Copycat Longhorn Parmesan Crusted Chicken
Replicate Longhorn's famous Parmesan Crusted Chicken at home with crispy, juicy flavor and a cheesy golden crust—all in under an hour.
Equipment
- 1 Pressure cooker or oven broiler For finishing the crust
- 1 Skillet Preferably cast iron for searing
Ingredients
Main ingredients
- 4 chicken breasts skinless and boneless, flattened
- Salt and pepper to taste
- 3 tablespoons vegetable oil for searing
- ⅓ cup olive oil for marinade
- ⅓ cup ranch dressing for marinade
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
- ½ cup Parmesan cheese chopped into bits
- ½ cup Provolone cheese chopped into bits
- 6 tablespoons Buttermilk Ranch salad dressing
- 4 tablespoons melted butter
- ¾ cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
Instructions
- Flatten your chicken breasts by pounding them to an even thickness. Season with salt and pepper.
- Heat vegetable oil in skillet over medium-high. Sear chicken 4–5 minutes each side until golden.
- Remove and set aside. Mix olive oil, ranch, Worcestershire, vinegar, lemon juice, garlic, and pepper to make marinade.
- Place chicken in pot or baking dish and spoon marinade over. Coat thoroughly.
- Top each piece with Parmesan and provolone cheese. Add more cheese if desired.
- Broil for 2–3 minutes or until cheese is melted and golden brown. Use oven if pressure cooker lacks broil.
- Serve hot with chosen sides. The crispy crust and juicy chicken shine thanks to pressure cooking.
Notes
You can substitute provolone with mozzarella or Swiss. Store leftovers in airtight containers up to 3 days chilled or 3 months frozen. Reheat with a splash of broth to keep moist.