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!
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. Combine melted butter, garlic powder, and panko breadcrumbs. Stir it into the cheese mixture.
Spread over chicken and broil for 3-4 minutes, 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.
- This recipe is in The Cozy Cookbook on page 108!
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!
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 Facebook, Instagram, and Pinterest!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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 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.)
- Combine the melted butter, garlic powder, and panko breadcrumbs. Stir it into the warm cheese mixture and add it to the top of the chicken.
- Broil for 3-4 minutes, the top begins to brown slightly. (Watch it closely during this time.) Serve with mashed potatoes and enjoy!
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.
- This recipe is in The Cozy Cookbook on page 108!
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.
Sooooo good. Love this recipe.
Hey Chrissy!! Wooooo!! I’m soo happy to hear that!! Thank you!!! ❤️
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.
Soooo happy that you enjoyed it Kathleen!! Woooo!! Thank you so much for the review!!
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
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!
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
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
So good, my wife loves it and given that we aren’t going out to eat these days this is just as good!
That’s awesome Aaron!! I’m so happy to hear it! Thank you so so much for the review!
Can I use mozzarella cheese or would that ruin it?
Hi Cierra, it would still be flavorful, it just won’t have the same flavor and consistency as what you’d get at Longhorn.
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
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.