If you’ve ever found yourself craving that irresistible, crispy, cheesy delight from Longhorn Steakhouse, you’re in for a real treat with this Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe. It takes all the best parts you love—the crunchy parmesan topping, the creamy ranch-infused cheese layer, and that juicy, tender chicken—and brings them together in a way that’s totally doable at home. This dish is perfect for anyone who wants a restaurant-quality dinner without the drive-thru wait.
Ingredients You’ll Need
Getting all your ingredients lined up is surprisingly simple, yet each one plays a crucial role in delivering the perfect balance of flavor, texture, and color in this dish. Freshness and quality here really make a difference for that authentic taste.
- 2 large boneless skinless chicken breasts: The hearty base of this dish, providing a tender and juicy canvas.
- 1 teaspoon salt: Essential for seasoning and enhancing the chicken’s natural flavors.
- 1/2 teaspoon black pepper: Adds a subtle heat and depth without overpowering.
- 1/2 teaspoon garlic powder: Infuses the chicken with a warm, savory aroma.
- 2 tablespoons olive oil: Helps create that beautiful, golden sear on the chicken.
- 1 cup panko breadcrumbs: Provides a light, crispy crunch that holds the parmesan topping perfectly.
- 1/2 cup grated parmesan cheese: Brings the signature nutty, salty flavor key to this crust.
- 1/2 cup shredded provolone cheese: Melts smoothly for a luscious cheesy layer.
- 4 tablespoons cream cheese, softened: Gives creamy richness that blends with the ranch dressing.
- 3 tablespoons ranch dressing or 1 tablespoon ranch seasoning: Imparts that tangy, herby kick that ties the flavors together.
- 1 tablespoon mayonnaise (optional): Adds extra moisture and a velvety mouthfeel to the topping.
- 1 tablespoon chopped parsley (optional garnish): Provides a fresh, colorful finish that brightens the presentation.
How to Make Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by placing the chicken breasts between two sheets of plastic wrap or parchment. Gently pound them to an even thickness—about half an inch—so they cook evenly and stay tender. Then, season both sides generously with salt, black pepper, and garlic powder. This simple seasoning combo enhances the chicken’s natural flavor without any fuss.
Step 2: Sear the Chicken
Heat olive oil in a skillet over medium heat until shimmering. Place the seasoned chicken in the pan and let it sear undisturbed for 4 to 5 minutes on each side, creating a beautiful golden-brown crust. This step locks in juices and lays the foundation for the crispy parmesan crust to come. Transfer the seared chicken to a lined baking sheet, ready for topping.
Step 3: Make the Creamy Ranch Layer
In a bowl, blend softened cream cheese with ranch dressing and mayonnaise (if using) until smooth and creamy. This luscious mixture will add a tangy richness that complements the crispy cheese crust perfectly—trust me, it’s a flavor game-changer.
Step 4: Toast the Parmesan-Panko Mixture
Combine the panko breadcrumbs with grated parmesan cheese in a separate bowl. To get that signature extra crispness and a toasted nuttiness, gently toast this mixture in a dry skillet over low heat for 2 to 3 minutes. Keep stirring so it doesn’t burn—this step is what elevates the crust texture to the next level.
Step 5: Assemble the Toppings
Spread the creamy ranch-cream cheese mixture evenly over each seared chicken breast. Next, sprinkle shredded provolone cheese on top to create a melty, indulgent layer. Finally, top with the toasted parmesan and panko blend for that irresistible crunch.
Step 6: Bake and Broil to Perfection
Preheat your oven to 400°F (200°C). Bake the chicken for 10 to 12 minutes, allowing the provolone to melt and the topping to meld into a crispy crust. If you love a little extra browning, broil for an additional 1 to 2 minutes—just keep a close eye to avoid burning.
Step 7: Rest and Garnish
Once out of the oven, let your parmesan crusted chicken rest for about 5 minutes. This pause locks in juices and makes slicing cleaner and easier. Sprinkle with chopped parsley for a fresh, vibrant touch that adds just the right pop of color.
How to Serve Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
Garnishing with freshly chopped parsley isn’t just about looks—it adds a subtle herbal brightness that lifts the whole dish. For extra flair, a wedge of lemon or a sprinkle of cracked black pepper can also make the flavors pop even more.
Side Dishes
This chicken shines when paired with creamy mashed potatoes, roasted vegetables, or even a crisp Caesar salad. The rich and crunchy nature of the dish calls for sides that either complement its creaminess or offer a fresh, contrasting crunch.
