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