The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

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. Combine melted butter, garlic powder, and panko breadcrumbs. Stir it into the cheese mixture.

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

Spread over chicken and broil for 3-4 minutes, 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.
  • 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

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 185 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.)
  • 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

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.
  • 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.

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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Order The Cozy Cookbook!

Easy Recipes. Extra Comfort.

Order your copy today!

Leave a Comment & Rate this Recipe

Your email address will not be published.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

Click the Stars to Rate This Recipe




526 comments on “Copycat Longhorn Parmesan Crusted Chicken”

  1. This recipe did not disappoint me or my husband. It is our favorite choice at Longhorn. So I seared the chicken and used the Italian Dressing as a shortcut. I sliced the breast in half as if to butterfly but cut all the way they so that I had four pieces of chicken. I was very liberal with the topping and still had about a cup left over (plan to top a steak with it) so you could cut back on topping ingredients. It was delicious! Thank you Cozy Cook.

    • You’re very welcome Diane and thanks so much for the review!😀 This is me and my husbands go to meal whenever we eat at the Longhorn. We actually just made it for some friends over the holidays and it was a huge hit! Definitely a great one to bust out for company.

  2. Pinned this a while back and finally made it for dinner. It was delicious! My husband asked that we add it to the rotation. I marinated for about two hours and then grilled the chicken on the Traeger for 30 minutes. After that, I added the topping and popped it in the oven on broil. I used mozzarella (because that is what I had) and regular bread crumbs (because I couldn’t find my panko). Yummy!

    • Thanks so much for the great review Kerry! I’m glad to hear you’re adding this to the rotation. We love making this one whenever we have friends or family over. People go crazy over the flavor!😋

  3. This MADE MY DAY! Please tell me you have the recipe for their brussels sprouts?!?!?!

  4. Love the taste but my topping was dry, not creamy and gooey at all. What did I do wrong?

    • Hi Shauna, did you mix the butter and the Panko only and place that right on top? If so, that could be why. I like to mix the panko into the complete topping mixture before baking. Not just the butter. Let me know!

  5. On step 2 of parm crust, do not combine all ingredients as stated, you’ll find later that the melted butter is actually for the bread crumbs.

    • Hi Tiffany, the way I’ve outlined it in the instructions is how I obtain the best, most evenly-cooked result. Mixing the breadcrumbs in after the butter has been combined with the other ingredients still allows the breadcrumbs to be coated with the butter, but also with the other ingredients which further protects them during the broiling process and results in even cooking and browning.

  6. Can’t find provolone cheese. What can I use as a substitute and how much?

    • -Equal Amounts of 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.

  7. My favorite recipeto make the family

  8. Can you use a substitute (mayo or sour cream?) to mix with the cheese instead of the ranch? 

  9. Delicious!! I made this last night for dinner and it is AWESOME. I marinated the chicken for approx 24 hours. The chicken was tender, moist and super flavorful. Searing it made quite the mess on my stovetop and hardwood floor however. Next time I will try baking it. Thanks for the Great recipe Stephanie.

  10. Tastes like Longhorn Steakhouse. It might even be better. It’s amazing!

As Seen On…