The Cozy Cookbook is here! 
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!
-
- Smothered Chicken
-
- Buffalo Chicken Pasta
-
- Ranch Chicken
-
- Chicken Piccata
-
- French Onion Chicken
-
- Broccoli Pasta
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Tried This Recipe?
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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.
Could I use anything besides cast iron pan?
Hi Jenn, you can, yes. Cast Iron was just a recommendation as it conducts heat the best and is great for searing. Stainless Steel would be your next best bet! Just ensure that whatever you use is safe for the oven! -Stephanie
Everyone LOVED THIS!! I will be making this for my family for years to come!!! Thank you so much
Hey Heather! I’m super psyched to hear that!!! We absolutely love this recipe in our house too, so happy to be able to share it with you! 🙂 Thank you so much for taking the time to rate and comment, I appreciate it so much! -Stephanie
I made this for dinner tonight I replace two parmesan with basic Italian blend and I will place the panko crumbs with bread crumbs and grated parmesan cheese I think it’s the best chicken I’ve ever made in my life thank you for sharing this recipe
Hi Lisa! I’m SO happy to hear that! I am in love with this recipe too, it’s hard to beat! I’m glad that it’s something you will be able to make again and again! 🙂 Thank you for taking the time to leave a comment! -Stephanie
I made this for a dinner party last evening and it was delicious! I’ll for sure make it again! Everyone loved it. I’d say it’s even better than longhorn!
Hi Lora! I am so so thrilled to hear that, you really made my day! Thank you for taking the time to leave that comment and rating! 🙌🏻 -Stephanie
What if I don’t have a broiler and just an oven?
Hi Gloria, broiling is done in the oven, it’s just a high temperature that browns the top quickly. See more info here.
how do you buy the Parmesan & provolone cheese from the store? I go to HEB and haven’t seen any that’s chipped into bits as the recipe shows. Is there a block version of these cheeses that you just cut up or could you just buy a bag of the shredded type? This recipe looks so yummy!!!
Hi Amy! I buy a block of Parmesan and shred it into a powder at home. For the Provolone I get get slices from the deli and chop it up.
I’d like to use chicken tenders for this recipe. Any advice of changes I should make for these smaller pieces of chicken? A cooking time change perhaps?
Hi Cora, as long as the internal temperature of the chicken is 165 degrees, you’re good, you’ll have to adjust slightly based on smaller sizes, yes, however that’s a judgement call as I don’t know exactly how small the pieces are. It won’t vary tremendously though. Enjoy!
Ok…….this…..made my friends think I am a master chef! I made it twice in a weekend for different guests! So incredibly good! Thanks!
YAAAYYYY!!! So happy to hear that! This is definitely a winning recipe and one of our absolute favorites! Thank you Jocelyn!! -Stephanie
Can you use any other cheese in place of the provolone cheese?
Hi Jen, I would recommend using mozzarella as a sub!
Can you use pork rinds instead of Panko (for Keto)?
You sure can, I have heard of several people doing that successfully! 🙂 Enjoy! -Stephanie
I haven’t tried the recipe yet, but I’m just assuming 5 stars. I love this sooo much when I go to longhorn OMG my mouth is watering. I was curious how to make it they told me it was with ranch and white cheddar but I think this recipe looks pretty accurate. Thank you so much Stephanie for posting this but what I’m curious about is if I can use previously frozen chicken breasts for this, or if they have to be fresh? I’m sure fresh is always better but it isn’t something I always have on hand and I always have a bag of frozen chicken breasts. I’m just curious if you or anyone has tried it with previously frozen and if it turned out okay? Thanks so much!! Can’t wait to try and I will update my review.
Hey Alexis! You can 100% use frozen chicken breasts for this, I do it all the time, that’s pretty much the only way I cook anything, LOL. Frozen chicken is a life saver so don’t even hesitate! -Very interesting that they mentioned White Cheddar for you! We had the waitress write down the recipe for us and she didn’t mention it but it’s surely possible! I recently made Copycat Longhorn White Cheddar Stuffed Mushrooms and the inside of those have Pub Herb Cheese inside and then the same kind of Parmesan/Panko topping and that REALLY had the Parmesan crusted flavor to it too! Either way, you’ll be happy with this recipe! Can’t wait to hear what you think! 🙂 -Stephanie
Thank you for being so nice. Do you have a recipe for parmesan crusted sirloin? A local Cafe we go to has parmesan crusted sirloin topped with garlic butter and the hubby loves it. I also love Wisconsin Cheese soup and wondered if you had a recipe for that. I’m sorry I’m asking questions on here don’t know if there’s a better way but you probably get blown up all the time with comments.
Hey Alexis!! Unfortunately I don’t have a Parmesan Crusted Sirloin recipe, or Wisconsin Cheese Soup, both sound delicious though!! Yum!
I’m making this tonight! What do you recommend serving as sides? I saw your Disney cheese soup and it looks AMAZING! Also this is kind of random but beef tips and noodles is also one of my favorites 😛 Can’t wait to try this tonight.
Hey! Here is a link to all of my side dishe recipes! Mashed potatoes go really well with this recipe! https://thecozycook.com/side-dishes/ -Enjoy!