Longhorn Garlic Parmesan Crusted Chicken
A tasty grilled chicken topped with a garlic-Parmesan crumb and melted cheese, bringing bold flavors in every bite.
Ingredients
For the marinade
- 4 pieces boneless skinless chicken breasts, pounded to 3/4 inch thickness Choose equal-sized breasts for even cooking.
- 0.5 cup olive oil
- 0.5 cup bottled ranch dressing For marinade.
- 3 Tbsp Worcestershire sauce
- 1 tsp vinegar Any type of vinegar will work.
- 1 tsp lemon juice Freshly squeezed preferred.
- 1 Tbsp minced garlic
- 0.5 tsp pepper Freshly cracked for best flavor.
For the topping
- 0.25 cup grated Parmesan For mixing with ranch.
- 0.25 cup bottled ranch dressing (for spread) Extra for spreading on chicken.
- 0.5 cup panko bread crumbs
- 1 tsp garlic salt
- 0.33 cup shredded Parmesan For the crumb topping.
- 2 Tbsp melted butter
- 1 cup shredded provolone For melting on top.
Instructions
Preparation
- Combine ingredients for marinade and pour over chicken. Let marinate in the refrigerator for 2-3 hours or overnight.
- While marinating, prepare the other ingredients.
Grilling
- Grill the marinated chicken breasts for 12-15 minutes, until fully cooked.
- While the chicken is grilling, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.
- Mix bread crumbs, garlic salt, shredded Parmesan, and melted butter. Ensure the crumbs are evenly moistened.
Broiling
- Preheat the broiler and position the rack in the center of the oven.
- Transfer the grilled chicken to an oven-safe casserole dish.
- Spread 2 tablespoons of the ranch spread on each chicken breast, then top with shredded provolone and the Parmesan crumb topping.
- Place under the broiler until the cheese melts and the crumb topping turns light brown.
Serving
- Serve immediately, hot from the oven for the best texture.
Notes
Pound chicken evenly so it cooks through at the same time. Dry chicken lightly before grilling for better marinade adherence. Watch closely while broiling to avoid burning.