Longhorn Steakhouse Parmesan Chicken

Hey, friend! Craving that iconic Longhorn Steakhouse Parmesan Chicken? Let’s bring those restaurant vibes home with a copycat recipe that nails the juicy chicken, creamy ranch spread, and crispy Parmesan crust. This dish is a perfect blend of tender, marinated chicken breasts topped with a cheesy, garlicky, crunchy topping that’s sure to make your taste buds dance. I love making this for weeknight dinners or when I want to impress guests without spending hours in the kitchen. Inspired by recipes like those on The Cozy Cook and Plain Chicken, this version is easy, flavorful, and just as good as the real deal. Serve it with mashed potatoes and green beans for a complete steakhouse experience. Ready to cook? Let’s get started

Why You’ll Love This Recipe

• Restaurant quality at home: Tastes just like Longhorn’s Parmesan Crusted Chicken, no reservation needed.
• Quick and easy: About 15 minutes of prep and 25 minutes of cooking for a drool-worthy meal.
• Crowd-pleaser: Perfect for family dinners, date nights, or casual gatherings—everyone loves it!
• Flavor-packed: A zesty marinade, creamy ranch spread, and crunchy Parmesan crust in every bite.
• Make-ahead friendly: Marinate overnight or prep toppings in advance for stress-free cooking.
• Customizable: Adjust the marinade, cheese, or cooking method to suit your style.
• Versatile: Pairs with classic sides like potatoes or veggies for a hearty meal.

Ingredients You’ll Need

• Boneless skinless chicken breasts: Thin-cut or pounded to ½-inch thickness for even cooking.
• Italian dressing: Store-bought or homemade for a flavorful marinade.
• Olive oil: For searing the chicken to a golden crust.
• Ranch dressing: Forms the creamy base for the cheesy spread.
• Parmesan cheese: Freshly grated for the spread and crumb topping—avoid pre-shredded for best melt.
• Provolone cheese: Shredded or sliced for a gooey, melty layer.
• Panko breadcrumbs: For a light, crispy topping.
• Butter: Melted to moisten the crumb topping and add richness.
• Garlic powder: Enhances the savory, garlicky crust.
• Salt and pepper: To season the chicken and topping.
• Lemon juice (optional): For a bright kick in the marinade.
• Worcestershire sauce (optional): Adds umami depth to the marinade.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make Longhorn Steakhouse Parmesan Chicken (Step-by-Step Instructions)

Step 1: Marinate the Chicken

In a large bowl or gallon freezer bag, combine 1 cup Italian dressing, ¼ cup olive oil, 2 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 1 teaspoon minced garlic, and ½ teaspoon black pepper. Add 4 boneless skinless chicken breasts (pounded to ½-inch thickness or cut into cutlets). Marinate in the fridge for 2–3 hours, or overnight for maximum flavor. Pro tip: If short on time, marinate for at least 30 minutes—Italian dressing alone works great for a quick version.

Step 2: Preheat and Prep

Preheat your oven broiler on low (or 500°F if your broiler has settings). Lightly grease an oven-safe baking dish or cast-iron skillet with cooking spray or olive oil. In a small bowl, mix ¼ cup freshly grated Parmesan cheese with ¼ cup ranch dressing to make the ranch spread. Set aside. Note: Freshly grated Parmesan melts smoother—pre-shredded can make the spread grainy.

Step 3: Sear the Chicken

Heat 2 tablespoons olive oil in a large cast-iron skillet or non-stick pan over medium-high heat. Remove chicken from the marinade (discard marinade) and sear for 4–5 minutes per side, until golden and cooked to an internal temperature of 160°F (it’ll finish cooking under the broiler). Transfer chicken to the prepared baking dish or keep in the skillet if oven-safe. Heads-up: Don’t move the chicken while searing—it ensures a nice golden crust.

Step 4: Prepare the Parmesan Crumb Topping

In a medium bowl, mix ½ cup panko breadcrumbs, ⅓ cup freshly grated Parmesan cheese, 1 teaspoon garlic powder, and 3 tablespoons melted butter until the crumbs are evenly moistened. Tip: If you prefer a keto version, swap panko for crushed pork rinds for a low-carb crunch.

