If you’ve ever found yourself craving restaurant-style comfort food, then this Longhorn Steakhouse Parmesan Crusted Chicken absolutely deserves a place on your dinner table. Packed with juicy chicken, a creamy ranch spread, and a cheesy, golden parmesan crust that bubbles up in the oven, every bite delivers those bold flavors you love from Longhorn—right at home. This copycat recipe combines approachable ingredients with irresistible texture and makes transforming a humble chicken breast into a crowd-pleaser easier than you think.
Ingredients You’ll Need
One thing I adore about making Longhorn Steakhouse Parmesan Crusted Chicken is how the ingredient list is straightforward yet each item is truly essential. Everything works together to layer flavors and create that signature golden topping—no fancy equipment or fussy steps needed.
- Boneless skinless chicken breasts (4): Choose evenly sized pieces for uniform cooking and juicy results.
- Olive oil (1 tablespoon): Adds richness and helps you achieve that beautiful golden sear before baking.
- Garlic powder (1 teaspoon): Gives the chicken a deep, savory backbone right from the start.
- Paprika (½ teaspoon): Boosts color and infuses a gentle smokiness.
- Salt and black pepper (to taste): Essential for bringing out all the other flavors—don’t be shy!
- Ranch dressing (¼ cup): The creamy base for the signature spread, balancing herbs and tanginess.
- Sour cream (2 tablespoons): Makes the ranch layer extra smooth and velvety.
- Grated Parmesan cheese (½ cup): The star ingredient for that irresistible crust—use freshly grated for extra melt factor!
- Shredded provolone or mozzarella cheese (½ cup): Melty, stretchy, and full of flavor.
- Panko breadcrumbs (¼ cup): Add crunch and toastiness to the topping.
- Melted butter (2 tablespoons): Helps the cheese and crumbs brown up beautifully in the oven.
- Dried parsley (1 teaspoon): Provides a hint of color and brightness in the finished crust.
How to Make Longhorn Steakhouse Parmesan Crusted Chicken
Step 1: Flatten and Season the Chicken
Start by using a meat mallet (or even a rolling pin) to gently pound each chicken breast to an even thickness, about 1/2 inch. This simple trick helps the chicken cook evenly—no dry edges or raw centers. Sprinkle both sides generously with garlic powder, paprika, salt, and black pepper. You’ll already notice the aroma getting you hungry!
Step 2: Sear for Flavor
Heat olive oil in a large, oven-safe skillet over medium heat. Add the chicken breasts and sear for 4–5 minutes per side, or until they’re golden brown and almost cooked through. This quick pan sear locks in the juices and adds a flavorful foundation before the oven takes over.
Step 3: Mix Up the Ranch Spread
In a small bowl, stir together the ranch dressing and sour cream. This spread will keep the chicken extra moist and bring that classic steakhouse flavor to life. It’s creamy, tangy, and so easy—just two ingredients, but what a difference it makes!
Step 4: Create the Parmesan Crust
In another bowl, combine the grated Parmesan, shredded provolone (or mozzarella), panko breadcrumbs, melted butter, and dried parsley. This blend is the magic that transforms ordinary baked chicken into Longhorn Steakhouse Parmesan Crusted Chicken. Every bite will have that signature cheesy crunch.
Step 5: Assemble and Bake
Spread the ranch mixture over each seared chicken breast, then top generously with the parmesan crust. Press gently with your fingers or the back of a spoon so it sticks well. Transfer the skillet to your preheated oven and bake for 10–12 minutes, until the chicken hits 165°F inside and the topping turns gorgeous and golden. Let it rest a few minutes—trust me, it’s worth the wait for juicier chicken and that oozy, cheesy crust.
How to Serve Longhorn Steakhouse Parmesan Crusted Chicken
Garnishes
Try a sprinkle of fresh parsley, a little extra grated parmesan, or even a dash of crushed red pepper flakes for a subtle kick. These small touches boost color and flavor, making your homemade Longhorn Steakhouse Parmesan Crusted Chicken look just as good as it tastes.
