Copycat Longhorn Steakhouse Parmesan Crusted Chicken: Better than the Original?

Start by mixing 1/4 cup of shredded parmesan and 1/4 cup of ranch dressing in a bowl. Set aside or refrigerate until ready to use.

In another bowl, combine 1/2 cup of Panko breadcrumbs, 1/3 cup of shredded parmesan, 1 teaspoon of garlic powder, and 2 tablespoons of melted butter. Stir until all crumbs are moistened.

Heat 3 tablespoons of canola oil in a large skillet until it shimmers.

Add 4 chicken breasts (about 5 oz each) to the skillet, ensuring not to overcrowd. Cook for about 4-5 minutes per side, checking the internal temperature.

Remove chicken breasts once they reach an internal temperature of 165°F. If any are thicker, leave them in for a couple more minutes.

Transfer the cooked chicken breasts to an ovenproof casserole dish.

Spread 1/4 of the ranch and parmesan mixture on top of each chicken breast.

Top each chicken breast with 1 slice of provolone cheese.

Sprinkle a quarter of the parmesan crumb topping on each chicken breast and tamp it down slightly to ensure it stays in place.

Preheat the broiler and place the casserole dish in the oven under the broiler with the rack in the middle for about 3-4 minutes until the topping is brown and crispy.

Equipment Needed

Spice Level: