Imagine biting into a piece of juicy, flavorful chicken, perfectly seared, slathered in a rich, creamy Parmesan crust that melts into every crevice. That’s what we’re diving into today with this Copycat Longhorn Parmesan Crusted Chicken recipe—a dish that brings the magic of your favorite steakhouse right into your kitchen.
This recipe is pure comfort food with a little gourmet twist, and trust me, you’re going to love how easy it is to recreate that crave-worthy restaurant experience at home. Longhorn Steakhouse made this chicken famous, but the idea of a cheesy, buttery crust layered over tender chicken actually draws inspiration from classic European cooking techniques where cheese was used to create golden, irresistible finishes. Mystery solved—you don’t need to be a professional chef to whip this up!
The aroma of sizzling Parmesan, melted provolone, and seasoned breadcrumbs wafting through your kitchen? It’s pure heaven. Whether you’re looking to impress guests or just treating yourself (you deserve it!), this one’s a total game-changer.
Why You’ll Love Copycat Longhorn Parmesan Crusted Chicken
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Copycat Longhorn Parmesan Crusted Chicken for you? Let’s see. Copycat Longhorn Parmesan Crusted Chicken is…
- Super juicy and tender — thanks to a rich marinade that soaks deep into every bite.
- Packed with bold flavor — the cheesy crust and buttery topping are pure flavor bombs.
- Restaurant-quality made easy — simple steps bring that steakhouse feel right to your dinner table.
- Perfectly textured — the crunchy panko topping adds the dreamiest crispy layer.
- Totally customizable — easy to tweak with different cheeses or spices depending on your mood!
Quick Tip: Don’t skip the marinating time—it’s the secret weapon for ultra-tender, flavor-packed chicken!
Ingredients in Copycat Longhorn Parmesan Crusted Chicken
Here’s the magic of this dish—it’s made with everyday ingredients but feels like something truly special. Let’s break it down:
Chicken Breasts: The star of the show. Skinless, boneless chicken breasts that get juicy and full of flavor after soaking in the amazing marinade.
Salt and Pepper: Classic seasonings that enhance every layer of flavor.
Vegetable Oil: Helps you get that golden, delicious sear on the chicken.
Marinade
Olive Oil: Adds richness and helps carry the flavors of the marinade deep into the chicken.
Ranch Dressing: Gives a creamy, herby base that makes the chicken ultra-moist.
Worcestershire Sauce: A little umami bomb that adds depth and richness.
Distilled White Vinegar: For a bit of tang that balances the richness.
Lemon Juice: Brightens everything up and tenderizes the meat.
Minced Garlic: Essential for that irresistible aromatic kick.
Black Pepper: Adds a touch of warmth and spice.
Parmesan Crust
Parmesan Cheese: Salty, nutty, and utterly delicious when melted.
Provolone Cheese: Melts beautifully and gives a mild, creamy flavor.
Buttermilk Ranch Dressing: Binds the crust ingredients together with creamy tang.
Melted Butter: Helps everything turn golden and mouthwatering.
Panko Breadcrumbs: The key to that irresistible crunchy topping.
Garlic Powder: Enhances the flavor and ties everything together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 400°F. A properly heated oven ensures the cheese crust gets perfectly bubbly and golden.
Combine Ingredients: In a bowl, mix all the marinade ingredients: olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Whisk until smooth and dreamy.
Prepare Your Cooking Vessel: Lightly oil a baking dish or line it with parchment paper. It’ll save you clean-up time later!
Assemble the Dish: Season the chicken breasts with salt and pepper, then place them in the marinade. Cover and refrigerate for at least 1 hour (overnight is even better for max flavor).
Cook to Perfection: Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until nicely browned but not fully cooked through. Transfer the chicken to the prepared baking dish.
Finishing Touches: Mix the Parmesan crust ingredients: Parmesan cheese, provolone cheese, ranch dressing, melted butter, panko breadcrumbs, and garlic powder. Top each chicken breast with a generous mound of the Parmesan crust mixture.
Serve and Enjoy: Bake uncovered for 10–15 minutes until the chicken is fully cooked and the crust is golden brown and melty. Let it rest for 5 minutes, then serve up the magic!
How to Make Copycat Longhorn Parmesan Crusted Chicken?
Fresh Salads: A crisp Caesar salad or a garden salad with vinaigrette pairs beautifully with the rich, cheesy chicken.
Crusty Bread: Soak up all that delicious melted cheese and buttery juices with a warm, crusty baguette.
Creamy Accompaniments: Serve alongside mashed potatoes or a creamy risotto for a cozy, hearty meal.
