Longhorn Steakhouse Parmesan Crusted Chicken Recipe: Easy Homemade Dinner Guide

Golden, crispy, cheesy, and absolutely irresistible—if you’ve ever sunk your teeth into Longhorn Steakhouse Parmesan Crusted Chicken, you know exactly what I mean. The first time I tried it, I was celebrating my best friend’s birthday and, honestly, I barely remember the conversation because my taste buds were in heaven. That crunchy crust with a hint of garlic and the juicy chicken underneath? I was hooked from the first bite.

Let’s face it, restaurant favorites like the Longhorn Steakhouse Parmesan Crusted Chicken always seem just out of reach when you’re cooking at home. But after a dozen (okay, maybe more) experiments in my own kitchen, I cracked the code. This homemade version is spot-on: the same tender chicken, the same savory cheese topping, and all the comfort you’d expect from a classic steakhouse dinner—without the hefty bill or waiting for a table!

If you’re like me, you crave that perfect blend of crispy and creamy. This recipe delivers every time. It’s an easy dinner idea for busy weeknights, a showstopper for weekend guests, and a guaranteed way to make picky eaters happy. Plus, you get a protein-packed meal that feels every bit as indulgent as takeout but with wholesome ingredients. Whether you’re a Parmesan fanatic or simply looking for a new chicken dinner that doesn’t require fancy cooking skills, you’ll love how this Longhorn Steakhouse Parmesan Crusted Chicken recipe brings restaurant magic right to your kitchen.

As someone who’s tested this recipe over a dozen times, I promise: you’ll want to bookmark this one. Ready to discover your new favorite chicken dinner? Let’s jump right in!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 45 minutes—perfect for those “what’s for dinner?” evenings when time is tight.
• Simple Ingredients: No need for a fancy shopping trip; most ingredients are probably already in your fridge or pantry.
• Perfect for Any Occasion: Whether it’s a family dinner, a celebration, or just a cozy night in, this recipe fits the bill.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone goes back for seconds. Seriously, I’ve watched my nephew (who swears he hates chicken) devour this.
• Unbelievably Delicious: Crispy cheese, juicy chicken, a hint of garlic and herbs—what more could you want?

What really sets this Longhorn Steakhouse Parmesan Crusted Chicken recipe apart is the secret to that signature crust. We’re blending Parmesan with a bit of provolone and panko for crunch, then broiling at the end for an ultra-golden finish. It’s not just another chicken dish—it’s a flavor bomb.

The first time I tried making this, I was skeptical. Would the crust really stick? Would the chicken stay moist? After plenty of trial and error, I figured out the magic: a quick pan-sear for color and flavor, then finishing in the oven to lock in juiciness. No soggy breading, no dry chicken—just steakhouse magic at home.

This Longhorn Steakhouse Parmesan Crusted Chicken recipe is more than just a meal; it’s a comfort food classic that brings people together. It’s the kind of dinner that makes you close your eyes after the first bite and say, “Wow.” And the best part? You can whip it up any night of the week without breaking a sweat. Your kitchen, your rules—restaurant-quality, homemade love.

Ingredients Needed

This recipe uses straightforward, wholesome ingredients that pack a punch. You don’t need anything fancy—just a few pantry staples and some good cheese. I always go for the freshest chicken breasts and a block of Parmesan (not the pre-grated stuff) for the best flavor.

• For the Chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder (for that subtle steakhouse flavor)
  • 1 teaspoon paprika (adds color and mild warmth)
  • 2 tablespoons olive oil (for searing)
• For the Parmesan Crust:
  • 1 cup shredded Parmesan cheese (100g; fresh grated for best results)
  • 1/2 cup shredded provolone cheese (50g; mozzarella works in a pinch)
  • 1/2 cup panko breadcrumbs (25g; adds crispy texture)
  • 2 tablespoons melted butter
  • 1 tablespoon chopped fresh parsley (optional, for color and freshness)
  • 1/2 teaspoon dried Italian seasoning (or oregano)
• For the Creamy Ranch Spread:
  • 1/4 cup mayonnaise (60g; I like Duke’s or Hellmann’s)
  • 2 tablespoons sour cream (30g)
  • 1 teaspoon ranch seasoning mix
  • 1/2 teaspoon lemon juice (a quick squeeze for tang)

