How to make LONGHORN STEAKHOUSE’S | Parmesan Crusted Chicken

This delicious recipe for Longhorn Steakhouse’s Parmesan Crusted Chicken comes straight from the Longhorn website and is the real deal! Juicy chicken breast topped with a Ranch dressing and Parmesan spread, Provolone Cheese and a toasty Parmesan crumb topping. Yes, please! What a way to kick off the weekend and right in your own kitchen! As always, thanks for watching and I love y’all!
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hello friends and welcome to my channel restaurant recipe recreations a channel dedicated to teaching you how to create your favorite signature dishes from the most popular restaurants and in this video i’m going to teach you how to recreate the parmesan crusted chicken from longhorn steakhouse and aside from this recipe being extremely popular on the internet it is also one of my viewer requests so this video goes out to my viewer lejoy thank you so much for commenting and requesting this video la joy i hope you enjoy it what you’ll need for this recipe are four five ounce boneless and skinless chicken breasts melted butter garlic salt parmesan cheese panko bread crumb provolone cheese and a bottle of your favorite ranch dressing so let’s go ahead and get started with the parmesan crusted chicken from the longhorn steak house but before we do i would like to ask that if you’re enjoying this channel if you find this channel fun informative but most importantly if i’m bringing you value for your time by teaching you how to recreate your restaurant favorites then go ahead and hit that subscribe button for me if you haven’t already and if you have thank you very much and if you like this video feel free to give it a thumbs up as well all right so let’s go ahead and get into this the first thing that i’m going to do for this dish is i’m going to marinate the chicken so i have something that i would like to mention quickly about the marinade in this chicken although i’m sure most of my viewers that know me regularly think yeah right there’s there’s nothing quick about her explanations um but whatever it’s my channel and that’s what fast forward is for so when i present a restaurant recipe on this channel i do a lot of research because i want it to be the truest version of the restaurant recipe as i can possibly find and when i was researching this particular recipe i actually over several days was able to dig way down deep into the longhorn steak house’s website and i found this written recipe on their website so what i’m showing you today is actually the recipe from their website identical except for the fact that they don’t mention in the recipe or the preparation anything about marinating the chicken breast first according to the longhorn steakhouse’s website they just start with chicken and then season it with salt and pepper now this marinade will basically be all the same ingredients that are in the actual finished dish however i just think that the marinated chicken is going to give you a more flavorful and moister chicken when the whole dish is put together and prepared so it’s up to you if you want to just season your chicken breast with salt and pepper like they tell you to do in the longhorn steakhouse recipe go ahead and try that but if you want to marinate your chicken first which i recommend go ahead and use this recipe and let me know how you like it so i’m going to start with a half of a cup of the ranch dressing the buttermilk ranch that we’re using for this recipe the juice of a half of a lemon two tablespoons of worcestershire sauce a third of a cup of extra virgin olive oil one teaspoon of garlic salt and cracked black pepper mix all of these ingredients around of course and then take four five ounce chicken breasts boneless and skinless and just drop them in the marinade now that your chicken is in its marinade put this in the refrigerator for one to two hours and let’s dive into making the ranch spread and the parmesan crumb topping the ranch spread couldn’t be any easier it’s only two things it’s a fourth of a cup of grated parmesan cheese and a fourth of a cup of your favorite buttermilk ranch obviously i chose to use hidden valley ranch because it’s the most popular and i do enjoy its flavor mix these two ingredients and then just set it off to the side in the refrigerator and now for the parmesan crumb topping you want a half of a cup of panko bread crumb which are japanese bread crumbs one teaspoon of garlic salt 1 3 of a cup of shredded parmesan and 2 tablespoons of melted butter unsalted and now combine this mixture until the bread crumb is evenly moistened now that your chicken has marinated for at least an hour preferably two go ahead and pull it from the refrigerator get yourself a very large saute pan like this one i love this pan you can find a link to it in the description bar below i use it for just about everything and put your pan on about a medium-high heat once your saute pan has come up to temperature go ahead and add two to three tablespoons of extra virgin olive oil depending of course on the size of your pan let the oil come up to temp and make sure that it’s spread evenly around your saute pan take your chicken knock off a little bit of the excess marinade there and then lay it of course into your saute pan you can work the chicken breast two or three at a time depending on the size of your pan i’m going to just do two because i don’t want to overcrowd my pan you’ll want to cook each piece of your chicken for about four to five minutes on each side until the chicken is cooked all the way through to an internal temperature of 165 degrees once your chicken breast is a nice brown color on the one side go ahead and flip it over and just repeat the process on the other side once your chicken is brown on both sides and thoroughly cooked all the way through go ahead and put the chicken into a large casserole dish and then repeat the process with all of your remaining chicken breasts now to finish this dish you want to start by preheating your broiler in your oven and set the rack into the center of the oven now take your parmesan ranch spread and top each one of the chicken breasts cover each piece of chicken with one slice of provolone cheese and then carefully top the provolone cheese with your crumb and parmesan topping and now place the casserole dish under the broiler until the cheese melts and the crumb topping becomes a nice golden brown okay friends so mine was under the broiler for about three to four minutes and it’s perfect but you just want to make sure that when you put the chicken and the parmesan underneath the broiler crack your oven door and just keep peeking on it because of course you don’t want to burn the delicious crumb topping on the top and the only thing left to do at the very very end is just to sprinkle it with some fresh minced curly parsley i like to use curly parsley sometimes italian parsley is good for some things curly is good for others so just sprinkle the top with your fresh chopped parsley and then fresh chopped fresh chopped parsley fr oh i did it okay fresh fresh chopped popped parsley you get the point mm-hmm yeah oh yeah there’s a reason why there are over 500 longhorn steakhouses they know what they’re doing thanks for watching my video friends thank you lejoy for your recommendation and your request and if you have a request for a restaurant or a recipe that you would like me to feature go ahead and drop it in the comments section below i promise i’ll take a look at it and until i see you all again everybody make it an awesome awesome day cheers i love y’all