Article Introduction
I first ordered Longhorn’s Parmesan Crusted Chicken on a whim, and it only took one bite to know I needed to recreate it at home. The golden crust, rich cheese topping, and juicy chicken turned a simple dish into something unforgettable. After testing it a few different ways, I finally landed on this copycat Longhorn Parmesan Crusted Chicken recipe—and it hits all the same high notes. It starts with a bold marinade, builds with a perfect sear, and finishes under the broiler with bubbling cheese and crisp panko. The result is restaurant-quality comfort food from your own kitchen.
What Makes Longhorn’s Parmesan Crusted Chicken So Addictive
Layers of Flavor, Not Just Cheese
At first glance, this dish might seem like a basic cheesy chicken. But the flavor runs deep. The chicken is marinated in a mixture of ranch, olive oil, garlic, Worcestershire, lemon, and vinegar. It’s bold, tangy, and full of seasoning before it ever hits the pan. This marinade helps tenderize the chicken and ensures each bite is packed with flavor.
Once it’s seared, the magic really begins. The cheese crust isn’t just parmesan. It’s a blend of parmesan, provolone, and creamy ranch dressing. It’s melted right onto the chicken, creating a gooey, rich layer that clings to the meat without sliding off.
Crisp on Top, Juicy in the Middle
The final layer is what makes this recipe truly copycat-worthy. A quick mix of melted butter, panko breadcrumbs, and garlic powder is spooned over the cheese. Then it’s broiled until golden and crisp. That crispy topping is the perfect contrast to the melty cheese and juicy chicken below.
What makes this dish unforgettable is texture. The seared crust, creamy center, and crunchy top give every forkful something different. If you’re wondering why it tastes so good, it’s because each layer is doing its part.
Copycat Longhorn Parmesan Crusted Chicken
Ingredients
- 4 skinless/boneless chicken breasts
- Salt/Pepper to taste
- 3 Tablespoons vegetable oil
- Marinade: Shortcut- Use 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 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 fine as well
- 4 Tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Chicken (See notes for baking and grilling method)
- Whisk all marinade ingredients together until well-combined and uniform in consistency.
- 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 if desired.
- Place the chicken in a new freezer bag and add the marinade. Seal out the air and refrigerate for a minimum of 30 minutes, or overnight.
- Heat 2-3 Tbsp. 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, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. 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.
- Add the Parmesan Crust
- Preheat the oven to a low broil. (450° F.)
- Combine Parmesan, Provolone, and Ranch dressing. Stir to combine and microwave in 15 seconds increments, stirring in between, until melted. (A little bit of a lumpy consistency is okay.) Spread it over the top of the chicken.
- Combine the melted butter, garlic powder, and panko breadcrumbs and spoon it on top of the cheese.
- Broil for 3-4 minutes, the top begins to brown slightly. (Watch it closely during this time.) Serve with mashed potatoes and enjoy!
Notes
- Swiss, Mozzarella, or Munster cheese make an acceptable substitute for provolone in this recipe if needed.
- Boars Head is my favorite brand for the provolone cheese, freshly sliced at the deli. If you shop at Walmart, I recommend Prima Della.
- BelGioioso Parmesan Cheese is my go-to brand for Parmesan.
- Italian Salad Dressing makes a great marinade for this chicken for a quicker version. (About 1 cup.)
- Herb cheese also tastes really good in the Parmesan Crust Topping instead of Buttermilk Ranch dressing.
- This recipe is in The Cozy Cookbook on page 108!
- Serve this with my Garlic Butter Pasta, Mashed Potatoes, Smashed Potatoes, Roasted Potatoes or your Roasted Vegetables of choice!
- Be sure to try my Chicken Madeira recipe next, dare I say it’s better than The Cheesecake Factory!?
- Preheat the oven to 425° F.
- Find an oven-safe dish that is just large enough to hold the chicken (this keeps it moist).
- Lightly grease the dish and add 2 Tablespoons of water to the dish along with the chicken. Bake for 15-18 minutes, (15 for thinner chicken, 18 for thick.)
- Proceed with adding the Parmesan Crust, (instructions above.)
- Ensure an internal temperature of 165° prior to serving.
- Cook over a preheated grill over medium-high heat.
- Leave the chicken undisturbed while it cooks. It takes 4-7 minutes per side depending on the thickness of the chicken.
Step-by-Step for Perfect Parmesan Crusted Chicken
Start With a Flavorful Marinade
The secret to juicy chicken starts with a strong marinade. In this copycat Longhorn Parmesan Crusted Chicken recipe, you can either make the marinade from scratch or use a shortcut with Italian dressing. The homemade version combines olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper. It’s zesty, savory, and helps lock moisture into the chicken.
Pound the chicken breasts to an even thickness. This helps them cook evenly and absorb more of that marinade. Let the chicken marinate for at least 30 minutes or overnight if possible. The longer it soaks, the better the flavor.
