Have you ever craved that irresistible, crispy Parmesan crust from LongHorn Steakhouse—but wished you could enjoy it at home, without the wait? You’re in the right place. This LongHorn Parmesan Crusted Chicken Recipe Made Easy brings all the flavor of the restaurant favorite to your own kitchen, with simple ingredients and straightforward steps.
Whether you’re planning a cozy weeknight dinner or looking to impress guests with a restaurant-style chicken dish, this recipe checks all the boxes: juicy chicken breasts, a golden Parmesan crust, and a creamy, savory finish that’s pure comfort food.
The best part? You don’t need advanced cooking skills to make it successfully. If you love a good copycat LongHorn recipe or are simply looking to level up your chicken game, this one’s a keeper. Let’s dive into this flavor-packed favorite that’s sure to become a staple at your table.
Table of Contents
Table of Contents
Key Benefits of This LongHorn Parmesan Crusted Chicken Recipe
If you’re anything like me, you love a meal that feels fancy but is secretly super simple to pull off. That’s exactly what makes this LongHorn Parmesan Crusted Chicken Recipe such a winner—it brings bold, restaurant-style flavor straight to your dinner table without the stress. Here’s why it’s worth making:
Restaurant Flavor, Homemade Simplicity
You don’t need a culinary degree or a pantry full of specialty ingredients. This recipe uses everyday staples to create a crispy Parmesan crust and tender, juicy chicken that rivals your favorite LongHorn Steakhouse dish.
Quick Weeknight Win
Pressed for time? From prep to plate, this dish can be ready in under an hour. It’s a great go-to for busy evenings when you want something hearty but hassle-free.
Versatile and Crowd-Pleasing
Whether you’re cooking for picky eaters or guests with gourmet tastes, this dish delivers. You can pair it with mashed potatoes, a crisp salad, or even pasta for a satisfying meal that suits any occasion.
Layers of Flavor in Every Bite
Between the zesty ranch marinade, the savory Parmesan and provolone cheese topping, and the seasoned panko crust, every bite is loaded with texture and taste. It’s a cozy classic with a burst of bold flavor.
What Makes This Dish Irresistible
- Ideal for meal prepping — leftovers reheat beautifully.
- Feels fancy but fits into your weekly meal rotation.
- An instant hit for family dinners, date nights, or casual entertaining.
So if you’re looking for an easy chicken dinner that tastes like it came from your favorite steakhouse, this recipe might just become your new favorite. Ready to see how it’s done? Let’s jump into the ingredients next!
Ingredients for LongHorn Parmesan Crusted Chicken
Before we get started, let’s gather everything you’ll need to bring this crispy, cheesy masterpiece to life. The ingredient list is straightforward and full of everyday staples—but when combined, they deliver that bold, restaurant-style flavor you’re after.
Here’s what you’ll need:
For the Chicken:
- 2 boneless, skinless chicken breasts (thick-cut works best)
- 1 cup buttermilk (for a tender, flavorful marinade)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Tip: If your chicken breasts are very thick, slice them horizontally for more even cooking.
For the Parmesan Crust:
- ½ cup grated Parmesan cheese
- ½ cup shredded provolone cheese
- ½ cup panko breadcrumbs for an irresistibly crispy coating
- 1 tablespoon Italian seasoning
- 2 tablespoons unsalted butter, melted
Using freshly grated cheese makes a big difference in flavor and melt—totally worth the extra step!
For the Creamy Ranch Layer:
- ¼ cup ranch dressing
- 1 tablespoon sour cream (adds tang and richness)
- ½ teaspoon Dijon mustard (optional, but adds depth)
For Cooking:
- 2 tablespoons olive oil (for searing the chicken)
Ingredient Notes:
- Provolone swap: Mozzarella or Monterey Jack work if you’re out of provolone.
- No buttermilk? You can make your own: mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
- Turn up the heat: Mix a dash of red pepper flakes into the crust for a spicy twist.
With everything prepped, you’re just a few steps away from one of the best copycat chicken recipes you’ll ever try. Let’s move on to the fun part—bringing it all together!
