Craving the mouthwatering flavors of Longhorn Steakhouse’s famous Parmesan Crusted Chicken? Look no further! This Copycat Longhorn Parmesan Crusted Chicken recipe brings the restaurant experience right into your kitchen. With tender, juicy chicken breasts topped with a rich, cheesy Parmesan crust, this dish is a guaranteed crowd-pleaser. The combination of flavors and textures makes this a standout meal that’s both indulgent and satisfying. Whether you’re cooking for a special occasion or a weeknight dinner, this recipe is sure to impress.

A Family Favorite: How Copycat Longhorn Parmesan Crusted Chicken Became Our Go-To Dinner

The first time I recreated this Longhorn Parmesan Crusted Chicken at home, I knew I had stumbled upon something special. My husband, who usually saves his highest praise for steak, couldn’t stop raving about how perfectly the Parmesan crust complemented the tender chicken. It wasn’t long before this dish became a regular request in our house. Now, it’s the meal we turn to when we want to make dinner feel extra special, even on a busy weeknight. The kids love it too—there’s something about that crispy, cheesy topping that makes everyone at the table smile. This recipe has truly become a staple in our home, and I’m sure it will in yours too.

Why You’ll Love Copycat Longhorn Parmesan Crusted Chicken

Restaurant-Quality at Home: Enjoy the flavors of Longhorn Steakhouse without leaving your kitchen.
Easy to Make: This recipe is straightforward and doesn’t require any fancy ingredients or techniques.
Crowd-Pleaser: The cheesy, crispy Parmesan crust is a hit with both kids and adults.
Versatile: Perfect for a family dinner, special occasion, or even meal prep.

Ingredients Notes For Copycat Longhorn Parmesan Crusted Chicken

Chicken Breasts: Use boneless, skinless chicken breasts for the best results. Pound them to an even thickness for even cooking.
Parmesan Cheese: Freshly grated Parmesan gives the best flavor and texture for the crust.
Provolone Cheese: Adds a gooey, melty layer that pairs perfectly with the Parmesan.
Garlic Powder: Enhances the flavor of the chicken and the crust.
Panko Breadcrumbs: These give the crust its signature crunch.
Ranch Dressing: Adds creaminess to the topping and complements the cheesy flavors.
Butter: Helps create a rich, golden crust on the chicken.

Step-by-Step Recipe for Copycat Longhorn Parmesan Crusted Chicken

Prepare the Chicken: Preheat your oven to 400°F (200°C). Pound 4 chicken breasts to an even thickness. Season with salt, pepper, and garlic powder on both sides.
Sear the Chicken: In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
Make the Parmesan Crust: In a bowl, combine 1/2 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of garlic powder, and 2 tablespoons of melted butter. Mix until the breadcrumbs are coated.
Assemble the Chicken: Place the seared chicken breasts in the skillet. Top each with a slice of provolone cheese. Spread a spoonful of ranch dressing over the cheese, then top with the Parmesan breadcrumb mixture.
Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the crust is golden and crispy.
Serve: Remove from the oven and let rest for a few minutes before serving. Enjoy your homemade Copycat Longhorn Parmesan Crusted Chicken with your favorite sides.

Storage Options

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy crust.

Variations & Substitutions

Different Cheeses: Try using mozzarella or Swiss cheese for a different flavor profile.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for a bit of heat.
Gluten-Free Option: Use gluten-free panko breadcrumbs to make this dish gluten-free.
Herb-Infused: Add fresh or dried herbs like parsley, thyme, or rosemary to the breadcrumb mixture for an aromatic twist.

Copycat Longhorn Parmesan Crusted Chicken: A Flavorful Delight!

Frequently Asked Questions:

Q1: Can I use chicken thighs instead of breasts?
A1: Yes, chicken thighs can be used, but the cooking time may vary depending on their thickness.

Q2: What sides go well with Parmesan Crusted Chicken?
A2: This dish pairs well with mashed potatoes, steamed vegetables, or a fresh green salad.

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Q3: How do I prevent the chicken from drying out?
A3: Make sure not to overcook the chicken. Using a meat thermometer to check for doneness (165°F) is helpful.

Q4: Can I make this dish ahead of time?
A4: You can prepare the chicken and the crust ahead of time, then assemble and bake just before serving.

Q5: What can I use instead of ranch dressing?
A5: You can substitute with Caesar dressing or even a garlic aioli for a different flavor.

Copycat Longhorn Parmesan Crusted Chicken: A Flavorful Delight!

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Make restaurant-quality Copycat Longhorn Parmesan Crusted Chicken at home with this easy recipe. Juicy chicken, rich cheese crust, and full flavor.

Ingredients

Chicken
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Parmesan Crust
1/2 cup shredded Parmesan cheese
1/2 cup shredded provolone cheese
1/4 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Ranch Spread
1/4 cup ranch dressing
1/4 cup shredded Parmesan cheese

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).
Season the Chicken: In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning mixture all over the chicken breasts.
Cook the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the skillet from heat.
Prepare the Ranch Spread: In a small bowl, mix together the ranch dressing and 1/4 cup of shredded Parmesan cheese. Spread this mixture evenly over each chicken breast.
Make the Parmesan Crust: In a separate bowl, combine the shredded Parmesan cheese, shredded provolone cheese, panko breadcrumbs, melted butter, mayonnaise, and Dijon mustard. Stir until the mixture is well combined.
Add the Parmesan Crust: Evenly distribute the Parmesan crust mixture over the top of each chicken breast.
Bake: Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese topping is melted and bubbly and the breadcrumbs are golden brown.
Serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.

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