I’ll never forget the time I tried to recreate my favorite Parmesan-crusted chicken dish from a restaurant. My kitchen looked like a war zone, and the chicken turned out more “crusted” in burnt breadcrumbs than Parmesan bliss! Thankfully, those days are behind me. Enter this Copycat Longhorn Steakhouse Parmesan Crusted Chicken recipe—a straightforward, foolproof way to enjoy that cheesy, crispy delight from the comfort of your own home.
This recipe combines tender, juicy chicken with a creamy Parmesan-ranch sauce, gooey provolone cheese, and a buttery, golden panko crust. It’s the kind of meal that feels fancy enough for a special occasion but simple enough for a weeknight dinner. Plus, with just 35 minutes from start to finish, you’ll have a restaurant-quality dish ready to impress.
Why You’ll Love This Longhorn Parmesan Crusted Chicken
If you’ve ever craved that cheesy, crunchy goodness of Longhorn Steakhouse’s famous dish, this recipe is a dream come true. Here’s why it stands out:
- Authentic Taste: The combination of flavors—from the savory chicken to the Parmesan-panko topping—is spot on.
- Simple Ingredients: Everything you need is easy to find at your local grocery store.
- Quick and Easy: With minimal prep and a short cooking time, this recipe is perfect for busy nights.
- Customizable: You can tweak the cheese or spices to suit your preferences.
- Crowd-Pleaser: Whether it’s family dinner or a gathering with friends, this dish never fails to impress.
The Secret to Perfect Longhorn Parmesan Crusted Chicken
The magic of this recipe lies in its layers of flavor and texture. The chicken is marinated in Italian dressing, which infuses it with zesty, herby goodness while keeping it moist and tender. A quick sear locks in the juices, and the Parmesan-ranch sauce adds a creamy, tangy layer. The provolone cheese melts beautifully over the chicken, while the buttery panko-Parmesan topping creates that signature crunch.
Ingredients You’ll Need
Here’s everything you need to create this mouthwatering dish:
- 4 boneless, skinless chicken breasts: Tender and juicy, they’re the perfect base for this recipe.
- 1 cup Italian salad dressing: Used for marinating, it adds flavor and keeps the chicken moist.
- 2 tablespoons olive oil: For searing the chicken to golden perfection.
- ½ cup grated Parmesan cheese, divided: Adds a rich, nutty flavor to both the sauce and the crust.
- ½ cup ranch dressing: Creates the creamy, tangy layer beneath the cheese.
- 4 slices provolone cheese: Melts beautifully for a gooey, cheesy topping.
- ¼ cup salted butter, melted: Binds the crust and gives it a rich flavor.
- ½ cup panko breadcrumbs: Adds the signature crispy texture to the topping.
- 1 teaspoon garlic powder: Infuses the crust with a savory, aromatic kick.
- ½ teaspoon salt: Enhances the flavors throughout the dish.
- ¼ teaspoon black pepper: Adds a subtle hint of spice to the crust.
Step-by-Step Instructions
1. Marinate the Chicken
Begin by pounding the chicken breasts to an even thickness of about ½ inch. This ensures they cook evenly. Place the chicken in a bowl or zip-top bag and pour the Italian dressing over them. Marinate in the refrigerator for at least 30 minutes, but if you have the time, up to 8 hours will maximize the flavor.
2. Sear the Chicken
Preheat your oven to 400°F (200°C). Heat the olive oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Sear each breast for 3–4 minutes per side until golden brown. Transfer the seared chicken to a plate and set aside.
3. Prepare the Parmesan-Ranch Sauce
In a small bowl, combine ¼ cup of the grated Parmesan cheese with the ranch dressing. Stir until smooth and creamy, then set it aside.
4. Assemble the Toppings
Spread the Parmesan-ranch sauce evenly over each seared chicken breast. Top each piece with a slice of provolone cheese, pressing it lightly to adhere.
5. Make the Parmesan-Panko Crust
In a separate bowl, mix the melted butter, panko breadcrumbs, remaining ¼ cup of Parmesan cheese, garlic powder, salt, and black pepper. Stir until the breadcrumbs are well-coated and clump slightly.
6. Add the Crust and Bake
Sprinkle the Parmesan-panko mixture generously over the provolone-topped chicken breasts, pressing lightly to ensure it sticks. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden brown.
7. Serve and Enjoy
Remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley, if desired, for a pop of color and flavor. Pair with your favorite sides and savor every bite!
Tips for Success
To make sure your Parmesan Crusted Chicken turns out perfectly, keep these tips in mind:
- Don’t Skip the Marinate: Even a short 30-minute soak in Italian dressing makes a big difference in flavor and tenderness.
- Use an Oven-Safe Skillet: This makes the transition from stovetop to oven seamless and saves on cleanup.
- Broil for Extra Crispiness: For an even crunchier topping, broil the chicken for the last 2–3 minutes of baking. Keep a close eye to prevent burning.
- Customize the Cheese: Provolone is delicious, but mozzarella, Swiss, or Monterey Jack also work well.
- Check the Temperature: Use a meat thermometer to ensure the chicken is fully cooked without drying out.
