Longhorn Parmesan Crusted Chicken Recipe

If you love the crunchy, cheesy, garlicky Parmesan-crusted chicken from the Longhorn Steakhouse menu, you’re going to want to make this version at home. After plenty of testing, I’ve nailed the balance of flavors and textures—juicy, well-seasoned chicken layered with a buttery Parmesan crust that bakes until crisp and golden. Best of all, this copycat Longhorn chicken recipe is ready in about 30 minutes, so you can enjoy steakhouse quality without leaving your kitchen.

Why I Love This Parmesan Crusted Chicken Recipe

While LongHorn Steakhouse is best known for its steaks, the Parmesan Crusted Chicken is one of the hidden gems on the menu. It’s tender and juicy inside, with a satisfying crunch on the outside and a topping that’s equal parts cheesy, garlicky, and creamy—thanks to that signature blend of Parmesan, ranch dressing, and buttery crumbs.

In fact, I’d argue it’s one of the best dishes they serve, and that’s saying something. The good news is, you don’t have to wait for a night out to get it. This at-home version gives you all the flavor and texture of the restaurant favorite, and you can pair it with your own sides for a complete meal. I love serving it with sweet and buttery Longhorn Brussel sprouts for the full steakhouse experience, or swapping in a fresh salad or baked potato if I’m keeping it lighter.

Once you make it, you’ll be surprised how easy it is to pull together something that feels—and tastes—so upscale. It’s just like recreating my Cheesecake Factory truffle honey chicken at home: same comfort, same restaurant quality, but on your schedule.

Ingredients

The ingredients for this Longhorn parmesan crusted chicken recipe are mostly pantry staples. And anything you don't already have on hand should be easy to find in your local supermarket.

Here's what you'll need to make the chicken:

•  1 boneless skinless chicken breasts
• Salt/Pepper, to taste
• 3 tbsp. vegetable oil
• 1 tbsp. Oregano

For the parmesan crust:

•  ½ cup Parmesan cheese, chopped into bits
• ½ cup Provolone cheese, chopped into bits
• 6 Tablespoons Buttermilk Ranch salad dressing, regular Ranch is fine as well

And for the buttery panko crumbs:

• 4 Tablespoons melted butter
• ¾ cup panko breadcrumbs
• 2 teaspoons garlic, minced

Don't worry about overstocking parmesan or Italian breadcrumbs, you can use both to make this lasagna fritta next!

And if you love panko bread crumbs, you can use them to make these panko breaded chicken next! It's another one of my favorite chicken recipes.

How To Make Longhorn Parmesan Crusted Chicken

Step 1: Prep

 Preheat the oven to 450°F and line a baking sheet with parchment paper.

Step 2: Cook the chicken

Place the chicken breasts in a bowl and season them with salt, pepper, and oregano. Heat the oil in a cast iron skillet and sear the chicken breasts for about 5 minutes on each side until golden brown.

Step 3: Make the crust

 Mix the parmesan cheese, provolone cheese, and buttermilk ranch dressing in a large mixing bowl. Mix bread crumbs, melted butter, and garlic powder in a separate bowl.

Step 4: Bake the chicken and serve

Transfer the cooked chicken breasts to the prepared baking sheet. Top the chicken with the parmesan crust, and then top that with the breadcrumbs. Broil the chicken for 5-10 minutes or until the parmesan crumb topping is golden brown. Serve the parmesan crusted chicken with your choice of sides, like this garlic bread or these air fryer baked potatoes. Enjoy!

Pro Tips

• Pound to an even thickness (½–¾ inch). Even pieces cook evenly, sear better, and stay juicier. Put the chicken between parchment paper and lightly pound the thick end.
• Pat dry + pre-salt. Blot with paper towels, then season both sides with salt/pepper 15–30 minutes before cooking. Dry surface = better browning; pre-salting seasons throughout.
• Hot pan, then hands off. Heat a slick of oil in a heavy skillet (cast iron if possible) over medium-high until it shimmers. Add chicken and don’t move it—let a golden crust form before the single flip. If smoking, lower to medium.
• Target temp matters. Pull chicken at 160–162°F; carryover heat brings it to 165°F. Overcooking dries out the breast and the topping can taste greasy.
• Marinate for deeper flavor (optional but great). Italian dressing makes an easy marinade; 4–24 hours is ideal. Pat very dry before searing so it browns instead of steaming.
• Pre-toast the crumbs. Stir panko in a little melted butter in a skillet until just golden. Pre-toasting guarantees a crunchy cap instead of pale, soggy crumbs.
• Use freshly grated cheese. Grate Parmesan from a block; it melts and browns better than pre-shredded. Want extra melt? Add a slice of provolone, Swiss, Muenster, or mozzarella under the crumb layer.
• Finish under the broiler—briefly. After the chicken hits 160°F, top it and move to the top rack. Broil 30–90 seconds, watching constantly, until the cheese bubbles and the crumbs toast.
• Air-fryer option. Cook chicken at 375°F for 10–14 min to ~160°F, add toppings, then air-fry 1–2 min more to brown the crust.

How To Store Longhorn Parmesan Crusted Chicken

In the fridge: Store the leftover chicken in an airtight container in the fridge for up to 4 days.

In the freezer: Transfer the leftovers to a freezer-safe bag or container and freeze for up to 4 months.

Reheating: Put the chicken on a baking sheet or in a baking dish and heat in the oven at 350°F (175°C) for about 10 minutes or until warm. Add more reheating time for the frozen chicken or let it thaw in the fridge overnight first. 

FAQS About This Longhorn Parmesan Crusted Chicken Recipe

What Is Parmesan Crusted Chicken Made Of?

Parmesan crusted chicken is made of chicken breasts with a creamy parmesan cheese crust and panko breadcrumbs on top. 

How Many Calories In Longhorn Garlic Parmesan Crusted Chicken?

According to Longhorn's website, the nutritional guide says there are 650 calories in the dish. This copycat recipe has 648 calories.

What To Serve With Parmesan Crusted Chicken?

If you're looking for what goes with Longhorn parmesan crusted chicken, you have a ton of options. With that said, some of my favorites are these Texas Roadhouse rolls, sweet potato biscuits, twice baked potato casserole, or cheesy mashed potatoes.

More Copycat Recipes

If you like recreating the recipes that restaurants serve - like this delicious chicken recipe - we have a ton of copycat recipes on the blog. Give one of these a try next:

• Longhorn bourbon marinated salmon
• Olive Garden stuffed shells
• Olive Garden crispy chicken fritta
• Cheesecake Factory miso salmon
• Cheesecake Factory pasta carbonara
• Applebee's Bourbon Street chicken & shrimp