The Cozy Cook

Copycat Longhorn Parmesan Crusted Chicken

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. Spread evenly over chicken.

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

 

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!

Chicken in a skillet topped with Parmesan Crust.

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

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

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!

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

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

4.97 from 127 ratings
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.) Add to the top of the chicken.
  • Broil 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.
  • Broil 1 more minute, until the breadcrumbs begin 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.

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

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




375 comments on “Copycat Longhorn Parmesan Crusted Chicken”

  1. Cooked it. Amazing flavors. My family was delighted 

  2. We have made this a few times over the years and it is SO delicious. The marinade is incredible. I prefer the marinade as written over the Italian dressing. When it’s hot out I don’t turn on the oven, I just put a lid on the skillet to melt the cheese. This recipe always comes out perfectly and has gone on the elite list of favorites. We serve with white/wild rice or mashed potatoes and mini sourdough loaves from the freezer section and it makes us feel like we’re at the real restaurant. I’ve shared this recipe with lots of people who have also loved it.

    • I love hearing such great comments Amy! My husband and I must make the parmesan topping more than any other recipe I have! I love that it makes you feel like you’re eating at a restaurant. Thanks so much for sharing this with friends!😍

  3. Made this tonight and it was pretty good. I’m not a fan of chicken breast, but the flavor was really good! I think I’ll try it with chicken thighs next time. Thanks 😊

    • You’re very welcome Angel! Feel free to try the parmesan crust on just about anything. My husband puts it on steak and cheeseburgers. Thanks so much for the great comments and review!

  4. Big hit at home. Love this and a spot on attempt to replicate the Longhorns Steak House parmesan crusted chicken recipe. Yummy 😋

    • I’m so happy this was a big hit at home BeBe!😃 I’ve given this recipe out to so many people. The topping makes chicken and steak so extra yummy! Thanks for the great review!

  5. This recipe is awesome! I didn’t pound my chicken breasts and they were pretty thick so I had to cook them a little longer. Other than that this recipe was a big hit! My family asked me to make it again while they were still eating! Thank you for this one! 

    • I’m so happy you enjoyed this Madison! Sounds like you nailed it. Such a great compliment when your family asks you to make it again, especially when they’re still eating it!😀 Thanks so much for the great review!

  6. I made this for the 1st time tonight for dinner and it was a huge hit. I did not have provolone cheese so I substituted Swiss and it was fantastic! I’ve never had longhorn’s version of this but it would be hard to imagine that it would be any better than how this turned out. Will definitely be on our meal rotation

    • I’m so happy you enjoyed this Lori! Swiss definitely makes a great sub for the provolone, we end up doing that a lot. Thanks so much for the great review!😃

  7. I wish I could tell you I ran out to Longhorn and tried theirs, but I can’t. I made this because I LOVE Longhorn and then it was so amazing I’ve had zero desire to eat it any other way. Awesome recipe. Thank you for sharing!! It’s a regular at our house now. And to make me feel good about my decisions I serve it with cauliflower rice and it’s perfect! 

  8. hello, i am very excited to try this recipe i just have a quick question can i leave the chicken in my cast iron pan put the topping on and put it in oven? or do you have to use a different pan? thanks. ps, i love your dog! 

  9. i’m in the process of making this recipe but i am a bit confused on what to do after searing the chicken in a skillet. it says to place on baking sheet and tent with foil, but then what? do i cook the chicken in the oven for a bit prior to adding parmesan crust?

    • Hi Jessica! You’ll just tent it with foil to keep it warm while you combine the ingredients for the Parmesan crust, once it’s all combined and melted, you can remove the foil and add the Parmesan crust, then broil to melt the cheese.

As Seen On…