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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.
This longhorn parmesan crusted chicken is a spectacular dish that is easy to make and supremely flavourful. I baked the chicken breasts and it turned out amazing. I’ve made this over the holidays and the kids enjoyed it so much. I love all your wonderful and delicious recipes. I will definitely cook this again next time.
That was amazing! Kids absolutely love it!! My family keeps asking me to make the chicken “like yesterday ” for two weeks. Tati keep sharing your wonderful recipies!!!
Thank you so much, Reem! You made my day!Thank you for your kind words)))
Amazing. I had everything but the provolone and panko, but i had some italian cheese that included provolone and i used ritz crackers to sub for the panko. I already know it’s going to be a hit. i took a small piece and PERFECTO!
Thank you, Arie! I really appreciate you taking the time to write your feedback! This Longhorn Parmesan Crusted Chicken is definitely delicious 🙂
I’m making this for the 2nd time tonight! Absolutely delicious!
Thank you so much, Brie! I am very happy you like the recipe))).
this was delicious! I added a little smoked paprika to the marinade, as well as used Kinders buttery steakhouse rub on my chicken breasts. I used Greek yogurt ranch for the marinade and baked it with the cheese mixed with lite Caesar dressing. so juicy and flavorful!
I am so happy to hear that Fran! Thank you for taking the time to write your kind feedback 🙂
can you air fry chicken when done no broler
Hey Juanita! Yes, you can air fry. It will work really well!
Made this tonight— YUMMY. I used the picante provolone from Boars Head….. added a little more zip.
Used the oven method—was great.
One of the best CopyCat recipes around.
Thank you
Hey Donna! Thank you for your kind words and thanks for sharing your experience!
This copycat recipe is our family favorite! It’s incredibly delicious!
A big hit! My family is obsessed with chicken recipe. Thanks so much for sharing!
Thank you Margo! I am glad you liked the recipe!
This chicken was so flavorful and delicious, would recommend!
Yayyy! I’m so glad you enjoyed the recipe, Olivia! Thanks so much for the great review!😍