Longhorn Parmesan Crusted Chicken Recipe

If you love the crunchy, cheesy, garlicky parmesan crusted chicken Longhorn Steakhouse has on their menu, you have to try this copycat recipe. This Longhorn parmesan crusted chicken recipe tastes just like the steakhouse classic and takes just 30 minutes to make!

THE BEST LONGHORN PARMESAN CRUSTED CHICKEN

Although Longhorn Steakhouse is most popular for their steaks, their parmesan crusted chicken is absolutely worth ordering. It’s juicy, crunchy, and garlicky with the most addictive velvety cheese and ranch sauce. 

Honestly, it might be the most delicious dish that Longhorn Steakhouse has. And that's saying a lot.

Anyway, if you’re craving all that deliciousness, but would rather enjoy it in the comfort of your own home, then you have to try this recipe.

It has everything you love about the restaurant version, and it’s made with common pantry staples in just 30 minutes. Not to mention, it’s the perfect dinner for any time of the week, and is just so much tastier prepared at home.

Oh, and I highly recommend serving some sweet and buttery Longhorn Brussel sprouts alongside for the full restaurant experience. 

Honestly, you'll be surprised how easy it is to put together such a fantastic restaurant-quality dinner! Kind of like this Cheesecake Factory truffle honey chicken.

INGREDIENTS

As I already mentioned, 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 skinless/boneless chicken breast, in filets
• 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 breadcrumbs:

• 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!

Also, you can store any extra chicken breasts you have in the freezer to make this effortless air fryer frozen chicken breast. It's the ultimate last-minute dinner recipe.

HOW TO MAKE LONGHORN PARMESAN CRUSTED CHICKEN

So, although the parmesan crusted chicken Longhorn serves looks like your usual baked chicken, it’s actually seared on the pan first. This ensures the chicken and parmesan crust finish cooking at the same time and gives the chicken an elevated flavor.

But don’t worry, this recipe doesn’t take a lot of time to make at all. These chicken breasts cook lightning fast so your Longhorn parmesan crusted chicken can be plated and on the table in just 30 minutes.

With that said, let’s jump into this recipe!

STEP 1: PRECOOK THE CHICKEN

First, season the chicken breasts on both sides with salt, pepper, and oregano.

Then, heat some oil in a cast-iron pan over medium - or medium-high - and cook the chicken on both sides until you get a nice golden brown sear all over. This should take about 4-5 minutes per side.

By the way, try not to move the chicken around too much at this point to avoid disturbing the searing process.

Now, once your chicken is seared, transfer it to a plate and set it aside for later.

STEP 2: MAKE THE PARMESAN CRUST

Now, preheat the oven to a low broil or 450°F (230°C). If your oven takes a while to warm up, you might want to do this 5-10 minutes earlier.

Next, take out a small bowl, and mix the chopped parmesan, chopped provolone, and buttermilk ranch dressing together. Then, in another bowl, combine the melted butter, Italian breadcrumbs, and garlic powder.

STEP 3: BAKE THE COATED CHICKEN

Next, take out a baking sheet lined with parchment paper and place the seared chicken breast fillets. Top each one with the cheese-ranch mixture followed by the seasoned breadcrumbs.

Now, broil the chicken for 5-10 minutes - or until the cheese is melty and the breadcrumbs are golden brown.

Serve the parmesan crusted chicken with your choice of sides - I recommend this garlic bread or these air fryer baked potatoes - and enjoy!

STORING LEFTOVER PARMESAN CRUSTED CHICKEN

This parmesan crusted chicken Longhorn recipe will make 2 servings of chicken. But if you want more for a family dinner, just double or triple the recipe!

Now, of course, this parmesan crusted chicken is best enjoyed fresh. The chicken is juicy, the cheese is warm and melty, and the breadcrumbs are perfectly toasted. But, with that said, you can still enjoy your leftovers if you store them the right way.

The best way to store parmesan crusted chicken is to separate the parmesan crusted topping from the chicken. Keep them in two separate airtight containers, then store in the refrigerator for 3-5 days.

How To Reheat Parmesan Crusted Chicken

To reheat the leftovers, first put the the chicken on a baking sheet. Then top it with the parmesan crusted topping and cover the chicken with tin foil.

Warm in the oven at 350°F (175°C) for about 10 minutes covered and about 3-5 minutes uncovered.

WRAPPING IT ALL UP

So, that’s how to make Longhorn's parmesan crusted chicken!

This recipe has become a major hit at our home to say the least.

It’s instantly found a place in our regular dinner rotation because it’s quick, tasty, and comes together with easy-to-find ingredients.

Just between you and me, I might even like this version more than the one from the restaurant.

But, don’t take my word for it, try this recipe for yourself and let me know in the comments what you think!

And while you’re at it, don’t forget to subscribe to our Youtube channel to check out more recipes!

MORE COPYCAT RECIPES

If you like recreating the recipes that restaurants serve, 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

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