Longhorn Steakhouse Parmesan Chicken Recipe

There's nothing quite like the mouthwatering combination of tender grilled chicken, creamy ranch dressing, and a crispy parmesan crust. Longhorn Steakhouse Parmesan Crusted Chicken is a fan favorite for a reason—it’s juicy, flavorful, and topped with a rich, cheesy crust that adds the perfect crunch.

I first fell in love with this dish on a trip to Longhorn Steakhouse, where one bite of that cheesy, golden topping had me hooked. Since then, I’ve perfected a homemade version that tastes just like the restaurant classic, if not better! This recipe is easy enough for a weeknight meal but impressive enough to serve at a dinner party.

Why You'll Love This Parmesan Crusted Chicken

Get ready to make this Longhorn Steakhouse copycat recipe a staple in your home! Here’s why you’ll love it:

First off, it’s incredibly easy to make. You don’t need any fancy ingredients or complicated techniques—just a few pantry staples and about 30 minutes of your time.

The flavor is out of this world. The juicy grilled chicken is seasoned to perfection, while the topping blends creamy ranch, melted cheese, and crispy parmesan breadcrumbs for an unbeatable combination.

It’s also budget-friendly. Why spend money at a restaurant when you can make the same dish at home for a fraction of the cost?

Finally, it’s a versatile recipe. Pair it with mashed potatoes, roasted vegetables, or a fresh salad—this chicken goes with just about anything!

Ingredients Notes

The secret to nailing this Longhorn Steakhouse Parmesan Crusted Chicken is using the right ingredients. Here’s what you need to know:

Chicken breasts are the foundation of this dish. Opt for boneless, skinless chicken breasts, and if they’re thick, consider butterflying them for even cooking.

Ranch dressing adds a creamy, tangy base for the parmesan crust. You can use store-bought or homemade, but make sure it’s thick and flavorful.

Parmesan cheese is the star of the show. Freshly grated parmesan works best because it melts beautifully and adds a nutty, salty kick.

Provolone cheese is key to recreating the restaurant-style topping. It melts smoothly and creates that irresistible gooey layer.

Panko breadcrumbs give the topping its crispy texture. Mixing them with melted butter before baking ensures a golden, crunchy finish.

For the best results, use an oven-safe skillet or a cast-iron pan so you can easily transfer the chicken from stovetop to broiler without needing extra dishes.

How To Make This Parmesan Crusted Chicken

Making this Longhorn Steakhouse Parmesan Crusted Chicken is easier than you think! Here’s how to do it:

Start by seasoning the chicken breasts with salt, pepper, and a touch of garlic powder. This simple blend enhances the natural flavors of the chicken without overpowering the parmesan topping.

Heat a skillet over medium-high heat and add a bit of olive oil. Sear the chicken for about 5 minutes on each side until it’s golden brown and cooked through. The key here is getting a nice crust on the outside while keeping the inside juicy.

Once the chicken is fully cooked, spread a layer of ranch dressing over each piece. This acts as the glue for the cheesy topping and adds extra moisture to the dish.

Next, place a slice of provolone cheese over each chicken breast. Let it melt slightly before adding the parmesan-panko mixture.

For the topping, combine grated parmesan, panko breadcrumbs, and melted butter in a bowl. Sprinkle the mixture generously over the chicken and then place it under the broiler for a few minutes. Keep an eye on it—once it turns golden brown and crispy, it's done!

This whole process takes about 30 minutes from start to finish, making it a quick and satisfying meal for any night of the week.

Storage Options

If you have leftovers, don’t worry—this dish stores well! Here’s how to keep it fresh:

• Refrigerate: Store any leftover chicken in an airtight container for up to 3 days. Make sure it’s fully cooled before sealing it up.
• Freeze: Wrap each piece individually in plastic wrap, then store them in a freezer-safe bag for up to 2 months.
• Reheat: To keep the topping crispy, reheat in a 350°F oven for about 10 minutes instead of using the microwave, which can make it soggy.

Variations and Substitutions

One of the best things about this Parmesan Crusted Chicken is how easy it is to customize. Here are a few ways to switch it up:

Love spice? Add some crushed red pepper flakes to the parmesan topping for a little heat.

Trying to cut carbs? Swap the panko breadcrumbs for crushed pork rinds or almond flour to keep it keto-friendly.

Want a different cheese? Swap provolone for mozzarella or Swiss cheese for a different but equally delicious flavor.

No ranch dressing on hand? Use Caesar dressing for a slightly tangy, garlicky twist that still pairs beautifully with the parmesan crust.

Experiment and make this recipe your own—the possibilities are endless!

Print