Longhorn Parmesan Crusted Chicken
Ever had the Parmesan Crusted Chicken from LongHorn Steakhouse and dreamed of making it at home?
This is your golden ticket.
Crispy, cheesy, juicy chicken bursting with that restaurant-style flavor—right in your own kitchen. Let’s get into it.
Ingredients You’ll Need
For the Chicken:
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
For the Ranch Spread:
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1/4 cup ranch dressing
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2 tablespoons grated Parmesan cheese
For the Parmesan Crust:
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1/2 cup shredded Parmesan cheese
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1/2 cup shredded provolone cheese
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1/4 cup panko breadcrumbs
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2 tablespoons melted butter
How to Make Longhorn Parmesan Crusted Chicken
Step 1: Preheat your oven to 400°F (204°C).
Step 2: Pound chicken breasts to even thickness (about 3/4 inch). Season both sides with salt, pepper, garlic powder, and paprika.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden. Transfer to a baking dish.
Step 4: Mix ranch dressing and grated Parmesan in a small bowl. Spread a spoonful of this ranch mix over each piece of chicken.
Step 5: In another bowl, combine shredded Parmesan, provolone, panko, and melted butter. Top each chicken breast with this cheesy mixture.
Step 6: Bake for 10-12 minutes until the cheese is melted and bubbly and the chicken reaches 165°F internally.
Step 7: Broil for 1-2 minutes at the end if you want that golden crust.
Common Mistakes to Avoid
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Don’t skip pounding the chicken—it helps it cook evenly.
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Don’t overcrowd the pan when searing. You want a golden crust, not steamed chicken.
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Don’t forget to use freshly shredded cheese—it melts better.
Recipe Best Tips
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Use a meat thermometer to check doneness.
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Add a squeeze of lemon before serving for brightness.
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Want extra crispy topping? Add a little more panko.
Serving Suggestions
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With mashed potatoes and steamed broccoli
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Over pasta with Alfredo sauce
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Sliced in a sandwich or wrap
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Next to a fresh Caesar salad
Storage and Reheating
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Store leftovers in the fridge for up to 3 days.
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Reheat in the oven at 350°F for 10-15 minutes to keep the crust crispy.
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Avoid microwaving—it makes the crust soggy.
FAQs
Q: Can I use chicken thighs?
A: Yes, but make sure they’re boneless and adjust the cooking time.
Q: Can I make this ahead of time?
A: You can prep everything and assemble, then bake right before serving.
Q: What can I use instead of ranch?
A: Try Caesar or even a garlic aioli.
Q: Can I air fry this?
A: Yes, air fry at 375°F for about 12-15 minutes, but add the cheese crust halfway through.
Conclusion
That’s how you recreate Longhorn’s famous Parmesan Crusted Chicken—right at home.
Fancy but fuss-free. Give it a try and watch it disappear off the plates.
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Longhorn Parmesan Crusted Chicken
A copycat Longhorn Parmesan Crusted Chicken that’s cheesy, crispy, juicy, and packed with flavor. Easy enough for a weeknight, fancy enough for guests.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- For the Ranch Spread:
- 1/4 cup ranch dressing
- 2 tablespoons grated Parmesan cheese
- For the Parmesan Crust:
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
Step 1: Preheat your oven to 400°F (204°C).
Step 2: Pound chicken breasts to even thickness (about 3/4 inch). Season both sides with salt, pepper, garlic powder, and paprika.
Step 3: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden. Transfer to a baking dish.
Step 4: Mix ranch dressing and grated Parmesan in a small bowl. Spread a spoonful of this ranch mix over each piece of chicken.
Step 5: In another bowl, combine shredded Parmesan, provolone, panko, and melted butter. Top each chicken breast with this cheesy mixture.
Step 6: Bake for 10-12 minutes until the cheese is melted and bubbly and the chicken reaches 165°F internally.
Step 7: Broil for 1-2 minutes at the end if you want that golden crust.
Notes
- Don’t skip the broil—it adds the final touch.
- Double the cheese topping if you’re feeling extra.
- Great for meal prep or freezing individually.
Nutrition Information
Yield 4Amount Per Serving Calories About 400
