Copycat Longhorn Steakhouse Parmesan Crusted Chicken

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I’ve always believed that some restaurant dishes are just too good not to bring home—literally. That’s exactly how I felt the first time I tried Longhorn Steakhouse’s Parmesan Crusted Chicken. The crispy, golden exterior, the creamy, tangy cheese topping, and the juicy chicken underneath made such a lasting impression, I knew I had to recreate it in my own kitchen.

After several attempts and plenty of taste testing (not that anyone in my household was complaining), I finally nailed the perfect copycat version. This recipe delivers everything you love about the original: crunchy breadcrumb coating, melty cheese, and that zesty ranch-flavored cream sauce. It’s now a weeknight favorite and a dinner party crowd-pleaser all in one.

Why You’ll Love This Copycat Longhorn Steakhouse Parmesan Crusted Chicken

This dish brings together everything comfort food should be—crispy, cheesy, creamy, and satisfying. The parmesan crust adds an irresistible crunch, while the rich ranch-cream cheese sauce keeps it flavorful and moist. It’s indulgent without being overcomplicated, and it works equally well as a special weekend dinner or a quick weeknight solution. Plus, making it at home lets you control the quality of ingredients and portion sizes.

What Kind of Cheese Should I Use for the Crust?

The signature crust is a blend of parmesan, provolone, and ranch-seasoned panko breadcrumbs. Provolone offers that smooth melt, while the parmesan adds a salty, nutty depth. Shredded mozzarella or a mild cheddar could work in a pinch, but I really recommend sticking to provolone and parmesan for the closest match to Longhorn’s version.

Options for Substitutions

• Chicken breasts: You can swap for chicken thighs if you prefer dark meat—they’ll be even juicier.
• Provolone cheese: Mozzarella or Monterey Jack work, but they’re milder.
• Panko breadcrumbs: Regular breadcrumbs are okay, but they won’t give the same crunch. Try crushing cornflakes for extra texture.
• Ranch dressing: Greek yogurt mixed with ranch seasoning is a great lighter option.
• Cream cheese: Neufchâtel or a dairy-free cream cheese can be used if needed.

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Ingredients for Copycat Longhorn Steakhouse Parmesan Crusted Chicken

• Boneless, skinless chicken breasts – The base of the dish. Flattened slightly for even cooking and maximum surface area for crust.
• Salt and black pepper – Essential seasoning to bring out the flavor of the chicken.
• Garlic powder – Adds a subtle depth of flavor to the meat.
• Olive oil – Used to pan-sear the chicken and help develop a golden-brown crust.
• Panko breadcrumbs – Japanese-style breadcrumbs for extra crunch in the crust.
• Grated parmesan cheese – Adds a rich, salty bite and forms the crispy topping.
• Shredded provolone cheese – Melts smoothly for that cheesy layer on top.
• Cream cheese – Helps create the creamy topping layer with a velvety texture.
• Ranch dressing or ranch seasoning mix – Infuses the cheese topping with tang and herby flavor.
• Mayonnaise (optional) – Blended into the cheese topping for extra creaminess.
• Parsley (optional garnish) – Fresh, chopped, for a pop of color and a hint of brightness.

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Step 1: Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness—about 1/2 inch. This ensures they cook evenly and stay juicy. Season both sides generously with salt, pepper, and a light sprinkle of garlic powder.

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Step 2: Sear the Chicken

In a large skillet over medium heat, add a tablespoon or two of olive oil. Once hot, sear the chicken for 4–5 minutes on each side until golden brown and cooked through. You want a nice, crisp exterior. Set aside on a baking sheet lined with foil.

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Step 3: Make the Creamy Cheese Topping

In a small bowl, combine softened cream cheese, ranch dressing (or seasoning), and a tablespoon of mayo if desired. Mix until smooth. This blend should be thick enough to spread but soft enough to melt beautifully in the oven.

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Step 4: Assemble the Crust Layer

In another bowl, combine the panko breadcrumbs and grated parmesan. For extra crispiness, toast the mixture in a dry pan for 2–3 minutes until golden, then set aside. This helps prevent sogginess once baked.

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Step 5: Layer the Topping

Top each piece of seared chicken with a spoonful of the ranch-cream cheese mixture. Then layer on shredded provolone slices. Finally, sprinkle the toasted parmesan-panko mixture generously over the top.

