Longhorn Steakhouse Parmesan Crusted Chicken

Introduction

Ever had that perfect bite of chicken at Longhorn Steakhouse—the one with the crispy, cheesy crust, juicy meat, and that almost-too-good-to-be-true buttery finish? Yeah, that one. Good news: you don’t have to book a table to enjoy it anymore.

Today, I’m going to show you exactly how to recreate the Longhorn Steakhouse Parmesan Crusted Chicken at home. Trust me, once you nail it, you’ll wonder why you ever waited for a reservation.

Serving suggestions? Stack this beauty up with creamy garlic mashed potatoes, roasted broccoli, and maybe a slab of garlic bread if you’re feeling ambitious. (Highly recommend the bread.)

Related recipes you’ll love:

• Garlic Butter Steak Bites
• Creamy Mashed Potatoes
• Chicken Breast
• Easy Roasted Broccoli

Ingredients

For the Chicken and Marinade:

• 4 boneless, skinless chicken breasts or cutlets
• 1/4 cup ranch dressing
• 1/4 cup Italian dressing
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
  

For the Parmesan Topping:

• 1/2 cup shredded Parmesan cheese
• 2 tablespoons ranch dressing

For the Breadcrumb Mixture:

• 1/2 cup Italian-style Panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted melted butter

For Cooking:

• 2 tablespoons avocado oil (or canola oil)
• 2 tablespoons unsalted butter
• 4 slices provolone cheese
• 4 slices mozzarella cheese

Instructions (Summary)

1. Cut and Marinate

• Slice each chicken breast horizontally into two thinner fillets. (You want fillets about ½ inch thick—thinner pieces cook faster and more evenly. No one wants a dry edge and raw middle.)
• Pound lightly if needed to even out thickness. Use a meat mallet or the bottom of a heavy skillet. (Even thickness = even browning = juicy chicken.)
• Whisk together the marinade: ranch dressing, Italian dressing, garlic powder, onion powder, dried basil, and black pepper. You’re building layers of flavor before you even hit the pan.
  
• Marinate the chicken for at least 30 minutes in the fridge. (Overnight is best—the acid in the dressing tenderizes the meat while the fat keeps it moist.)
  

2. Prep the Toppings

• Mix shredded Parmesan with a few tablespoons of ranch dressing until it forms a thick, sticky paste. (This Parmesan spread will melt beautifully and create that signature cheesy crust.)
• Combine Italian-style Panko breadcrumbs, grated Parmesan, and melted butter in a bowl. Stir until the crumbs are evenly coated and slightly clumpy. (You want the texture to feel like damp sand—that buttery coating is key for getting that golden, crunchy finish.)
  

3. Cook the Chicken

• Heat a large skillet over medium-high heat. Add avocado oil and butter—this combo gives you a higher smoke point with rich flavor.
• Sear the chicken fillets without moving them for 4–5 minutes per side. Look for a deep golden crust before flipping. (If you peek too early, you’ll tear the surface and lose those beautiful browned bits.)
• Don’t overcrowd the pan! Work in batches if needed. (Too much chicken = trapped steam = pale, rubbery chicken instead of that golden sear you want.)
  

4. Broil with Cheesy Toppings

• Transfer the seared chicken fillets to a foil-lined baking sheet. (Easier cleanup, trust me.)
• Top each piece with a slice of provolone and a slice of mozzarella. (Layer them slightly off-center so you get a gooey cheese pull when you cut into it.)
• Spread a generous dollop of the Parmesan ranch mixture over the cheeses. Cover the whole surface to lock in the juices.
• Broil under high heat for 2–3 minutes. Watch for the cheese to bubble and just start to brown around the edges.

5. Finish with Breadcrumbs

• Sprinkle a thick layer of the buttery breadcrumb mixture over each cheesy chicken fillet.
• Return to broil for another 1–2 minutes, just until the breadcrumbs are golden brown and crispy. (Stay close—the difference between golden perfection and burnt disappointment is about 20 seconds.)

