Nonna's Secret: Italian-Style Longhorn Parmesan Crusted Chicken
This Italian-style Parmesan Crusted Chicken combines the elegance of Italian culinary tradition with a modern American twist, featuring a creamy cheese layer beneath a golden, crispy topping, all in under an hour.
Equipment
- Oven-Safe Skillet
Ingredients
Chicken & Marinade
- 4 boneless, skinless chicken breasts about 6 oz each
- 1/3 cup Italian dressing high-quality
- 1/4 cup buttermilk ranch dressing
- 1 tbsp fresh lemon juice
- 2 cloves garlic minced
- 1 tsp dried Italian herbs
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
Parmesan Cream Spread
- 1/2 cup Parmigiano-Reggiano cheese freshly grated
- 1/4 cup provolone cheese shredded
- 3 tbsp buttermilk ranch dressing
- 1 tsp fresh thyme leaves optional
Crispy Topping
- 1/2 cup panko breadcrumbs
- 3 tbsp unsalted butter melted
- 1/4 cup Parmigiano-Reggiano cheese freshly grated
- 1 tsp garlic powder
- 1 tbsp fresh parsley finely chopped
Instructions
- Place chicken between plastic wrap and gently pound to 1/2 inch thickness.
- Mix Italian dressing, ranch, lemon juice, garlic, herbs, salt, and pepper. Marinate chicken for 30 minutes to 4 hours.
- Preheat oven to broil (450°F). Remove chicken from marinade and pat dry.
- Heat olive oil in skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Bake at 375°F if thicker pieces need further cooking.
- Mix cheeses and ranch dressing. Microwave until melted and spreadable.
- Combine panko, butter, Parmesan, garlic powder, and parsley in a bowl.
- Spread cheese mix over each chicken breast, top with breadcrumb mix, broil 2–4 minutes until golden brown.
Notes
Use freshly grated cheese for best results. To reheat, bake covered at 350°F for 10–15 minutes. Dish can be frozen up to 3 months.