Longhorn Parmesan Crusted Chicken Recipe – Copycat recipe from Longhorn Steakhouse Grilled chicken with creamy Ranch sauce and parmesan crumb topping. Chicken, ranch, garlic and parmesan; panko breadcrumbs, provolone, butter. This is amazing! It tastes exactly like the restaurant.

Chicken Legs wanted me to only say “FREAKING AMAZING” about this chicken. This was his first bite, and he said it was the best chicken he’d ever had. This was delicious, I have to admit it! This recipe comes from Longhorn Steakhouse. The recipe was found in the newspaper by my Mom. This dish is a favorite of mine at Longhorn’s, so I was thrilled to make it at home.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients:

4 boneless skinless chicken breasts, pounded to ¾ inch thickness
1 cup shredded provolone

Marinade:

½ cup olive oil
½ cup prepared ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper

Ranch Spread:

¼ cup grated Parmesan
¼ cup ranch dressing

Parmesan Crumb Topping:

½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded Parmesan
2 Tbsp melted butter

Instructions:

Chicken:

Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight. Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

Ranch Spread:

For the ranch spread, mix ¼ cup of grated Parmesan and ¼ cup ranch dressing. Set aside.
Parmesan Crumb Topping

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.

Assembly:

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve immediately.