Parmesan Crusted Chicken
This Parmesan Crusted Chicken is crispy, cheesy, and juicy, inspired by Longhorn Steakhouse but even better. The chicken is marinated, seared, topped with a buttery parmesan crust, and broiled to perfection.
Servings: 4 servings
Calories: 520kcal
Equipment
- Skillet
- Baking Sheet
- Oven
Ingredients
Chicken
- 2 boneless, skinless chicken breasts pounded to 1/2 inch thickness
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
Marinade
- 2 tbsp olive oil
- 2 tbsp ranch dressing
- 1 tsp Worcestershire sauce
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- 2 cloves garlic minced
- 1/2 tsp black pepper
Parmesan Crust
- 1/2 cup parmesan cheese grated
- 1/2 cup provolone cheese shredded
- 2 tbsp buttermilk ranch dressing
- 2 tbsp butter melted
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
Instructions
- In a bowl, whisk together all marinade ingredients until smooth.
- Place chicken breasts in a freezer bag and pound them to 1/2 inch thick using a meat tenderizer.
- Transfer the chicken to a new freezer bag, pour in the marinade, and seal tightly.
- Refrigerate for at least 30 minutes (or overnight for deeper flavor).
- Heat vegetable oil in a skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side, until golden brown.
- Transfer the cooked chicken to a baking sheet and cover loosely with foil.
- Preheat the oven to a low broil (450°F).
- In a bowl, combine Parmesan cheese, Provolone cheese, and Ranch dressing.
- Microwave in 15-second intervals, stirring in between, until melted.
- Spread the cheese mixture over the chicken breasts.
- In another bowl, mix melted butter, garlic powder, and Panko breadcrumbs.
- Sprinkle the crispy topping evenly over the cheese-covered chicken.
- Broil for 3-4 minutes, until the topping turns golden brown and crispy.
Notes
For best results, marinate the chicken overnight for extra flavor. To keep the crust crispy, reheat in an oven or air fryer instead of the microwave.