Longhorn Parmesan Crusted Chicken
Longhorn Parmesan Crusted Chicken is a moist chicken recipe topped with a creamy herb ranch filling and crisp parmesan crust. It's so easy to make at home and is seriously delicious!
Ingredients
- 1/2 cup provolone cheese , (shredded)
Chicken Marinade:
- 2 chicken breasts , (cut in half, lengthwise)
- 1/3 cup Italian dressing
Ranch Spread:
- 1/4 cup shredded parmesan cheese
- 1/4 cup ranch dressing, (any favorite brand)
Parmesan Crust (Crumb Topping):
- 2 Tbsp Panko bread crumbs
- 2 Tbsp shredded parmesan cheese
- 1/4 tsp garlic powder
- 1/2 Tbsp salted butter, (melted)
Instructions
Directions:
- Marinate the halved chicken breasts in Italian dressing for 10 minutes.
- While the chicken marinades, prepare the ranch spread by mixing 1/4 cup parmesan cheese and 1/4 cup ranch dressing. Set aside.
- Make the parmesan crumb topping by combining the Panko bread crumbs, garlic powder, parmesan cheese, and melted butter in a small bowl. The crumbs should be evenly moistened.
- Preheat a cast-iron skillet over high heat. Add 1/2 tbsp of butter and 1/2 tsp of cooking oil. Then add two halved chicken breasts and cook on each side until charred and fully cooked. The internal temperature should be 165°F. Transfer all the chicken to an oven-safe dish.
- Place one heaping Tbsp of the ranch spread onto the center of each chicken breast and slightly smear. Top with provolone cheese and sprinkle generously with the Parmesan crumb topping.
- Turn the broiler on high in your oven. Position the rack in the middle of the oven. Place the chicken under the broiler and cook until the cheese melts and the parmesan crust topping turns golden brown (about 4 minutes). Serve.
Notes
- Recipe Yield: This recipe makes four thin boneless skinless chicken breasts after slicing each breast in half.
- Serving size: 1 serving is a halved chicken breast.
- Provolone Cheese: typically comes pre-sliced (it is hard to locate a block of provolone cheese), so grate the slices using a box grater. It is best to grate the cheese, as provolone is gloopy and stretchy, if you add a whole slice.
- Use a cast-iron skillet or grill the chicken breasts on an outdoor grill until it is fully cooked. This is because it only goes under the broiler in the oven and won't cook thoroughly.
- Don't let the chicken sit in the marinade too long. The acidic ingredients in the Italian dressing can break down the chicken's structure too quickly, making the meat tough later.
- Use shredded Parmesan cheese, not the stuff in the shaker. You can find shredded parmesan in the cheese section of major grocery stores sold in 8 oz bags.
- Work in batches when cooking the chicken in a skillet. You don't want to overcrowd the pan so the chicken cooks evenly and gets a nice sear. It will start poaching in the juices if you overcrowd it.
Nutrition Facts
Longhorn Parmesan Crusted Chicken
Serving Size
1 serving
Amount per Serving
Calories
365
% Daily Value*
Fat
22
g
34
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
6
g
Cholesterol
97
mg
32
%
Sodium
769
mg
33
%
Potassium
487
mg
14
%
Carbohydrates
8
g
3
%
Fiber
0.2
g
1
%
Sugar
3
g
3
%
Protein
32
g
64
%
Vitamin A
304
IU
6
%
Vitamin C
1
mg
1
%
Calcium
250
mg
25
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
