If you’ve ever craved restaurant-style chicken that’s irresistibly crispy on the outside and wonderfully juicy on the inside, Longhorn Parmesan Crusted Chicken is the dish you absolutely need on your table! Bursting with rich, savory flavors from a tangy marinade, melty cheese, and a crackling parmesan crust, this copycat favorite brings a little bit of steakhouse magic right into your own kitchen—without fuss or difficult techniques. Trust me, once you try this at home, it’s going to become a top request in your household!

Longhorn Parmesan Crusted Chicken Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a handful of supermarket staples come together to create Longhorn Parmesan Crusted Chicken’s signature flavor and texture. Every ingredient plays a unique role in building layers of taste—think zesty, creamy, buttery, and crisp all at once.

Italian dressing: Delivers tang and herbiness to tenderize and boost the marinade’s flavor foundation.
Ranch dressing: Adds creamy richness, balancing the Italian vinaigrette and anchoring the cheese sauce.
Thin sliced chicken breasts: Ensures each piece cooks quickly and stays juicy—no dryness here!
Vegetable oil: Helps brown the chicken beautifully in a hot skillet for that steakhouse sizzle.
Provolone cheese (shredded or diced): Melts into a luscious, gooey blanket on each chicken breast.
Freshly grated parmesan cheese: Provides nutty, salty depth and that classic crust you’re chasing.
Panko bread crumbs: Guarantees a golden, crunchy topping that’s light and satisfying.
Garlic powder: Infuses the topping with a gentle garlicky note—never overpowering, always warming.
Salted butter, melted: Binds the crunchy topping and gives it buttery richness.

How to Make Longhorn Parmesan Crusted Chicken

Step 1: Whip Up the Marinade

In a large bowl, combine your Italian and ranch dressings. Whisk them together until smooth—this duo creates a bold, tangy marinade that infuses the chicken with flavor from the very first step. This isn’t just a background note; it’s what gives Longhorn Parmesan Crusted Chicken its trademark juiciness and zest.

Step 2: Marinate the Chicken

Add your thin sliced chicken breasts to the bowl, making sure each piece is well coated. For best results, cover and refrigerate the chicken for at least 30 minutes, but if you have time, let it sit overnight. This rest time lets all those flavors sink right into the meat.

Step 3: Prepare the Cheese Sauce

While your chicken soaks up the marinade, mix together the provolone cheese, some of the parmesan, and a bit more ranch dressing. Stir until combined, then warm the mixture in the microwave in short bursts until everything is irresistibly melty. Set aside—this is the gooey secret weapon that crowns every piece of Longhorn Parmesan Crusted Chicken.

Step 4: Create the Crunchy Parmesan Topping

Combine panko bread crumbs, more parmesan cheese, garlic powder, and melted butter in a bowl. Stir until the bread crumbs are well coated and crumbly. This buttery, garlicky blend bakes up golden and crunchy—the finishing touch that makes every bite crave-worthy.

Step 5: Preheat Oven and Skillet

Move your oven rack to the center and preheat the broiler on low. Meanwhile, heat a large, oven-safe skillet over medium heat and add the vegetable oil. You want that pan to be hot so your chicken develops a gorgeous sear.

Step 6: Sear the Chicken

Remove the marinated chicken and let any excess marinade drip off. Place each breast in the skillet—avoid overcrowding so you don’t lose that searing heat. Cook each side just until lightly browned. This seals in flavor and gets Longhorn Parmesan Crusted Chicken started on its path to crispy perfection.

Step 7: Broil for Easy Crispiness

Transfer the skillet to the oven and broil the chicken for about 5 minutes per side, watching closely. Don’t leave the broiler unattended! This is where you develop the perfect steakhouse-style char while keeping the chicken moist.

Step 8: Add Cheese Sauce and Topping

Carefully remove the skillet and spoon the melted cheese sauce evenly over each chicken breast. Sprinkle that panko-parmesan topping over the sauce, pressing it down gently so it stays put.

Step 9: Final Broil and Serve

Return the skillet to the oven and broil for another 5–10 minutes until the topping is golden, bubbly, and the chicken’s internal temp hits 165°F. Serve your Longhorn Parmesan Crusted Chicken immediately for maximum cheesy-crunchy satisfaction!

How to Serve Longhorn Parmesan Crusted Chicken

Garnishes

For that restaurant-quality finish, sprinkle a little extra parmesan cheese and fresh parsley right before serving. A lemon wedge on the side also adds a bright pop of color and flavor that pairs perfectly with the cheesy crust.

Side Dishes

This dish is rich, so I love rounding it out with simple sides like steamed broccoli, garlicky green beans, or buttery mashed potatoes. For something lighter, a crisp Caesar salad brings a wonderful counterpoint. No matter what you choose, Longhorn Parmesan Crusted Chicken will always be the star.

Creative Ways to Present

Try slicing the chicken before plating for a stylish, shareable option on big platters—perfect for family-style dinners. Or serve atop creamy pasta for a hearty twist. You can even tuck leftovers into sandwiches the next day for a lunch you’ll look forward to!

Make Ahead and Storage

Storing Leftovers

Let any leftover Longhorn Parmesan Crusted Chicken cool completely, then store it in an airtight container in the fridge. It’ll keep well up to three days, maintaining its cheesy, savory flavor even after reheating.

Freezing

If you want to freeze extras, let the chicken cool fully, then wrap each piece individually in foil or wax paper before sealing in a zip-top freezer bag. It’s best used within two months for optimal texture. Allow it to thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Longhorn Parmesan Crusted Chicken in a 350°F oven until hot and bubbly—cover loosely with foil if you want to keep the topping from over-browning. The microwave works too, though the crust won’t be quite as crisp.

FAQs

What’s the best way to make ahead for a busy weeknight?

You can marinate the chicken and prep the cheese sauce and topping a day in advance, keeping each part stored separately. That way, all you need to do at dinnertime is sear, top, and broil the chicken—dinner in less than half an hour!

Can I use different cheeses for the topping?

Absolutely! While provolone and parmesan are classic for Longhorn Parmesan Crusted Chicken, feel free to experiment with mozzarella for an extra-gooey topping or a dash of asiago for extra sharpness.

Is this recipe gluten free?

The original recipe calls for panko bread crumbs, which contain gluten. To make it gluten free, swap in your favorite gluten free panko-style crumbs from the store. Every other ingredient is naturally gluten free, so you’re good to go!

Can I grill the chicken instead of broiling?

Grilling is a wonderful alternative, although you’ll still want to finish under the broiler or in a hot oven so the cheese and topping melt and brown just right. Grilled chicken also tastes fantastic with the parmesan crust!

What if I don’t have an oven-safe skillet?

No problem! Sear the chicken in any skillet you have, then transfer the pieces to a baking sheet when it’s time to broil with the cheese and topping. You’ll get the same delicious result with a little pan shuffle.

Final Thoughts

Few dishes feel as comforting and impressive as Longhorn Parmesan Crusted Chicken, and best of all, you can bring this steakhouse crowd-pleaser home with ease. Whether you’re cooking for family, friends, or just yourself, it’s sure to spark smiles and second helpings. Treat yourself and give it a try—you’ll be hooked!