Parmesan Crusted Chicken (Longhorn Copycat)

LONGHORN STEAKHOUSE'S PARMESAN CRUSTED CHICKEN ON A WHITE DINNER PLATE WITH BROWN RICE AND GREEN BEANS ON THE SIDE

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Parmesan Crusted Chicken (Longhorn Copycat)

Copycat Longhorn parmesan crusted chicken is an easy recipe that recreates the restaurant favorite right at home! Chicken marinades in a mixture of ranch and Italian dressing before baking in a cheesy ranch sauce underneath a seasoned breadcrumb topping.

Prep Time15

Cook Time20

Total Time35

Course: Chicken, Dinner, Entree, Main Course

Cuisine: American, Southern

Servings:

Calories: 742kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

For The Chicken

1/2 cup ranch dressing
1/4 cup Italian dressing
2 tbsp shredded Parmesan cheese
4 thin slices of chicken

For The Sauce

6 slices Provolone cheese
1/2 cup shredded Parmesan cheese
1/2 cup ranch dressing

For The Topping

1/2 cup panko bread crumbs
3 tbsp shredded Parmesan cheese
2 tbsp melted butter
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Italian seasoning

US Customary - Metric

Instructions

For The Chicken:

In a large bowl, whisk together the ranch dressing, italian dressing and parmesan cheese. Add the chicken, making sure all sides are coated.
1/2 cup ranch dressing, 1/4 cup Italian dressing, 2 tbsp shredded Parmesan cheese, 4 thin slices of chicken
Cover and marinate in the fridge for at least one hour, up to overnight.

For The Sauce:

In a medium microwave safe bowl, add the provolone, parmesan, ranch dressing.
6 slices Provolone cheese, 1/2 cup shredded Parmesan cheese, 1/2 cup ranch dressing
Microwave in 45 second increments, stirring after each, until the sauce is smooth.

For The Topping:

In a medium bowl, stir together the panko, parmesan, melted butter, garlic powder, salt, pepper and Italian seasoning.
1/2 cup panko bread crumbs, 3 tbsp shredded Parmesan cheese, 2 tbsp melted butter, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp Italian seasoning
Preheat the oven to 375 F. Lightly grease a 9x13 baking dish.
Lay the chicken breasts down on the baking dish side by side
Spread the sauce evenly over the four pieces of chicken, then sprinkle the panko topping evenly over everything.
Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches at least 165 F.
Allow to cool 5 minutes before serving.

Notes

If you want the dish to get a golden brown crust, put it under the broiler for 30 seconds prior to removing it from the oven.
The minimum time to marinade the chicken is an hour, but I recommend letting the chicken marinade longer for the best flavor.
Do not use thick chicken breasts. You want thinly sliced cutlets or tenders.

Nutrition