If you’re looking to impress your friends and family with a restaurant-quality meal at home, the LongHorn Steakhouse Parmesan Crusted Chicken is the answer. This dish is pure comfort food, combining juicy, seasoned chicken breasts with a creamy ranch-Parmesan spread and a golden, cheesy crust that’s irresistibly crispy. Every bite balances savory flavors and textures, making it easy to see why this recipe has become a favorite for weeknights and special occasions alike.

LongHorn Steakhouse Parmesan Crusted Chicken Recipe - Recipe Image

Ingredients You’ll Need

You won’t need a mile-long shopping list to create your own LongHorn Steakhouse Parmesan Crusted Chicken. These simple, accessible ingredients each play a crucial role in building the layers of flavor, texture, and visual appeal that set this dish apart.

Chicken breasts: Use boneless, skinless chicken breasts, pounded to an even thickness for even cooking and extra juiciness.
Olive oil: A quick sear in olive oil creates a golden crust and keeps the chicken moist.
Garlic powder: Adds a mellow, savory depth to the seasoning.
Paprika: Brings a subtle warmth and lovely color to the chicken.
Salt and pepper: Essential for enhancing every other flavor in the dish.
Ranch dressing: The creamy base for the signature ranch spread, adding tang and richness.
Grated Parmesan cheese: Used in both the spread and the crust for nutty, salty sharpness.
Shredded provolone or mozzarella cheese: Melts beautifully and gives the crust its gooey, stretchy quality.
Panko breadcrumbs: These light, flaky crumbs form the key to that crave-worthy crispy topping.
Melted butter: Helps the panko and cheese brown perfectly for a golden finish.
Dried parsley (optional): Adds a pop of color and freshness to the crust and final presentation.

How to Make LongHorn Steakhouse Parmesan Crusted Chicken

Step 1: Prepare and Season the Chicken

Start by pounding your chicken breasts to an even thickness, which makes them cook consistently and stay juicy. Season both sides with garlic powder, paprika, salt, and pepper. This simple blend is the foundation for the fantastic flavor you’ll enjoy in every bite.

Step 2: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Sear each chicken breast for about 4 to 5 minutes per side, until they’re golden brown. This not only locks in moisture but also gives a lovely texture and color to your LongHorn Steakhouse Parmesan Crusted Chicken.

Step 3: Prepare the Ranch Spread

While the chicken is searing, mix together the ranch dressing and grated Parmesan cheese in a small bowl. This creates a creamy, tangy, and cheesy spread that you’ll layer over the seared chicken for a burst of flavor.

Step 4: Make the Parmesan Crust

In a separate bowl, combine the shredded provolone or mozzarella, grated Parmesan, panko breadcrumbs, melted butter, and dried parsley (if using). This mixture forms the signature crispy, cheesy topping your guests will rave about.

Step 5: Assemble and Bake

Transfer the seared chicken breasts to a baking dish. Spread the ranch-Parmesan mixture evenly over each piece, then gently press the cheesy breadcrumb mixture on top. Bake uncovered in a preheated 400°F (200°C) oven for 15 to 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the topping is golden and bubbly.

Step 6: Let Rest and Serve

Let your LongHorn Steakhouse Parmesan Crusted Chicken rest for a few minutes before serving. This keeps the juices inside the chicken and makes the crust even more crisp. Get ready for applause at the dinner table!

How to Serve LongHorn Steakhouse Parmesan Crusted Chicken

Garnishes

A sprinkle of fresh parsley or a light dusting of extra Parmesan cheese can make your LongHorn Steakhouse Parmesan Crusted Chicken look as inviting as it tastes. Add a lemon wedge on the side for a bright pop of color and a little zesty contrast.

Side Dishes

Steamed green beans, buttery mashed potatoes, or a crisp garden salad all make fantastic partners for this dish. The rich, cheesy topping pairs especially well with sides that are fresh and simple, so the flavors don’t compete.

Creative Ways to Present

Try slicing the chicken and arranging it over a bed of baby spinach or arugula for a warm salad twist. Or, serve it atop creamy pasta or garlic rice for an indulgent, steakhouse-inspired plate at home. However you serve it, the star will always be that golden Parmesan crust!

