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My copycat LongHorn Steakhouse parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust.
Why This is a Dinner That Wows
- Restaurant vibes: With my recipe, you’ll get all of the rich, cheesy LongHorn Steakhouse flavor you love, minus the wait!
- So much flavor in every bite: You’ll love the way the ranch-marinated chicken, melty cheese, and that buttery, crispy topping all work together!
- Feels fancy, but it’s actually easy: Simple ingredients, easy steps, and you’ll get a dinner that looks like it came from a restaurant!
Longhorn Parmesan Crusted Chicken Ingredients
- Chicken: You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about ½–¾ inch thick for even cooking.
- Parmesan Cheese: Freshly grated Parmesan melts better than pre-shredded cheese.
- Provolone: Provolone slices are fine to use. Just dice them up.
- Breadcrumbs: Plain or Panko breadcrumbs work fine. Just add ½ teaspoon garlic powder and ½ teaspoon Italian seasoning to boost the flavor.
How to Make Parmesan Crusted Chicken
This comes together fast, even on a busy night. Most of the “work” is just layering everything and letting the chicken cook. Serve it with mashed potatoes, rice, or pasta, with a side of roasted asparagus for a complete meal.
- Prep: Pound the chicken with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
- Marinate: Mix the ranch, Italian dressing, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.
- Sear: Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat the olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165ºF.
- Sauce: Combine ranch dressing, provolone, and Parmesan in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
- Topping: Combine the breadcrumbs, grated parmesan, melted butter, and salt together in a separate bowl.
- Add the Sauce: Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.
- Top: Sprinkle the breadcrumb mixture equally over all the chicken breasts.
- Broil: Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.
Alyssa’s Pro Tip
Different Cooking Methods: Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.
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More Copycat Recipes
If you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes. They’re easy to make at home, yet taste just like the restaurant versions!
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Spicy Chicken Chipotle Pasta (Copycat Cheesecake Factory)
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