Longhorn Steakhouse Parmesan Chicken

In a small bowl, mix the ranch dressing, Worcestershire sauce, and minced garlic.
Season the chicken breasts with salt and pepper. Coat them with the marinade, ensuring the chicken is evenly covered. Allow it to marinate in the refrigerator for at least 30 minutes to an hour.
Prepare the Parmesan Crust:

In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, and dried parsley. Stir to combine.
Cook the Chicken:

Heat olive oil in a skillet over medium heat.
Remove the chicken from the marinade and coat both sides with the Parmesan crust mixture, pressing lightly to ensure it sticks.
Place the chicken breasts in the skillet and cook for about 5-6 minutes per side, until golden and cooked through (internal temperature should reach 165°F or 75°C).
Add the Topping:

Once the chicken is cooked, sprinkle the shredded provolone cheese on top of each chicken breast.
Cover the skillet and allow the cheese to melt for about 2-3 minutes.
Serve:

Once the cheese is melted and bubbly, remove from the skillet and serve immediately.
Enjoy your homemade Longhorn Steakhouse Parmesan Chicken with your favorite side dish for a satisfying meal!