If I’m craving the crispy, cheesy delight of Longhorn Steakhouse’s Parmesan Crusted Chicken but want to enjoy it in the comfort of my own kitchen, this copycat recipe is exactly what I turn to. With juicy chicken breasts topped with a creamy ranch-Parmesan spread and a crunchy panko breadcrumb topping, this dish brings bold flavor and satisfying texture to my dinner table.

Why You’ll Love This Recipe

I love how this recipe creates a perfect harmony of textures and flavors. The marinated chicken breast gets beautifully seared, making it juicy and tender. The creamy ranch-Parmesan layer adds a tangy richness, while the crispy, golden panko topping finishes the dish with a satisfying crunch. It’s a restaurant-quality meal I can make with ease at home.

Ingredients

4 boneless, skinless chicken breasts (pounded to ¾ inch thickness)
1½ cups Italian dressing (for marinating)
1 cup shredded provolone cheese
¼ cup grated Parmesan cheese
¼ cup buttermilk ranch dressing
½ cup plain panko breadcrumbs
1 teaspoon garlic salt
2 tablespoons unsalted butter (melted)
1 tablespoon olive oil (for searing)
1 tablespoon unsalted butter (for searing)
Salt and pepper to taste

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

Directions

Marinate the Chicken: I start by combining the Italian dressing with my choice of seasoning. Then I place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. After sealing, I refrigerate the chicken for at least 30 minutes, or even overnight, to soak in all that flavor.
Prepare the Toppings: While the chicken marinates, I mix the ranch dressing with grated Parmesan to make the creamy spread. In a separate bowl, I toss the panko breadcrumbs with garlic salt, more Parmesan, and melted butter for the crunchy topping.
Sear the Chicken: I heat olive oil and butter in a skillet over medium-high heat. After removing the chicken from the marinade, I season it with salt and pepper and sear each piece for 3–4 minutes per side until golden brown and fully cooked.
Assemble the Dish: I preheat the broiler and transfer the seared chicken to an oven-safe dish. I spread the ranch-Parmesan mixture over each piece, sprinkle on shredded provolone, and finish with the breadcrumb topping.
Broil: I place the dish under the broiler for 3–5 minutes, watching closely until the cheese is melted and the breadcrumbs are golden brown.
Serve: Once done, I let the chicken rest a few minutes before serving to lock in the juices.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Marinating Time: 30 minutes to overnight
Cooking Time: 20 minutes
Total Time: Approximately 1 hour

Variations

Cheese Options: I like swapping provolone for mozzarella or Swiss cheese when I want a different flavor.
Breadcrumb Alternatives: For a gluten-free option, I use gluten-free panko.
Spicy Kick: Sometimes I add a pinch of red pepper flakes to the breadcrumbs for a subtle heat.
Herb Infusion: Fresh herbs like thyme or rosemary add depth when mixed into the topping.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To keep the topping crisp, I reheat the chicken in the oven at 350°F (175°C) for 10–15 minutes until heated through.

FAQs

How can I make this recipe ahead of time?

I marinate the chicken and prep the toppings the day before. When I’m ready to cook, all I need to do is sear, assemble, and broil.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless chicken thighs for a juicier result. They work great in this recipe.

Is there a vegetarian alternative to this dish?

For a vegetarian version, I replace the chicken with thick slices of roasted portobello mushrooms. They hold up well under the toppings.

Can I grill the chicken instead of searing it?

Absolutely. Grilled chicken adds a delicious smoky flavor and still pairs beautifully with the cheesy, crispy topping.

How do I prevent the breadcrumbs from burning under the broiler?

I always keep a close eye while broiling. If the breadcrumbs start to brown too quickly, I loosely cover the dish with foil and continue broiling until the cheese is melted.

Conclusion

This Longhorn Parmesan Crusted Chicken recipe is a go-to when I want a hearty, flavorful meal that feels a little indulgent. It’s simple enough for a weeknight, but impressive enough for company. Once I tried it, it quickly became a staple in my kitchen.

Longhorn Parmesan Crusted Chicken: A Restaurant Favorite at Home