This Copycat Longhorn Parmesan Crusted Chicken brings the legendary steakhouse favorite right to your kitchen table. Tender, juicy chicken breasts are seared to golden perfection and topped with a creamy, cheesy ranch spread and a crispy garlic-butter breadcrumb crust.
With a savory, melt-in-your-mouth topping and a satisfying crunch, this dish is a restaurant-quality dinner that is surprisingly easy to recreate at home.
Recipe Details
- Flavor Profile: This dish is incredibly savory and rich, featuring a creamy ranch and provolone layer balanced by the salty punch of Parmesan and garlic-infused crumbs.
- Texture: You get a perfect contrast between the juicy, seared chicken, the gooey melted cheese layer, and the crispy, buttery panko topping.
- Time: 15 minutes prep, 30 minutes chilling (optional but recommended), 15 minutes cook time.
- Difficulty: Intermediate. It involves searing meat and using the broiler to finish the crust.
What You’ll Need
To make this recipe, you will need a meat tenderizer to pound the chicken for even cooking and a large skillet (cast iron is recommended) for searing. You will also need a microwave-safe bowl to melt the cheese mixture and a separate small bowl for the crumb topping. The ingredients are simple but come together to create a decadent crust that defines the dish.
Ingredient Notes
- Chicken Breasts – Use boneless, skinless chicken breasts. Pounding them to an even thickness is crucial for ensuring they cook evenly without drying out.
- Vegetable Oil – Used for searing the chicken. It has a high smoke point which helps achieve that golden brown crust.
- Parmesan & Provolone Cheese – You will need block cheese, chopped into bits. Using fresh chunks ensures a better melt and texture compared to pre-shredded cheese. Provolone adds creaminess, while Parmesan adds a sharp, salty kick.
- Buttermilk Ranch Dressing – This is the secret ingredient in the creamy layer. It adds tang and herbs that cut through the rich cheese. Regular Ranch works fine if you cannot find Buttermilk style.
- Panko Breadcrumbs – These Japanese-style breadcrumbs are lighter and crispier than traditional breadcrumbs, creating the perfect crunchy topping.
- Butter – Melted butter binds the breadcrumbs and garlic powder, helping them brown beautifully under the broiler.
- Garlic Powder – Adds a savory aromatic note to the crunchy crust layer.
Add-ins and Substitutions
- Cheese – If you prefer a sharper flavor, you can substitute white cheddar for the provolone, though the melt will be slightly different.
- Crust – For an extra herb flavor, mix a teaspoon of dried parsley or Italian seasoning into the panko mixture.
- Oil – Canola oil or avocado oil can be used instead of vegetable oil for searing.
How to Make Copycat Longhorn Parmesan Crusted Chicken
- Prep the Chicken: Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat tenderizer to pound it to about 1/2 inch thick. (Note: It will plump up more when cooked). Sprinkle each side of the chicken lightly with salt and pepper. Seal the bag and refrigerate for a minimum of 30 minutes, or overnight, to let the seasoning set.
- Sear: Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat. (A cast iron skillet will provide the best sear). Sear the chicken on each side for 4-5 minutes. Refrain from moving the chicken around as it sizzles; this ensures a nice golden sear color. If the pan gets too hot, reduce the heat to medium.
- Rest: Once each side is a nice, golden brown and the middle is cooked, transfer the chicken to a clean skillet or baking sheet and tent with foil to keep it warm while you prepare the Parmesan crust.
- Make the Cheesy Spread: Preheat the oven to a low broil (450° F). In a microwave-safe bowl, combine the Parmesan bits, Provolone bits, and Ranch dressing. Stir to combine and microwave in 15-second increments, stirring in between, until melted. A little bit of a lumpy consistency is okay. Spread this cheesy mixture generously over the top of the cooked chicken.
- Make the Crumb Topping: In a separate small bowl, combine the melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture on top of the cheese layer on the chicken.
- Broil: Place the chicken under the broiler for 3-4 minutes, or until the top begins to brown slightly and the crust is crispy. Watch closely to prevent burning.
Pro Tip: Don’t skip pounding the chicken! Since you are searing the meat quickly and then just flashing it under the broiler, an even thickness ensures the chicken is fully cooked through without the outside becoming tough or dry.
Recipe Tips
- Cheese Texture: When melting the cheese and ranch, do not overheat it. You want a spreadable, gooey consistency, not a separated oily mess. Short microwave bursts are key.
- Broiler Watch: The panko crust can go from golden to burnt in seconds. Keep the oven door slightly ajar if possible and keep your eyes on the chicken while it broils.
- Resting Meat: Tenting the chicken with foil while you make the topping keeps it warm and allows the juices to redistribute, ensuring a juicy bite.
