Craving the iconic Longhorn Parmesan Crusted Chicken but want a cozy night in? You’ve come to the right place. This copycat recipe delivers that restaurant-quality flavor you love—a tender, juicy chicken breast with a rich, savory Parmesan crust and a creamy topping. We’ve cracked the code to help you recreate this beloved dish perfectly in your own kitchen. It’s surprisingly simple and guaranteed to become a new family favorite.
Why You’ll Love This Copycat Longhorn Parmesan Crusted Chicken
This isn’t just another chicken dinner; it’s an experience. Forget the hassle of reservations. You can whip up this impressive meal any night of the week. It’s the perfect way to elevate a simple chicken breast into something truly special, combining comforting flavors with an irresistibly crispy texture that will have everyone asking for seconds.
What is Longhorn Parmesan Crusted Chicken?
Longhorn Steakhouse’s Parmesan Crusted Chicken is a signature dish featuring a tender chicken breast, pan-seared to perfection. It’s famously topped with a creamy, cheesy crust made from Parmesan, Provolone, and a hint of garlic ranch dressing. Often served over a bed of rice or with mashed potatoes, it’s a hearty and satisfying meal known for its rich flavor and delightful texture.
The Secret Ingredients for Authentic Flavor
The magic of this dish lies in its layers of flavor. Using quality ingredients is key to achieving that authentic Longhorn taste. Here’s what you’ll need to bring this copycat recipe to life.
For the Chicken
- Chicken Breasts: Two large, boneless, skinless chicken breasts, pounded to an even ½-inch thickness.
- All-Purpose Flour: For dredging the chicken, creating a base for the crust to adhere to.
- Eggs: Beaten to act as a binder for the breading.
- Panko Breadcrumbs: The secret to an extra-crispy crust.
- Seasonings: Salt, black pepper, and garlic powder to season the chicken and breading.
- Olive Oil & Butter: A combination for pan-frying that provides flavor and a beautiful golden-brown color.
For the Creamy Topping & Crust
- Ranch Dressing: Use your favorite brand for the creamy and tangy base.
- Provolone Cheese: Shredded for that delicious, melty cheese pull.
- Parmesan Cheese: Freshly grated is best for a sharp, nutty flavor.
- Garlic Powder: Adds a savory depth to the cheese crust.
How to Make Longhorn Parmesan Crusted Chicken Step-by-Step
Follow these simple steps to create a dish that tastes like it came straight from the restaurant. We’ll walk through it together, ensuring a perfect result every time.
- Prepare the Chicken: If your chicken breasts are thick, slice them in half horizontally or pound them to an even ½-inch thickness. This ensures they cook quickly and evenly. Season both sides generously with salt and pepper.
- Set Up Your Breading Station: You’ll need three shallow dishes. In the first, mix the flour with garlic powder. In the second, whisk the eggs. In the third, combine the Panko breadcrumbs with half of the grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken breast first in the flour mixture, then dip it in the egg, and finally press it firmly into the Panko-Parmesan mixture, ensuring it’s fully coated.
- Pan-Fry the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Carefully place the breaded chicken in the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Prepare the Topping: While the chicken cooks, preheat your oven’s broiler. In a small bowl, mix the ranch dressing, the remaining Parmesan, the shredded Provolone, and the garlic powder.
- Top and Broil: Place the cooked chicken on a baking sheet. Spread the cheese topping evenly over each breast. Broil for 2-3 minutes, watching carefully, until the cheese is melted, bubbly, and slightly golden.
Pro Tips for the Perfect Parmesan Crust
Want to guarantee that signature crunch? Here are a few expert tips.
- Don’t Skip Pounding: Evenly thick chicken cooks evenly. This is the most important step for juicy results.
- Use Freshly Grated Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent it from melting as smoothly.
- Press Firmly: When breading, press the Panko mixture firmly onto the chicken to ensure a thick, even crust that stays put.
- Watch the Broiler: The crust can go from golden to burnt in seconds. Keep a close eye on it!
What to Serve with Parmesan Crusted Chicken
This versatile main course pairs beautifully with a variety of sides. For a classic restaurant experience, serve it with creamy mashed potatoes and steamed green beans or broccoli. It’s also fantastic with a side of pasta, like this creamy chicken and broccoli penne, or a simple garden salad. For a truly comforting meal, you can’t go wrong with a slice of fresh homemade Amish white bread to soak up any extra sauce.
Storing and Reheating Leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, use an air fryer or oven at 375°F (190°C) for 10-15 minutes. This will help re-crisp the crust, whereas a microwave can make it soggy. This delicious recipe is almost as good the next day, making it perfect for meal prep, just like this garlic parmesan crusted halibut.
Frequently Asked Questions
Yes, you can bake it. Place the breaded chicken on a wire rack on a baking sheet and bake at 400°F (200°C) for 20-25 minutes. Pan-frying in butter and oil, however, gives it a richer flavor and a more authentic golden-brown crust.
You can bread the chicken a few hours in advance and keep it refrigerated. However, for the best crispy texture, it’s recommended to cook it just before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 10-15 minutes to help the crust become crispy again. Avoid the microwave, as it will make the breading soggy.
At the restaurant, it’s often served over rice with a side of steamed vegetables like broccoli. It also pairs wonderfully with mashed potatoes, roasted asparagus, or a simple side salad.
Boneless, skinless chicken breasts are ideal. Pounding them to an even ½-inch thickness is the key to ensuring they cook evenly and stay juicy.
Share Your Culinary Creation!
We hope you love this copycat Longhorn Parmesan Crusted Chicken recipe! If you tried it, please leave a comment below and let us know how it turned out. We love hearing from you! For more delicious dinner inspiration, be sure to follow us on Pinterest.
Longhorn Parmesan Crusted Chicken (Easy Copycat Recipe)
Longhorn Parmesan Crusted Chicken (Easy Copycat Recipe)
Ingredients
Equipment
Instructions
- Prepare the chicken by pounding it to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour and 1 tsp garlic powder, one with the beaten eggs, and one with Panko breadcrumbs mixed with half of the Parmesan cheese.
- Dredge each chicken breast in flour, dip in egg, then press firmly into the Panko mixture to coat completely.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden and cooked through.
- Preheat the oven broiler. In a small bowl, mix the ranch dressing, provolone cheese, remaining Parmesan, and 1/4 tsp garlic powder.
- Place the cooked chicken on a baking sheet, spread the cheese topping over each breast, and broil for 2-3 minutes until bubbly and golden.
Notes
Pounding the chicken to an even thickness is crucial for even cooking.
Keep a close eye on the chicken under the broiler as it can brown very quickly.
