I’ve got to tell you, Longhorn Steakhouse’s Irresistible Parmesan Chicken is something that’s been a game-changer for my weeknight dinners. Seriously, who doesn’t love crispy, cheesy chicken that’s still juicy inside? And here’s a little secret—I used to think making a fancy dish like this was a major hassle, but it’s surprisingly simple. Trust me, you’ll want to give this a try, especially after I share how easy it is to whip up this deliciousness.
Why You’ll Love This Recipe
There’s just something magical about the crunch of golden Panko and the rich melt of cheese that keeps folks coming back for more.
When I discovered the Longhorn Steakhouse Parmesan Chicken recipe, I knew I was in for a treat. Imagine this: tender chicken marinated in ranch and Italian dressing, then topped with gooey Provolone and a decadent mix of Parmesan and butter. Can you say heavenly?
The crispiness of the Panko is just unbeatable, and honestly, who doesn’t love a dish that practically oozes comfort? Plus, it’s super easy to whip together even on a busy weeknight.
Equipment List
When it comes to making this delicious Parmesan Crusted Chicken, having the right equipment makes the process smoother and way more fun.
First, you’ll need a sturdy skillet for that perfect sear—I often use my trusty cast iron, but really, anything will do. A meat tenderizer is vital to flatten those chicken breasts evenly. Otherwise, one side might feel neglected in the cooking department.
Don’t forget mixing bowls for your dressings and coatings! I’ve spilled flour before, and believe me, it’s not pretty.
And, of course, a broiler-safe baking dish is essential for that glorious brown topping.
Finally, a good set of measuring spoons keeps me from guessing—guessing is what I do when I’m not focused, and it usually ends in kitchen chaos. To elevate your cooking experience, consider investing in a cast iron skillet set that can endure the test of time.
Our Ingredients
When it comes to making an unforgettable Parmesan Crusted Chicken, the ingredients are key. Each component plays its part in delivering those delicious flavors. Just imagine biting into a juicy piece of chicken topped with a crunchy, cheesy crust—the combination is enough to make anyone weak at the knees.
Gathering these ingredients beforehand will save you a lot of last-minute scrambling in the kitchen. So, let’s dive right into what you’ll need!
- 4 boneless chicken breasts
- ¼ cup ranch dressing
- ¼ cup Italian dressing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1 tsp black pepper
- 2.5 oz shredded Parmesan cheese
- 4 slices Provolone cheese
- 1 cup Italian-style Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 4 tbsp melted butter
- 1 tbsp avocado or canola oil
Now, let’s talk about picking out these ingredients. I like to grab quality chicken breasts, ones that are plump and fresh. You know, the ones that make you think they might just taste better than the unfortunate looking ones next door.
And don’t skimp on the dressings either; they’re like little flavor bombs, so choosing your favorites can really elevate this dish.
For the cheeses—oh, the cheeses—opt for freshly grated Parmesan if you can. It brings a richer taste to the party, and who doesn’t want a party in their mouth?
Finally, those Panko breadcrumbs? They’re the cherry on top of this crunchy masterpiece. Trust me, it’s like adding a bit of magic dust to your chicken. So, stock up, and let’s get cooking!
Step-by-Step Instructions
Making Parmesan Crusted Chicken is a breeze—just follow these easy and delicious steps, and you’ll be savoring that crunchy, cheesy goodness in no time.
With simple ingredients and straightforward instructions, you’ll have a feast that’s sure to impress. Let’s get started!
Step-by-Step Instructions
1. Marinate the Chicken: Start with 4 boneless chicken breasts. In a bowl, mix ¼ cup ranch dressing, ¼ cup Italian dressing, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried basil, and 1 teaspoon black pepper. Toss those chicken breasts in the marinade, coating them well.
Let them soak up all those flavors for at least 30 minutes, or if you can, pop them in the fridge overnight for maximum tastiness (the longer, the better).
2. Sear the Chicken: After marinating, heat 1 tablespoon of avocado or canola oil in a skillet over medium heat.
Once hot, carefully place the marinated chicken in the skillet. Sear them for about 4-5 minutes on each side, until they’re golden brown and cooked through (you’ll know they’re ready when they reach an internal temperature of 165°F).
