Longhorn Parmesan Chicken

There’s something undeniably comforting about sitting down to a plate of Longhorn Parmesan Chicken. The first time I tasted it, I was transported to a rustic kitchen where golden, crispy chicken mingles with the creamy richness of Parmesan and a drizzle of warm ranch. This dish isn’t just a dinner; it’s an experience. Across many family tables, it’s the centerpiece of birthdays, weekend gatherings, and “just because” nights. Its magic comes from its balance — crispy yet juicy chicken, savory Parmesan crust, and a burst of flavor from that signature ranch drizzle.

Originating from the beloved Longhorn Steakhouse menu, this Parmesan-crusted chicken has become a copycat favorite for home cooks, capturing the essence of restaurant comfort food. It’s a perfect way to bring the indulgent flavors of a night out into your own kitchen, no special occasion required.

Why You’ll Love This Recipe

You’ll fall for Longhorn Parmesan Chicken because it delivers everything you want in a home-cooked meal: it’s rich, crispy, and deeply satisfying. The Parmesan crust adds a nutty, savory crunch, while the creamy ranch drizzle provides the perfect cool contrast. Plus, it’s easy enough for a weeknight yet fancy enough to impress guests.

Whether you’re reliving a favorite restaurant memory or discovering it for the first time, this dish promises to become a regular in your rotation.

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INGREDIENTS YOU’LL NEED

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup shredded provolone cheese
• 1 cup panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• ½ cup ranch dressing
• 2 tablespoons sour cream

HOW TO MAKE LONGHORN PARMESAN CHICKEN

STEP-BY-STEP INSTRUCTIONS

Let’s walk through how to make Longhorn Parmesan Chicken, the cozy, restaurant-inspired dish that’s sure to win over your family.

1. Prepare the chicken:
   Start by patting the chicken breasts dry with paper towels. This helps them brown beautifully. Season each breast on both sides with salt, black pepper, garlic powder, and paprika.
2. Make the crust mixture:
   In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter. Stir until the crumbs are evenly coated — this will ensure that crispy, golden finish we all crave.
3. Sear the chicken:
   In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and sear them for about 4–5 minutes per side until they’re golden brown. You don’t need to cook them through yet — they’ll finish in the oven.

1. Finish in the oven:
   Preheat your oven to 400°F (200°C). Transfer the seared chicken breasts to a baking dish. Top each one generously with the Parmesan-panko mixture, then sprinkle shredded provolone cheese on top. Bake for 10–15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
2. Make the drizzle:
   While the chicken bakes, mix the ranch dressing with sour cream in a small bowl. This creates that creamy, tangy drizzle that pulls the whole dish together.
3. Serve and enjoy:
   Once the chicken is ready, let it rest for a few minutes. Plate it up, drizzle with the ranch sauce, and get ready to watch everyone’s eyes light up.

HELPFUL TIPS

• Pound the chicken: For even cooking, lightly pound the chicken breasts to an even thickness before seasoning.
• Customize the crust: Add a pinch of Italian seasoning or crushed red pepper flakes to the breadcrumb mix for extra flavor.
• Don’t skip the drizzle: That creamy ranch-sour cream drizzle is what takes this dish from good to unforgettable.

DETAILS

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking and Pan-Searing
• Cuisine: American
• Diet: High-Protein

NOTES

You can substitute the provolone cheese with mozzarella if that’s what you have on hand. For an extra crispy crust, broil the chicken for the last 1–2 minutes.

NUTRITIONAL INFORMATION

(Per serving; approximate)
Calories: 450
Protein: 38g
Fat: 28g
Carbohydrates: 15g
Fiber: 1g
Sugar: 2g

FREQUENTLY ASKED QUESTIONS

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work wonderfully and stay juicy.

Can I make this ahead of time?
You can prep the crust and season the chicken ahead, but bake just before serving for the crispiest result.

What sides go well with Longhorn Parmesan Chicken?
It pairs beautifully with mashed potatoes, roasted vegetables, or a fresh green salad.

STORAGE INSTRUCTIONS

Store leftover Longhorn Parmesan Chicken in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to keep the crust crispy.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Parmesan Crusted Chicken with Garlic Cream Sauce
• Keto Air Fryer Chicken Breast
• Garlic Parmesan Chicken and Potatoes
• Longhorn Steakhouse Parmesan Crusted Chicken – Easy and Flavorful

CONCLUSION

Longhorn Parmesan Chicken brings the cozy warmth of a favorite restaurant meal straight to your home kitchen. It’s a dish filled with texture and flavor — crunchy, cheesy, creamy, and completely satisfying. Once you make it, you’ll see why it has earned a permanent place in so many family kitchens.