If you’ve ever dined at LongHorn Steakhouse, you likely remember the rich, savory flavor of their famous Parmesan Crusted Chicken. This standout dish has become a fan-favorite for a reason—it combines juicy grilled chicken breasts with a crispy, golden-brown Parmesan and garlic crust that delivers the perfect balance of flavor and texture. The creamy ranch-style spread layered beneath the crust takes the flavor to the next level, offering a comforting, indulgent bite in every forkful.
What makes this chicken recipe so irresistible isn’t just the taste—it’s also the texture. The contrast between the tender, perfectly cooked chicken and the crunchy, cheesy crust creates a restaurant-quality experience right at home. Whether you’re trying to recreate a meal you loved or simply searching for a new way to dress up chicken breasts, this LongHorn Steakhouse Parmesan Chicken copycat is a must-try.
The best part? You don’t have to be a professional chef to nail this recipe. With just a handful of pantry-friendly ingredients and easy-to-follow steps, you can recreate this restaurant classic in your own kitchen. It’s perfect for weeknight dinners, weekend gatherings, or whenever you want to impress your family with a hearty, flavorful meal.
In this post, we’ll show you exactly how to bring this LongHorn-inspired chicken recipe to life—from the ingredients you’ll need to expert tips for getting that signature golden crust. Let’s get cooking!
Ingredients You’ll Need
Recreating the LongHorn Steakhouse Parmesan Chicken at home starts with simple, accessible ingredients that deliver rich, satisfying flavor. Below is a detailed list of everything you’ll need to make both the juicy chicken and the signature crispy Parmesan crust.
For the Chicken:
- 2–4 boneless, skinless chicken breasts – Choose evenly sized pieces for consistent cooking.
- 1 tablespoon olive oil – For searing and locking in moisture.
- Salt and black pepper – To season the chicken.
- ½ teaspoon garlic powder – Adds depth of flavor.
- ½ teaspoon paprika – Optional, but adds color and a subtle smoky touch.
For the Parmesan Crust:
- ½ cup shredded Parmesan cheese – The key ingredient; use freshly shredded if possible.
- ¼ cup panko breadcrumbs – Adds a light, crispy texture.
- 1 tablespoon melted butter – Helps the crust become golden and crisp during baking.
- 1 teaspoon Italian seasoning – A blend of herbs that brings extra flavor.
- 1 garlic clove, minced – For a fresh garlic kick.
- ¼ teaspoon crushed red pepper flakes – Optional, for a mild heat.
For the Creamy Ranch Layer:
- ¼ cup ranch dressing – Acts as a creamy base beneath the crust.
- ¼ cup shredded mozzarella cheese – Melts smoothly and enhances the creamy texture.
Optional Add-ons and Substitutions:
- Use mayonnaise instead of ranch for a richer flavor.
- Add provolone, cheddar, or a cheese blend for variation.
- Substitute turkey cutlets for chicken breasts if preferred.
These ingredients come together to create a copycat version of LongHorn’s Parmesan Crusted Chicken that’s indulgent, crispy, and full of flavor. Now that the ingredients are ready, let’s move on to how you can make this dish step by step.
How to Make LongHorn Steakhouse Parmesan Chicken at Home
Bringing the flavors of LongHorn Steakhouse Parmesan Chicken into your own kitchen is easier than you might think. With a few simple steps, you can recreate this restaurant favorite from scratch—perfectly crispy, flavorful, and satisfying. Follow this detailed guide for best results.
Step 1: Prepare the Chicken
- Start by flattening the chicken breasts for even cooking. Place each piece between two sheets of plastic wrap and gently pound them to about ½-inch thickness using a meat mallet or rolling pin.
- Season both sides with salt, black pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium heat. Once hot, sear the chicken for about 4 to 5 minutes on each side until golden brown and nearly cooked through. Set aside on a baking sheet or oven-safe dish.
Step 2: Make the Creamy Ranch Layer
- In a small bowl, mix the ranch dressing with shredded mozzarella cheese.
