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Close-up handheld photo of pan-seared chicken with thick melting creamy parmesan sauce. (Longhorn Parmesan Crusted Chicken)

Longhorn Parmesan Crusted Chicken: The Ultimate Copycat Recipe

Master the Longhorn Parmesan Crusted Chicken at home. This recipe features juicy pan-seared chicken topped with a creamy ranch sauce and a crunchy, golden-brown garlic parmesan crust for the perfect restaurant-quality dinner experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 4 breasts Chicken Breasts Boneless, skinless (approx. 680g)
  • 2 tbsp Olive Oil 30ml
  • 1 tsp Kosher Salt 6g
  • 0.5 tsp Black Pepper 1g
  • 0.5 cup Ranch Dressing 120ml
  • 0.25 cup Grated Parmesan Cheese 25g
  • 0.5 cup Panko Breadcrumbs 60g
  • 0.5 cup Grated Parmesan Cheese 50g
  • 1 tbsp Minced Garlic 15g
  • 1 tbsp Dried Parsley Flakes 1g
  • 2 tbsp Melted Butter 28g

Equipment

  • 1 Large Oven-Safe Skillet Cast iron recommended
  • 1 Meat Mallet For pounding chicken

Method
 

Preparation
  1. Place chicken breasts between plastic wrap and pound to 1/2-inch thickness for even cooking.
  2. Season both sides of the chicken with kosher salt and black pepper.
Cooking
  1. Heat oil in an oven-safe skillet. Sear chicken for 5-6 minutes per side until golden and charred at the edges.
  2. Whisk ranch dressing and 1/4 cup parmesan until creamy.
  3. Mix panko, remaining parmesan, garlic, parsley, and melted butter until well combined.
  4. Spread sauce over chicken, top with panko mixture, and broil for 2-3 minutes until golden brown.

Notes

Use fresh parmesan for the best melt.
Watch the broiler closely to avoid burning the garlic.