If you love the rich, cheesy, and crispy flavors of Longhorn Steakhouse but want to recreate that magic right in your own kitchen, this Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe is the perfect place to start. It’s a delightful combination of tender, juicy chicken breasts topped with a creamy ranch-infused cheese layer and a golden, crispy parmesan-panko crust that brings so much texture and flavor. This dish strikes just the right balance between comfort food and something that feels a little special, perfect for an easy weeknight dinner or impressing friends at your next gathering. Trust me, once you try this recipe, it’ll become a fast favorite in your recipe collection, just like it has for so many home cooks craving that signature Longhorn taste.
Ingredients You’ll Need
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe comes together with a handful of simple, yet essential ingredients that each serve an important role. Fresh chicken provides that juicy base, while the blend of cheeses and crunchy panko create layers of irresistible flavor and texture. The seasoning is straightforward but perfectly balanced, letting each element shine without overwhelming your taste buds.
- 2 large boneless skinless chicken breasts: The star of the dish, providing tender and juicy protein.
- 1 teaspoon salt: Enhances the natural flavors of the chicken and other ingredients.
- 1/2 teaspoon black pepper: Adds subtle warmth and a hint of spice.
- 1/2 teaspoon garlic powder: Brings a savory depth that complements the cheese wonderfully.
- 2 tablespoons olive oil: Used for searing the chicken to a beautiful golden crust.
- 1 cup panko breadcrumbs: Creates that crispy, crunchy topping you’ll love.
- 1/2 cup grated parmesan cheese: Adds nutty, salty flavor that crisps up perfectly.
- 1/2 cup shredded provolone cheese: Provides gooey, melty richness under the crust.
- 4 tablespoons cream cheese, softened: Gives a creamy, tangy base for the ranch mixture.
- 3 tablespoons ranch dressing or 1 tablespoon ranch seasoning: Brings that classic tangy herb flavor signature to the dish.
- 1 tablespoon mayonnaise (optional): Helps keep the cream cheese mixture smooth and luscious.
- 1 tablespoon chopped parsley (optional garnish): Adds a fresh pop of color and brightness when serving.
How to Make Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Prepare and Season the Chicken
Begin by gently pounding your chicken breasts to an even thickness, about 1/2 inch. This step is crucial because it ensures the chicken cooks evenly, preventing any overcooked thin parts or undercooked thick spots. Once pounded, season both sides thoroughly with salt, black pepper, and garlic powder to build a flavorful foundation.
Step 2: Sear the Chicken
Heat your olive oil in a large skillet over medium heat until shimmering. Add the seasoned chicken breasts and cook for about 4 to 5 minutes on each side until they develop a gorgeous golden-brown crust. This sear locks in moisture and gives the chicken a savory depth, setting it up for the cheesy topping. Transfer the seared chicken to a lined baking sheet to prepare for the next layer.
Step 3: Make the Creamy Ranch Mixture
In a small bowl, combine softened cream cheese with ranch dressing and mayonnaise if using. Stir until smooth and creamy. This mixture is what creates the luscious, tangy layer that will contrast beautifully with the crispy breadcrumb topping. It’s this little step that really brings the dish closer to the authentic Longhorn flavor.
Step 4: Toast the Parmesan Panko Crust
Mix panko breadcrumbs with grated parmesan cheese in a bowl, then toast the mixture in a dry skillet over low heat for about 2 to 3 minutes. Toasting the breadcrumbs gives the crust an irresistible crunch and deepens the flavor profile. Keep stirring frequently to avoid burning and achieve that perfect light golden color.
Step 5: Assemble the Chicken
Spread the creamy ranch mixture evenly over each chicken breast. Sprinkle shredded provolone cheese on top, and then generously cover everything with the toasted parmesan-panko mixture. This layering ensures every bite delivers creamy, cheesy, and crunchy goodness simultaneously.
Step 6: Bake and Broil
Preheat your oven to 400°F (200°C). Bake the prepared chicken breasts for 10 to 12 minutes, until the cheese is melted and bubbly. For an extra golden finish, broil for an additional 1 to 2 minutes, but watch it closely so it doesn’t burn. This final step is where this Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe transforms into something truly special.
Step 7: Rest and Garnish
Once out of the oven, let the chicken rest for about 5 minutes. This allows the juices to redistribute, keeping the meat juicy and tender. Garnish with chopped parsley for a fresh, vibrant touch that brings a bit of brightness to the rich dish before serving.
