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.
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.
Microwave Parmesan cheese, Provolone cheese, and Ranch Dressing in 15 second increments, stirring in between, until melted and combined. Spread evenly over chicken.
Broil chicken at 450° for 3 minutes or until it starts to brown. Combine melted butter, garlic powder, and panko breadcrumbs. Spread over chicken and broil for 1 more minute, or until browned slightly.
Serve with mashed potatoes and roasted broccoli!
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.
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
- Creamy Mashed Potatoes, Cheesy Scalloped Potatoes, or Twice Baked Potato Casserole
- Copycat Texas Roadhouse Rolls or Buttermilk Biscuits
- Corn Casserole
- Roasted Carrots, Green Beans, Broccoli. Asparagus, or Brussels Sprouts
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Cast Iron Skillet– the best way to get a nice crusty, golden sear. This one is nice and big.
- Meat Tenderizer– Makes the chicken extra tender with a restaurant-style consistency and thickness.
- Meat Thermometer– 165 is the safe temperature for serving chicken.
Try These Next!
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- Smothered Chicken
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- Tomato Soup
-
- Buffalo Chicken Pasta
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- Chicken Piccata
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- French Onion Chicken
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- Broccoli Pasta
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Tried This Recipe?
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Copycat Longhorn Parmesan Crusted Chicken
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.
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.) Add to the top of the chicken.
- Bake for 3 minutes, until cheese begins to brown slightly.
- Combine the melted butter, garlic powder, and panko breadcrumbs. Add it to the top of the chicken.
- Bake 1 more minute, until the breadcrumbs begin to brown° slightly. (Watch it closely during this time.) Serve with mashed potatoes and enjoy!
Video
Notes
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.
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.
My oldest son was totally shocked when he found out I made this from scratch! He thought we had ordered it in from a restaurant !! Thanks!
Wow that’s such a compliment! We serve this to guests a LOT, and they have the same reaction. The recipe is definitely a keeper! Thank you so much for taking the time to leave this review, I really appreciate it! -Stephanie
This Longhorn Parmesan is delicious. I did, of course, make a couple of changes. I bought a pack of Knorr’s Roasted Garlic Alfredo Rice, cooked it according to directions and put it in the bottom of my baking dish. Then I added the chicken. I also used Italian blend shredded cheese. No matter which way you make this dish, it’s delicious!
Hi Martha! I am so happy to hear that you enjoyed this recipe and I love the modifications that you made! I have found the same to be true, you can really play around with this recipe (and the topping ingredients) and it’s always so good! Thank you so much for taking the time to leave this review! -Stephanie
Do you leave the foil tent on while cooking or was that just to keep it warm?
That’s just kind of an optional way to keep the chicken warm! 🙂
Hello! I just had a quick question. What brand of ranch do you use? And also is there an organic one you like? Thank you so much for all your wonderful recipes!
Hi Shannon! I use Hidden Valley ranch and don’t have a preferred organic brand at the moment! So excited for you to try this!
Amazing! The parmesan crust is so delicious I want to put it on steak as well! I had to use Muenster cheese because I didn’t have provolone but either way I’m sure works great.
Hi Sara! I’m so happy to hear that! We put this on steak ALL the time and it is just amazing. We’re actually having company this weekend and will be making this recipe for them 🙂 So glad that you enjoyed it too. Thank you for the review! -Stephanie
Close to orginal
I agree! 😉 Thank you so much for the review Tricia, I really appreciate it!! -Stephanie
I just made this! It was sooo good even my picky 6 yr old loved it! The only thing is that I didn’t add the the panko crumbs. Will definitely make this again. Thanks for sharing!
I am so happy to hear that you loved it Rebecca! We make that Parmesan Crusted topping so often, we top our steak with it a lot! 🙂 I can’t wait for you to try it again with the panko, it adds such a nice texture. Thank you so much for the review, I really appreciate it! -Stephanie