How to make LONGHORN STEAKHOUSE'S | Parmesan Crusted Chicken

Marinate the chicken by combining 1/2 cup buttermilk ranch dressing, juice of 1/2 lemon, 2 tablespoons Worcestershire sauce, 1/3 cup extra virgin olive oil, 1 teaspoon garlic salt, and cracked black pepper in a bowl.

Add the 4 (5 ounce) boneless and skinless chicken breasts to the marinade and refrigerate for 1 to 2 hours.

Prepare the ranch spread by mixing 1/4 cup grated Parmesan cheese with 1/4 cup buttermilk ranch dressing and refrigerate.

For the Parmesan crumb topping, combine 1/2 cup panko bread crumbs, 1 teaspoon garlic salt, 1/3 cup shredded Parmesan, and 2 tablespoons melted unsalted butter until evenly moistened.

Heat a large sauté pan over medium-high heat and add 2 to 3 tablespoons of extra virgin olive oil.

Remove the chicken from the marinade, shaking off excess, and place it in the sauté pan, cooking 2 to 3 pieces at a time for about 4 to 5 minutes on each side until cooked through to an internal temperature of 165 degrees.

Once browned on both sides, transfer the chicken to a large casserole dish and repeat with remaining chicken breasts.

Preheat the broiler and set the oven rack to the center.

Top each chicken breast with the ranch spread, a slice of provolone cheese, and the Parmesan crumb topping.

Place the casserole dish under the broiler for 3 to 4 minutes until the cheese melts and the crumb topping is golden brown, checking frequently to prevent burning.

Sprinkle the finished dish with fresh minced curly parsley before serving.

Equipment Needed

Spice Level: