Longhorn Steakhouse Parmesan Chicken

Want to impress your guests with a main course that looks and tastes like it came from a professional kitchen? This Longhorn Steakhouse Parmesan Chicken recipe is my go-to for effortless entertaining. The combination of the provolone melt and the crunchy panko-parmesan topping provides a beautiful presentation that tastes even better than it looks. It's an elegant, high-impact dish that requires surprisingly little hands-on time, leaving you free to enjoy your company.

This longhorn steakhouse parmesan chicken recipe is easier than you'd think and uses ingredients you can find at any grocery store. Whether you're making pioneer woman longhorn steakhouse parmesan chicken for a special dinner or trying the longhorn parmesan crusted chicken air fryer version for a quicker weeknight meal, this copycat Longhorn Steakhouse recipe delivers restaurant-quality results at home. The secret is in the ranch and Italian dressing marinade that keeps the chicken tender, the panko breadcrumb mixture that creates that signature crispy Parmesan crust topping, and finishing it under the broiler crisp finish for extra golden perfection. A simple LongHorn-style Parmesan crusted chicken with juicy fillets, crispy coating, and layers of provolone and mozzarella, no restaurant trip needed.

Why You'll Love This Longhorn Steakhouse Parmesan Chicken

• Restaurant quality without the restaurant prices. You get all the flavor of Longhorn's famous dish for a fraction of the cost, and you can make enough to feed the whole family.
• That signature crispy Parmesan crust. The combination of Panko breadcrumbs, butter, and freshly grated Parmesan creates a crunchy, golden topping that's absolutely addictive.
• Tender, juicy chicken every time. The marinade keeps the chicken incredibly moist, and using thin sliced chicken breasts means they cook quickly and evenly without drying out.

Ingredients for Longhorn Steakhouse Parmesan Chicken

These longhorn parmesan crusted chicken ingredients come together to create crispy juicy chicken fillets with provolone and mozzarella cheese layers.

What You'll Need

For the Chicken Marinade:

• 4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
• ½ cup ranch dressing
• ½ cup Italian dressing
• ½ teaspoon black pepper

For the Parmesan Crust Topping:

• 1 cup panko breadcrumbs
• ½ cup freshly grated Parmesan cheese
• ¼ cup (½ stick) unsalted butter, melted
• ½ teaspoon garlic powder
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon salt

For Assembly:

• 2 tablespoons olive oil (for searing)
• 4 slices provolone cheese
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped (for garnish, optional)

Why These Ingredients Matter

Ranch and Italian dressing marinade is the secret weapon. The combination of these two dressings adds flavor and keeps the chicken incredibly tender. The acidity in the dressings also helps break down the proteins, making the chicken extra juicy.

Panko breadcrumb mixture creates the signature crust. Panko breadcrumbs are larger and crispier than regular breadcrumbs, which gives you that perfect crunchy Parmesan crust topping that Longhorn is known for.

Provolone and mozzarella cheese layers add richness. The provolone has a mild, slightly tangy flavor while the mozzarella melts beautifully and creates that gooey, stretchy cheese everyone loves.

How to Make Longhorn Steakhouse Parmesan Chicken

Step-by-Step Directions

1. Prepare the chicken breasts. If your chicken breasts are very thick (more than 1 inch), pound them to an even thickness of about ¾ to 1 inch using a meat mallet. This helps them cook evenly. For thin sliced chicken breasts, you can skip this step.
2. Marinate the chicken. In a large zip-top bag or shallow dish, combine the ranch dressing, Italian dressing, and black pepper. Add the chicken breasts, seal the bag (or cover the dish), and refrigerate for at least 30 minutes or up to 4 hours. The longer it marinates, the more flavorful and tender the chicken will be.
3. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9x13-inch baking dish.
4. Make the Parmesan crust topping. In a medium bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, garlic powder, Italian seasoning, and salt. Mix well until the breadcrumbs are evenly coated with butter. The mixture should look like wet sand and clump together slightly.
5. Sear the chicken. Heat the olive oil in a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade (discard the excess marinade) and pat the chicken breasts lightly with paper towels to remove excess moisture. Sear the chicken for 3 to 4 minutes per side until golden brown. The chicken doesn't need to be fully cooked at this point since it will finish in the oven.
6. Transfer to the baking dish if needed. If your skillet isn't oven-safe, transfer the seared chicken to the prepared baking dish. If your skillet is oven-safe, you can continue building the dish right in the skillet.
7. Add the provolone cheese layer. Place one slice of provolone cheese on top of each chicken breast.
8. Add the Parmesan crust. Divide the panko breadcrumb mixture evenly among the four chicken breasts, pressing it gently onto the top of each piece to form a thick, even crust.
9. Top with mozzarella cheese. Sprinkle the shredded mozzarella cheese evenly over the Parmesan crust on each chicken breast.
10. Bake until the chicken is cooked through. Place the skillet or baking dish in the preheated oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
11. Broil for a crispy finish. Turn on the broiler and move the oven rack to about 6 inches from the heat source. Broil for 2 to 3 minutes, watching carefully, until the Parmesan crust is golden brown and extra crispy. This broiler crisp finish is what makes it taste just like Longhorn's version.
12. Let it rest and serve. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired. These crispy juicy chicken fillets are perfect with mashed potatoes, pasta, or a fresh salad.

Quick Tip: Don't skip the marinating step! Even 30 minutes makes a big difference in how tender and flavorful the chicken turns out.

