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Golden parmesan-crusted chicken breasts cooked in a cast iron skillet with creamy garlic sauce and fresh parsley garnish

Copycat LongHorn Parmesan Crusted Chicken

Golden-seared chicken finished with a bubbling ranch-cheese crust that feels indulgent and comforting.
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Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Copycat
Calories: 890
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1¼ cup ranch dressing divided, use a full-flavored variety
  • 3 tablespoons olive oil divided, extra virgin preferred
  • 2 tablespoons Worcestershire sauce adds savory depth
  • 3 garlic cloves minced finely
  • 2½ teaspoons lemon juice freshly squeezed for brightness
  • 1¼ teaspoons Italian seasoning dried herb blend
  • ¾ teaspoon salt fine sea salt recommended
  • ½ teaspoon black pepper freshly cracked
  • 6 boneless skinless chicken breasts about 6 ounces each, evenly sized
  • ¾ cup grated Parmesan cheese finely grated for smooth melting
  • ¾ cup grated provolone cheese mild and creamy
  • ¾ cup shredded mozzarella cheese low-moisture works best
  • ½ cup panko breadcrumbs light and airy texture
  • 3 tablespoons salted butter melted, still warm
  • 3 tablespoons fresh parsley finely chopped for garnish

Equipment

  • 1 Shallow baking dish Used for marinating the chicken evenly
  • 1 Plastic wrap For covering the dish while marinating in the refrigerator
  • 1 Large oven-safe skillet Must be broiler-safe and large enough to hold chicken in one layer
  • 1 Small saucepan Used to gently melt and combine the cheese sauce
  • 1 Medium mixing bowl For tossing the breadcrumb topping
  • 1 Whisk Helps fully emulsify the marinade ingredients
  • 1 Spoon or heat-safe spatula For stirring cheese and topping the chicken

Method
 

  1. Combine ranch dressing, olive oil, Worcestershire sauce, garlic, lemon juice, Italian seasoning, salt, and pepper in a shallow dish and whisk until smooth.
  2. Make marinade
  3. Nestle the chicken breasts into the marinade, turning to coat and arranging them flat in the dish.
  4. Coat chicken
  5. Cover the dish tightly and refrigerate to allow flavors to soak in for one hour.
  6. Marinate
  7. Heat olive oil in a large oven-safe skillet over medium-high until shimmering.
  8. Heat skillet
  9. Lift chicken from the marinade, letting excess drip away, and place directly into the hot skillet, discarding remaining marinade.
  10. Add chicken
  11. Sear the chicken until deeply golden on both sides and nearly cooked through, then remove from heat while keeping chicken in the pan.
  12. Sear chicken
  13. Set the oven to low broil and allow it to fully preheat.
  14. Preheat broiler
  15. Stir ranch dressing, Parmesan, provolone, mozzarella, and garlic together in a small saucepan.
  16. Combine cheese
  17. Gently heat the cheese mixture over low, stirring often, until melted and cohesive.
  18. Melt cheese
  19. In a separate bowl, mix panko breadcrumbs with melted butter until evenly coated.
  20. Prepare crumbs
  21. Spoon a generous layer of the cheese sauce over each chicken breast.
  22. Place the skillet under the broiler and cook until the cheese begins to lightly brown.
  23. Remove from the oven and sprinkle the buttery panko evenly over the chicken.
  24. Return to the broiler and toast until the breadcrumb topping turns golden, watching closely.
  25. Finish with fresh parsley and serve immediately with any extra cheese sauce on the side.

Nutrition

Serving: 320gCalories: 890kcalCarbohydrates: 12gProtein: 74gFat: 60gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 0.4gCholesterol: 255mgSodium: 1200mgPotassium: 780mgFiber: 0.5gSugar: 4gVitamin A: 14IUVitamin C: 6mgCalcium: 35mgIron: 12mg

Notes

This dish captures that nostalgic steakhouse comfort with melty cheese and savory ranch notes. Perfect for nights when you want something hearty, cozy, and just a little indulgent.

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