Description
This Longhorn Garlic Parmesan Crusted Chicken recipe offers a savory, grilled chicken topped with a creamy ranch sauce and a crispy parmesan breadcrumb topping. It’s a restaurant-style dish you can recreate at home, with easy-to-follow steps and customizable ingredients for a flavorful, satisfying meal.
Ingredients
Scale
- 4 boneless skinless chicken breasts, pounded to ¾ inch thickness
- 1 cup shredded provolone
- ½ cup olive oil
- ½ cup bottled ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 Tbsp minced garlic
- ½ tsp pepper
- ¼ cup grated Parmesan
- ¼ cup bottled ranch dressing (for ranch spread)
- ½ cup panko bread crumbs (for topping)
- 1 tsp garlic salt
- ⅓ cup shredded Parmesan (for topping)
- 2 Tbsp melted butter
Instructions
- Combine the marinade ingredients (olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper) and pour over the chicken. Let marinate for 2-3 hours or overnight.
- Preheat the grill to medium-high heat. Grill the chicken for 12-15 minutes, flipping halfway through, until it reaches an internal temperature of 165°F.
- While the chicken is grilling, mix together the ranch spread by combining ¼ cup of grated Parmesan with ¼ cup of ranch dressing.
- In a separate bowl, prepare the parmesan crumb topping by mixing the panko bread crumbs, garlic salt, shredded Parmesan, and melted butter until the crumbs are moistened.
- Preheat the oven’s broiler. Once the chicken is done, transfer it to an oven-safe dish. Spread 2 tablespoons of ranch spread on each chicken breast, then top with provolone cheese.
- Sprinkle the parmesan crumb topping over each chicken breast and place under the broiler for 2-3 minutes, or until the cheese is melted and the topping is golden brown.
- Serve immediately and enjoy!
Notes
- Marinate the chicken ahead of time to enhance the flavor.
- For a low-carb version, substitute the panko bread crumbs with crushed pork rinds.
- If you don’t have a grill, you can pan-sear the chicken and then bake at 400°F for 10 minutes.
- Make the ranch spread and parmesan crumb topping ahead of time to save time on the day of cooking.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg