Why You’ll Love Longhorn Steakhouse Parmesan Crusted Chicken Recipe
If you love the flavors of Longhorn Steakhouse’s Parmesan Crusted Chicken, this recipe is your ticket to enjoying that restaurant-style dish right in your own kitchen. The combination of juicy chicken, a crispy parmesan crust, and rich, creamy ranch dressing brings together all the flavors you crave in one easy, baked dish. The best part? You don’t need to leave the house or spend a fortune. Plus, it’s quick and simple—ready in just 40 minutes!
Ingredients
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4 boneless skinless chicken breasts
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1 cup ranch dressing (homemade or store-bought)
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1/2 cup shredded Parmesan cheese
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1/2 cup shredded provolone cheese
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1/2 cup panko breadcrumbs
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2 tablespoons melted butter
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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Salt and pepper, to taste
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Olive oil (for cooking)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 400°F (200°C).
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Season the chicken breasts with salt, pepper, garlic powder, and paprika.
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Heat a small amount of olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Transfer the seared chicken to a baking dish.
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Evenly spread ranch dressing over each chicken breast.
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In a small bowl, combine Parmesan, provolone, panko breadcrumbs, and melted butter. Stir until well-mixed.
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Spoon the cheese mixture evenly over the ranch-covered chicken breasts.
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Bake for 20–25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The topping should be golden brown.
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Let the chicken rest for 5 minutes before serving.
Servings and Timing
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Prep time: 15 minutes
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Cook time: 25 minutes
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Total time: 40 minutes
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Servings: 4
Variations
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Cheese alternatives: If you don’t have provolone cheese, feel free to substitute mozzarella or Monterey Jack for a slightly different flavor profile.
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Spicy twist: Add red pepper flakes to the breadcrumb mixture if you enjoy a bit of heat.
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Low-carb: Use almond flour instead of panko breadcrumbs for a low-carb version of this recipe.
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Ranch dressing alternatives: For a tangier twist, try using blue cheese dressing in place of ranch.
Storage/Reheating
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
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Reheating: This dish can be reheated in the oven or air fryer to retain its crispy texture. Reheat at 350°F (175°C) for about 10 minutes, or until heated through.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, you can substitute boneless skinless chicken thighs for breasts. Just be sure to adjust the cooking time, as thighs may take a few extra minutes.
2. Can I use homemade ranch dressing?
Absolutely! Homemade ranch dressing can elevate this recipe, adding a fresh and flavorful twist to the dish.
3. What if I don’t have provolone cheese?
No worries! Mozzarella or Monterey Jack cheese are great substitutes for provolone.
4. How can I make the topping crispier?
For a crispier topping, try broiling the chicken for the last 1–2 minutes of baking. Keep a close eye on it to avoid burning.
5. Can I make this recipe ahead of time?
Yes, you can prepare the chicken up to the point of baking and store it in the fridge for a few hours or overnight. When you’re ready to cook, just bake as directed.
6. Can I freeze the Parmesan Crusted Chicken?
Yes, you can freeze the chicken after it’s cooked. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will stay good in the freezer for up to 3 months. To reheat, bake it at 350°F (175°C) for 25–30 minutes.
7. Can I use different breadcrumbs?
Panko breadcrumbs provide a great crunch, but you can use regular breadcrumbs if that’s what you have on hand. Panko will give a lighter, crispier finish.
8. How do I know when the chicken is done?
Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). This ensures it’s fully cooked.
9. Can I make this dish on the grill?
Yes, you can grill the chicken instead of searing it in a skillet. Just grill the chicken breasts until golden brown on both sides, then follow the rest of the steps to top with ranch dressing and cheese before baking in the oven.
10. Can I double this recipe?
Absolutely! If you need to make more servings, simply double the ingredients and bake the chicken in batches or use a larger baking dish. Adjust cooking time if necessary.
Conclusion
Longhorn Steakhouse’s Parmesan Crusted Chicken is now something you can recreate at home with ease! This recipe is a winner for its incredible flavor, ease of preparation, and the ability to customize it to your taste. Whether you’re hosting a dinner party or making a quick weeknight meal, this dish will surely impress everyone at the table. Enjoy!
Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Recreate the Longhorn Steakhouse Parmesan Crusted Chicken at home with this easy and delicious copycat recipe! With juicy chicken breasts, a crispy parmesan crust, and creamy ranch-flavored topping, this dish tastes just like the restaurant version—perfect for dinner any night of the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup ranch dressing (homemade or store-bought)
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Olive oil (for cooking)
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt, pepper, garlic powder, and paprika.
- In a skillet, heat a bit of olive oil over medium-high heat. Sear chicken on both sides until golden, about 3–4 minutes per side. Transfer to a baking dish.
- Spread ranch dressing evenly over each chicken breast.
- In a small bowl, mix together Parmesan, provolone, panko breadcrumbs, and melted butter.
- Spoon the cheese mixture over the ranch-covered chicken.
- Bake for 20–25 minutes or until the chicken is cooked through (internal temp 165°F) and topping is golden brown.
- Let rest 5 minutes before serving.
Notes
- You can use mozzarella or Monterey Jack if you don’t have provolone.
- For crispier topping, broil the last 1–2 minutes—but watch closely!
- This reheats beautifully in an air fryer or oven.
