Copycat Longhorn Parmesan Crusted Chicken
This copycat Longhorn Parmesan Crusted Chicken brings the restaurant's beloved dish right to your kitchen! Delicious and satisfying, this easy recipe rivals the original with juicy chicken breasts topped with seasoned butter, lots of cheese and a Parmesan-Panko topping. Get ready to savor the crispy, flavorful crust and juicy chicken that has made this dish a fan favorite!
Servings 4 servings
Calories 328kcal
Ingredients
- 2 boneless skinless chicken breasts cut in half lengthwise
- ¾ cup grated Parmesan cheese divided
- ½ cup shredded provolone cheese
- 6 tablespoons unsalted butter melted and divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ½ cup Panko breadcrumbs
Instructions
- Preheat a grill pan over medium-high heat.
- In a small mixing bowl, mix together 4 tablespoons of the melted butter, garlic powder, onion powder, salt, and pepper. Brush each chicken breast with the melted butter mixture.6 tablespoons unsalted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper, 2 boneless skinless chicken breasts
- Place the chicken breasts on the preheated grill pan and cook for 3-4 minutes, then flip the chicken.
- In a medium mixing bowl, mix together ½ cup of the Parmesan cheese and provolone cheese, and set it aside.¾ cup grated Parmesan cheese, ½ cup shredded provolone cheese
- Top the chicken with the cheese mixture, and cook for another 3-4 minutes until the internal temperature reaches 165°F.
- Remove the chicken from the grill pan and place it on a baking sheet lined with foil.
- Preheat your oven's broiler on high.
- In a separate medium mixing bowl, mix the panko breadcrumbs with the remaining Parmesan cheese (¼ cup) and remaining 2 tablespoons melted butter. Sprinkle the buttered panko breadcrumbs evenly over the top of each chicken breast.¾ cup grated Parmesan cheese, ½ cup Panko breadcrumbs, 6 tablespoons unsalted butter
- Place the baking sheet under the broiler for 1-2 minutes or until the breadcrumbs are golden and crispy. Watch carefully to prevent burning.
- Remove the chicken from the broiler and let it rest for 5 minutes before serving.
Notes
Storage Information
Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the leftovers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. A microwave can also work in a pinch but just be warned that it will make the parmesan crust soggy.
Can I use boneless, skinless chicken thighs instead of breasts? Yes, you can use boneless, skinless chicken thighs. Just adjust the cooking time accordingly.
What if I don't have a grill pan? No grill pan? No problem. A regular skillet will work for this recipe, you just won't get the grill marks.
Can I use boneless, skinless chicken thighs instead of breasts? Yes, you can use boneless, skinless chicken thighs. Just adjust the cooking time accordingly.
What if I don't have a grill pan? No grill pan? No problem. A regular skillet will work for this recipe, you just won't get the grill marks.
Nutrition
Calories: 328kcal | Carbohydrates: 9g | Protein: 19g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 742mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg
