If you love the famous LongHorn Steakhouse Parmesan Crusted Chicken, you’re going to love this easy copycat recipe. Tender marinated chicken breasts are topped with a creamy Parmesan ranch spread, melted provolone, and a buttery Parmesan panko crust for a restaurant-quality dinner you can make right at home.
This homemade version is simple enough for a weeknight meal but impressive enough for guests. Pair it with mashed potatoes, roasted vegetables, or a fresh salad for a complete dinner everyone will love.
What you’ll love about this recipe:
What Makes LongHorn Parmesan Crusted Chicken So Good?
The secret to this restaurant favorite is the combination of juicy marinated chicken, a creamy Parmesan ranch spread, melted provolone, and a buttery Parmesan panko topping. Each layer adds flavor and texture, creating the crispy, cheesy crust that makes this copycat recipe taste just like the one served at LongHorn Steakhouse.ar.
Ingredients
Boneless, Skinless Chicken Breasts
Chicken breasts are the star of this recipe. For even cooking, use breasts that are similar in size or pound them to an even thickness before marinating.
Italian Dressing
Italian dressing acts as both a marinade and a seasoning. It helps tenderize the chicken while adding herbs, garlic, and tangy flavor that mimics the restaurant version.
Provolone Cheese
Provolone melts beautifully and creates the gooey cheese layer that makes this recipe so irresistible. Sliced provolone works best, but shredded provolone can be used if needed.
Ranch Dressing
Ranch dressing combines with Parmesan cheese to create the creamy layer that sits beneath the crispy topping. Use your favorite bottled ranch or homemade ranch dressing.
Parmesan Cheese
Freshly grated Parmesan provides the best flavor and melts more smoothly than the shelf-stable grated variety. It also adds the signature savory flavor throughout the topping.
Panko Breadcrumbs
Panko breadcrumbs create a light, crispy topping that browns beautifully under the broiler. They stay crunchier than traditional breadcrumbs.
Butter
Melted butter coats the breadcrumbs, helping them become golden brown and crisp while adding rich flavor.
Garlic Powder
Garlic powder adds savory depth to the Parmesan topping without overpowering the other flavors.
Salt and Black Pepper
A simple seasoning of salt and pepper enhances the flavor of the chicken and balances the richness of the cheese topping.
Fresh Parsley (Optional)
A sprinkle of fresh parsley adds a pop of color and freshness just before serving, making the finished dish look as good as it tastes.
How to Make LongHorn Parmesan Crusted Chicken
- Marinate the chicken in 1 ½ cups of Italian dressing for at least 2 hours or overnight.
- Remove the chicken breasts from the Italian dressing and heat a cast iron grill or outdoor grill to medium-high heat.
- Grill the chicken for about 6 minutes on each side or until fully cooked (reaching an internal temperature of 165°F).
- Remove the chicken from the grill and allow it to rest.
- While the chicken is resting, prepare the ranch spread and parmesan topping.
- For the ranch spread, combine the grated parmesan cheese and buttermilk ranch dressing in a small bowl. Mix until fully combined and set aside.
- In another small bowl, combine the panko bread crumbs, granulated garlic, grated parmesan cheese, and melted butter to make the parmesan topping. Mix until fully combined and the bread crumbs are moistened.
- Preheat the oven’s broiler to HIGH and position an oven rack in the center.
- Transfer the grilled chicken to an oven-safe dish and spread 2 tablespoons of the ranch spread over each chicken breast.
- Sprinkle the diced Provolone cheese evenly over each chicken breast.
- Top each chicken breast with the panko and parmesan topping, dividing it evenly.
- Place the oven-safe dish under the broiler and broil until the cheese melts and the parmesan topping begins to turn light brown.
- Garnish with fresh parsley and serve. Enjoy!
Tips for the Best LongHorn Parmesan Crusted Chicken
- Marinate for the best flavor.
- Pound the chicken evenly.
- Use freshly grated Parmesan.
- Watch the broiler closely.
- Let the chicken rest before serving.
Variations
- Make it spicy with red pepper flakes.
- Use mozzarella instead of provolone.
- Turn it into sandwiches.
- Use chicken thighs. Add bacon.
- Make it gluten-free.
FAQs about Parmesan Crusted Chicken
Our Favorite
Side Dish Recipes
Longhorn Parmesan Crusted Chicken
Skip the steakhouse and make this LongHorn Parmesan Crusted Chicken at home. Juicy marinated chicken is topped with a creamy Parmesan ranch spread, melted provolone, and a crispy, buttery Parmesan crust for an easy restaurant-style dinner the whole family will love.
Ingredients
- 4 Boneless Skinless Chicken Breasts, Pounded to ¾ Inch Thickness
- 1 ½ Cups Italian Dressing
- 12 Slices Provolone Cheese, Diced (8 ounces)
Ranch Spread:
- ¼ Cup Grated Parmesan Cheese
- ¼ Cup Buttermilk Ranch Dressing
Parmesan Topping:
- ½ Cup Plain Panko Bread Crumbs
- 1 Teaspoon Granulated Garlic
- ¼ Cup Grated Parmesan Cheese
- 2 Tablespoons Unsalted Melted Butter
Instructions
- Marinate the chicken in 1 ½ cups of Italian dressing for at least 2 hours or overnight.
- Remove the chicken breasts from the Italian dressing and heat a cast iron grill or outdoor grill to medium-high heat.
- Grill the chicken for about 6 minutes on each side or until fully cooked (reaching an internal temperature of 165°F).
- Remove the chicken from the grill and allow it to rest.
- While the chicken is resting, prepare the ranch spread and parmesan topping.
- For the ranch spread, combine the grated parmesan cheese and buttermilk ranch dressing in a small bowl. Mix until fully combined and set aside.
- In another small bowl, combine the panko bread crumbs, granulated garlic, grated parmesan cheese, and melted butter to make the parmesan topping. Mix until fully combined and the bread crumbs are moistened.
- Preheat the oven's broiler on HIGH and position an oven rack in the center.
- Transfer the grilled chicken to an oven-safe dish and spread 2 tablespoons of the ranch spread over each chicken breast.
- Sprinkle the diced Provolone cheese evenly over each chicken breast.
- Top each chicken breast with the panko and parmesan topping, dividing it evenly.
- Place the oven-safe dish under the broiler and broil until the cheese melts and the parmesan topping begins to turn light brown.
- Garnish with fresh parsley and serve. Enjoy!
Notes
Marinate the chicken for at least 2 hours for the best flavor and tenderness. If your chicken breasts are thick, pound them to an even thickness so they cook evenly. Freshly grated Parmesan melts better and gives the topping a richer flavor than pre-grated cheese. Keep a close eye on the chicken while it's under the broiler, as the topping can brown quickly. Let the chicken rest for 5 minutes before serving to help keep it juicy.
