Longhorn Steakhouse Parmesan Crusted Chicken: A Restaurant-Worthy Classic at Home

If you love dining out at Longhorn Steakhouse, you’ve likely fallen for their iconic Parmesan Crusted Chicken — and now, you can make it right in your own kitchen. This dish is the perfect marriage of juicy, well-seasoned chicken and a golden, cheesy crust that’s bursting with flavor. The tender chicken is topped with a layer of creamy ranch-style sauce, melted cheese, and a crisp Parmesan-breadcrumb topping that adds the ideal crunch. I tried this recipe once using freshly grated Parmesan and a blend of mozzarella and provolone, and it turned out even better than the restaurant version. It’s easy to make, quick to prepare, and every bite feels like a little taste of indulgence.

Why You’ll Love This Recipe

This Longhorn Steakhouse Parmesan Crusted Chicken brings restaurant-quality flavor to your dinner table with simple ingredients. The chicken is tender and juicy on the inside, while the top is cheesy, crispy, and irresistibly savory. It’s rich without being heavy, elegant yet easy — perfect for a weeknight dinner or a special occasion. The combination of Parmesan, garlic, and ranch flavors makes it a hit with both kids and adults.

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Ingredients

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

Chicken breasts – Boneless and skinless, pounded to even thickness for quick, even cooking.

Olive oil or butter – Used for searing the chicken to a golden brown before baking.

Salt and black pepper – Simple seasonings that highlight the natural flavors of the chicken.

Garlic powder and paprika – Add warmth and depth to the chicken’s flavor.

Ranch dressing or ranch seasoning – Serves as the creamy base layer for the crust, adding tangy richness.

Shredded cheese blend – A mix of mozzarella and provolone provides that gooey, stretchy texture.

Parmesan cheese – Freshly grated for a nutty, salty kick that forms the crust’s foundation.

Panko breadcrumbs – Create a crisp, golden crust when broiled.

Mayonnaise – Helps bind the cheese and breadcrumbs together, giving the topping its signature creaminess.

Fresh parsley (optional) – Adds color and freshness for garnish.

Directions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or oven-safe skillet.
2. Pound the chicken breasts to about ½-inch thickness for even cooking. Season both sides with salt, pepper, garlic powder, and paprika.
3. In a skillet, heat olive oil or butter over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown. Transfer to the baking dish.
4. Spread a thin layer of ranch dressing over each chicken breast.
5. Top with shredded mozzarella and provolone cheese, then bake for 15–18 minutes or until the chicken is cooked through and the cheese is melted.
6. While baking, prepare the Parmesan crust: mix Parmesan cheese, panko breadcrumbs, and mayonnaise in a small bowl until combined.
7. Remove the chicken from the oven and spread the Parmesan mixture evenly over the top.
8. Switch the oven to broil and cook for 2–3 minutes until the crust turns golden brown and crispy. Watch carefully to prevent burning.
9. Garnish with chopped parsley and serve hot.

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 generously.
Preparation time: 15 minutes
Cooking 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, warm in a 350°F (175°C) oven until heated through and the crust is crisp again. Avoid microwaving for too long, as it may soften the crust. You can also freeze cooked chicken (without the topping) for up to 2 months, then thaw and add the crust before reheating.

Variations and Customizations

Spicy Parmesan Crusted Chicken

Add crushed red pepper flakes or cayenne pepper to the Parmesan crust for a mild heat.

Low-Carb Version

Skip the breadcrumbs and use crushed pork rinds or almond flour instead.

Italian-Style Twist

Add marinara sauce and mozzarella for a chicken Parmesan-inspired version.

Bacon Ranch Crusted Chicken

Top with crispy bacon bits before broiling for extra flavor and crunch.

Garlic Herb Crust

Mix minced garlic and Italian herbs into the Parmesan topping for an aromatic twist.

Extra Cheesy Version

Use a mix of cheddar, provolone, and mozzarella for a richer, cheesier topping.

Gluten-Free Option

Use gluten-free panko or crushed gluten-free crackers for the crust.

Air Fryer Variation

Cook chicken in the air fryer, then broil the topping separately for crispiness.

Lemon-Parmesan Finish

Add a squeeze of lemon juice just before serving to brighten the flavors.

Mushroom Cream Sauce

Serve with a side of creamy mushroom sauce for a restaurant-style upgrade.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless thighs work great — just adjust the cooking time as needed.

2. What kind of cheese is best for the topping?

A mix of mozzarella and provolone gives the perfect melt, while Parmesan adds the crunch.

3. Can I use store-bought ranch dressing?

Absolutely — any creamy ranch dressing works well in this recipe.

4. How do I make the crust extra crispy?

Use panko breadcrumbs and broil until golden brown. Don’t overdo the mayo.

5. Can I prepare this ahead of time?

Yes, sear the chicken and refrigerate it; add the toppings just before baking.

6. What side dishes pair well with this?

Mashed potatoes, steamed broccoli, or roasted asparagus are perfect sides.

7. Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts more smoothly and tastes better.

8. How do I prevent the chicken from drying out?

Don’t overcook it — remove when the internal temperature reaches 165°F (74°C).

9. Is this dish very rich?

It’s indulgent but balanced — the ranch and Parmesan add creaminess without being overly heavy.

10. Can I double the recipe?

Yes, easily! Just use a larger baking dish and adjust bake time by a few minutes.

Conclusion

Longhorn Steakhouse Parmesan Crusted Chicken is a restaurant favorite you can now master at home. With its tender chicken, creamy layer of cheese, and crispy Parmesan crust, it’s a dish that delivers both comfort and sophistication. Each bite offers that irresistible combination of juicy, cheesy, and crunchy — the kind of meal that makes you look forward to dinner all day. Once you make it, this recipe will quickly earn a regular spot in your weeknight rotation.

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