Longhorn Parmesan Crusted Chicken

Why You’ll Love This Recipe

I love how this dish feels indulgent yet comes together with ease. The combination of a tangy ranch-cheese sauce under a buttery Parmesan breadcrumb crust is absolutely irresistible. Plus, you can make it on the stove and finish under the broiler—no deep frying required!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken & marinade

• thin‑sliced boneless skinless chicken breasts

• Italian dressing

• ranch dressing

• Worcestershire sauce

• white vinegar

• lemon juice

• minced garlic

• salt & pepper

• vegetable or olive oil

For the creamy cheese sauce

• provolone cheese (shredded or diced)

• freshly grated Parmesan cheese

• ranch dressing

For the Parmesan crumb topping

• panko breadcrumbs

• freshly grated Parmesan cheese

• garlic powder

• melted butter

directions

1. Prep & marinate: I whisk together Italian dressing, ranch, Worcestershire, vinegar, lemon juice, garlic, salt, and pepper. I pound chicken to about ¾ inch thick, then marinate it in this mixture for at least 30 minutes (or overnight).

2. Sear the chicken: I heat oil in an oven-safe skillet and sear the chicken briefly on both sides until golden—this locks in flavor.

3. Make the cheese sauce: While the chicken rests, I mix provolone, Parmesan, and ranch dressing, then gently heat until melty and combined.

4. Prepare the topping: I stir panko, extra Parmesan, garlic powder, and melted butter together until evenly coated.

5. Assemble & broil: I spoon the cheese sauce over each chicken breast, sprinkle on the breadcrumb topping, then broil until bubbly and golden—about 5–10 minutes—until internal temperature reaches 165 °F.

Servings and timing

• Servings: 4

• Prep Time: ~10 minutes (plus 30 min marinating)

• Cook Time: ~30 minutes (sear + assemble + broil)

• Total Time: ~55–60 minutes

Variations

• Grill vs. sear: Sear the chicken on the grill instead of the stovetop before broiling.

• Cheese swap-ins: Use Swiss, mozzarella, or Munster instead of provolone for a different flavor.

• Keto-friendly: Replace panko crumbs with crushed pork rinds for a low-carb twist.

• Simplified marinade: Substitute the homemade marinade with equal parts Italian and ranch dressing for a shortcut.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken with foil and warm gently in a 350 °F oven for about 10 minutes, or use the microwave for quick reheating. I don’t recommend freezing once topped—freeze plain, cooked chicken separately for up to 3 months.

FAQs

What can I serve this with?

I love serving it alongside mashed potatoes, roasted vegetables (like broccoli or green beans), or a fresh Caesar salad—they balance the richness perfectly.

Can I skip the broiler and bake instead?

Yes! You can bake the chicken at 400 °F for about 15–18 minutes, then add the sauce and topping and bake a few minutes more until golden.

Is there a dairy-free version?

I’d try vegan cheeses and dairy-free ranch dressing. The topping might be less crisp, but it still works!

How do I make sure the chicken stays juicy?

Pounding it thin and searing it quickly creates a seal. Also, broiling briefly after cooking prevents drying out.

Can I prep this ahead?

Absolutely. I prep everything up to the broiling step and store covered in the fridge. When ready, I broil fresh for that just-cooked texture and flavor.

Conclusion

This Parmesan Crusted Chicken is one of my go-to recipes for a cozy, flavorful dinner that feels special yet is easy to prepare. With its creamy cheese layer, crisp topping, and juicy chicken, it’s a crowd-pleaser every time. I hope this becomes a staple at your table as well!

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