LongHorn Parmesan Crusted Chicken is a fan-favorite dish inspired by the popular LongHorn Steakhouse menu. Known for its juicy, tender chicken breasts topped with a golden, crispy parmesan crust, this dish combines savoury flavours and irresistible textures. It’s a standout entrée often ordered alongside steak or as a hearty main course.
What makes this dish truly special is the layering of flavours. First, the chicken is seasoned and seared to lock in its natural juices. Then, it’s topped with a creamy ranch sauce and slices of melted provolone cheese, creating a rich, velvety base. The finishing touch is a crunchy parmesan crust made with grated cheese, panko breadcrumbs, and Italian herbs. This contrast between the juicy chicken, creamy layer, and crispy topping keeps people returning for more.
The best part? You don’t have to dine out to enjoy this mouthwatering dish. With simple, accessible ingredients and easy-to-follow steps, you can recreate this restaurant-quality recipe right in your kitchen. Making it at home saves money and allows you to customize the flavours to your liking—whether you want it spicier, cheesier, or gluten-free. It’s a quick, satisfying meal perfect for busy weeknights or impressing guests at your next dinner gathering.
Ingredients You’ll Need for Parmesan Crusted Chicken
Chicken Base:
- Boneless, Skinless Chicken Breasts: Choose fresh, high-quality chicken. Pound them to an even thickness to ensure uniform cooking and juicy results.
- Olive Oil: Searing the chicken, locking in moisture, and adding a subtle richness.
The Flavorful Coating:
- Grated Parmesan Cheese: Freshly grated parmesan provides a nutty, salty flavour and crisp texture that pre-shredded varieties can’t match.
- Panko Breadcrumbs: These light, flaky breadcrumbs create the perfect crispy crust.
- Garlic Powder: Adds a warm, savoury depth without overpowering the other flavours.
- Italian Seasoning: A blend of herbs, such as oregano, basil, and thyme, enhances the dish with a Mediterranean flair.
- Salt and black Pepper are essential for seasoning both the chicken and the crust to bring out all the flavors.
Creamy Layer:
- Ranch Dressing: Provides a creamy, tangy layer that complements the richness of the cheese.
- Provolone Cheese: Melted over the chicken for a smooth, gooey texture and mild, buttery taste.
- Mayonnaise or Buttermilk (Optional): Helps tenderize the chicken and adds extra creaminess to the coating.
Additional Ingredients:
- Fresh Parsley (for Garnish): Adds a pop of colour and freshness to balance the rich flavours.
- Lemon Wedges (Optional): A squeeze of lemon brightens the dish with a hint of acidity.
Pro Tip
Always use freshly grated parmesan instead of pre-packaged shredded cheese. It melts better, tastes more affluent, and creates a crispier, golden-brown crust for that authentic LongHorn flavour.
How to Make LongHorn Parmesan Crusted Chicken
Prep the Chicken
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet until they’re about ½ inch thick. This ensures even cooking and tender, juicy meat.
- Season: Season both sides with salt, black pepper, garlic powder, and a pinch of Italian seasoning for added flavour.
- Sear: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 2–3 minutes per side until they are golden brown. This locks in moisture and adds a beautiful crust.
Create the Creamy Layer
- Spread Ranch Dressing: Transfer the seared chicken to a baking dish. Spread a creamy ranch dressing over each piece to add tanginess and help the cheese adhere.
- Top with Provolone Cheese: Place a slice of provolone on the ranch-covered chicken. The cheese will melt beautifully in the oven, creating a gooey, savoury layer.
Add the Parmesan Crust
- Prepare the Crust: In a small bowl, mix freshly grated parmesan cheese with panko breadcrumbs, a touch of Italian seasoning, and a drizzle of olive oil to help the mixture crisp up in the oven.
- Sprinkle Generously: Evenly distribute the parmesan mixture over the provolone-topped chicken, pressing it down slightly to help it stick.
Bake to Perfection
- Bake: Preheat your oven to 400°F (200°C). Bake the chicken for 12–15 minutes until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
- Broil (Optional): For an extra crispy crust, switch the oven to broil and cook for 1–2 minutes. Keep a close eye to prevent burning.
Pro Tip
Finish the chicken under the broiler for that signature golden, bubbly crust. A quick 1–2 minute broil adds a perfect crunch, just like LongHorn’s famous parmesan crusted chicken.
Tips for Perfect Parmesan Crusted Chicken
Juicy Chicken Every Time:
- Avoid Overcooking: The key to juicy chicken is cooking until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check for doneness without cutting into the chicken, which helps retain its juices.
- Pound Evenly: Pounding the chicken breasts to an even thickness ensures they cook uniformly, preventing dry edges.
Getting the Crust Extra Crispy:
- Use Panko Breadcrumbs: Unlike regular breadcrumbs, panko provides a light, airy crunch that crisps beautifully when baked.
