Name: Copycat Longhorn Steakhouse Parmesan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large boneless, skinless chicken breasts (sliced in half horizontally or pounded thin); 2 tbsp olive oil; Salt & pepper to taste; 1 tsp garlic powder; 1 tsp onion powder; 1/3 cup ranch dressing; 1/2 cup shredded provolone or mozzarella cheese; 1/2 cup shredded Parmesan cheese; 1/3 cup panko breadcrumbs; 1 tbsp melted butter (optional, for panko); 1 tbsp chopped fresh parsley (for garnish)

I’ve always been a huge fan of Longhorn Steakhouse, and one dish that completely won me over is their Parmesan Crusted Chicken. That golden, cheesy topping with its crisp edges and that juicy, tender chicken underneath — it’s comfort food that hits all the right notes. So naturally, I had to try recreating it at home. Let me tell you, once you’ve made this copycat version, you might not feel the need to go out for it again. It’s that good.

The best part is that it’s actually pretty simple to prepare, especially if you plan ahead. Whether it’s a cozy weeknight dinner or a crowd-pleasing weekend meal, this Parmesan Chicken brings a restaurant-quality experience straight to your table. And yes, it delivers that rich, savory flavor just like the original — maybe even better with a personal twist or two.

Why You’ll Love This Parmesan Chicken

This recipe is a game-changer for chicken dinners. It’s the kind of meal that makes everyone at the table pause after the first bite and say “Wow.” You’ll love it because:

It has layers of flavor — creamy, cheesy, savory, and just a bit tangy from the ranch.
It’s crispy on top but juicy and tender underneath.
It uses everyday ingredients but tastes like something you’d order out.
It’s versatile — serve it with veggies, mashed potatoes, pasta, or even on a sandwich bun.
And best of all, it comes together fast enough for a weeknight meal but feels fancy enough for company.

What Kind of Chicken Should I Use for Parmesan Crusted Chicken?

For this Copycat Longhorn Steakhouse Parmesan Chicken, boneless, skinless chicken breasts are the go-to. I prefer to use thinner cutlets or slice thicker breasts in half horizontally to make them cook evenly and stay tender. If the breasts are on the larger side, you can also pound them to about ½ inch thickness — this helps them cook faster and soak in all that delicious flavor without drying out.

If you’re looking for an even juicier result, consider brining the chicken briefly in a saltwater solution for extra moisture. It’s optional, but worth the effort if you’re aiming for maximum tenderness.

Options for Substitutions

You don’t have to stick to the exact formula — here are some easy swaps if you want or need to change things up:

Chicken Thighs: Boneless thighs work wonderfully if you prefer dark meat. They bring more flavor and stay incredibly moist.
Cheese Options: The classic mix includes Parmesan and provolone, but mozzarella, Swiss, or even sharp white cheddar can be subbed in for a different twist.
Ranch Dressing: Not a fan of ranch? Try Caesar dressing or a garlic aioli instead for a different but still creamy layer.
Breadcrumbs: Use panko for extra crunch, or gluten-free crumbs if needed. Crushed Ritz crackers also work great for a buttery topping.
Seasoning: Add Italian seasoning, smoked paprika, or even a touch of cayenne if you want a bit more kick.

This recipe is flexible enough to fit your pantry, so don’t be afraid to play around with it!

Ingredients for This Parmesan Crusted Chicken

Each ingredient in this recipe has a delicious role to play — nothing is here by accident. Here’s what you’ll need and why it matters:

Boneless, Skinless Chicken Breasts
These are the foundation of the dish — juicy, lean, and perfect for soaking up all the flavor from the crust and toppings.
Olive Oil
Used for pan-searing the chicken, it helps develop that golden, flavorful crust without drying the meat.
Salt & Pepper
Basic, yes, but essential. They season the chicken right from the start, enhancing every other flavor.
Garlic Powder & Onion Powder
These add a subtle, savory depth and round out the seasoning blend with warmth and aroma.
Ranch Dressing
This creamy layer binds the cheese and crumbs while adding a tangy, herby note that mimics the Longhorn version beautifully.
Shredded Parmesan Cheese
The star of the crust — nutty, salty, and rich. It gives that irresistible crisp when broiled.
Shredded Provolone or Mozzarella Cheese
These melt into a gooey layer that contrasts the crunch of the Parmesan perfectly.
Panko Breadcrumbs
For the golden, crispy topping — they absorb just enough moisture to stay crunchy and flavorful without getting soggy.
Chopped Fresh Parsley
A finishing touch that adds color and a hint of freshness, making the dish feel complete and balanced.

