Longhorn Parmesan Crusted Chicken Recipe (Easy Copycat Version with Crunchy Topping & Creamy Cheese)

Introduction

If you’ve ever sunk your teeth into the Longhorn Steakhouse Parmesan Crusted Chicken, you know exactly why this dish has a fan club. It’s creamy, crunchy, cheesy and seriously addictive. The chicken is juicy, the crust is golden and savory, and the cheese? Melted perfection.

Now, what if I told you that you could bring that same magic home? That’s exactly what we’re doing with this copycat Longhorn Parmesan Crusted Chicken recipe. This version stays true to the restaurant classic but adds a few little chef tricks to make it foolproof in your kitchen. 

I remember the first time I tried to recreate it—teeny kitchen, questionable skillet, and way too much cheese (yes, that’s possible). Since then, I’ve dialed in the technique, so you get a crispy crust and juicy center every single time.

This dish pairs beautifully with:

• Garlic mashed potatoes
• Steamed broccoli
• Cheesy garlic bread

Want more comfort food hits? Check these out too:

• Olive Garden Fettuccine Alfredo
• Taco Bell Quesarito Copycat
• Chili’s Chicken Crispers

Ingredients

Let’s break this down by purpose. Keep everything grouped—it makes prep easier and cooking smoother.

Ingredients (Grouped by Purpose)

Chicken & Marinade

This is where the flavor starts. The combo of ranch and Italian dressing tenderizes the meat while infusing it with herbs, acidity, and richness.

• 2 large boneless, skinless chicken breasts – Slice them in half horizontally to create four even fillets, or substitute with 4 chicken cutlets or thighs if you prefer dark meat or faster cooking.
• ¼ cup ranch dressing – Adds creaminess, garlic, and that familiar tangy-herb flavor that defines this dish.
• ¼ cup Italian dressing – Brings acid, oil, and herbs for balance and better browning.
• 1 tsp garlic powder – Deepens the savory base.
• 1 tsp onion powder – Adds a subtle sweetness that complements the garlic.
• 1 tsp dried basil – Echoes the Italian flavor profile of the original Longhorn parmesan chicken recipe.
• 1 tsp black pepper – Gives a mild heat and boosts all the other spices.

Tip: Let the chicken marinate for at least 30 minutes, but overnight makes it ultra flavorful and tender.

Parmesan Topping

This is the gooey layer right beneath the crust—rich, creamy, and full of umami.

• 2.5 oz shredded Parmesan cheese – Use freshly shredded if you can; it melts better and packs more flavor.
• ½ cup ranch dressing – Binds with the cheese to create a tangy, melty topping that anchors the crust.

Chef’s Note: This combo melts into a creamy base layer that locks in moisture under the broiler.

Breadcrumb Mixture

This is the signature crust—crunchy, golden, and loaded with nutty Parmesan flavor.

• 1 cup Italian-style Panko breadcrumbs – Choose Panko for crispiness, and go with Italian-seasoned to match the Longhorn crust flavor.
• 1 cup grated Parmesan cheese – This adds salty, nutty richness and helps the crust brown beautifully.
• 4 tbsp unsalted melted butter – Coats every crumb so it crisps evenly and clings to the melted cheese layer.

Why unsalted? So you control the seasoning. Parmesan already brings salt to the party.

For Cooking

These ingredients help sear the chicken and build the cheesy final layers.

• 1 tsp avocado oil – High smoke point = better sear without burning.
• 1 tbsp unsalted butter – Adds flavor to the pan and enhances browning.
• 4 slices Provolone cheese – Creamy and melty, it forms the base cheese layer.
• 2 slices Mozzarella cheese – Adds stretch and that signature melted cheese pull.

Instructions

1. Prepare the Chicken

First things first—let’s get that chicken cut right.

• Slice 2 large chicken breasts horizontally to create 4 thin fillets. You’re aiming for even thickness so they cook evenly.
• Prefer dark meat? Use boneless, skinless chicken thighs or pre-cut chicken cutlets.
• Place the chicken in a zip-top bag or a shallow bowl for marinating.

Chef’s Tip: Cutting the chicken thin helps it cook quickly and stay juicy. Thick pieces tend to burn outside before cooking through.

2. Marinate

This is where all the flavor gets soaked in.

• In a bowl, whisk together:
  • ¼ cup ranch dressing
  • ¼ cup Italian dressing
  • 1 tsp each: garlic powder, onion powder, dried basil, and black pepper
• Pour over the chicken, seal the bag or cover the bowl.
• Marinate for at least 30 minutes, but overnight is best for deep flavor.

Why it matters: The acidity in the dressing tenderizes the meat, while the fats and spices boost flavor all the way through.

