Longhorn Steakhouse Parmesan Crusted Chicken Recipe

If you’ve ever craved that irresistibly juicy, flavor-packed chicken from your favorite steakhouse, you’re in for a real treat with this recipe for Longhorn Steakhouse Parmesan Crusted Chicken! It’s lovingly crafted with layers of crispy-crunchy, savory-cheesy goodness and all the bold seasonings you dream about. From the tender chicken cutlets to the golden, bubbling cheesy crust, every bite brings a perfect blend of comfort and restaurant-quality flair right into your own kitchen.

this Recipe

Ingredients You’ll Need

This ingredient list is satisfyingly short, but each element plays a big role in making the Longhorn Steakhouse Parmesan Crusted Chicken utterly craveable. Don’t skip a thing—each item brings an extra pop of taste, texture, or color to the plate!

• Boneless, Skinless Chicken Breasts: The main event! Go for fresh, plump chicken breasts for best results.
• Olive Oil: Just a splash helps the chicken sear to juicy, golden perfection.
• Garlic Powder: Delivers a subtle, savory kick that plays well with the cheeses.
• Paprika: Adds gentle warmth and an appealing hint of color.
• Salt and Black Pepper: Simple seasonings that bring all the flavors together up front.
• Shredded Provolone Cheese: Melty and mild, this cheese helps build that dreamy crust.
• Shredded Parmesan Cheese: Sharp, nutty notes create that signature steakhouse flavor.
• Panko Breadcrumbs: The secret to the irresistibly crunchy outer layer!
• Ranch Dressing: Extra tang and creaminess ties everything together.
• Melted Butter: Adds richness and helps the panko crisp up.
• Chopped Fresh Parsley (Optional): For a fresh, vibrant finish that looks and tastes great.

How to Make Longhorn Steakhouse Parmesan Crusted Chicken

Step 1: Prep and Pound the Chicken

Start by placing your chicken breasts between two sheets of plastic wrap or parchment. Use a meat mallet (or your rolling pin) to gently pound each piece to even thickness. This simple step ensures super even cooking and keeps your chicken fabulously tender, every single time.

Step 2: Season Both Sides

Generously sprinkle both sides of the chicken with garlic powder, paprika, salt, and black pepper. Massaging the seasonings in helps every bite of your Longhorn Steakhouse Parmesan Crusted Chicken burst with zesty flavor—don’t be shy!

Step 3: Sear the Chicken

Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear each chicken breast for about 3 to 4 minutes per side, letting them turn beautifully golden brown. This locks in the juices and kicks off that classic roasted flavor.

Step 4: Mix the Parmesan Crust Topping

In a bowl, combine your shredded Parmesan, provolone cheese, panko breadcrumbs, melted butter, and ranch dressing. Stir until the mixture resembles a thick, cheesy paste—it should be spreadable but chunky. This is the soul of your Longhorn Steakhouse Parmesan Crusted Chicken!

Step 5: Smother and Bake

Turn off the heat and slather each chicken breast with a generous layer of your Parmesan mixture. Pop the whole skillet into the preheated oven at 400°F and bake for 10 to 15 minutes, or until the cheese is bubbling and golden on top, and the chicken reaches 165°F inside.

Step 6: Rest and Garnish

Give the baked chicken a quick 5-minute rest so all the juices settle into every bite. Finish with a flourish of chopped fresh parsley for a vibrant, steakhouse-style presentation, and you’re ready to serve!

How to Serve Longhorn Steakhouse Parmesan Crusted Chicken

Garnishes

Sprinkle lots of fresh parsley over the top (or even a little extra Parmesan if you’re feeling decadent). A few lemon wedges on the side can add a pop of brightness too! This little touch brings restaurant polish to your homemade Longhorn Steakhouse Parmesan Crusted Chicken.

Side Dishes

You can never go wrong with velvety mashed potatoes and crisp-tender green beans. If you’re after something lighter, a fresh side salad with a simple vinaigrette will cut through the richness perfectly and let your main shine. Roasted asparagus or buttered corn also make for cozy, classic pairings.

Creative Ways to Present

Slice the chicken on a diagonal and fan it out on the plate for a dramatic, steakhouse-quality look. For a family-style approach, lay the chicken on top of a bed of garlic mashed potatoes or risotto so the cheesy crusted bits melt right into the starch—everyone will swoon.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras (lucky you!), just let your Longhorn Steakhouse Parmesan Crusted Chicken cool completely before transferring to an airtight container. It’ll keep tasty and moist in the fridge for up to 3 days—and makes an epic next-day lunch.

Freezing

This dish actually freezes beautifully! Place cooled, fully cooked chicken breasts in a freezer-safe bag or container, separating layers with parchment paper. Store for up to 2 months. Thaw overnight in the refrigerator for best texture.

Reheating

For best results, reheat gently in a 350°F oven or toaster oven until warmed through and the topping is bubbly again (about 10-15 minutes). This keeps the crust crispy, instead of soggy, and the chicken tender—not rubbery.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work wonderfully in this recipe, though you may need to adjust cooking time a little to ensure they’re cooked through.

What’s the best way to make this gluten-free?

Simply substitute your favorite gluten-free panko or breadcrumbs in the crust mixture—the results are just as crispy and satisfying.

Will bottled ranch dressing taste as good as homemade?

You bet! A good-quality store-bought ranch is perfect here and saves you extra steps. But if you have a homemade version handy, it will really elevate the flavor.

How do I know when the chicken is fully cooked?

The easiest, surest way is to use a meat thermometer. Your Longhorn Steakhouse Parmesan Crusted Chicken is ready when it hits 165°F at the thickest part.

Can I prepare the Parmesan crust topping ahead of time?

Yes, you can mix up the crust ahead and stash it in the fridge for up to 24 hours. Bring it to room temperature before spreading onto the seared chicken for easy, breezy assembly.

Final Thoughts

Making Longhorn Steakhouse Parmesan Crusted Chicken at home is downright satisfying, and sharing it with friends or family makes it even better. Every time I whip this up, I’m reminded how easy restaurant favorites can be to recreate in your own cozy kitchen. Give this cheesy, crispy, flavor-packed dinner a try—you’ll love how impressive (and delicious!) it turns out.

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