This is one of those dinners I reach for when I want something cozy but still quick enough for a weeknight.
My LongHorn Parmesan Crusted Chicken is tender, cheesy, and has that crunchy topping everyone at my house loves.
I usually make this on nights when we have a full schedule but still want something homemade. The chicken sits in a simple marinade while I tidy the kitchen or help my kids with homework, and then everything comes together pretty fast.
It feels a little special too. The cheese melts, the topping gets crisp, and before you know it, dinner is ready. And yes, the leftovers make a great lunch the next day if you happen to have any.
Why You’ll Love This LongHorn Parmesan Crusted Chicken
- You only need a few simple ingredients you probably already have
- The chicken stays tender and juicy from the quick marinade
- A crunchy topping makes it taste like restaurant chicken without the price
- You cook everything in one skillet, so cleanup is easy
- Feels special enough for company but works on a weeknight
- Leftovers warm up nicely for lunch
What Kind of Chicken Should I Use?
This recipe calls for thin sliced chicken breasts, and those are my favorite here.
They cook fast and stay tender.
If you only have thick chicken breasts, you can slice them in half or gently pound them thinner so they cook evenly.
A few notes:
- Boneless is easiest
- Fresh or frozen both work (just thaw first)
- You do not need skin for this recipe
- Try not to cut the pieces too large, so they cook through without drying out
Options for Substitutes
Here are a few simple swaps if you need them:
- Italian dressing → any zesty vinaigrette
- Ranch dressing → light ranch works too
- Provolone → mozzarella or Monterey Jack
- Panko crumbs → regular breadcrumbs
- Butter → olive oil if needed
Watch Out for These Mistakes While Cooking
Just a few gentle tips:
- Do not skip marinating the chicken
- Let the extra marinade drip off before cooking
- Stay near the broiler to prevent burning
- Do not crowd the skillet
- Check that the chicken reaches 165°F inside
What to Serve With LongHorn Parmesan Crusted Chicken
A few simple sides go nicely:
- Steamed vegetables
- A green salad
- Rice or buttered noodles
- Roasted potatoes
- Garlic bread
Storage Instructions
To store:
Let the chicken cool, then place it in a sealed container and refrigerate for 3 to 4 days.
To freeze:
- Freeze cooked chicken in an airtight container for up to 2 months.
- Avoid freezing raw marinated chicken with cheese on it.
To reheat:
- Warm in the microwave on medium heat until heated through.
- For a crisp top, broil for a minute or two.
- The oven works too at 350°F for about 10 minutes.
Ingredients
Method
- In a large bowl, whisk together the Italian dressing and ranch dressing to make the marinade.
- Add the thin sliced chicken breasts and coat them well. Cover and refrigerate for 30 minutes or longer.
- When it is time to cook, make the sauce by mixing the provolone, parmesan, and ranch dressing. Microwave in 30-second steps, stirring between each one, until mostly melted. Set aside.
- Stir together the panko breadcrumbs, parmesan, garlic powder, and melted butter for the topping. Set aside.
- Move your oven rack to the middle and turn the broiler to low.
- Heat a large oven-safe skillet over medium heat and add the vegetable oil.
- Let the extra marinade drip off the chicken, then place the pieces in the skillet without crowding.
- Cook under the broiler for about 5 minutes on each side, watching closely so it does not burn.
- Spoon the melted cheese sauce evenly over each chicken breast.
- Sprinkle the breadcrumb topping on top.
- Broil for another 5 to 10 minutes, until golden and the chicken reaches 165°F.
- Serve warm.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
