Are you craving the Parmesan Crusted Chicken? Try This Longhorn Steakhouse Parmesan Chicken Recipe.
It is an easy-to-follow recipe that brings the restaurant’s signature juicy chicken, creamy ranch sauce, and crispy Parmesan topping right to your kitchen!
Why You’ll Love This Longhorn Parmesan Crusted Chicken Recipe
Restaurant-Quality at Home: Imagine a restaurant meal, but made at home! It’s a great mix of creamy, cheesy goodness with a crispy crunch.
Simple Ingredients: You don’t need fancy stuff. Just chicken, Parmesan cheese, breadcrumbs, and ranch dressing – things you might already have.
Versatile and Customizable: It’s easy to change up the recipe. Use different cheeses or seasonings to make it your own.
Quick and Easy: Need it fast? It’s ready in less than 45 minutes. Perfect for a weeknight dinner or when you want something a bit special.
Crowd-Pleaser: The flavours are rich and tasty, and that golden crust is hard to resist for both kids and adults.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup grated Parmesan cheese (divided)
1 cup Panko breadcrumbs
1/2 cup provolone cheese, shredded
1/2 cup ranch dressing
1/4 cup unsalted butter, melted
2 cloves garlic, minced
1 tsp dried parsley
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for cooking)
Instructions
Prepare the Chicken
Preheat your oven to 400°F (200°C). Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet for even cooking.
Season and Cook
Season the chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken for 3-4 minutes per side until golden. Remove from heat.
Make the Cheese Sauce
In a small bowl, mix ranch dressing, 1/2 cup Parmesan cheese, and minced garlic. Spread this mixture evenly over the seasoned chicken breasts.
Create the Crumb Topping
In another bowl, combine Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, melted butter, and dried parsley.
Sprinkle this mixture generously over the cheese sauce on each chicken breast.
Bake
Top each chicken breast with shredded provolone cheese. Bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden and crispy.
Serve
Let the chicken rest for 5 minutes before serving to lock in juices. Garnish with extra parsley if desired.
Tips for the Perfect Parmesan Crusted Chicken
Pound the Chicken Evenly: When you flatten the chicken to an even thickness, it cooks just right. Plus, it stays nice and juicy, not tough at all.
Use Fresh Parmesan: Get a block of Parmesan and grate it yourself. Trust me, it tastes way better and has a much nicer texture than the stuff that’s already shredded.
Watch the Broiler: Seriously, don’t walk away! Keep your eyes glued to the chicken while it’s under the broiler. You want the topping golden, not burnt to a crisp.
Check the Temperature: Grab a meat thermometer and poke it into the chicken. You want to see 165°F to be absolutely sure it’s cooked through and safe for everyone to eat.
Let It Rest: Once you take the chicken out from under the broiler, give it a little rest, like 3-5 minutes. This lets all those yummy juices settle back into the meat, so it stays moist and delicious.
Variations and Substitutions
Chicken Tenders: Chicken tenders are easy to change up. Instead of chicken breasts, try using chicken tenders. They cook faster, only about 3 to 4 minutes on each side.
Gluten-Free: If you can’t eat gluten, no problem! Just use gluten-free flour and gluten-free Panko breadcrumbs. This makes it safe for people with celiac disease.
Spicy Kick: Want some heat? Add about half a teaspoon of cayenne pepper to the Panko mix. Or, stir some hot sauce right into your ranch dressing.
Cheese Swap: Change the cheese to change the taste. Try mozzarella or cheddar instead of provolone. Each one gives a different flavour.
Grilled Option: You can also grill the chicken. Grilling gives it a smoky taste. After grilling, add the ranch and cheese, then broil it for a bit.
Serving Suggestions
Side Dishes: Pair with garlic mashed potatoes, roasted asparagus, or a fresh Caesar salad for a restaurant-style meal.
Garnishes: Add a sprinkle of red pepper flakes or extra Parmesan for an elevated presentation.
Bread: Serve with warm garlic bread to soak up the creamy ranch sauce.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
You can get a head start! Prepare the chicken with breading and make the ranch sauce a day before you need it.
Keep them in the fridge, but in separate containers. When you’re ready to eat, cook the chicken and then broil it.
Storing
If you have leftovers, put them in a sealed container and keep them in the fridge for up to three days.
To reheat, bake them in the oven at 350°F for 10 to 12 minutes so they stay crispy.
Freezing
You can freeze the cooked chicken, but without the cheese on top.
Put it in a freezer-safe container. It’s good for up to two months.
When you want to eat it, let it thaw in the fridge overnight. Then, add the ranch sauce and cheese, and broil it until it’s ready.
FAQs
Can I use chicken thighs instead of breasts?
Yes, Chicken thighs without bones and skin are a good choice for this recipe. Make sure the chicken is cooked to 165°F inside.
How do I keep the crust crispy?
When you put the chicken away, don’t cover it too tightly. If you want to reheat it, use the oven instead of the microwave. This helps keep the outside crispy.
Can I make this dairy-free?
You can use dairy-free Parmesan cheese, ranch dressing, and other cheese substitutes. Instead of butter, try olive oil or a plant-based butter.
Is this recipe kid-friendly?
Absolutely! Kids usually like this recipe because it’s not too strong, and the outside is crispy. If you’re cooking for young kids, don’t add any spices that make it hot.
Can I bake the chicken instead of pan-frying?
Yes, bake the chicken at 400°F for 20 to 25 minutes. Turn it over halfway through. When the inside reaches 165°F, then you can broil it.
Conclusion
In conclusion, the Longhorn Steakhouse Parmesan Chicken recipe offers a Juicy chicken that is covered in a creamy ranch sauce and a crunchy Parmesan crust.
It’s perfect for any dinner, whether it’s a special occasion or just a regular weeknight. The recipe gives you simple steps and helpful tips.
You can even change it up to suit your taste.
Make this chicken and impress your family and friends with a delicious, home-cooked meal!
Read More:- Garlic Parmesan Chicken Meatloaf Recipe
Longhorn Steakhouse Parmesan Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts (1.5 lbs)
- 1 cup grated Parmesan cheese divided
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup ranch dressing
- 1/2 cup shredded provolone cheese
- 1/4 cup unsalted butter melted
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- Fresh parsley chopped (for garnish)
Instructions
- Pat chicken dry and pound to 1/2-inch thickness.
- Set up three dishes: flour with salt and pepper, beaten eggs with water, and a mix of 1/2 cup Parmesan, Panko, Italian seasoning, and paprika.
- Dredge chicken in flour, dip in egg, then coat with Panko mixture.
- Heat olive oil in a skillet over medium heat. Cook chicken 4-5 minutes per side until golden and 165°F internally.
- Mix ranch dressing, 1/4 cup Parmesan, and garlic for the sauce.
- Place chicken on a baking sheet, spread with ranch sauce, top with provolone and remaining Parmesan, and drizzle with butter.
- Broil for 2-3 minutes until cheese is bubbly and golden.
- Garnish with parsley and serve.
