Longhorn Steakhouse Parmesan Chicken 

Recreate the beloved Longhorn Steakhouse Parmesan Chicken at home with this easy copycat recipe. Tender, golden-brown chicken breasts are coated in a flavorful Parmesan and herb crust, topped with melted mozzarella and a creamy ranch spread. The result is a restaurant-quality dish that's both satisfying and impressive. Whether you're hosting a special dinner or treating yourself to a delicious meal, this recipe brings the rich flavors of Longhorn Steakhouse right to your table. Pair it with mashed potatoes, steamed vegetables, or a crisp salad for a complete meal.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 2 tablespoons vegetable oil

For the Marinade:

• ½ cup olive oil

• ½ cup ranch dressing

• 3 tablespoons Worcestershire sauce

• 1 teaspoon distilled white vinegar

• 1 teaspoon lemon juice

• 1 tablespoon minced garlic

• ½ teaspoon ground black pepper

For the Ranch Spread:

• ¼ cup grated Parmesan cheese

• ¼ cup ranch dressing

For the Parmesan Crumb Topping:

• ½ cup panko breadcrumbs

• 1 teaspoon garlic salt

• ¼ cup grated Parmesan cheese

• 2 tablespoons unsalted butter, melted

For the Cheese Topping:

• 1 cup shredded provolone cheese

Directions

1. Marinate the Chicken:

   • In a large bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper.

   • Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them.

   • Seal and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to meld.

2. Prepare the Ranch Spread:

   • In a small bowl, combine grated Parmesan cheese and ranch dressing.

   • Mix until well combined and set aside.

3. Prepare the Parmesan Crumb Topping:

   • In another small bowl, mix panko breadcrumbs, garlic salt, grated Parmesan cheese, and melted butter.

   • Stir until the breadcrumbs are evenly coated and set aside.

4. Cook the Chicken:

   • Preheat your oven's broiler to low (about 450°F or 232°C).

   • Heat vegetable oil in a large, oven-safe skillet over medium-high heat.

   • Remove chicken from the marinade, allowing excess to drip off, and season both sides with salt and pepper.

   • Place the chicken in the hot skillet and cook for 3-4 minutes per side, until golden brown.

   • Transfer the skillet to the preheated broiler.

Assemble the Dish:

4. • Spread the prepared ranch spread evenly over each piece of chicken.

   • Top with shredded provolone cheese.

   • Sprinkle the Parmesan crumb topping over the cheese.

5. Broil:

   • Broil the chicken for 3-5 minutes, or until the cheese is melted and the topping is golden brown.

   • Ensure the internal temperature of the chicken reaches 165°F (74°C) before serving.

Nutritional Information (Per Serving)

• Calories: Approximately 660 kcal

• Protein: 39 g

• Fat: 47 g

  • Saturated Fat: 16 g

• Carbohydrates: 24 g

  • Fiber: 1 g

  • Sugars: 11 g

• Cholesterol: 125 mg

• Sodium: 2325 mg

• Potassium: 599 mg

• Vitamin A: 645 IU

• Vitamin C: 2 mg

• Calcium: 408 mg

• Iron: 2 mg