Longhorn Steakhouse Parmesan Crusted Chicken

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Longhorn Steakhouse Parmesan Crusted Chicken 🍗🧀

Ingredients:

  • 4 boneless, skinless chicken breasts

  • 1 cup shredded Parmesan cheese

  • 1/2 cup shredded provolone cheese

  • 1/2 cup panko breadcrumbs

  • 1/4 cup mayonnaise

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon all-purpose flour

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon dried oregano

  • Salt and pepper, to taste

  • Olive oil, for cooking

Directions:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

  2. In a small bowl, combine the shredded Parmesan cheese, shredded provolone cheese, panko breadcrumbs, melted butter, and mayonnaise. Mix until well combined.

  3. Season the chicken breasts with garlic powder, onion powder, paprika, dried oregano, salt, and pepper.

  4. Heat a large skillet over medium-high heat and add a drizzle of olive oil.

  5. Sear the chicken breasts in the skillet for about 3-4 minutes on each side, until golden brown. Transfer the chicken breasts to the prepared baking sheet.

  6. Spread the Parmesan mixture evenly over the top of each chicken breast.

  7. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the topping is golden and crispy.

  8. Remove from the oven and let cool slightly before serving.

Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 35-40 minutes

Kcal: Approximately 450 kcal per serving | Servings:

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This is a good recipe, but it’s not really Longhorn’s… Here’s a much closer one.

Copycat LongHorn Steakhouse Parmesan-Crusted Chicken

Ingredients

  • 4 chicken breasts (about 5 oz each)

  • 3 Tbsp canola oil (for searing)

  • 4 slices provolone cheese

  • ¼ cup grated Parmesan

  • ¼ cup ranch dressing

  • ½ cup panko breadcrumbs

  • 1 tsp garlic powder

  • 2 Tbsp butter, melted

  • Fresh parsley, chopped (garnish) YouTube

Notes from popular tested versions: some recipes marinate the chicken in Italian + ranch dressing first and use a provolone/Parmesan/ranch “spread” under the panko for extra melt. Optional but tasty. The Country Cook+1

Directions

  1. Prep & preheat. Heat oven to 450°F (or set broiler to low). Pat chicken dry and season lightly with salt/pepper.

  2. Sear the chicken. Heat canola oil in an oven-safe skillet over medium-high. Sear chicken 3–4 min per side until golden and ~150–155°F internal. Remove from heat. YouTube

  3. Make the cheese spread. Stir together ¼ cup Parmesan + ¼ cup ranch until combined. (Common copycat approach to get the signature creamy layer.) The Country Cook+1

  4. Make the crumb topping. Mix panko + garlic powder + melted butter with a pinch of salt. YouTube

  5. Assemble. Spread a spoonful of the Parmesan-ranch over each chicken breast. Top each with 1 slice provolone, then mound on some panko mixture. The Country Cook+1

  6. Melt & brown. Move skillet to the oven (or a sheet pan). Broil or bake until cheese is melted, crumbs are toasted, and chicken hits 165°F, about 3–6 minutes depending on your oven.

  7. Finish. Rest 3 minutes. Sprinkle with parsley and serve.

Optional marinade (restaurant-style vibe)

Whisk ½ cup Italian dressing + ⅓ cup ranch; coat chicken and marinate 30 minutes to overnight before searing. Pat off excess before step 2. The Country Cook