This LongHorn Steakhouse Parmesan Crusted Chicken copycat recipe brings together tender, juicy chicken breasts, a creamy ranch-Parmesan layer, melted provolone, and a buttery Panko-Parmesan crust. The chicken is seasoned, marinated, pan-seared, then finished under the broiler until the cheese melts and the topping turns golden and crisp.
It is a restaurant-style chicken dinner that is surprisingly practical to make at home. The combination of juicy chicken and a rich, cheesy topping makes it feel special enough for a weekend meal while still being manageable for a weeknight dinner.
If you enjoy easy chicken dinners, this recipe fits right alongside comforting meals like Crockpot Chicken Corn Chowder. The difference here is the combination of textures: tender chicken underneath, a creamy cheese layer in the middle, and crisp buttery breadcrumbs on top.
LongHorn Steakhouse currently lists Parmesan Crusted Chicken among its signature menu items, making this copycat version especially useful when you want those same familiar Parmesan-and-garlic flavors at home. You can see the restaurant’s current signature selections on the official LongHorn Steakhouse website.
Table of Contents
Why This Recipe Works
The biggest reason this recipe works is that the crust is not simply breadcrumbs pressed onto raw chicken. Instead, the chicken is cooked first, then layered with ranch and Parmesan, provolone cheese, and a separate buttery Panko topping.
That gives you several different textures in one bite. The chicken stays tender underneath, the ranch-Parmesan mixture adds a creamy savory layer, the provolone melts over the top, and the Panko mixture becomes crisp under the broiler.
The chicken is also marinated before cooking rather than going directly into the pan. Olive oil, herbs, garlic, salt, and pepper coat the chicken and help season it throughout the cooking process.
It is also more practical than many restaurant-style copycat recipes because the ingredients are familiar and easy to find. If you already make weeknight dishes like Sheet Pan Chicken Fajitas, most of the technique here will feel straightforward.
Ingredients Needed
The complete quantities are in the recipe card below. These are the main ingredients and the role each one plays in the finished dish.
- Olive Oil: Used in the seasoned marinade for the chicken. Another neutral cooking oil can be substituted if needed.
- Italian Seasoning: Adds a blend of dried herbs to the chicken before cooking.
- Parsley: Adds another herbal note to the seasoning mixture.
- Garlic: Fresh minced garlic flavors the chicken marinade, while garlic powder is used in the breadcrumb mixture.
- Salt and Black Pepper: Season the chicken before it hits the skillet.
- Onion Powder: Adds savory flavor to the Parmesan-Panko topping.
- Boneless Skinless Chicken Breasts: These form the base of the recipe. Thinner, evenly sized pieces cook more consistently.
- Ranch Dressing: Creates the creamy layer that goes over the cooked chicken before the cheese and breadcrumbs.
- Parmesan Cheese: Used in both the ranch topping and the crispy breadcrumb layer.
- Provolone Cheese: Melts over the chicken and provides the rich cheese layer beneath the crust.
- Panko Breadcrumbs: Give the upper layer its light, crisp texture.
- Butter: Melted butter is combined with the Panko and Parmesan to help the topping brown and crisp under the broiler.
How to Make LongHorn Steakhouse Parmesan Crusted Chicken
This recipe is made in stages. First the chicken is seasoned and marinated, then seared in an oven-safe skillet. The cheese layers and breadcrumb topping are added only after the chicken has cooked, and the dish is finished under the broiler.
Step 1: Make the Marinade
In a small bowl, combine the oil with Italian seasoning, parsley, minced garlic, salt, and pepper.
Mix well so the herbs and garlic are evenly distributed through the oil.
Step 2: Marinate the Chicken
Coat the boneless skinless chicken breasts thoroughly with the seasoned oil mixture.
Refrigerate the chicken for at least 30 minutes. This gives the seasoning time to sit on the chicken before cooking.
Step 3: Prepare the Panko Parmesan Topping
In a separate bowl, combine the Panko breadcrumbs, garlic powder, onion powder, Parmesan cheese, and melted butter.
Mix until the breadcrumbs are evenly coated with the butter and seasonings. This mixture becomes the crisp upper layer during broiling.
Step 4: Cook the Chicken
Heat an oven-safe skillet over medium-high heat. Add the chicken and cook the first side for about 5 minutes without disturbing it.
Flip the chicken and continue cooking for another 4–6 minutes, adjusting as needed for the thickness of the chicken breasts.