Make Ahead and Storage

Storing Leftovers

Place any leftover LongHorn Steakhouse Parmesan Crusted Chicken in an airtight container and refrigerate for up to three days. The crust may soften slightly, but the flavors will still be delicious and satisfying.

Freezing

To freeze, wrap individual portions tightly in plastic wrap and then foil, or use freezer-safe containers. They’ll keep well for up to two months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

For the crispiest crust, reheat the chicken in a 350°F oven for about 10–15 minutes, or until heated through. Avoid microwaving if possible, as it can make the topping soggy. If you’re in a rush, a quick stint under the broiler will help revive the cheese and crumbs.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit juicier and work wonderfully in this recipe. Just adjust the cooking time as needed and make sure they reach an internal temperature of 165°F.

What’s the best cheese for the topping?

Provolone offers that classic steakhouse flavor, but mozzarella gives a great melt and stretch. Feel free to use whichever you prefer or even a blend for extra cheesiness.

Can I make the Parmesan crust ahead of time?

Yes, you can mix up the panko, cheese, butter, and parsley a few hours ahead. Store it covered in the fridge until you’re ready to assemble your LongHorn Steakhouse Parmesan Crusted Chicken.

Is there a way to make this gluten-free?

Definitely! Just swap the panko breadcrumbs for your favorite gluten-free variety. The results will be just as delicious and crispy.

What’s the secret to getting the crust super crispy?

Make sure to use panko breadcrumbs and don’t skimp on the melted butter. Also, bake the chicken uncovered so the heat can work its magic on the topping.

Final Thoughts

If you love bold flavors and crave-worthy textures, you owe it to yourself to try LongHorn Steakhouse Parmesan Crusted Chicken at least once. It’s a showstopper that’s surprisingly easy to pull off in your own kitchen, and it’s sure to become a new favorite. Give it a try — you’ll be amazed by how quickly it disappears!

LongHorn Steakhouse Parmesan Crusted Chicken Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This LongHorn Steakhouse Parmesan Crusted Chicken recipe is a delicious and cheesy main course featuring tender chicken breasts coated with a flavorful ranch and Parmesan spread, topped with a crispy parmesan and breadcrumb crust. Perfectly seared and baked to golden perfection, it’s an easy and impressive dish inspired by the popular steakhouse meal.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts (pounded to even thickness)
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

Ranch Spread:

1/4 cup ranch dressing
2 tablespoons grated Parmesan cheese

Parmesan Crust:

1/2 cup shredded provolone or mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
1 tablespoon melted butter
1 teaspoon dried parsley (optional)

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Instructions

Preheat and Season Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts evenly with garlic powder, paprika, salt, and pepper to infuse the meat with savory flavors.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until they develop a golden brown crust. This step locks in juices and adds a depth of flavor. After searing, transfer the chicken to a baking dish.
Prepare and Spread Ranch Mixture: In a small bowl, combine the ranch dressing with grated Parmesan cheese. Spread this mixture evenly over each piece of seared chicken, creating a creamy, tangy base for the parmesan crust.
Make the Parmesan Crust: In another bowl, mix together shredded provolone or mozzarella, grated Parmesan, panko breadcrumbs, melted butter, and dried parsley if using. Spoon this mixture over the ranch-coated chicken breasts, ensuring an even layer of cheesy, crispy topping.
Bake the Chicken: Bake the prepared chicken uncovered in the preheated oven for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the crust turns golden and crunchy.
Rest and Serve: Let the chicken rest for a few minutes before serving to allow juices to redistribute, ensuring a moist and tender bite. Serve with your choice of sides such as mashed potatoes, steamed vegetables, or a fresh salad.

Notes

For extra flavor, marinate the chicken in Italian dressing for 30 minutes before cooking.
Serve with mashed potatoes, steamed veggies, or a side salad to complement the rich flavors.
If you prefer a lower fat option, reduce the amount of butter in the crust or substitute with olive oil.
Make sure chicken breasts are evenly pounded to ensure even cooking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: American