Description
Juicy grilled chicken topped with a crispy, cheesy crust—this Longhorn parmesan crusted chicken recipe brings bold flavor and steakhouse comfort home.
Ingredients
For the Chicken & Marinade:
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4 boneless, skinless chicken breasts
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½ cup ranch dressing (buttermilk style preferred)
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1 tbsp olive oil
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2 tsp Worcestershire sauce
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1 tsp minced garlic
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½ tsp salt
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½ tsp black pepper
For the Parmesan Crust:
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½ cup panko breadcrumbs
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⅓ cup grated parmesan cheese
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⅓ cup shredded provolone cheese
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2 tbsp butter, melted
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1 tbsp mayonnaise
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1 tbsp sour cream
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1 tbsp ranch dressing
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½ tsp garlic powder
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¼ tsp smoked paprika (optional)
Instructions
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Marinate Chicken: Whisk marinade ingredients and coat chicken. Cover and marinate in fridge for 1–4 hours.
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Grill or Sear Chicken: Preheat grill/skillet. Cook chicken 4–5 mins per side until golden and internal temp hits 165°F.
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Mix Crust: Combine panko, cheeses, butter, mayo, sour cream, ranch, garlic powder, and paprika until crumbly.
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Top and Broil: Preheat broiler. Transfer chicken to a baking sheet. Spoon crust over each piece. Broil 2–3 mins until golden and bubbly.
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Serve: Rest briefly, then serve hot. Garnish with parsley if desired.
Notes
- Grill for smoky flavor; broil for crisp finish.
- Gluten-free? Use GF panko.
- Dairy-free? Use plant-based cheese/mayo.
- Store leftovers refrigerated (3 days) or frozen (2 months). Reheat in oven and broil briefly to crisp crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling/Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 510 kcal
- Sugar: 1g
- Sodium: 820 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12g
- Fiber: 0.5 g
- Protein: 45g
- Cholesterol: 135 mg