If you’re craving a restaurant-quality dish that you can whip up right in your own kitchen, this Copycat Longhorn Parmesan Crusted Chicken Recipe is a total game-changer. I absolutely love how it has this crispy, cheesy crust with juicy, tender chicken underneath-it’s the kind of meal that feels fancy but is surprisingly simple to make. Whether you’re hosting family dinner or just want to treat yourself on a weeknight, this recipe delivers all the flavor with none of the hassle.
When I first tried recreating this Longhorn Steakhouse classic, I was blown away by how authentic it tasted-and how quickly it came together. You ll find that the marinade really infuses the chicken with that irresistible tang, while the parmesan crust adds just the right amount of crunchy, cheesy goodness. Honestly, once you try this Copycat Longhorn Parmesan Crusted Chicken Recipe, it might just become your go-to for so many occasions.
Why You’ll Love This Recipe
- Tender, Juicy Chicken: Marinating the chicken infuses it with flavor and keeps it perfectly moist every time.
- Perfectly Crispy Crust: The parmesan and panko topping gets golden and crunchy under the broiler, creating a delicious contrast.
- Simple Yet Impressive: This recipe feels like a restaurant meal but comes together in less than an hour using easy ingredients.
- Versatile Serving: Pairs beautifully with mashed potatoes, steamed veggies, or a fresh salad-you can tailor it to your mood.
Ingredients You’ll Need
For this Copycat Longhorn Parmesan Crusted Chicken Recipe, the ingredients are straightforward but thoughtfully chosen-everything works together to build layers of flavor and texture. When shopping, grab good quality cheeses and fresh chicken breasts for the best results.
- Chicken breasts: Skinless and boneless work best for even cooking and easy marinating.
- Salt and pepper: Simple seasoning to enhance natural flavors.
- Vegetable oil: Ideal for searing without smoking too quickly.
- Olive oil: Adds richness to the marinade.
- Ranch dressing: Use your favorite kind-regular or buttermilk ranch adds creaminess to both marinade and crust.
- Worcestershire sauce: Brings a subtle umami depth.
- Distilled white vinegar: Brightens up the marinade with gentle acidity.
- Lemon juice: Freshness that balances richness.
- Minced garlic: Flavor punch in the marinade and crust.
- Pepper: Adds just a touch of heat and complexity.
- Parmesan cheese: Use freshly grated chunks for that authentic melt and crisp.
- Provolone cheese: Melts smoothly, adding gooey texture under the crust.
- Buttermilk ranch salad dressing: Combines with cheese to create the luscious crust layer.
- Melted butter: Helps breadcrumbs brown perfectly under the broiler.
- Panko breadcrumbs: Provides an airy, crunchy texture that traditional breadcrumbs can’t match.
- Garlic powder: Adds extra garlic flavor without overpowering.
Variations
I love how this Copycat Longhorn Parmesan Crusted Chicken Recipe is so versatile-you can easily tweak it to suit your preferences or what’s in your fridge. I encourage you to make it your own by switching up the cheeses or adjusting the seasoning for your desired kick.
- Cheese swaps: I ve tried swapping provolone for mozzarella or even a bit of sharp cheddar; each change brings a new twist without losing that cheesy goodness.
- Spicy kick: Adding a pinch of cayenne or smoked paprika to the breadcrumb mix gave my family a fun, spicy surprise that they went nuts for.
- Herb boost: Fresh chopped parsley or basil sprinkled on top right before serving adds a bright pop of color and flavor.
- Gluten-free: Use gluten-free panko breadcrumbs and make sure your ranch dressing is GF-friendly for a celiac-safe version.
How to Make Copycat Longhorn Parmesan Crusted Chicken Recipe
Step 1: Whip Up the Flavorful Marinade
Start by whisking together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until the mixture is smooth and well combined. This marinade is the magic behind the juicy, tender chicken you ll love. Set it aside while you prep the chicken.
Step 2: Pound and Season Your Chicken
Place your chicken breasts in a large freezer bag, remove as much air as you can, and seal it tight. Then, give each breast a few gentle whacks with a meat tenderizer or rolling pin until they re about ½ inch thick. This helps them cook evenly and stay juicy. Sprinkle both sides lightly with salt and pepper for that classic seasoning touch.
Step 3: Marinate for Maximum Flavor
Transfer the pounded chicken breasts into a fresh freezer bag and pour in your marinade. Seal it, removing excess air, and pop it into the fridge. I usually marinate mine for at least 30 minutes but leaving it overnight amps up the flavor even more. You ll find the chicken becomes tender, juicy, and packed with that Longhorn-inspired tang.
Step 4: Sear the Chicken to Golden Perfection
Heat 2-3 tablespoons of vegetable oil in a heavy skillet-cast iron is my favorite choice-over medium-high heat. When it s hot, carefully add the chicken breasts. Resist the urge to move them around; let them sear undisturbed for 4 to 5 minutes per side so you get a beautiful golden crust. If you notice it browning too fast, lower the heat slightly. Once cooked through and nicely seared, transfer the chicken to a clean skillet or baking sheet and tent with foil to stay warm.
Step 5: Prepare the Irresistible Parmesan Crust
Preheat your oven s broiler to about 450°F (or a low broil setting). In a microwave-safe bowl, combine the chopped Parmesan cheese, provolone cheese, and ranch dressing. Microwave the mixture in 15-second bursts, stirring in between, until it s melted but still a bit lumpy-that texture is key for the crust’s richness.
Step 6: Layer on the Cheese and Breadcrumbs
Spread the warm cheese mixture evenly over each seared chicken breast. Then, in a separate bowl, mix melted butter, garlic powder, and panko breadcrumbs. Spoon the buttery breadcrumb mix right over the cheese layer, pressing lightly to adhere. This combo is what gives the crust its signature crunch and flavor.
Step 7: Broil Until Golden and Crisp
Place the chicken under the broiler for 3-4 minutes, but watch it closely! Broilers vary, and you want that breadcrumb topping to turn a gorgeous golden brown without burning. Once it s bubbly and crisp, remove from the oven-your Copycat Longhorn Parmesan Crusted Chicken is ready to serve.
Pro Tips for Making Copycat Longhorn Parmesan Crusted Chicken Recipe
- Use a Meat Tenderizer: Pounding the chicken to an even thickness ensures it cooks uniformly without drying out-trust me, this makes a big difference.
- Don t Skip the Marinade Time: I ve learned that even 30 minutes helps flavor soak in, but overnight marinating makes the chicken downright irresistible.
- Watch the Broiler Carefully: Broilers heat unevenly and fast-stay close and keep a careful eye to avoid burning the crust.
- Use Cast Iron for Searing: This helps get that perfect crispy sear that locks in juices and adds great flavor.
How to Serve Copycat Longhorn Parmesan Crusted Chicken Recipe
Garnishes
For garnishes, I usually keep it simple-freshly chopped parsley or chives sprinkled on top adds a lovely pop of green and a fresh herbal note. Sometimes, a lemon wedge on the side gives an optional zesty brightness that brightens the entire plate.
Side Dishes
Mashed potatoes are my classic go-to-they soak up all the delicious cheese and butter flavors. You can t go wrong with roasted asparagus, steamed broccoli, or even a crisp garden salad to balance the richness. My family often asks for garlic bread too, which pairs perfectly with this cheesy chicken crust.
Creative Ways to Present
I ve tried plating this dish over a bed of creamy risotto for a date-night vibe or sliced thin and arranged on a platter for casual entertaining. For a fun twist, layering the chicken atop a colorful pasta salad can turn it into a hearty one-dish meal. Presentation is all about what you enjoy and who you re sharing it with!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Copycat Longhorn Parmesan Crusted Chicken in an airtight container in the fridge, and it keeps well for up to 3 days. When packed properly, the chicken stays juicy, and the crust remains tasty, though it loses a bit of its original crunch.
Freezing
If you want to freeze leftovers, I recommend wrapping each chicken breast tightly in plastic wrap and then placing them in a freezer-safe bag or container. This helps avoid freezer burn. When I ve done this, the flavor stays great, but the crust texture softens after thawing, so it s best to re-crisp before serving.
Reheating
To revive the crust and keep the chicken juicy, I reheat leftovers in a 350°F oven for about 10-15 minutes, uncovered, until warmed through. Alternatively, popping it briefly under the broiler for a minute or two right at the end helps crisp the topping back up nicely.
FAQs
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Can I use chicken thighs instead of chicken breasts in this recipe?
Absolutely! You can substitute boneless, skinless chicken thighs if you prefer dark meat. Since thighs tend to be thicker and more forgiving, you might want to adjust the pounding step accordingly and monitor cooking times carefully to ensure they cook through without drying out.
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Is it necessary to marinate the chicken overnight?