FAQs
- Can I bake the chicken instead of searing? Yes, you can bake the pounded chicken at 400°F for about 15-20 minutes until cooked through, then add the toppings and broil. However, searing adds more flavor.
- Can I use shredded cheese? While you can, chopping block cheese into “bits” mimics the restaurant’s texture better and provides a thicker, gooier melt than pre-shredded cheese.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to re-crisp the topping; the microwave will make the crust soggy.
Serving Suggestions
- Potatoes: Mashed potatoes or a baked potato are the classic steakhouse pairings for this rich chicken.
- Vegetables: Steamed broccoli or roasted asparagus helps cut through the richness of the cheese crust.
- Salad: A fresh garden salad with a vinaigrette provides a nice contrast to the creamy ranch topping.
Make This Recipe in Advance
- Prep: You can pound the chicken and season it hours in advance. You can also chop the cheeses and mix the dry crumb topping (without the butter) ahead of time.
- Cooking: This dish is best cooked fresh. Reheating can cause the breadcrumbs to lose their crunch and the chicken to dry out.
Copycat Longhorn Parmesan Crusted Chicken
- Total Time: 30 minutes (active)
- Yield: 4 Servings 1x
Description
This Copycat Longhorn Parmesan Crusted Chicken brings the legendary steakhouse favorite right to your kitchen table. Tender, juicy chicken breasts are seared to golden perfection and topped with a creamy, cheesy ranch spread and a crispy garlic-butter breadcrumb crust. With a savory, melt-in-your-mouth topping and a satisfying crunch, this dish is a restaurant-quality dinner that is surprisingly easy to recreate at home.
Ingredients
The Chicken
- 4 boneless, skinless chicken breasts
- 3 tablespoons vegetable oil (for searing)
- Salt and black pepper, to taste
The Cheesy Spread
- 1/2 cup Parmesan cheese, chopped into small bits (fresh block cheese is best)
- 1/2 cup Provolone cheese, chopped into small bits
- 6 tablespoons Buttermilk Ranch dressing (regular Ranch works too)
The Parmesan Garlic Crust
- 3/4 cup Panko breadcrumbs
- 4 tablespoons butter, melted
- 2 teaspoons garlic powder
Instructions
Prep the Chicken
Place the chicken breasts in a large freezer bag, press out the air, and seal. Use a meat tenderizer to pound them to an even 1/2-inch thickness. Tip: Sprinkle both sides lightly with salt and pepper. If time allows, refrigerate for 30 minutes (or up to overnight) to let the seasoning set.
Sear
Heat the vegetable oil in a large skillet (cast iron is ideal) over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Avoid moving the chicken around while it sears to ensure a nice crust.
Rest & Preheat
Transfer the cooked chicken to a clean baking sheet or oven-safe skillet. Tent loosely with foil to keep warm. Preheat your oven’s broiler to low (approx. 450°F / 230°C).
Make the Cheesy Spread
In a microwave-safe bowl, mix the chopped Parmesan bits, Provolone bits, and Ranch dressing. Microwave in 15-second increments, stirring in between, just until melted and spreadable. (A slightly lumpy consistency is fine).
Make the Crumb Topping
In a small bowl, combine the Panko breadcrumbs, melted butter, and garlic powder. Stir until the crumbs are evenly coated.
Assemble
Spread the warm cheesy ranch mixture generously over the top of each chicken breast. Spoon the garlic-butter panko mixture on top of the cheese layer.
Broil
Place the chicken under the broiler for 3–4 minutes. Watch closely! Remove as soon as the topping is golden brown and crispy.
Notes
Cheese “Bits” vs. Shredded: For the most authentic texture, buy block cheese and chop it into small bits yourself. This creates a thicker, gooier layer than pre-shredded cheese, which melts too quickly and can become oily.
Don’t Overheat the Spread: When melting the cheese and ranch, you only want it warm and pliable. If you overheat it, the oil will separate from the cheese.
Pounding is Key: Since the chicken is seared quickly and then just flashed under the broiler, pounding it to an even thickness ensures it cooks through without drying out.
Broiler Watch: Panko breadcrumbs burn very fast. Keep your oven door slightly ajar if possible and don’t walk away during the final step.
- Prep Time: 15 minutes (plus 30 min optional chill)
- Cook Time: 15 minutes
- Category: Dinner
- Method: Searing / Broiling
- Cuisine: American Steakhouse
Nutrition
- Serving Size: 1 Chicken Breast
- Calories: 680
- Sugar: 2g
- Sodium: 1150mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 165mg
Keywords: longhorn parmesan crusted chicken, copycat recipes, steakhouse chicken recipe, ranch chicken, parmesan panko crust, dinner party meals, cast iron chicken
