Replicate Longhorn’s famous Parmesan Crusted Chicken Recipe right at home with this easy copycat recipe! The chicken starts off in a flavorful marinade before being seared in a skillet or grilled. It’s then topped with a delicious Parmesan crust and oven baked.

Be sure to serve this with mashed potatoes and roasted broccoli or green beans!

Parmesan Crusted Chicken with broccoli and mashed potatoes on a white plate with a fork.

Longhorn Parmesan Crusted Chicken

I can’t count the number of times we have made this recipe to add excitement to our chicken and steak dinners. We could probably make it in our sleep by now, and once you try it, you’ll find yourself making it all the time too!

I was lucky enough to have a waitress write down the recipe for their Parmesan Crusted Topping several years ago, and I am so happy to share it with you, along with a delicious chicken marinade that replicates the flavor of their chicken even more.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Use a meat tenderizer to pound chicken breast until 1/2 inch thick. Marinate chicken for 30 minutes (or overnight). Sear in olive oil over medium-high heat for 4-5 minutes per side, until golden and cooked through. Set aside.

Marinated Chicken before and after searing.

Microwave Parmesan cheese, Provolone cheese, and Ranch Dressing in 15 second increments, stirring in between, until melted and combined. Add it to the top of the chicken. Combine melted butter, garlic powder, and panko breadcrumbs. Add it on top of the cheese.

A bowl of melted Parmesan Crust topped next to a skillet of chicken topped with it before baking.

Broil for 3-4 minutes, or until browned slightly. Serve with mashed potatoes and roasted broccoli!

Parmesan Crusted Chicken in a skillet and on a plate with mashed potatoes.

Pro Tips

  • Swiss, Mozzarella, or Munster cheese make an acceptable substitute for provolone in this recipe if needed.
  • Boars Head is my favorite brand for the provolone cheese, freshly sliced at the deli. If you shop at Walmart, I recommend Prima Della.
  • BelGioioso Parmesan Cheese is my go-to brand for Parmesan.
  • Italian Salad Dressing makes a great marinade for this chicken for a quicker version. (About 1 cup.)
  • Herb cheese also tastes really good in the Parmesan Crust Topping instead of Buttermilk Ranch dressing.
  • This recipe is in The Cozy Cookbook on page 108!
  • Serve this with my Garlic Butter Pasta, Mashed Potatoes, Smashed Potatoes, Roasted Potatoes or your Roasted Vegetables of choice!
  • Be sure to try my Chicken Madeira recipe next, dare I say it’s better than The Cheesecake Factory!?

Keto Version

  • People like to use pork rinds instead of breadcrumbs for a keto version of this recipe and I hear nothing but good things!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • This does freeze well and can be reheated in the microwave or in a 350° oven for 10-15 minutes  from a thawed state.

Longhorn Parmesan Crusted Chicken Nutrition Info

  • Longhorn’s website indicates that their Parmesan Crusted Chicken contains 650 calories. This recipe contains 660. 
  • See the bottom of the recipe card for nutritional information for this recipe.

What to Serve It With

A white plate with Parmesan Crusted Chicken and Broccoli in the background.

Try These Next!

Get My Free E-Book! 

I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over! 

And be sure to follow me on Instagram, Pinterest, and Facebook!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Longhorn Parmesan Crusted Chicken next to mashed potatoes and a fork on a plate.

Copycat Longhorn Parmesan Crusted Chicken

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
4.97 from 190 ratings
Servings: 4 people
Tap or hover to scale
Print Pin Save Review
Replicate Longhorn's famous Parmesan Crusted Chicken Recipe right at home with this easy copycat recipe! The chicken starts off in a flavorful marinade before being seared in a skillet or grilled, then it's topped with a delicious Parmesan crust and oven baked.

