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Copycat Longhorn Parmesan crusted chicken served with mashed potatoes and green beans topped with herbs.
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Copycat Longhorn Parmesan Crusted Chicken

This copycat LongHorn Parmesan crusted chicken pairs juicy ranch-marinated chicken breasts with melty provolone and a crispy, buttery Parmesan crust for an easy weeknight dinner.
Course Dinner, Lunch, Main, Main Course
Cuisine American
Keyword Copycat Longhorn Parmesan Crusted Chicken, dinner, lunch, main, main course
Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 3023kcal
Author Ksenia Prints

Equipment

Ingredients

Marinade and Chicken:

  • 1 cup bottled ranch dressing
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves minced
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 4 boneless skinless chicken breasts

Parmesan Ranch Topping:

  • ⅓ cup ranch dressing
  • ½ cup finely grated Parmesan
  • ½ teaspoon onion powder
  • 4 slices provolone or mozzarella

Breadcrumb Crust:

  • ½ cup panko breadcrumbs
  • 2 tablespoons butter melted
  • 2 tablespoons finely grated Parmesan

Instructions

  • Whisk 1 cup ranch, lemon juice, Worcestershire, garlic, paprika, pepper, and salt. Pour over the chicken and marinate 30 minutes to 4 hours.
  • Preheat oven to 400 degrees. Sear the chicken in an oven-safe skillet over medium-high heat, 3 to 4 minutes per side.
  • Bake 10 to 12 minutes, until it reaches 165 degrees.
  • Stir ⅓ cup ranch, ½ cup Parmesan, and onion powder. In another bowl, toss panko, melted butter, and 2 tablespoons Parmesan.
  • Top each breast with provolone, the Parmesan ranch, and the breadcrumbs. Broil 2 to 3 minutes, until golden brown.
  • Rest, garnish with parsley, and serve warm.

Notes

  • Don’t skip the ranch marinade. It’s what gives the chicken its signature flavor.
  • A quick sear locks in juices and builds the golden crust before the oven finishes the cooking.
  • Watch the broiler closely. The topping goes from golden to burnt in a minute or two.
  • Substitutions: mozzarella or Monterey Jack for the provolone, homemade ranch or buttermilk dressing for the bottled ranch, and regular breadcrumbs or crushed Ritz crackers for the panko.
  • For a spicy version, add red pepper flakes or a pinch of cayenne to the Parmesan topping. For a garlic herb crust, mix minced garlic and chopped parsley into the Parmesan ranch mixture.
  • To serve over pasta, slice the chicken and place it over creamy fettuccine Alfredo.

Nutrition

Calories: 3023kcal | Carbohydrates: 8g | Protein: 493g | Fat: 99g | Saturated Fat: 29g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 37g | Cholesterol: 1389mg | Sodium: 1629mg | Potassium: 8275mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 12mg