\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nMy copycat Longhorn parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant<\/strong> straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust<\/strong>.<\/p>\n<\/figure>\n\nWhy This is a Dinner That Wows<\/h2>\n\nRestaurant vibes:<\/strong> With my recipe, you\u2019ll get all of the rich, cheesy LongHorn Steakhouse flavor you love, minus the wait!<\/li>\nSo much flavor in every bite:<\/strong> You\u2019ll love the way the ranch-marinated chicken, melty cheese, and that buttery, crispy topping all work together!<\/li>\nFeels fancy, but it\u2019s actually easy: <\/strong>Simple ingredients, easy steps, and you\u2019ll get a dinner that looks like it came from a restaurant!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nLonghorn Parmesan Crusted Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong>\u00a0You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about \u00bd\u2013\u00be inch thick for even cooking.<\/li>\nParmesan Cheese:<\/strong>\u00a0Freshly grated Parmesan melts better than pre-shredded cheese. <\/li>\nProvolone<\/strong>: Provolone slices are fine to use. Just dice them up.<\/li>\nBreadcrumbs:<\/strong> Plain or Panko breadcrumbs work fine. Just add \u00bd teaspoon garlic powder and \u00bd teaspoon Italian seasoning<\/a> to boost the flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Parmesan Crusted Chicken<\/h2>\nThis comes together fast, even on a busy night. Most of the \u201cwork\u201d is just layering everything and letting the chicken cook. Serve it with mashed potatoes<\/a>, rice<\/a>, or pasta<\/a>, with a side of roasted asparagus<\/a> for a complete meal.<\/p>\n\nPrep:<\/strong> Pound\u00a0the chicken\u00a0with a meat mallet<\/a> until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/li>\nMarinate:<\/strong> Mix the ranch, Italian dressing<\/a>, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.<\/li>\nSear:<\/strong> Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat\u00a0the olive oil\u00a0in a large 14-inch skillet<\/a> over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165\u00baF.<\/li>\nSauce:<\/strong> Combine ranch dressing<\/a>, provolone, and Parmesan\u00a0in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.<\/li>\nTopping:<\/strong> Combine\u00a0the breadcrumbs<\/a>, grated parmesan, melted butter, and salt\u00a0together in a separate bowl.<\/li>\nAdd the Sauce:<\/strong> Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.<\/li>\nTop:<\/strong> Sprinkle the breadcrumb mixture equally over all the chicken breasts.<\/li>\nBroil:<\/strong> Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDifferent Cooking Methods:<\/strong> Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 boneless, skinless chicken breasts<\/span> with a meat mallet until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/span><\/p>\n<\/li>\n\nCombine \u2153 cup ranch dressing<\/span>, \u2153 cup Italian dressing<\/span>, and 2 tablespoons Worcestershire sauce<\/span> together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours. <\/span><\/p>\n<\/li>\n\nOnce finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
My copycat Longhorn parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant<\/strong> straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust<\/strong>.<\/p>\n<\/figure>\n\nWhy This is a Dinner That Wows<\/h2>\n\nRestaurant vibes:<\/strong> With my recipe, you\u2019ll get all of the rich, cheesy LongHorn Steakhouse flavor you love, minus the wait!<\/li>\nSo much flavor in every bite:<\/strong> You\u2019ll love the way the ranch-marinated chicken, melty cheese, and that buttery, crispy topping all work together!<\/li>\nFeels fancy, but it\u2019s actually easy: <\/strong>Simple ingredients, easy steps, and you\u2019ll get a dinner that looks like it came from a restaurant!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nLonghorn Parmesan Crusted Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong>\u00a0You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about \u00bd\u2013\u00be inch thick for even cooking.<\/li>\nParmesan Cheese:<\/strong>\u00a0Freshly grated Parmesan melts better than pre-shredded cheese. <\/li>\nProvolone<\/strong>: Provolone slices are fine to use. Just dice them up.<\/li>\nBreadcrumbs:<\/strong> Plain or Panko breadcrumbs work fine. Just add \u00bd teaspoon garlic powder and \u00bd teaspoon Italian seasoning<\/a> to boost the flavor.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Parmesan Crusted Chicken<\/h2>\nThis comes together fast, even on a busy night. Most of the \u201cwork\u201d is just layering everything and letting the chicken cook. Serve it with mashed potatoes<\/a>, rice<\/a>, or pasta<\/a>, with a side of roasted asparagus<\/a> for a complete meal.