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Step 6: Bake Until Melty and Golden

Place the assembled chicken breasts in a preheated oven at 400°F (200°C). Bake for 10–12 minutes, or until the cheese is melted and the topping is golden and bubbly. For extra browning, broil for the last 1–2 minutes—just keep an eye on it.

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Step 7: Garnish and Serve

Remove from the oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top before serving for a beautiful finish and a touch of freshness.

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How Long to Prepare the Copycat Longhorn Steakhouse Parmesan Crusted Chicken

Prep Time

Prepping this dish takes about 15–20 minutes. This includes pounding and seasoning the chicken, prepping the cheese topping, and assembling the breadcrumb crust. If you’re a confident multitasker, you might shave off a few minutes by preparing the topping while the chicken is searing.

Cook Time

Cooking includes a 10-minute stovetop sear and 10–12 minutes of baking in the oven. Add another 5 minutes if you choose to broil the top for a crispier crust. Total active cooking time is around 20–25 minutes, making this doable on a weeknight.

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Tips for Perfect Parmesan Crusted Chicken

• Flatten the chicken evenly to ensure consistent cooking and prevent dry spots.
• Use freshly grated parmesan—it melts and browns better than pre-packaged shredded cheese.
• Toast your panko for extra crunch and to avoid a soggy crust.
• Don’t overload the topping; a thick layer can slide off during baking. A modest, even spread works best.
• Let the chicken rest after baking to allow juices to settle and cheese to set slightly.

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Watch Out for These Mistakes While Cooking

• Overcooking the chicken: Always check with a meat thermometer; internal temp should be 165°F (74°C).
• Skipping the sear: It adds flavor and texture. Don’t rely on baking alone.
• Using cold cheese topping: Let your cream cheese mixture come to room temp for easier spreading and better melting.
• Crowding the pan during searing: This causes steaming, not browning.
• Neglecting the broiler: That final broil gives the topping its restaurant-style finish—don’t skip it!

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What to Serve With Parmesan Crusted Chicken?

1. Garlic Mashed Potatoes

Creamy, buttery, and smooth—these pair perfectly with the rich flavors of the chicken.

2. Steamed Broccoli or Asparagus

A simple, healthy green side that adds color and freshness.

3. Caesar Salad

Crisp romaine, creamy dressing, and croutons make a balanced, classic accompaniment.

4. Buttered Noodles

Light and kid-friendly, they soak up the cheesy sauce beautifully.

5. Roasted Brussels Sprouts

Earthy and crispy—great for a more elevated dinner plate.

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Storage Instructions

Storing Leftovers

Let the chicken cool completely before storing. Place in an airtight container and refrigerate for up to 3 days. The topping may lose some crispness but will still taste delicious.

Reheating

Reheat in a 350°F (175°C) oven for 10–12 minutes to revive the crispy crust. Avoid microwaving—it softens the topping too much.

Freezing

You can freeze cooked chicken, but the texture of the cheese topping might change slightly. Wrap individually in foil and store in a freezer-safe bag for up to 1 month. Reheat from frozen in the oven at 375°F until hot.

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Estimated Nutrition (Per Serving)

• Calories: ~470
• Protein: 38g
• Carbohydrates: 9g
• Fat: 30g
• Saturated Fat: 13g
• Cholesterol: 110mg
• Sodium: 640mg
• Fiber: 0.5g
• Sugar: 1g

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Frequently Asked Questions

How can I make this recipe healthier?

Use low-fat cheese and Greek yogurt instead of mayo and cream cheese. Skip the breadcrumb topping or use whole-wheat panko.

Can I make it ahead of time?

You can prep the topping and sear the chicken in advance. Assemble and bake when ready to serve for best texture.

What’s the best way to flatten the chicken?

Place it between two sheets of plastic wrap or parchment paper and use a rolling pin or meat mallet. Aim for even thickness.

Can I cook the chicken in the oven only?

Yes, but you’ll miss out on that flavorful sear. If baking only, cook at 400°F for about 20–22 minutes.

How do I know when the chicken is done?

Use a meat thermometer—the internal temperature should reach 165°F. Juices should run clear, and the meat should be firm.

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Conclusion

Copycat Longhorn Steakhouse Parmesan Crusted Chicken brings the flavor and comfort of a restaurant classic into your kitchen—crispy, creamy, cheesy, and downright crave-worthy. With just a few pantry staples and a bit of layering, you’ll have a dish that looks fancy but is super easy to pull off. Whether you’re cooking for family or guests, this one always gets rave reviews. Don’t be surprised if it becomes a regular in your rotation!

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