Copycat Longhorn Parmesan Crusted Chicken: 1 Amazing Recipe

Okay, let’s talk chicken! If you’re anything like me, you’re always on the hunt for that *perfect* chicken dish that feels special enough for company but is easy enough for a Tuesday night. That’s where my obsession with simple, flavorful chicken recipes comes in – I’m Anna, and I just love making everyday cooking feel a little more joyful and a whole lot easier. My kitchen is my happy place, and sharing recipes that bring a smile to your face is what it’s all about. So, get ready to fall head over heels for this Copycat Longhorn Parmesan Crusted Chicken. Seriously, it’s a game-changer!

Why You’ll Love This Copycat Longhorn Parmesan Crusted Chicken

Seriously, this recipe is a winner for so many reasons! You get that amazing restaurant-quality Parmesan Crusted Chicken right in your own kitchen, and it’s way easier than you think. Here’s why it’s going to be your new go-to:

• Incredibly Flavorful: The tangy marinade, the cheesy crust, and that crunchy panko topping create a flavor explosion in every bite. It’s seriously addictive!
• Surprisingly Quick: Even with marinating time, the actual cooking process is super fast. You can have this on the table in under 30 minutes once it’s marinated.
• Crowd-Pleaser Guaranteed: Whether you’re feeding picky eaters or hosting a dinner party, this chicken is always a hit. It looks fancy but tastes like pure comfort food.
• Versatile Cooking Methods: Don’t have a broiler? No problem! You can easily bake or grill this chicken too, making it adaptable to whatever kitchen setup you have.

Gather Your Ingredients for Copycat Longhorn Parmesan Crusted Chicken

Alright, let’s get our kitchen prepped! To make this amazing Copycat Longhorn Parmesan Crusted Chicken, you’ll want to gather these goodies. Don’t worry, most of them are probably already in your pantry or fridge!

Chicken & Marinade
4 skinless, boneless chicken breasts	About 1/2 inch thick after pounding
Salt and freshly ground black pepper	To taste
3 Tablespoons vegetable oil	For searing
Marinade:
1/3 cup olive oil	Good quality!
1/3 cup ranch dressing	Your favorite kind works great!
2 Tablespoons Worcestershire sauce	Adds that savory depth
1 teaspoon distilled white vinegar	For a little tang
1 teaspoon lemon juice	Fresh is best if you have it!
1 Tablespoon minced garlic	Or 1 tsp garlic powder if you’re in a pinch
1/2 teaspoon pepper	More if you like it zesty
Parmesan Crust
1/2 cup Parmesan cheese	Finely chopped or grated
1/2 cup Provolone cheese	Finely chopped or grated
6 Tablespoons Buttermilk Ranch salad dressing	Yes, more ranch! It’s the magic binder.
4 Tablespoons melted butter	Unsalted is usually best here
3/4 cup panko breadcrumbs	For that super crispy topping
2 teaspoons garlic powder	Don’t skip this!

Ingredient Notes and Substitutions

A few little notes to make sure your chicken turns out *perfectly*. For the ranch dressing, honestly, any creamy ranch works like a charm, but a good buttermilk ranch really shines here. If you can’t find provolone, don’t sweat it! Mozzarella, Swiss, or even Munster cheese will give you that lovely melty goodness. For the Parmesan, using the kind that’s already grated is fine, but if you have a block, grating it yourself often gives a better flavor. And if you’re short on time for marinating, just use about a cup of Italian salad dressing instead of the olive oil, vinegar, and lemon juice combo – it’s a tasty shortcut!

Step-by-Step Guide to Making Copycat Longhorn Parmesan Crusted Chicken

Alright, let’s get down to business and make this incredible chicken! It might seem fancy, but trust me, it’s totally doable. Just follow these steps, and you’ll have a masterpiece on your plate in no time.

Preparing the Chicken and Marinade

First things first, let’s get that chicken ready for some serious flavor. Grab a gallon-sized freezer bag – these are your best friends for marinating. Whisk together all the marinade ingredients: the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper. Give it a really good mix until it’s all combined. Now, lay your chicken breasts in the bag, press out as much air as you can, and seal it up tight. If your chicken breasts are a bit thick, gently pound them to about half an inch. This helps them cook more evenly and absorb all that yummy marinade. Sprinkle them with a little salt and pepper if you like, then pour the marinade into the bag. Seal it again, give it a little massage to coat everything, and pop it in the fridge. You can let it hang out for at least 30 minutes, but honestly, overnight is even better for maximum flavor!

Searing and Prepping for the Crust

Okay, time to get some color on that chicken! Heat about 2 to 3 tablespoons of vegetable oil in a good skillet over medium-high heat. You want it nice and hot, but not smoking. Carefully place your marinated chicken breasts into the hot skillet – they should sizzle right away! Sear them for about 4 to 5 minutes on each side. We’re not cooking them all the way through here, just getting a beautiful golden-brown crust. Once they look gorgeous and golden, carefully transfer the chicken to a clean skillet or, even better, a baking sheet. Tent it loosely with foil to keep it warm while we whip up that amazing crust.

