If you’ve ever craved that perfectly crispy, cheesy chicken from your favorite steakhouse, you’re going to adore this Copycat Longhorn Parmesan Crusted Chicken Recipe. This dish brings together tender, juicy chicken breasts smothered in a luscious parmesan and provolone cheese blend, topped with a golden, buttery panko crust that’s irresistible. It’s comfort food elevated to a level that’ll have you wanting to make it again and again. And the best part? It’s surprisingly doable at home with simple ingredients and straightforward steps.
Ingredients You’ll Need
Before diving into the cooking, let’s appreciate how each ingredient here plays a starring role. From the tangy notes of ranch and lemon juice to the crisp crunch of panko breadcrumbs, these simple pantry staples work together to create incredible layers of flavor and texture.
- Chicken breasts: Skinless and boneless for easy, quick cooking and great tenderness.
- Salt and pepper: Essential for seasoning to bring out the natural flavors of the chicken.
- Vegetable oil: Perfect for searing the chicken to achieve that beautiful golden crust.
- Olive oil: Adds a subtle fruitiness and richness to the marinade.
- Ranch dressing: Both in the marinade and crust, it injects creamy, savory depth.
- Worcestershire sauce: Introduces a tangy umami punch that enhances every bite.
- Distilled white vinegar and lemon juice: These acids tenderize the chicken and balance the richness.
- Minced garlic: Provides that beloved aromatic, savory kick.
- Black pepper: Adds gentle heat and complexity.
- Parmesan cheese: Sharp and nutty, it forms the backbone of the crust.
- Provolone cheese: Melts beautifully for ooey-gooey cheesiness.
- Buttermilk ranch salad dressing: Adds creaminess and tang to the cheese topping.
- Melted butter: Gives the breadcrumbs a rich, golden crunch.
- Panko breadcrumbs: Light and super crunchy, perfect for the crust.
- Garlic powder: Boosts garlic flavor without overpowering the cheese.
How to Make Copycat Longhorn Parmesan Crusted Chicken Recipe
Step 1: Prep the Chicken
Start by placing your chicken breasts in a gallon freezer bag and gently pound them to about half an inch thickness—this ensures even cooking and a plump, juicy texture once cooked. Lightly sprinkle both sides with salt and pepper to season. Then add the marinade in a fresh bag, sealing out air, and refrigerate for at least 30 minutes so the flavors can soak in deeply.
Step 2: Whisk the Marinade
Combine olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper in a bowl. Whisk everything until beautifully blended and smooth—this marinade will tenderize the chicken and infuse savory, tangy layers of flavor that are truly unforgettable.
Step 3: Sear the Chicken
Heat your vegetable oil in a skillet over medium-high heat, ideally cast iron for the best sear. Place the chicken in the pan and let it cook undisturbed for 4 to 5 minutes on each side to develop a gorgeous golden crust. Resist the urge to move it around so you get that perfect sear. When cooked through, transfer the chicken to a warm plate and tent with foil to keep it cozy while you prepare the crust.
Step 4: Prepare and Add the Parmesan Crust
In a mixing bowl, stir together chopped Parmesan, Provolone, and ranch dressing. Microwave this mixture in short bursts, stirring after each, until it melts into a lumpy but spreadable blend. Spread this cheesy goodness evenly over the chicken breasts, covering each piece completely.
Step 5: Finish with the Panko Topping
Mix melted butter, panko breadcrumbs, and garlic powder until well combined. Spoon and gently press this topping over the cheesy layer on each chicken breast. Pop the skillet or baking sheet under a preheated broiler (about 450° F) for 3 to 4 minutes. Keep a close eye; you want the crust to brown slightly and get that crispy, golden finish without burning.
How to Serve Copycat Longhorn Parmesan Crusted Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a lovely pop of green and fresh aroma that cuts through the rich cheese beautifully. A wedge of lemon on the side also brightens the plate and lets everyone customize their tang levels.
Side Dishes
This chicken pairs seamlessly with creamy mashed potatoes or buttery roasted vegetables, soaking up every drop of the cheesy crust’s flavor. A crisp green salad with a light vinaigrette balances the meal perfectly, making it feel light and satisfying all at once.
Creative Ways to Present
For a casual twist, slice the chicken and serve it atop toasted baguette slices as open-faced sandwiches or stack it on mixed greens for a hearty salad centerpiece. You can also plate it with a drizzle of balsamic glaze to add a hint of sweetness and elegance.
Make Ahead and Storage
Storing Leftovers
After letting the chicken cool to room temperature, store leftovers in an airtight container in the refrigerator. They’ll keep their deliciousness for up to 3 days, making for fantastic next-day lunches or quick dinners.
