If you’ve ever found yourself wishing you could bring the unmistakable flavor of your favorite restaurant dish right into your own kitchen, then this LongHorn Steakhouse Parmesan Crusted Chicken Recipe is exactly what you need. This recipe captures that perfect balance of a crispy Parmesan crust, juicy chicken, and savory ranch-infused flavors without any fuss. It’s a meal that’s luxurious enough for guests but easy enough for a weeknight dinner, offering crispy, cheesy, and delicious bites that feel like a warm hug on a plate. Buckle up for a truly irresistible homemade version that will quickly become a go-to comfort classic.
Ingredients You’ll Need
Before you dive in, you’ll find that the ingredients are wonderfully simple yet thoughtfully chosen to build layers of flavor and texture. Each element plays a vital role—whether it’s the creamy ranch dressing for tang and moisture, or the blend of Parmesan cheeses for that rich, golden crust that’s simply unforgettable. Gather these essentials, and you’re halfway to dinner perfection.
- 4 boneless, skinless chicken breasts: The foundation of the dish — tender and juicy when cooked right.
- ½ cup olive oil: Adds richness and helps with browning the chicken beautifully.
- ½ cup ranch dressing: Infuses the chicken with creamy tang and keeps it moist.
- 3 tablespoons Worcestershire sauce: Deepens the umami flavor for that savory complexity.
- 1 teaspoon white vinegar: Brightens the taste and balances richness.
- 1 teaspoon lemon juice: Adds a fresh zing to lift all the flavors.
- 1 tablespoon minced garlic: Garlic is a must to give bold, aromatic notes.
- ½ teaspoon black pepper: Provides a subtle heat and warmth to the dish.
- ½ cup panko breadcrumbs: Offers a super crunchy texture on the crust.
- 1 teaspoon garlic salt: Enhances the overall flavor with a delicious garlic punch and seasoning.
- ⅓ cup shredded Parmesan cheese: Melts into the crust for that signature cheesy taste.
- 2 tablespoons melted butter: Adds richness and helps achieve a golden crust.
- ¼ cup grated Parmesan cheese: For final topping layers of cheesy crispness.
- ¼ cup ranch dressing: Used again to keep the top tender and full of flavor.
- 4 slices provolone cheese: Melts atop for a gooey, decadent finish.
How to Make LongHorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together the olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper in a large bowl. This marinade not only flavors the chicken deeply but also tenderizes it for juicy results. Let the flavors mingle while you move on to prepping the crust.
Step 2: Mix the Parmesan Crust
In a separate bowl, combine panko breadcrumbs, garlic salt, and shredded Parmesan cheese. This simple yet flavor-packed mixture is key to that crisp, golden coating you crave. The panko keeps it crunchy, while the garlic salt and cheese impart irresistible flavor.
Step 3: Coat the Chicken
Dip each chicken breast into the marinade, ensuring it’s fully coated. Then press each piece firmly into the breadcrumb and Parmesan mixture so the crust clings beautifully. It’s this step that builds that signature LongHorn Steakhouse Parmesan crust that makes this recipe memorable.
Step 4: Bake to Perfection
Place the crusted chicken breasts in a greased baking dish. Drizzle the melted butter evenly over the top to help create a golden, crispy crust. Bake at 375°F (190°C) for about 15-20 minutes until the chicken is cooked through and the crust turns deliciously golden.
Step 5: Add the Gooey Finish
During the last 2 minutes of baking, spread ¼ cup ranch dressing on top of each breast, sprinkle with grated Parmesan cheese, and place a slice of provolone cheese over each. Return to the oven just long enough to melt the cheese into a luscious topping.
How to Serve LongHorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
Fresh herbs like parsley or basil sprinkled on top add a burst of color and a fresh aroma that complements the rich, cheesy flavors perfectly. A light squeeze of lemon juice just before serving also brightens the dish beautifully.
Side Dishes
This chicken pairs brilliantly with crispy roasted potatoes, steamed green beans, or a bright mixed green salad. The sides should balance the richness of the chicken while keeping the meal vibrant and satisfying.
