Craving the legendary LongHorn Parmesan Crusted Chicken but want to enjoy it from the comfort of your home? You’ve come to the right place. This recipe is the definitive guide to recreating the restaurant classic, ensuring a perfectly golden, crispy crust and incredibly juicy chicken every single time. Forget takeout; this is your new go-to for a show-stopping dinner.
We’ve cracked the code to that signature savory crust and the rich, creamy sauce that makes this dish so unforgettable. Whether you’re planning a special date night or a simple weeknight meal, this recipe delivers a gourmet experience with straightforward steps. It’s a dish that feels indulgent yet is surprisingly easy to master. For those who love comforting meals, this recipe is a must-try, just like our popular creamy tortellini soup.
Why This Is the Best Parmesan Crusted Chicken Recipe
There are many copycat recipes out there, but this one stands apart. We focus on the details that truly elevate the dish from good to great.
Perfectly Crispy Crust: We use a specific combination of panko breadcrumbs and finely grated Parmesan, which guarantees a light, airy, and super crunchy coating that adheres perfectly to the chicken.
Juicy, Tender Chicken: The secret is in the preparation. By pounding the chicken to an even thickness, we ensure it cooks quickly and evenly, locking in all the delicious juices.
Authentic Flavor Profile: The marinade and the crust are seasoned to mimic the exact savory and slightly tangy flavors you love from the LongHorn original.
Key Ingredients for Success
The magic of this dish comes from using simple, high-quality ingredients. Here’s what you’ll need to achieve that signature restaurant flavor.
Press firmly to ensure the coating sticks for that ultimate crunch.
For the Chicken Marinade:
Chicken Breasts: Two large, boneless, skinless chicken breasts are the star.
Ranch Dressing: This provides a creamy, tangy base that tenderizes the chicken.
Garlic Powder & Onion Powder: These aromatics build the foundational flavor.
For the Parmesan Crust:
Panko Breadcrumbs: Do not substitute! Panko provides a superior crunch compared to regular breadcrumbs.
Grated Parmesan Cheese: Use freshly grated Parmesan for the best melt and flavor.
Provolone Cheese: A few slices of provolone melted on top add that final cheesy, savory touch.
Olive Oil & Butter: A combination of both gives the best flavor and browning for the crust.
How to Make LongHorn Parmesan Crusted Chicken
Follow these simple steps, and you’ll have a restaurant-quality meal on your table in no time. This is one of our favorite quick chicken dinner ideas.
Step 1: Prepare and Marinate the Chicken
First, place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness. This is crucial for even cooking. In a shallow dish, whisk together the ranch dressing, garlic powder, and onion powder. Add the chicken breasts and turn to coat them completely. Let them marinate for at least 30 minutes to absorb the flavors.
Step 2: Create the Parmesan Breading
While the chicken marinates, prepare your breading station. In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, dried parsley, and a pinch of salt and pepper. Mix well until everything is evenly distributed. This mixture will create that signature crispy crust.
Step 3: Bread the Chicken
Remove one chicken breast from the marinade, allowing any excess to drip off. You want a thin layer of ranch to act as a binder for the breading. Press the chicken firmly into the p-anko mixture, ensuring both sides are fully and evenly coated. Set the breaded chicken aside on a clean plate.
The secret to a perfect crust is the combination of panko and freshly grated Parmesan.
Step 4: Pan-Sear for a Golden Crust
In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and sizzling, carefully place the breaded chicken breasts in the skillet. Cook for 4-5 minutes per side, until the crust is a deep golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C).
Step 5: Melt the Cheese and Serve
In the last minute of cooking, place two slices of provolone cheese on top of each chicken breast. Cover the skillet with a lid to help the cheese melt quickly and become bubbly. Once melted, remove the chicken from the skillet and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring a tender bite.
Pro Tips for the Perfect Copycat
Don’t Skip Pounding the Chicken: This is the most important step for juicy, evenly cooked chicken.
Use Freshly Grated Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
Maintain Pan Temperature: Don’t overcrowd the pan. If your skillet is too cool, the crust will absorb oil and become soggy instead of crispy. Cook in batches if necessary.
Let it Rest: Allowing the chicken to rest for 3-5 minutes before slicing is key to keeping it juicy.
Serving Suggestions
This LongHorn Parmesan Crusted Chicken is a versatile main course. For a true restaurant experience, serve it with a side of steamed asparagus and creamy mashed potatoes. It also pairs wonderfully with a simple garden salad or a bed of buttered noodles. If you’re looking for more comforting dishes, this chicken is a prime example of fantastic winter comfort food.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, use an air fryer or a conventional oven at 375°F (190°C) for 10-15 minutes, or until heated through. This will help re-crisp the crust, which is something a microwave cannot do.
The signature crust is made from a savory blend of Parmesan cheese, panko breadcrumbs, garlic powder, and other seasonings. This recipe replicates that combination to achieve the authentic flavor and crispy texture.
Yes, you can! To make it in the air fryer, preheat to 380°F (193°C). Place the breaded chicken in a single layer in the basket and spray lightly with oil. Cook for 12-15 minutes, flipping halfway through. Add the provolone cheese in the last minute of cooking.
This dish pairs beautifully with classic steakhouse sides. We recommend serving it with mashed potatoes, steamed asparagus, a loaded baked potato, or a simple Caesar salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, place the chicken in an oven or air fryer at 375°F (190°C) for 10-15 minutes until hot and crispy. Avoid using a microwave, as it will make the crust soggy.
Absolutely. To make this recipe gluten-free, simply substitute the panko breadcrumbs with a gluten-free variety. The rest of the ingredients are typically gluten-free, but always double-check your ranch dressing label.
Your New Favorite Chicken Dinner
This LongHorn Parmesan Crusted Chicken recipe is more than just a copycat; it’s an upgrade. With its perfectly crispy crust and juicy interior, it’s a meal that is sure to impress anyone who tries it. We hope you love making it as much as we do. If you try it, let us know how it turned out in the comments below and don’t forget to save it to your favorite board on Pinterest!
Get ready to make the best LongHorn Parmesan Crusted Chicken of your life!
FL Recipes
LongHorn Parmesan Crusted Chicken: The Ultimate Copycat Recipe
The definitive copycat recipe for LongHorn Parmesan Crusted Chicken. Learn how to create a perfectly golden, crispy crust and incredibly juicy chicken with this easy-to-follow guide.
Place chicken breasts between two pieces of plastic wrap and pound to an even ½-inch thickness using a meat mallet.
In a shallow dish, whisk together ranch dressing, garlic powder, and onion powder. Add the pounded chicken breasts and turn to coat completely. Let marinate for at least 30 minutes.
In a second shallow dish, combine panko breadcrumbs, grated Parmesan cheese, dried parsley, salt, and pepper. Mix well.
Remove a chicken breast from the marinade, letting excess drip off. Press firmly into the panko mixture, ensuring both sides are fully coated. Set aside.
Heat olive oil and butter in a large skillet over medium-high heat. Carefully place the breaded chicken in the skillet and cook for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
In the final minute of cooking, top each chicken breast with two slices of provolone cheese. Cover the skillet with a lid to melt the cheese.
Remove the chicken from the skillet and let it rest for 3-5 minutes before serving.
Nutrition
Calories: 750kcalProtein: 55gFat: 45gFiber: 2g
Notes
For an extra crispy crust, toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes before mixing them with the Parmesan. Ensure your pan is properly heated before adding the chicken to prevent the coating from becoming soggy.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
