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Recipe:Longhorn Parmesan Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Longhorn Parmesan Crusted Chicken and More Pressure Cooker Delights

This restaurant-style Longhorn Parmesan Crusted Chicken features cheesy herb topping and juicy marinated chicken with a crispy breadcrumb finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 830 kcal

Equipment

  • 1 Mixing bowl for marinading and mixing toppings
  • 1 Oven-safe skillet for searing and baking

Ingredients
  

Main ingredients

  • 0.5 cup Italian dressing for marinade
  • 0.66 cup Ranch dressing divided use
  • 4 Thin sliced chicken breasts
  • 2 tablespoons Vegetable oil for searing
  • 4 ounces Provolone cheese shredded or diced
  • 0.58 cup Parmesan cheese freshly grated, divided use
  • 0.5 cup Panko bread crumbs
  • 1.5 teaspoons Garlic powder
  • 3 tablespoons Salted butter melted

Instructions
 

Instructions

  • Whisk together Italian dressing and ⅓ cup ranch dressing in a bowl to make marinade.
  • Add chicken to marinade, coat well and refrigerate for at least 30 minutes.
  • Preheat oven to 400°F. Heat vegetable oil in oven-safe skillet on medium-high.
  • Sear chicken breasts for 3–4 minutes on each side until golden brown. Remove from heat.
  • Spread remaining ranch dressing on top of chicken breasts.
  • Mix provolone cheese and ⅓ cup parmesan in a bowl and distribute over chicken.
  • Combine panko, ¼ cup parmesan, garlic powder, and melted butter in a bowl. Toss to coat.
  • Sprinkle breadcrumb mixture over cheese toppings on chicken.
  • Bake in preheated oven for 15–20 minutes until cheese is bubbly and chicken is cooked through. Let rest 5 minutes before serving.

Video

https://youtube.com/watch?v=P2yqQ-0X0rU%3Fsi%3DjdrwkpsT7UjCw2wn

Notes

Store leftovers in airtight container. To reheat, bake at 350°F for 10–15 minutes to maintain crust.