- Olive Oil Mist: Lightly spray the parmesan-panko crust with olive oil before baking. This helps the crust turn golden and crispy without becoming greasy.
- Broil for Perfection: After baking, place the chicken under the broiler for 1–2 minutes to achieve an irresistible, bubbly, golden-brown crust.
Flavor Enhancements:
- Spicy Kick: Add a dash of cayenne pepper, smoked paprika, or crushed red pepper flakes to the breadcrumb mixture for a subtle heat that complements the cheesy crust.
- Herb Boost: Fresh herbs like chopped rosemary, thyme, or basil mixed into the crust add an aromatic layer of flavour.
Pro Tip
After baking, let the chicken rest for 5 minutes before slicing or serving. This allows the juices to be redistributed, ensuring every bite is tender, flavorful, and perfectly moist.
FAQs and Storage Tips for Parmesan Crusted Chicken
FAQs
Can I make this ahead of time?
Yes! You can prepare the chicken, add the crust, and refrigerate it (covered) for up to 24 hours before baking. For leftovers, reheat in the oven or air fryer to maintain the crispy texture—avoid microwaving, as it can make the crust soggy.
What’s the best cheese substitute for provolone?
Mozzarella is an excellent alternative for a mild, gooey texture. Swiss cheese works well for a sharper flavour and fontina for a creamy melt.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a juicier bite. Adjust the cooking time since thighs may take longer to reach an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accuracy.
What is the calorie count of LongHorn Steakhouse Parmesan Crusted Chicken?
The restaurant version of LongHorn’s Parmesan Crusted Chicken contains approximately 650–750 calories per serving, depending on the portion size and added toppings. For a homemade version, calories can vary based on ingredients, but you can reduce the calorie count by using light cheese, less butter, or a lighter dressing.
Storage Tips
- Refrigeration: Store any leftovers in a sealed container in the refrigerator for up to three days. If stacking, place parchment paper between layers to prevent the crust from sticking.
- Reheating: To restore crispiness, reheat in a preheated oven at 350°F (175°C) or in an air fryer for 5–7 minutes. Avoid the microwave for best results.
- Freezing: For easy meal prep, freeze uncooked, breaded chicken on a baking sheet. Once solid, transfer to a freezer-safe bag. When ready to cook, bake straight from frozen—add 5–10 minutes to the cooking time.
Pro Tip
For extra convenience, portion the chicken into individual servings before freezing. This makes it easy to grab, bake, and enjoy without defrosting the entire batch!
Why You’ll Love This Copycat LongHorn Parmesan Crusted Chicken
Enjoy the rich, savoury flavours of LongHorn’s signature Parmesan crusted chicken without leaving your kitchen. This copycat recipe delivers the same juicy, tender chicken with a perfectly crispy, cheesy crust, saving you time and money compared to dining out.
This recipe uses simple ingredients you likely already have in your pantry and comes together in under 30 minutes. It’s perfect for busy weeknights when you want something delicious and satisfying without spending hours in the kitchen.
This dish pairs beautifully with various sides, from mashed potatoes and roasted veggies to fresh salads and garlic bread. It’s great for family dinners, meal prep for the week, or impressing guests at your next get-together.
Give this recipe a try and bring the flavours of LongHorn Steakhouse straight to your table! Share your creations on social media, tag us, or comment below with your favourite twists or tips for improving this dish. We’d love to see how you make it your own!
LongHorn Parmesan Crusted Chicken
Ingredients
Chicken Base:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper (to taste)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Creamy Layer:
- ½ cup ranch dressing
- 4 slices provolone cheese
Parmesan Crust:
- ½ cup freshly grated parmesan cheese
- ½ cup panko breadcrumbs
- 1 tsp Italian seasoning
- 1 tbsp olive oil (for drizzling)
Optional Garnish:
- Fresh parsley (chopped)
- Lemon wedges
Instructions
Prep the Chicken:
- Pound the chicken breasts to an even thickness (about ½ inch) using a meat mallet.
- Season both sides with salt, pepper, garlic powder, and Italian seasoning.
Sear the Chicken:
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. Transfer to a baking dish.
Create the Creamy Layer:
- Spread ranch dressing evenly over each chicken breast.
- Top each piece with a slice of provolone cheese.
Add the Parmesan Crust:
- In a small bowl, mix parmesan cheese, panko breadcrumbs, Italian seasoning, and a drizzle of olive oil.
- Sprinkle the mixture over the chicken, pressing lightly to adhere.
Bake:
- Preheat the oven to 400°F (200°C). Bake for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Optional: Broil for 1–2 minutes for a golden, crispy crust.
Serve:
- Garnish with fresh parsley and lemon wedges. Let the chicken rest for 5 minutes before serving.
Notes
- Pro Tip: Use freshly grated parmesan for the best flavor and crispiness.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
- Freezing: Freeze uncooked, breaded chicken for up to 3 months. Bake from frozen, adding 5–10 minutes to the cooking time.
