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. [tasty-recipe id="16298"]

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Longhorn Parmesan Crusted Chicken Recipe for Dinner

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

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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