How to Serve Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
Fresh herbs such as parsley add a wonderful pop of color and fresh flavor that can help balance the richness of the cheese crust. A light squeeze of lemon can also brighten the dish elegantly, without overpowering the signature flavors.
Side Dishes
This chicken pairs perfectly with classic steakhouse sides like garlic mashed potatoes, steamed green beans, or a crisp Caesar salad. The creamy, crispy chicken benefits from fresh, lighter sides that contrast with its richness and round out the meal.
Creative Ways to Present
For a fun twist, serve the parmesan crusted chicken sliced over a bed of buttery pasta or on top of a fresh bed of mixed greens for a hearty salad. You could also pair it with roasted vegetables for a colorful, balanced plate that feels restaurant-worthy but made with love at home.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keeping the crust intact may be tricky, but reheating gently helps preserve both texture and flavor.
Freezing
You can freeze cooked chicken for up to 2 months. Wrap each portion tightly in plastic wrap and foil to prevent freezer burn. To maintain the crisp crust, consider freezing before baking and then bake from frozen with extra time.
Reheating
For best results, reheat leftovers in a 350°F oven on a baking sheet for about 10 to 15 minutes. This method helps the crust stay crispy compared to the microwave, which can make it soggy.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While provolone and parmesan are traditional here, mozzarella or a sharp cheddar can work nicely too, each adding a slightly different flavor profile to the dish.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The flavor and texture can be very close to the original.
Can this dish be made dairy-free?
For a dairy-free version, you can try using plant-based cream cheese, dairy-free shredded cheeses, and a suitable breadcrumb substitute. Keep in mind the flavor will be different but still delicious.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (75°C). Using a meat thermometer is the most reliable way to ensure the chicken is safe to eat while remaining juicy.
Can I double the recipe for more servings?
Definitely! Just multiply the ingredients accordingly and bake in batches if your baking sheet or skillet isn’t large enough. The steps remain the same regardless of portion size.
Final Thoughts
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe is a total game-changer when you want something cozy yet impressive on the dinner table. It brings restaurant-quality flavor into your kitchen with approachable steps and simple ingredients you can trust. I encourage you to try it out, share it with loved ones, and maybe even make a few tweaks to make it your own special version. Either way, this recipe is bound to become a cherished go-to whenever you crave that perfect, cheesy, crispy chicken goodness.
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: Baking
- Cuisine: American
Description
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken recipe features tender, juicy chicken breasts coated with a creamy ranch and cream cheese mixture, topped with provolone and a crispy toasted parmesan-panko crust. Searing on the stovetop followed by a quick bake in the oven creates a delicious, golden crust that’s bursting with flavor. Perfect for a comforting dinner for two in just 45 minutes.
Ingredients
Chicken and Seasoning
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
Cheese and Topping Mixture
- 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
- Pound and Season Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet to an even thickness of about 1/2 inch. Season both sides with salt, black pepper, and garlic powder evenly.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and sear each side for 4–5 minutes until golden brown. Transfer them to a lined baking sheet for the next step.
- Prepare Cream Cheese Mixture: In a bowl, combine softened cream cheese, ranch dressing, and mayonnaise if using. Mix well until smooth and creamy, creating the base layer for the topping.
- Toast Parmesan-Panko Mix: In a separate bowl, mix panko breadcrumbs and grated parmesan cheese. Toast this mixture in a dry skillet on low heat for 2–3 minutes until lightly golden and fragrant, stirring frequently to avoid burning.
- Assemble Topping: Spread the cream cheese and ranch mixture over each seared chicken breast evenly. Sprinkle shredded provolone cheese on top, then cover with the toasted parmesan-panko mixture, pressing gently to adhere.
- Bake and Broil: Preheat the oven to 400°F (200°C). Bake the prepared chicken on the baking sheet for 10–12 minutes until the cheese melts and the topping is bubbly. For extra golden crispiness, broil for an additional 1–2 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for about 5 minutes. Garnish with chopped parsley if desired and serve warm for the best flavor and texture.
Notes
- Ensure the chicken is pounded evenly for uniform cooking.
- Use fresh panko breadcrumbs for a crispier crust.
- Mayonnaise is optional but adds extra creaminess and moisture.
- Watch the broiler closely as the topping can burn quickly.
- This recipe serves 2 but can be doubled easily for more servings.
