There’s something undeniably satisfying about recreating your favorite restaurant dish in your own kitchen. The LongHorn Steakhouse Parmesan Crusted Chicken is one of those recipes that feels like a treat every single time you make it. With its crispy, golden crust, layers of gooey cheese, and tender, juicy chicken, this dish brings all the flavors you love—without ever leaving the house.
This isn’t just a copycat recipe. It’s a way to make weeknight dinners a little more special, to impress your guests, or to simply indulge in a comforting plate of cheesy, crispy goodness. Whether you’re a seasoned home cook or still finding your rhythm in the kitchen, this recipe is approachable, adaptable, and worth every bite.
Why You’ll Love This LongHorn Parmesan Crusted Chicken
Key Benefits
This recipe doesn’t require fancy ingredients or advanced techniques. It’s straightforward but delivers restaurant-quality results. You’ll love how the Parmesan crust gives a satisfying crunch, while the ranch spread and melty cheese layer keep every bite rich and flavorful.
It’s also incredibly versatile. You can serve it with mashed potatoes for a hearty dinner, pair it with steamed vegetables for a lighter meal, or even slice it up for a salad topping.
Suitable For
This dish is perfect for busy families looking for a dinner that feels a little indulgent without hours in the kitchen. It’s also a hit for weekend gatherings or date nights at home. If you’re watching carbs or eating gluten-free, there are easy substitutions so no one has to miss out.
Ingredients for LongHorn Steakhouse Parmesan Crusted Chicken
Core Ingredients
Here’s what you’ll need to get started:
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Chicken breasts – Boneless and skinless for even cooking.
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Olive oil – For searing the chicken and adding richness.
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Salt and black pepper – Simple seasoning goes a long way.
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Garlic powder and paprika – Adds a subtle warmth and depth.
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Ranch dressing – The base of that creamy spread.
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Grated Parmesan cheese – Used in both the ranch spread and the crust for maximum flavor.
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Shredded provolone or mozzarella – Melts beautifully over the chicken.
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Panko breadcrumbs – The secret to an extra crispy topping.
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Melted butter – Helps the crust brown and crisp.
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Chopped parsley (optional) – For a fresh finish.
Substitutions and Tips
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Chicken alternatives: Boneless thighs work beautifully for a juicier cut.
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Low-carb option: Swap panko for crushed pork rinds or almond flour.
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Cheese variations: Try Swiss, cheddar, or even gouda for a different flavor profile.
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Ranch swap: Use Greek yogurt mixed with a little garlic and herbs for a lighter version.
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Breadcrumbs tip: Toast them briefly in a skillet with butter before adding for even more crunch.
Best Parmesan Cheese for This Recipe
Freshly grated Parmesan makes all the difference here. Unlike pre-shredded Parmesan, which often contains anti-caking agents that prevent smooth melting, fresh Parmesan creates a nutty, buttery crust that tastes like it came straight from the restaurant kitchen.
If you don’t have fresh Parmesan on hand, Pecorino Romano is a fantastic substitute with a slightly saltier kick.
Kitchen Tools You’ll Need
Must-Have Tools
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Skillet – For searing the chicken to golden perfection.
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Baking sheet or oven-safe dish – To finish cooking and melt the cheese.
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Meat thermometer – To ensure the chicken stays juicy and doesn’t overcook.
Nice-to-Have Tools
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Silicone brush – For evenly spreading olive oil or butter.
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Wire rack – If you want to keep the crust super crispy by allowing air to circulate underneath during baking.
How to Make LongHorn Steakhouse Parmesan Crusted Chicken
This is where the magic happens. Let’s walk step by step through making your own LongHorn Steakhouse Parmesan Crusted Chicken. It’s surprisingly easy once you break it down, and with a few pro tips along the way, you’ll get that golden, cheesy crust every single time.
Step 1: Pound and Season the Chicken
Start by laying your chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to about ¾ inch thickness. This ensures even cooking and helps the chicken stay juicy.
Drizzle each breast with a bit of olive oil, rubbing it all over to help the seasonings stick. Sprinkle both sides generously with salt, black pepper, garlic powder, and paprika. Don’t skimp here—this simple seasoning mix builds a solid flavor base.
Tip: If your chicken pieces are large, you can butterfly them first, then pound them to the right thickness.
Step 2: Sear or Grill the Chicken
Heat a large skillet over medium heat and add a tablespoon of olive oil. Once the oil is shimmering, place the seasoned chicken breasts in the pan. Cook for about 5–7 minutes per side until they’re golden brown and the internal temperature reaches 165°F.
Tip: Resist the urge to move the chicken around too much. Letting it sit helps form a beautiful crust.
Transfer the chicken to a baking sheet lined with parchment paper or a lightly greased oven-safe dish.
