Description
Learn how to make a copycat version of LongHorn Steakhouse’s Chicken Parmesan with a crispy, cheesy crust that is sure to impress your family and friends.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts pounded to ½-inch thickness
- ½ cup Italian dressing
- ⅓ cup ranch dressing
Breading:
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Topping:
- 4 slices provolone cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1½ teaspoons garlic powder
- 3 tablespoons melted butter
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Marinate the Chicken: Place chicken in a resealable bag with Italian dressing and ranch dressing; marinate for at least 30 minutes or overnight in the refrigerator.
- Dredge the Chicken: Remove chicken from marinade and pat dry. In a shallow dish, combine flour, 1 teaspoon garlic powder, salt, and pepper; dredge chicken to coat.
- Cook the Chicken: Heat oil in a large oven-safe skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through.
- Prepare the Topping: In a small bowl, mix breadcrumbs, Parmesan cheese, 1½ teaspoons garlic powder, and melted butter until evenly coated.
- Finish in the Oven: Place a slice of provolone over each chicken breast, then top with breadcrumb mixture. Transfer skillet to the oven and broil 3–5 minutes until cheese is melted and topping is golden.
- Serve: Garnish with parsley before serving.
Notes
- This version recreates LongHorn’s signature crispy-cheesy crust.
- Serve with mashed potatoes, steamed broccoli, or pasta for a complete meal.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 530
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 145 mg