This initial sear is essential for locking in the juiciness.
3. Add the Parmesan Spread****: Now comes the fun part! In a small bowl, mix 2.5 ounces of shredded Parmesan cheese with ¼ cup of ranch dressing.
Spread this tasty mixture generously over the seared chicken breasts. Then, add a slice of Provolone cheese on top of each one. This layer of creaminess is going to make your tastebuds dance.
4. Prepare the Crunchy Topping**: In another bowl, combine 1 cup of Italian-style Panko breadcrumbs, 1 cup of grated Parmesan cheese**, an extra sprinkle of garlic powder if you’re feeling adventurous, and 4 tablespoons of melted butter.
Mix it all up until it’s well combined. This mix is going to give our chicken that fantastic crunch, so don’t hold back on the butter—life’s too short for dry chicken.
5. Top and Broil: Sprinkle the breadcrumb mixture evenly over each chicken breast, covering them like a cozy blanket.
Now it’s time for the magic of the broiler. Place the skillet under the broiler for about 3-5 minutes, keeping a close eye on it (because burnt cheese is never a good situation).
You want it to brown beautifully and the cheese to melt.
And there you have it—your glorious Parmesan Crusted Chicken is ready to shine.
Just imagine serving this up with a side of veggies or a salad, and you’ll be the star of the dinner table.
Don’t forget to indulge in that crispy, cheesy crust; it’s the best part, and we all know you deserve it. Happy cooking!
Enhancing your dining experience with a premium steak knives set will make serving this dish even more enjoyable, as you’ll effortlessly slice through that juicy chicken with the right tools.
Tips & Variations
To kick things off, you might find it helpful to know that there are plenty of ways to jazz up your Parmesan Crusted Chicken, making it uniquely yours.
For instance, try adding some crushed red pepper flakes if you like a kick. Feeling adventurous? Swap out the Provolone for mozzarella; you can never go wrong with gooey cheese.
I also love using a meat tenderizer; it really makes a difference in how evenly the chicken cooks.
And remember, keep an eye on that broiler. I may or may not have burned a few batches in my day.
Finally, consider pairing this dish with fresh veggies or a zesty salad to balance the richness. Trust me, your taste buds will thank you.
How to Serve?
Serving up your Parmesan Crusted Chicken can be just as fun as cooking it, especially when you consider all the delicious ways to plate this dish.
I like to slice the chicken and fan it out on a big white platter—clean, classy, right? Don’t forget to drizzle some of that leftover ranch dressing around for a pop of color. A sprinkle of fresh herbs, like basil or parsley, gives it that fancy restaurant vibe.
If I’m feeling cheeky, I pair it with buttery mashed potatoes or crisp green beans on the side. And hey, I might even throw a bit of lemon zest on top for that zing. What can I say? I just love make-it-look-pretty moments in the kitchen.
Storage & Reheating Guide
When it comes to storing and reheating leftover Parmesan Crusted Chicken, I’ve got a few tricks up my sleeve that’ll keep your meal tasting just as fabulous as the first time around.
First off, let it cool completely before popping it in an airtight container. That way, it won’t end up with a soggy bottom – and trust me, no one wants that. You can store it in the fridge for about three days.
When you’re ready to enjoy it again, preheat your oven to 350°F. Place the chicken on a baking sheet, cover it loosely with foil to keep it moist, and heat for about 20 minutes. No microwaving allowed, unless you want a rubbery mess.
To elevate your meal, consider using a premium blender for drinks to create a refreshing beverage that complements your chicken perfectly.
Seriously, you’re better than that.
Final Thoughts
Leftover Parmesan Crusted Chicken? Lucky you! I can’t tell you how much I adore this dish, especially after it’s sat in the fridge for a day. Just reheat those flavors—boom, it’s like a tasty time machine!
Seriously, though, I sometimes wonder if “parmesan” is my middle name because I could eat this every week. Did you know it also makes a killer sandwich? Just toss it between some bread with a drizzle of ranch. Yum!
Even forgetting it in the oven won’t ruin it—just slightly charred edges keep it interesting, right? If you’re searching for a dish that keeps on giving, this Parmesan Crusted Chicken is your answer.
Now, what’s for dinner tonight?