Longhorn Steakhouse Parmesan Crusted Chicken: A Crispy, Cheesy Copycat Recipe
There’s something magical about the first bite of Longhorn Steakhouse’s Parmesan Crusted Chicken—the golden, crispy crust giving way to juicy, tender chicken beneath a blanket of melted provolone and garlicky Parmesan breadcrumbs. It’s the kind of dish that makes you close your eyes and savor every bite.
I first fell in love with this dish on a rare date night years ago. My husband and I, exhausted from parenting two toddlers, snuck out for a steakhouse dinner. But instead of ordering a steak, I chose the Parmesan Crusted Chicken on a whim—and it stole the show. The creamy, tangy ranch-Parmesan sauce, the crunch of buttery panko, the stretchy melted cheese… I was hooked.
After countless attempts (and a few kitchen mishaps), I finally cracked the code to recreating this restaurant favorite at home. Now, it’s our family’s most-requested meal—even my picky 6-year-old licks her plate clean. And the best part? It’s easy. No fancy techniques, just big, bold flavors that taste like a special occasion.
Why You’ll Love This Recipe
Restaurant-quality at home – Skip the wait and hefty bill—this copycat tastes even better than Longhorn’s version 10.
Crispy-meets-creamy texture – The contrast of the crunchy panko topping with the melty cheese and juicy chicken is downright addictive 5.
Weeknight-friendly – Ready in under an hour, with most of the work being hands-off marinating time 9.
Crowd-pleaser – Picky eaters, foodie friends, and steakhouse snobs alike will beg for seconds 110.
Customizable – Swap cheeses, adjust spices, or make it keto—it’s endlessly adaptable 15.
The Picky Eater Who Fell in Love
My niece, a self-proclaimed “plain chicken nuggets only” critic, once turned up her nose at this dish. But one bite—one bite—of the crispy, cheesy crust had her sneaking a second piece when she thought no one was looking. By the end of dinner, she’d declared it “way better than nuggets” and asked for the recipe. Now, it’s her birthday dinner request every year.
What Makes It Special
Freshly grated Parmesan – Pre-shredded cheese contains anti-caking agents that prevent proper melting. Freshly grated delivers a nuttier, richer flavor 610.
Panko breadcrumbs – Lighter and crispier than regular breadcrumbs, they create an airy, golden crust 59.
Provolone cheese – Its mild tang and superior meltiness make it the perfect glue for the Parmesan crust 14.
Garlic-infused butter – The secret to the breadcrumbs’ irresistible aroma and depth 510.
Two-step cooking – Searing locks in juices, while broiling creates that signature bubbly, browned top 26.
Making It Happen
1. Marinate for Maximum Flavor
Whisk together olive oil, Italian seasoning, garlic, and spices, then coat the chicken. Let it soak up those flavors for at least 30 minutes (or overnight for deeper taste). The acid in the marinade tenderizes the meat, ensuring every bite is succulent 14.
2. Sear to Perfection
Heat a cast-iron skillet until it’s just smoking—this guarantees a gorgeous golden sear. Add the chicken and resist the urge to poke it! Letting it sit undisturbed for 5 minutes develops that crispy exterior. Flip, cook until 160°F, then transfer to a plate. The carryover heat will bring it to 165°F safely 16.
3. Build the Cheesy Layers
Mix ranch dressing with Parmesan for a creamy, tangy base. Spread it over the chicken, then drape with provolone (the cheese “glue” that holds everything together). The ranch-Parmesan combo mimics Longhorn’s signature sauce 29.
4. Crown with Crispy Breadcrumbs
Toss panko with garlic powder, more Parmesan, and melted butter until clumpy. Pile it high on each breast—the more, the better! Broil on the middle rack (not too close to the heat) until the topping is golden and the cheese bubbles like a savory lava flow 510.
You Must Know
Use a meat thermometer – Chicken is done at 165°F. Overcooking dries it out 6.
Freshly grate your Parmesan – The green-can stuff won’t melt properly 610.
Watch the broiler like a hawk – It can go from golden to burnt in seconds 29.
Let it rest – Wait 5 minutes before slicing to keep the juices inside 6.
Cast iron is king – It retains heat for the perfect sear and transitions seamlessly to the broiler 110.
Serving Ideas
Pair this chicken with:
Sides: Garlic mashed potatoes, roasted asparagus, or a crisp Caesar salad 14.
Drinks: A buttery Chardonnay or sparkling lemonade for kids 10.
Bread: Warm, crusty rolls to swipe up every last cheesy crumb 5.
Make It Different
Keto: Swap panko for crushed pork rinds 1.
Spicy: Add red pepper flakes to the breadcrumbs or a dash of hot sauce to the ranch 5.
Herbaceous: Stir fresh rosemary or thyme into the breadcrumb mix 5.
Dairy-free: Use vegan cheese and mayo-based ranch 5.
Grilled: Cook chicken on the grill, then add toppings and broil indoors 5.
Storage & Reheating
Fridge: Store leftovers airtight for up to 3 days 16.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating 1.
Reheat: Oven at 350°F for 10–15 minutes (microwaving softens the crust) 69.
Casserole Success Tips
Even thickness: Pound chicken to ½-inch for uniform cooking 9.
Dry chicken = better sear: Pat marinated chicken dry before cooking 6.
Layer toppings generously: More cheese = more gooey goodness 10.
Rotate under broiler: Ensures even browning 2.
FAQs
1. Can I use chicken thighs?
Yes! Adjust cooking time (thighs take longer) 6.
2. What if I don’t have provolone?
Swiss, mozzarella, or Munster work well 14.
3. Can I skip marinating?
You can, but the flavor won’t be as deep. Even 15 minutes helps 4.
4. Why did my breadcrumbs burn?
Broiler was too close to the rack or left unattended 2.
5. Can I make it ahead?
Prep toppings and marinate chicken overnight, but assemble just before broiling 9.
Recipe Card
Prep Time: 35 mins (incl. marinating)
Cook Time: 15 mins
Total Time: 50 mins
Category: Main Dish
Difficulty: Easy
Cuisine: American
Yield: 4 servings
Ingredients
Chicken & Marinade
4 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon parsley
1 teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon kosher salt
4 chicken breasts (½” thick)
Creamy Topping
¼ cup Ranch dressing
¼ cup grated Parmesan
2–4 slices provolone (halved)
Parmesan Breadcrumbs
½ cup panko
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup Parmesan
2 tablespoons melted butter
Fresh parsley (garnish)
Instructions
Mix marinade ingredients, coat chicken, and refrigerate 30+ mins.
Combine panko, spices, Parmesan, and butter; set aside.
Sear chicken in a skillet 5 mins per side until 160°F.
Mix ranch and Parmesan; spread on chicken, top with provolone.
Press breadcrumbs onto cheese, broil 3–5 mins until golden.
Garnish with parsley and serve hot.
Notes
For thicker breasts, slice horizontally or pound to ½-inch.
Cast iron skillets yield the best sear and broil.
Tools You’ll Need
Cast-iron skillet
Meat thermometer
Mixing bowls
Allergy Info
Contains dairy, gluten. For gluten-free, use GF panko.