Crafting the Irresistible Parmesan Crust

This is where the magic really happens! In a small bowl, combine the chopped Parmesan cheese, chopped Provolone cheese, and about 6 tablespoons of Buttermilk Ranch dressing. This is going to seem a little weird, but we’re going to microwave this mixture in 15-second bursts, stirring between each one. Keep going until it’s melted and forms a gooey, cheesy sauce. It’s like a shortcut to a super yummy cheese spread! Now, spread this glorious cheesy mixture evenly over the top of each chicken breast. Don’t be shy; get it all the way to the edges. Next up, the panko topping! In another little bowl, mix together the melted butter, garlic powder, and those crunchy panko breadcrumbs. Spoon this buttery, garlicky crunch right over the cheese layer. It’s going to get so perfectly golden and crisp!

Finishing Touches: Broiling to Perfection

We’re almost there! Preheat your oven to 450°F and set it to the broil setting. Carefully place your chicken, now loaded with cheesy, crunchy goodness, under the broiler. This is the part where you need to keep a close eye on it. Broilers are intense! You’ll only need about 3 to 4 minutes, maybe a little more, just until that panko topping is beautifully golden brown and toasted. Watch it like a hawk so it doesn’t burn! Once it’s looking perfect, carefully remove it from the oven. And voilà! You have Copycat Longhorn Parmesan Crusted Chicken ready to be devoured.

Tips for Copycat Longhorn Parmesan Crusted Chicken Success

Want your Copycat Longhorn Parmesan Crusted Chicken to be absolutely perfect? Here are a few little tricks I’ve learned that make all the difference. First, make sure you pound that chicken evenly to about half an inch thick. This is super important for even cooking, so you don’t end up with dry bits and undercooked spots. When you’re searing, don’t crowd the pan! Cook the chicken in batches if you have to. Overcrowding steams the chicken instead of searing it, and we want that beautiful golden crust. And for the broiling step? Seriously, watch it like a hawk! Broilers are fast and furious, and you want that topping golden brown, not burnt. A few extra minutes of attention here makes all the difference!

Serving Suggestions for Your Copycat Longhorn Parmesan Crusted Chicken

This Copycat Longhorn Parmesan Crusted Chicken is so rich and satisfying, it pretty much demands some classic, comforting sides. My absolute favorite is creamy mashed potatoes – they’re perfect for soaking up any extra cheesy goodness! Steamed green beans or a simple side salad with a light vinaigrette also cut through the richness beautifully. Roasted asparagus is another fantastic option that feels a little fancy. Honestly, anything that pairs well with a good steak will work wonders here!

Storage and Reheating Instructions for Copycat Longhorn Parmesan Crusted Chicken

Got leftovers? Lucky you! To store, let your Copycat Longhorn Parmesan Crusted Chicken cool completely. Then, pop it in an airtight container and it should last in the fridge for about 3-4 days. When you’re ready to reheat, try to keep that crust nice and crispy! The oven is your best bet here. Place the chicken on a baking sheet and reheat at around 350°F (175°C) for about 10-15 minutes, or until warmed through. Microwaving can make the crust a bit soggy, so I usually avoid that if I can help it!

Frequently Asked Questions about Copycat Longhorn Parmesan Crusted Chicken

Q1. Can I make the Parmesan crust ahead of time?
You can prepare the cheese mixture for the crust ahead of time, but it’s best to mix the panko and butter right before you plan to add it to the chicken. The cheese mixture can get a little stiff if it sits too long, but a quick zap in the microwave should loosen it up. For the absolute best texture, I like to mix everything right before it goes on the chicken.

Q2. What if I don’t have provolone cheese?
No worries at all! If provolone isn’t your favorite or you can’t find it, you can easily substitute it with mozzarella, Swiss, or even Munster cheese. The goal is a good melting cheese that adds a creamy texture to the crust. Just make sure it’s chopped up finely so it melts nicely with the Parmesan.

Q3. How do I get a really crispy topping if I bake instead of broil?
If you’re baking your Copycat Longhorn Parmesan Crusted Chicken instead of broiling, you can help keep that topping nice and crisp by placing it under the broiler for the last 1-2 minutes of baking. Just watch it closely! Alternatively, you can bake it at a slightly higher temperature for the crust, like 400°F (200°C), for about 5-7 minutes, again, keeping a close eye on it to prevent burning.

Q4. Is the marinating time really necessary for this chicken?
While you *can* skip the marinating time if you’re really pressed for time, I highly recommend it! The marinade tenderizes the chicken and infuses it with so much flavor before you even get to the crust. Even just 30 minutes makes a noticeable difference. Overnight marinating will give you the most tender and flavorful chicken, though!

Estimated Nutritional Information for Copycat Longhorn Parmesan Crusted Chicken

Alright, let’s talk numbers! Keep in mind these are just estimates, and the exact nutritional info can totally change depending on the brands you use and how much of that yummy marinade you might accidentally lick off your fingers (guilty!). This is based on one chicken breast serving.

Nutrient	Estimated Amount
Calories	550-650 kcal
Fat	35-45g
Saturated Fat	10-15g
Unsaturated Fat	20-30g
Trans Fat	0g
Cholesterol	150-200mg
Sodium	800-1200mg
Carbohydrates	15-25g
Fiber	2-4g
Sugar	5-10g
Protein	40-50g

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