Copycat Longhorn Parmesan Crusted Chicken – Restaurant-Style Perfection at Home

This Copycat Longhorn Parmesan Crusted Chicken recipe recreates the rich, flavorful dish loved at Longhorn Steakhouse.

Juicy, seasoned chicken breasts are topped with a creamy ranch-Parmesan sauce and a crispy, cheesy crust that’s irresistible. Perfect for dinner parties or weeknight indulgence, it’s a guaranteed crowd-pleaser.

Kitchen Equipment Needed

• Skillet
• Mixing bowls
• Baking dish
• Oven-safe pan or sheet pan
• Meat thermometer

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

For the Topping:
1/2 cup grated Parmesan cheese
1/4 cup ranch dressing
1/4 cup shredded provolone cheese

For the Crispy Parmesan Crust:
1/2 cup panko breadcrumbs
2 tbsp melted butter
1/4 cup grated Parmesan cheese

Directions

1. Prepare the Chicken:
   Preheat your oven to 400°F (200°C). Season the chicken breasts on both sides with garlic powder, onion powder, paprika, salt, and pepper.
2. Sear the Chicken:
   Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Transfer them to an oven-safe baking dish.
3. Bake the Chicken:
   Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
4. Prepare the Topping:
   In a bowl, mix the Parmesan cheese, ranch dressing, and provolone cheese until well combined.
5. Make the Parmesan Crust:
   In another bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until the crumbs are evenly coated.
6. Assemble the Topping:
   Spread the Parmesan-ranch mixture over each chicken breast. Sprinkle the panko mixture on top to create a crispy crust.
7. Broil:
   Place the baking dish under the broiler for 2-3 minutes, or until the topping is bubbly and golden brown. Watch carefully to avoid burning.
8. Serve:
   Remove from the oven and let the chicken rest for 5 minutes before serving.

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (Per Serving, based on 4 servings)

Calories: 450
Protein: 40g
Carbohydrates: 8g
Fat: 28g
Sugar: 2g

Expert Tips

Pound the Chicken: For even cooking, pound the chicken breasts to an even thickness.

Freshly Grated Cheese: Use freshly grated Parmesan for the best flavor and melting texture.

Customize the Seasoning: Add a pinch of cayenne pepper for a spicy kick or Italian seasoning for an herbaceous twist.

FAQs

Can I use chicken thighs instead of breasts?
Yes, but adjust the cooking time as thighs take slightly longer to cook.

What if I don’t have ranch dressing?
You can substitute ranch with a mixture of mayonnaise and a pinch of dried herbs like dill, parsley, and chives.

How do I ensure the crust is crispy?
Broil the chicken for the last few minutes and make sure the breadcrumbs are evenly coated with butter.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Warm in a 350°F (175°C) oven for 10 minutes or until heated through, or microwave for 1-2 minutes.

Substitutions & Variations

Low-Carb: Replace panko breadcrumbs with crushed pork rinds for a keto-friendly option.

Cheese Variations: Swap provolone with mozzarella, Swiss, or Monterey Jack for different flavor profiles.

Herbed Crust: Add fresh chopped parsley, thyme, or rosemary to the breadcrumb mixture.

Copycat Longhorn Parmesan Crusted Chicken

This Copycat Longhorn Parmesan Crusted Chicken recipe recreates the rich, flavorful dish loved at Longhorn Steakhouse.

Print Recipe Pin Recipe

Equipment

• - Skillet
• Mixing bowls
• - Baking dish
• - Oven-safe pan or sheet pan
• - Meat thermometer

Ingredients

  

• **For the Chicken:**
• 4 boneless skinless chicken breasts
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• **For the Topping:**
• 1/2 cup grated Parmesan cheese
• 1/4 cup ranch dressing
• 1/4 cup shredded provolone cheese
• **For the Crispy Parmesan Crust:**
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup grated Parmesan cheese

Instructions

 

• **Prepare the Chicken:**
• Preheat your oven to 400°F (200°C). Season the chicken breasts on both sides with garlic powder, onion powder, paprika, salt, and pepper.
• **Sear the Chicken:**
• Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Transfer them to an oven-safe baking dish.
• **Bake the Chicken:**
• Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
• **Prepare the Topping:**
• In a bowl, mix the Parmesan cheese, ranch dressing, and provolone cheese until well combined.
• **Make the Parmesan Crust:**
• In another bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until the crumbs are evenly coated.
• **Assemble the Topping:**
• Spread the Parmesan-ranch mixture over each chicken breast. Sprinkle the panko mixture on top to create a crispy crust.
• **Broil:**
• Place the baking dish under the broiler for 2-3 minutes, or until the topping is bubbly and golden brown. Watch carefully to avoid burning.
• **Serve:**
• Remove from the oven and let the chicken rest for 5 minutes before serving.