Sear for Color, Then Build the Crust
Once marinated, the chicken gets a good sear in hot oil. Use a cast iron skillet if you have one. It helps develop a deep, golden color on the outside. Don’t crowd the pan, and avoid moving the chicken too much. That nice sear forms when the meat stays in place.
When the chicken is nearly cooked through, transfer it to an oven-safe dish or skillet. Now it’s time for the topping. Melt together parmesan, provolone, and ranch dressing in short bursts in the microwave. Spread this cheese blend over each piece of chicken.
In a separate bowl, mix melted butter, garlic powder, and panko breadcrumbs. Spoon this mix over the cheese. Broil for just a few minutes until the top turns golden and crisp. Watch closely so it doesn’t burn.
Substitutions, Tips, and Common Mistakes to Avoid
Cheese and Marinade Swaps That Still Work
The beauty of this copycat Longhorn Parmesan Crusted Chicken is that it adapts well to what you have in the fridge. Provolone is classic, but Swiss, mozzarella, or even Muenster work well too. Just make sure the cheese melts smoothly and adds that gooey texture you’re after.
If you don’t want to mix the marinade from scratch, use a good-quality Italian dressing. It’s fast and delivers solid flavor. For the Parmesan, go with freshly shredded or chopped over the powdered version. It melts better and gives you that crave-worthy crust.
You can also bake or grill the chicken instead of pan-searing. For baking, add a bit of water to the dish to keep the chicken moist. On the grill, keep the heat medium-high and let the chicken cook undisturbed to form a sear.
Avoid These Mistakes for Best Results
The biggest mistake? Overcooking the chicken. Use a meat thermometer and pull it at 165°F. Going beyond that dries it out and ruins the balance of juicy chicken and crispy crust.
Another common issue is skipping the sear. Don’t. That golden crust builds flavor and helps the cheese topping cling to the chicken. Also, don’t broil for too long. The breadcrumb topping can burn in seconds if unattended. Stay close and check often.
Lastly, don’t forget to pound the chicken. If the thickness is uneven, you’ll end up with dry edges and undercooked centers. An even cut ensures everything cooks perfectly and soaks in the marinade fully.
How to Serve, Store, and Keep Coming Back to This Dish
Serving Ideas That Let It Shine
This copycat Longhorn Parmesan Crusted Chicken is rich and packed with bold flavor, so pairing it with the right sides helps create a balanced plate. Mashed potatoes are a classic, soaking up the cheesy crust and marinade flavors beautifully. Garlic butter pasta or roasted potatoes work well too.
Looking for something lighter? A side of sautéed green beans, roasted asparagus, or a crisp garden salad with lemon vinaigrette can cut through the richness and round out the meal. If you’re serving a crowd, add some crusty bread on the side to scoop up extra sauce and crumbs.
This recipe also holds up great for gatherings. It reheats well and can be prepped ahead—just wait to broil until right before serving so the crust stays crispy.
Store It Right and Reheat with Care
Leftovers might not last long, but if you have any, they store well. Keep the chicken in an airtight container in the fridge for up to 3 days. To reheat, use an oven at 350°F and warm for 10–15 minutes until heated through. For best results, avoid the microwave, which can make the crust soggy.
If the breadcrumb topping has softened, pop it under the broiler for a minute or two to bring back the crunch. Add a splash of broth or dressing when reheating if the chicken seems dry.
This dish isn’t just good the night you make it. It holds up, stays flavorful, and still delivers that crispy-cheesy finish with just a little love in the kitchen.
Frequently Asked Questions About Copycat Longhorn Parmesan Crusted Chicken
What is in the parmesan crusted chicken at Longhorn?
Longhorn’s version includes grilled chicken topped with a creamy cheese blend, typically made of Parmesan, provolone, and ranch dressing. It’s finished with a crispy panko breadcrumb topping, then broiled until golden.
What are the ingredients in Parmesan crusted chicken?
The core ingredients include chicken breasts, a marinade (olive oil, ranch, garlic, Worcestershire, and lemon), Parmesan and provolone cheese, ranch dressing, butter, panko breadcrumbs, and garlic powder. These layers work together to create a juicy interior and crispy topping.
What is the secret to crispy chicken parmesan?
The key is to sear the chicken well and use a topping that includes both cheese and panko. Broiling at high heat for a short time gives you that golden crunch without drying out the meat. Avoid crowding the pan and don’t skip the melted butter in the topping.
What are common mistakes when making Parmesan chicken?
Overcooking the chicken, skipping the sear, and broiling too long are the most common errors. Also, using low-quality cheese or not pounding the chicken evenly can lead to uneven cooking and less flavor in each bite.
Conclusion
This copycat Longhorn Parmesan Crusted Chicken brings all the flavor of the restaurant favorite into your home kitchen. It’s bold, cheesy, crisp, and packed with savory layers from marinade to broiled topping. Whether you’re cooking for a casual family night or want to impress guests, this dish delivers every time. With a few simple steps and the right ingredients, you can serve a crowd-pleasing meal that tastes like it came straight off the menu. And once you try it, you’ll find yourself making it again and again.
