Be sure to serve this with mashed potatoes and roasted broccoli or green beans!
Longhorn Parmesan Crusted Chicken
I can’t count the number of times we have made this recipe to add excitement to our chicken and steak dinners. We could probably make it in our sleep by now, and once you try it, you’ll find yourself making it all the time too! I was lucky enough to have a waitress write down the recipe for their Parmesan Crusted Topping several years ago, and I am so happy to share it with you, along with a delicious chicken marinade that replicates the flavor of their chicken even more.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Use a meat tenderizer to pound chicken breast until 1/2 inch thick. Marinate chicken for 30 minutes (or overnight). Sear in olive oil over medium-high heat for 4-5 minutes per side, until golden and cooked through. Set aside.
Microwave Parmesan cheese, Provolone cheese, and Ranch Dressing in 15 second increments, stirring in between, until melted and combined. Add it to the top of the chicken. Combine melted butter, garlic powder, and panko breadcrumbs. Add it on top of the cheese.
Broil for 3-4 minutes, or until browned slightly. Serve with mashed potatoes and roasted broccoli!
Keto Version
People like to use pork rinds instead of breadcrumbs for a keto version of this recipe and I hear nothing but good things!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze well and can be reheated in the microwave or in a 350° oven for 10-15 minutes from a thawed state.
Longhorn Parmesan Crusted Chicken Nutrition Info
Longhorn’s website indicates that their Parmesan Crusted Chicken contains 650 calories. This recipe contains 660. See the bottom of the recipe card for nutritional information for this recipe.
What to Serve It With
Creamy Mashed Potatoes, Cheesy Scalloped Potatoes, or Twice Baked Potato Casserole Copycat Texas Roadhouse Rolls or Buttermilk Biscuits Corn Casserole Roasted Carrots, Green Beans, Broccoli. Asparagus, or Brussels Sprouts
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