Love the famous Longhorn Steakhouse Parmesan Crusted Chicken? Now you can make this delicious, juicy, and cheesy dish at home! This easy copycat recipe delivers a tender grilled chicken breast topped with a rich and crispy parmesan crust. Perfect for family dinners, special occasions, or even meal prep, this dish is packed with flavor and restaurant-quality goodness.
Ingredients
To make Longhorn Steakhouse Parmesan Crusted Chicken, you’ll need:
For the Chicken:
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2 large boneless, skinless chicken breasts (butterflied or pounded to even thickness)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 tablespoon olive oil
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1 tablespoon butter
For the Parmesan Crust:
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1/2 cup shredded parmesan cheese
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1/2 cup shredded provolone or mozzarella cheese
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1/4 cup panko breadcrumbs
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2 tablespoons melted butter
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1/2 teaspoon garlic powder
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1/2 teaspoon Italian seasoning
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2 tablespoons ranch dressing (or Caesar dressing)
Substitutions
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Chicken – Use boneless chicken thighs for a juicier alternative.
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Cheese – Swap provolone with Swiss or Monterey Jack for a different taste.
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Breadcrumbs – Use crushed pork rinds for a keto-friendly version.
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Dressing – Caesar dressing adds extra richness if you don’t have ranch.
How to Make Longhorn Steakhouse Parmesan Crusted Chicken
Step 1: Season and Cook the Chicken
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Preheat oven to 400°F (200°C).
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In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper.
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Rub the seasoning mix onto both sides of the chicken breasts.
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Heat olive oil and butter in a skillet over medium-high heat.
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Sear the chicken for 3-4 minutes per side until golden brown.
Step 2: Prepare the Parmesan Crust
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In a small bowl, combine parmesan cheese, provolone cheese, panko breadcrumbs, melted butter, garlic powder, and Italian seasoning.
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Stir in the ranch or Caesar dressing to create a slightly sticky topping.
Step 3: Bake and Broil
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Transfer the seared chicken to a baking dish.
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Spread the parmesan crust mixture evenly over each chicken breast.
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Bake for 10 minutes, then broil on high for 2-3 minutes until golden brown and bubbly.
Step 4: Serve
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Let the chicken rest for 5 minutes before serving.
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Garnish with fresh parsley and serve with mashed potatoes, roasted veggies, or a side salad.
Mix-Ins
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Spicy Kick – Add crushed red pepper flakes or cayenne to the seasoning.
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Extra Crispy Topping – Mix in crushed Ritz crackers for more crunch.
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Bacon Lover’s Twist – Sprinkle crispy bacon bits over the parmesan crust.
Recipe Tips
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Pound the chicken – Ensures even cooking and tenderness.
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Use freshly grated cheese – Melts better than pre-shredded cheese.
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Don’t skip the broil – This creates that crispy, golden crust just like the restaurant!
Storage Instructions
Refrigeration:
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing:
Freeze in an airtight container for up to 2 months. Thaw before reheating.
Reheating:
Reheat in the oven at 350°F for 10-15 minutes or in an air fryer at 375°F for 5 minutes to keep the crust crispy.
Recipe Variations
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Keto Parmesan Crusted Chicken – Use almond flour instead of panko.
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Air Fryer Version – Cook chicken at 375°F for 12-15 minutes, then broil the topping.
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Parmesan Crusted Chicken Tenders – Slice chicken into strips for an appetizer-style dish.
FAQs
What does Longhorn Steakhouse serve with Parmesan Crusted Chicken?
It pairs well with mashed potatoes, steamed broccoli, and Caesar salad.
Can I make this ahead of time?
Yes! Prep the chicken and topping separately, then assemble and bake when ready.
How do I keep the crust crispy?
Broiling at the end and reheating in the oven or air fryer keeps the topping crunchy.
This Longhorn Steakhouse Parmesan Crusted Chicken is a must-try for anyone who loves bold flavors and crispy, cheesy goodness! 🍗🧀 Recreate this restaurant favorite at home for an easy, mouthwatering dinner.
Let me know if you need any modifications! 😊
Longhorn Steakhouse Parmesan Chicken
Equipment
- Mixing bowls
- Large skillet
- Oven or broiler
- Baking sheet (optional)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
For the Parmesan Crust:
- ½ cup grated Parmesan cheese
- ½ cup shredded provolone or mozzarella cheese
- ¼ cup Panko breadcrumbs
- 2 tbsp butter melted
- 1 tbsp mayonnaise
- 1 tsp garlic powder
Instructions
Step 1: Prepare the Chicken
- Preheat the oven broiler on high.
- Pound chicken breasts to an even ½-inch thickness.
- Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Step 2: Cook the Chicken
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Cook chicken for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F).
- Remove from heat and transfer to a baking sheet (if using broiler).
Step 3: Make the Parmesan Crust
- In a bowl, mix Parmesan, provolone, Panko, butter, mayonnaise, and garlic powder until combined.
- Spread this mixture evenly over the cooked chicken.
Step 4: Broil Until Crispy
- Place chicken under the broiler for 2-3 minutes, until the crust is golden and bubbly.
- Remove and let it rest for 5 minutes before serving.
Pro Tips:
- ✔ For extra crispiness, use crushed Ritz crackers instead of Panko.
- ✔ Want a spicy kick? Add red pepper flakes to the crust.
- ✔ Make it even cheesier – add an extra layer of provolone!
Storage & Meal Prep Tips:
- Fridge: Store leftovers in an airtight container for 3 days.
- Reheat: Warm in the oven at 350°F for 10 minutes.
- Freezer: Freeze cooked chicken without topping for up to 2 months.
