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.
Such a yummy and easy recipe! Will definitely make again!
Hey Collette! Wahoo! I’m so happy that you tried this and enjoyed it, I can’t get enough of it, I want that Parmesan crust on everything! (And we pretty much DO put it on everything… steaks…stuffed mushrooms… pork chops.. lol) – Thank you so much for taking the time to leave a comment and a rating, I really appreciate it! -Stephanie
You jumped from giving the tecommended directions in the cast iron, To how to cook in the oven for those that prefer it that way. You never went back to the instructions on how to finish cooking this recipe in the cast-iron
Hi Susan, what you were reading were just sections for tips for how to cook the chicken either in a skillet or via a baking method, but the recipe in its entirely is at the very bottom of the post in the recipe card.
Great recipe. Seems like a lot of steps, but I’m a novice with cooking and I did it! My family loved it. Looking forward to trying some more recipes.
Hey Wendy!! I’m so glad that you enjoyed it! It’s a lot of steps at first, but I have nearly memorized this recipe because I make it so often! For an easy shortcut I like to just marinate the chicken in Italian dressing. Then I just combine all of the topping ingredients and microwave it all, mix, and plop it on the chicken before baking! haha! It turns out great every time! Thank you so much for taking the time to leave a comment and a rating, I really appreciate it! -Stephanie
Could I use Chicken Breast tenders?
I have never tried it that way before but you could give it a try!
WOW! This was AMAZING!!! So tasty. There’s quite a few steps involved, but completely worth it in the end. I don’t cook a lot and I was able to make it happen! VERY GOOD! No complaints! Thanks for sharing.
Hey Jennifer!! I like to marinate the chicken in Italian dressing these days for a quick shortcut, and for the topping I kind of mix everything together and plop it on top, LOL. It tastes JUST as good! I make this SO often! I am so glad that you enjoyed it, thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Made this tonight. Really really good! Thank you! Wish I could post a picture!
Hi Erin! Thank you so much for the review and I’m so happy you enjoyed it! I had a TON of people make this yesterday and so far you’re the only one who took the time to comment so you are officially the best, haha! Thank you!! -Stephanie
What are the ingredients for the marinade? I can’t view them for some reason.
Really? That’s odd! Here they are!
Marinade: (Shortcut- Use Italian Salad Dressing)
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoon Worcestershire sauce
1 teaspoon Distilled white vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon pepper
This is a must try for me.
Hi Laura! I can’t wait for you to make this, I make it nearly once a week and just had it last night! If you want an easy shortcut, I marinade the chicken in Italian dressing all the time and it’s really good. Can’t wait for you to taste it! 🙂 Have a great weekend- Stephanie
Sooo good! Substituted italian breadcrumbs for panko and used only parm and no provolone because it’s what I had on hand during quarantine 😉😂 It was still amazing!
Soo happy to hear that! I have done the same thing in the past, it’s pretty versatile like that!! Thank you so much for taking the time to leave a review! 🥰
This recipe is absolutely delicious! The only change I made was that I only used 3 Tbsp of Buttermilk Ranch in the Parmesan crust.
Hey Shannon! Wahooo! I’m so happy you liked it! This is a regular meal in our house for sure! 🥰 Thank you so much for taking the time to leave a review!!! ❤️ -Stephanie