Little Moments in the Kitchen

The first time I made this, I told Adam we were having a copycat recipe from Longhorn Steakhouse. His eyes lit up. "Are we making those cheesy chicken things?! The ones with the crunchy stuff on top?" I nodded and told him that's exactly what we're making. He hung around the kitchen while I assembled everything, and when I pulled the skillet out from under the broiler, all golden and bubbling, he said, "Mom, that looks EXACTLY like the restaurant! How did you do that?"

When we sat down to eat, he cut into his chicken and the cheese stretched in that perfect melty way. He took a big bite and his face broke into a huge smile. "This is SO good! The crust is super crunchy and the chicken is really juicy. Can we make this instead of going to Longhorn?" I laughed and told him that's the whole point. Grandma Viola tried it and nodded approvingly.

"This is smart. You've figured out how to make restaurant food at home. That crust is perfect, crispy and buttery. And the marinade keeps the chicken so tender. This is a keeper recipe."

If you love copycat restaurant recipes, try our White Chicken Chili. It's another crowd-pleaser.

Substitutions for Longhorn Steakhouse Parmesan Chicken

• Ranch and Italian dressing: If you don't have both, you can use all Italian dressing or make a simple marinade with olive oil, lemon juice, garlic, and Italian herbs.
• Panko breadcrumbs: Regular breadcrumbs work in a pinch, but they won't be quite as crispy. You can also use crushed Ritz crackers for an extra buttery flavor.
• Provolone cheese: Swap with Swiss cheese or Havarti for a similar mild, melty cheese. Mozzarella alone works too if that's all you have.
• Chicken breasts: Use chicken thighs if you prefer darker meat, but adjust the cooking time since thighs take a bit longer.

Variations on Longhorn Steakhouse Parmesan Chicken

• Pioneer Woman Longhorn Steakhouse Parmesan Chicken: This is the classic oven version above, marinated, seared, and baked with the signature Parmesan crust topping for easy chicken breast recipes.
• Longhorn Steakhouse Parmesan Chicken Recipe Oven: Follow the recipe above for the traditional oven-baked method that creates crispy juicy chicken fillets every time, perfect for boneless skinless chicken breast recipes.
• Longhorn Parmesan Crusted Chicken Air Fryer: After marinating and making the Parmesan crust, skip the searing step and place the chicken directly in the air fryer basket. Air fry at 375°F for 12 to 15 minutes, then add the cheese and air fry for another 2 to 3 minutes until melted, great for chicken breast recipes easy.
• Longhorn Parmesan Crusted Chicken Recipe Easy: Use pre-made Italian vinaigrette instead of ranch and Italian dressing for an even simpler marinade, and skip the searing step by going straight to baking for quick chicken breast recipes.
• Longhorn Chicken Menu Inspired: Make this with different cheese combinations like adding pepper jack for a spicy kick or fontina for extra creaminess, inspired by other longhorn chicken menu options, perfect for chicken breast recipes for dinner.

If you love cheesy chicken recipes, check out our Same-Day Focaccia. It's perfect for soaking up any extra cheese sauce.

Equipment for Making Longhorn Steakhouse Parmesan Chicken

• Large zip-top bag or shallow dish: For marinating the chicken. A zip-top bag is easiest because you can flip it to coat the chicken evenly.
• Large oven-safe skillet or baking dish: For searing and baking the chicken. A cast iron skillet works beautifully for this recipe.
• Meat thermometer: To ensure the chicken reaches exactly 165°F without overcooking.
• Medium bowl: For mixing the panko breadcrumb mixture for the Parmesan crust topping.
• Meat mallet (optional): For pounding chicken breasts to an even thickness if they're very thick.

Storage Tips for Longhorn Steakhouse Parmesan Chicken

• Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The crust will soften when stored, but you can re-crisp it under the broiler.
• Freezer: Freeze cooked chicken (without the cheese topping) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then add fresh cheese and reheat.
• Reheating tip: Reheat in a 350°F oven for 10 to 12 minutes until warmed through. For a crispy crust, finish under the broiler for 1 to 2 minutes.
• Make-ahead tip: You can marinate the chicken up to 24 hours in advance and prepare the Parmesan crust mixture ahead of time. Store the crust mixture in the refrigerator and assemble everything when you're ready to cook.

For more hearty dinner recipes, try our Cajun Steak Tips in Cheesy Rigatoni Parmesan Sauce. It's another restaurant-quality meal.

FAQ About Longhorn Steakhouse Parmesan Chicken

Conclusion

Mastering the art of the steakhouse dinner at home is all about the details, and that crunchy Parmesan topping is the ultimate finishing touch. Whether you served this for a special anniversary or a Sunday dinner, I hope it made your evening extra memorable. If you took any photos of your masterpiece, tag me! I'd love to see how your crust turned out.

If you try this longhorn steakhouse parmesan chicken recipe, your family will be asking for it on repeat. The crispy Parmesan crust topping, the tender marinated chicken, and those gooey provolone and mozzarella cheese layers make this a winner every time. Whether you're making the pioneer woman longhorn steakhouse parmesan chicken version in the oven or trying the longhorn parmesan crusted chicken air fryer method, this copycat Longhorn Steakhouse recipe delivers restaurant-quality results. Make it for your next special dinner and enjoy every crispy, cheesy bite. For more chicken recipes, check out our Oven Baked Chicken Thighs. Happy cooking!

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