Copycat Longhorn Parmesan Crusted Chicken - Chef Fun Kitchen

Copycat Longhorn Parmesan Crusted Chicken

This Copycat model of Longhorn’s well-known Parmesan Crusted bird tastes similar to the eating place! From the flavorful marinade, to the creamy, crunchy Parmesan Crust. Get geared up to make this clean recipe each week! 

This became over five years ago, before I had a meals blog, and i kind of forgot that I had this recipe. (that is strange because it’s great. beyond fantastic.) properly besides, I’m right here to share the wealth with you.

Copycat Longhorn Parmesan Crusted Chicken

But first, the marinade. hold the telephone. because the flavor of this marinade is excellent. It actually offers my current cross-to hen marinade a run for its money. allow’s do this.

Truly, it’s not anything fancy. not anything which you probably don’t have already got in your home, surely. It’s outstanding that such simple elements can integrate and make such an unbeatable marinade.

Copycat Longhorn Parmesan Crusted Chicken


  • 4 skinless/boneless chicken breasts pounded to ¾ inch thick
  • Salt/Pepper to taste
  • 2 Tablespoons vegetable oil


  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper

Parmesan Crust:

  • 3/4 cup Parmesan cheese chopped into bits
  • 3/4 cup Provolone cheese chopped into bits
  • 6 Tablespoons Buttermilk Ranch salad dressing
  • 1 cup panko
  • 2 teaspoons garlic powder
  • 5 Tablespoons melted butter


  1. Whisk all marinade ingredients together until well-combined and uniform in consistency.
  2. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
  3. Sprinkle each side of the chicken lightly with salt and pepper if desired.
  4. Place the chicken in a new freezer bag along with the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  5. Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
  6. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.

Parmesan Crust:

  1. Preheat the oven to a low broil.
  2. Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a small bowl.
  3. Microwave for 30 seconds.
  4. Use the back of a fork to mash and stir the cheese around until they’re about the consistency of lumpy mashed potatoes.
  5. Microwave for an additional 15 seconds. Stir, and spread on top of the chicken.
  6. Bake until the cheese is hot and melted, about 3-5 minutes.
  7. Combine the panko with the garlic powder. Stir in the melted butter and top the chicken with it.
  8. Bake for about 2 minutes, just until the top of the panko starts to lightly brown.
  9. Serve with mashed potatoes and enjoy!

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