Introduction

If you’ve ever dined at Longhorn Steakhouse, chances are you’ve heard of their legendary Parmesan Crusted Chicken. It’s a dish that keeps guests coming back for its juicy chicken breast topped with a cheesy, crispy crust that’s both flavorful and indulgent. The good news? You don’t have to leave home or wait in line at a restaurant to enjoy it. This copycat Longhorn Parmesan Crusted Chicken recipe is easy, affordable, and absolutely delicious, giving you all the satisfaction of the original with a homemade twist that’s even better.

My recipe story

I first tried Parmesan Crusted Chicken at Longhorn during a dinner out with friends. The golden crust, gooey cheese, and tender chicken blew me away. Naturally, I wanted to recreate it at home, not only to save money but also to enjoy it anytime I craved that restaurant-level comfort food. After several rounds of experimenting with different cheeses, seasonings, and topping methods, I finally nailed the recipe. Now, it’s a staple in my household for weeknight dinners, date nights, and even small gatherings. The homemade version truly brings all the flavors of Longhorn right into your kitchen.

💡 Why You’ll Love This Recipe

Juicy, tender chicken with a perfectly crispy Parmesan crust.

Tastes just like the restaurant favorite but made at home for less.
Quick enough for weeknights yet impressive for guests.
Customizable with different cheeses or spices to suit your taste.

Pairs beautifully with pasta, salads, or roasted vegetables.

Ingredient breakdown

The beauty of this recipe is how simple and accessible the ingredients are. Most of them can be found in your pantry or refrigerator, and yet together, they create a dish that tastes like it belongs in a steakhouse.

The chicken: Boneless, skinless chicken breasts are the foundation of this dish. When seasoned well and cooked to perfection, they become tender, juicy, and ready to hold up the cheesy topping. A quick seasoning with olive oil, garlic powder, salt, and pepper enhances their natural flavor.

The crust: The showstopper here is the topping of Parmesan cheese, provolone, and a creamy ranch or Caesar dressing layer. These elements create a multi-dimensional flavor—sharp, tangy, and savory—that makes each bite rich and satisfying. The breadcrumbs, mixed with melted butter and Parmesan, add the final crunch that sets this dish apart.

Optional seasonings: While garlic powder and salt are essential, you can play with smoked paprika, Italian seasoning, or red pepper flakes to add more personality to the dish.

Equipment you’ll need

Large oven-safe skillet or cast-iron pan

Mixing bowls
Baking sheet (optional, for finishing in the oven)
Meat thermometer

Sharp knife and cutting board

Step-by-step directions

Prepare the chicken: Begin by patting the chicken breasts dry with paper towels. This ensures they sear properly and don’t release too much moisture during cooking. Brush each breast with olive oil, then season both sides generously with salt, pepper, and garlic powder. Let them sit for about 10 minutes while you prepare the crust ingredients.
Cook the chicken: Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken for about 4–5 minutes on each side until golden brown. You don’t need to cook it all the way through at this stage since it will finish in the oven. The goal is to develop a flavorful crust on the outside.

Prepare the Parmesan mixture: In a small bowl, combine shredded Parmesan, shredded provolone, and a few tablespoons of ranch or Caesar dressing. Stir until everything is well combined, creating a thick, cheesy spread. This mixture will melt over the chicken, adding layers of flavor.
Make the breadcrumb topping: In another bowl, mix seasoned breadcrumbs with melted butter and additional Parmesan cheese. Stir until the crumbs are evenly coated. This topping gives the chicken its irresistible crunch.
Assemble the crust: Spread the cheese mixture evenly over each seared chicken breast, then sprinkle the breadcrumb mixture generously on top. Press down lightly to help it stick. Be careful not to overload, as the topping should be balanced with the chicken beneath.

Bake to perfection: Transfer the skillet to a preheated oven at 400°F (200°C). Bake for about 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden and bubbling. If you like a deeper crust, broil for the final 2 minutes while keeping a close eye on it.
Rest and serve: Remove from the oven and let the chicken rest for 5 minutes. This helps retain its juices and allows the crust to firm up slightly. Serve warm with your favorite sides.