Step 3: Add the Ranch Spread
In a small bowl, mix together ranch dressing and grated Parmesan cheese. Stir until smooth and creamy. Spread a generous layer over each chicken breast. This step is where the flavor really starts to build—it creates a tangy, cheesy base for the next layers.
Step 4: Top With Cheese
Sprinkle a handful of shredded provolone or mozzarella cheese over each piece. You want enough to create that irresistible gooey, melty layer without overwhelming the dish.
Tip: If you like a little stretch in your cheese, go for mozzarella. For a slightly sharper flavor, provolone is perfect.
Step 5: Make and Apply the Parmesan Crust
In a medium bowl, combine panko breadcrumbs, grated Parmesan cheese, melted butter, garlic powder, and chopped parsley (if using). Stir until the mixture is evenly coated and slightly crumbly.
Spoon this mixture over the cheesy chicken breasts, pressing it down lightly so it sticks. This is what’s going to give your dish that signature crispy topping.
Step 6: Broil to Finish
Place the baking sheet under the broiler for 2–3 minutes. Keep a close eye here—broilers can go from golden brown to burnt in seconds. The goal is to melt the cheese completely and get the breadcrumb topping beautifully crisp.
Tip: If your oven doesn’t have a broiler, bake at 400°F for about 5–7 minutes until the cheese is bubbly and the crust is golden.
Tips for Success
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Don’t skip the pounding step. Even thickness means even cooking.
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Use a meat thermometer. It’s your best friend for perfectly cooked, juicy chicken every time.
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Fresh Parmesan makes a difference. Pre-grated varieties often don’t melt as smoothly.
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To avoid a soggy crust, let the chicken rest for a few minutes before serving so the juices redistribute without softening the topping.
How to Store Parmesan Crusted Chicken
At Room Temperature
After cooking, don’t leave the chicken out for more than two hours.
In the Refrigerator
Store leftovers in an airtight container for up to three days.
Freezing Tips
Wrap each chicken breast tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to three months. To reheat, thaw overnight in the refrigerator and bake at 350°F until warmed through. This keeps the crust from getting soggy.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work well, but keep in mind they may take a few extra minutes to cook through.
What’s the best way to reheat this chicken?
The oven is your best bet. Reheat at 350°F for 10–15 minutes to restore that crispy topping. Avoid the microwave if possible—it tends to soften the crust.
Can I make this low-carb?
Yes. Swap the panko breadcrumbs for crushed pork rinds or almond flour for a keto-friendly version.
How do I keep the cheese from burning?
If the cheese or breadcrumbs start to brown too quickly under the broiler, cover loosely with foil and finish baking.
Related Recipes You’ll Love
If you loved this Parmesan Crusted Chicken, you might enjoy these other flavorful chicken recipes:
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Garlic Parmesan Chicken Pasta Recipes – Creamy pasta meets garlicky parmesan chicken.
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Chicken Mushroom Pasta – A comforting dish of tender chicken with earthy mushrooms.
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Shake and Bake Chicken Breast – Crispy, easy, and perfect for weeknights.
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Parmesan Crusted Chicken with Creamy Garlic Sauce – Another take on parmesan crusted chicken with a luscious garlic sauce.
Conclusion:
This LongHorn Steakhouse Parmesan Crusted Chicken is more than a copycat—it’s your ticket to a restaurant-quality meal without leaving the house. With its crispy crust, layers of melty cheese, and juicy chicken, it’s the kind of dish your family will ask for again and again.
So preheat that oven, grab your skillet, and let’s make dinner the highlight of your day. Don’t forget to share your version—you just might inspire someone else to try it too.
Print
LongHorn Steakhouse Parmesan Crusted Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Recreate LongHorn Steakhouse’s famous Parmesan Crusted Chicken at home. Juicy chicken breasts, cheesy layers, and a crispy parmesan-panko crust make this a family favorite.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup ranch dressing
- ¼ cup grated Parmesan cheese
- 1 cup shredded provolone or mozzarella cheese
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped parsley (optional)
- 1 teaspoon garlic powder
Instructions
- Pound chicken breasts to ¾ inch thickness. Rub with olive oil and season with salt, pepper, garlic powder, and paprika.
- Sear chicken in a skillet over medium heat for 5–7 minutes per side until golden and cooked through (165°F internal temp).
- Mix ranch dressing with Parmesan and spread evenly on each chicken breast.
- Top with shredded provolone or mozzarella cheese.
- Combine panko, Parmesan, melted butter, parsley, and garlic powder. Sprinkle over the cheese-topped chicken.
- Broil for 2–3 minutes until cheese melts and crust turns golden and crispy.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Substitute panko with gluten-free crumbs for a GF version.
- Cover loosely with foil if the cheese browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet + Oven Broil
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 580
- Sugar: 2g
- Sodium: 820mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 155mg
Keywords: LongHorn Steakhouse Parmesan Crusted Chicken, copycat parmesan crusted chicken, cheesy crust chicken recipe
