Description

This Garlic Parmesan Crusted Chicken is a homemade take on Longhorn Steakhouse’s famous dish, known for its juicy chicken breast topped with a crispy, flavorful garlic-parmesan crust. The combination of freshly grated parmesan, panko breadcrumbs, and garlic delivers a savory, nutty, and slightly tangy taste, balanced by the tender, pan-seared chicken. The dish is finished in the oven for a perfectly golden, crisp crust and can be served with a variety of side dishes, making it perfect for a family dinner or a special occasion.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1/2 cup breadcrumbs
1/4 cup melted butter
4 boneless skinless chicken breasts, pounded to 3/4 inch thickness
1 cup shredded provolone

Marinade:

½ cup olive oil
½ cup bottled ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper

Ranch Spread:

¼ cup grated Parmesan
¼ cup bottled ranch dressing
Parmesan Crumb Topping:
½ cup panko bread crumbs
1 tsp garlic salt
⅓ cup shredded Parmesan
2 Tbsp melted butter

Instructions

Marinate the Chicken: Combine ingredients for marinade and pour over chicken. Let marinate in the refrigerator for 2-3 hours or overnight.
Grill the Chicken: Grill the marinated chicken breasts for 12-15 minutes, until fully cooked.
Prepare Ranch Spread: While the chicken is grilling, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.
Prepare Parmesan Crumb Topping: Mix bread crumbs, garlic salt, shredded Parmesan, and melted butter. Ensure the crumbs are evenly moistened.
Assembly and Broil: Preheat the broiler and position the rack in the center of the oven. Transfer the grilled chicken to an oven-safe casserole dish. Spread 2 tablespoons of the ranch spread on each chicken breast, then top with shredded provolone and the Parmesan crumb topping. Place under the broiler until the cheese melts and the crumb topping turns light brown.
Serve: Serve immediately.

Notes

Ingredient Selection: For the best flavor, use freshly grated parmesan cheese. Pre-grated cheese may not melt as well and can affect the consistency of the crust. Similarly, fresh garlic adds a stronger, more aromatic flavor than garlic powder, although both can work in a pinch.
Chicken Preparation: Flatten the chicken breasts to ensure even cooking. This step prevents overcooking the thinner parts while leaving the thicker parts undercooked. For extra juiciness, make sure not to over-sear the chicken before transferring it to the oven.
Crust Tips: To achieve a crispy, golden crust, toast the panko breadcrumb mixture lightly before adding it to the chicken. This ensures the crust stays crunchy during baking and doesn’t turn soggy from the moisture in the chicken.
Cooking Temperature: Maintain a consistent oven temperature of 400°F (200°C) to ensure the chicken bakes evenly and the crust becomes golden and crisp without burning.
Resting the Chicken: After baking, allow the chicken to rest for 5 minutes before serving. This helps retain the juices, ensuring each bite is moist and tender.
Variations: This recipe is versatile—try experimenting with different cheeses like mozzarella or Asiago, or add red pepper flakes for a spicy kick. For a lighter version, use gluten-free breadcrumbs or almond flour for a keto-friendly option.
Serving Suggestions: This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple pasta dish. For beverages, a crisp white wine or a light lager complements the savory garlic-parmesan flavor perfectly.