Name: Longhorn Steakhouse Parmesan Chicken for an Easy Weeknight Dinner
Ingredients: 4 skinless/boneless chicken breasts; Salt and pepper, to taste; 3 Tablespoons vegetable oil; 1/3 cup olive oil; 1/3 cup ranch dressing; 2 tablespoons Worcestershire sauce; 1 teaspoon distilled white vinegar; 1 teaspoon lemon juice; 1 tablespoon minced garlic; 1/2 teaspoon pepper; 1/2 cup Parmesan cheese, chopped into bits; 1/2 cup Provolone cheese, chopped into bits; 6 Tablespoons buttermilk ranch salad dressing (regular ranch is fine); 4 Tablespoons melted butter; 3/4 cup panko breadcrumbs; 2 teaspoons garlic powder

Description

This Longhorn Steakhouse Parmesan Chicken delivers juicy, marinated chicken breasts topped with a rich, cheesy parmesan crust and crisp panko finish. It’s a steakhouse-style dinner made approachable for busy weeknights, with bold flavor and a golden, satisfying topping.

Ingredients

Scale

4 skinless/boneless chicken breasts
Salt and pepper, to taste
3 Tablespoons vegetable oil

Marinade (Shortcut: Use Italian Salad Dressing):

1/3 cup olive oil
1/3 cup ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon pepper

Parmesan Crust:

1/2 cup Parmesan cheese, chopped into bits
1/2 cup Provolone cheese, chopped into bits
6 Tablespoons buttermilk ranch salad dressing (regular ranch is fine)
4 Tablespoons melted butter
3/4 cup panko breadcrumbs
2 teaspoons garlic powder

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Instructions

In a bowl, whisk together all marinade ingredients until well combined and smooth.
Place the chicken breasts in a gallon freezer bag. Remove air, seal, and pound with a meat tenderizer to about 1/2 inch thick.
Lightly season both sides of the chicken with salt and pepper.
Transfer the chicken to a clean freezer bag, add the marinade, remove air, seal, and refrigerate for at least 30 minutes or up to overnight.
Heat 2–3 tablespoons vegetable oil in a skillet over medium-high heat (cast iron preferred).
Sear the chicken for 4–5 minutes per side without moving it, until golden brown. Reduce heat to medium if needed. Once cooked through, transfer to a clean skillet or baking sheet and tent with foil.
Preheat the oven to a low broil at 450°F.
Combine the Parmesan, Provolone, and ranch dressing. Microwave in 15-second intervals, stirring between, until melted (slightly lumpy is fine). Spread over the chicken.
Mix melted butter, garlic powder, and panko breadcrumbs. Spoon evenly over the cheese layer.
Broil for 3–4 minutes, watching closely, until the top lightly browns.

Serve hot.

Notes

Pound chicken evenly for consistent cooking and juiciness.
Let the chicken sear undisturbed to achieve a proper golden crust.
Watch closely during broiling; the topping browns quickly.

Reheat leftovers gently in the oven to preserve the crust.