Parmesan Crusted Chicken (Longhorn Copycat)
Parmesan Crusted Chicken (Longhorn Copycat) is such an amazing recipe. You’ll love the flavors and you won’t even have to eat out to enjoy it.
Servings 4 Servings
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup Italian salad dressing
- 2 Tablespoons olive oil
- ½ cup parmesan cheese freshly grated (divided)
- ½ cup ranch dressing
- 4 slices provolone cheese
- ¼ cup salted butter melted
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional garnish - fresh parsley chopped
Instructions
- Pound chicken breasts to ½ inch thick.
- Marinate the chicken in Italian dressing for at least 30 minutes (overnight works too) in a bowl covered with plastic wrap or a large freezer bag.
- Place olive oil in a cast iron skillet. Heat to medium high heat. Using tongs, add the marinated chicken and sear for 5 minutes per side (or until cooked through). You don’t want to just pour all of the marinade into the cast iron skittle or you will have TOO much liquid, just use tongs to take the chicken breasts out of the marinade and place in the skillet.
- Stir together ¼ cup parmesan cheese and ranch dressing. Spoon and smooth this over the chicken breasts.
- Place 1 slice of provolone cheese on each breast.
- Place the skillet with chicken in it directly into the oven and allow it to broil on low for 3-5 minutes. While this is broiling, combine the melted butter, panko crumbs, garlic powder, salt and pepper and the remaining ¼ cup of parmesan cheese. Then remove the pan from the oven, crumble this mixture over the chicken, return it and continue to broil until golden brown.