Longhorn Parmesan Crusted Chicken + More Comfort Food Y'all Gotta Try
This copycat Longhorn Parmesan Crusted Chicken recipe delivers a quick, easy, and delicious comfort meal with a perfect golden crust and gooey provolone topping. Perfectly juicy chicken cooked with pressure cooking and oven baking in just 40 minutes.
Ingredients
Main ingredients
- 0.5 cup Italian dressing to kick the flavor up a notch
- 0.33 cup ranch dressing mixed in for creamy tang
- 4 thin sliced chicken breasts your main protein star
- 2 Tablespoons vegetable oil for that golden sear
- 4 ounces provolone cheese shredded or diced for melty topping
- 0.33 cup freshly grated parmesan cheese in the crumb mix for extra cheese punch
- 0.5 cup panko bread crumbs so you get a light, crispy crust
- 1.5 teaspoons garlic powder to keep it savory and just right
- 3 Tablespoons salted butter, melted to give your crust a golden finish
- Extra parmesan cheese for sprinkling on top before baking
Instructions
Instructions
- Start by preheating your oven to 375°F (190°C). This gets ready while prepping chicken.
- Mix Italian dressing and ranch dressing in a shallow dish. This marinade is your flavor base.
- Dip each chicken breast in dressing mix, making sure it’s coated well. It’s like a quick soak that adds punch.
- In another bowl, stir panko, parmesan cheese, and garlic powder together. This crumb mix is gonna be your crust.
- Press each chicken breast into bread crumb mix, really making sure it sticks good.
- Heat the vegetable oil in a skillet over medium-high heat. When hot, brown chicken 2-3 min each side till golden.
- Transfer browned chicken to a baking dish and top each with provolone and that extra parmesan cheese.
- Bake for 15-20 minutes until chicken’s done through and cheese is bubbly and melted. Serve hot or let that natural release of heat keep it cozy while you get your plates ready.
Notes
Quick release for a crispy crust or natural release for juicier chicken. Watch your sealing ring for a good pressure seal. Leftovers keep well in fridge for 3 days or frozen for up to 2 months. Reheat gently to keep crust crispy.