How to Make LongHorn Parmesan Crusted Chicken
Now that we’ve got our ingredients ready, let’s dive into the process of creating this delicious Parmesan-crusted chicken. Don’t worry, it’s easier than you think! Follow these simple steps to create a golden, crispy crust and tender, juicy chicken that will make everyone ask for seconds.
1. Marinate the Chicken
Start by tenderizing the chicken. In a bowl, combine the buttermilk, garlic powder, onion powder, and a pinch of salt and pepper. Add the chicken breasts, making sure they’re fully submerged. Let them marinate in the fridge for at least 30 minutes (or up to 2 hours) to soak up all that flavor.
Pro Tip: Marinating not only enhances flavor, but the buttermilk also helps keep the chicken extra moist.
2. Prepare the Parmesan Crust
While the chicken is marinating, let’s get the crust ready. In a shallow dish, mix together the Parmesan cheese, shredded provolone, panko breadcrumbs, and Italian seasoning. Stir until it’s evenly combined. In Melt the butter in another small bowl.
3. Coat the Chicken
After marinating, remove the chicken breasts from the buttermilk, letting any excess liquid drip off. Dip each chicken breast into the melted butter, then coat it generously with the Parmesan breadcrumb mixture. Ensure the entire surface is evenly coated to achieve a perfectly crispy crust.
Tip: Press gently on the breadcrumbs to help them stick better and form a thick, crunchy layer.
4. Pan-Seared Perfection
Heat olive oil in a skillet over medium-high heat until warmed through. When the oil is hot, place the coated chicken breasts in the pan. Cook for about 3-4 minutes on each side until they’re golden and crispy. The crust should have a beautiful, crunchy texture.
Pro Tip: Don’t overcrowd the pan! You want to give each piece enough space to get that perfect sear.
5. Finish in the Oven
Once the chicken is browned on both sides, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15–20 minutes, or until the internal temperature hits 165°F (75°C). This ensures the chicken is fully cooked while keeping it juicy inside.
Tip: Use a meat thermometer to check the internal temperature for optimal results.
6. Rest Before Serving
Let the chicken rest for 5 minutes after cooking before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
And just like that, you’ve got a plate of crispy, golden, restaurant-quality chicken that’s perfect for any occasion. Ready to dig in? Let’s talk about how to serve it next!
Pro Tips and Variations for Perfect LongHorn Parmesan Crusted Chicken
While this LongHorn Parmesan Crusted Chicken Recipe is already a crowd-pleaser on its own, there are plenty of ways to make it even better or customize it to suit your taste. Whether you’re looking to add extra flavor, save time, or switch things up, here are a few tips and variations to take your chicken to the next level.
Pro Tips for Success
- Perfectly Crispy Crust: To get that golden, crunchy coating, make sure to press the breadcrumbs firmly onto the chicken after dipping it in butter. This helps create a thicker, more satisfying crust that’ll stay crispy even after baking.
- Don’t Skip the Resting Step: After the chicken is finished baking, letting it rest for 5 minutes is crucial. This small step helps the juices redistribute, ensuring your chicken stays juicy and tender.
- Sear First for Extra Flavor: For an even richer flavor, sear the chicken breasts until they’re golden brown on both sides before transferring to the oven. The crispy bits that form in the pan will add extra depth to the flavor.
Variations to Try
- Air Fryer Option: Want to save time or reduce the oil? This dish can be effortlessly prepared in an air fryer.. Simply preheat the air fryer to 375°F (190°C) and cook the chicken for 10-12 minutes, flipping halfway through. The result? A crispy, juicy chicken without the added oil.
- Add a Kick: If you like a bit of heat, sprinkle some red pepper flakes into the Parmesan breadcrumb mixture for an extra zing. It gives the chicken a subtle spicy kick that balances the rich, cheesy crust.
- Cheese Variations: Experiment with different cheeses! Swap the provolone for mozzarella or Monterey Jack for a slightly different flavor profile. You can also add a bit of Parmesan to the breadcrumb mixture for extra cheesiness.
- Herb-Infused Crust: For a more aromatic flavor, mix in some fresh herbs like thyme or rosemary with the breadcrumbs. This will give your crust an herbaceous note that complements the richness of the chicken.
