There’s something magical about the perfect balance between juicy chicken, a crisp golden crust, and a cheesy topping that melts into savory bliss, We’ve recreated the famous Longhorn Parmesan Crusted Chicken yes, the one made popular by Longhorn Steakhouse into a recipe you can proudly serve at home.
While Longhorn’s version is a beloved American classic, we’ve added a few of our own thoughtful twists. Think: garlic-kissed mozzarella, a perfectly seasoned crust that cracks just right, and smart tips for home cooks who want restaurant-quality Longhorn Parmesan Crusted Chicken without the hassle.
Key Ingredients
Chicken Breasts: The star of the dish tender, juicy, and the perfect canvas for bold, cheesy flavor.
Parmesan Cheese: Adds a rich, nutty crust that crisps beautifully and deepens the umami profile.
Bread Crumbs: Provide that signature golden crunch and texture contrast to the soft chicken.
Mozzarella Cheese: Melts into a gooey, stretchy layer that balances the sharpness of Parmesan.
Garlic: Brings warmth and depth, infusing the cheese topping with aromatic flavor.
Italian Seasoning: A classic herb blend that lifts the whole dish with Mediterranean notes.
Eggs & Flour: Essential for binding the coating layers, creating that perfect crust adhesion.
Olive Oil: Used for searingenhances crispiness and adds a hint of fruity richness.
Step-by-Step Instructions: From Prep to Golden Glory
Follow these six straightforward stages to nail the texture, flavor, and presentation every time.
1. Prep Your Workspace and Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a baking dish with olive oil. Set out three shallow bowls for your dredging station.
2. Season and Set Up the Coating Station
- Season the chicken breasts with salt and pepper on both sides.
- Bowl 1: Flour
- Bowl 2: Whisked eggs + milk
- Bowl 3: Parmesan, bread crumbs, Italian seasoning, garlic powder, salt, and pepper
3. Dredge and Coat
- First, coat the chicken in flour and shake off the excess.
- Dip into the egg mixture, ensuring a good coating.
- Press each piece firmly into the Parmesan-bread crumb mix so it adheres well.
4. Sear for the Crunch Factor
- Heat olive oil in a skillet over medium-high heat.
- Place the chicken in the pan (work in batches if needed).
- Sear each side for 3-4 minutes until golden brown. You’re not fully cooking the chicken just locking in flavor and building the crust.
5. Top with Cheese and Bake
- Transfer the seared chicken to your baking dish.
- In a small bowl, mix the mozzarella, Parmesan, and garlic. Optional: Add a spoon of mayo or sour cream for richness.
- Heap this mixture on top of each piece.
- Bake for 20-25 minutes, or until the internal temperature hits 165°F (74°C).
6. Let It Rest and Serve
Once baked, allow the chicken to rest for 5 minutes. This keeps juices locked in and lets the cheese set slightly for the perfect bite.
Tips, Tricks & Pro Chef Secrets
Even the best recipes can be made better with a few handy tips. Here’s how to ensure yours is always restaurant-quality:
Use a Meat Thermometer
Avoid dry chicken! Internal temp should be exactly 165°F. No guessing needed.
Double-Dip for Extra Crunch
Want a thicker crust? Dip in the egg and crumb mix twice. Just be sure to press firmly for full adhesion.
Rest Before Cutting
Give it 5-10 minutes before slicing to keep those juicy interiors intact.
Avoid Soggy Crusts
Bake on a wire rack inside your sheet pan for all-around crispiness. Or use parchment paper on a hot preheated tray.
Make Ahead-Friendly
Coat and sear the chicken ahead of time. Refrigerate overnight, then bake fresh the next day.
Craving more cheesy chicken goodness? Don’t miss our Cheesy Garlic Chicken Wraps a quick and hearty option for lunch or dinner.
