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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken

This restaurant-quality Parmesan Chicken recreates the beloved Longhorn Steakhouse favorite in your own kitchen. Tender chicken breasts are marinated in a unique combination of Italian and ranch dressings, then cooked with a creamy cheese sauce and crispy panko breadcrumb topping. The result is a sophisticated yet comforting dish perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup Italian dressing
  • 1/3 cup ranch dressing
  • 4 thin sliced chicken breasts
  • 2 Tablespoons vegetable oil
  • 4 ounces provolone cheese (shredded or small diced)
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup ranch dressing
  • 1/2 cup panko bread crumbs
  • 1/4 cup freshly grated parmesan cheese
  • 1 1/2 teaspoons garlic powder
  • 3 Tablespoons salted butter, melted

Equipment

  • oven-safe skillet
  • mixing bowls
  • microwave

Method
 

Instructions
  1. In a large bowl, whisk together 1/2 cup Italian dressing and 1/3 cup ranch dressing until combined to make the marinade.
  2. Add 4 thin sliced chicken breasts and coat in the marinade. Cover and let sit in the refrigerator for at least 30 minutes or up to overnight.
  3. When ready to cook, make the sauce by adding 4 ounces provolone cheese, 1/3 cup freshly grated parmesan cheese and 1/3 cup ranch dressing to a medium bowl and stir together.
  4. Place in the microwave in 30-second intervals until mostly melted, and set aside.
  5. Make the topping by stirring together 1/2 cup panko bread crumbs, 1/4 cup freshly grated parmesan cheese, 1 1/2 teaspoons garlic powder and 3 Tablespoons salted butter, melted until well coated and set aside.
  6. Place the oven rack in the middle part of your oven. Preheat the broiler on low.
  7. On the stovetop, heat a large, oven-safe skillet over medium heat. Once hot, add 2 Tablespoons vegetable oil.
  8. Allow the excess marinade to drip off, and add the chicken to the skillet; try not to overcrowd the pan or the chicken will steam and not brown.
  9. Cook under the broiler for about 5 minutes on each side until lightly browned. Note: NEVER leave the broiler unattended.
  10. Add the sauce evenly on top of each piece of chicken, followed by the breadcrumbs.
  11. Broil until browned and the internal temperature of the chicken reaches at least 165°F, about 5-10 minutes. Serve immediately.

Notes

Use freshly grated Parmesan for best melting results. Don't overcrowd the skillet - cook chicken in batches if needed. Always monitor the broiler closely as it cooks quickly. Chicken should reach an internal temperature of 165°F for food safety.