Longhorn Steakhouse Parmesan Crusted Chicken

There’s something truly special about a perfectly cooked chicken breast smothered in a rich, creamy Parmesan crust. If you’ve ever dined at Longhorn Steakhouse, you know their Parmesan Crusted Chicken is a fan favorite. It’s tender, juicy, and bursting with layers of cheesy, garlicky goodness.

this RECIPE FOR LATER

The best part? You don’t have to visit the restaurant to enjoy this dish! With this easy copycat recipe, you can recreate the magic of Longhorn Steakhouse Parmesan Crusted Chicken right in your own kitchen. Whether you’re making a cozy family dinner or impressing guests, this dish delivers restaurant-quality flavors with minimal effort.

Why You’ll Love This Recipe

• Restaurant-Quality at Home – Enjoy your favorite Longhorn dish without leaving your house.
• Simple Ingredients – Made with kitchen staples you likely already have.
• Rich & Flavorful – A combination of garlic, cheese, and creamy ranch dressing creates an irresistible topping.
• Quick & Easy – Ready in under an hour with minimal prep.
• Versatile – Pair it with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

For the Parmesan Crust:

• ½ cup grated Parmesan cheese
• ½ cup shredded provolone cheese
• ¼ cup mayonnaise
• 2 tablespoons ranch dressing
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional for heat)
• ½ cup panko breadcrumbs
• 2 tablespoons melted butter

How to Make Longhorn Steakhouse Parmesan Crusted Chicken

Step 1: Prepare the Chicken

Start by pounding the chicken breasts to an even thickness. This ensures they cook evenly and stay juicy. If your chicken breasts are particularly thick, slice them in half horizontally to create thinner cutlets.

Season both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika. Let the chicken sit for about 10 minutes while you heat the pan—this allows the seasoning to absorb slightly.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes per side until golden brown. You’re not cooking them all the way through yet—just getting a nice sear.

Once seared, transfer the chicken to a baking dish and set aside.

Step 3: Make the Parmesan Crust

In a small bowl, mix the Parmesan cheese, provolone cheese, mayonnaise, ranch dressing, garlic powder, onion powder, oregano, and red pepper flakes. Stir until well combined.

In a separate bowl, mix the panko breadcrumbs with melted butter. This creates a crispy, golden topping.

Step 4: Assemble and Bake

Spread the Parmesan mixture evenly over each chicken breast. Then, sprinkle the buttery panko breadcrumbs on top.

Place the baking dish in a preheated oven at 400°F (200°C) and bake for 10-12 minutes, or until the cheese is bubbly and the breadcrumbs turn golden brown.

For extra crispiness, switch the oven to broil for the last 1-2 minutes. Keep a close eye to prevent burning!

Step 5: Serve and Enjoy

Remove the chicken from the oven and let it rest for a couple of minutes before serving. This helps the juices redistribute, keeping the meat tender. Serve with your favorite side dishes and enjoy the cheesy, garlicky perfection!

Helpful Tips

• Pound the Chicken Evenly – This ensures even cooking and prevents dry spots.
• Don’t Overcook the Chicken – Use a meat thermometer and remove the chicken when it reaches 165°F (75°C).
• Use Freshly Grated Parmesan – Pre-packaged cheese doesn’t melt as well and can affect the texture.
• Broil for a Crispy Topping – The last minute under the broiler gives the crust a beautiful golden finish.

Recipe Details

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

Notes

• If you prefer a lighter version, you can use Greek yogurt instead of mayonnaise in the topping.
• Swap provolone for mozzarella if that’s what you have on hand.
• Want a spicier kick? Add extra red pepper flakes or a dash of hot sauce.

Nutritional Information (Per Serving)

• Calories: ~450
• Protein: 40g
• Carbohydrates: 8g
• Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 750mg

(Note: These values are estimates and may vary based on exact ingredients used.)

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs will work just as well. Just adjust the cooking time as they may take a bit longer.

What’s the best way to reheat leftovers?

To keep the Parmesan crust crispy, reheat in the oven at 350°F for about 10 minutes. Avoid microwaving, as it can make the topping soggy.

Can I make this ahead of time?

Absolutely! You can prepare the chicken and the Parmesan topping separately, then assemble and bake when ready to serve.

What sides go well with this dish?

Some great options include garlic mashed potatoes, roasted asparagus, steamed broccoli, or a fresh Caesar salad.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: For best results, warm in the oven at 350°F until heated through.

Related Recipes

If you loved this recipe, here are some other cheesy and delicious dishes you might enjoy:

• Garlic Chicken with Asiago Gravy

• Melt-in-Your-Mouth Chicken Breast

Conclusion

Longhorn Steakhouse Parmesan Crusted Chicken is the perfect dish for a cozy, restaurant-style dinner at home. With its juicy, well-seasoned chicken and crispy, cheesy topping, it’s bound to become a family favorite. Whether you’re making it for a special occasion or just a weeknight meal, this recipe is easy, delicious, and satisfying.

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