Tasty Longhorn Parmesan Chicken

The mouthwatering combination of a buttery, crisp exterior coating juicy chicken breast makes this Longhorn Steakhouse inspired dish unforgettable. When smooth provolone meets sharp Parmesan, they team up to create an amazingly rich topping that'll turn basic chicken into something you'd swear came from your favorite steakhouse.

I came up with this after trying to copy dishes I love eating when I'm out. My kids couldn't believe how the cheese blend made that exact same delicious crust we always order at Longhorn, and now we make it whenever there's something to celebrate.

Inside Your Ingredient List

• Italian Dressing: Works double duty to add tang and soften the chicken. Grab a good brand for the tastiest results
• Ranch Dressing: Brings richness to both the soaking mixture and cheese blend. Don't go low-fat if you want the best texture
• Thin-Sliced Chicken Breasts: Cook fast and evenly. Try to pick pieces about the same size so they finish together
• Provolone Cheese: Adds a soft, buttery taste that melts like a dream. Get it sliced fresh at the deli counter
• Parmesan Cheese: Delivers that famous crunchy top layer. Always grate it yourself for way better flavor
• Panko Bread Crumbs: Give that necessary crackle when you bite in. The Japanese-style ones beat regular crumbs
• Garlic Powder: Adds gentle savory flavor throughout. Works better than fresh garlic which might burn
• Salted Butter: Helps everything stick together nicely. Spring for European butter if you want extra richness

Putting It All Together

First Things First:

Mix your Italian and ranch dressings in a big bowl. Drop in your chicken breasts until they're fully covered. Let them sit for at least half an hour to soak up flavors.

Whipping Up The Cheese Mix:

Stir together your shredded provolone, Parmesan and a spoonful of ranch. Warm it slowly until everything's melted into a smooth sauce.

Building That Amazing Topping:

Toss Panko with grated Parmesan, garlic powder and melted butter until all the crumbs get coated in that buttery goodness.

Cooking Your Chicken:

Get your biggest oven-safe pan nice and hot. Add a bit of oil then lay in your soaked chicken pieces. Let them brown up beautifully.

Finishing Strong:

Spoon your cheese mixture over each chicken piece. Scatter the Panko mix generously on top. Watch closely as it turns golden under the broiler.

When I was little, my grandma always told me that chicken needs time with the marinade to really shine. She wasn't kidding - whenever I plan ahead and let it soak overnight, the meat turns out so tender and packed with flavor.

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Delicious Side Dish Ideas

Round out your meal by adding creamy garlic mashed potatoes that'll soak up all that yummy sauce. Fresh asparagus spears or crispy Brussels sprouts bring nice green color and balance to your plate.

Switch Things Up

Try changing the cheeses for different flavors - fancy Gruyere gives it an upscale twist, while Mozzarella adds an Italian feel. Want some heat? Mix a bit of cayenne pepper into your Panko mixture.

Storing Leftovers

Pop any extras in a sealed container in your fridge for up to three days. When you're ready to eat again, warm it in a 350°F oven with foil on top to keep the crust crispy. Try not to use the microwave as it'll make the topping soggy.

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I've tweaked this dish for years, and I've learned that taking it slow is what makes it special. When you see that golden-brown top and cut into that juicy chicken underneath, you'll understand why so many families have made this their go-to dinner favorite.

Frequently Asked Questions

→ Can I make Longhorn Parmesan Crusted Chicken before my guests arrive?

You can soak the chicken overnight and get the cheese mix and breadcrumbs ready ahead of time. But wait to put it all together and broil until right before you want to eat.

→ What foods taste good with Parmesan Crusted Chicken?

This chicken goes great with creamy mashed potatoes, bright steamed veggies, grilled asparagus, or a simple green salad.

→ How can I tell if my chicken is done cooking?

Stick a meat thermometer in the thickest part of the chicken - it should read 165°F when it's safe to eat.

→ Can I swap in normal breadcrumbs for the panko?

You can use regular breadcrumbs in a pinch, but panko gives you that extra crunch that makes it taste more like the restaurant version.

→ What's the point of using two different dressings?

Mixing Italian and ranch dressings together helps keep the chicken juicy while adding some tangy herb flavors.