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
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- 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.
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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’m wondering (sorry if someone else already asked) if I could sub crushed up pork rinds instead of panko to help this be more low carbish?
100% yes!!!! Several have done it and loved it!
This was so good! It was actually better than the restaurant version. We felt it was better seasoned, and the bread crumbs had more garlic. When I said I could adjust the garlic, my family told me not to touch it. The recipe was perfect as it is. Thanks for sharing! This is a keeper.
Wooooo!! That makes me so so happy! I can’t thank you enough for taking the time to rate and comment!! ❤️
Worst recipe directions ever! There are no amounts of anything. Nice try!!
Welp if you can’t click a “jump to recipe” button and see the full recipe card… you must have a heck of a time figuring out how to use the internet. 😂
This has been on dinner for week board or month or so and finally got around to making it. This was absolutely amazing. Will be sharing this with all my friends. This will be made monthly for my family.
Hi Laura! That totally makes my day, and I really, really appreciate you taking the time to let me know! We actually just made this tonight too! We can’t get enough of it! -Stephanie ❤️
Fantastic ! New family favorite ! Amazing ! ⭐️⭐️⭐️⭐️⭐️
I highly recommend this recipe. I’ve never had Longhorns chicken,
But I’m very sure that this is better !
Thank you so very much for sharing this recipe !
😍😛🤤🤤🤤😍😘
Hey Brenadine! That’s fantastic to hear! Thank you so much for taking the time to comment and rate! This is definitely one of my all time favorite recipes! ❤️ -Stephanie
We’ll never use a whole bottle of buttermilk ranch dressing, any ideas on substitutes?
Looking forward to trying this!
Just use regular ranch instead my friend! You’re gonna love this recipe! ❤️
Hi should I use the ranch dressing? Or the dry ranch pack for the recipe??:)
Ranch dressing, not the packet! 😁
This looks amazing!! I want to try but I was wondering if I could use a non stick pan instead of a cast iron skillet? I don’t have one 😭
You sure can! Just make sure it’s oven safe, or transfer the chicken to a baking sheet before you broil! 😁 -You’re going to love this recipe!
Delicious & easy to make. The whole family enjoyed it!
Hey Nikki! I’m SO happy to hear that!!!! YAY!!! You’ll have to make it a repeat menu item! (We make this ALL the time!) Thank you for taking the time to leave a comment! -Stephanie
I’ve been making this for months now. I love this recipe and make it often. I’m finally going to attempt it with pork chops. Does the recipe stay the same?
I’m so glad that you like this recipe Sam! Yes, the marinade and cheese topping will stay the same and this would be great with pork chops! The cooking method may vary depending on the size of your pork chops and if they are bone-in or not. This is a bone-in pork chop recipe that I have if you want to use it as a guide for cooking times, and this is a boneless pork chop recipe. I hope that helps! 🙂
I have made this a couple times and we absolutely LOVE it!! I forgot to get olive oil for the marinade can I substitute with vegetable oil?
Hi Lacy! I’m so happy you love this recipe, I am obsessed with it myself! 🙂 We never have leftovers! You can definitely sub vegetable oil!