Saturday, March 17, 2012

Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken

Yield: 4 servings

1/2 cup grated Parmesan cheese, divided
1/4 cup Ranch dressing
1/2 cup Panko bread crumbs
1 1/4 teaspoons garlic powder, divided
1/3 cup shredded Parmesan cheese
2 TBSP melted butter
4 boneless chicken breast, pounded to 1/2 inch thick
2 TBSP canola oil
1 cup shredded Provolone cheese

1. Make the Ranch spread. Mix 1/4 cup grated Parmesan cheese and Ranch dressing.

2. Make Parmesan crumb topping. Mix Panko, 1/4 tsp garlic powder shredded Parmesan, melted butter, and remaining grated Parmesan.

3. Move rack to the center of the oven and turn on your broiler.

4. Sprinkle chicken with salt, pepper and remaining garlic powder. Cook chicken breasts in canola oil until brown on both sides.

5. Move chicken to a casserole or baking pan. Spray with non-stick cooking spray. Place chicken on pan and spread the Ranch spread over the 4 breasts evenly. Then top with crumb topping. Last, add Provolone cheese.

6. Place under broiler just until it starts to brown.


  1. Yummy we had this 2 nights in a row one with chicken Parmesan and the other steak parmesan they where both really good thank you!!:)

  2. This was soooooo good! I'm glad I tried the recipe & will definitely be making this many times in the future. I cooked mine in coconut oil but that was the only change I made. The topping & provolone flavors went together perfectly. Thank you for something new and delicious!