Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're naturally more moist than breasts, but you'll still want to pound them to an even thickness. They may need slightly less cooking time, so check for doneness (165°F internal temperature) a bit earlier.

How can I bake this chicken instead of pan-searing?

For a hands-off approach, marinate the chicken as directed, then place on a baking sheet and bake at 375°F for about 20-25 minutes until nearly done. Add the cheese and breadcrumb toppings, then broil as directed in the recipe to finish. This method works great when cooking for a crowd!

My breadcrumb topping is browning too quickly. What should I do?

If your topping is browning too fast, move the rack lower in the oven away from the broiler. You can also cover loosely with foil after the top has browned and continue cooking if the chicken needs more time to heat through completely.

Can I make this recipe dairy-free?

While the dairy components are key to this copycat recipe, you could experiment with dairy-free ranch dressing and dairy-free cheese alternatives. The texture and flavor will be different from the original Longhorn version, but still tasty in its own right.

Copycat Longhorn Parmesan Crusted Chicken Recipe

Description

Recreate the restaurant-style Copycat Longhorn Parmesan Crusted Chicken at home with this easy, irresistible recipe! Juicy, marinated chicken is perfectly seared, topped with a cheesy Parmesan crust, and broiled to golden perfection. Ideal for a comforting yet elegant main course that pairs beautifully with mashed potatoes or roasted vegetables.

Ingredients

Units Scale

For the Chicken

4 skinless/boneless chicken breasts
Salt/Pepper to taste
3 Tablespoons vegetable oil

For the Marinade

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

For the Parmesan Crust

1/2 cup Parmesan cheese, chopped
1/2 cup Provolone cheese, chopped
6 Tablespoons Buttermilk Ranch salad dressing (regular Ranch is fine too)
4 Tablespoons melted butter
3/4 cup panko breadcrumbs
2 teaspoons garlic powder

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken
Whisk all the marinade ingredients together until fully combined. Place the chicken in a freezer bag, remove the air, and seal it. Use a meat tenderizer to pound the chicken to a uniform 1/2-inch thickness. Sprinkle each side with salt and pepper to taste.
Transfer the pounded chicken to a clean freezer bag and pour the marinade over it. Seal the bag, removing excess air, and refrigerate for at least 30 minutes or up to overnight.
Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat. For best results, use a cast-iron skillet. Sear the chicken for 4-5 minutes on each side without moving it to ensure a golden brown crust. Reduce heat to medium if the pan becomes too hot. Once cooked through, transfer the chicken to a clean pan or baking sheet and tent with foil to keep warm.
Add the Parmesan Crust
Preheat your oven to a low broil, roughly 450°F. In a bowl, combine the Parmesan, Provolone, and Ranch dressing. Stir and microwave in 15-second intervals, stirring between, until the mixture is melted (some lumpiness is okay). Spread this mixture evenly on top of the cooked chicken.
In another bowl, mix the melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheesy layer on the chicken.
Broil the chicken for 3-4 minutes until the crust turns golden brown. Watch closely to prevent burning. Serve immediately with mashed potatoes or your favorite side, and enjoy!

Notes

For a baking method, bake the marinated chicken at 375°F for 25-30 minutes or until the internal temperature reaches 165°F.
If grilling, cook on a preheated grill over medium-high heat for 6-8 minutes per side.
To save time, you can use pre-shredded cheese or substitute the marinade with store-bought Italian dressing

Nutrition

Serving Size: 1 serving
Calories: 690
Sugar: 2
Sodium: 920
Fat: 45
Saturated Fat: 18g
Unsaturated Fat: 27
Trans Fat: 1g
Carbohydrates: 15g
Fiber: 1g
Protein: 55
Cholesterol: 120