Craving that cheesy, golden-topped chicken from your favorite steakhouse? This Longhorn Steakhouse Parmesan Crusted Chicken copycat recipe brings that same bold flavor straight to your table! Tender grilled chicken breasts are layered with creamy ranch, melty provolone, and a crunchy Parmesan crust that’s baked until golden and irresistible.
Whether you’re whipping up a casual family dinner or wowing guests, this flavorful dish never disappoints.
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Why This Longhorn Steakhouse Parmesan Crusted Chicken is a Must-Try
This dish takes your typical chicken dinner and kicks it up with layers of texture and flavor. It’s bold, creamy, crispy, and absolutely satisfying. Here’s why you’ll love making it at home:
✅ Restaurant-quality results with simple ingredients
✅ A crunchy, cheesy topping that’s seriously addictive
✅ Quick enough for weeknights, impressive enough for guests
✅ Customizable and freezer-friendly
After just one bite, this Longhorn Steakhouse Parmesan Crusted Chicken will earn a permanent spot on your dinner rotation.
What Is Longhorn Steakhouse Parmesan Crusted Chicken?
It’s a fan-favorite menu item for good reason! The Longhorn Steakhouse Parmesan Crusted Chicken features perfectly cooked chicken breasts topped with a creamy ranch-Parmesan blend, melty provolone cheese, and a crisp, garlic-seasoned breadcrumb topping.
This easy copycat recipe replicates that irresistible combo using pantry staples and a few easy steps.
Ingredients You’ll Need
To recreate the full flavor of this steakhouse favorite, here’s everything you’ll need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Creamy Cheese Layer:
- 1/2 cup ranch dressing
- 1/4 cup finely grated Parmesan cheese
- 4 slices provolone cheese
For the Crispy Parmesan Topping:
- 1/2 cup shredded Parmesan cheese
- 1/2 cup panko breadcrumbs (or crushed gluten-free crackers)
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- Optional: fresh chopped parsley for garnish
How to Make Longhorn Steakhouse Parmesan Crusted Chicken
🔥 Step 1: Prep and Season
Lightly coat each chicken breast with olive oil, then season both sides with a mix of garlic powder, paprika, salt, and pepper to enhance the flavor before cooking.
🔥 Step 2: Sear the Chicken
Warm a skillet over medium-high heat and sear the chicken breasts for about 4 to 6 minutes on each side. You’ll know they’re ready when the outside is nicely browned and the internal temp reads 165°F using a meat thermometer.
🔥 Step 3: Add the Creamy Ranch Layer
Once the chicken is cooked through, spoon a thick layer of ranch dressing over each piece. Sprinkle with Parmesan cheese, then place a slice of provolone over the top to lock in the creaminess.
🔥 Step 4: Make and Add the Parmesan Crust
Combine shredded Parmesan, panko (or gluten-free crumbs), garlic powder, and melted butter in a small bowl. Mix until crumbly, then spoon the mixture over each chicken breast, gently pressing to help it stick.
🔥 Step 5: Crisp Under the Broiler
Transfer the chicken to a broiler-safe dish or pan and broil for about 2–3 minutes until the topping turns golden and lightly crisped. Keep a close eye to prevent burning—broilers work fast!
🔥 Step 6: Serve and Enjoy
Garnish with a sprinkle of fresh parsley and serve immediately while everything is warm and melty.
Delicious Pairings
Wondering what to serve alongside your Longhorn Steakhouse Parmesan Crusted Chicken? Try:
- Creamy mashed potatoes
- Oven-roasted asparagus or broccoli
- Buttered corn on the cob
- A crisp Caesar salad
- Garlic butter dinner rolls
These sides complement the rich, savory chicken and round out your meal beautifully.
Tips for the Best Parmesan Crusted Chicken
⭐ Use freshly grated Parmesan for better texture and stronger flavor.
⭐ Even out thick chicken breasts with a meat mallet for more consistent cooking.
⭐ Let the chicken rest a few minutes after broiling so the juices stay locked inside.
⭐ Broil with care—just a couple of minutes is all it takes to get that perfect crust.
Storing and Reheating Leftovers
Got leftovers? Lucky you! Here’s how to store them properly:
- Refrigerate any remaining chicken in a tightly sealed container. It will stay fresh for up to 4 days.
- Reheat in the oven at 350°F until warmed through. This helps keep the crust crispy, unlike the microwave, which tends to soften the topping.
Pro tip: Splash a little chicken broth or water into the baking dish before reheating to help retain moisture.
Can I Freeze Longhorn Steakhouse Parmesan Crusted Chicken?
Yes! To freeze, allow the chicken to cool completely, then wrap it tightly or place in a freezer-safe container. It’s best to freeze before adding the topping, so the crust stays crispy when reheated. Store in the freezer for up to 3 months.