Variations & substitutions

If you want to mix things up, this recipe is very adaptable. Swap provolone for mozzarella or Swiss for a different flavor. Add a sprinkle of crushed red pepper flakes for some heat, or use Italian seasoning in the breadcrumbs for extra herbs. If you prefer a lighter option, use Greek yogurt instead of ranch dressing for the creamy layer. You can also substitute chicken thighs for a juicier cut, though you’ll need to adjust the cooking time slightly.

💡 Expert Tips & Troubleshooting

Always let your chicken rest after baking to keep it juicy and tender.
If your topping browns too quickly, cover the pan loosely with foil.

Use freshly grated Parmesan instead of pre-shredded for maximum flavor and meltability.
Don’t overload the crust—too much topping can slide off during baking.
Check doneness with a meat thermometer rather than guessing for perfect results every time.

Storage, freezing & make-ahead

This dish stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a 350°F (175°C) oven for 10–12 minutes to restore the crispy crust. Avoid microwaving, as it tends to make the topping soggy. For freezing, cool the chicken completely, then wrap tightly in foil and freeze for up to 2 months. Reheat directly from frozen in the oven, adding a few extra minutes. If you want to prep ahead, you can assemble the chicken with its crust, cover, and refrigerate for up to 24 hours before baking.

Serving ideas & pairings

Parmesan Crusted Chicken is versatile when it comes to pairings. Serve it with creamy mashed potatoes or buttery garlic bread for a hearty meal. For something lighter, pair with a crisp Caesar salad or roasted vegetables like asparagus and carrots. It also works well with pasta dishes—think fettuccine Alfredo or penne with marinara sauce. A glass of chilled white wine, such as Chardonnay or Sauvignon Blanc, makes an excellent complement to the cheesy richness of this dish.

FAQ

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness, but you may need to increase the baking time slightly.

What cheese works best for the crust?
Parmesan is essential, but provolone, mozzarella, or even Swiss can be used depending on your flavor preference.

Can I make this recipe gluten-free?
Yes, simply use gluten-free breadcrumbs in place of regular ones for the topping.

Do I need to sear the chicken first?
Searing locks in flavor and gives a golden crust, but if you’re short on time, you can bake directly—though the flavor won’t be as deep.

How do I know when the chicken is done?
Use a meat thermometer. Chicken is safe to eat at an internal temperature of 165°F (74°C).

Final thoughts

This Copycat Longhorn Parmesan Crusted Chicken is proof that restaurant-quality meals can be made right at home. With its tender chicken, rich cheesy topping, and crunchy crust, it’s bound to become a family favorite. Whether you’re cooking for a weeknight dinner or a special occasion, this dish delivers on flavor, comfort, and presentation. Try it once, and you’ll see why it’s even better than the original.

Copycat Longhorn Parmesan Crusted Chicken – Better Than the Original!

Author: Sarah White
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

Juicy chicken breasts topped with a cheesy Parmesan crust, this copycat recipe is even better than the restaurant version. Perfect for weeknights or special dinners.

Ingredients

4 boneless, skinless chicken breasts

1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste

1/2 cup grated Parmesan cheese
4 slices provolone cheese
1/4 cup ranch or Caesar dressing

1/2 cup seasoned breadcrumbs
2 tablespoons melted butter

Instructions

Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with olive oil, garlic powder, salt, and pepper.

Heat a skillet over medium-high heat and sear chicken for 4–5 minutes per side until golden brown.
In a small bowl, mix Parmesan, provolone, and ranch dressing to create a creamy cheese topping.
In another bowl, combine breadcrumbs, melted butter, and Parmesan for the crunchy crust.

Spread the cheese mixture over each chicken breast, then top with the breadcrumb mixture.
Transfer skillet to the oven and bake for 15–18 minutes, or until chicken reaches 165°F (74°C). Broil for 2 minutes if desired for extra crispiness.
Remove from oven, let rest 5 minutes, and serve warm.

Notes

Leftovers keep well in the fridge for up to 3 days. Reheat in the oven to maintain crispiness. Serve with mashed potatoes, salad, or roasted vegetables.

Prep Time: 10 minutes
Cook Time: 30 minutes

Category: Main Course
Method: Baking
Cuisine: American