Serving Suggestions: Perfect Pairings
The rich, cheesy profile of Parmesan Crusted Chicken pairs wonderfully with a variety of sides. Here’s how to build a complete meal:
Side Dishes
- Garlic Mashed Potatoes: Buttery, creamy, and perfect for soaking up extra cheese
- Steamed Broccoli or Green Beans: For a vibrant crunch that balances the richness
- Caesar Salad: A cold, crisp side to lighten the plate
Beverage Pairings
- Sparkling Water with Lemon: Clean, refreshing, and elegant
- Iced Tea or Lemonade: Classic and family-friendly
Special Occasion Presentation
- Serve chicken atop a bed of creamy risotto or garlic noodles
- Garnish with fresh basil or parsley and a drizzle of balsamic glaze
- Use a white plate to make those golden crust and melty cheese pop
Storage, Reheating & Make-Ahead Guide
Your Parmesan Crusted Chicken can taste just as good the next dayhere’s how:
Refrigeration
- Store in an airtight container up to 3 days
- Let cool before storing to prevent sogginess
Reheating
- Oven: 350°F for 10-12 minutes until hot and crispy
- Avoid the microwave it softens the crust
Freezing
- Wrap individual portions in plastic wrap
- Place in a freezer-safe bag or container
- Freeze for up to 3 months
- To reheat: thaw overnight, then bake at 350°F until hot
FAQs:
Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier but take slightly longer to cook. Monitor the internal temp and aim for 170°F for dark meat.
What’s the best kind of Parmesan to use?
Freshly grated is key. Avoid pre-packaged shredded cheese it doesn’t melt as well and lacks flavor depth.
Is this recipe kid-friendly?
Absolutely. Kids love the crispy texture and cheesy topping. For picky eaters, leave out the garlic or herbs.
Can I prep this in advance?
Yes! You can fully coat and sear the chicken, then refrigerate overnight. Just pop it in the oven before dinner.
If you love bold flavors and creamy comfort food, you’ll want to try our Chicken Fajita Pasta Recipe.
Print
Longhorn Parmesan Crusted Chicken (Copycat)
- Total Time: 45
- Yield: 4 servings 1x
Description
This homemade version of Longhorn’s Parmesan Crusted Chicken uses a flavorful ranch-garlic marinade, gooey provolone-Parmesan topping, and a buttery, crispy panko crust. Juicy, indulgent, and packed with bold flavor!
Ingredients
Chicken:
4 skinless, boneless chicken breasts
Salt and pepper, to taste
3 tablespoons vegetable oil
Marinade (or substitute with Italian Salad Dressing):
1/3 cup olive oil
1/3 cup ranch dressing
2 tablespoons Worcestershire sauce
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
1/2 teaspoon black pepper
Parmesan Crust:
1/2 cup Parmesan cheese, chopped into bits
1/2 cup Provolone cheese, chopped into bits
6 tablespoons buttermilk ranch salad dressing (regular ranch is acceptable)
4 tablespoons melted butter
3/4 cup panko breadcrumbs
2 teaspoons garlic powder
Instructions
-
Marinate the Chicken
In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, preferably up to 4 hours for maximum flavor. -
Prepare the Parmesan Crust
In a medium bowl, combine the chopped Parmesan and Provolone cheeses with the buttermilk ranch dressing. In a separate bowl, mix the melted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are evenly coated. Set both mixtures aside. -
Sear the Chicken
Preheat your oven to 375°F (190°C). In a large skillet, heat the vegetable oil over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and season both sides with salt and pepper. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the seared chicken to a baking dish. -
Add the Cheese Mixture
Spoon the cheese and ranch mixture over each chicken breast, spreading it evenly to cover the top. -
Bake the Chicken
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). -
Add the Breadcrumb Topping
Remove the chicken from the oven and sprinkle the prepared breadcrumb mixture over the cheese layer on each breast. Return the dish to the oven and bake for an additional 5 minutes, or until the breadcrumbs are golden brown and crispy. -
Rest and Serve
Allow the chicken to rest for 5 minutes before serving. This helps retain its juices and ensures optimal flavor.
Notes
- Marination Time: For deeper flavor, marinate the chicken overnight.
- Cheese Variations: Feel free to experiment with other cheeses like mozzarella or Swiss for a different flavor profile.
- Crispier Crust: For an extra-crispy topping, broil the chicken for 1-2 minutes after adding the breadcrumb mixture, keeping a close eye to prevent burning.
- Serving Suggestions: Pair this dish with garlic mashed potatoes, steamed green beans, or a fresh Caesar salad for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (approx. 9 oz)
- Calories: 650
- Sugar: 2g
- Sodium: 1860mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 68g
- Cholesterol: 205mg
Keywords: Parmesan Crusted Chicken, Longhorn Copycat, Cheesy Chicken, Ranch Chicken, Panko Crust