Creative Ways to Present
Try serving this dish nestled on a bed of creamy mashed potatoes or alongside risotto for an extra touch of elegance. Alternatively, slicing the chicken and layering it over pasta with a drizzle of ranch dressing makes for a fun twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place leftover Parmesan crusted chicken in an airtight container and refrigerate. It will stay fresh for up to 3 days and maintain much of its flavor and texture when stored properly.
Freezing
You can freeze cooked chicken for up to 2 months. Wrap each piece tightly in plastic wrap and foil before freezing to protect against freezer burn. Thaw in the refrigerator overnight before reheating.
Reheating
The best way to reheat to keep the crust crispy is to warm the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes. Avoid microwaving if you want to maintain that delightful crunch and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work well and often stay juicier, but they might take a few extra minutes to cook through compared to breasts.
Is there a substitute for ranch dressing?
You can use a mix of mayonnaise, buttermilk, and herbs if you want to make your own ranch-style dressing. However, store-bought ranch works perfectly and speeds up the process.
How do I make the crust extra crispy?
Using panko breadcrumbs is key since they stay crispier than regular breadcrumbs. Also, don’t skip the melted butter drizzle before baking as it helps with browning and crunch.
Can this recipe be made gluten-free?
Yes! Simply swap the panko breadcrumbs for gluten-free breadcrumbs. Make sure your Worcestershire sauce and ranch dressing are also gluten-free versions.
What’s the best way to tell if the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). If you don’t have one, cut into the thickest part and make sure the juices run clear, with no pink inside.
Final Thoughts
This LongHorn Steakhouse Parmesan Crusted Chicken Recipe is the perfect blend of simple ingredients and restaurant-quality flavors that you can enjoy anytime at home. It’s crisp, cheesy, and bursting with savory goodness that’s sure to delight everyone at your table. Give it a try—and soon, it’ll be your new favorite weeknight or special occasion dinner to share with friends and family.
Print
LongHorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This LongHorn Steakhouse Parmesan Crusted Chicken is a flavorful and crispy dish featuring tender chicken breasts coated in a mixture of Parmesan cheese, panko breadcrumbs, and seasoning, then baked to perfection. It’s topped with ranch dressing and provolone cheese to add creamy and tangy layers of flavor, making it an irresistible dinner option ideal for family meals or special occasions.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
Crust
- ½ cup panko breadcrumbs
- 1 teaspoon garlic salt
- ⅓ cup shredded Parmesan cheese
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese
Toppings
- ¼ cup ranch dressing
- 4 slices provolone cheese
Instructions
- Prepare the marinade: In a mixing bowl, combine olive oil, ½ cup ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper. Whisk thoroughly until all ingredients are well blended.
- Marinate the chicken: Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Ensure each breast is well coated. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
- Preheat the oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Make the Parmesan crust: In a separate bowl, combine panko breadcrumbs, garlic salt, shredded Parmesan cheese, grated Parmesan cheese, and melted butter. Mix well until the butter is evenly distributed and the mixture holds together slightly.
- Coat the chicken: Remove the chicken breasts from the marinade, allowing excess to drip off. Press each breast into the Parmesan breadcrumb mixture, ensuring an even and thorough coating on both sides.
- Bake the chicken: Place the coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for 15 minutes.
- Add toppings: After 15 minutes, remove the chicken from the oven. Spoon ¼ cup ranch dressing evenly over each breast and top each with a slice of provolone cheese.
- Finish baking: Return the chicken to the oven and bake an additional 5 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute and the crust to set.
Notes
- Marinating the chicken for longer than 30 minutes up to 2 hours can enhance flavor and tenderness.
- You can substitute provolone cheese with mozzarella or Monterey Jack if preferred.
- To reduce fat, use low-fat ranch dressing and less butter in the crust.
- Ensure chicken breasts are of similar thickness for even cooking; pounding them to an even thickness can help.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
