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Have you ever found yourself sitting at Longhorn Steakhouse, savoring every bite of that golden, crispy, cheesy chicken breast, thinking, “I wish I could make this at home?” Well, guess what—I had the exact same thought, and I took it personally. I remember the first time I ordered the Parmesan Crusted Chicken. It wasn’t even my first choice—I was eyeing the steak. But my server gently nudged me with, “Trust me, this is the one.” And oh, was she right. Juicy, zesty, rich with cheese, and a crunchy topping that sings in your mouth. It became the order from then on. And because I love a good kitchen challenge, I started testing, tweaking, tasting—and finally nailed the ultimate Copycat Longhorn Parmesan Crusted Chicken recipe. Today, I’m letting you in on all the secrets so you can bring that restaurant experience right into your kitchen.
Table of contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need For Copycat Longhorn Parmesan Crusted Chicken
- Kitchen Equipment Required “Copycat Longhorn Parmesan Crusted Chicken”
- Step-by-Step Instructions
- Variations and Substitutions “Copycat Longhorn Parmesan Crusted Chicken “
- Nutritional Information (Per Serving)
- Meal Prep and Storage Tips
- FAQs Section
- Final Thoughts
Why You’ll Love This Recipe
- Tastes just like the original—possibly even better
- Easy, everyday ingredients with gourmet results
- Perfect for date nights, family dinners, or even meal prep
- Layers of flavor: from tangy marinade to cheesy, golden crust
This isn’t your average baked chicken recipe. Each bite delivers that magical trifecta of texture, taste, and comfort food joy.
Ingredients You’ll Need For Copycat Longhorn Parmesan Crusted Chicken
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup Italian dressing (zesty style works best)
- 1 tablespoon olive oil
The Ranch Spread:
- ¼ cup ranch dressing
- ¼ cup shredded Parmesan cheese
The Parmesan Crust:
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 slices provolone cheese
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Optional Topping:
- Chopped fresh parsley or basil for garnish
Kitchen Equipment Required “Copycat Longhorn Parmesan Crusted Chicken”
To pull this off like a pro, gather these tools:
- Cast iron skillet or any oven-safe frying pan
- Mixing bowls (medium and small)
- Measuring spoons and cups
- Tongs or spatula
- Oven (broiler optional)
- Meat thermometer (highly recommended)
Step-by-Step Instructions
Time needed: 2 hours and 30 minutes
- Step 1: Marinate the Chicken
Put the chicken in a plastic bag or a bowl with Italian dressing. Let it sit for at least 2 hours, or even better, overnight in the fridge. This will help make the chicken juicy and tender.
Tip: Halfway through the waiting time, turn the chicken over. This helps it soak up the flavors better. - Step 2: Sear to Seal the Flavor
Heat olive-oil in a skillet over medium-high heat. Remove chicken from marinade (let excess drip off), and sear each breast 4–5 minutes per side until golden brown.
We’re not cooking it through yet—just building that crust and flavor base. - Step 3: Build the Ranch Spread
Mix ranch dressing and shredded Parmesan in a small bowl. This creamy layer adds tang and acts like edible glue for the cheese crust to come.
- Step 4: Create the Parmesan-Panko Crust
Combine panko, grated Parmesan, butter, garlic powder, and dried parsley in another bowl. Toss until it’s crumbly, golden, and deliciously aromatic.
- Step 5: Assemble
Top each chicken breast with:
– A spoonful of ranch-Parmesan spread
– One slice of provolone cheese
– A thick layer of the Parmesan-panko mix - Step 6: Bake to Perfection
Transfer your skillet to a preheated 400°F (200°C) oven. Cook for 10 to 12 minutes, or until the inside temperature reaches 165°F.
Want extra crunch? Finish with a 2–3 minute broil—but keep a close eye on it!
Chef’s Tips for Success
- Choose even-thickness chicken breasts or pound them for even cooking.
- Use fresh cheese—it melts and browns better than pre-shredded.
- Don’t overcrowd the pan; sear in batches if needed.
- Want even more flavor? Add a splash of Worcestershire to the marinade.
What to Serve With It
This chicken is rich and cheesy, so it shines alongside fresh, bold sides like:
- Garlic mashed potatoes
- Crispy green beans or asparagus
- Caesar or arugula salad
- Buttery dinner rolls or crusty bread
For something different, try it sliced over creamy risotto or pasta Alfredo.
Variations and Substitutions “Copycat Longhorn Parmesan Crusted Chicken“
- Low-carb: Swap panko with crushed pork rinds or almond flour.
- Dairy-free: Use plant-based cheeses and dairy-free ranch.
- No oven-safe pan? Sear in a skillet and transfer chicken to a baking dish before baking.
- Add spice: Mix cayenne or red pepper flakes into the crust.
