Longhorn Parmesan Crusted Chicken
Parmesan-crusted chicken breasts marinated in Italian dressing, seared in a skillet, topped with a ranch-parmesan mixture and provolone, then finished under the broiler with a panko-parmesan breadcrumb topping.
Equipment
- ▢Cast Iron Skillet
Ingredients
Ingredients
- 4 boneless skinless chicken breasts
- 1 cupItalian salad dressing
- 2 tablespoonsolive oil
- 1/2 cupparmesan cheesedivided
- 1/2 cupranch dressing
- 4 slices provolone cheese
- 1/4 cupsalted buttermelted
- 1/2 cuppanko breadcrumbs
- 1 teaspoongarlic powder
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- optional parsley for garnish
Instructions
Instructions
- Place each chicken breast between two sheets of plastic wrap or in a gallon freezer bag and pound to an even 1/2-inch thickness.
- Put the chicken breasts in a bowl or gallon freezer bag, pour 1 cup Italian salad dressing over them, cover (or seal) and refrigerate for at least 30 minutes or up to overnight.
- When ready to cook, position an oven rack about 6 inches from the broiler and set the oven to Broil on Low. Heat a cast-iron or oven-safe skillet on the stovetop over medium-high heat.
- Remove a chicken breast from the marinade using tongs and let excess dressing drip back into the bowl or bag; discard the remaining marinade. Repeat for all breasts.
- Add 2 tablespoons olive oil to the hot skillet and swirl to coat. Add the chicken breasts and sear 4–5 minutes per side, until golden brown (they do not need to be fully cooked through).
- In a small bowl, stir together 1/4 cup parmesan cheese and 1/2 cup ranch dressing. Spoon and spread this mixture evenly over the top of each seared chicken breast.
- Place one slice of provolone cheese on top of each breast. Transfer the skillet to the oven and broil on Low for 3–5 minutes, until the provolone is melted and the chicken is nearly cooked through. Watch closely.
- While the chicken broils, combine 1/4 cup melted salted butter, 1/2 cup panko breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1/4 cup parmesan cheese in a bowl; mix until the crumbs are evenly coated.
- Carefully remove the hot skillet from the oven. Evenly crumble or sprinkle the breadcrumb mixture over the melted provolone on each chicken breast.
- Return the skillet to the broiler and broil until the breadcrumb topping is golden brown, about 1–3 minutes—watch constantly to avoid burning.
- Remove the skillet from the oven, let the chicken rest for a couple of minutes, garnish with optional parsley if desired, and serve.
Notes
Notes
If you do not have a cast iron skillet, you can cook and sear these in a large non-stick pan, then transfer the chicken to a baking sheet and assemble and broil your chicken that way. Take care not to place the non-stick pan in the oven, it can’t take the heat of the broiler.
Storage:
The leftover chicken can be frozen for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
Reheating:
Leftovers reheat really well in the microwave, but you can also reheat in the oven at 350 degrees for 10 to 15 minutes, or until heated through. If you’re cooking it after being frozen, allow it to thaw before heating.
If you do not have a cast iron skillet, you can cook and sear these in a large non-stick pan, then transfer the chicken to a baking sheet and assemble and broil your chicken that way. Take care not to place the non-stick pan in the oven, it can’t take the heat of the broiler.
Storage:
The leftover chicken can be frozen for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
Reheating:
Leftovers reheat really well in the microwave, but you can also reheat in the oven at 350 degrees for 10 to 15 minutes, or until heated through. If you’re cooking it after being frozen, allow it to thaw before heating.