Longhorn Parmesan Crusted Chicken
Chicken breasts marinated in Italian dressing, seared, topped with a ranch-parmesan-provolone layer, then finished under the broiler with a buttery panko-parmesan crust.
Servings: 4 servings
Ingredients
Ingredients
- 4 boneless skinless chicken breasts
- 1 cupItalian salad dressing
- 2 tablespoonsolive oil
- 1/2 cupparmesan cheesedivided
- 1/2 cupranch dressing
- 4 slices provolone cheese
- 1/4 cupsalted buttermelted
- 1/2 cuppanko breadcrumbs
- 1 teaspoongarlic powder
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
- optional parsley for garnish
Instructions
Instructions
- Place the 4 boneless, skinless chicken breasts between two sheets of plastic wrap or in a large resealable bag and pound to an even 1/2 inch thickness.
- Put the pounded chicken in a bowl or gallon freezer bag and pour 1 cup Italian salad dressing over it. Cover (or seal the bag) and marinate in the refrigerator for at least 30 minutes or up to overnight.
- When ready to cook, heat 2 tablespoons olive oil in an ovenproof cast-iron skillet over medium-high heat.
- Using tongs, remove each chicken breast from the marinade and let excess dressing drip back into the bowl/bag—do not pour the marinade into the skillet. Add the chicken to the hot skillet and sear about 5 minutes per side, until golden brown (the goal is a good sear; the chicken will finish cooking under the broiler).
- While the chicken is in the skillet, stir together 1/4 cup of the parmesan cheese and all of the 1/2 cup ranch dressing. Spoon this mixture evenly over the seared chicken breasts, smoothing it out. Place 1 slice provolone cheese on top of each chicken breast.
- Place the skillet under the oven broiler on low and broil 3–5 minutes, watching closely, until the provolone is melted and the tops begin to set.
- While the chicken is broiling, combine 1/4 cup salted butter, melted, with 1/2 cup panko breadcrumbs, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1/4 cup parmesan cheese; mix until evenly combined.
- Carefully remove the hot skillet from the oven and evenly crumble the breadcrumb mixture over each chicken breast. Return the skillet to the broiler and broil until the breadcrumb topping is golden brown, watching constantly to prevent burning.
- Remove the skillet from the oven, garnish with optional parsley if desired, and serve.
Equipment
- ▢Cast Iron Skillet
Notes
Notes
If you do not have a cast iron skillet, you can cook and sear these in a large non-stick pan, then transfer the chicken to a baking sheet and assemble and broil your chicken that way. Take care not to place the non-stick pan in the oven, it can’t take the heat of the broiler.
Storage:
The leftover chicken can be frozen for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
Reheating:
Leftovers reheat really well in the microwave, but you can also reheat in the oven at 350 degrees for 10 to 15 minutes, or until heated through. If you’re cooking it after being frozen, allow it to thaw before heating.
If you do not have a cast iron skillet, you can cook and sear these in a large non-stick pan, then transfer the chicken to a baking sheet and assemble and broil your chicken that way. Take care not to place the non-stick pan in the oven, it can’t take the heat of the broiler.
Storage:
The leftover chicken can be frozen for up to 3 days in the fridge or 3 months in the freezer in an airtight container.
Reheating:
Leftovers reheat really well in the microwave, but you can also reheat in the oven at 350 degrees for 10 to 15 minutes, or until heated through. If you’re cooking it after being frozen, allow it to thaw before heating.