The Cozy Cook

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 Steakhouse Parmesan Crusted Chicken on gray plate with 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

Ingredients for chicken marinade to make longhorn Parmesan crusted chicken.

 

Alright, onto that creamy, crunchy, unbeatable Parmesan Crusted topping. *Drum roll Please* 🥁….

Copycat Longhorn Parmesan Crust Ingredients

Ingredients for Longhorn's Parmesan Crust on a white surface.

☝️ 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 steakYes. 

Can you put it on top of pork chops? Yes. 

Can you drink it as a beverage? Yes. Eh… better not. 

Chicken before and after being pounded flatPounded Chicken next to freezer bag of marinaded chickenSeared chicken in a cast iron skillet before and after being topped with melted Parmesan Cheese Parmesan Crusted Chicken before and after being baked

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.)

seared chicken in a pan

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.

A fork pulling up a bite of cheesy Parmesan Crusted Chicken from a skillet.

TIP: If you often find yourself on the hunt for easy chicken breast recipes, check out my collection of them!

What to Serve This With

Try These Next!

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Be sure to serve this with my Smooth & Creamy Homemade Mashed Potatoes.

A fork pulling up cheesy Parmesan crusted chicken from a pan.

Copycat Longhorn Parmesan Crusted Chicken

4.97 from 103 votes
This Copycat version of Longhorn's famous Parmesan Crusted Chicken tastes just like the restaurant! From the flavorful marinade, to the creamy, crunchy Parmesan Crust.

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
  • 2 teaspoons garlic powder
  • 1 cup panko breadcrumbs

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 all topping ingredients except for the panko and microwave for about 30 seconds.
  • Stir to combine, mix in the panko breadcrumbs and microwave for an additional 15 seconds. Spread on top of the chicken.
  • Bake until the cheese is melted and begins to brown, about 3-5 minutes. Serve with mashed potatoes and enjoy!

Video

Notes

**After making this for several years, I've modified the way the cheese topping is applied that differs slightly than the video. I like to combine every topping ingredient in a bowl and microwave, then mix the panko into that, microwave more, and add it to the chicken. This leaves you with a textured topping that melts and browns nice and evenly.

SHORTCUT: Italian Salad Dressing makes a fantastic marinade for this chicken for a simpler version. (About 1 + 1/4 cup.)

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.

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: 557kcal, Carbohydrates: 12g, Protein: 31g, Fat: 42g, Saturated Fat: 11g, Cholesterol: 114mg, Sodium: 1043mg, Potassium: 577mg, Sugar: 2g, Vitamin A: 370IU, Vitamin C: 5.5mg, Calcium: 231mg, Iron: 1.8mg

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Recipe Rating




302 comments on “Copycat Longhorn Parmesan Crusted Chicken”

  1. Sooooo good. Love this recipe.

  2. I made this tonight for dinner and while I was surprised how long it took me to make (a little over an hour), it was very VERY close to Longhorns Parmesan crusted chicken. It went really well with an gratin potatoes too! I will be making this again in the future for sure. 

  3. This is the best chicken breast recipe ever. My husband and 8 year old son love it too. It’s just so good. I made enough mashed potatoes to have leftover to make your Shepard’s pie recipe tomorrow. All your recipes that I’ve tried are easy and excellent!

    • Hey Brittany! I’m SO glad that you enjoyed this recipe, I can’t ever get enough of this one either- so much good flavor! I hope you love the Shepherd’s Pie, it’s definitely a quick and easy version of what normally can take a really long time to make. I would love to hear how it goes for you! Take care! -Stephanie

  4. It was good, but doesn’t taste like Longhorn’s. It only marinated for a couple hours, so maybe it needed longer. It tasted overall a little bland. I was expecting more flavor and Parmesan taste. 

    • Hi Shirley! I’m so surprised to hear that as I find there to be so much flavor in this recipe! The marinade in particular, huh! Well I’m glad that you still found it to be good. 🙂 Have a great rest of your weekend!

  5. My FAVORITE recipe! It was so easy to make, and tasted delicious! 🙂

    • Hi Kate, I’m so happy to hear that!! This is a HUGE favorite for me too, I make it all the time:) Thank you so much for taking the time to leave this nice review! 🙂 -Stephanie

  6. We made the Parmesian crusted chicken breast tonight, we had twice baked potatoes with broccoli and cheddar cheese with it. This is the best chicken breast meal I’ve ever had. I cannot recommend this recipe enough.

    • Hey Jessie, I’m so happy to hear that you enjoyed this recipe! I make this one *all* the time too, so much flavor! Thank you so much for taking the time to leave a review! -Stephanie

  7. So good, my wife loves it and given that we aren’t going out to eat these days this is just as good!

  8. Can I use mozzarella cheese or would that ruin it?

  9. For some reason my phone would not let me give this  recipe five stars. I thought it was awesome and so did the family. Only thing I changed is I served it on garlic lemon angel hair pasta , my husband just loves pasta. I can’t even imagine eating it on anything but pasta now it was fabulous!!!!

    • Hey Teresa! Thank you for letting me know about the 5-star thing, I’ve reached out to tech support on that now so I appreciate the heads up! I’m super happy that you enjoyed this recipe, and serving it over garlic lemon angel hair sounds fantastic! In case you haven’t seen my One Pot Creamy Lemon Pasta or my One Pot Garlic Parmesan Pasta recipes, those are both made with Angel hair for your pasta loving husband! Anyway, thank you so much for this review, I really appreciate it! -Stephanie

  10. Can I use frozen chicken patties?

    • Hi Gina, I’m not sure the results would really be the same, I haven’t tried it before but the cooking method, texture/consistency would be very different than fresh chicken breasts.

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