Recreate the legendary Longhorn’s Parmesan Crusted Chicken in your own kitchen! This recipe delivers incredibly juicy chicken, draped in a rich, creamy cheese sauce, and topped with a perfectly crispy, cheesy Panko crust – making every bite absolutely irresistible. Prepare to elevate your weeknight dinners with this restaurant-quality dish that’s surprisingly easy to make at home.
EASY LONGHORN PARMESAN CRUSTED CHICKEN COPYCAT RECIPE
If you’ve ever savored a meal at Longhorn Steakhouse, you’re likely familiar with their Parmesan Crusted Chicken. It’s a dish so remarkable, it often makes people wonder why they’d choose chicken at a steakhouse. The secret lies in its exceptional preparation: perfectly cooked, tender chicken breasts are crowned with a decadent, cheesy crust that delivers an explosion of flavor and texture. It truly stands out as a fan favorite.
Inspired by this culinary masterpiece, I was determined to develop a copycat recipe that captures all the magic of the original, right in my own kitchen. And I’m thrilled to tell you, it’s not nearly as complicated as it sounds! This recipe is designed to be straightforward, allowing you to achieve that coveted restaurant taste and texture with minimal fuss. Get ready to impress your family and friends with this incredible homemade version of Longhorn’s Parmesan Crusted Chicken.
FREQUENTLY ASKED QUESTIONS
Longhorn prepares its Parmesan Crusted Chicken under a broiler to achieve that signature crispy, golden crust while ensuring the chicken remains incredibly juicy. This method is truly key to replicating the dish’s authentic texture and preventing the chicken from drying out. While I highly recommend using a broiler for the best results, if you don’t have one, you might try baking the chicken at a high temperature (around 400°F or 200°C) until cooked through, then finishing it under a high heat setting in a conventional oven (if available) for a few minutes to brown the topping. However, please be aware that alternative cooking methods may not yield the exact same crispy texture as a broiler. This recipe has been specifically tested and perfected using the broiler method described below, so any modifications would be at your discretion.
This is a question I get asked frequently for many recipes, and I’ll be honest: not every dish is suited for a slow cooker. While crock pots are fantastic for certain meals, converting this Parmesan Crusted Chicken recipe would significantly alter its core characteristics. The slow cooker simply won’t achieve the beautiful browning and crispy texture on the chicken and topping that makes this dish so special. You would lose the irresistible crunch of the Parmesan crust, which is arguably one of the best parts! Additionally, the chicken might not achieve the same tender yet firm consistency. For the most authentic and delicious outcome, sticking to the stovetop and broiler method is truly the easiest and quickest path to success, preserving all the flavors and textures that make this dish a standout.
For this recipe, thin-cut chicken breasts are ideal as they cook quickly and evenly, ensuring maximum juiciness and allowing the crust to brown perfectly. You can usually find “thin-sliced chicken breasts” or “chicken cutlets” readily available at most grocery stores, sometimes labeled differently depending on your region. If you can only find thicker, whole chicken breasts, don’t worry! You can easily prepare them for this recipe by slicing them in half lengthwise to create two thinner cutlets. Alternatively, you can place them between two sheets of plastic wrap and gently pound them to an even thickness of about ½ inch using a meat mallet. This preparation ensures consistent cooking and helps the chicken absorb the delicious marinade and sauce more effectively.
This savory Parmesan Crusted Chicken pairs wonderfully with a variety of classic comfort sides, creating a truly satisfying meal. Based on my personal preference, a generous helping of crisp Caesar Salad and creamy Crock Pot Mashed Potatoes are absolute perfection. If you prefer, stovetop mashed potatoes also work beautifully. For a lighter touch, consider serving it alongside steamed vegetables like vibrant broccoli florets, tender cauliflower, or crisp asparagus. Even a bag of your favorite frozen steamable vegetables can make for a quick and easy accompaniment. The rich flavors of the chicken make it adaptable to almost any side dish you love, so feel free to get creative and serve it with whatever strikes your fancy!
Storing leftovers correctly ensures you can enjoy this delicious dish again. Place any cooled leftover Parmesan Crusted Chicken in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 3 months. When reheating from the refrigerator, simply place the chicken in an oven-safe dish, cover it loosely with foil to prevent drying, and warm it in a preheated oven until heated through. Alternatively, for a quicker option, you can use the microwave, though the crust might lose some of its crispiness. From frozen, thaw the chicken in the refrigerator overnight before reheating in the oven for the best results.
