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This Copycat Longhorn Parmesan Crusted Chicken tastes the same as the popular Parmesan Crusted Chicken from Longhorn Steakhouse. Pan seared chicken topped with a creamy Parmesan cheese crust and buttery panko crumbs. It is an easy, quick and delicious chicken recipe that everybody will love.
This recipe is one of our top go-to chicken dinners for busy weeknights.
😍Why You’ll Love It
There’s something about a perfectly seasoned, tender chicken breast topped with a cheesy, crispy crust that’s totally irresistible. The marinade keeps the chicken super juicy, while the Parmesan and Provolone combo melts beautifully under a crunchy panko topping. It’s an easy yet impressive dinner that’ll have everyone asking for seconds.
👨🍳Helpful Tips
- Don’t skip the marinade! It makes the chicken extra tender and flavorful. Let it sit for at least 30 minutes, but longer is even better.
- Use freshly grated cheese for the best melt and flavor—pre-shredded cheese doesn’t melt as smoothly.
✅What You’ll Need
- Chicken – Boneless, skinless chicken breasts, pounded to an even thickness for the juiciest results.
- Marinade – A flavorful mix of olive oil, ranch dressing, Worcestershire sauce, lemon juice, garlic, and black pepper.
- Parmesan crust – Parmesan and Provolone cheese with a little ranch dressing to make it extra rich.
- Panko topping – Buttery, garlicky, crispy goodness that adds the perfect crunch.
🔪How to Make Longhorn Parmesan Crusted Chicken
This is a quick step-by-step guide. Full instructions are in the recipe card below!
Marinate the chicken – Combine the marinade ingredients and let the chicken soak up all that goodness.
Cook the chicken – Sear it in a pan until golden brown, then transfer to a baking dish if your pan is not oven-safe.
Prepare the topping – Mix the cheeses with ranch dressing and combine the panko with melted butter and garlic powder.
Assemble and bake – Spread the cheese mixture over the chicken, sprinkle the panko topping, and bake until golden and bubbly.
✨Substitutions and Variations
- Swap chicken breasts for thighs if you prefer dark meat.
- Use Italian breadcrumbs instead of panko for a slightly different texture.
- Add a pinch of paprika or cayenne for a little extra heat.
- Try Swiss or Gouda instead of Provolone for a fun twist.
🍽️What to Serve with It
We love serving this Parmesan Crusted Chicken with Garlic Mashed Potatoes, Ranch Scalloped Potatoes and Ham or Buttery Sauteed Green Beans. It also pairs beautifully with our Caesar salad for a lighter option.
🗄️Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the crust crispy. We don’t recommend freezing since the texture of the cheese and panko may change.
More Chicken Dinner Ideas
You might also love this cozy Chicken Cordon Bleu Casserole, or the super crispy and flavorful Baked Ranch Chicken Thighs. For something a little lighter but just as delicious, try our Mojo Chicken — it’s packed with zesty citrus flavor!
Enjoy this Longhorn Parmesan Crusted Chicken for an easy yet impressive dinner that’s packed with bold, cheesy goodness! Let us know if you try it. 😊
Longhorn Parmesan Crusted Chicken (Copycat)
Ingredients
Marinade
- ¼ cup olive oil
- ⅓ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ¾ tablespoon ground black pepper
Chicken
- 4 chicken breasts, pounded
- salt, as needed
- 2 tablespoons vegetable oil
Parmesan Crust
- 1 cup Parmesan cheese, cut into small pieces
- 1 cup Provolone cheese, cut into small pieces
- ⅓ cup ranch dressing
Panko Topping
- 1 cup panko breadcrumbs
- ⅓ cup unsalted butter, melted
- 2 teaspoons garlic powder
- ¼ teaspoon salt
Instructions
Chicken
- In a large bowl whisk all the marinade ingredients (¼ cup olive oil, ⅓ cup ranch dressing, 3 tablespoons Worcestershire sauce, 2 tablespoons lemon juice, 1 tablespoon minced garlic and ¾ tablespoon ground black pepper). Keep aside.
- Pound 4 chicken breasts and season with salt to you liking. Add the pounded chicken into the bowl with marinade, cover and marinate for 30 minutes or if time allows marinate overnight.
- In a large pan/ skillet heat 2 tablespoons vegetable oil over medium-high heat. Sear chicken until golden brown and cooked through, about 12 minutes ( 6 minutes per side). Set aside.
Parmesan Crust
- Preheat your oven to 450 F (235 C) to a low broil.
- Combine 1 cup Provolone cheese, 1 cup Parmesan cheese and ⅓ cup ranch dressing. Divide into four equal portions and spread on top of each chicken breast.
Panko Topping
- In a small bowl mix together 1 cup panko breadcrumbs, ⅓ cup unsalted butter, 2 teaspoons garlic powder and ¼ teaspoon salt.
- Top the chicken with panko mixture generously.
- Bake in the preheated oven at 450 F (235 C) until cheese is melted and crumbs start to brown , about 5 minutes.
You can bake chicken instead of searing or cook this dish on the stove. Please refer to the recipe notes below.
Video
Notes
- You can bake chicken breasts instead of searing. Preheat your oven to 450 F (235 C). Brush a skillet/ oven-safe dish with some vegetable oil, place chicken breasts and bake for 15 minutes or until the internal temperature reaches 165 F / 75 C. Then, remove from the oven, spread the Parmesan crust and top with panko mixture. Broil for another 5 minutes or until cheese is melted and crumbs are browned to your liking.
- Making Longhorn Parmesan Crusted chicken on the stove. Sear the chicken until cooked through in the large skillet/ pan. Spread the Parmesan crust on each fillet, cover the skillet with the lid and cook until cheese is melted. In the meantime, toast the panko mixture over medium-high heat in a small pan, until crunchy and golden brown. Once the cheese is melted, top each fillet with toasted bread crumbs. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this recipe. I just tried it. It was so moist and delicious. Will make again!
Hi, Deidre! Thank you for your feedback! I’m glad to hear that you enjoyed it and you’ll be making it again!
Can you use grated Parmesan cheese? That is what I have on hand and I have thin sliced provolone.
Yes, you can use grated Parmesan cheese and thin-sliced provolone! They should work well and still give you that delicious, cheesy crust.
Was absolutely delicious! Made with penne Alfredo with spinach and roasted asparagus. Will definitely make again. Thank you for this recipe. #ChefJar.
Thanks so much, Vicki! That sounds like an amazing meal with the penne Alfredo and roasted asparagus! I’m so glad you enjoyed the recipe and plan to make it again. 😊
Can this be made in a crock pot?
Hi Rachel! Yes, you can make this in a crockpot! Simply marinate the chicken, then place it in the crockpot with the marinade. Cook on low for 4-6 hours or on high for 2-3 hours. After it’s cooked, add the cheese mixture and panko topping, then broil for 3-5 minutes to get the crispy finish.
Been wanting to make this for quite a while finally got it done today. It was absolutely delicious and exactly how I remember. It was at the restaurant. Will definitely be making this again and again thank you
That’s amazing, Denise! I’m so happy you gave it a try and loved it. Nothing beats recreating a favorite restaurant dish at home!
What kind of Panko do you use?
Hi Rose! I usually use plain Japanese-style Panko breadcrumbs — they’re extra light and give that super crispy coating similar to the restaurant version. You can find brands like Kikkoman or Progresso.