Parmesan Crusted Chicken Recipe: Longhorn Copycat for a Restaurant-Quality Meal
Replicate Longhorn’s famous Parmesan Crusted Chicken at home with this easy-to-follow recipe! This flavorful dish starts with a well-seasoned marinade before being pan-seared or grilled. It’s then topped with a golden, crispy Parmesan crust and oven-baked to perfection.
Serve this delicious chicken with creamy mashed potatoes and roasted vegetables for a complete meal that tastes just like dining at Longhorn Steakhouse.
Why You’ll Love This Recipe
- Easy to make with everyday ingredients.
- Rich, cheesy topping that melts beautifully.
- Crispy Parmesan crust with a perfect balance of flavor.
- Restaurant-quality meal made right at home.
How to Make Parmesan Crusted Chicken
Ingredients
For the Chicken & Marinade
- 4 boneless, skinless chicken breasts
- ½ cup Italian dressing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
For the Parmesan Crust
- ½ cup Parmesan cheese, grated
- 2 slices provolone cheese
- ¼ cup ranch dressing
- 2 tablespoons unsalted butter, melted
- ¼ cup panko breadcrumbs
- ½ teaspoon garlic powder
Instructions
Step 1: Prepare the Chicken
- Pound chicken breasts to ½-inch thickness using a meat mallet.
- In a bowl, mix Italian dressing, garlic powder, onion powder, salt, and black pepper.
- Coat the chicken in the marinade and refrigerate for at least 30 minutes (overnight for best results).
Step 2: Cook the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Sear the marinated chicken for 4-5 minutes per side until golden brown and cooked through.
- Transfer to a baking dish and set aside.
Step 3: Make the Parmesan Crust
- Microwave Parmesan cheese, provolone cheese, and ranch dressing in 15-second intervals, stirring until smooth.
- Spread the cheesy mixture over the cooked chicken breasts.
- Combine melted butter, panko breadcrumbs, and garlic powder, then sprinkle over the cheese.
- Broil in the oven for 3-4 minutes until the crust turns golden and crispy.
Pro Tips for the Best Parmesan Crusted Chicken
- Use Boar’s Head or Prima Della provolone for the best melt.
- Substitute Swiss, mozzarella, or Munster cheese if needed.
- For a quicker marinade, use store-bought Italian dressing.
- Add herb cheese to the Parmesan crust for extra flavor.
- For a keto-friendly version, replace panko with crushed pork rinds.
How to Store and Reheat
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Keep frozen for up to 3 months.
- Reheat: Warm in a 350°F oven for 10-15 minutes or microwave until heated through.
What to Serve with Parmesan Crusted Chicken
- Mashed Potatoes: Classic creamy side.
- Roasted Vegetables: Broccoli, green beans, or carrots.
- Texas Roadhouse Rolls: Perfect for soaking up extra flavor.
- Cheesy Scalloped Potatoes: A rich, indulgent pairing.
Nutritional Information
- Calories: 660 per serving
- Protein: 48g
- Carbohydrates: 15g
- Fat: 42g
Frequently Asked Questions
How can I make a gluten-free version?
Use gluten-free panko breadcrumbs or almond flour for the crust.
Can I grill the chicken instead of pan-searing?
Yes! Grill the chicken over medium heat for 5-6 minutes per side.
What’s the best cheese substitute for provolone?
Mozzarella, Swiss, or Munster work well as alternatives.
How do I keep the Parmesan crust crispy?
Broil for a few minutes at the end and serve immediately.
Can I make this dish ahead of time?
Yes, you can marinate the chicken and prepare the Parmesan topping a day in advance.
References