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!
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- Smothered Chicken
-
- Buffalo Chicken Pasta
-
- Ranch Chicken
-
- Chicken Piccata
-
- French Onion Chicken
-
- Broccoli Pasta
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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.
I made this today it was fantastic
Susieee! I’m so happy to hear that! Thank you so much for taking the time to let me know! You are the best! -Stephanie
We absolutely loved this recipe. My husband said this was 100% better than Longhorns. I followed the recipe exactly. Already on the menu for next week. It was so great having such a yummy dinner that took little effort!
Oh My Gosh
Let me tell you, this is amazing, I have never heard of longhorn chicken but this stuff is GOLD. absolutely amazing. It is so good I couldn’t stop eating it. It has ranch dressing bit the other ingredients add so much it doesn’t taste like ranch, I don’t even know how to describe it!!!
The only different thing I did was I used a store brand Parmesan and herb Panko breadcrumbs in place of the plain ones. TO DIE FOR!!!
Going back to fight for seconds now….
Hi Jamie!! I am soooo happy and appreciative for this feedback! Honestly we just live this meal in our house and I’m so happy you enjoyed it too!! Go get that second helping! 🙌🏻 -Stephanie
This recipe is passable as Longhorns dish. Yummy
Selena!!! Thank you so so much!! You are amazing for taking the time to rate and comment – so much appreciated and I’m so happy you liked it!! -Stephanie
I can taste it in my mouth! Making for my family when they come in from out of town.
Hey Becca! Oh my gosh you’re going to LOVE it, your family will be so impressed! I almost can’t wait for you to do it! LOL. I’m living through you! Enjoy! -Stephanie
Provolone cheese wouldn’t melt, next time I will use mozzarella
Hi LeAnne, that’s a first, I’ve never experienced trouble with that! Can I ask if you used packaged provolone vs. slices at the deli? Packaged cheeses contain an additional additive to prevent clumping and this causes them not to melt as well. I would get some at the deli. I also recommend using Swiss, I made this last night with Swiss and it was fantastic. Have a great day!
Stephanie, you have done it AGAIN!!! Where have I been, that I have missed all of this up until now!! I am so thankful you did NOT die and go to Heaven when you got this recipe, I had no clue what I have been missing, but that has now been corrected, and I will not be forgetting the lesson!! At your suggestion, I whipped up the Longhorn Parmesan Crusted Chicken last night, and it was, according to my man, BETTER than what he has had in the restaurant!! I personally had never tried it there, and I’m probably not going to be!! Another ball, straight out of the park!! And easy, and quick!! I think it’s going to be one of the staples around here, and with the leftovers from last night, I packed my hubby’s lunch with the chicken on a nice roll, and he told me it will actually be breakfast!! Sometimes it’s tough to figure out what to do with chicken that isn’t boring, bland, or just ordinary, but that is over now!!! Thank goodness I found you, and I can see myself trying out so many of your recipes that the doldrums dinners are a thing of the past!!! Thank you SO MUCH for doing what you do, and sharing all of it with the rest of us!!! Keep it coming!!!
Hi Victoria! I woke up and read this comment first thing this morning and it totally made my day! BEYOND that though, I made this for dinner last night too!! We have leftovers because I always make extra with this meal, and I’m not sure I can hold myself back from eating them all myself! I’m SO thrilled that it worked out so well for you and I thank you soooo much for taking the time to leave such a wonderful comment and rating. You are the best! -Stephanie
This chicken was amazing! So tasty and definitely tasted like Long Horn! Thank you so much! My boyfriend LOVED it!
Hey Kristen! I’m soooo happy that you loved this recipe! I actually made this for dinner last night too, it’s a GEM!!! So happy you agree. Thank you for taking time out of your day to leave a comment and a rating, you’re the best! -Stephanie
This dish was amazing and so easy to do. I am going out to by a cast iron skillet. Thanks for the great directions.
Hey Sandie! I am so happy that you enjoyed this meal! A cast iron skillet is a SERIOUSLY amazing investment, you’ll love the perfect sear that you’ll get on that chicken and it conducts heat so well! Thank you so much for taking the time to leave a comment and a rating, really appreciate that! -Stephanie
I see 2 chicken breasts in video, however recipe calls for 4. Do the ingredients and amounts for recipe for 4 or 2 chicken breasts? Thank You.
HI Donna! The recipe and amounts in this recipe are for 4 chicken breasts, as noted in the recipe card. (Good observation on the video, that was just a demonstration.) ENJOY, you’re going to love this one! -Stephanie