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Close up photo of parmesan crusted chicken on a blue plate with mashed potatoes and green beans.
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5 from 1 vote

Parmesan Crusted Chicken

Parmesan Crusted Chicken is a tasty LongHorn copycat recipe that's made with provolone cheese, ranch, and a seasoned breadcrumb mixture! Skip the trip to the restaurant and make this easy recipe right at home!
Prep Time10 mins
Cook Time20 mins
Chill Time30 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 711kcal

Equipment

  • Meat tenderizer
  • Cast iron skillet
  • Baking Sheet

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 cup Italian dressing
  • 2 Tablespoons olive oil
  • ½ cup parmesan cheese freshly grated adn divided
  • ½ cup ranch dressing
  • 4 slices provolone cheese
  • ¼ cup salted butter melted
  • ½ cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • fresh parsley optional garnish

Instructions

  • Pound the chicken breasts to ½ inch thick and add to a large ziploc bag or bowl with the Italian dressing and marinate for at least 30 minutes.
    4 boneless skinless chicken breasts, 1 cup Italian dressing
  • Add the olive oil to a cast iron skillet over medium-high heat. Use tongs or a fork to transfer the marinated chicken from the marinade to the skillet and sear for 5 minutes on each side. Discard leftover marinade.
    2 Tablespoons olive oil
  • In a small bowl, mix together ¼ cup of the parmesan cheese with the ranch dressing. Spoon and smooth this over the chicken breasts and place 1 slice of provolone cheese on each breast.
    ½ cup parmesan cheese, ½ cup ranch dressing, 4 slices provolone cheese
  • Transfer the chicken in the skillet to the oven and broil on low for 3 to 5 minutes.
  • While the chicken is broiling, combine the melted butter, panko crumbs, garlic powder, salt, pepper, and the remaining ¼ cup of parmesan cheese in a small bowl.
    ¼ cup salted butter, ½ cup panko breadcrumbs, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ cup parmesan cheese
  • Remove the skillet from the oven and sprinkle this mixture over the top of the chicken, return it to the oven and broil until golden brown. Keep a close eye on it to ensure it doesn't burn.
  • Garnish with fresh parsley before serving.
    fresh parsley

Notes

  • How Do I Cook This Without A Cast Iron Skillet? Simply sear the breasts in a large non-stick pan and then place the chicken onto a baking sheet. Then just assemble it according to the recipe instructions and broil!
  • What Other Cheese Will Work In This Parmesan Crusted Chicken Recipe? Monterey jack, mozzarella, fontina, gouda, Munster, or swiss would all work well in this recipe.
  • Is There Something I Can Use Instead Of Ranch? Yes, you can use mayo! Just keep in mind that the Mayo Parmesan Chicken will have a different taste – it will still be delicious though!
  • How Do I Store Any Leftovers? Place any leftover parmesan chicken into airtight containers and store them in the refrigerator for up to 3 days. Leftovers can also be placed in the freezer for up to 3 months.
  • Is There Something I Can Use To Replace The Italian Salad Dressing? Yes! If you don’t have any Italian dressing you could use Greek dressing instead. Another option would be to whisk together 1/2 cup of olive oil, 2 Tablespoons of vinegar, 2 teaspoons of lemon juice, 1/4 teaspoon of oregano, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of pepper. Then use this homemade mixture as the marinade!
  • What’s The Best Way To Reheat Leftovers? I find that the leftovers actually heat well in the microwave. However, you could also reheat them in the oven at 350 degrees F for 10 to 15 minutes. If you’re cooking from frozen you will need to allow the breasts to thaw before heating.
  • Do I Add All Of The Marinade Into The Skillet With The Chicken Breasts? No, I recommend using tongs to transfer the chicken from the marinade to the pan. Too much marinade liquid will change the final outcome of the recipe.

Nutrition

Calories: 711kcal | Carbohydrates: 16g | Protein: 35g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1761mg | Potassium: 553mg | Fiber: 1g | Sugar: 8g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 332mg | Iron: 1mg