Recreate the famous Longhorn Parmesan Crusted Chicken at home with this easy copycat recipe! Featuring juicy, marinated chicken breasts, a crispy Parmesan crust, and a rich cheese topping, this dish delivers restaurant-quality flavor in your own kitchen. Perfect for weeknight dinners or special occasions, this versatile recipe includes tips, substitutions, and serving ideas to suit every palate. Pair with mashed potatoes, roasted vegetables, or garlic butter noodles for a complete, satisfying meal!

Ingredients
For the Chicken:
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
For the Marinade: (Shortcut: Use Italian Salad Dressing)
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
For the Parmesan Crust:
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons buttermilk ranch dressing (or regular ranch dressing)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
Prepare the Chicken
- Mix the Marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper until well combined.
- Pound the Chicken: Place chicken breasts in a gallon freezer bag. Seal out the air and use a meat tenderizer to pound them to about 1/2 inch thickness. (Note: Chicken will plump slightly when cooked.)
- Season and Marinate: Lightly sprinkle both sides of the chicken with salt and pepper. Transfer the chicken to a new freezer bag and pour the marinade over it. Seal the bag, removing excess air, and refrigerate for at least 30 minutes or overnight for best results.
- Sear the Chicken: Heat 2-3 tablespoons vegetable oil in a skillet over medium-high heat (cast iron works best). Sear chicken for 4-5 minutes per side without moving it, allowing a golden crust to form. If the pan gets too hot, lower the heat to medium. Once cooked through, transfer chicken to a clean skillet or baking sheet and tent with foil to keep warm.
Add the Parmesan Crust
- Preheat Broiler: Set oven to low broil (450°F).
- Prepare the Cheese Mixture: In a bowl, combine Parmesan cheese, Provolone cheese, and ranch dressing. Microwave in 15-second increments, stirring in between, until slightly melted. A lumpy texture is fine.
- Top the Chicken: Spread the cheese mixture evenly over the chicken breasts.
- Prepare the Breadcrumb Topping: Mix melted butter, garlic powder, and panko breadcrumbs in a separate bowl. Spoon this mixture over the cheese layer on the chicken.
- Broil: Place the chicken under the broiler for 3-4 minutes, watching closely, until the topping is golden brown. Serve immediately with mashed potatoes and enjoy!
Why You’ll Love This Recipe
- Restaurant-Quality Flavor: Recreate Longhorn Steakhouse’s iconic dish at home.
- Perfectly Crispy Topping: The buttery panko breadcrumb crust adds the perfect crunch.
- Customizable: Easily adjust the marinade and topping to suit your taste.
- Versatile Cooking Methods: Can be baked, grilled, or pan-seared.

Tips
- Marinate Overnight: For maximum flavor, marinate the chicken overnight.
- Avoid Overcooking: Use a meat thermometer to ensure chicken reaches 165°F.
- Watch the Broiler: Keep an eye on the chicken while broiling to prevent burning.
- Shortcut: Use Italian salad dressing as a ready-made marinade.
Variations and Substitutions
- Cheese Alternatives: Try mozzarella or Gruyère instead of Provolone.
- Breadcrumbs: Use Italian-seasoned breadcrumbs for extra flavor.
- No Buttermilk Ranch? Substitute with regular ranch dressing or Greek yogurt.
- Grilled Option: Grill the chicken for a smoky twist, then add the crust under a broiler.
FAQs
Can I bake the chicken instead of pan-searing? Yes! Bake at 375°F for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
What if I don’t have a broiler? Use a hot oven at 450°F to melt and brown the topping. It may take a few extra minutes.
Can I make this ahead of time? You can marinate the chicken and prepare the crust ingredients in advance. Assemble and broil when ready to serve.
Serving
- Pair with creamy mashed potatoes or garlic butter noodles for a hearty meal.
- Serve alongside roasted vegetables like asparagus or Brussels sprouts for a balanced plate.
- Add a crisp green salad with ranch dressing to complement the flavors.
Suggestions
- Presentation: Garnish with fresh parsley or additional Parmesan cheese for a polished look.
- Meal Prep: Double the recipe and store leftovers for an easy meal the next day.
- Wine Pairing: Enjoy with a glass of Chardonnay or Sauvignon Blanc to enhance the creamy flavors.
Copycat Longhorn Parmesan Crusted Chicken
4
servings35
minutes20
minutesIngredients
For the Chicken:
4 skinless, boneless chicken breasts
Salt and pepper, to taste
3 tablespoons vegetable oil
For the Marinade: (Shortcut: Use Italian Salad Dressing)
1/3 cup olive oil
1/3 cup ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon black pepper
For the Parmesan Crust:
1/2 cup Parmesan cheese, chopped into bits
1/2 cup Provolone cheese, chopped into bits
6 tablespoons buttermilk ranch dressing (or regular ranch dressing)
4 tablespoons melted butter
3/4 cup panko breadcrumbs
2 teaspoons garlic powder
Directions
- Prepare the Chicken
- Mix the Marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper until well combined.
- Pound the Chicken: Place chicken breasts in a gallon freezer bag. Seal out the air and use a meat tenderizer to pound them to about 1/2 inch thickness. (Note: Chicken will plump slightly when cooked.)
- Season and Marinate: Lightly sprinkle both sides of the chicken with salt and pepper. Transfer the chicken to a new freezer bag and pour the marinade over it. Seal the bag, removing excess air, and refrigerate for at least 30 minutes or overnight for best results.
- Sear the Chicken: Heat 2-3 tablespoons vegetable oil in a skillet over medium-high heat (cast iron works best). Sear chicken for 4-5 minutes per side without moving it, allowing a golden crust to form. If the pan gets too hot, lower the heat to medium. Once cooked through, transfer chicken to a clean skillet or baking sheet and tent with foil to keep warm.
- Add the Parmesan Crust
- Preheat Broiler: Set oven to low broil (450°F).
- Prepare the Cheese Mixture: In a bowl, combine Parmesan cheese, Provolone cheese, and ranch dressing. Microwave in 15-second increments, stirring in between, until slightly melted. A lumpy texture is fine.
- Top the Chicken: Spread the cheese mixture evenly over the chicken breasts.
- Prepare the Breadcrumb Topping: Mix melted butter, garlic powder, and panko breadcrumbs in a separate bowl. Spoon this mixture over the cheese layer on the chicken.
- Broil: Place the chicken under the broiler for 3-4 minutes, watching closely, until the topping is golden brown. Serve immediately with mashed potatoes and enjoy!

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