INGREDIENTS FOR HOMEMADE PARMESAN CRUSTED CHICKEN
Crafting this incredible copycat dish requires a few key ingredients to achieve that authentic Longhorn flavor. Here’s a detailed look at what you’ll need to gather:
- Italian Dressing: This forms the base of our flavorful marinade, infusing the chicken with herbs and tanginess. For an extra special touch, you might consider using a homemade Italian dressing; it’s surprisingly easy to make and delivers an unparalleled fresh taste.
- Ranch Dressing: Adding ranch dressing to the marinade and cheese sauce contributes a creamy richness and a distinctive savory depth, which is a hallmark of the Longhorn dish. If you’re feeling ambitious, a homemade ranch dressing can elevate the flavor even further.
- Thin-Sliced Chicken Breasts: As mentioned, thin-sliced chicken is crucial for this recipe. It ensures the chicken cooks quickly and evenly under the broiler, preventing it from drying out and guaranteeing a tender, juicy result. If regular chicken breasts are all you have, simply slice them lengthwise or pound them thin with a meat mallet.
- Vegetable Oil: Used for searing the chicken on the stovetop before it goes under the broiler, vegetable oil provides a neutral flavor and helps achieve a beautiful golden-brown sear.
- Provolone Cheese: Shredded or diced into small pieces, provolone cheese adds a wonderful meltiness and mild, slightly smoky flavor to the creamy sauce. If provolone isn’t your preference or readily available, excellent substitutes include Munster cheese, Swiss cheese, or classic mozzarella, all of which melt beautifully.
- Freshly Grated Parmesan Cheese: This is arguably the most important cheese for the topping and sauce. I cannot stress enough the difference that freshly grated Parmesan makes. Pre-shredded or pre-grated cheeses often contain anti-caking agents like cellulose or potato starch, which prevent clumping but also inhibit proper melting and diminish the flavor. Grating your Parmesan fresh from a block ensures a superior melt and a far more robust, authentic flavor. While the green bottle grated Parmesan is an acceptable convenience, for the best restaurant-quality experience, fresh is truly best.
- Panko Bread Crumbs: Panko bread crumbs are Japanese-style bread crumbs known for their light, airy, and extra-crispy texture. They are essential for creating the incredibly crunchy crust that defines this dish. While regular bread crumbs could be used in a pinch, they won’t provide the same delightful crispiness and robust texture as Panko.
- Garlic Powder: A staple in savory dishes, garlic powder adds a warm, aromatic depth to the crispy topping, complementing the cheeses and chicken perfectly.
- Salted Butter: Melted salted butter is combined with the Panko and Parmesan to create the rich, golden, and crispy topping. If you only have unsalted butter, you can absolutely use it, but I recommend adding a small pinch of salt to the topping mixture to ensure that extra “pop” of flavor.
HOW TO MAKE LONGHORN PARMESAN CRUSTED CHICKEN AT HOME
Follow these simple steps to bring the irresistible taste of Longhorn’s Parmesan Crusted Chicken to your dining table:
Prepare the Marinade: In a large mixing bowl, whisk together ½ cup of Italian dressing and ⅓ cup of ranch dressing until they are thoroughly combined. This creates a vibrant and tenderizing marinade for our chicken.
Marinate the Chicken: Add 4 thin-sliced chicken breasts to the bowl, ensuring each piece is fully coated in the dressing mixture. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. For deeper flavor and even more tender results, you can marinate it overnight.
Make the Creamy Cheese Sauce: While the chicken marinates, or just before you’re ready to cook, prepare the luscious cheese sauce. In a medium bowl, combine 4 ounces of shredded or small-diced provolone cheese, ⅓ cup of freshly grated Parmesan cheese, and an additional ⅓ cup of ranch dressing. Stir everything together until well mixed. Microwave the mixture in 30-second intervals, stirring after each, until the cheeses are mostly melted and the sauce is smooth and creamy. Set aside.
Prepare the Crispy Topping: In a separate bowl, prepare the crunchy Parmesan topping. Combine ½ cup of Panko bread crumbs, ¼ cup of freshly grated Parmesan cheese, 1½ teaspoons of garlic powder, and 3 tablespoons of melted salted butter. Stir until the bread crumbs are evenly coated with the butter and spices. This mixture will form our irresistible crispy crust.
Preheat Broiler and Skillet: Adjust your oven rack to the middle position. Preheat your broiler to a low setting. On your stovetop, heat a large, oven-safe skillet over medium heat. Once the skillet is hot, add 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering.
Sear the Chicken: Remove the chicken breasts from the marinade, allowing any excess marinade to drip off. Carefully add the chicken to the hot skillet. Avoid overcrowding the pan; if necessary, cook in batches to ensure the chicken sears rather than steams, leading to a better crust. Cook the chicken for about 5 minutes on each side, just until lightly browned and a good sear has developed.