Serving Suggestions
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken pairs beautifully with a variety of sides. Here are some ideas:
- Mashed Potatoes: Creamy and buttery, they complement the rich flavors of the chicken.
- Steamed Vegetables: Broccoli, green beans, or asparagus add freshness and color to the plate.
- Rice Pilaf: A lightly seasoned rice dish works as a perfect base for the chicken.
- Garlic Bread: Great for soaking up any leftover sauce or crumbs.
Storing and Reheating
If you have leftovers, here’s how to store and reheat them while keeping the chicken juicy and the crust crispy:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Reheat in the Oven: Warm the chicken at 350°F (175°C) for about 10 minutes to maintain the crispy texture of the topping.
- Freeze: While best enjoyed fresh, you can freeze cooked chicken for up to 2 months. Thaw overnight in the fridge and reheat as directed.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (serves 4):
- Calories: ~450 kcal
- Protein: ~45g
- Carbohydrates: ~8g
- Fat: ~25g
- Saturated Fat: ~10g
- Cholesterol: ~120mg
- Sodium: ~800mg
Why You Should Make This Longhorn Parmesan Crusted Chicken
A Perfect Blend of Simplicity and Elegance
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken is the ultimate combination of easy preparation and restaurant-worthy results. Imagine tender, juicy chicken topped with a creamy Parmesan-ranch sauce, layered with melty provolone, and finished with a crispy, golden Parmesan-panko crust. Each bite feels like a symphony of flavors and textures, delivering that “wow” factor every time.
What makes this recipe truly special is that it’s approachable for cooks of all levels. The steps are simple, the ingredients are familiar, and the results are guaranteed to impress. You don’t need fancy equipment or advanced culinary skills to recreate this dish—just follow the recipe, and you’ll be rewarded with a meal that looks and tastes like it came straight from a high-end restaurant.
A Crowd-Pleaser for All Ages
This Parmesan-crusted chicken is a dish that everyone can get behind. Kids will love the cheesy, crispy topping, while adults will appreciate the depth of flavor and satisfying textures. The zesty Italian marinade, creamy ranch layer, and crunchy breadcrumb topping create a balance that appeals to all taste buds.
It’s also incredibly adaptable for different dietary needs or preferences. Swap the chicken for tofu or a plant-based alternative for vegetarians, or use gluten-free breadcrumbs if needed. The recipe’s flexibility means you can tweak it to suit your family’s needs without sacrificing flavor.
Layers of Flavor in Every Bite
What sets this recipe apart from other chicken dishes is the layers of flavor and texture. It starts with the chicken breasts, marinated in Italian dressing for a tangy, herbaceous base. Then comes the creamy Parmesan-ranch sauce, which adds richness and a touch of tang. The provolone cheese melts into a gooey, stretchy layer, while the panko-Parmesan topping brings the perfect crispy finish.
Each component enhances the dish, ensuring that every bite is bursting with flavor. It’s the kind of meal where you’ll find yourself savoring each forkful, marveling at how the elements work together.
Share Your Creations
One of the joys of cooking is sharing your culinary triumphs with others. This recipe is perfect for showcasing your skills and impressing family or friends. Serve it at your next dinner party, or simply surprise your loved ones with a restaurant-quality meal at home.
If you’re proud of how your dish turned out, why not share it? Snap a photo and tag me on social media—I’d love to see your version of this Copycat Longhorn Steakhouse Parmesan Crusted Chicken. You might even inspire others to give the recipe a try!
Ready to Try It?
Now that you know what makes this recipe so special, it’s time to roll up your sleeves and start cooking. With its irresistible combination of creamy, cheesy, and crispy layers, this dish is sure to become a favorite in your household. Whether you’re cooking for a crowd or treating yourself to something indulgent, this Parmesan-crusted chicken delivers every time.
So, preheat your oven, gather your ingredients, and prepare to wow your taste buds. Trust me, once you’ve tasted this dish, you’ll want to make it again and again. Enjoy!
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Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This copycat recipe recreates the famous Longhorn Steakhouse Parmesan Crusted Chicken with tender chicken, a creamy Parmesan sauce, and a crispy, cheesy topping.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Italian salad dressing (for marinating)
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese, divided
- ½ cup ranch dressing
- 4 slices provolone cheese
- ¼ cup salted butter, melted
- ½ cup panko breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Marinate chicken in Italian dressing for at least 30 minutes or up to 8 hours.
- Preheat oven to 400°F (200°C). Sear marinated chicken in olive oil for 3–4 minutes per side.
- Combine ¼ cup Parmesan cheese with ranch dressing and spread over seared chicken.
- Top each chicken breast with a slice of provolone cheese.
- Mix melted butter, panko breadcrumbs, remaining Parmesan, garlic powder, salt, and pepper. Sprinkle over chicken.
- Bake for 10–12 minutes, or until chicken reaches 165°F (74°C). Broil for 2–3 minutes for extra crispiness if desired.
- Rest for a few minutes before serving. Garnish with parsley if desired.
Notes
- Substitute provolone with mozzarella, Swiss, or Monterey Jack if preferred.
- For added crispiness, broil briefly at the end of cooking.
- Pair with mashed potatoes, vegetables, or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American