch spread and a crispy parmesan crumb topping.

Ingredients

Scale

4 boneless skinless chicken breasts, pounded to ¾ inch thickness
1 cup shredded provolone cheese
½ cup olive oil
½ cup bottled ranch dressing
3 tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 tbsp minced garlic
½ tsp ground black pepper
¼ cup grated parmesan cheese (for ranch spread)
½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded parmesan cheese (for crumb topping)
2 tbsp melted butter

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Instructions

In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper to make the marinade.
Place chicken breasts in a zip-top bag or shallow dish, pour marinade over them, and refrigerate for 2–3 hours or overnight.
Preheat the grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6–8 minutes per side, or until internal temperature reaches 165°F.
While chicken is grilling, prepare the ranch spread by mixing ¼ cup grated parmesan and ¼ cup ranch dressing. Set aside.
In a separate bowl, mix panko bread crumbs, garlic salt, ⅓ cup shredded parmesan, and melted butter to create the crumb topping.
Preheat the oven broiler. Transfer grilled chicken to an oven-safe dish. Spread 2 tablespoons of ranch spread on each breast, then top with provolone and parmesan crumb topping.
Broil for 1–3 minutes or until cheese is melted and topping is golden brown. Serve immediately.

Notes

Use Italian dressing instead of homemade marinade for a shortcut.
To cook without a grill, pan-sear chicken and bake at 400°F for 10 minutes.
Crushed pork rinds can replace panko for a keto-friendly version.
Make ranch spread and crumb topping ahead and refrigerate up to 1 day.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Grilling and Broiling
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 430
Sugar: 1g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0.5g
Protein: 38g
Cholesterol: 110mg