Ingredient Notes: Go for thick, even chicken breasts—if yours are thin, adjust the cooking time. Fresh Parmesan makes a world of difference (trust me, I’ve tried both). For a lighter version, swap mayonnaise with Greek yogurt. Gluten-free? Use gluten-free panko or crushed rice crackers. Dairy-free cheese works in most brands—I’ve tried Daiya with good results. If you like a little kick, add a pinch of cayenne to the crust.

These ingredients come together for that classic Longhorn Steakhouse Parmesan Crusted Chicken flavor—crispy, creamy, and loaded with savory goodness. Feel free to riff if needed; this recipe is super forgiving!

Equipment Needed

• Oven-safe skillet or baking dish: Cast iron or stainless steel works best, but any sturdy pan will do. If you don’t have an oven-safe skillet, just transfer the chicken to a baking dish after searing.
• Meat mallet: For pounding chicken breasts to even thickness. Rolling pin or heavy mug works if you don’t own one.
• Mixing bowls: For stirring up the crust and ranch spread. I usually grab whatever’s clean—no need to be fancy.
• Cooking thermometer: Optional, but helpful for checking doneness (look for 165°F / 74°C in the thickest part).
• Spatula or tongs: For flipping chicken easily and keeping that crust intact.
• Measuring cups and spoons: For accuracy—nothing worse than too much salt or not enough cheese!

Honestly, I’ve made this Longhorn Steakhouse Parmesan Crusted Chicken recipe with just a frying pan and a baking sheet before. If you’re on a budget, don’t sweat the fancy tools. Just make sure your skillet is oven-safe—cast iron is my favorite and cleans up like a dream. For specialty tools, a simple thermometer helps avoid dry chicken (I learned that the hard way!).

Preparation Method

1. Prep the Chicken: Pat chicken breasts very dry with paper towels. Pound each breast to about 3/4 inch (2 cm) thick for even cooking. Sprinkle both sides generously with salt, pepper, garlic powder, and paprika.
   
   Tip: If your chicken breasts are super thick, slice them in half horizontally first. Even thickness means juicy results.
2. Sear the Chicken: Preheat oven to 425°F (220°C). Heat olive oil in a large, oven-safe skillet over medium-high heat. Add chicken breasts and sear 2-3 minutes per side, until golden brown. You want some color, but not cooked through yet.
   
   Warning: Don’t overcrowd the pan—work in batches if needed. Searing adds flavor and helps the crust stick!
3. Make the Creamy Ranch Spread: In a small bowl, stir together mayonnaise, sour cream, ranch seasoning, and lemon juice. Set aside.
   
   Note: This spread is key for the cheese crust to stick. Don’t skip it!
4. Mix the Parmesan Crust: In another bowl, combine Parmesan, provolone, panko, melted butter, parsley, and Italian seasoning. Toss until evenly combined.
   
   Tip: Melted butter helps the crust brown and stay crispy. Use fresh parsley for color if you have it.
5. Top the Chicken: Spread 1 tablespoon of ranch mixture over each chicken breast. Spoon cheese-panko mixture evenly on top, pressing gently so it sticks.
   
   Warning: Crust will look thick—that’s good! It gets super crispy in the oven.
6. Bake and Broil: Transfer skillet to the oven and bake for 12-15 minutes, until chicken reaches 160°F (71°C) internally and cheese crust is golden. Switch to broil for 1-2 minutes at the end for extra crunch.
   
   Tip: Watch closely when broiling—cheese can burn fast! When the crust bubbles and browns, it’s ready.
7. Rest and Serve: Let chicken rest 3-5 minutes before slicing. Garnish with extra parsley if desired.
   
   Note: Resting keeps juices in, so your chicken stays tender.

Troubleshooting: Crust falling off? Make sure you use the ranch spread—not just cheese. Chicken dry? Check with a thermometer; don’t overbake. Crust too pale? Broil for an extra minute, but don’t walk away! I learned that the hard way—charred cheese is no fun.