Full Recipe Card

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4

Ingredients

Chicken and Marinade

• 4 boneless, skinless chicken breasts (or cutlets)
• 1/4 cup ranch dressing (creamy, tangy base for flavor and moisture)
• 1/4 cup Italian dressing (adds acidity and herb flavor)
• 1 teaspoon garlic powder (for savory depth)
• 1 teaspoon onion powder (sweetens and rounds out the seasoning)
• 1/2 teaspoon dried basil (herbal lift)
• 1/2 teaspoon black pepper (for a mild kick)
  

Parmesan Topping

• 1/2 cup shredded Parmesan cheese (use fresh if you can—it melts better)
• 2 tablespoons ranch dressing (for blending the Parmesan into a spreadable topping)

Breadcrumb Mixture

• 1/2 cup Italian-style Panko breadcrumbs (light, crispy texture that holds up to broiling)
• 1/4 cup grated Parmesan cheese (the dry, sandy kind to mix easily with breadcrumbs)
• 2 tablespoons unsalted melted butter (helps the crumbs brown and crisp beautifully)
  

For Cooking

• 2 tablespoons avocado oil (high smoke point, clean flavor)
• 2 tablespoons unsalted butter (for rich flavor when searing)
• 4 slices provolone cheese (melts creamy and smooth)
• 4 slices mozzarella cheese (for that gooey cheese pull)
  

Instructions

1. Prepare the Chicken

• Slice each chicken breast horizontally into two thinner fillets, about ½ inch thick. If needed, lightly pound to an even thickness using a mallet or heavy pan. (Even thickness = even cooking.)
• Whisk together ranch dressing, Italian dressing, garlic powder, onion powder, dried basil, and black pepper in a bowl.
• Marinate the chicken fillets in the dressing mixture for at least 30 minutes in the refrigerator. (Overnight gives even more flavor and tenderness.)
  

2. Make the Toppings

• Parmesan Topping: Stir together shredded Parmesan and ranch dressing until thick and spreadable.
• Breadcrumb Mixture: In another bowl, toss Italian-style Panko breadcrumbs with grated Parmesan and melted butter. Stir until the mixture feels like wet sand.

3. Cook the Chicken

• Heat a large skillet over medium-high heat. Add avocado oil and butter.
  
• Sear the chicken fillets for about 4–5 minutes per side until deeply golden and cooked through. (The key here is not to move them too much—let that crust form!)
  

4. Build the Layers

• Transfer the seared chicken to a foil-lined baking sheet.
• Top each piece with one slice of provolone and one slice of mozzarella.
• Spread a generous layer of the Parmesan ranch topping over the cheeses.
  

5. Broil and Crisp

• Broil the topped chicken under high heat for about 2–3 minutes until the cheese is bubbly and lightly golden.
• Sprinkle the buttery breadcrumb mixture evenly over each fillet.
• Broil again for another 1–2 minutes, watching closely, until the breadcrumbs are crisp and golden brown.
  

Storage & Reheating

• Storing Leftovers: Allow chicken to cool completely, then store in an airtight container in the fridge for up to 3 days. (Cover well to keep it from drying out.)
• Reheating: For best results, reheat in a 350°F oven for about 10 minutes or until warmed through. (This keeps the topping crispy instead of soggy, unlike microwaving.)
• Freezing Tips: While freezing the finished dish isn’t ideal (the cheese and crumbs get funky), you can freeze the cooked chicken fillets before topping. When ready to serve, defrost, add cheese and toppings fresh, then broil as directed.

Notes Section

• Storing Leftovers: Cool completely before refrigerating. Cover tightly.
• Freezing Tips: Freeze cooked chicken only before topping with cheese and crumbs for best texture. Add toppings fresh after reheating.
• Reheating Tips: Skip the microwave if you want crispy chicken—use the oven instead!

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FAQ Section

How do you make Longhorn Steakhouse Parmesan Crusted Chicken at home?

You marinate chicken breasts in ranch and Italian dressing with spices, sear them, then top with provolone, mozzarella, Parmesan ranch sauce, and buttery breadcrumbs before broiling.

What kind of cheese is used in Longhorn’s Parmesan Crusted Chicken?

A combination of provolone, mozzarella, shredded Parmesan, and grated Parmesan goes into creating that signature cheesy crust.

Can you prep Longhorn Parmesan Crusted Chicken ahead of time?

Absolutely—marinate the chicken a day before and prepare the breadcrumb and Parmesan mixtures. When ready, just sear and broil.

Is Longhorn Parmesan Crusted Chicken gluten-free?

Not traditionally, since the breadcrumb topping contains wheat. But you can swap in gluten-free Panko if needed.

Conclusion

There you go—you’ve got the full playbook to recreate Longhorn Steakhouse Parmesan Crusted Chicken at home, and trust me, you’ll absolutely nail it.

Take your time with the marinating and don’t rush the broiling stage—you want that gorgeous, bubbly, golden crust.

Give it a try tonight and bring a little steakhouse magic into your own kitchen. If you loved this recipe (and I know you will), be sure to check out some of my other easy, crave-worthy dinners linked above!

This is the chicken I want to eat—and now, so can you.