<\/p>\n\nPrep:<\/strong> Pound\u00a0the chicken\u00a0with a meat mallet<\/a> until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/li>\nMarinate:<\/strong> Mix the ranch, Italian dressing<\/a>, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.<\/li>\nSear:<\/strong> Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat\u00a0the olive oil\u00a0in a large 14-inch skillet<\/a> over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165\u00baF.<\/li>\nSauce:<\/strong> Combine ranch dressing<\/a>, provolone, and Parmesan\u00a0in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.<\/li>\nTopping:<\/strong> Combine\u00a0the breadcrumbs<\/a>, grated parmesan, melted butter, and salt\u00a0together in a separate bowl.<\/li>\nAdd the Sauce:<\/strong> Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.<\/li>\nTop:<\/strong> Sprinkle the breadcrumb mixture equally over all the chicken breasts.<\/li>\nBroil:<\/strong> Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDifferent Cooking Methods:<\/strong> Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 boneless, skinless chicken breasts<\/span> with a meat mallet until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/span><\/p>\n<\/li>\n\nCombine \u2153 cup ranch dressing<\/span>, \u2153 cup Italian dressing<\/span>, and 2 tablespoons Worcestershire sauce<\/span> together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours. <\/span><\/p>\n<\/li>\n\nOnce finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This comes together fast, even on a busy night. Most of the \u201cwork\u201d is just layering everything and letting the chicken cook. Serve it with mashed potatoes<\/a>, rice<\/a>, or pasta<\/a>, with a side of roasted asparagus<\/a> for a complete meal.<\/p>\n\nPrep:<\/strong> Pound\u00a0the chicken\u00a0with a meat mallet<\/a> until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/li>\nMarinate:<\/strong> Mix the ranch, Italian dressing<\/a>, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.<\/li>\nSear:<\/strong> Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat\u00a0the olive oil\u00a0in a large 14-inch skillet<\/a> over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165\u00baF.<\/li>\nSauce:<\/strong> Combine ranch dressing<\/a>, provolone, and Parmesan\u00a0in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.<\/li>\nTopping:<\/strong> Combine\u00a0the breadcrumbs<\/a>, grated parmesan, melted butter, and salt\u00a0together in a separate bowl.<\/li>\nAdd the Sauce:<\/strong> Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.<\/li>\nTop:<\/strong> Sprinkle the breadcrumb mixture equally over all the chicken breasts.<\/li>\nBroil:<\/strong> Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDifferent Cooking Methods:<\/strong> Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 boneless, skinless chicken breasts<\/span> with a meat mallet until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/span><\/p>\n<\/li>\n\nCombine \u2153 cup ranch dressing<\/span>, \u2153 cup Italian dressing<\/span>, and 2 tablespoons Worcestershire sauce<\/span> together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours. <\/span><\/p>\n<\/li>\n\nOnce finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Different Cooking Methods:<\/strong> Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 boneless, skinless chicken breasts<\/span> with a meat mallet until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/span><\/p>\n<\/li>\n\nCombine \u2153 cup ranch dressing<\/span>, \u2153 cup Italian dressing<\/span>, and 2 tablespoons Worcestershire sauce<\/span> together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours. <\/span><\/p>\n<\/li>\n\nOnce finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 boneless, skinless chicken breasts<\/span> with a meat mallet until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/span><\/p>\n<\/li>\n\nCombine \u2153 cup ranch dressing<\/span>, \u2153 cup Italian dressing<\/span>, and 2 tablespoons Worcestershire sauce<\/span> together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours. <\/span><\/p>\n<\/li>\n\nOnce finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPound 4 boneless, skinless chicken breasts<\/span> with a meat mallet until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/span><\/p>\n<\/li>\n\nCombine \u2153 cup ranch dressing<\/span>, \u2153 cup Italian dressing<\/span>, and 2 tablespoons Worcestershire sauce<\/span> together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours. <\/span><\/p>\n<\/li>\n\nOnce finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pound 4 boneless, skinless chicken breasts<\/span> with a meat mallet until they are \u00bd-\u00be inch thick. Add the chicken to a large ziplock bag.