Copycat Longhorn Parmesan Crusted Chicken

This Copycat version of Longhorn's famous Parmesan Crusted Chicken tastes just like the restaurant! From the flavorful marinade, to the creamy, crunchy Parmesan Crust.

Course Main Course
Cuisine American
Keyword Longhorn Parmesan Crusted Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Marinade Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 557 kcal
Author Stephanie


  • 4 skinless/boneless chicken breasts pounded to ¾ inch thick
  • Salt/Pepper to taste
  • 2 Tablespoons vegetable oil


  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoon Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper

Parmesan Crust

  • 3/4 cup Parmesan cheese chopped into bits
  • 3/4 cup Provolone cheese chopped into bits
  • 6 Tablespoons Buttermilk Ranch salad dressing
  • 1 cup panko
  • 2 teaspoons garlic powder
  • 5 Tablespoons melted butter


  1. Whisk all marinade ingredients together until well-combined and uniform in consistency.
  2. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick.
  3. Sprinkle each side of the chicken lightly with salt and pepper if desired.
  4. Place the chicken in a new freezer bag along with the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
  5. Heat 2 Tablespoons of vegetable oil in a cast iron skillet over medium-high heat.
  6. Sear the chicken in the hot skillet on each side. 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. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.

Parmesan Crust

  1. Preheat the oven to a low broil.
  2. Combine the chopped Parmesan, Provolone, and Buttermilk Ranch dressing in a small bowl.
  3. Microwave for 30 seconds.
  4. Use the back of a fork to mash and stir the cheese around until they’re about the consistency of lumpy mashed potatoes.
  5. Microwave for an additional 15 seconds. Stir, and spread on top of the chicken.
  6. Combine the panko with the garlic powder. Stir in the melted butter, this allows the Panko topping to brown, otherwise it can immediately burn. Top the chicken with it.

  7. Broil 1-2 minutes until the cheese is hot and melted, keep a close eye to ensure it doesn't burn.

  8. Serve with mashed potatoes and enjoy!

Recipe Video

Recipe Notes

The chicken can also be grilled instead of searing.

 Herb cheese like this also tastes really good in the Parmesan Crust Topping instead of Buttermilk Ranch dressing.

Nutrition Facts
Copycat Longhorn Parmesan Crusted Chicken
Amount Per Serving
Calories 557 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 11g69%
Cholesterol 114mg38%
Sodium 1043mg45%
Potassium 577mg16%
Carbohydrates 12g4%
Sugar 2g2%
Protein 31g62%
Vitamin A 370IU7%
Vitamin C 5.5mg7%
Calcium 231mg23%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.