Recreate the beloved Longhorn Steakhouse Parmesan Crusted Chicken at home with this flavorful and cheesy recipe. Tender, marinated chicken breasts are topped with a rich blend of Parmesan and Provolone cheeses, finished with a crispy panko crust. This dish delivers restaurant-quality flavors and makes for a satisfying dinner that’s perfect for any occasion.

Why You’ll Love This Recipe

Packed with flavor – A tangy, garlicky marinade infuses the chicken with bold taste.
Crispy, cheesy topping – A blend of Parmesan, Provolone, and buttery panko makes a perfect crust.
Easy to make – Simple ingredients and straightforward steps mean anyone can make this.
Restaurant-quality at home – A copycat recipe that tastes just like the Longhorn Steakhouse favorite.
Versatile – Pairs well with a variety of side dishes like mashed potatoes, roasted veggies, or salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Marinade:

boneless, skinless chicken breasts
olive oil
ranch dressing
Worcestershire sauce
distilled white vinegar
lemon juice
minced garlic
black pepper
salt
vegetable oil (for cooking)

For the Parmesan Crust:

grated Parmesan cheese
shredded Provolone cheese
ranch dressing
unsalted butter, melted
panko breadcrumbs
garlic powder

Directions

Marinate the Chicken:

In a medium bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper until well combined.
Place the chicken breasts between sheets of plastic wrap and gently pound them to an even thickness of about ½ inch.
Season both sides lightly with salt.
Place the chicken in a resealable plastic bag or shallow dish, pour the marinade over them, ensuring they are well coated.
Seal or cover, and refrigerate for at least 30 minutes, preferably up to 2 hours for maximum flavor.

Cook the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off.
Place the chicken breasts in the skillet and cook for 4–5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F (74°C)).
Transfer the cooked chicken to a baking sheet and set aside.

Prepare the Parmesan Crust:

In a microwave-safe bowl, combine grated Parmesan cheese, shredded Provolone cheese, and ranch dressing.
Microwave in 15-second intervals, stirring between each, until the mixture is melted and smooth.
In a separate bowl, mix melted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are evenly coated.

Assemble and Broil:

Preheat the oven broiler to low.
Spoon the melted cheese mixture evenly over each chicken breast.
Sprinkle the breadcrumb mixture on top of the cheese layer.
Place the baking sheet under the broiler for 3–4 minutes, or until the topping is golden brown and bubbly. Keep a close eye to prevent burning.

Serve:

Remove from the oven and let the chicken rest for a few minutes.
Serve hot, garnished with fresh herbs if desired, alongside your favorite sides.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 660 kcal per serving

Variations

Spicy Kick – Add red pepper flakes or hot sauce to the marinade for a bit of heat.
Extra Cheesy – Use mozzarella or Swiss cheese for an even richer topping.
Herb-Infused – Mix fresh thyme or rosemary into the breadcrumb topping.
Gluten-Free – Use gluten-free breadcrumbs as a crunchy alternative.
Air Fryer Option – Cook the marinated chicken in an air fryer at 375°F for 12-15 minutes, then broil the cheese topping separately.

Storage/Reheating

Refrigeration – Store leftovers in an airtight container for up to 3 days.
Freezing – Freeze cooked chicken (without the topping) for up to 2 months. Thaw overnight before reheating.
Reheating – Warm in a 350°F oven for 10 minutes, or microwave in 30-second intervals until heated through. If reheating from frozen, bake at 350°F for 25–30 minutes.

FAQs

Can I grill the chicken instead of pan-frying?

Yes! Grill the marinated chicken over medium heat for about 5–6 minutes per side before adding the cheese topping.

What type of cheese can I substitute for Provolone?

You can use mozzarella, Swiss, or Monterey Jack as substitutes.

How do I keep the panko topping crispy?

Broil just until golden brown and avoid overloading it with butter or cheese, which can make it soggy.

Can I make this dish ahead of time?

Yes! Marinate the chicken up to 24 hours in advance. Cook and assemble before serving.

What sides go well with this dish?

This chicken pairs well with mashed potatoes, roasted vegetables, garlic bread, or a fresh green salad.

Can I use store-bought Parmesan crust mix?

Yes, but homemade provides the best flavor and texture.

Do I need to broil, or can I bake the topping?

Broiling creates a crispier topping, but you can bake at 400°F for 5-7 minutes if broiling isn’t an option.

Is ranch dressing necessary in the marinade?

It adds flavor and tenderness, but you can substitute it with Greek yogurt or buttermilk.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work well but may need an extra minute or two of cooking time.

How do I prevent the cheese mixture from getting too runny?

Use freshly grated Parmesan and Provolone instead of pre-shredded cheeses, which contain anti-caking agents that can affect melting.

Conclusion

Longhorn Steakhouse Parmesan Crusted Chicken is a delicious, restaurant-style dish you can easily make at home. With tender, marinated chicken, a rich, cheesy topping, and a crispy panko crust, it’s a flavorful and satisfying meal. Whether you’re making it for a special occasion or a simple weeknight dinner, this recipe is sure to impress. Try it with your favorite sides and enjoy every cheesy, crispy bite!

Longhorn Steakhouse Parmesan Crusted Chicken

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Author: sara
Total Time: 35 minutes
Yield: 4 servings

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Description

Recreate the famous Longhorn Steakhouse Parmesan Crusted Chicken at home! Tender, marinated chicken breasts are topped with a creamy Parmesan-Provolone blend and a crispy panko breadcrumb crust, making this an irresistible dinner recipe.

Instructions

1️⃣ Marinate the Chicken:

In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper.
Place chicken breasts between plastic wrap and pound them to 1/2-inch thickness for even cooking.
Lightly season with salt, then place in a resealable bag or dish. Pour the marinade over the chicken, ensuring it’s well coated.
Refrigerate for at least 30 minutes (or up to 2 hours) for deeper flavor.

2️⃣ Cook the Chicken:

Heat vegetable oil in a large skillet over medium-high heat.
Remove chicken from the marinade, letting excess drip off.
Cook for 4–5 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).
Transfer to a baking sheet and set aside.

3️⃣ Prepare the Parmesan Crust:

In a microwave-safe bowl, mix Parmesan cheese, Provolone cheese, and ranch dressing.
Microwave in 15-second intervals, stirring in between, until smooth and melted.
In another bowl, mix melted butter, panko breadcrumbs, and garlic powder until the breadcrumbs are evenly coated.

4️⃣ Assemble and Broil:

Preheat oven broiler to low.
Spoon the cheese mixture evenly over the chicken breasts.
Sprinkle the breadcrumb mixture on top.
Broil for 3–4 minutes, or until the topping is golden brown and bubbly.
Keep a close watch to prevent burning.

5️⃣ Serve and Enjoy!

Let the chicken rest for a few minutes before serving.
Garnish with fresh herbs if desired and pair with your favorite sides!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Method: Pan-Frying, Broiling
Cuisine: American