Longhorn Steakhouse Parmesan Chicken
This Longhorn Steakhouse Parmesan Chicken is juicy, cheesy, and finished with a crispy Parmesan crust. It’s an easy copycat recipe perfect for weeknight dinners or special meals at home.
Equipment
- Skillet For cooking the chicken
- Oven-safe dish For broiling the chicken
Ingredients
- 2 large boneless skinless chicken breasts
- ¼ cup ranch dressing
- ¼ cup Italian dressing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 2.5 ounces shredded Parmesan cheese
- ½ cup ranch dressing (for topping)
- 1 cup Italian-style panko breadcrumbs
- 1 cup grated Parmesan cheese
- 4 tablespoons melted butter
- 1 teaspoon avocado oil
- 1 tablespoon butter
- 4 slices provolone cheese
- 2 slices mozzarella cheese
Instructions
- Slice chicken breasts into thinner fillets for even cooking.
- Mix ranch dressing, Italian dressing, garlic powder, onion powder, basil, and black pepper. Coat chicken and refrigerate for at least 30 minutes.
- Heat avocado oil and butter in a skillet. Cook chicken until golden and fully cooked to 165°F.
- Transfer chicken to an oven-safe dish. Top with provolone and mozzarella. Mix Parmesan with ranch dressing and spread over chicken.
- Broil until cheese melts. Mix breadcrumbs, Parmesan, and melted butter, then sprinkle on top. Broil again until golden and crispy.
Notes
Use thin chicken cutlets for even cooking. Watch closely while broiling to avoid burning. Store leftovers in the fridge up to 3 days or freeze up to 3 months.