Copycat Longhorn Parmesan Crusted Chicken

This Copycat Longhorn Parmesan Crusted Chicken is a delicious, restaurant-style dish you can easily make at home. Featuring tender, marinated chicken breasts coated in a flavorful, crispy parmesan and provolone cheese crust, this recipe brings the rich, cheesy goodness and satisfying crunch that Longhorn Steakhouse fans love. The chicken is first marinated in a tangy, garlicky mixture that keeps it juicy and adds depth of flavor, then finished with a crunchy, buttery topping made from a blend of cheeses, panko breadcrumbs, and seasonings.

Perfect for a special weeknight dinner or when entertaining guests, this chicken dish pairs beautifully with a range of sides—from creamy mashed potatoes to fresh steamed vegetables. The shortcut of using Italian salad dressing in the marinade makes it simple and accessible, yet the homemade crust sets this recipe apart with its cheesy, crisp finish. Whether you’re craving a restaurant-quality meal or just want a satisfying way to enjoy chicken, this parmesan crusted chicken delivers every time.

Why You’ll Love This Recipe

1. Restaurant-quality: Recreates the beloved Longhorn flavor at home.
2. Juicy and Tender: Marinated chicken ensures moist, flavorful meat.
3. Crispy, Cheesy Crust: A perfect blend of parmesan, provolone, and panko.
4. Easy Shortcut: Uses accessible ingredients like Italian or ranch dressing.
5. Versatile Dish: Pairs well with a variety of sides for any occasion.

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Ingredients

Chicken

• Skinless, boneless chicken breasts
• Salt and pepper
• Vegetable oil

Marinade

• Olive oil
• Ranch dressing (or Italian salad dressing as shortcut)
• Worcestershire sauce
• Distilled white vinegar
• Lemon juice
• Minced garlic
• Black pepper

Parmesan Crust

• Parmesan cheese (chopped)
• Provolone cheese (chopped)
• Buttermilk ranch salad dressing (or regular ranch)
• Melted butter
• Panko breadcrumbs
• Garlic powder

Variations

• Cheese Options: Substitute provolone with mozzarella or cheddar.
• Marinade Shortcut: Use pre-made Italian salad dressing for quicker prep.
• Gluten-Free: Use gluten-free breadcrumbs and check dressings for gluten.
• Spicy Kick: Add cayenne or paprika to the crust mix for heat.
• Dairy-Free: Try vegan cheese and dairy-free ranch for a dairy-free version.

How to Make the Recipe

Step 1

In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper to create the marinade.

Step 2

Season chicken breasts with salt and pepper, then place them in the marinade. Refrigerate and let marinate for at least 30 minutes, ideally 2 hours.

Step 3

Preheat oven to 400°F (200°C). Heat vegetable oil in a large oven-safe skillet over medium-high heat.

Step 4

Remove chicken from marinade (reserve marinade) and sear each breast in the skillet for about 2-3 minutes per side until golden brown.

Step 5

In a mixing bowl, combine chopped parmesan and provolone cheese, panko breadcrumbs, garlic powder, melted butter, and ranch dressing to form the parmesan crust mixture.

Step 6

Spread the cheese and breadcrumb mixture evenly over the top of each seared chicken breast.

Step 7

Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and crust is golden and bubbly.

Step 8

Remove from oven, let rest a few minutes, then serve.

Tips for Making the Recipe

• Use fresh, high-quality parmesan and provolone for best flavor.
• Don’t skip searing the chicken; it locks in moisture and creates a nice base.
• Use an oven-safe skillet to avoid transferring the chicken to another dish.
• For even cooking, pound chicken breasts to an even thickness before marinating.
• Let the chicken rest after baking to keep it juicy.

How to Serve

• Serve with mashed potatoes, roasted vegetables, or a fresh green salad.
• Add a squeeze of fresh lemon juice on top for brightness.
• Pair with garlic bread or warm dinner rolls.
• Garnish with chopped parsley or chives for color.
• Offer a side of ranch or a light vinaigrette to complement the crust.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 10-15 minutes to retain the crispy crust.

Freezing

Freeze cooked chicken wrapped tightly for up to 2 months. Thaw overnight before reheating.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, but adjust cooking time to ensure thighs are cooked through.

2. How long should I marinate the chicken?

At least 30 minutes; 2 hours or overnight gives the best flavor.

3. Can I skip searing the chicken?

Searing adds flavor and texture but is not mandatory.

4. What if I don’t have provolone cheese?

Mozzarella or mild cheddar are good substitutes.

5. Can I make the crust mixture ahead?

Yes, store in the fridge and use within 24 hours.

6. How do I know when the chicken is done?

Internal temperature should reach 165°F (75°C).

7. Can I bake the chicken without the skillet?

Yes, transfer to a baking dish after searing.

8. Is ranch dressing necessary in the marinade?

It adds flavor and moisture but Italian dressing can work as a shortcut.

9. Can I make this gluten-free?

Yes, use gluten-free panko and check all other ingredients for gluten.

10. How do I get a crispy crust?

Make sure to spread the crust mixture evenly and bake until golden.

Conclusion

Copycat Longhorn Parmesan Crusted Chicken offers a perfect balance of tender, juicy chicken and a crispy, cheesy crust reminiscent of your favorite restaurant dish. With a simple marinade and flavorful crust, this recipe brings gourmet flair to your dinner table without fuss. Whether for a weeknight meal or special occasion, this dish is sure to impress with its rich taste and satisfying texture.

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