Longhorn Steakhouse Parmesan Crusted Chicken
This copycat Longhorn Steakhouse Parmesan Crusted Chicken recipe has tender, juicy chicken with a crispy, cheesy crust! This is an easy meal to prepare any night of the week for a dinner the whole family will enjoy.
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Golden brown, crispy chicken with a tender interior will be a hit no matter when you make it! This recipe that's popular at Longhorn Steakhouse, is so easy to make in your own kitchen for a comforting and restaurant-quality meal.
Why This Recipe Works
Using simple ingredients, this copycat Longhorn Parmesan crusted chicken will quickly become your new favorite dinner! Easy to make and more affordable than eating out, this recipe is perfect for weeknight dinners and Sunday family meals.
With juicy, tender chicken breasts and a savory Parmesan crust, this chicken is perfect to serve alongside your favorite veggie side and some mashed potatoes for a delicious meal!
And if you love this recipe, try my Melt in Your Mouth Chicken and these Crispy Soy Garlic Chicken Thighs for even more amazing chicken dinners!
Ingredients Needed
- Olive Oil: Or use whatever oil you have on hand.
- Seasonings: Gather a combination of Italian seasoning, salt and black pepper, garlic powder, and onion powder.
- Minced Garlic: I prefer to use fresh garlic, but you can use jarred minced garlic for a shortcut.
- Boneless Skinless Chicken Breasts
- Ranch Dressing: An easy way to instantly add savory flavor.
- Cheese: I use both provolone cheese and Parmesan cheese for double the cheesy goodness!
- Panko Bread Crumbs: Help make up the light and crispy crust that makes this chicken irresistible.
How to Make this Parmesan Crusted Chicken
- Step 1: In a small bowl, combine oil with Italian seasoning, parsley, garlic, salt, and pepper.
- Step 2: Coat the chicken well in the mixture and refrigerate for at least 30 minutes.
- Step 3: In another bowl, combine the Panko breadcrumbs with garlic powder, onion powder, Parmesan cheese, and melted butter.
- Step 4: Heat an oven-safe skillet over medium high heat, then cook 5 minutes undisturbed. Flip and cook another 4 to 6 minutes.
- Step 5: Preheat the oven broiler to high heat. In a bowl, mix Ranch dressing with Parmesan cheese.
- Step 6: Add the ranch Parmesan topping to the chicken breasts.
- Step 7: Place a slice of Provolone cheese over the chicken and the creamy ranch sauce.
- Step 8: Finish with Parmesan crumb topping and broil for 3 to 5 minutes, then serve!
Recipe Tips
- Be sure to keep a close eye on your chicken while it broils to prevent burning the flavorful crust.
- If you have particularly thick chicken breasts, you can slice them in half for thinner pieces and a more even thickness that will work better with this recipe. Otherwise, you may need to increase the cooking time.
- Boneless skinless chicken thighs can also be used. You'll need to cook them slightly longer than chicken breasts.
- Let the chicken rest for a minute or two after cooking so the juices can distribute
- Instead of provolone cheese, try mozzarella, Swiss, or fontina.
Recipe FAQ's
Use a meat thermometer to check for an internal temperature of at least 165 degrees F.
The dressing mixture and melty provolone cheese should keep the breadcrumb layer in place. You may need to give the provolone a minute or two to melt so the topping stays put.
More Easy Copycat Recipes
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Longhorn Steakhouse Parmesan Crusted Chicken
Ingredients
- 4 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon parsley
- 1 teaspoon minced garlic fresh or jarred
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 4 chicken breasts about ½” thick
Creamy Topping
- ¼ cup Ranch Dressing
- ¼ cup Parmesan cheese grated
- 2 -4 slices provolone cheese* each slice cut in half
Parmesan Breadcrumbs
- ½ cup Panko bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup Parmesan cheese
- 2 tablespoon salted butter melted
- Fresh chopped parsley for garnish, optional
Instructions
- In a bowl mix the oil with the Italian seasoning, parsley, garlic, black pepper and kosher together and add in the chicken coating it well with the mixture. Place this in the refrigerator for at least 30 minutes.
- In another bowl mix the panko with the garlic powder, onion powder, Parmesan cheese and melted butter. With a heavy duty fork or spoon, mix together. Set aside.
- Heat an oven-safe skillet over medium-high heat. Add the marinated chicken breasts to the pan cooking for about 5 minutes on the first side, leaving them undisturbed; then turning over cooking for about 4-6 more minutes or until the internal temperature of each chicken breast is 160 degrees F. Remove the skillet from the oven.
- Preheat the oven broiler to high heat.
- While the chicken is baking, mix the ranch dressing with the grated Parmesan cheese in a small bowl.
- Spread about 2 tablespoons of this ranch mixture over each chicken breast, then top each with one ½ slice of provolone cheese.
- Top each chicken breast with 2-4 tablespoons of the panko bread crumb mixture.
- Broil in the middle rack 3-5 minutes until the cheese starts to melt and the breadcrumbs are beginning to brown, rotating the pan as needed. Keep an eye on it so it doesn't burn.
- Serve immediately with your favorite vegetable and side dish!
Notes
- If the chicken breasts are really thick, slicing them lengthwise in half will give you the ½ inch thickness desired for this recipe. Chicken pieces more than ½ inch thick will require more cooking time in the skillet, reduce the temperature to medium as needed to ensure each breast is cooked to 165 degrees f.
- Refrigerate any leftovers in an airtight container for up to 3 days after baking.