Step 5: Assemble the Chicken

Spread 1–2 tablespoons of the ranch-Parmesan mixture evenly over each chicken breast. Top each with ¼ cup shredded provolone cheese (or 1 slice). Sprinkle 1–2 tablespoons of the Parmesan crumb topping over the provolone, pressing lightly to adhere. Note: Don’t skimp on the cheese—it’s what makes that melty, bubbly crust

Step 6: Broil

Place the baking dish or skillet under the broiler, 6–8 inches from the heat source. Broil for 3–5 minutes, until the cheese is melted and the crumb topping is golden brown. Watch closely to prevent burning. Remove when the chicken reaches an internal temperature of 165°F. Pro tip: If your broiler is finicky, bake at 400°F for 8–10 minutes to melt the cheese, then broil for 1–2 minutes to brown.

Step 7: Serve

Let the chicken rest for 5 minutes to lock in juices. Serve hot, garnished with fresh parsley if desired. Pair with garlic mashed potatoes, roasted broccoli, or a Caesar salad for a true Longhorn experience. Tip: Drizzle with a little extra ranch or sprinkle with sesame seeds for a fun burger-bun vibe.

Helpful Tips

• Meal prep it: Marinate the chicken overnight and prep the ranch spread and crumb topping a day ahead. Store separately in the fridge. Assemble and cook just before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a 350°F oven for 10–15 minutes to crisp the topping—microwaving softens the crust.
• Reheating: For best texture, reheat in the oven or a toaster oven. If using a microwave, cover loosely and heat in 30-second bursts to avoid sogginess.
• Perfect pairings: Serve with creamy mashed potatoes, steamed green beans, or cheesy garlic bread. A cold beer or iced tea completes the steakhouse vibe.
• Creative twists:
• Swap provolone for mozzarella, Swiss, or gouda for a different cheesy vibe.
• Add a pinch of smoked paprika or Cajun seasoning to the marinade for a spicy kick.
• Use chicken thighs for a juicier option—adjust cooking time to reach 165°F.
• Mix chopped almonds or walnuts into the panko for extra crunch.
• Serve with a side of Longhorn’s mac and cheese or Parmesan-crusted asparagus for a full copycat meal.
• Avoid dry chicken: Use a meat thermometer to hit 165°F exactly—overcooking dries it out. Marinating longer also keeps it juicy.
• Crispy crust tip: Broil on low and watch closely—high heat can burn the panko. If crumbs brown too fast, move the dish lower in the oven.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours ahead and store in the fridge. Prep the ranch spread and crumb topping a day in advance, keeping them separate. Assemble and cook just before serving to keep the crust crispy.

Can I freeze this dish?
Freeze cooked chicken (without toppings) in an airtight container for up to 3 months. Thaw in the fridge, then add fresh ranch spread, provolone, and crumb topping before broiling. Freezing with toppings can make the crust soggy.

What if I don’t have a grill or skillet?
Pan-sear the chicken in a non-stick pan for 3–4 minutes per side, then bake at 400°F for 8–10 minutes until 160°F. Add toppings and broil as directed. You can also bake the chicken entirely at 400°F for 15–20 minutes before topping.

Can I make this gluten-free or keto?
For gluten-free, use gluten-free panko or breadcrumbs and check that the ranch and Italian dressing are gluten-free. For keto, swap panko for crushed pork rinds and ensure dressings are low-carb.

Why is my crust not crispy?
A soggy crust can happen if the panko isn’t evenly coated with butter, the broiler is too far from the chicken, or the topping is too thick. Use low broil, keep the rack 6–8 inches from heat, and spread crumbs evenly.

Your love for hearty, crowd-pleasing dishes like the Cheeseburger French Fry Casserole and Cheesy Beef Taco Pasta tells me you’ll adore this cheesy, crunchy Parmesan chicken. I’m obsessed with making this for cozy dinners or when I want that Longhorn fix—it’s so satisfying with a side of creamy mashed potatoes. Given your interest in portable treats like the Tennessee Road Trip Snack, you could even slice leftovers into strips for a game-day appetizer! Give this a try for your next dinner or gathering, and let me know in the comments how it turns out—I’d love to hear if you added a spicy twist or kept it classic!

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