Time-Saving Tip
- Great for meal prep: This recipe is ideal for preparing in advance! Once the chicken is cooked and rested, slice it up and store it in an airtight container in the fridge for up to 3 days. Reheat it in the oven or microwave for a quick and delicious meal.
With these simple tweaks, you can make this dish your own and serve it up in new, exciting ways. Whether you stick with the classic version or get creative, one thing’s for sure: this Parmesan-crusted chicken will quickly become a family favorite! Ready for some tasty serving suggestions? Let’s move on!
Serving Suggestions for LongHorn Parmesan Crusted Chicken
So you’ve made this delicious Parmesan-crusted chicken—now what should you serve it with? Whether you’re aiming for a cozy family dinner or a more elevated presentation for guests, pairing this LongHorn copycat recipe with the right sides will take your meal to the next level. Here are a few delicious pairing ideas to spark your creativity.
Classic Comfort Pairings
These sides bring out the rich, savory flavors of the chicken and round out the meal with familiar, satisfying elements:
- Garlic mashed potatoes – Creamy and buttery, they balance the crispy texture of the chicken beautifully.
- Roasted vegetables – Think carrots, Brussels sprouts, or asparagus tossed in olive oil and herbs.
- Steamed broccoli with lemon – Light, fresh, and a perfect contrast to the cheesy crust.
- Mac and cheese – Go full comfort food mode with a creamy, indulgent side that pairs like a dream.
Lighter, Fresher Options
Looking for something on the healthier or lighter side? These are great for when you want to keep things fresh and balanced:
- Crisp garden salad – Top with a zesty vinaigrette or creamy ranch to echo the chicken’s ranch layer.
- Cauliflower mash – A low-carb alternative to mashed potatoes that still delivers on comfort.
- Quinoa or couscous – Nutty, fluffy grains that soak up the chicken’s juicy flavors.
Creative Serving Ideas
Want to mix things up a bit? Try these twists to keep your meals exciting:
- Chicken Parmesan sandwich – Slice the chicken and serve on a toasted bun with lettuce and a little extra ranch.
- Over pasta – Place the chicken over creamy Alfredo or garlic butter noodles for a hearty, Italian-inspired dish.
- On top of a Caesar salad – A flavorful protein topper that makes a basic salad feel gourmet.
Bonus: What to Drink
Pair your meal with a glass of Chardonnay for a buttery match, or go with an iced tea or sparkling water with lemon for a refreshing, non-alcoholic option.
No matter how you serve it, this restaurant-style chicken recipe adds serious flavor to any plate. Now that your meal is ready to impress, let’s wrap things up with a few final thoughts—and answer some common questions in the next section!
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longhorn parmesan crusted chicken recipe
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (thick-cut works best)
- 1 cup buttermilk for a tender, flavorful marinade
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly cracked black pepper adjusted to your preference
- Tip: If your chicken breasts are very thick slice them horizontally for more even cooking.
For the Parmesan Crust:
- ½ cup grated Parmesan cheese
- ½ cup shredded provolone cheese
- ½ cup panko breadcrumbs for that signature crispy crust
- 1 tablespoon Italian seasoning
- 2 tablespoons unsalted butter melted
- Using freshly grated cheese makes a big difference in flavor and melt—totally worth the extra step!
For the Creamy Ranch Layer:
- ¼ cup ranch dressing
- 1 tablespoon sour cream adds tang and richness
- ½ teaspoon Dijon mustard optional, but adds depth
For Cooking:
- 2 tablespoons olive oil for searing the chicken
Ingredient Notes:
- Provolone swap: Mozzarella or Monterey Jack work if you’re out of provolone.
- No buttermilk? You can make your own: mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
- Spice it up: Add a pinch of red pepper flakes to the crust for a kick of heat.
Instructions
Marinate the Chicken
- Start by tenderizing the chicken. In a bowl, combine the buttermilk, garlic powder, onion powder, and a pinch of salt and pepper. Add the chicken breasts, making sure they’re fully submerged. Let them marinate in the fridge for at least 30 minutes (or up to 2 hours) to soak up all that flavor.