Cooking Tips & Techniques

If you want that authentic Longhorn Steakhouse Parmesan Crusted Chicken result, a few pro tips make all the difference. First, pounding chicken to even thickness is a game-changer—it cooks uniformly, so you never get dry spots. Trust me, I used to rush this step and always ended up with chewy edges.

Don’t skip the pan-sear. I know it’s tempting to just bake, but searing in a hot skillet locks in flavor and helps the crust stick. If you overcrowd the pan, the chicken steams instead of browns. Learned that after a few soggy attempts!

The cheese blend matters. Parmesan gives sharp flavor, but provolone (or mozzarella) adds melty stretchiness. Panko breadcrumbs are lighter and crispier than regular ones—go for those if you want the crunch.

When broiling, keep an eye on your chicken! Cheese goes from golden to burnt in seconds. I always set a timer and never leave the kitchen during this step. I’ve ruined more than one batch by getting distracted.

If you’re multitasking, prep the crust and ranch spread while the chicken sears. It saves time and helps everything come together smoothly. For consistency, use a cooking thermometer—165°F (74°C) is perfect for chicken. Anything higher and you risk dryness.

Lastly, don’t forget to rest the chicken after baking. It lets juices redistribute, so you get tender, juicy slices every time. I skipped resting once and my chicken was tasty but just not as juicy—lesson learned!

Variations & Adaptations

One thing I love about this Longhorn Steakhouse Parmesan Crusted Chicken recipe is how easy it is to tweak for different tastes and diets. Here are a few of my favorite twists:

• Low-Carb Version: Swap panko for crushed pork rinds or almond flour. The crust stays crispy and packs extra protein.
• Gluten-Free: Use gluten-free panko or crushed rice crackers. I made this for a friend with celiac and it was a hit.
• Spicy Kick: Add 1/2 teaspoon cayenne pepper or chipotle powder to the crust mix. My husband loves it this way!
• Dairy-Free: Use your favorite dairy-free cheese and plant-based mayo/sour cream. I’ve tried Daiya shreds and vegan ranch, and it works.
• Seasonal Twist: In summer, add fresh basil or swap parsley for chives. In winter, try smoked paprika for a deeper flavor.

I’ve made this recipe with mozzarella instead of provolone when I was out, and it was just as delicious. If you prefer chicken thighs, use boneless and adjust the baking time—they stay extra moist. Want more crunch? Double the panko. For a lighter version, skip the butter and use olive oil in the crust.

Don’t be afraid to customize! The base recipe is forgiving and works with lots of swaps, so you can make it your own every single time.

Serving & Storage Suggestions

This Longhorn Steakhouse Parmesan Crusted Chicken tastes best hot and fresh out of the oven—the crust is at its crispiest and the chicken is super juicy. I love serving it on a big platter with extra parsley and a squeeze of lemon. For sides, roasted veggies or garlic mashed potatoes are perfect. If you want something lighter, a crisp Caesar salad does the trick.

For drinks, I recommend a chilled glass of white wine or even iced tea (my family swears by sweet tea!). If you’re feeling fancy, pair with a creamy pasta or risotto for a real steakhouse vibe.

Leftovers? Store in an airtight container in the fridge up to 3 days. The crust will soften, but reheating under the broiler for 2-3 minutes brings back some crunch. You can also freeze cooked chicken (without the crust) for up to 2 months—just add fresh cheese topping when you reheat.

A little secret: The flavors get deeper after a night in the fridge, so leftover slices make killer chicken sandwiches or salads. Just slice cold and layer onto bread with a little extra ranch.

Nutritional Information & Benefits

This Longhorn Steakhouse Parmesan Crusted Chicken recipe is packed with protein—about 38g per serving. Each piece has approximately 390 calories, 22g fat, 5g carbs, and 2g sugar (based on standard ingredients).

The chicken provides lean protein, while Parmesan and provolone add calcium and flavor. Using olive oil brings healthy fats, and swapping in Greek yogurt for mayo lowers the calories. If you use gluten-free panko, it’s great for sensitive diets.