If you regularly cook comfort-food dinners such as Crockpot Lasagna, this recipe is a good change of pace because most of the active cooking happens quickly in one skillet.
Step 5: Make the Ranch Parmesan Layer
Preheat the oven broiler to high.
In a small bowl, combine the ranch dressing and Parmesan cheese. Spoon this creamy mixture over each cooked chicken breast.
Step 6: Add the Provolone
Place a slice of provolone cheese over each chicken breast and the ranch-Parmesan layer.
The provolone will melt under the broiler and helps create the cheesy layer that separates the creamy ranch mixture from the crunchy crumb topping.
Step 7: Add the Parmesan Crumb Topping
Spoon the prepared Panko-Parmesan mixture over the provolone.
Spread it over the top without aggressively pressing it down. The loose crumbs will brown more evenly under the broiler.
Step 8: Broil
Place the skillet under the broiler for about 3–5 minutes, or until the provolone is melted and the Parmesan-Panko topping is golden and crisp.
Stay close to the oven while broiling. Breadcrumbs and Parmesan can move from golden to burned quickly under high heat.
Before serving, verify that the thickest part of the chicken has reached 165°F (73.9°C). The USDA Food Safety and Inspection Service lists 165°F as the safe minimum internal temperature for poultry.
How the Parmesan Crust Works
This is not a traditional Parmesan-crusted chicken where the entire raw chicken breast is coated in breadcrumbs and Parmesan before cooking.
Instead, the copycat LongHorn-style preparation uses cooked chicken as the base and builds the crust on top. First comes the creamy ranch-Parmesan mixture, then melted provolone, followed by buttery Parmesan breadcrumbs.
That distinction explains why the finished chicken has such a rich top layer. You get grilled or pan-seared chicken underneath and a broiled cheesy crust above rather than a breaded coating around the entire breast.
The Panko is especially important because its larger, lighter crumbs stay crisp and provide more texture than fine breadcrumbs would.
Recipe Tips
- Watch the broiler carefully. The topping only needs a few minutes, and Parmesan breadcrumbs can burn quickly.
- Use chicken breasts of similar thickness. Evenly sized pieces are easier to cook consistently.
- Slice very thick chicken breasts in half. This creates thinner portions that cook faster and more evenly.
- Adjust the cooking time when necessary. Larger or thicker pieces can require additional cooking.
- Chicken thighs can work too. Boneless skinless thighs are an option, but their cooking time may differ from breasts.
- Check with a thermometer. Cooking time is a guide; the center of the poultry should reach 165°F.
- Let the chicken rest briefly. Rest it for a minute or two before serving.
- Swap the provolone if needed. Mozzarella, Swiss, or fontina can be used instead.
- Do not skip the melted butter in the topping. It helps the Panko brown and gives the crust its rich texture.
What to Serve with Parmesan Crusted Chicken
The chicken is rich because of the ranch, Parmesan, provolone, butter, and crispy topping, so straightforward side dishes work especially well.
Mashed potatoes are a natural pairing and match the steakhouse-style presentation. Their soft texture also contrasts with the crispy Parmesan crust.
Steamed or roasted broccoli adds a simple vegetable side without competing with the strong cheese and garlic flavors.
You can also serve it with green beans, asparagus, roasted vegetables, rice, or a crisp side salad. For a completely different restaurant-style dinner, this Easy Shrimp Scampi Pasta is another option for nights when you want something a little more special.
Frequently Asked Questions
What is in LongHorn Steakhouse Parmesan Crusted Chicken?
LongHorn describes its restaurant dish as chicken topped with a creamy Parmesan and garlic cheese crust. This homemade copycat version recreates that style with seasoned chicken breasts, ranch dressing, Parmesan cheese, provolone cheese, Panko breadcrumbs, garlic, seasonings, and butter.
What are people saying about the Parmesan Crusted Chicken at LongHorn Steakhouse?
The dish is commonly praised for the contrast between juicy chicken and its rich, crunchy cheese topping. The Parmesan, garlic, ranch-style creaminess, melted cheese, and crisp breadcrumbs are the main flavors and textures people tend to notice.
One point that can surprise some diners is that LongHorn-style Parmesan Crusted Chicken is not the same as a fully breaded and fried Parmesan chicken cutlet. The chicken itself is grilled or seared, while the creamy cheese and breadcrumb crust sits on top.
How much does LongHorn Parmesan Crusted Chicken cost?
Menu prices can vary by restaurant location, portion size, and date, so there is no single price that will remain accurate everywhere. Check the official LongHorn Steakhouse menu for the current price at your location.
