Parmesan Crusted Chicken – Longhorn Steakhouse Copycat
This, my friends, is restaurant-worthy chicken without leaving your kitchen. Longhorn’s famous parmesan-crusted chicken is the kind of dish that makes you want to cancel dinner reservations and invite everyone to your place instead. Tender, juicy chicken gets a soak in a tangy ranch-Worcestershire marinade, then wears a double-cheese crown of Parmesan and Provolone before being topped with a buttery panko crunch. It’s simple enough for a weeknight, but fancy enough that Aunt Carol will think you spent hours. (Let’s keep the truth between us.)
Why You’ll Love It
- That buttery-crispy panko topping will make you forget plain baked chicken ever existed.
- The ranch and Worcestershire marinade brings zing and tenderness with minimal effort.
- It tastes like your favorite steakhouse classic—but for a fraction of the price.
- Works for weeknight dinners or date nights and totally holds its own at holiday tables.
Ingredients
Marinade
- ¼ cup olive oil
- ⅓ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ¾ tablespoon ground black pepper
Chicken
- 4 chicken breasts, pounded thin
- Salt, to taste
- 2 tablespoons vegetable oil
Parmesan Crust
- 1 cup Parmesan cheese, shredded or grated
- ⅓ cup ranch dressing
- 4 -6 slices Provolone cheese
Panko Topping
- 1 cup panko breadcrumbs
- ⅓ cup unsalted butter, melted
- 2 teaspoons garlic powder
- ¼ teaspoon salt
Instructions
Marinate & Cook the Chicken
- In a large bowl, whisk together olive oil, ranch, Worcestershire, lemon juice, garlic, and black pepper until smooth.
- Pound the chicken breasts to even thickness, season lightly with salt, and place in the marinade. Cover and refrigerate at least 30 minutes—or let it hang out overnight if you can plan ahead.
- Heat vegetable oil in a large skillet over medium-high. Sear the chicken about 6 minutes per side until just cooked through. Transfer to a baking sheet.
Build the Parmesan Crust
- Set your oven to low broil (around 450°F).
- In a bowl, mix together the Parmesan and ranch. Spread a generous portion over each chicken breast. Top with the Provolone slices.
Finish with the Panko Topping
- In a small bowl, stir together panko, melted butter, garlic powder, and salt. Sprinkle the mixture on top of the cheesy chicken.
- Broil for about 5 minutes, until the cheese melts into a gooey blanket and the panko turns golden and crisp.
Pro Tips
- Overnight = best flavor. The longer the chicken marinates, the juicier and more flavorful it gets.
- Thermometer = stress saver. Pull the chicken when it hits 165°F for perfectly cooked meat.
- Not a blue cheese person? (…oh wait, wrong recipe. But seriously, swap cheeses if you like—mozzarella works too.)
Pairing Suggestions
- Mom’s Make Ahead Mashed Potatoes – because creamy potatoes + crunchy chicken = happy tastebuds.
- Brown Sugar Pecan Green Beans – Yum!
- Caesar Salad – Crisp romaine and a tangy dressing balance the richness of the chicken.
- Roasted Asparagus with Lemon Zest – Bright and fresh, a perfect counter to all that gooey cheese.
- Buttered Corn on the Cob – Sweet corn kernels meet savory crusted chicken for a summertime dinner dream.
- Warm, Crusty Bread – Think French baguette or ciabatta to mop up any melted cheese that dares escape.
Favorite Tools Used
- Cast-iron skillet or heavy-bottom pan for a perfect sear
- Instant-read thermometer for no-guess cooking
- Rimmed sheet pan for easy broiling
Final Thoughts
This Copycat Longhorn Parmesan Crusted Chicken proves that “steakhouse quality” is totally doable in sweatpants. Juicy chicken, double cheese, crunchy topping—what’s not to love? Whether it’s a regular Tuesday or you’re hosting Sunday dinner, this dish shows up and steals the show.
If you give this Parmesan Crusted Chicken – Longhorn Steakhouse Copycat a whirl, snap a pic and tag it #SunnySideUpKitchen or leave a comment below so I can cheer you on!
Parmesan Crusted Chicken – Longhorn Steakhouse Copycat
Bring steakhouse flavors home with this Copycat Longhorn Parmesan Crusted Chicken. Juicy marinated chicken breasts are topped with a creamy Parmesan–Provolone layer and a buttery panko crust, then broiled until golden and crisp. An easy, restaurant-quality dinner that’s perfect for busy weeknights or impressing guests.
Equipment
- Cast-iron skillet or heavy-bottom pan – for a perfect sear
- Instant-read thermometer – for no-guess cooking
Ingredients
Marinade
- ¼ cup olive oil
- ⅓ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ¾ tablespoon ground black pepper
Chicken
- 4 chicken breasts pounded thin
- Salt to taste
- 2 tablespoons vegetable oil
Parmesan Crust
- 1 cup Parmesan cheese shredded or grated
- ⅓ cup ranch dressing
- 4-6 slices Provolone cheese
Panko Topping
- 1 cup panko breadcrumbs
- ⅓ cup unsalted butter melted
- 2 teaspoons garlic powder
- ¼ teaspoon salt
Instructions
- In a large bowl, whisk together olive oil, ranch, Worcestershire, lemon juice, garlic, and black pepper until smooth.
- Pound the chicken breasts to even thickness, season lightly with salt, and place in the marinade. Cover and refrigerate at least 30 minutes—or let it hang out overnight if you can plan ahead.
- Heat vegetable oil in a large skillet over medium-high. Sear the chicken about 6 minutes per side until golden and fully cooked (internal temp 165°F). Transfer to a baking sheet.
- Set your oven to low broil (around 450°F).
- In a bowl, mix together the Parmesan and ranch. Spread a generous portion over each chicken breast. Top each chicken breast with the slices of Provolone.
- In a small bowl, stir together panko, melted butter, garlic powder, and salt. Sprinkle the mixture on top of the cheesy chicken.
- Broil for about 5 minutes, until the cheese melts into a gooey blanket and the panko turns golden and crisp.
Notes
Pro Tips
- Overnight = best flavor. The longer the chicken marinates, the juicier and more flavorful it gets.
- Thermometer = stress saver. Pull the chicken when it hits 165°F for perfectly cooked meat.
- Not a blue cheese person? (…oh wait, wrong recipe. 😉 But seriously, swap cheeses if you like—mozzarella works too.)
- Mom’s Make Ahead Mashed Potatoes – because creamy potatoes + crunchy chicken = happy tastebuds.
- Brown Sugar Pecan Green Beans – Yum!
- Caesar Salad – Crisp romaine and a tangy dressing balance the richness of the chicken.
- Roasted Asparagus with Lemon Zest – Bright and fresh, a perfect counter to all that gooey cheese.
- Buttered Corn on the Cob – Sweet corn kernels meet savory crusted chicken for a summertime dinner dream.
- Warm, Crusty Bread – Think French baguette or ciabatta to mop up any melted cheese that dares escape.
Nutrition
Serving: 4 ServingsCalories: 903kcalCarbohydrates: 20gProtein: 51gFat: 69gSaturated Fat: 23gPolyunsaturated Fat: 17gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 186mgSodium: 1421mgPotassium: 883mgFiber: 1gSugar: 5gVitamin A: 869IUVitamin C: 7mgCalcium: 441mgIron: 3mg
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