Name: Copycat Longhorn Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon olive oil or melted butter; 1/2 cup panko breadcrumbs; 1/3 cup grated Parmesan cheese; 2 tablespoons ranch dressing; 2 tablespoons mayonnaise; 1/3 cup shredded provolone cheese; 1 tablespoon chopped fresh parsley (optional)

This Copycat Longhorn Parmesan Crusted Chicken is one of those recipes I make on repeat—not just because it’s incredibly flavorful, but because it feels like restaurant-quality food right from my home kitchen. The crust is golden, cheesy, and crispy, wrapped around juicy, tender chicken that just melts in your mouth. If you’ve ever ordered this dish at Longhorn Steakhouse, you know exactly how addictive that parmesan crust is—and this version does not disappoint.

I wanted a weeknight dinner that felt special without requiring an overwhelming number of steps or ingredients. This dish is a win every time. It’s comfort food with a gourmet twist, and I love serving it when guests come over or when I just want to treat myself to something extra delicious. Once you try it, you’ll understand why this recipe has earned a permanent spot in my rotation.

Why You’ll Love This Copycat Longhorn Parmesan Crusted Chicken

That golden parmesan crust is out-of-this-world delicious—crispy, cheesy, and packed with flavor.
The chicken stays super juicy thanks to a simple cooking method that seals in moisture.
It’s easy to make in your own kitchen without needing any special tools or skills.
The ingredients are straightforward and pantry-friendly, making it a go-to any night of the week.
It tastes just like the restaurant version (maybe even better).

What Makes the Parmesan Crust So Irresistible?

It’s all about the texture and blend of flavors. The parmesan crust combines shredded parmesan, panko breadcrumbs, and a bit of garlic and herb seasoning to create that golden, crunchy coating. Then, just before serving, the chicken gets topped with a creamy ranch-mayo blend and a finishing layer of melted provolone. That’s the secret—it’s not just a crust, it’s a full-on flavor layer that takes this chicken to the next level.

Options for Substitutions

Chicken: You can swap out boneless chicken breasts for thighs if you prefer dark meat.
Provolone cheese: Mozzarella or Swiss are good backups if provolone isn’t available.
Breadcrumbs: Use regular breadcrumbs or crushed Ritz crackers if you’re out of panko.
Ranch dressing: A mix of sour cream and a pinch of dill makes a good stand-in.
Mayonnaise: Greek yogurt can replace mayo for a slightly tangier, healthier twist.

Ingredients for this Copycat Longhorn Parmesan Crusted Chicken

Boneless, skinless chicken breasts – The star of the show; they cook evenly and stay juicy with the right technique.
Salt and black pepper – Essential for seasoning the chicken and enhancing flavor.
Garlic powder and onion powder – Provide a savory base note that complements the cheese crust.
Olive oil or melted butter – Helps the breadcrumbs adhere and gives the crust its golden brown crisp.
Panko breadcrumbs – Create a super crispy and light crust that mimics the restaurant-style texture.
Grated Parmesan cheese – Adds a salty, nutty depth to the crust; the key ingredient in this recipe.
Shredded provolone cheese – Melts beautifully and adds a gooey, cheesy topping to finish the chicken.
Ranch dressing – Mixed with mayo, it creates the creamy middle layer just like Longhorn’s version.
Mayonnaise – Adds richness and helps bind the ranch and cheese together.
Fresh parsley (optional) – For garnish and a pop of color.

Step 1: Prep the Chicken

Start by patting the chicken breasts dry and pounding them to an even thickness—about 1/2 inch—so they cook uniformly. Season both sides generously with salt, pepper, garlic powder, and onion powder.

Step 2: Sear for Juiciness

In a hot skillet, heat olive oil or butter over medium-high heat. Sear the chicken for 3–4 minutes per side, just until golden brown. You don’t need to cook it through yet—it will finish in the oven.

Step 3: Make the Parmesan Crust Topping

In a small bowl, mix together grated Parmesan and panko breadcrumbs. In a separate bowl, combine ranch dressing with mayonnaise. Set the shredded provolone aside for the final layer.

Step 4: Bake the Chicken

Place the seared chicken in a baking dish. Spoon the ranch-mayo mixture over each piece, then press the Parmesan-panko mixture on top. Bake at 400°F (200°C) for 10–15 minutes or until the chicken reaches 165°F internally.