Nutritional Information (Per Serving)
| Nutrient | Amount |
| Calories | ~470 kcal |
| Protein | 38g |
| Carbohydrates | 8g |
| Fat | 28g |
| Saturated Fat | 11g |
| Sugar | 2g |
Note: Based on standard ingredients and serving sizes.
Meal Prep and Storage Tips
- Make Ahead: To make cooking easier, you can soak the chicken in a tasty sauce the night before or up to 24 hours ahead. This will make the chicken more flavorful and tender. Additionally, prepare and chop your toppings—such as fresh herbs, vegetables, or any sauces—early and store them in containers that close tightly and keep them in the fridge. This helps them stay fresh and ready to-use.
- Fridge: When you save leftover food, put it in a closed container that keeps air out. This will help-keep it fresh and safe to eat. Most cooked dishes can remain safe to consume for about 3 days in the refrigerator. It’s advisable to label your containers with the date to track when they were prepared.
- Freeze: To store cooked chicken for a long time, wrap it tightly in aluminum foil or put it in special freezer bags. Make sure to push out as much air as you can to stop freezer burn. Don’t forget to write the date on the bags so you know when you stored it. When you are ready to eat the chicken, take it out and put it in the fridge to thaw overnight. After it is thawed, heat your oven to 350°F (175°C). Put the chicken in the oven and warm it up until it is hot all the way through. Make-sure it reaches a safe temperature of 165°F (74°C) before eating.
FAQs Section
Yes! To air fry, cook the marinated chicken at 375°F for 10_12 minutes, flipping halfway through. Then, add the toppings and return to the air-fryer for 02–03 minutes until the cheese is melted and the crust is golden.
Use a zesty or robust-style Italian dressing with herbs and acidity. Brands like Kraft Zesty Italian or Olive Garden’s Signature Italian work great. Homemade dressings also give amazing flavor depth.
Absolutely. Mozzarella, Swiss, or even Gruyère can be used in place of provolone. Just note that the flavor and melt-factor may vary slightly. Parmesan, however, is key for that signature crisp and tang.
To make it gluten-free, use a gluten-free Italian dressing and replace the panko breadcrumbs with crushed gluten-free crackers, gluten-free panko, or almond flour. Always double-check labels for hidden gluten.
Yes, once fully cooked, let the chicken cool completely. Wrap tightly in foil or place in airtight containers and freeze for up to 02 months. Reheat-in the oven at 350° F until hot and crispy again—avoid microwaving to preserve the crust.
Who Should Skip This Recipe? “Copycat Longhorn Parmesan Crusted Chicken“
This dish may not be suitable if you’re:
- Vegan or vegetarian – It’s chicken and cheese all the way
- Gluten-sensitive – Contains panko breadcrumbs (use GF alternatives)
- Lactose-intolerant – Includes multiple dairy-based ingredients
- On a low-fat diet – It’s rich, indulgent, and proud of it
What Do You Think?
I would love to hear about your experience with this recipe! If you have a special ingredient or a unique way of making it that makes it better, please tell us in the comments below. Let’s start a fun conversation about our cooking ideas!. And if this Parmesan Crusted Chicken captures your heart just as it did mine, I invite you to rate it and spread the joy by sharing it with someone who could use a little more crispy, cheesy goodness in their life.
Final Thoughts
Changing how you enjoy meals at home to be like the tasty dishes at Longhorn Steakhouse is possible and very rewarding. This Copycat Parmesan Crusted Chicken recipe combines comforting flavors with a bit of elegance, making any dinner a special event.
Now that you’ve gathered the essential tools and insider tips, it’s time to don that apron and Get prepared to excite your taste buds like never before!. Get ready to impress not only yourself but everyone around the table with a feast that feels special.
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Copycat Longhorn Parmesan Crusted Chicken
Equipment
- Oven-safe skillet
- Mixing Bowls
- Measuring Cups and Spoons
- Tongs or spatula
- Oven
- Thermometer (optional)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 1 cup Italian dressing
- 1 tbsp olive oil
For the Ranch Spread:
- ¼ cup ranch dressing
- ¼ cup shredded Parmesan cheese
For the Parmesan Crust:
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 slices provolone cheese
- 1 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp dried parsley
Instructions
Marinate Chicken
- Place chicken in a bag or bowl with Italian dressing. Marinate for at least 2 hours or overnight.
Sear Chicken
- Heat oil in a skillet. Sear chicken for 4–5 minutes per side until browned. Remove from heat.
Make Ranch Spread
- Mix ranch dressing and shredded Parmesan in a bowl.
Make Parmesan Crust
- Combine panko, Parmesan, butter, garlic powder, and parsley in another bowl.
Assemble Chicken
- Top each breast with ranch spread, a provolone slice, and panko-Parmesan mixture.
Bake
- Bake at 400°F (200°C) for 10–12 minutes or until cheese melts and topping is golden. Optionally broil for 2–3 minutes.
