LongHorn Steakhouse Parmesan Crusted Chicken Recipe
If you’ve ever found yourself craving the irresistible combination of juicy chicken, gooey cheese, and a savory, golden crust, this LongHorn Steakhouse Parmesan Crusted Chicken is about to become your new obsession. This super simple yet utterly decadent copycat recipe marries tender seared chicken breasts with a blend of ranch, Parmesan, and provolone, then crowns it all with a crispy, buttery breadcrumb crust. It’s the restaurant experience, right from your own kitchen—no reservations required!
Ingredients You’ll Need
There’s no need for fancy culinary tricks here—just a handful of straightforward ingredients that truly let each flavor shine. Every component brings something essential, from the richness of cheese to the aromatic touch of herbs and the textural magic of panko crumbs. Here’s what you’ll need for your LongHorn Steakhouse Parmesan Crusted Chicken masterpiece:
- Chicken Breasts: Go for boneless, skinless chicken breasts pounded to an even thickness for perfect cooking.
- Olive Oil: Just a splash gives the chicken beautiful color and helps lock in juiciness.
- Salt and Pepper: The basic building blocks—season both sides for best flavor.
- Creamy Ranch Dressing: Adds tang, creaminess, and that signature ranch flair to the topping layer.
- Parmesan Cheese: Freshly grated works best for a nutty, salty punch in every bite.
- Provolone Cheese: Melts beautifully for that delicious cheesy stretch; slices or shreds both work.
- Panko Breadcrumbs: Create a lighter, crunchier crust than regular breadcrumbs.
- Melted Butter: Binds the crumbs together for maximum crispness and buttery flavor.
- Garlic Powder: Brings a layer of warm, aromatic depth to the topping mixture.
- Italian Seasoning: A blend of dried herbs that makes the whole dish taste restaurant-quality.
- Fresh Parsley (optional): A sprinkle of green freshness and a pretty finishing touch for serving.
How to Make LongHorn Steakhouse Parmesan Crusted Chicken
Step 1: Prep and Season the Chicken
Start by preheating your oven to 400°F (200°C) so it’s ready when your skillet is. Place each chicken breast between sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they’re about the same thickness—this ensures even cooking. Pat the chicken dry, then season both sides generously with salt and pepper so every bite is bursting with flavor.
Step 2: Sear for Color
Heat the olive oil in a large oven-safe skillet or grill pan over medium-high heat. Add the seasoned chicken breasts, searing them for around 3 to 4 minutes per side. Be patient—this step is all about building a foundation of golden color and flavor on the outside, while the inside finishes cooking in the oven. Remove from the heat once browned.
Step 3: Assemble the Flavor Layers
In a small bowl, mix your panko breadcrumbs with melted butter, garlic powder, and Italian seasoning—this blend will give your LongHorn Steakhouse Parmesan Crusted Chicken its signature crunchy topping. Spoon about one tablespoon of creamy ranch dressing over each chicken breast, spreading it out to the edges. Layer on the Parmesan and provolone cheeses, then sprinkle the seasoned breadcrumb mixture evenly over each breast.
Step 4: Bake to Perfection
Transfer your skillet to the preheated oven and bake for 10 to 15 minutes. The chicken will finish cooking, and the cheeses and topping become bubbly and gorgeously golden. If you want an extra-crispy top, pop it under the broiler for the last 1 to 2 minutes—just keep a close eye so it doesn’t burn!
Step 5: Finish and Serve
Once the chicken is cooked through (juices should run clear and internal temperature reads 165°F/74°C), remove from the oven and rest for a few minutes. Garnish your LongHorn Steakhouse Parmesan Crusted Chicken with chopped fresh parsley for a burst of color and serve it up while everything is still melty and hot.
How to Serve LongHorn Steakhouse Parmesan Crusted Chicken
Garnishes
Nothing says “wow” like a scatter of freshly chopped parsley over your chicken just before serving. If you want to dial up the color even more, try a few shavings of extra Parmesan or a wedge of lemon on the side to brighten the richness.
Side Dishes
This chicken’s bold flavors are a natural pairing for classic sides like creamy mashed potatoes, buttery steamed green beans, or a crisp lettuce salad with a light vinaigrette. Don’t forget a warm dinner roll or two to soak up every drop of cheesy, ranch-infused goodness!
Creative Ways to Present
For date nights or dinner parties, slice the chicken on the diagonal and fan out the pieces on a platter. Drizzle a little extra ranch or sprinkle more herbs as a finishing touch. Or, serve each chicken breast atop a mound of pasta or seasoned rice for an impressive, restaurant-style presentation of your LongHorn Steakhouse Parmesan Crusted Chicken.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, let the chicken cool to room temperature before storing in an airtight container. Refrigerate for up to three days—this helps maintain both juiciness and flavor without letting things get soggy.
Freezing
LongHorn Steakhouse Parmesan Crusted Chicken also freezes well! Once cooled, wrap individual portions snugly in plastic wrap and then foil, or place them in a zip-top freezer bag. Store for up to two months for best texture and taste.
Reheating
To keep the crust crisp, reheat chicken in a 350°F (175°C) oven for about 10-15 minutes until warmed through. If you’re in a rush, a toaster oven works wonders. Add a fresh sprinkle of Parmesan just before serving to revive the melty topping.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and rich flavor. Just adjust the cooking time, as thighs may take slightly longer to cook through than breasts.
What’s the best way to ensure a crispy topping?
For a truly crispy crust on your LongHorn Steakhouse Parmesan Crusted Chicken, use panko breadcrumbs mixed well with melted butter, and don’t skip the broiling step at the end—just watch carefully to avoid burning!
Can I make this recipe gluten-free?
Yes! Simply swap out regular panko for gluten-free panko and ensure your ranch dressing and other ingredients are gluten-free certified.
Is it possible to prepare this dish ahead of time?
Definitely. You can sear the chicken, assemble the toppings, and refrigerate up to a day ahead. When ready, just bake as directed, adding a couple of extra minutes to account for the cold start.
Can I substitute mozzarella for provolone cheese?
Mozzarella works great as a substitute for provolone. It melts beautifully and lends a similarly creamy texture, so your LongHorn Steakhouse Parmesan Crusted Chicken will still turn out cheesy and delicious.
Final Thoughts
Pulling off restaurant-quality LongHorn Steakhouse Parmesan Crusted Chicken at home is easier (and tastier!) than you might believe. With cheesy, savory, crispy layers in every bite, this recipe is one to add to your regular rotation. Give it a try for a crowd-pleasing dinner that always gets rave reviews!
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LongHorn Steakhouse Parmesan Crusted Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the delicious flavors of LongHorn Steakhouse’s Parmesan Crusted Chicken in the comfort of your own home with this easy-to-follow recipe. Tender chicken breasts are coated in a savory Parmesan and provolone cheese crust, baked to perfection, and served hot for a satisfying meal.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
Topping:
- 1/2 cup creamy ranch dressing
- 1/2 cup grated Parmesan cheese
- 1/2 cup provolone cheese, shredded or sliced
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chicken: Pound the chicken breasts to an even thickness and season with salt and pepper.
- Cook the chicken: Sear the chicken in a skillet, then top with ranch dressing, cheeses, and breadcrumb mixture.
- Bake: Bake in the oven until chicken is cooked through and topping is golden.
- Serve: Garnish with parsley and serve hot.
Notes
- You can substitute mozzarella for provolone if needed.
- For a crispier topping, broil for the last 1-2 minutes of baking, watching closely.
- Serve with mashed potatoes, steamed vegetables, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 480
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 115 mg
