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:
About the Ingredients ⭐
- Chicken Breasts: Pound to an even thickness so they cook evenly.
- Italian Dressing: Marinates and adds flavor to the chicken.
- Provolone Cheese: Creates the melty cheese layer.
- Ranch & Parmesan: Combine for the creamy Parmesan ranch spread.
- Panko Breadcrumbs: Give the topping its crispy texture.
- Butter & Garlic: Add flavor and help the Parmesan topping turn golden.
Be sure to check out the full recipe and ingredient list below
How To Make Longhorn Parmesan Crusted Chicken
Marinate the Chicken: Pound the chicken breasts to an even thickness and marinate them in Italian dressing.
Cook the Chicken: Cook the chicken until golden and the internal temperature reaches 165°F.
Add the Topping: Combine the panko, Parmesan, melted butter, and garlic. Sprinkle over the chicken.
Add the Cheese: Place provolone over each chicken breast, then spread the Parmesan ranch mixture over the top.
Broil: Broil for a few minutes, until the cheese is melted and the Parmesan crust is golden and crispy.
Tips I Found Helpful 💙
- Pound the chicken evenly: This helps it cook at the same rate.
- Give it time to marinate: Let the chicken soak up the Italian dressing before cooking.
- Watch it under the broiler: The Parmesan crust can brown quickly.
- Check the temperature: Chicken is done when the center reaches 165°F.
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Longhorn Parmesan Crusted Chicken
LongHorn Parmesan Crusted Chicken is a juicy marinated chicken topped with a creamy Parmesan ranch spread, melted provolone, and a crispy buttery Parmesan crust.
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 928Total Fat: 62gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 190mgSodium: 2205mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 65g
