Longhorn Parmesan Crusted Chicken

close up shot of a plate of parmesan crusted chicken served with mashed potatoes and the broccoli

LongHorn parmesan crusted chicken is a tasty dish with a great combination of flavors from the delicious parmesan crust, making it the perfect easy dinner idea.

Prep Time10

Cook Time16

Chill Time2

Total Time2 26

Course: Main Course

Cuisine: American, Italian

Keyword: Longhorn Parmesan Crusted Chicken Recipe

Servings:

Calories: 896kcal

Ingredients

4 boneless skinless chicken breasts cutlets, approximately ½-inch thickness
1 cup Italian salad dressing, Kraft Zesty Italian dressing
1¼ cups shredded Italian cheese blend (parmesan, provolone, fontina & asiago)
¾ cup bottled ranch dressing, Hidden Valley Original Ranch brand
2 tablespoons unsalted butter, melted
½ cup plain panko breadcrumbs
½ teaspoon garlic salt
½ teaspoon dried parsley flakes
2 tablespoons olive oil

Instructions

Place your chicken breast cutlets and Italian salad dressing into a large zip-top bag or a lidded container, and allow your chicken to marinate in the Italian dressing for a minimum of 2 hours or up to overnight in the refrigerator.
Preheat the oven to 475°F and remove the marinating chicken breast cutlets from the refrigerator and allow them to come to room temperature.
In a small bowl, you will combine the shredded Italian four-cheese blend and the bottled ranch dressing. Set aside.
In a separate small bowl, stir together the melted unsalted butter, panko breadcrumbs, garlic salt, and dried parsley flakes. Set aside.
In a large (10 to 12 inch) heavy-duty, oven-safe skillet on medium-high heat, add the olive oil.
Once the oil is hot in the skillet, add the chicken breast cutlets. Be sure to allow as much of the excess Italian dressing to drip off before adding the chicken to the hot skillet.
Cook and brown the chicken for 4 to 5 minutes per side. If your chicken cutlets are slightly thicker than ½ inch, that is ok, as your chicken will continue to cook in the oven. You want to make sure the internal temperature of the chicken reaches 165°F.
Turn off the heat to the skillet and evenly add the shredded cheese mixture to the tops of each chicken breast. I like to divide the cheese mixture into four equal portions in the bowl before adding it to my chicken to make sure that I have even proportions.
Top each of the cheese-topped chicken cutlets with 2 tablespoons of the reserved breadcrumb mixture.
Transfer the skillet to the preheated oven, and bake for 8 to 10 minutes or until the cheese is melted and the breadcrumbs are a lightly golden brown and crispy.
Remove the skillet from the oven and allow the chicken to rest for 3 to 5 minutes before plating and serving.

Notes

If your chicken breast cutlets are overly large and thick, cut them in half, lengthwise, to give you two ½ inch thick boneless skinless chicken breast cutlets. You may also need to use a rolling pin or meat mallet to pound them out into a uniform thickness.
If you do not have a heavy-duty, oven-safe, large skillet, you can brown your chicken breast cutlets on the stovetop and then transfer them to an aluminum foil-lined rimmed baking sheet to finish cooking. You will just want to wait until after you have placed your browned chicken cutlets onto the prepared baking sheet before adding the cheese blend and bread crumb topping.
If your cheese is melting too much in the oven, but your breadcrumbs are not as golden brown as you prefer, you can turn your oven temperature to broil for 1 to 2 minutes to brown your breadcrumbs if needed. You will want to keep a close eye on your breadcrumbs, as they can burn quickly.

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