- Pro Tip: Marinating not only enhances flavor, but the buttermilk also helps keep the chicken extra moist.
Prepare the Parmesan Crust
- While the chicken is marinating, let’s get the crust ready. In a shallow dish, mix together the Parmesan cheese, shredded provolone, panko breadcrumbs, and Italian seasoning. Stir until it’s evenly combined. In another small bowl, melt the butter.
Coat the Chicken
- After marinating, remove the chicken breasts from the buttermilk, letting any excess liquid drip off. Dip each chicken breast into the melted butter, then coat it generously with the Parmesan breadcrumb mixture. Make sure every inch is covered for that perfect crispy crust.
- Tip: Press gently on the breadcrumbs to help them stick better and form a thick, crunchy layer.
Pan-Seared Perfection
- Warm olive oil in a skillet over medium-high heat. When the oil is hot, place the coated chicken breasts in the pan. Cook for about 3-4 minutes on each side until they’re golden and crispy. The crust should have a beautiful, crunchy texture.
- Pro Tip: Don’t overcrowd the pan! You want to give each piece enough space to get that perfect sear.
Finish in the Oven
- Once the chicken is browned on both sides, transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C). This ensures the chicken is fully cooked while keeping it juicy inside.
- Tip: Use a meat thermometer to check the internal temperature for optimal results.
Rest Before Serving
- Allow the chicken to rest for 5 minutes after cooking before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
Conclusion: Why You’ll Love This LongHorn Parmesan Crusted Chicken
If you’ve made it this far, you’re more than ready to serve up a plate of LongHorn Parmesan Crusted Chicken that’s bursting with flavor and comfort. This dish combines the best of both worlds—restaurant-quality results and approachable home-cooking ease. It’s one of those recipes that looks impressive, tastes incredible, and yet doesn’t require hours in the kitchen.
Whether you’re whipping it up for a casual weeknight dinner or looking to wow friends at your next get-together, this copycat chicken recipe delivers every time. From its creamy ranch layer to the crispy, cheesy crust, every bite is loaded with texture and rich, savory flavor.
Why This Recipe Stands Out:
- Easy to make with pantry-friendly ingredients
- Golden and crunchy on the outside, moist and tender on the inside.
- Customizable for air fryer fans, spice lovers, or low-carb eaters
- Great for preparing ahead of time or enjoying hot and fresh straight from the oven
Cooking at home should feel rewarding, not overwhelming—and that’s exactly what this recipe is designed to do. It’s a reminder that great food doesn’t have to be complicated. With just a few smart techniques and quality ingredients, you can recreate a steakhouse favorite right in your own kitchen.
Ready to give it a try? Don’t forget to check out the FAQs below for extra tips and answers to common questions.
FAQs – LongHorn Parmesan Crusted Chicken Recipe
Got a few questions before you dive in? You’re not alone! Here are some of the most commonly asked questions about making this LongHorn Parmesan Crusted Chicken, along with practical answers to help you get the best results every time.
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great and offer a juicier, more flavorful bite. Just keep an eye on the cooking time—they may take slightly longer depending on their thickness.
2. How do I prevent the crust from falling off?
The key is to press the coating firmly onto the chicken after dipping it in butter and to avoid flipping it too early in the pan. Let the crust form and crisp up before turning to ensure it stays intact.
3. Is it okay to skip the marinating step?
While you can skip it if you’re short on time, marinating the chicken in buttermilk really enhances tenderness and flavor. Even 30 minutes makes a noticeable difference.
4. What’s the best cheese substitute for provolone?
Mozzarella is the closest in texture and melt, but Monterey Jack or even Swiss cheese can work if that’s what you have on hand. Just choose a mild, meltable cheese for the best results.
5. Can I make this gluten-free?
Yes! Swap the panko breadcrumbs with a gluten-free version and make sure your ranch dressing is certified gluten-free. It’s an easy switch that keeps all the flavor intact.
6. How do I store and reheat leftovers?
Let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for about 10 minutes to restore that crispy texture.
7. Does this freeze well?
It does! Freeze cooked chicken in a freezer-safe bag or container for up to 2 months. Reheat in the oven from frozen or thaw overnight in the fridge first for best results.