LongHorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)
LongHorn Steakhouse’s Parmesan Crusted Chicken is one of their most iconic menu items—and for good reason. Juicy grilled chicken breasts are topped with a creamy ranch spread, then finished with a golden, crunchy Parmesan crust that’s rich, savory, and incredibly satisfying. This copycat recipe delivers the same bold, steakhouse flavor using simple ingredients you can find at any grocery store.
Perfect for weeknight dinners or special occasions, this dish feels indulgent without being complicated. Serve it with mashed potatoes, steamed broccoli, or a crisp side salad for a true steakhouse-at-home experience.
Why This Recipe Works
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Moist, well-seasoned chicken breasts
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Creamy ranch-Parmesan spread just like the original
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Crunchy cheese topping with perfect golden color
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Easy oven finish—no grill required
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Tastes incredibly close to the real LongHorn version
Ingredients
Serves 4.
Chicken
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon paprika
Ranch Spread
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½ cup ranch dressing
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¼ cup grated Parmesan cheese
Parmesan Crust Topping
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½ cup shredded Parmesan cheese
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½ cup shredded provolone cheese
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¼ cup panko breadcrumbs
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2 tablespoons melted butter
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1 tablespoon chopped fresh parsley (optional)
How to Make LongHorn Parmesan Crusted Chicken
1. Season the Chicken
Preheat your oven to 425°F (220°C). Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, then season evenly with salt, pepper, garlic powder, and paprika.
2. Sear the Chicken
Heat a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage.
Remove the skillet from heat.
3. Make the Ranch Spread
In a small bowl, mix together the ranch dressing and grated Parmesan cheese. Spread an even layer over each chicken breast.
4. Prepare the Parmesan Crust
In another bowl, combine shredded Parmesan, provolone cheese, panko breadcrumbs, melted butter, and parsley. Stir until evenly coated.
Spoon the mixture generously over the ranch layer on each piece of chicken, gently pressing it down so it sticks.
5. Bake Until Golden
Transfer the skillet to the oven and bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is bubbly and golden.
For an extra-crispy crust, broil for 1–2 minutes at the end—watch closely to avoid burning.
Serving Suggestions (Steakhouse Style)
Pair your Parmesan Crusted Chicken with classic LongHorn-inspired sides:
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Garlic mashed potatoes
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Steamed broccoli or green beans
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Loaded baked potato
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Caesar or house salad
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Warm dinner rolls
Tips for the Best Copycat Results
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Pound chicken evenly: This ensures even cooking and juicier results.
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Use freshly shredded cheese: Pre-shredded cheese doesn’t melt as smoothly.
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Don’t skip the sear: This adds flavor and locks in moisture.
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Broil carefully: The topping browns fast under the broiler.
Variations
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Grilled version: Grill chicken first, then add toppings and finish in the oven.
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Spicy twist: Add red pepper flakes or cayenne to the crust.
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Low-carb option: Replace panko with crushed pork rinds.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy topping.
Steakhouse Flavor at Home
This LongHorn Steakhouse Parmesan Crusted Chicken copycat delivers everything you love about the restaurant version—juicy chicken, creamy ranch flavor, and that irresistible cheesy crunch. Once you make it at home, it’s guaranteed to become a repeat favorite.