Longhorn Parmesan Crusted Chicken
This Longhorn Parmesan Crusted Chicken is SO EASY! Crispy, cheesy, and packed with flavor, it’s perfect for busy weeknights or special dinners.
Equipment
- Oven
- Baking Sheet
- Mixing Bowls
- Meat Mallet
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Italian salad dressing
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese divided
- 1/2 cup ranch dressing
- 4 slices provolone cheese
- 1/4 cup salted butter melted
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- parsley optional, for garnish
Instructions
- Place boneless, skinless chicken breasts in a large mixing bowl. Pour in the Italian salad dressing and marinate for at least 30 minutes, or up to 2 hours.
- Preheat oven to 400°F (200°C) for crispy crust and even cooking.
- In a separate bowl, combine panko breadcrumbs, 1/4 cup parmesan cheese, garlic powder, salt, and black pepper. Mix well.
- Remove chicken from marinade, letting excess drip off. In another bowl, combine melted butter and ranch dressing. Dip each chicken breast into butter-ranch mixture, then coat with breadcrumb mixture, pressing lightly to adhere.
- Place coated chicken breasts on a baking sheet lined with parchment paper. Top each with a slice of provolone cheese and sprinkle remaining parmesan cheese on top. Bake for 25-30 minutes until golden and cooked through.
- Let chicken rest for a few minutes after baking. Garnish with chopped parsley if desired and serve.
Notes
- Marinate chicken longer for more intense flavor and juiciness.
- Use panko breadcrumbs for the best crispy texture.
- Freeze coated chicken breasts before baking for easy meal prep.
- Try variations like adding herbs to breadcrumbs or stuffing chicken for new flavors.
- Reheat leftovers in oven or air fryer to keep crust crispy.