Longhorn Steakhouse Parmesan Crusted Chicken
Recreate the famous Longhorn Steakhouse Parmesan Crusted Chicken at home with this easy and flavorful recipe! Juicy, tender chicken is coated in a creamy, cheesy crust made with parmesan, provolone, and crunchy panko breadcrumbs. This restaurant-quality dish is perfect for a weeknight dinner or a special occasion. Serve it with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal!
Equipment
- Large skillet – For searing the chicken
- Baking dish – For baking the chicken
- Mixing bowl – For preparing the parmesan crust
- Measuring cups and spoons – For accurate ingredient portions
- Meat thermometer – To check doneness (165°F internal temperature)
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- For the Parmesan Crust:
- ½ cup grated parmesan cheese freshly grated preferred
- ½ cup panko breadcrumbs
- ¼ cup shredded provolone cheese
- ¼ cup shredded mozzarella cheese
- 2 tablespoons ranch dressing
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
Instructions
- Step 1: Prepare the Chicken
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with a paper towel.
- Season both sides of the chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side until golden brown.
- Step 2: Bake the Chicken
- Transfer the seared chicken to a baking dish.
- Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
- Step 3: Make the Parmesan Crust
- In a bowl, mix together:
- Grated parmesan cheese
- Panko breadcrumbs
- Shredded provolone and mozzarella
- Melted butter
- Ranch dressing
- Garlic powder
- Step 4: Add the Parmesan Crust & Broil
- Remove the chicken from the oven and spread a layer of the parmesan mixture evenly on top of each piece.
- Switch the oven to broil and return the chicken to the oven for 2-3 minutes, or until the crust is golden brown and bubbly. Watch closely to prevent burning.
- Step 5: Serve & Enjoy
- Let the chicken rest for 5 minutes before serving.
- Garnish with fresh parsley and serve with mashed potatoes, vegetables, or a fresh salad.
Notes
For a healthier version: Use Greek yogurt instead of ranch dressing and bake the chicken without searing.
For a gluten-free option: Replace panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
Serving Suggestion: Pairs perfectly with garlic mashed potatoes, grilled asparagus, or a fresh Caesar salad.
For a gluten-free option: Replace panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
Serving Suggestion: Pairs perfectly with garlic mashed potatoes, grilled asparagus, or a fresh Caesar salad.