Copycat Longhorn Parmesan Crusted Chicken Recipe

I absolutely love this Copycat Longhorn Parmesan Crusted Chicken Recipe because it nails that perfect balance of crispy, cheesy, and tender chicken that reminds me of those delicious dishes we always crave from steakhouse menus. When I first tried making this at home, I was amazed at how easy it was to get that golden crust and rich flavor without having to make a special trip to a restaurant.

You’ll find that this recipe works great for weeknight dinners or when you want to impress friends without spending hours in the kitchen. The marinade keeps the chicken juicy, while the Parmesan crust elevates it with a fantastic crunchy layer that’s just irresistible.

Ingredients You’ll Need

The ingredients for this Copycat Longhorn Parmesan Crusted Chicken Recipe come together beautifully to create layers of flavor, from the savory marinade to the crisp topping. Plus, most are pantry staples you might already have on hand!

• Skinless boneless chicken breasts: Flattened to an even thickness for quick, uniform cooking.
• Salt and pepper: Just a light sprinkle enhances the natural chicken flavor before marinating.
• Vegetable oil: Great for searing the chicken and getting that golden crust.
• Olive oil: Adds richness to the marinade and helps tenderize the chicken.
• Ranch dressing: The shortcut marinade ingredient that adds creaminess and tang.
• Worcestershire sauce: Gives the marinade an umami depth that elevates the dish.
• Distilled white vinegar and lemon juice: Brighten the flavors and tenderize the meat.
• Minced garlic: Fresh garlic boosts the savory notes in the marinade and crust.
• Parmesan and Provolone cheese (chopped): The duo in the crust for cheesy goodness and meltiness.
• Buttermilk Ranch salad dressing: Helps bind the cheese and breadcrumb crust together.
• Melted butter: Adds richness and browns the breadcrumbs perfectly.
• Panko breadcrumbs: For that light, crispy texture on top.
• Garlic powder: Gives an extra-layered garlic flavor without overpowering the crust.

Variations

I love making this Copycat Longhorn Parmesan Crusted Chicken Recipe my own by tweaking the cheese or marinade, and I encourage you to do the same! It’s a great base that’s forgiving to adjustments based on what you have or like.

• Cheese swap: I’ve used mozzarella instead of Provolone for a milder flavor, and it still turns out fantastic.
• Marinade shortcut: Using bottled Italian salad dressing saves time but adding fresh garlic really amps up the flavor.
• Spicy twist: Add a pinch of cayenne or smoked paprika to the breadcrumb mix for a subtle heat that my family goes crazy for.
• Gluten-free option: Swap panko breadcrumbs for crushed gluten-free crackers or almond meal to keep it crispy and safe for GF diets.

How to Make Copycat Longhorn Parmesan Crusted Chicken Recipe

Step 1: Marinate and Prepare the Chicken

First, whisk together all the marinade ingredients—olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper—until smooth. Then, place the chicken breasts in a gallon freezer bag, remove the air, and use a meat tenderizer or rolling pin to pound them to about ½ inch thick. This helps them cook evenly and stay juicy. Sprinkle salt and pepper lightly on both sides before putting the chicken into a clean freezer bag with the marinade. Seal it tightly, removing the air, and refrigerate for at least 30 minutes, although overnight will give you even more flavor penetration.

Step 2: Sear the Chicken

Heat 2 to 3 tablespoons of vegetable oil in a skillet over medium-high heat—cast iron is my favorite here for that perfect sear. Add the chicken breasts and let them cook undisturbed for about 4-5 minutes per side. This hands-off approach ensures a beautiful golden crust without sticking. If the pan seems too hot and your chicken is browning too fast, reduce to medium heat. Once both sides are nicely browned and the chicken is cooked through (internal temp should reach 165°F), transfer it to a clean skillet or baking sheet. Tent with foil to keep warm while you prepare the Parmesan crust.

Step 3: Add the Parmesan Crust and Broil

Preheat your oven’s broiler to 450°F (high broil). Combine the chopped Parmesan, Provolone, and Ranch dressing in a small microwave-safe bowl. Microwave in 15-second intervals, stirring until the cheese starts to melt into a slightly chunky mixture—don’t worry if it’s not completely smooth. Spread this cheesy mixture evenly over the top of each chicken breast.

In another bowl, mix melted butter, garlic powder, and panko breadcrumbs. Sprinkle this buttery breadcrumb mixture generously on top of the cheese layer. Place the chicken under the broiler for 3-4 minutes, watching closely to catch the breadcrumbs just as they turn golden brown and toasted. That’s your signal it’s ready!

How to Serve Copycat Longhorn Parmesan Crusted Chicken Recipe

Garnishes

I usually garnish this chicken with freshly chopped parsley or a bit of finely sliced green onion for a pop of color and subtle onion freshness. A wedge of lemon on the side is perfect too, especially if you want a little citrus zing to brighten every bite.

Side Dishes

My go-to side dishes with this Copycat Longhorn Parmesan Crusted Chicken Recipe are creamy mashed potatoes (don’t skip the butter!) and steamed green beans or asparagus. The rich chicken crust pairs perfectly with comforting, simple sides that soak up any extra sauce.

Creative Ways to Present

For special occasions, I’ve served this chicken sliced on a bed of creamy risotto or alongside garlic roasted brussels sprouts for an upscale feel. You can also top it with a little freshly grated Parmesan just before serving to enhance the cheesy look and taste.

Make Ahead and Storage

Storing Leftovers

I like to store leftover Copycat Longhorn Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 3 days. This keeps the crust relatively crisp and the chicken juicy enough for reheating.

Freezing

If I’m freezing leftovers, I wrap each chicken piece tightly in foil and place them in a freezer-safe bag. They keep well for about 2 months, but I recommend thawing overnight in the fridge before reheating to keep the texture intact.

Reheating

To reheat the chicken and keep that crispy crust, I pop it in a preheated 375°F oven for about 10 minutes until warmed through. Avoid microwaving if you want to maintain the crust’s texture—it tends to get soggy that way.

FAQs

Final Thoughts

This Copycat Longhorn Parmesan Crusted Chicken Recipe has become one of my family’s favorites because it brings that restaurant-quality flavor right to our table without any complicated steps. I love how the crispy cheese crust perfectly contrasts with the juicy chicken inside, and I know you’ll enjoy it just as much. Give it a try—you might find it becoming a go-to for your next cozy dinner or special gathering!

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