Ingredients

  • 4 skinless/boneless chicken breasts
  • Salt/Pepper, to taste
  • 3 Tablespoons vegetable oil

Marinade: (Shortcut- Use Italian Salad Dressing)

  • 1/3 cup olive oil
  • 1/3 cup ranch dressing
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon Distilled white vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper

Parmesan Crust

  • 1/2 cup Parmesan cheese, chopped into bits
  • 1/2 cup Provolone cheese, chopped into bits
  • 6 Tablespoons Buttermilk Ranch salad dressing, regular Ranch is fine as well
  • 4 Tablespoons melted butter
  • 3/4 cup panko breadcrumbs
  • 2 teaspoons garlic powder

Instructions

Prepare the Chicken (See notes for baking and grilling method)

  • Whisk all marinade ingredients together until well-combined and uniform in consistency.
  • Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound it to about 1/2 inch thick. Note: It will plump up more when cooked.
  • Sprinkle each side of the chicken lightly with salt and pepper if desired.
  • Place the chicken in a new freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  • Heat 2-3 Tbsp. vegetable oil in a skillet over medium-high heat. (A cast iron skillet will provide the best sear.)
  • Sear the chicken on each side for 4-5 minutes. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Once each side is a nice, golden brown and the middle is cooked, transfer the chicken to a clean skillet or baking sheet and tent with foil to keep it warm while you prepare the Parmesan crust.

Add the Parmesan Crust

  • Preheat the oven to a low broil. (450° F.)
  • Combine Parmesan, Provolone, and Ranch dressing. Stir to combine and microwave in 15 seconds increments, stirring in between, until melted. (A little bit of a lumpy consistency is okay.) Spread it over the top of the chicken.
  • Combine the melted butter, garlic powder, and panko breadcrumbs and spoon it on top of the cheese.
  • Broil for 3-4 minutes, the top begins to brown slightly. (Watch it closely during this time.) Serve with mashed potatoes and enjoy!

Notes

Nutritional facts assume that half of the marinade is discarded after use. Longhorn's website also has nutritional information available for their recipe.

Pro Tips:

  • Swiss, Mozzarella, or Munster cheese make an acceptable substitute for provolone in this recipe if needed.
  • Boars Head is my favorite brand for the provolone cheese, freshly sliced at the deli. If you shop at Walmart, I recommend Prima Della.
  • BelGioioso Parmesan Cheese is my go-to brand for Parmesan.
  • Italian Salad Dressing makes a great marinade for this chicken for a quicker version. (About 1 cup.)
  • Herb cheese also tastes really good in the Parmesan Crust Topping instead of Buttermilk Ranch dressing.
  • This recipe is in The Cozy Cookbook on page 108!
  • Serve this with my Garlic Butter Pasta, Mashed Potatoes, Smashed Potatoes, Roasted Potatoes or your Roasted Vegetables of choice!
  • Be sure to try my Chicken Madeira recipe next, dare I say it's better than The Cheesecake Factory!?
Baked Chicken Breasts: (Instead of skillet method)
  • Preheat the oven to 425° F. 
  • Find an oven-safe dish that is just large enough to hold the chicken (this keeps it moist).
  • Lightly grease the dish and add 2 Tablespoons of water to the dish along with the chicken. Bake for 15-18 minutes, (15 for thinner chicken, 18 for thick.)
  • Proceed with adding the Parmesan Crust, (instructions above.)
  • Ensure an internal temperature of 165° prior to serving.
Grilling Instructions:
  • Cook over a preheated grill over medium-high heat.
  • Leave the chicken undisturbed while it cooks. It takes 4-7 minutes per side depending on the thickness of the chicken.

Keto Version

People like to use pork rinds instead of breadcrumbs for a keto version of Longhorn's Parmesan Crusted Chicken and I hear nothing but good things! 

Nutrition

Calories: 660kcal, Carbohydrates: 13g, Protein: 35g, Fat: 52g, Saturated Fat: 21g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 1046mg, Potassium: 556mg, Fiber: 1g, Sugar: 2g, Vitamin A: 643IU, Vitamin C: 4mg, Calcium: 320mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie