Copycat Longhorn Steakhouse Parmesan Crusted Chicken Recipe
If you love the Parmesan Crusted Chicken from Longhorn Steakhouse, this easy copycat recipe brings that same crispy, cheesy, and tender chicken right to your table. The dish combines a tangy ranch-and-Italian marinade, a rich Parmesan topping, melty provolone and mozzarella, and a buttery panko crust for irresistible texture and flavor. It’s simple enough for a weeknight but impressive enough for guests. Serve with creamy mashed potatoes, steamed vegetables, or garlic bread for a complete meal.
Ingredients:
- For the Chicken and Marinade:
- 2 large boneless, skinless chicken breasts (or 4 thin chicken cutlets)
- 1/4 cup ranch dressing
- 1/4 cup Italian dressing
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1 tsp black pepper
- For the Parmesan Topping:
- 2.5 oz shredded Parmesan cheese
- 1/2 cup ranch dressing
- For the Breadcrumb Mixture:
- 1 cup Italian-style Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 4 tbsp unsalted butter, melted
- For Cooking:
- 1 tsp avocado oil (or other high-heat oil)
- 1 tbsp unsalted butter
- 4 provolone slices
- 2 slices mozzarella (or 4 halves)
Instructions:
Prepare the chicken: If using whole chicken breasts, slice each breast horizontally to create two thinner fillets (about 4 fillets total). You can also buy thin-cut cutlets or use boneless thighs if preferred. Thinner pieces cook more evenly and crisp up nicely.
- Make the marinade: In a medium bowl combine 1/4 cup ranch dressing, 1/4 cup Italian dressing, garlic powder, onion powder, dried basil, and black pepper. Whisk until smooth. This mixture seasons the chicken and helps keep it juicy.
- Marinate the chicken: Place the fillets in a large resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes. For best flavor, marinate overnight.
- Prepare the Parmesan topping: In a small bowl, stir together the shredded Parmesan and 1/2 cup ranch dressing until combined. Set aside.
- Make the breadcrumb mixture: In another bowl, combine the Italian-style Panko breadcrumbs, grated Parmesan, and melted butter. Mix thoroughly so the crumbs are evenly coated and slightly moist. This will form the final crunchy topping.
- Cook the chicken: Heat the avocado oil and 1 tablespoon butter in a large skillet over medium heat until shimmering. Remove chicken from the marinade (shake off excess) and sear each fillet 3–4 minutes per side, or until golden brown and cooked through. While searing, preheat your oven to the low broil setting.
- Add cheeses and broil: Transfer the seared fillets to a baking sheet. Top each fillet with one slice of provolone and a portion of mozzarella. Spoon the Parmesan-and-ranch mixture over the cheese, spreading gently. Place the baking sheet under the broiler for about 4–6 minutes, watching closely, until cheeses are melted and bubbly.
- Finish with the breadcrumb crust: Remove the chicken briefly from the oven and sprinkle the buttered Panko-Parmesan mixture over each fillet. Return to the broiler for another 4–5 minutes or until the breadcrumbs turn golden brown and crisp. Total broiling time will vary by oven—keep an eye to prevent burning.
Lastly
Once the breadcrumb topping is golden and the cheese is melted, remove the chicken from the oven and let it rest for a couple of minutes. Resting helps the juices redistribute and keeps the crust crisp. Serve hot with mashed potatoes, steamed broccoli, or a simple green salad. Garnish with extra grated Parmesan or chopped parsley if desired.
Notes and Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven or air fryer to help maintain crispness.
- Freezing: You can freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven for best texture.
- Cheese options: If you prefer a stronger cheese flavor, swap mozzarella for sharp provolone or add a sprinkle of Romano to the Parmesan mix.
- Breadcrumb texture: For an even crispier crust, toast the Panko lightly in a skillet before mixing with the Parmesan and butter.
- Marinating time: While 30 minutes will impart flavor, marinating overnight yields a more pronounced taste and extra tenderness.
If you try this recipe, please leave a comment and rating—feedback is appreciated!