Add Sauce and Topping: Once the chicken is lightly browned, spread the prepared creamy cheese sauce evenly over the top of each piece of chicken. Follow this by sprinkling the Panko bread crumb mixture generously over the sauce, ensuring a good, even layer for maximum crunch.
Broil to Perfection: Transfer the skillet to the preheated oven, placing it under the broiler. Broil for approximately 5-10 minutes, or until the topping is beautifully browned and crispy, and the internal temperature of the chicken reaches at least 165°F (74°C). Important Note: NEVER leave the broiler unattended. Broilers cook very quickly, and food can go from perfectly golden to burnt in a matter of seconds. Stay close and monitor continuously to achieve the perfect crust.
Serve Immediately: As soon as the chicken is ready, remove it from the oven and serve hot. The combination of juicy chicken, warm creamy sauce, and crispy topping is best enjoyed fresh!
CRAVING MORE RESTAURANT-QUALITY RECIPES?
If you loved recreating this Longhorn favorite, you’ll surely enjoy these other copycat and inspired dishes to bring more restaurant flair to your home kitchen:
- Outback Steakhouse Baked Potatoes
- Texas Roadhouse Cinnamon Butter
- Cheesecake Factory Chicken Costoletta
- Baked Sweet Potatoes
- Chicken Schnitzel
- Parmesan Chicken with Creamy Bacon Sauce
- Chicken Fried Chicken
- Parmesan Crusted Chicken
- Ham and Cheese Casserole
- Chicken Parmesan
- Chicken Cobbler
- Crock Pot Garlic Parmesan Chicken Pasta
- Crock Pot Garlic Parmesan Chicken
- Creamy Garlic Chicken
Longhorn Parmesan Crusted Chicken Recipe
Tender chicken coated in a luscious cheese sauce with a crispy Panko topping, just like you get at the restaurant.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Marinade Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4
- Author: Brandie Skibinski
Ingredients
For the chicken:
- ½ cup Italian dressing
- ⅓ cup ranch dressing
- 4 thin-sliced chicken breasts
- 2 Tablespoons vegetable oil
For the sauce:
- 4 ounces provolone cheese (shredded or small diced)
- ⅓ cup freshly grated parmesan cheese
- ⅓ cup ranch dressing
For the topping:
- ½ cup panko bread crumbs
- ¼ cup freshly grated parmesan cheese
- 1 ½ teaspoons garlic powder
- 3 Tablespoons salted butter, melted
Instructions
- In a large bowl, whisk together ½ cup Italian dressing and ⅓ cup ranch dressing until combined to make the marinade.
- Add 4 thin-sliced chicken breasts and coat them in the marinade. Cover and let sit in the refrigerator for at least 30 minutes or up to overnight.
- When you are ready to cook the chicken, first make the sauce by adding 4 ounces provolone cheese, ⅓ cup freshly grated parmesan cheese, and ⅓ cup ranch dressing to a medium bowl and stir together.
- Place the sauce mixture in the microwave in 30-second intervals, stirring until mostly melted and smooth, then set aside.
- Make the topping by stirring together ½ cup panko bread crumbs, ¼ cup freshly grated parmesan cheese, 1½ teaspoons garlic powder, and 3 tablespoons melted salted butter until well coated. Set aside.
- Place the oven rack in the middle part of your oven. Preheat the broiler on low.
- On the stovetop, heat a large, oven-safe skillet over medium heat. Once hot, add 2 tablespoons vegetable oil.
- Allow the excess marinade to drip off the chicken, then add the chicken to the skillet. Try not to overcrowd the pan, as this will cause the chicken to steam instead of browning. Cook for about 5 minutes on each side until lightly browned. Note: NEVER leave the broiler unattended. You need to stay close by and not get distracted, or this can burn quickly.
- Add the sauce evenly on top of each piece of chicken, followed by a generous layer of the breadcrumbs.
- Broil until the topping is browned and crispy, and the internal temperature of the chicken reaches at least 165°F (about 5-10 minutes). Serve immediately for the best flavor and texture.
Video Tutorial
Watch this video to see how easily this delicious Longhorn Parmesan Crusted Chicken comes together:
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and the detailed ingredient list above for other substitutions, tips, or answers to the most common questions about this recipe.
- Course: Dinner, Main Course
- Cuisine: American
Nutrition Information
Carbohydrates: 15g |
Protein: 61g |
Fat: 57g |
Sodium: 1499mg |
Fiber: 0.4g |
Sugar: 6g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe? Share your creation on Instagram @thecountrycook and mention us #thecountrycook! We love seeing your delicious results!