Longhorn Steakhouse Parmesan Crusted Chicken: A Restaurant-Quality Delight at Home

If you’ve ever dined at Longhorn Steakhouse, you’ve likely fallen in love with their Parmesan Crusted Chicken — a tender, juicy chicken breast layered with creamy ranch dressing, melted cheese, and a crispy parmesan crust. The balance of savory, tangy, and cheesy flavors is what makes this dish so irresistible. The best part? You can easily recreate this restaurant favorite right in your own kitchen. I tried this version using almond milk instead of regular milk, and it worked beautifully without losing any of that signature creaminess. Whether you’re planning a cozy family dinner or want to impress your guests, this copycat recipe captures everything you love about the original Longhorn Steakhouse dish — rich, flavorful, and incredibly satisfying. Let’s dive in and see how to make it step-by-step.

Why You’ll Love This Recipe

This dish brings steakhouse-quality flavor straight to your dinner table. The chicken is marinated for tenderness, coated in flavorful seasoning, and topped with a luscious layer of parmesan and melted cheese. It’s versatile, pairs well with almost any side, and is easy enough for a weeknight meal yet fancy enough for entertaining.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

The ingredients in this Parmesan Crusted Chicken are simple but come together beautifully for that irresistible crust and creamy flavor.

Chicken breasts – Boneless and skinless chicken breasts are best for even cooking and easy layering. Pound them to an even thickness to ensure they stay tender and juicy.

Olive oil – Used for searing the chicken and keeping it moist during cooking. It also helps develop that golden-brown crust.

Salt and black pepper – Essential for seasoning and bringing out the chicken’s natural flavor.

Garlic powder – Adds depth and warmth, complementing the cheesy topping beautifully.

Mayonnaise – Provides the creamy base for the parmesan crust, helping the cheese adhere perfectly.

Ranch dressing – Brings that signature tangy, herby flavor that balances the richness of the cheese.

Shredded parmesan cheese – The hero of the dish! Parmesan adds sharpness, a bit of saltiness, and that classic crusty texture when baked.

Provolone cheese – Melted over the chicken, this cheese adds a smooth and slightly smoky flavor that ties everything together.

Panko breadcrumbs – Give the crust its irresistible crunch while keeping the topping light.

Butter – Helps toast the breadcrumbs to golden perfection for a buttery finish.

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
2. Prepare the chicken: Pound the chicken breasts to an even thickness. Season both sides with salt, pepper, and garlic powder.
3. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown. Remove and place in the prepared baking dish.
4. Add the cheese layer: Spread a thin layer of ranch dressing over each piece of chicken. Place a slice of provolone cheese on top.
5. Prepare the parmesan crust: In a small bowl, mix mayonnaise, shredded parmesan, panko breadcrumbs, and melted butter until well combined.
6. Top and bake: Spoon the parmesan mixture over the chicken. Bake for 10–12 minutes or until the cheese is melted and bubbly and the crust is golden.
7. Broil for extra crispiness: For a restaurant-style finish, broil for 1–2 minutes. Watch closely to prevent burning.
8. Serve immediately: Pair with mashed potatoes, roasted veggies, or a crisp green salad for a complete meal.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving for too long to keep the crust crisp.

Variations and Customizations

Spicy Kick: Add crushed red pepper flakes or a drizzle of hot sauce to the parmesan mixture for a little heat.

Low-Carb Version: Skip the breadcrumbs and use almond flour or crushed pork rinds for a keto-friendly crust.

Herb Lovers’ Twist: Mix fresh parsley, basil, or thyme into the crust topping for an aromatic touch.

Cheese Swap: Try mozzarella or cheddar instead of provolone for a different flavor profile.

Garlic Butter Upgrade: Brush the chicken with garlic butter before baking for an extra layer of richness.

Lemon Zest Finish: Sprinkle lemon zest over the crust before serving to add brightness and balance.

Creamy Spinach Layer: Add a layer of creamed spinach between the chicken and the crust for a restaurant-inspired twist.

Smoked Flavor: Use smoked provolone or add a dash of smoked paprika for a subtle smoky depth.

Grilled Version: Grill the chicken instead of searing it for a lighter, summer-ready variation.

Air Fryer Adaptation: Cook the chicken at 375°F in an air fryer for 10–12 minutes, then add toppings and finish with another 3 minutes for a crisp crust.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and stay juicy, though the cooking time may vary slightly.

2. What can I substitute for provolone cheese?

Mozzarella or Swiss cheese makes a great alternative with similar melting qualities.

3. Can I prepare this dish ahead of time?

Yes, you can assemble the chicken and topping up to a day ahead, then bake when ready to serve.

4. Is this recipe gluten-free?

Use gluten-free breadcrumbs or almond flour to make it completely gluten-free.

5. Can I freeze Parmesan Crusted Chicken?

Yes, freeze it after baking and cooling. Reheat in the oven for best texture.

6. How do I keep the crust from getting soggy?

Avoid covering the chicken tightly and reheat in the oven, not the microwave.

7. What sides go best with this dish?

Mashed potatoes, roasted vegetables, or buttered noodles complement it beautifully.

8. Can I use bottled ranch dressing?

Yes, store-bought ranch works fine, but homemade gives a fresher flavor.

9. Can I make this dairy-free?

Use vegan cheese and dairy-free mayo for a plant-based version.

10. What makes this version taste like Longhorn Steakhouse’s?

The combination of ranch, provolone, and parmesan crust perfectly mimics the steakhouse’s signature flavor.

Conclusion

Longhorn Steakhouse Parmesan Crusted Chicken is the perfect blend of tender chicken, creamy cheese, and a crisp, golden crust. It’s a restaurant-quality meal that’s surprisingly easy to make at home. Whether you’re cooking for family or hosting guests, this dish never fails to impress with its rich flavors and satisfying texture. Try it once, and it will become a staple in your dinner rotation — proof that you can enjoy steakhouse excellence without leaving your kitchen.

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