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Longhorn parmesan crusted chicken with golden bubbly cheese crust on a white plate

Longhorn Parmesan Crusted Chicken (Copycat)

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 boneless skinless chicken breasts about 6 oz each
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
For the ranch spread
  • ⅓ cup mayonnaise
  • 3 tbsp ranch dressing
  • 1 tsp garlic minced
For the parmesan crust
  • ½ cup shredded provolone cheese
  • ½ cup shredded parmesan cheese
  • ½ cup garlic croutons crushed
  • 2 tbsp butter melted
  • 1 tbsp shredded parmesan for topping

Method
 

  1. Pound each breast to an even 1/2-inch thickness. Rub with olive oil, salt, pepper, and garlic powder.
  2. Cook 4-5 minutes per side over medium-high heat until the internal temperature reaches 165F (74C). Transfer to a baking sheet.
  3. Stir mayonnaise, ranch, and minced garlic together. Spread over the top of each cooked breast.
  4. Top each breast with provolone and 1/2 cup parmesan.
  5. Mix crushed croutons, melted butter, and the topping parmesan. Press over the cheese layer.
  6. Broil 2-4 minutes until the crust is golden and bubbling. Watch closely so it browns, not burns.
  7. Rest 3 minutes before serving.

Notes

This is an independent copycat version, not the restaurant proprietary recipe. Nutrition values are estimates and vary by brand and portion.