Copycat Longhorn Parmesan Crusted Chicken
This Copycat version of Longhorn’s famous Parmesan Crusted Chicken Recipe tastes just like the restaurant! From the flavorful marinade, to the creamy, crunchy Parmesan Crust. Get ready to make this easy recipe every week!
Be sure to serve these with a side of my smooth & creamy homemade mashed potatoes!
Longhorn recipes are the way to my heart. This Parmesan Crusted Chicken recipe is my favorite thing on their menu. (That, and their White Cheddar Stuffed Mushrooms, that is.)
It starts with their super flavorful marinade, which definitely gives my previous go-to chicken marinade a run for its money. Let’s do this.
Copycat Longhorn Chicken Marinade Ingredients
Alright, onto that creamy, crunchy, unbeatable Parmesan Crusted topping. *Drum roll Please* 🥁….
Copycat Longhorn Parmesan Crust Ingredients
☝️ Herb cheese like this also tastes really good in the Parmesan Crust Topping instead of Buttermilk Ranch dressing.
Can you put it on top of steak? Yes.
Can you put it on top of pork chops? Yes.
Can you drink it as a beverage? Yes. Eh… better not.
Of course you can prepare this chicken on the grill, but for an all-year-round version, I like to sear it. I have strong opinions about how delicious seared chicken can be.
How to Make Perfectly Seared Chicken
- Cast iron skillets conduct heat very well and are perfect to use when searing meat.
- Medium-high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, or peanut oil to prevent the meat from burning.
- Refrain from moving the meat around as it cooks, you’ll disrupt the nice seared crust that forms.
- Butterfly the chicken and/or pound it thin to create pieces of equal size. This will allow them to cook evenly and more quickly.
Baking the Chicken Breasts
If you prefer to bake the chicken breasts in the oven vs. the stove top:
- 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.)
- Ensure the internal temperature is 165 degrees.
- Proceed with adding the Parmesan Crust, (instructions in recipe card at bottom of post.)
Substitute for Provolone
–Swiss and Mozzarella makes an acceptable substitute for provolone in this recipe.
–1/3 mozzarella and 2/3 muenster cheese is an even closer replicate.
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!
Longhorn’s Parmesan Crusted Steak
I put this Parmesan Crusted topping on steak all the time. Here’s a perfect steak seasoning recipe to go with it!
Storing Leftovers
Leftovers should be refrigerated and should be used within 3 days.
Longhorn Parmesan Crusted Chicken Nutrition Info
Longhorn’s website indicates that their Parmesan Crusted Chicken contains 560 calories. My recipe has 557 calories calculated. (Nailed it.)
See the bottom of the recipe card for additional nutritional information.
TIP: If you often find yourself on the hunt for easy chicken breast recipes, check out my collection of them!
Try These Next!
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- French Onion Chicken
-
- Chicken Fried Steak
-
- Copycat Texas Roadhouse Rolls
-
- Texas Roadhouse Steak Rub
-
- Twice Baked Potato Casserole
-
- Cracker Barrel Meatloaf
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Be sure to serve this with my Smooth & Creamy Homemade Mashed Potatoes.
Copycat Longhorn Parmesan Crusted Chicken
Ingredients
- 4 skinless/boneless chicken breasts, pounded to ¾ inch thick
- Salt/Pepper, to taste
- 2 Tablespoons vegetable oil
Marinade: (Shortcut- Use Italian Salad Dressing)
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 tablespoon Worcestershire sauce
- 1 teaspoon Distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
Parmesan Crust
- 3/4 cup Parmesan cheese, chopped into bits
- 3/4 cup Provolone cheese, chopped into bits
- 6 Tablespoons Buttermilk Ranch salad dressing
- 5 Tablespoons melted butter
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- 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 mallet to pound it to ¾ inch thick.
- Sprinkle each side of the chicken lightly with salt and pepper if desired.
- Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum of 30 minutes, or overnight.
- Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
- Sear the chicken in the hot skillet on each side. 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. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
Parmesan Crust
- Preheat the oven to a low broil. (450 degrees F.)
- Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a small bowl.
- Microwave for about 30 seconds.
- Use the back of a fork to mash and stir the cheese around until they’re about the consistency of lumpy mashed potatoes.
- Microwave for an additional 15 seconds. Stir, and spread on top of the chicken.
- Bake until the cheese is hot and melted, about 3-5 minutes.
- Combine the panko with the garlic powder. Stir in the melted butter and top the chicken with it.
- Bake for about 2 minutes, just until the top of the panko starts to lightly brown. Keep a close a close eye on it to ensure it doesn't burn.
- Serve with mashed potatoes and enjoy!
Video
Notes
SHORTCUT: Italian Salad Dressing makes a fantastic marinade for this chicken for a simpler version.
Baking the Chicken Breasts (instead of searing).
- 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.)
- Ensure the internal temperature is 165 degrees.
- Proceed with adding the Parmesan Crust, (instructions above.)
Longhorn's Parmesan Crusted Steak
I put this Parmesan Crusted topping on steak all the time. Here's a perfect steak seasoning recipe to go with it!Herb cheese like this also tastes really good in the Parmesan Crust Topping instead of Buttermilk Ranch dressing.
I’ve used your recipe for Panera’s broccoli and cheese soup, which is amazing btw, so I’m excited to make this. My problem is I don’t have a cast iron skillet, so will it turn out the same using a regular frying pan? Also, if I choose to bake it, at what point do you add the cheese blend to the chicken? It’s not indicated in the instructions.
Hi Kasie, yes, you can use a regular frying pan! Just be sure it’s oven safe before placing it in the oven for the Parmesan Crust, or transfer it to an oven safe dish. If you choose to bake it, follow the instructions noted “Parmesan Crust” in the recipe card once the internal temperature of the chicken has reached 165 degrees.