Don’t Overdo It: More than 24 hours and the chicken can start to get mealy. You’re going for juicy, not mushy.

3. Mix the Toppings

Now we prep the melty layer and the crispy finish.

• In a bowl, mix:
  • 2.5 oz shredded Parmesan
  • ½ cup ranch dressing
    This will go right on top of the cheese—super creamy and full of umami.
• In a second bowl, combine:
  • 1 cup Italian-style Panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 4 tbsp melted unsalted butter
    Stir until evenly coated and clumpy.

This is your crust. It should feel slightly damp—dry crumbs won’t brown or stick properly.

4. Cook the Chicken

Let’s get that golden crust started.

• Heat 1 tsp avocado oil and 1 tbsp butter in a large skillet over medium-high heat. Wait until the oil looks shimmery—that’s your sign it’s hot enough.
• Remove chicken from marinade, let excess drip off (don’t wipe it dry—you want the flavor).
• Cook each piece about 4–5 minutes per side, until golden brown and nearly cooked through.

Don’t crowd the pan. Work in batches if needed. Overcrowding leads to steaming, and steaming = pale, limp chicken.

5. Build the Layers

This is where the magic starts to happen.

• Place the seared chicken on a foil-lined baking sheet.
• Top each piece with:
  • 1 slice of Provolone
    
  • ½ slice of Mozzarella
    
• Spoon a generous layer of the Parmesan-ranch mixture over the top of the cheese.

Layering order matters: The cheese helps the Parmesan-ranch topping melt and stick beautifully during broiling.

6. Broil – Round One

Time to get things melty and gooey.

• Slide the baking sheet under the broiler for about 5 minutes, or until:
  
  • Cheese is bubbling
  • Edges start to brown
  • Chicken is cooked through (internal temp 165°F)

Watch it closely. Broilers can go from golden to scorched in 30 seconds flat.

7. Finish with the Crust

Now we add that signature crunch.

• Pull the chicken out and top each piece with the buttery breadcrumb-Parmesan mixture.
• Return to broiler for another 4–5 minutes, until the crust is golden brown and set.

Final cues to look for:

• Edges should be toasted
• Cheese bubbling underneath
• Breadcrumbs crisp, not pale or soggy

Recipe Metadata

Prep Time	Cook Time	Total Time	Servings
10 mins	20 mins	30 mins	4

Notes

Storage Tips:

• Store leftovers in an airtight container for up to 3 days.
• Freeze (fully cooled) for up to 3 months.

Reheating:

• Use the oven or air fryer. Avoid microwaving—it’ll kill the crisp.

Make It a Meal:

• Serve with creamy mashed potatoes and roasted broccoli.
• Want to make it spicy? Add crushed red pepper to the marinade.

Why You’ll Love This Longhorn Parmesan Crusted Chicken

Benefit	What It Means for You
Restaurant-quality at home	Skip the takeout—save money and still get that Longhorn flavor.
Easy to make	No fancy tools or skills required—just solid home cooking.
Crowd-pleaser	Cheesy, crispy, and familiar—everyone loves it.
Make-ahead friendly	Marinate the night before, then cook when ready.
Customizable	Swap cheeses, add spice, or use thighs instead of breasts.
Freezer-friendly	Perfect for meal prep or batch cooking.
Great for leftovers	Reheats well in the oven or air fryer without losing the crunch.

• Bonus: It’s also a perfect base for a chicken sandwich or chopped salad the next day.

FAQs About Longhorn Parmesan Crusted Chicken Recipe

What kind of cheese does Longhorn use?

They use Provolone, Mozzarella, and Parmesan—layered for melt, stretch, and that savory crunch.

Can I make this ahead?

Yes! Marinate the chicken and prep the toppings in advance. Cook and broil just before serving.

Is this the exact Longhorn Steakhouse Parmesan Crusted Chicken recipe?

This is a copycat Longhorn Parmesan Crusted Chicken very close in taste and texture, but adjusted for easy home cooking.

Can I use thighs instead of breasts?

Absolutely. Just aim for even thickness so they cook evenly.

Conclusion

There you have it—the ultimate Longhorn Steakhouse Parmesan Crusted Chicken recipe, recreated step by step for your own kitchen. It’s everything you love about the original: crispy golden crust, creamy cheese layers, and that savory punch from the ranch-Parmesan blend. The textures hit all the right notes—melty, crunchy, juicy—and the flavor is downright addictive.

Settings

Master this at home, and honestly? You might stop ordering it at the restaurant altogether.

If you tried this Longhorn Parmesan Crusted Chicken, drop a comment below—let me know how it turned out, what sides you served it with, or if you added your own twist. I’d love to hear how you made it your own!