Parmesan Crusted Chicken from Longhorn Steakhouse

Hello friends and welcome to my a dedicated to teaching you how to create your favorite signature dishes from the most popular restaurants.

And in this video I’m going to teach you how to recreate the parmesan crusted chicken from Longhorn Steakhouse.

Aside from this recipe being extremely popular on the internet it is also one of my viewer requests so this video goes out to my viewer LaJoy thank you so much for commenting and requesting this video LaJoy I hope you enjoy it.

Why You’ll Love This

Aside from this recipe being extremely popular on the internet it is also one of my viewer requests.

I just think that the marinated chicken is going to give you a more flavorful and moister chicken when the whole dish is put together and prepared.

Ingredients

For the Chicken Marinade

• four five ounce chicken breasts boneless and skinless
• half of a cup of the ranch dressing (buttermilk branch)
• the juice of a half of a lemon
• two tablespoons of Worcestershire sauce
• a third of a cup of extra virgin olive oil
• one teaspoon of garlic salt
• cracked black pepper

For the Ranch Spread

• a fourth of a cup of grated parmesan cheese
• a fourth of a cup of your favorite buttermilk ranch

For the Parmesan Crumb Topping

• half of a cup of panko bread crumb
• 1/3 of a cup of shredded parmesan
• two tablespoons of melted butter unsalted

For Cooking & Assembly

• two to three tablespoons of extra virgin olive oil
• provolone cheese
• fresh minced curly parsley

Instructions

1. Mix all of these ingredients around of course and then take four five ounce chicken breasts boneless and skinless and just drop them in the marinade.
2. Put this in the refrigerator for one to two hours.
3. Mix these two ingredients and then just set it off to the side in the refrigerator.
4. Combine this mixture until the bread crumb is evenly moistened.
5. Pull your chicken from the refrigerator.
6. Get yourself a very large saute pan.
7. Put your pan on about a medium-high heat.
8. Once your saute pan has come up to temperature go ahead and add two to three tablespoons of extra virgin olive oil.
9. Let the oil come up to temp and make sure that it’s spread evenly around your saute pan.
10. Take your chicken knock off a little bit of the excess marinade there and then lay it of course into your saute pan.
11. Cook each piece of your chicken for about four to five minutes on each side until the chicken is cooked all the way through to an internal temperature of 165 degrees.
12. Once your chicken breast is a nice brown color on the one side go ahead and flip it over.
13. Repeat the process on the other side.
14. Once your chicken is brown on both sides and thoroughly cooked all the way through go ahead and put the chicken into a large casserole dish.
15. Repeat the process with all of your remaining chicken breasts.
16. Preheat your broiler in your oven and set the rack into the center of the oven.
17. Take your parmesan ranch spread and top each one of the chicken breasts.
18. Cover each piece of chicken with one slice of provolone cheese.
19. Carefully top the provolone cheese with your crumb and parmesan topping.
20. Place the casserole dish under the broiler until the cheese melts and the crumb topping becomes a nice golden brown.

Cooking Tips

You can work the chicken breast two or three at a time depending on the size of your pan I’m going to just do two because I don’t want to overcrowd my pan.

You just want to make sure that when you put the chicken and the parmesan underneath the broiler crack your oven door and just keep peeking on it because of course you don’t want to burn the delicious crumb topping on the top.

Serving Suggestions

The only thing left to do at the very very end is just to sprinkle it with some fresh minced curly parsley.

Thank you LaJoy for your recommendation and your request.

I promise I’ll take a look at it.

Everybody make it an awesome awesome day cheers I love y’all.