Step 5: Melt the Cheese on Top

Once baked, add shredded provolone cheese over the top of each piece of chicken. Return to the oven for another 3–5 minutes or broil briefly until the cheese is bubbly and melted.

Step 6: Garnish and Serve

Sprinkle freshly chopped parsley on top just before serving for a fresh, vibrant finish. Serve hot and enjoy every cheesy, crispy, juicy bite!

How Long to Prepare the Copycat Longhorn Parmesan Crusted Chicken

This recipe fits beautifully into a busy weeknight or a relaxed weekend dinner. The entire process from prep to plating takes about 35–40 minutes, but every minute is worth it for that signature crust and juicy chicken.

Prep Time (15 minutes): This includes pounding and seasoning the chicken, and prepping the crust and creamy topping. If your chicken is already trimmed, you’ll save even more time.
Cook Time (20–25 minutes): About 6–8 minutes for searing, 10–15 minutes in the oven, plus a quick broil to melt the provolone topping perfectly.

Tips for Perfect Parmesan Crusted Chicken

Pound the chicken evenly to ensure even cooking and juiciness.
Don’t skip the sear—this step locks in flavor and gives you a golden crust before baking.
Use freshly grated Parmesan for the best melt and flavor; pre-shredded cheese doesn’t perform the same.
Let the chicken rest for 5 minutes after baking to keep juices intact.
Broil carefully—melt the cheese just until bubbly, not burnt.

Watch Out for These Mistakes While Cooking

Using cold chicken straight from the fridge: It can cook unevenly. Let it rest at room temp for 15–20 minutes first.
Skipping the crust layer steps: Each layer adds to the full flavor; don’t cut corners.
Overcooking the chicken: Always use a thermometer and pull it out at 165°F.
Burning the cheese topping: If broiling, keep a close eye—it can go from golden to charred fast.
Using too much mayo or dressing: It can make the crust soggy. Stick to measured amounts.

What to Serve With Copycat Longhorn Parmesan Crusted Chicken?

1. Garlic Mashed Potatoes

Creamy, buttery, and a perfect contrast to the crispy chicken crust.

2. Steamed or Roasted Broccoli

A fresh green veggie that balances the richness of the chicken.

3. Caesar Salad

The crisp, tangy dressing complements the cheesy flavors beautifully.

4. Buttered Corn on the Cob

Sweet and juicy, corn adds a nice texture and flavor variety.

5. Herb Rice Pilaf

Light, flavorful rice to soak up the creamy topping and juices.

Storage Instructions

Refrigeration: Store leftover chicken in an airtight container in the fridge for up to 3 days. The crust might soften slightly, but it will still be delicious.

Reheating: Reheat in a toaster oven or regular oven at 350°F for about 10 minutes to help the crust re-crisp. Avoid microwaving if possible, as it can make the topping rubbery.

Freezing: You can freeze it, but the crust texture may suffer. Wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.

Estimated Nutrition

Per serving (based on one chicken breast with topping):

Calories: 430 kcal
Protein: 41g
Carbohydrates: 6g
Fat: 27g
Saturated Fat: 9g
Cholesterol: 115mg
Sodium: 620mg
Sugar: 1g
Fiber: 0g

Frequently Asked Questions

How do I keep the crust from falling off?

Make sure to pat the chicken dry and sear it first. The ranch-mayo acts as a binder for the breadcrumb mixture.

Can I make this in an air fryer?

Yes! After searing, place it in the air fryer at 375°F for about 10–12 minutes. Add the cheese topping in the last 2 minutes.

Can I prep this ahead of time?

You can sear the chicken and prep the toppings in advance. Assemble just before baking for best results.

What can I use instead of provolone?

Mozzarella, Monterey Jack, or Swiss work well too. Just make sure it’s a good melting cheese.

Is this dish gluten-free?

Not as written, but you can substitute gluten-free panko and double-check your dressings.

Conclusion

This Copycat Longhorn Parmesan Crusted Chicken is everything you love about dining out, brought straight to your home kitchen. With layers of flavor—from the crispy crust to the melty cheese topping—it’s a true crowd-pleaser. Whether you’re cooking for family or hosting friends, this dish is guaranteed to impress. Serve it with your favorite sides and savor every bite!