If you’re looking for a juicy, crunchy chicken dinner that rivals your favorite steakhouse, look no further than the Longhorn Parmesan Crusted Chicken!
It’s incredibly easy to prepare, making it a go-to option for busy weeknights when you want a crispy cheddar chicken alternative with even more flavor.
Did you know that a golden cheese crust is one of the simplest ways to get restaurant-style texture at home? With just a few simple ingredients, you can whip up a meal that will impress your family and friends, especially if you also enjoy a savory lemon herb roasted chicken or a sweet and savory honey garlic chicken.
Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!
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Ingredients for Longhorn Parmesan Crusted Chicken
To create the perfect Longhorn Parmesan Crusted Chicken, you’ll need the following ingredients:
Essential Ingredients
- 4 boneless skinless chicken breast cutlets about 1/2 inch thick, pounded to an even thickness if needed
- 1 cup Italian salad dressing Kraft Zesty Italian works well for a bold marinade
- 1 1/4 cups shredded Italian cheese blend a mix of parmesan, provolone, fontina, and asiago
- 3/4 cup bottled ranch dressing Hidden Valley Original Ranch for drizzling or dipping
- 2 tablespoons unsalted butter melted
- 1/2 cup plain panko breadcrumbs for extra crunch
- 1/2 teaspoon garlic salt for seasoning the crust
- 1/2 teaspoon dried parsley flakes for a fresh, herby note
- 2 tablespoons olive oil for searing the chicken
Optional Ingredients
- Lemon wedges for squeezing over the finished chicken
- Extra grated parmesan for an even sharper crust
- Fresh parsley chopped, for garnish
- Red pepper flakes for a little heat
How to Prepare the Chicken
Here’s how to make it, step by step:
- Marinate the Chicken: Place the cutlets in a large resealable bag, pour in the Italian dressing, seal, and refrigerate for 15 to 30 minutes.
- Preheat and Mix the Crust: Preheat your oven to 400°F (200°C). In a shallow bowl, combine the shredded cheese blend, panko, garlic salt, and dried parsley flakes, then drizzle in the melted butter and toss until crumbly.
- Sear the Chicken: Remove the cutlets from the marinade and pat them dry with paper towels. Heat the olive oil in a large oven-safe skillet over medium-high heat, then sear each cutlet for 2 minutes per side until lightly golden.
- Add the Crust and Bake: Transfer the seared cutlets to a baking sheet, divide the crust mixture evenly among them, and press gently so it sticks. Bake for 12 to 15 minutes, until the crust is golden and the chicken reaches 165°F (74°C) in the center.
Finishing and Serving the Chicken
Once the chicken is out of the oven, it’s time to finish it off.
- Rest the Chicken: Let the chicken rest for 5 minutes so the juices settle.
- Serve with Ranch: Drizzle with the ranch dressing or serve it on the side for dipping.
Variations and Customizations
One of the great things about the Longhorn Parmesan Crusted Chicken is its versatility!
- Spicy Kick: Stir 1/4 teaspoon cayenne pepper into the crust mixture for a warm, gentle heat.
- Gluten-Free Version: Swap the panko for finely crushed gluten-free crackers, and check that your Italian dressing is gluten-free.
- Sandwich Upgrade: Slice the chicken and serve it on a toasted roll with melted provolone and a spoonful of ranch.
- Salad Topper: Slice the chicken over crisp romaine with cherry tomatoes and a light drizzle of ranch.
Serving Suggestions
Pair this chicken with honey mustard roasted potatoes for a hearty, balanced plate that everyone will love.
A crisp glass of sparkling water with lemon or a light, unoaked chardonnay complements the cheesy crust beautifully.
Conclusion
In just a few simple steps, you’ve created a crispy, cheesy chicken dinner that is sure to become a family favorite.
This recipe is ideal for weeknight dinners, and the leftovers also make a great lunch the next day.
Don’t hesitate to get creative with your toppings and sides, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I skip the marinade?
You can, but the chicken will be less flavorful, so a 15-minute soak in the Italian dressing is the minimum we recommend.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well, but add 3 to 5 minutes to the bake time and check for an internal temperature of 175°F (80°C).
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days, then reheat in a 375°F (190°C) oven for 8 to 10 minutes to keep the crust crisp.
Longhorn Parmesan Crusted Chicken
- Total Time: 45 minutes
- Yield: 4 servings
Description
The Longhorn Parmesan Crusted Chicken features tender chicken cutlets marinated in zesty Italian dressing and topped with a golden crust of melted Italian cheese blend, panko, and herbs.
It is perfect for busy weeknights, served with cool ranch dressing, or sliced onto sandwiches and salads for meal prep lunches.
Ingredients
- 4 boneless skinless chicken breast cutlets, about 1/2 inch thick, pounded to an even thickness if needed
- 1 cup Italian salad dressing, Kraft Zesty Italian works well for a bold marinade
- 1 1/4 cups shredded Italian cheese blend, a mix of parmesan, provolone, fontina, and asiago
- 3/4 cup bottled ranch dressing, Hidden Valley Original Ranch for drizzling or dipping
- 2 tablespoons unsalted butter, melted
- 1/2 cup plain panko breadcrumbs, for extra crunch
- 1/2 teaspoon garlic salt, for seasoning the crust
- 1/2 teaspoon dried parsley flakes, for a fresh, herby note
- 2 tablespoons olive oil, for searing the chicken
- lemon wedges, optional, for squeezing over the finished chicken
- extra grated parmesan, optional, for an even sharper crust
- fresh parsley, optional, chopped, for garnish
- red pepper flakes, optional, for a little heat
Instructions
- Marinate the Chicken: Place the cutlets in a large resealable bag, pour in the Italian dressing, seal, and refrigerate for 15 to 30 minutes.
- Preheat and Mix the Crust: Preheat your oven to 400°F (200°C). In a shallow bowl, combine the shredded cheese blend, panko, garlic salt, and dried parsley flakes, then drizzle in the melted butter and toss until crumbly.
- Sear the Chicken: Remove the cutlets from the marinade and pat them dry with paper towels. Heat the olive oil in a large oven-safe skillet over medium-high heat, then sear each cutlet for 2 minutes per side until lightly golden.
- Add the Crust and Bake: Transfer the seared cutlets to a baking sheet, divide the crust mixture evenly among them, and press gently so it sticks. Bake for 12 to 15 minutes, until the crust is golden and the chicken reaches 165°F (74°C) in the center.
- Rest the Chicken: Let the chicken rest for 5 minutes so the juices settle.
- Serve with Ranch: Drizzle with the ranch dressing or serve it on the side for dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