- Spread a generous spoonful of the mixture over the top of each seared chicken breast. This layer creates a creamy, tangy base that enhances the crust and keeps the chicken moist during baking.
Step 3: Prepare the Parmesan Crust
- In a separate bowl, combine the shredded Parmesan cheese, panko breadcrumbs, melted butter, Italian seasoning, minced garlic, and red pepper flakes (if using).
- Stir until the mixture is evenly coated and forms a crumbly texture.
Step 4: Assemble and Bake
- Gently press the Parmesan crust mixture onto the ranch-covered chicken breasts, forming an even layer on top.
- Place the baking dish in a preheated oven at 400°F (200°C) and bake for 10 to 12 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Serve Hot and Enjoy
- Once baked, let the chicken rest for a couple of minutes before serving.
- Plate with your favorite sides—mashed potatoes, roasted vegetables, or a crisp green salad all pair beautifully with this dish.
By following these steps, you’ll have a crispy, juicy, and flavorful Parmesan-crusted chicken dish that tastes just like the one from LongHorn—but better because it’s homemade.
Tips, Variations & Customizations
Making a great copycat recipe is not just about following instructions—it’s about knowing how to adapt and personalize the dish to suit your tastes and cooking preferences. Here are some useful tips, smart variations, and customizable options for your LongHorn Steakhouse Parmesan Chicken.
Cooking Tips for Best Results
- Pound the chicken evenly: This ensures even cooking and helps prevent dry spots or undercooked areas.
- Sear before baking: Lightly browning the chicken in a skillet adds extra flavor and gives it a restaurant-style finish.
- Use a meat thermometer: Chicken should be cooked to an internal temperature of 165°F (74°C) for safety and juiciness.
Ingredient Substitutions
- No ranch? No problem: Substitute with mayonnaise or sour cream for a slightly different but equally creamy base.
- Different cheeses: While Parmesan is essential, adding mozzarella, provolone, or even sharp cheddar can bring unique flavor and texture variations.
- Panko alternatives: Regular breadcrumbs or crushed Ritz crackers can be used if you don’t have panko on hand.
Flavor Variations
- Spicy version: Add a pinch of cayenne pepper or more crushed red pepper flakes to the crust mixture.
- Garlic-lover’s twist: Double the amount of minced garlic in the crust for a stronger garlic flavor.
- Herb boost: Add fresh chopped parsley, thyme, or basil to the crust mixture for a fresher, more herbaceous taste.
This dish is already packed with flavor, but these variations let you tailor it to your mood or pantry. Whether you’re cooking for picky eaters or looking to try something new, you can easily adjust this recipe without sacrificing its signature taste.
LongHorn Steakhouse Parmesan Chicken
Ingredients
For the Chicken:
- 2 –4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika optional
For the Creamy Layer:
- ¼ cup ranch dressing
- ¼ cup shredded mozzarella cheese
- For the Parmesan Crust:
- ½ cup shredded Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 teaspoon Italian seasoning
- 1 garlic clove minced
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
- Prepare the chicken: Flatten each chicken breast to an even ½-inch thickness. Season both sides with salt, pepper, garlic powder, and paprika.
- Sear the chicken: In a skillet, heat olive oil over medium heat. Sear the chicken for 4–5 minutes per side until golden but not fully cooked. Transfer to the baking dish.
- Add creamy layer: In a small bowl, mix ranch dressing and shredded mozzarella. Spread evenly over each chicken breast.
- Make the Parmesan crust: In another bowl, combine Parmesan, panko, melted butter, Italian seasoning, minced garlic, and red pepper flakes. Mix well.
- Top and bake: Press the Parmesan crust mixture over the creamy layer on each piece of chicken. Bake for 10–12 minutes or until the crust is golden and the internal temperature reaches 165°F (74°C).
- Serve: Let rest for a few minutes before serving. Pair with mashed potatoes, vegetables, or salad.
If you’re looking for a dessert to serve with it, visit this Strawberry Shortcake
