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.