Allergens: Contains dairy, egg (in mayonnaise), gluten (unless modified), and possible soy (check your ranch mix!). Always check labels if you’re sensitive. Personally, I love that this recipe fits into a high-protein, low-carb meal plan and feels totally satisfying.

Conclusion

Honestly, there’s a reason Longhorn Steakhouse Parmesan Crusted Chicken is a fan favorite—it’s comfort food at its absolute best. You get that perfect mix of crispy, cheesy, and juicy every single time. And now, you can make it at home in under an hour with simple ingredients and a few easy steps.

Don’t be afraid to play with the flavors and make this recipe your own. Whether you go spicy, gluten-free, or double up on the cheese (hey, I won’t judge), it’s all about what makes dinner delicious for you. I’ve made this for family, friends, and even picky eaters—and it never fails.

If you try this Longhorn Steakhouse Parmesan Crusted Chicken recipe, let me know in the comments! I’d love to hear how you adapted it or what you served alongside. Share with your friends, pin for later, and let’s keep spreading the chicken love. Happy cooking!

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless thighs work well—just adjust the baking time by a few minutes since they cook faster.

How do I keep the cheese crust from falling off?

Spread a layer of creamy ranch mixture on the chicken before adding the crust. Press the cheese-panko topping gently so it sticks.

Can I make this recipe ahead?

You can prep and sear the chicken, then refrigerate until ready to bake. Add the crust and bake just before serving for best texture.

Is this recipe gluten-free?

It can be! Just swap regular panko for gluten-free breadcrumbs or crushed rice crackers.

What’s the best way to reheat leftovers?

Reheat under the broiler for 2-3 minutes to crisp up the crust, or microwave gently for a softer result. For sandwiches, use cold leftovers sliced thin.

Longhorn Steakhouse Parmesan Crusted Chicken

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• Author: Emily Rhodes
• Total Time: 40 minutes
• Yield: 4 servings 1x

Print Recipe

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Description

This homemade version of Longhorn Steakhouse’s Parmesan Crusted Chicken features juicy chicken breasts topped with a crispy, cheesy crust and a creamy ranch spread. It’s a quick, crowd-pleasing dinner that’s easy to make and packed with flavor.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 cup shredded Parmesan cheese
• 1/2 cup shredded provolone cheese (or mozzarella)
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1 tablespoon chopped fresh parsley (optional)
• 1/2 teaspoon dried Italian seasoning (or oregano)
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon ranch seasoning mix
• 1/2 teaspoon lemon juice

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Instructions

1. Pat chicken breasts dry with paper towels. Pound each breast to about 3/4 inch thick for even cooking. Season both sides with salt, pepper, garlic powder, and paprika.
2. Preheat oven to 425°F. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until golden brown but not cooked through.
3. In a small bowl, mix together mayonnaise, sour cream, ranch seasoning, and lemon juice to make the creamy ranch spread.
4. In another bowl, combine Parmesan, provolone, panko, melted butter, parsley, and Italian seasoning. Toss until evenly mixed.
5. Spread 1 tablespoon of ranch mixture over each chicken breast. Top evenly with the cheese-panko mixture, pressing gently so it sticks.
6. Transfer skillet to oven and bake for 12-15 minutes, until chicken reaches 160°F internally and crust is golden. Broil for 1-2 minutes at the end for extra crunch.
7. Let chicken rest for 3-5 minutes before slicing. Garnish with extra parsley if desired.

Notes

For gluten-free, use gluten-free panko or crushed rice crackers. Dairy-free cheese and plant-based mayo/sour cream can be substituted. Pound chicken to even thickness for best results. Watch closely when broiling to avoid burning the cheese. Rest chicken before slicing to keep it juicy.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with crust (about 6 oz cooked)
• Calories: 390
• Sugar: 2
• Sodium: 780
• Fat: 22
• Saturated Fat: 8
• Carbohydrates: 5
• Protein: 38

Keywords: Longhorn Steakhouse, Parmesan Crusted Chicken, chicken dinner, copycat recipe, easy chicken recipe, cheesy chicken, oven baked chicken, weeknight dinner, comfort food