When ready to enjoy, thaw overnight in the fridge, then top with the ranch, provolone, and crust mixture before broiling fresh.
Longhorn Parmesan Crusted Chicken FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great—just note they may cook a bit faster, so check the temperature early.
What can I use instead of provolone?
Mozzarella, Monterey Jack, or Swiss cheese are great melty alternatives that pair beautifully with Parmesan.
Can I make this gluten-free?
Definitely. Swap the panko breadcrumbs for crushed gluten-free crackers or gluten-free panko alternatives.
Final Thoughts: This Longhorn Steakhouse Parmesan Crusted Chicken Is a Game-Changer
With its juicy chicken base, creamy ranch center, and crunchy Parmesan topping, this Longhorn Steakhouse Parmesan Crusted Chicken is a home-run dinner that feels indulgent yet easy to pull off. It’s a full flavor experience—creamy, crispy, cheesy, and totally crave-worthy.
Once you serve this dish, don’t be surprised if it becomes the most requested meal in your house!
PrintLonghorn Steakhouse Parmesan Crusted Chicken Recipe
Inspired by the popular Longhorn Steakhouse dish, this Parmesan Crusted Chicken is juicy, flavorful, and topped with a creamy ranch spread, melty cheese, and a crisp parmesan-garlic crust. It’s a restaurant-style meal you can easily recreate at home, perfect for family dinners or impressing guests.
- Cook Time: 30–35 minutes total (including prep and broiling)
- Total Time: 27 minute
- Cuisine: American
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
For the Ranch-Cheese Layer:
¼ cup ranch dressing
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
For the Parmesan Crust Topping:
⅓ cup panko breadcrumbs
⅓ cup grated Parmesan cheese
2 tbsp melted butter
1 tsp garlic powder
1 tbsp fresh parsley (optional, for garnish)
Instructions:
Prep and Season the Chicken:
Preheat oven to 400°F (200°C).
Pound chicken breasts to even thickness (about ½–¾ inch). Pat dry and rub with olive oil, then season both sides with garlic powder, onion powder, paprika, salt, and pepper.
Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through (internal temp should reach 165°F).
Alternatively, you can bake at 400°F for 20–25 minutes.
Make the Cheese Layer:
In a small bowl, mix ranch dressing and grated Parmesan. Set aside.
Make the Parmesan Crust Topping:
In another bowl, combine panko, grated Parmesan, garlic powder, and melted butter. Mix until crumbly.
Assemble and Broil:
Place the cooked chicken breasts on a foil-lined baking sheet.
Spread the ranch-Parmesan mixture on top of each breast.
Sprinkle with shredded mozzarella and provolone.
Top with the prepared panko-Parmesan crust.
Broil:
Set oven to broil. Broil chicken for 2–3 minutes, or until the cheese is melted and the crust is golden and crispy. Watch closely to avoid burning!
Garnish and Serve:
Sprinkle with chopped parsley if desired. Serve hot with mashed potatoes, steamed veggies, or a fresh salad.
Instructions
Prep and Season the Chicken:
Preheat oven to 400°F (200°C).
Pound chicken breasts to even thickness (about ½–¾ inch). Pat dry and rub with olive oil, then season both sides with garlic powder, onion powder, paprika, salt, and pepper.
Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through (internal temp should reach 165°F).
Alternatively, you can bake at 400°F for 20–25 minutes.
Make the Cheese Layer:
In a small bowl, mix ranch dressing and grated Parmesan. Set aside.
Make the Parmesan Crust Topping:
In another bowl, combine panko, grated Parmesan, garlic powder, and melted butter. Mix until crumbly.
Assemble and Broil:
Place the cooked chicken breasts on a foil-lined baking sheet.
Spread the ranch-Parmesan mixture on top of each breast.
Sprinkle with shredded mozzarella and provolone.
Top with the prepared panko-Parmesan crust.
Broil:
Set oven to broil. Broil chicken for 2–3 minutes, or until the cheese is melted and the crust is golden and crispy. Watch closely to avoid burning!
Garnish and Serve:
Sprinkle with chopped parsley if desired. Serve hot with mashed potatoes, steamed veggies, or a fresh salad.
Notes
Use thin-sliced chicken cutlets to cut down on cooking time.
For extra flavor, marinate chicken in Italian dressing for 2 hours before cooking.
Mozzarella and provolone can be substituted with an Italian blend or cheddar for a twist.
For a crispier topping, toast the panko mixture lightly before adding to the chicken.
This dish pairs well with garlic mashed potatoes or roasted vegetables.
Keywords: Longhorn Steakhouse Parmesan Crusted Chicken Recipe