Each of these ingredients contributes something unique — skip one, and you’ll notice. But together? They create a plate of chicken that’s savory, cheesy, crispy, and satisfying.

Step 1: Prep the Chicken

Start by trimming any excess fat from the chicken breasts. If they’re thick, slice them in half horizontally to create thinner cutlets. Lightly pound with a meat mallet for even thickness (about ½ inch is ideal). Season both sides with salt, pepper, garlic powder, and onion powder.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 3–4 minutes per side, until golden brown. You’re not cooking them through just yet — just building flavor and color. Transfer them to a baking dish.

Step 3: Add the Creamy Layer

Spread a generous spoonful of ranch dressing over each piece of chicken. This step locks in moisture and becomes a creamy layer beneath the cheesy crust.

Step 4: Add Cheese and Breadcrumbs

Sprinkle shredded provolone (or mozzarella) over the ranch, then top with a good handful of Parmesan cheese. Finally, add a layer of panko breadcrumbs for that signature crunch.

Step 5: Bake Until Bubbly

Transfer the baking dish to a preheated oven at 400°F (200°C). Bake for 15–20 minutes, or until the chicken is fully cooked through (internal temp should hit 165°F/74°C) and the top is golden and bubbly.

Step 6: Broil for the Perfect Crust

Switch the oven to broil for the final 2–3 minutes to crisp up the topping. Keep a close eye to avoid burning — you want golden brown and irresistible, not scorched.

Step 7: Garnish and Serve

Sprinkle chopped fresh parsley over the top for a pop of color and freshness. Serve hot and enjoy every bite of that crispy, cheesy crust and tender chicken beneath it.

How Long to Cook the Parmesan Crusted Chicken

The total cooking time for this dish depends slightly on the thickness of your chicken breasts, but here’s the breakdown you can rely on:

Searing Time: 3–4 minutes per side in the skillet to develop color and flavor.
Baking Time: 15–20 minutes in the oven at 400°F (200°C), or until the chicken reaches an internal temperature of 165°F (74°C).
Broiling Time: 2–3 minutes at the end for that signature crispy, golden cheese topping.

Altogether, you’re looking at around 25–30 minutes total once everything is prepped. A meat thermometer is your best friend here — it takes the guesswork out of doneness.

Tips for Perfect Parmesan Crusted Chicken

Use Thin Chicken Cutlets
Thin pieces cook faster and more evenly, which keeps them juicy and ensures the crust crisps up without overcooking the meat.
Don’t Skip the Sear
That quick pan sear adds both flavor and texture. Plus, it helps lock in juices before the chicken heads into the oven.
Layer in This Order: Ranch → Cheese → Parmesan → Panko
This ensures the topping melts properly and crisps beautifully without sliding off the chicken.
Broil With Caution
Keep the oven light on and watch closely — broilers can go from golden to burnt in seconds.
Let It Rest
Give the chicken 5 minutes after baking to rest. This lets the juices redistribute so every bite stays moist.
Use Fresh Parmesan if Possible
Pre-shredded varieties can be dry. Freshly grated Parmesan gives better flavor and melts into the topping more smoothly.
Add a Touch of Butter to the Breadcrumbs
Tossing the panko with a bit of melted butter before sprinkling them on top gives extra golden crunch and richer flavor.

Watch Out for These Mistakes While Cooking

Even a simple recipe like this can go off track with a few missteps. Here are the common mistakes to avoid:

Skipping the Sear
Jumping straight to the oven without searing the chicken means you’ll miss out on that beautiful golden crust and rich, savory base layer.
Using Thick Chicken Without Flattening
Thick chicken breasts take longer to cook, which often leads to dry edges and undercooked centers. Flatten them for even cooking.
Overloading the Toppings
While it’s tempting to go heavy on the cheese and breadcrumbs, too much can slide off during baking or prevent the crust from crisping properly.
Broiling Too Long
A couple minutes under the broiler is all you need. Any longer, and your topping might burn before the cheese melts correctly.
Skipping the Rest Period
Cutting into the chicken too early lets the juices run out. Let it rest 5 minutes for maximum juiciness.
Using Low-Quality Cheese
Freshly shredded cheese melts better and has a richer flavor. Skip the bagged stuff if you can.