Creative Ways to Present
For a stylish dinner, plate your chicken over a bed of garlic butter noodles or on top of wilted spinach. Drizzle a little extra ranch dressing on the plate or serve alongside a roasted red pepper sauce for an unexpected burst of flavor and color.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and store in the refrigerator for up to 3 days. Make sure to keep the topping intact to preserve its texture, and avoid stacking pieces when possible.
Freezing
You can freeze cooked leftover chicken for up to 1 month. Wrap each piece tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating to maintain moisture and flavor.
Reheating
Reheat in an oven preheated to 350°F (175°C) for about 10 minutes to keep the parmesan crust crispy. Avoid microwaving if possible, as this can make the crust soggy and the chicken dry.
FAQs
Can I use different cheeses in this recipe?
Absolutely! While provolone and parmesan give the best authentic flavor and texture, you can experiment with mozzarella or fontina for a different cheesy twist. Just keep the balance of meltiness and nuttiness in mind.
Is it necessary to pound the chicken?
Pounding the chicken ensures even cooking and helps it stay tender. If you skip this step, thicker parts may take longer to cook, potentially drying out thinner areas.
Can I make this recipe gluten-free?
Yes! Substitute the panko breadcrumbs with gluten-free breadcrumbs to accommodate dietary needs without sacrificing that signature crunch.
What if I don’t have ranch dressing?
If you don’t have ranch dressing, use ranch seasoning mixed into sour cream or Greek yogurt as a quick homemade alternative. The key is getting that herby, tangy flavor in the creamy layer.
How do I make the crust extra crispy?
To boost crunchiness, make sure to toast the parmesan-panko mixture properly and finish with a quick broil at the end. This caramelizes the cheese and crisps up the breading beautifully.
Final Thoughts
Trying this Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe means bringing a much-loved restaurant experience straight to your kitchen. It’s approachable, packed with flavor, and guaranteed to impress anyone lucky enough to share the meal. Don’t hesitate—grab those ingredients and get cooking. Your taste buds will thank you!
Print
Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken recipe features tender, juicy chicken breasts coated with a creamy ranch and cheese layer, then topped with a crunchy parmesan-panko crust. Seared to perfection on the stovetop and finished in the oven, it’s a flavorful and impressive dish perfect for dinner that delivers a deliciously cheesy and crispy bite every time.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Cooking and Coating
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded provolone cheese
- 4 tablespoons cream cheese, softened
- 3 tablespoons ranch dressing or 1 tablespoon ranch seasoning
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon chopped parsley (optional garnish)
Instructions
- Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper and gently pound them to an even thickness of about 1/2 inch using a meat mallet. Season both sides evenly with salt, black pepper, and garlic powder.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 4–5 minutes on each side until golden brown. Remove from the skillet and place on a lined baking sheet.
- Make the Ranch Cream Cheese Mixture: In a bowl, combine the softened cream cheese, ranch dressing, and mayonnaise (if using). Stir until the mixture is smooth and creamy.
- Toast the Parmesan Panko: Mix the panko breadcrumbs with grated parmesan cheese in another bowl. Toast this mixture gently in a dry skillet over low heat for 2–3 minutes, stirring often to prevent burning and to achieve a golden color.
- Assemble the Topping: Spread the ranch-cream cheese mixture evenly over each seared chicken breast, then add shredded provolone cheese on top. Finally, sprinkle the toasted parmesan-panko mixture over the cheese layer.
- Bake the Chicken: Preheat the oven to 400°F (200°C). Bake the prepared chicken breasts for 10–12 minutes until the cheese is melted and bubbly. For an extra crisp and browned crust, broil for an additional 1–2 minutes, watching carefully to prevent burning.
- Rest and Garnish: Remove the chicken from the oven and let it rest for about 5 minutes to allow juices to redistribute. Garnish with chopped parsley if desired, then serve hot.
Notes
- Flattening the chicken breasts ensures even cooking and tenderness.
- Using a combination of cream cheese, ranch dressing, and mayonnaise creates a rich and flavorful base for the topping.
- Toast the panko mixture carefully to avoid burning; it enhances the crunch and depth of flavor.
- Broiling at the end gives a nicely browned crust but watch closely to prevent overcooking.
- Leftovers can be refrigerated for up to 3 days; reheat gently to preserve the crispy coating.
