LongHorn Steakhouse’s Parmesan Crusted Chicken is a customer favorite, combining juicy, marinated chicken with a cheesy, crispy crust. This homemade version lets you enjoy the same bold flavors and textures right from your own kitchen. Whether you’re making it for a family dinner or a special occasion, this recipe delivers a restaurant-quality meal with simple ingredients and easy-to-follow steps.
Why You’ll Love This Recipe
- Juicy, Flavorful Chicken: Marinated in a zesty blend of ranch dressing, garlic, and Worcestershire sauce for maximum tenderness.
- Crispy Parmesan Topping: A crunchy, cheesy crust adds a satisfying contrast to the tender chicken.
- Easy to Make: Simple steps make this recipe accessible for home cooks of all skill levels.
- Restaurant Quality: Enjoy LongHorn Steakhouse flavors without leaving your house!
Ingredients
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
For the Parmesan Crust:
- ½ cup panko breadcrumbs
- 1 teaspoon garlic salt
- ⅓ cup shredded Parmesan cheese
- 2 tablespoons melted butter
For the Topping:
- ¼ cup grated Parmesan cheese
- ¼ cup ranch dressing
- 4 slices provolone cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Marinate the Chicken
- In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them.
- Seal or cover and refrigerate for at least 2-3 hours, preferably overnight for maximum flavor.
2. Prepare the Parmesan Crust
- In a small bowl, mix panko breadcrumbs, garlic salt, shredded Parmesan cheese, and melted butter.
- Stir until the breadcrumbs are evenly coated and set aside.
3. Cook the Chicken
- Preheat your grill or a grill pan over medium-high heat.
- Remove the chicken from the marinade and discard any excess liquid.
- Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a baking sheet.
4. Assemble and Broil
- Preheat your oven’s broiler.
- In a small bowl, mix grated Parmesan cheese and ranch dressing to form a spread.
- Spread a layer of the Parmesan-ranch mixture over each chicken breast.
- Top each piece with a slice of provolone cheese.
- Sprinkle the panko Parmesan mixture evenly over the provolone.
- Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and the breadcrumb topping is golden brown.
5. Serve
- Remove from the oven and garnish with chopped fresh parsley, if desired.
- Serve hot with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.
Servings and Timing
- Prep Time: 10 minutes (plus marinating time)
- Cooking Time: 20 minutes
- Total Time: 30 minutes (excluding marinating)
- Servings: 4
- Calories: Approximately 450 kcal per serving
Variations
- Oven-Baked Version: Instead of grilling, bake the marinated chicken at 375°F (190°C) for 25-30 minutes, then proceed with broiling the Parmesan topping.
- Spicy Kick: Add a pinch of red pepper flakes to the marinade for a hint of heat.
- Different Cheese Options: Swap provolone for mozzarella or Swiss cheese for a slight variation in flavor.
- Lower-Carb Version: Use almond flour instead of panko for a gluten-free, low-carb option.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-12 minutes, or in a skillet over low heat until warmed through. Avoid microwaving, as it may make the breading soggy.
FAQs
1. Can I marinate the chicken overnight?
Yes! Marinating overnight enhances the flavor and tenderness of the chicken.
2. Can I bake the chicken instead of grilling?
Absolutely! Bake at 375°F (190°C) for 25-30 minutes, then broil the cheese and crust topping for the final 2-3 minutes.
3. What’s the best cheese substitute for provolone?
Mozzarella, Swiss, or Monterey Jack work well as substitutes.
4. How do I prevent the cheese from burning under the broiler?
Keep a close eye on the chicken while broiling, as the cheese can melt quickly. If necessary, move the baking sheet further from the heat source.
5. Can I use store-bought Italian breadcrumbs instead of panko?
Yes, but panko breadcrumbs provide a crispier texture. If using regular breadcrumbs, consider toasting them slightly before mixing with the butter.
6. What sides go best with this dish?
This dish pairs well with garlic mashed potatoes, roasted asparagus, steamed green beans, or a fresh Caesar salad.
7. Can I make this dish in advance?
You can marinate the chicken and prepare the breadcrumb mixture ahead of time, but cook and assemble it fresh for the best texture and flavor.
8. How do I make this recipe dairy-free?
Use dairy-free cheese alternatives and replace the ranch dressing with a dairy-free version.
9. Can I freeze this dish?
You can freeze uncooked marinated chicken for up to 3 months. However, it’s best to add the Parmesan topping fresh when ready to cook.
10. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will add extra juiciness but may require a longer cooking time.
Conclusion
This homemade version of LongHorn Steakhouse’s Parmesan Crusted Chicken delivers the same mouthwatering flavors as the restaurant favorite. With its flavorful marinade, crispy Parmesan crust, and melted cheese topping, this dish is an absolute must-try. Whether you’re making it for a weeknight dinner or a special occasion, it’s sure to impress!
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LongHorn Steakhouse Parmesan Crusted Chicken
This LongHorn Steakhouse Parmesan Crusted Chicken copycat recipe delivers juicy, marinated chicken topped with a crispy, cheesy Parmesan crust. With a zesty ranch marinade, melted provolone, and a golden panko topping, this restaurant-style dish is easy to make at home. Perfect for a flavorful weeknight dinner or special occasion!
- Total Time: 30 minutes (excluding marinating
- Yield: 4 servings
Ingredients
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- ½ cup olive oil
- ½ cup ranch dressing
- 3 tablespoons Worcestershire sauce
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon black pepper
For the Parmesan Crust:
- ½ cup panko breadcrumbs
- 1 teaspoon garlic salt
- ⅓ cup shredded Parmesan cheese
- 2 tablespoons melted butter
For the Topping:
- ¼ cup grated Parmesan cheese
- ¼ cup ranch dressing
- 4 slices provolone cheese
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them.
- Seal or cover and refrigerate for at least 2-3 hours, preferably overnight for maximum flavor.
Step 2: Prepare the Parmesan Crust
- In a small bowl, mix panko breadcrumbs, garlic salt, shredded Parmesan cheese, and melted butter.
- Stir until the breadcrumbs are evenly coated and set aside.
Step 3: Cook the Chicken
- Preheat your grill or a grill pan over medium-high heat.
- Remove the chicken from the marinade and discard any excess liquid.
- Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a baking sheet.
Step 4: Assemble and Broil
- Preheat your oven’s broiler.
- In a small bowl, mix grated Parmesan cheese and ranch dressing to form a spread.
- Spread a layer of the Parmesan-ranch mixture over each chicken breast.
- Top each piece with a slice of provolone cheese.
- Sprinkle the panko Parmesan mixture evenly over the provolone.
- Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and the breadcrumb topping is golden brown.
Step 5: Serve
- Remove from the oven and garnish with chopped fresh parsley, if desired.
- Serve hot with sides like mashed potatoes, roasted vegetables, or a fresh salad.
Notes
- Oven-Baked Version: Bake the marinated chicken at 375°F (190°C) for 25-30 minutes before broiling the topping.
- Spicy Kick: Add red pepper flakes to the marinade for heat.
- Different Cheese Options: Swap provolone for mozzarella or Swiss.
- Low-Carb Option: Use almond flour instead of panko for a gluten-free version.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilled & Broiled
- Cuisine: American