Vegetable Sides: Roasted broccoli, asparagus, or green beans balance out the richness with their vibrant crunch.
As a Standalone: Honestly, this chicken steals the show all by itself—just sprinkle some fresh herbs on top and dig in.
Presentation matters too! A sprinkle of chopped parsley or an extra drizzle of melted butter over the finished dish makes it look as incredible as it tastes.
Nutrition Information (Per Serving)
- Serving Size: 1 chicken breast with topping
- Calories: 620
- Sugar: 2g
- Sodium: 740mg
- Fat: 41g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 155mg
How to Serve Copycat Longhorn Parmesan Crusted Chicken?
This dish is rich and indulgent, so it pairs well with light, fresh sides. Try crisp green salads, simple roasted vegetables, or even a bright tomato salad to contrast the richness. And don’t forget that crusty bread—you’ll want every last drop!
Additional Tips
Prep Ahead: Marinate the chicken overnight to save time and boost flavor.
Spice It Up: Add a pinch of red pepper flakes to the Parmesan crust if you love a little heat.
Dietary Adjustments: For a gluten-free version, use gluten-free breadcrumbs and double-check your ranch dressing label.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to keep that crust crispy.
Double the Batch: Make extra Parmesan crust mixture and freeze it. It’s fantastic sprinkled over roasted veggies too!
Tips & Variations / Quick Tips
- To make the crust extra crunchy, broil the chicken for the last 2-3 minutes of baking.
- Swap provolone for mozzarella or Swiss cheese for a different cheesy twist.
- A splash of hot sauce in the marinade can add a fun kick!
- If you don’t have buttermilk ranch, regular ranch works just fine—no stress!
FAQ Section
Q1: Can I substitute provolone cheese with mozzarella?
A1: Absolutely! Mozzarella will give you a slightly milder, stretchier cheese pull but still be delicious.
Q2: Can I make this dish ahead of time?
A2: Yes! Marinate the chicken and prepare the crust mixture a day ahead. Assemble and bake when ready to serve.
Q3: How do I store leftovers?
A3: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Q4: Can I freeze this dish?
A4: Yes! Freeze the chicken (before baking) with the crust topping already assembled. Bake straight from frozen, adding an extra 10 minutes to the cook time.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F for about 10 minutes to keep the crust crispy.
Q6: Can I double the recipe?
A6: 100%! This recipe doubles easily, making it perfect for feeding a crowd or meal prepping.
Copycat Longhorn Parmesan Crusted Chicken
Ingredients
- 4 skinless boneless chicken breasts
- Salt and pepper to taste
- 3 tbsp vegetable oil
- Marinade
- ⅓ cup olive oil
- ⅓ cup ranch dressing
- 2 tbsp Worcestershire sauce
- 1 tsp distilled white vinegar
- 1 tsp lemon juice
- 1 tbsp minced garlic
- ½ tsp black pepper
- Parmesan Crust
- ½ cup Parmesan cheese chopped into bits
- ½ cup Provolone cheese chopped into bits
- 6 tbsp buttermilk ranch dressing or regular ranch dressing
- 4 tbsp melted butter
- ¾ cup panko breadcrumbs
- 2 tsp garlic powder
Instructions
- Prepare the Chicken:
- Whisk together all the marinade ingredients until well combined.
- Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thick (it will plump up during cooking).
- Sprinkle both sides of the chicken with salt and pepper if desired.
- Add the marinade to a new freezer bag with the chicken, seal, and refrigerate for at least 30 minutes (or overnight).
- Sear the Chicken:
- Heat 2-3 tbsp of vegetable oil in a skillet over medium-high heat. (A cast-iron skillet will give the best sear.)
- Sear the chicken for 4-5 minutes on each side, making sure not to move it around while it cooks to achieve a golden brown color. If the pan gets too hot, reduce the heat to medium. Once golden and cooked through, transfer the chicken to a clean skillet or baking sheet and cover with foil to keep warm.
- Prepare the Parmesan Crust:
- Preheat the oven to a low broil (450°F / 230°C).
- Combine the Parmesan, Provolone, and ranch dressing. Microwave in 15-second increments, stirring in between, until melted. The consistency may be slightly lumpy, which is okay.
- Spread the cheese mixture over the top of the chicken.
- Add the Breadcrumbs:
- In a small bowl, combine melted butter, garlic powder, and panko breadcrumbs. Spoon the breadcrumb mixture over the cheese.
- Broil the Chicken:
- Broil the chicken for 3-4 minutes, or until the top begins to brown slightly. Watch closely to prevent burning.
- Serve:
- Serve with mashed potatoes or your favorite sides. Enjoy!
