If you’re in search of a recipe that is packed with flavors and can be prepared quickly, then Longhorn Garlic Parmesan Crusted Chicken is the one for you. This dish is made with juicy, tender chicken breasts that are marinated in a zesty ranch dressing, vinegar, lemon juice, minced garlic, and pepper. It is then topped with a crispy, buttery, and cheesy crust, making it a delicious and satisfying meal.
Whenever I’m in the mood for something special for dinner, I turn to this recipe. My husband loves it so much that he requests it almost every week! The combination of the tangy marinade and the crunchy crust is just irresistible. I still remember the first time I made this dish; my family couldn’t get enough of it. It has become a staple in our household, and I’m sure it will be in yours too.
Why This Longhorn Garlic Parmesan Crusted Chicken is a Must-Try
- The marinade is made with simple yet flavorful ingredients that enhance the natural taste of the chicken.
- The crispy and cheesy crust adds an excellent texture and flavor to the dish.
- This recipe can be prepared in just a few steps, making it a quick and easy weeknight meal.
- The ingredients used in this recipe are easily accessible and affordable.
- This dish can be served with a variety of sides, making it a versatile meal that can be customized to your liking.
Ingredients:
- 4 boneless skinless chicken breasts (680 g/1.5 lb.), pounded to ¾ inch thickness
- 1 cup (100 g) shredded provolone cheese
Marinade:
- ½ cup (120 ml) olive oil
- ½ cup (120 ml) prepared ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp (5 ml) vinegar
- 1 tsp (5 ml) lemon juice
- 1 Tbsp minced garlic
- 1/2 tsp pepper
Ranch Spread:
- ¼ cup (25 g) grated Parmesan cheese
- ¼ cup (60 ml) ranch dressing
Parmesan Crumb Topping:
- ½ cup (50 g) panko bread crumbs
- 1 tsp garlic salt
- ⅓ cup (30 g) shredded Parmesan cheese
- 2 Tbsp (28 g) melted butter
Directions:
- Start by pounding the chicken breasts to ¾ inch thickness using a meat mallet or rolling pin.
- In a bowl, mix together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper to create the marinade.
- Pour the marinade over the chicken, cover, and refrigerate for 2-3 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any excess marinade.
- Grill the chicken for 12-15 minutes or until fully cooked, flipping once halfway through.
- While the chicken is grilling, prepare the ranch spread and Parmesan crumb topping.
- For the ranch spread, mix grated Parmesan and ranch dressing in a bowl and set aside.
- For the Parmesan crumb topping, mix together the panko bread crumbs, garlic salt, shredded Parmesan, and melted butter in a separate bowl. The mixture should be evenly moistened.
- Preheat the broiler.
- Transfer the cooked chicken to an oven-safe casserole dish.
- Spread 2 tablespoons of ranch spread on top of each chicken breast, followed by the shredded provolone and Parmesan crumb topping.
- Place the casserole dish under the broiler and cook until the cheese has melted and the crumb topping begins to turn light brown.
- Serve immediately.
Conclusion:
Longhorn Garlic Parmesan Crusted Chicken is a delicious and flavorful dish that is sure to impress your family and friends. The chicken is marinated in a flavorful mixture of olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper, giving it a juicy and tender texture with a hint of tanginess. The crust is made of a crunchy and cheesy Parmesan crumb topping, which is complemented by a creamy ranch spread. This dish is perfect for a special occasion or a weeknight dinner, and it’s easy to customize by adding your favorite vegetables or sides. Try it out and taste the delicious flavors of this amazing recipe!
LONGHORN GARLIC PARMESAN CRUSTED CHICKEN
Ingredients
- 4 boneless skinless chicken breasts 680 g/1.5 lb., pounded to ¾ inch thickness
- 1 cup 100 g shredded provolone cheese
Marinade:
- ½ cup 120 ml olive oil
- ½ cup 120 ml prepared ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp 5 ml vinegar
- 1 tsp 5 ml lemon juice
- 1 Tbsp minced garlic
- 1/2 tsp pepper
Ranch Spread:
- ¼ cup 25 g grated Parmesan cheese
- ¼ cup 60 ml ranch dressing
Parmesan Crumb Topping:
- ½ cup 50 g panko bread crumbs
- 1 tsp garlic salt
- ⅓ cup 30 g shredded Parmesan cheese
- 2 Tbsp 28 g melted butter
Instructions
- Start by pounding the chicken breasts to ¾ inch thickness using a meat mallet or rolling pin.
- In a bowl, mix together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper to create the marinade.
- Pour the marinade over the chicken, cover, and refrigerate for 2-3 hours or overnight.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any excess marinade.
- Grill the chicken for 12-15 minutes or until fully cooked, flipping once halfway through.
- While the chicken is grilling, prepare the ranch spread and Parmesan crumb topping.
- For the ranch spread, mix grated Parmesan and ranch dressing in a bowl and set aside.
- For the Parmesan crumb topping, mix together the panko bread crumbs, garlic salt, shredded Parmesan, and melted butter in a separate bowl. The mixture should be evenly moistened.
- Preheat the broiler.
- Transfer the cooked chicken to an oven-safe casserole dish.
- Spread 2 tablespoons of ranch spread on top of each chicken breast, followed by the shredded provolone and Parmesan crumb topping.
- Place the casserole dish under the broiler and cook until the cheese has melted and the crumb topping begins to turn light brown.
- Serve immediately.