Freezing
This dish freezes really well. Wrap each breast tightly in plastic wrap, then place them all in a freezer-safe bag or container. When properly stored, they maintain great flavor and texture for up to 2 months, ready to be thawed and enjoyed later.
Reheating
Reheat gently in a low oven at 325°F or in a skillet over medium heat to preserve the crust’s crispiness and avoid drying out the chicken. Microwaving is an option, but it can soften the crispy coating, so it’s best saved for when you’re in a hurry.
FAQs
Can I use other types of cheese in this Copycat Longhorn Parmesan Crusted Chicken Recipe?
Absolutely! While Parmesan and Provolone give the perfect combination of sharpness and meltiness, you can experiment with mozzarella, cheddar, or even Asiago for different flavor profiles. Just make sure the cheese melts well and complements the seasonings.
Is it necessary to marinate the chicken overnight?
Not at all. Marinating for a minimum of 30 minutes is enough to enhance the flavor and tenderness. Overnight marinating deepens the taste further, but if you’re short on time, a quick soak still works wonders.
Can I bake the chicken instead of searing it?
Yes, you can bake the chicken at 375°F for about 25-30 minutes until the internal temperature reaches 165°F. However, searing adds that essential golden crust and extra flavor that baking alone might not achieve.
What if I only have regular ranch dressing instead of buttermilk ranch?
No worries at all! Regular ranch works perfectly in this recipe and is often easier to find. The flavors remain wonderfully balanced, so feel free to use what you have on hand.
Can this recipe be made gluten-free?
Definitely! Just swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Confirm the ranch dressing and Worcestershire sauce labels to ensure they’re gluten-free, and you’re good to go.
Final Thoughts
There’s something truly special about this Copycat Longhorn Parmesan Crusted Chicken Recipe that makes it feel both indulgent and approachable. It’s the kind of dish you’ll want to whip up whenever you’re in the mood for cheesy, crispy comfort food with a gourmet twist. So go ahead, invite friends over, or treat yourself to this crowd-pleaser—you won’t regret adding this recipe to your culinary favorites!
Print
Copycat Longhorn Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts that are seared to a golden brown and finished under the broiler with a rich, cheesy Parmesan and Provolone crust. The flavorful marinade and crunchy breadcrumb topping create a delicious main dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
Cooking and Crust Topping
- 3 tablespoons vegetable oil
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch salad dressing (regular Ranch dressing is fine as well)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Chicken: Place the chicken breasts in a gallon freezer bag, removing as much air as possible before sealing. Use a meat tenderizer to pound the chicken to about 1/2 inch thickness. This step ensures even cooking and tenderness. Lightly sprinkle both sides of the chicken with salt and pepper if desired.
- Marinate: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until fully combined. Place the chicken into a clean freezer bag, pour in the marinade, remove air, and seal. Refrigerate for at least 30 minutes or up to overnight to let flavors meld.
- Sear the Chicken: Heat 2-3 tablespoons of vegetable oil in a cast iron or heavy skillet over medium-high heat. Once hot, add the chicken breasts and sear each side for 4-5 minutes without moving them to develop a golden brown crust. If the pan becomes too hot, reduce to medium heat to avoid burning. Ensure the chicken is cooked through and golden brown before moving on. Remove the chicken and tent loosely with foil on a clean skillet or baking sheet to keep warm.
- Prepare the Parmesan Crust: Preheat your oven’s broiler to 450°F. In a heat-safe bowl, combine Parmesan cheese, Provolone cheese, and 6 tablespoons of ranch dressing. Microwave in 15-second increments, stirring each time until the mixture is melted with some lumps remaining fine. Spread this cheesy mixture evenly over the seared chicken breasts.
- Add Panko Topping and Broil: In a separate bowl, mix together the melted butter, garlic powder, and panko breadcrumbs until fully combined. Spoon this topping generously over the cheese layer on each chicken breast. Place the chicken under the preheated broiler and broil for 3-4 minutes, watching carefully, until the topping turns lightly browned and crispy.
- Serve: Remove the chicken from the broiler and serve immediately, ideally with mashed potatoes or your favorite side dishes. Enjoy the rich, cheesy crust and juicy chicken!
Notes
- For baking instead of searing, preheat oven to 375°F and bake the marinated chicken breasts for 25-30 minutes until cooked through before adding the cheese topping and broiling.
- To grill, cook the marinated chicken breasts over medium heat for 5-6 minutes per side until cooked through, then proceed with adding the cheese mixture and broiling the topping if an oven is available.
- Using a cast iron skillet is ideal for achieving the best sear on the chicken.
- Keep a close watch during broiling to avoid burning the cheese and breadcrumb topping.
