Copycat Longhorn Parmesan Crusted Chicken

Chicken breasts in a cast iron skillet with melted provolone cheese.

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3.43 from 14 votes

Copycat Longhorn Parmesan Crusted Chicken

This Copycat Longhorn Parmesan Crusted Chicken tastes just like the real do! So yummy and full of flavor!

Prep Time10

Cook Time30

Course: Dinner

Cuisine: American

Servings: servings

Calories: 941kcal

Ingredients

4 chicken breasts skinless and boneless
1 cup Italian dressing
2 tbsp olive oil
1/2 cup parmesan cheese grated
1/2 cup ranch dressing
4 slices provolone cheese
1/2 cup salted butter melted
1/2 cup panko bread crumbs
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
fresh parsley optional garnish

Instructions

Use a meat tenderizer and pound the chicken breasts until they're 1/2 inch thick.
Grab a bowl and pour in the Italian dressing. Put in the chicken breasts and marinate for at least 30 minutes. Make sure to cover it with plastic wrap. You can also use a large freezer bag as well.
Add the olive oil to your skillet and heat it to medium-high heat. Add the marinated chicken breast to the hot skillet and sear each side for 5 minutes. (It may be longer than that depending on how hot your skillet is) Do not pour the marinade into the skillet - you just want to add the chicken breasts that have been marinating. Use tongs to remove the chicken from the marinade and place it directly into the hot pan.
Mix together the ranch dressing and 1/4 cup of parmesan cheese. Once mixed, smooth this over the chicken breasts, and then add 1 slice of the provolone cheese on top.
Add the skillet (careful, it's gonna be hot!) into the oven and broil for 3-5 minutes on low. As the chicken is broiling, mix together the melted butter, panko bread crumbs, garlic powder, pepper and salt, and the rest of the parmesan cheese. (1/4 cup). Take the skillet out of the oven and crumble the mixture to the top of the chicken. Put it back into the oven and broil until the top is a lovely golden brown.

Notes

Storage: Any leftovers of this copycat Longhorns parmesan chicken should be stored in an airtight container and placed in the fridge. It will stay fresh for up to 3 days (and is so good the next day!) or you can add it to the freezer for up to 3 months as well.

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