It s not strictly necessary, but marinating overnight definitely deepens the flavor and tenderness of the chicken. If you re short on time, even 30 minutes will give you noticeable improvement over skipping the marinade completely.
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How can I prevent the breadcrumb topping from burning under the broiler?
Broilers cook very fast and unevenly, so keep your eye on the chicken throughout the 3-4 minute broil. If you notice the crust browning too quickly, raise the rack in the oven or reduce the broil temperature when possible. It s always a great idea to stay close and check every minute after the first couple minutes.
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Can I prepare this recipe gluten-free?
Yes! Just swap the panko breadcrumbs for gluten-free panko or crushed gluten-free crackers. Double-check that your ranch dressing and Worcestershire sauce are gluten-free too. This way, you ll keep the great texture and flavor without the gluten.
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Can I bake the chicken instead of searing?
Definitely. If you prefer baking, cook the marinated chicken breasts in a preheated 400°F oven for 20-25 minutes until nearly cooked through, then add the parmesan crust mixture and finish under the broiler for about 3-4 minutes to brown the topping. This method works perfectly if you want a hands-off option.
Final Thoughts
This Copycat Longhorn Parmesan Crusted Chicken Recipe quickly became one of my favorite homemade dishes because it nails the balance between simple preparation and big, bold flavor. I m excited for you to try it out and see how easily you can recreate a restaurant-worthy meal right at home. Trust me, once you make this for your family or friends, it ll become a classic they ll ask for again and again.
Print
Copycat Longhorn Parmesan Crusted Chicken Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Broiling
- Cuisine: American
Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, juicy chicken breasts marinated in a flavorful blend of ranch dressing, Worcestershire sauce, and garlic, then seared to golden perfection. Topped with a rich, cheesy Parmesan and Provolone crust and a crispy panko breadcrumb layer, this dish offers a deliciously crispy finish under the broiler. Perfect for a comforting dinner paired with mashed potatoes or your favorite sides.
Ingredients
Chicken
- 4 skinless, boneless chicken breasts
- Salt and pepper to taste
- 3 tablespoons vegetable oil
Marinade
- 1/3 cup olive oil
- 1/3 cup ranch dressing (regular or buttermilk ranch)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
Parmesan Crust
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons buttermilk ranch salad dressing (regular ranch is fine as well)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Marinade: Whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until the mixture is smooth and well combined.
- Pound and Season the Chicken: Place chicken breasts in a gallon freezer bag, remove air, and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thickness. Sprinkle both sides lightly with salt and pepper as desired.
- Marinate the Chicken: Transfer the chicken to a new freezer bag and pour in the prepared marinade. Seal the bag, removing excess air, and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
- Sear the Chicken: Heat 2-3 tablespoons of vegetable oil in a skillet (preferably cast iron) over medium-high heat. Place the chicken in the skillet and sear each side for 4 to 5 minutes without moving it, allowing a golden-brown crust to form. Adjust heat as necessary to avoid burning. Once cooked through and golden, transfer chicken to a clean skillet or baking sheet and tent with foil to keep warm.
- Prepare the Parmesan Crust: Preheat your oven to a low broil setting (approximately 450°F). Combine Parmesan cheese, Provolone cheese, and ranch dressing in a microwave-safe bowl. Microwave in 15-second increments, stirring each time, until mostly melted but still slightly lumpy.
- Apply Cheese Mixture: Spread the melted cheese mixture evenly over the seared chicken breasts.
- Add Breadcrumb Topping: Combine melted butter, garlic powder, and panko breadcrumbs in a bowl. Spoon this mixture evenly over the cheese layer on the chicken.
- Broil: Place the prepared chicken under the broiler for 3-4 minutes, watching closely, until the breadcrumb topping is golden brown and slightly crisp.
- Serve: Remove from the oven and serve immediately, ideally paired with mashed potatoes or your favorite side dishes. Enjoy your copycat Longhorn Parmesan Crusted Chicken!
Notes
- For an alternative cooking method, you can bake the chicken instead of searing by cooking it in a 400°F oven for about 20-25 minutes before adding the Parmesan crust and broiling.
- If grilling, marinate and grill the chicken directly. Add the Parmesan crust mixture in a heat-proof pan or foil packet towards the end of grilling, then finish under the broiler for the crust.
- Using a cast iron skillet helps achieve an excellent sear and flavor.
- Watch the broiler carefully to avoid burning the breadcrumb topping, as broilers can vary in heat intensity.
Nutrition
- Serving Size: 1 chicken breast with crust (approx. 6 oz)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