<\/span><\/p>\n<\/li>\n\nCombine \u2153 cup ranch dressing<\/span>, \u2153 cup Italian dressing<\/span>, and 2 tablespoons Worcestershire sauce<\/span> together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours. <\/span><\/p>\n<\/li>\n\nOnce finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Combine \u2153 cup ranch dressing<\/span>, \u2153 cup Italian dressing<\/span>, and 2 tablespoons Worcestershire sauce<\/span> together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours. <\/span><\/p>\n<\/li>\n\nOnce finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Once finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.<\/span><\/p>\n<\/li>\n\nHeat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Heat 2 tablespoons olive oil<\/span> in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit. <\/span><\/p>\n<\/li>\n\nMeanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Meanwhile, prepare the ranch sauce by combining \u2153 cup ranch dressing<\/span>, \u2153 cup diced provolone cheese<\/span>, and \u2153 cup shredded parmesan cheese<\/span> in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside. <\/span><\/p>\n<\/li>\n\nCombine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Combine \u00bd cup Italian bread crumbs<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons melted salted butter<\/span>, and \u00bc teaspoon salt<\/span> together in a separate bowl.<\/span><\/p>\n<\/li>\n\nOnce the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Place the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nFridge:<\/strong> Store leftovers in an airtight container for up to 5 days.<\/li>\nReheat:<\/strong> Reheat in the microwave in 30-second bursts or in a 350\u00b0F oven for about 15 minutes. Broil for 1\u20132 minutes after heating to crisp the topping.<\/li>\nFreezer:<\/strong> Freeze the chicken in the marinade or fully cooked before<\/em> adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.<\/li>\nMake Ahead:<\/strong> Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>647<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>15<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>14<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span>Cholesterol: <\/span>124<\/span>mg<\/span><\/span>Sodium: <\/span>1533<\/span>mg<\/span><\/span>Potassium: <\/span>600<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>570<\/span>IU<\/span><\/span>Vitamin C: <\/span>3<\/span>mg<\/span><\/span>Calcium: <\/span>296<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\nMore Copycat Recipes<\/h2>\nIf you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
If you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes<\/a>. They\u2019re easy to make at home, yet taste just like the restaurant versions!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/longhorn-chicken.jpg\"\/)
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<\/div>\n![\"Plated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/longhorn-chicken-1200x1799.jpg\" "\\"My")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsLonghornParmesanCrustedChicken-1200x800.png\"\/ "\\"My")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsLonghornParmesanCrustedChicken-1200x800.png\" "\\"My")
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<\/figure>\n![\"Marinated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-2-1200x800.jpg\"\/ "\\"My")
![\"Marinated](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-2-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Cheesy](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-3-1200x800.jpg\"\/ "\\"My")
![\"Cheesy](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-3-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Breadcrumb](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-4-1200x800.jpg\"\/ "\\"My")
![\"Breadcrumb](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-4-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Browned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-5-1200x800.jpg\"\/ "\\"My")
![\"Browned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-5-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Breadcrumb](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-6-1200x800.jpg\"\/ "\\"My")
![\"Breadcrumb](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-6-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Longhorn](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-7-1200x800.jpg\"\/ "\\"My")
![\"Longhorn](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/LonghornParmesanCrustedChicken-7-1200x800.jpg\" "\\"My")
<\/figure>\n<\/figure>\n