Side Dishes
This chicken loves classic sides—a pile of mashed potatoes, garlicky green beans, or a simple mixed green salad are all perfect pairings. The creamy, cheesy topping is especially delicious when you can scoop up any extra with those sides. Even buttery corn or roasted broccoli feel right at home with this dish.
Creative Ways to Present
Turn this main course into a showstopper by slicing the chicken and fanning it over creamy risotto, piling it onto a toasted bun for an epic sandwich, or serving it over pasta tossed with a touch of olive oil and herbs. Your family and guests will feel like they’re dining out, but better—because you made it!
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your meal, store any leftover Longhorn Steakhouse Parmesan Crusted Chicken in an airtight container in the fridge for up to three days. The flavors deepen overnight, and that crunchy cheese topping stays surprisingly tasty even after a little chill time.
Freezing
If you have more leftovers, you can freeze this chicken, though keep in mind the crust might lose some of its crispness. To freeze, wrap each piece tightly in foil or plastic wrap, then pop them into a freezer-safe bag for up to two months. Thaw overnight in the fridge when you’re ready for another cheesy, comforting meal.
Reheating
For best results, reheat leftovers in the oven or air fryer at 350°F until warmed through—about 10 minutes will do it. This method helps restore some crunch to the parmesan crust, much better than the microwave (though that’ll work in a pinch if you’re short on time).
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs stay extra juicy and work beautifully. Just flatten them a little and keep an eye on the baking time—they may need a minute or two less than breasts.
Is there a good substitute for provolone or mozzarella?
You can swap in any good melting cheese you like—try Monterey Jack or even Swiss for a slight twist. Just avoid cheeses that don’t melt smoothly, as they won’t give you that classic stretchy, gooey top.
Can I make Longhorn Steakhouse Parmesan Crusted Chicken gluten-free?
Definitely! Use gluten-free panko or crushed rice crackers for the crust, and ensure your ranch dressing is gluten-free. The rest of the recipe is naturally gluten-free and just as delicious.
How can I add more herbs or spices?
Feel free to jazz up the seasoning—add Italian seasoning, a pinch of cayenne, or some fresh basil in the crust for a flavor boost. This dish is super flexible and adapts well to your favorite flavors.
What’s the best way to tell when the chicken is cooked?
For perfect results, use an instant-read thermometer and pull the chicken out right at 165°F internally. This keeps it moist and safe to eat, and you’ll know for sure it’s done even if the topping is nicely browned.
Final Thoughts
I hope you’re as excited to make Longhorn Steakhouse Parmesan Crusted Chicken as I am to share it with you! It’s comfort food with serious steakhouse flair, but so friendly for home cooks—plus that crispy, cheesy crust is impossible to resist. Give it a try and watch it disappear from your table!
Print
Longhorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy a taste of Longhorn Steakhouse at home with this delicious Parmesan Crusted Chicken recipe. Tender chicken breasts are coated with a flavorful Parmesan crust and baked to perfection, creating a mouthwatering dish that’s sure to impress.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
Ranch Spread:
- ¼ cup ranch dressing
- 2 tablespoons sour cream
Parmesan Crust:
- ½ cup grated Parmesan cheese
- ½ cup shredded provolone or mozzarella cheese
- ¼ cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon dried parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the chicken: Flatten the chicken breasts and season with garlic powder, paprika, salt, and pepper.
- Sear the chicken: Sear the chicken in a skillet until golden brown.
- Make the spread: Mix ranch dressing and sour cream.
- Prepare the crust: Combine Parmesan, provolone/mozzarella, breadcrumbs, butter, and parsley.
- Assemble and bake: Spread ranch mixture on chicken, top with Parmesan crust, and bake until golden and cooked through.
- Serve: Rest before serving.
Notes
- This dish pairs well with mashed potatoes, green beans, or a side salad.
- For convenience, use pre-shredded cheese blends and bottled ranch dressing.
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