Longhorn Parmesan Crusted Chicken
Juicy ranch-marinated chicken with a creamy Parmesan topping and a crispy, buttery crust.
Servings: 4 servings
Equipment
- 1 14-inch skillet preferably oven-safe
- 1 Baking Sheet if skillet is not oven-safe
Ingredients
- 4 boneless, skinless chicken breasts about 1 ½-2 pounds
- ⅓ cup ranch dressing store-bought or homemade
- ⅓ cup Italian dressing store-bought or homemade
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
Ranch Sauce
- ⅓ cup ranch dressing store-bought or homemade
- ⅓ cup diced provolone cheese
- ⅓ cup shredded parmesan cheese
Bread Crumb Topping
- ½ cup Italian bread crumbs
- ¼ cup grated parmesan
- 3 tablespoons melted salted butter
- ¼ teaspoon salt
Instructions
- Pound 4 boneless, skinless chicken breasts with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
- Combine ⅓ cup ranch dressing, ⅓ cup Italian dressing, and 2 tablespoons Worcestershire sauce together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours.
- Once finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.
- Heat 2 tablespoons olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit.
- Meanwhile, prepare the ranch sauce by combining ⅓ cup ranch dressing, ⅓ cup diced provolone cheese, and ⅓ cup shredded parmesan cheese in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
- Combine ½ cup Italian bread crumbs, ¼ cup grated parmesan, 3 tablespoons melted salted butter, and ¼ teaspoon salt together in a separate bowl.
- Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.
- Place the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately.
Notes
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Reheat: Reheat in the microwave in 30-second bursts or in a 350°F oven for about 15 minutes. Broil for 1–2 minutes after heating to crisp the topping.
- Freezer: Freeze the chicken in the marinade or fully cooked before adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.
- Make Ahead: Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.
Nutrition
Calories: 647kcal | Carbohydrates: 18g | Protein: 34g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 1533mg | Potassium: 600mg | Fiber: 1g | Sugar: 6g | Vitamin A: 570IU | Vitamin C: 3mg | Calcium: 296mg | Iron: 2mg
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