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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 is a wonderful recipe. I’m super happy with how it turned out. I’m going to make it again next week.
Thank you, Jael!
This recipe was perfectly moist and delicious, such a simple yet amazing recipe. I plan on using this recipe for many years to come and for many family gatherings.
Hey Jacquie! Thank you so much for taking the time to leave a review, I really appreciate it! Tatiana 🙂
Made this for dinner today and my husband loved it. It was so moist and full of flavor. Undeniably a huge hit. Will make again and soon!
Hey Madeleine! Thank you for your feedback! I am glad you and your hubby liked it!
I made this for dinner last night and the whole family loved it! I will definitely always come back to this recipe.
Hey Aisha! Thank you for your feedback! I am glad you liked this copycat recipe!
This recipe was absolutely delicious. I normally order this dish from Longhorn, but now I can just enjoy it at home. My family loved it. Thank you for the recipe.
I will definitely make this again💞
Hey Nancy! That’s wonderful to hear!!! Thank you so much for making it!
This came out great. Adding this to our menu rotation!
That’s fantastic to hear Scott! I’m glad the recipe was a success for you and your family.
My family loved every bite! My husband has already asked when I was making this recipe again.
That’s great to hear! I’m glad your family enjoyed it, and I hope you enjoy making it again in the future. Thanks for sharing your experience!
My family loved every bite! My husband has already asked when I was making this recipe again. Truly an awesome recipe!
That’s fantastic to hear! A recipe that is loved by the whole family and has repeat requests is a true winner. I’m so glad this recipe was a hit, and I hope it becomes a regular in your meal rotation. Thanks for sharing your experience.
This recipe is a hit in our house both adults and kids. It’s my go-to any day.
Hi Syera! That’s fantastic to hear! When a recipe is loved by both adults and kids, it’s definitely a winner. It’s great that it’s become your go-to choice. Thank you for sharing!
Amazing both times I’ve made it in the past two weeks!!! Yes I am addicted and so is everyone who has tried it. I’ve shared this specific recipe because I glanced at a few others and this gf one takes the cake!!! 12 outta 10 here!! The first time I made homemade ranch but this time I used Hidden valley from the bottle. Both are great!! Thanks so much!!!
Hey Lipra! It’s fantastic to hear that the recipe has been a hit not just once, but twice in such a short time! Your enthusiasm is contagious, and it’s great that everyone who tried it loved it as well. Thank you for sharing your experience and for the high rating of 12 out of 10!