What to Serve With Parmesan Crusted Chicken?

This cheesy, savory chicken pairs well with a variety of sides — here are my favorite ideas:

Mashed Potatoes

Creamy mashed potatoes are the perfect contrast to the crispy topping. Try garlic mashed or add sour cream for tang.

Roasted Broccoli or Asparagus

A fresh green veggie brings balance to the richness. Roast them in the oven with a bit of olive oil and lemon zest.

Garlic Butter Noodles

Simple and satisfying — toss cooked pasta with butter, garlic, and parsley for an easy but flavorful base.

Caesar Salad

Cool, crisp, and full of bold flavor, Caesar salad complements the richness of the chicken beautifully.

Toasted Garlic Bread

That crusty bite of garlic bread is made for sopping up every last drop of melted cheese and chicken juices.

Balsamic Roasted Cherry Tomatoes

Sweet, tangy tomatoes add a burst of brightness to balance the dish.

Mac and Cheese

If you want to lean into indulgence, pair the chicken with a creamy mac and cheese for the ultimate comfort meal.

Storage Instructions

Leftovers? Lucky you. This Parmesan Crusted Chicken holds up beautifully for a few days — here’s how to keep it tasting great:

Refrigerator:
Store leftovers in an airtight container for up to 4 days. Let the chicken cool fully before sealing it to avoid moisture buildup and soggy crumbs.
Freezer:
You can freeze the cooked chicken, though note the crispy topping may soften. Wrap each piece individually in plastic wrap, then place in a freezer-safe bag or container. It’ll keep for up to 2 months.
Reheating:
The best way to reheat is in the oven or air fryer at 350°F (175°C) for 10–12 minutes. This revives the crispy topping much better than a microwave. If using the microwave, cover with a paper towel and heat in short bursts to avoid drying it out.

Estimated Nutrition

Here’s a general breakdown per serving (based on one piece of Parmesan Crusted Chicken, assuming 4 servings total):

Calories: ~420 kcal
Protein: 38g
Carbohydrates: 8g
Fat: 26g
Saturated Fat: 9g
Fiber: 0.5g
Sugar: 1g
Sodium: ~720mg
Cholesterol: 105mg

Keep in mind that exact nutrition will vary depending on specific brands of cheese, dressing, and how much oil or cheese you use.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs are a juicy and flavorful alternative. They may take a few extra minutes to cook but hold up well to the cheesy topping.

Do I have to use ranch dressing?

Nope. Ranch gives that classic tangy base, but Caesar dressing, garlic aioli, or even a dollop of sour cream mixed with herbs can be used instead.

Can I make this dish ahead of time?

Yes — you can prep everything up to the baking step, cover and refrigerate it for up to 24 hours. When ready to cook, let it sit at room temperature for 20 minutes before baking.

How do I make it extra crispy on top?

Toss your panko breadcrumbs in a bit of melted butter before sprinkling them on. Also, don’t skip the broil at the end — it’s the key to that restaurant-style crunch.

Is this recipe gluten-free?

Not as written, but it’s easy to adjust. Use gluten-free panko and make sure your ranch and dressings are gluten-free certified.

Can I cook this in the air fryer?

Yes! After searing, transfer to the air fryer at 375°F and cook for 10–12 minutes, then add toppings and cook another 3–4 minutes until golden and bubbly.

What’s the best cheese substitute for provolone?

Mozzarella is a mild and melty alternative, while Swiss adds a bit of nutty flavor. Even Monterey Jack can work in a pinch.

How do I know when the chicken is fully cooked?

The most reliable way is to use a meat thermometer. Your chicken is done when it hits 165°F (74°C) at the thickest point.

Conclusion

Bringing the flavors of Longhorn Steakhouse into your own kitchen has never been easier. This Copycat Parmesan Crusted Chicken is everything you love about the original — tender, juicy chicken layered with creamy dressing, melty cheese, and that golden Parmesan crust that makes every bite feel indulgent. It’s a crowd-pleaser, a comfort food classic, and weeknight-friendly all at once.

Once you master this dish, you’ll want it on repeat. Whether served with buttery mashed potatoes, crisp roasted veggies, or a hearty Caesar salad, it brings restaurant-quality flavor straight to your home — no reservations required.