What is Parmesan Crusted Chicken made of?
Parmesan crusted chicken generally combines chicken breast with Parmesan and a breadcrumb-based topping. This LongHorn-inspired version uses a more layered approach: seasoned chicken, ranch mixed with Parmesan, provolone cheese, and a Panko topping made with Parmesan, garlic powder, onion powder, and melted butter.
Is LongHorn Parmesan Crusted Chicken breaded?
The chicken breast itself is not fully breaded in this copycat preparation. It is marinated and pan-seared first. The crispy breading is added as a Panko-Parmesan topping over the ranch and provolone layers before the chicken is broiled.
How do you keep the Parmesan crust from falling off?
The creamy ranch-Parmesan mixture and melted provolone help create a base for the breadcrumb topping. Add the Panko mixture after the cheese layers are in place, then broil just long enough to melt the cheese and toast the crumbs.
How do you know when Parmesan Crusted Chicken is done?
Insert a meat thermometer into the thickest part of the chicken breast. Poultry is safely cooked when the center reaches at least 165°F.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs can be used, but cooking time can differ because thighs vary in size and thickness. Use the internal temperature rather than relying only on minutes of cooking.
Broccoli cheddar chicken is another comfort-food chicken dinner built around tender chicken and plenty of creamy cheese flavor.
This LongHorn Steakhouse Parmesan Crusted Chicken copycat recipe is all about layers: seasoned chicken, creamy ranch and Parmesan, melted provolone, and a crisp buttery Panko topping. Keep an eye on it under the broiler, cook the chicken to 165°F, and serve it with mashed potatoes and vegetables for a complete steakhouse-style dinner at home.
PrintLonghorn Steakhouse Parmesan Crusted Chicken
This amazing copycat Parmesan crusted chicken comes together in a snap for a savory and comforting dinner any night!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 55 mins
- Yield: 4, 4 servings 1x
- Category: Entrees
- Cuisine: American
Ingredients
- 4 tablespoons olive oil
- 1 tsp Italian seasoning
- ½ tsp parsley
- 1 tsp minced garlic (fresh or jarred)
- 1 tsp black pepper
- 1 tsp kosher salt
- 4 chicken breasts (about ½” thick)
- ¼ cup Ranch Dressing
- ¼ cup Parmesan cheese (grated)
- 2 –4 slices provolone cheese* (each slice cut in half)
- ½ cup Panko bread crumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup Parmesan cheese
- 2 tablespoon salted butter (melted)
- Fresh chopped parsley (for garnish, optional)
Instructions
- In a bowl mix the oil with the Italian seasoning, parsley, garlic, black pepper and kosher together and add in the chicken coating it well with the mixture. Place this in the refrigerator for at least 30 minutes.
- In another bowl mix the panko with the garlic powder, onion powder, Parmesan cheese and melted butter. With a heavy duty fork or spoon, mix together. Set aside.
- Heat an oven-safe skillet over medium-high heat. Add the marinated chicken breasts to the pan cooking for about 5 minutes on the first side, leaving them undisturbed; then turning over cooking for about 4-6 more minutes or until the internal temperature of each chicken breast is 160 degrees F. Remove the skillet from the oven.
- Preheat the oven broiler to high heat.
- While the chicken is baking, mix the ranch dressing with the grated Parmesan cheese in a small bowl.
- Spread about 2 tablespoons of this ranch mixture over each chicken breast, then top each with one ½ slice of provolone cheese.
- Top each chicken breast with 2-4 tablespoons of the panko bread crumb mixture.
- Broil in the middle rack 3-5 minutes until the cheese starts to melt and the breadcrumbs are beginning to brown, rotating the pan as needed. Keep an eye on it so it doesn’t burn.
- Serve immediately with your favorite vegetable and side dish!
Notes
If the chicken breasts are really thick, slicing them lengthwise in half will give you the ½ inch thickness desired for this recipe. Chicken pieces more than ½ inch thick will require more cooking time in the skillet, reduce the temperature to medium as needed to ensure each breast is cooked to 165 degrees F.
Refrigerate any leftovers in an airtight container for up to 3 days after baking.
Nutrition
- Calories: 397 kcal
- Sugar: 1 g
- Sodium: 605 mg
- Fat: 37 g
- Saturated Fat: 11 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 55 g
- Cholesterol: 175 mg
Keywords: Chicken Breasts, copycat recipe, longhorn steakhouse, longhorn steakhouse parmesan crusted chicken
