Copycat Longhorn Parmesan Crusted Chicken
This easy Copycat Longhorn Parmesan Crusted Chicken recipe features marinated chicken breasts topped with a creamy cheese mixture and crunchy breadcrumbs for a flavorful family-friendly dish.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts, pounded 3/4-inch thick Helps with even cooking.
- 1.5 cups Italian dressing Adds moisture and flavor.
- 1 cup shredded provolone cheese Provides creaminess and melt.
- 0.25 cup grated Parmesan cheese Adds sharpness and depth.
- 0.25 cup buttermilk ranch dressing Offers tang and creaminess.
- 0.5 cup plain panko breadcrumbs Gives a crispy texture.
- 1 teaspoon garlic salt Enhances overall flavor.
- 0.25 cup grated Parmesan cheese for topping Adds a finishing crisp.
- 2 tablespoons unsalted butter, melted Helps brown the topping.
Instructions
Preparation
- Begin by marinating the chicken in Italian dressing for 2 to 4 hours, or overnight in the refrigerator.
- Preheat your grill to medium-high heat.
- Grill the marinated chicken breasts for about 6 minutes on each side until they reach an internal temperature of 165°F.
- In a mixing bowl, combine the grated Parmesan cheese with buttermilk ranch dressing. Set aside.
- In another bowl, mix the plain panko breadcrumbs, garlic salt, remaining Parmesan cheese, and melted butter until evenly coated.
Assembly and Cooking
- Transfer the grilled chicken to an oven-safe dish and spread the ranch mixture over each piece.
- Sprinkle the shredded provolone cheese over the ranch-coated chicken.
- Evenly distribute the prepared panko topping over the cheese.
- Broil in the oven until the cheese is melted and lightly browned.
Notes
For best results, allow chicken to marinate longer and monitor the broiling step closely. Use freshly grated cheese for optimal melting.