1. Can I make Longhorn Parmesan Crusted Chicken without a broiler?

While using a broiler helps achieve the crispy crust, you can still make this dish without one. Simply cook the chicken on the stovetop until browned, then finish by baking the chicken in a preheated oven at 375°F for about 10-15 minutes, until it reaches an internal temperature of 165°F. The topping won’t be as crispy, but the flavors will still be delicious!

2. Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts if you prefer. Just be sure to adjust the cooking time, as chicken thighs may take slightly longer to cook through. The flavorful, juicy nature of chicken thighs can make the dish even more tender.

3. How do I store leftovers of Longhorn Parmesan Crusted Chicken?

Store any leftover Longhorn Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven, covered with foil, at 350°F for 10-15 minutes or until warmed through. You can also microwave it, but for the crispiest results, reheating in the oven is recommended

Longhorn Parmesan Crusted Chicken Recipe

Description

Longhorn Parmesan Crusted Chicken is a delicious, crispy, and cheesy dish that brings the flavors of the popular steakhouse favorite straight to your kitchen. With juicy chicken breasts marinated in Italian and ranch dressing, topped with a creamy cheese sauce, and finished with a golden, crunchy Panko crust, this recipe is sure to impress. Perfect for a family dinner or special occasion!

Ingredients

Scale

½ cup Italian dressing
⅓ cup ranch dressing
4 thin-sliced chicken breasts
2 tablespoons vegetable oil
4 ounces provolone cheese (shredded)
⅓ cup freshly grated parmesan cheese
⅓ cup ranch dressing (for the sauce)
½ cup Panko bread crumbs
¼ cup freshly grated parmesan cheese (for topping)
1 ½ teaspoons garlic powder
3 tablespoons salted butter (melted)

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Instructions

In a large bowl, whisk together the Italian dressing and ranch dressing. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes, or overnight for more flavor.
For the sauce, mix provolone cheese, freshly grated parmesan cheese, and ranch dressing in a bowl. Microwave in 30-second intervals, stirring in between, until mostly melted. Set aside.
For the Panko topping, combine Panko bread crumbs, parmesan cheese, garlic powder, and melted butter in a bowl. Stir until the mixture is well-coated and set aside.
Preheat the broiler on low and position the oven rack in the middle. Heat vegetable oil in a large, oven-safe skillet over medium heat. Add the chicken (letting excess marinade drip off) and cook for about 5 minutes on each side until lightly browned.
Top each piece of chicken with the cheese sauce, followed by the Panko mixture. Broil for 5-10 minutes, until the topping is golden brown and the chicken reaches an internal temperature of 165°F.
Serve immediately and enjoy!

Notes

For best results, use thin-sliced chicken breasts. If using whole chicken breasts, slice them in half lengthwise or pound them thinner.
If you don’t have a broiler, you can bake the chicken in the oven at 375°F for 10-15 minutes after browning it on the stovetop.
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven for the best texture.
If you’re making this dish ahead, you can prepare the chicken and toppings in advance, then assemble and broil when ready to serve.

Prep Time: 30 minutes (plus marination time)
Cook Time: 15-20 minutes
Category: Main Course
Method: Broil
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 830
Sugar: 6g
Sodium: 1499mg
Fat: 57g
Saturated Fat: 21g
Unsaturated Fat: 30g
Trans Fat: 1g
Carbohydrates: 15g
Fiber: 0.4g
Protein: 61g
Cholesterol: 165mg