How to Make Irresistible Copycat Longhorn Parmesan Crusted Chicken with Easy Ground Flavors

Longhorn’s Parmesan Crusted Chicken is a fan favorite—and for good reason. It’s juicy, cheesy, and topped with a crispy, savory crust that’s unforgettable. The good news? You can recreate that same delicious dish at home with simple ingredients and no need for dining out.

This copycat recipe captures all the flavor without using any pork, salami, or alcohol. It’s an easy, budget-friendly meal that works for busy weeknights or special dinners. With step-by-step instructions, this dish becomes an instant hit for families, guests, or even meal prep.

If you’re craving restaurant-style chicken without leaving the house, this recipe is your new go-to.

Why You’ll Love This Longhorn Parmesan Crusted Chicken

This recipe checks every box: easy to make, full of flavor, and crowd-pleasing. The chicken is tender and juicy, topped with creamy ranch and melty cheese, then finished with a golden Parmesan crust that adds the perfect crunch.

It’s also flexible—great with pasta, veggies, or salad. No need for hard-to-find ingredients or complex steps. And because it skips alcohol and processed meats, it fits a cleaner, more wholesome approach to dinner.

Best of all, it reheats well, so leftovers stay just as tasty. Simple, satisfying, and family-approved—what’s not to love?

What You’ll Need

To make this irresistible copycat Longhorn Parmesan Crusted Chicken, you don’t need anything fancy—just a few everyday ingredients that bring big flavor. Here’s a breakdown of what you’ll need:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Ranch Spread:

• ¼ cup mayonnaise
• 2 tablespoons ranch dressing

For the Cheese Layer:

• 4 slices provolone cheese (or mozzarella if preferred)

For the Parmesan Crust:

• ½ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs
• 1 tablespoon melted butter
• ½ teaspoon dried parsley (optional)

These ingredients are easy to find at any grocery store. If you’re looking to keep it a little lighter, you can use light mayo or reduced-fat cheese, and it’ll still turn out delicious. No alcohol, no pork, no fillers—just clean, simple flavors that work.

How to Make Longhorn Parmesan Crusted Chicken

Let’s break this down step by step. It’s easier than you think to create that restaurant-style result at home.

1. Prep the Chicken:

Pound the chicken breasts to an even thickness for quicker, even cooking. Rub each with olive oil, then season both sides with garlic powder, onion powder, paprika, salt, and pepper.

2. Cook the Chicken:

In a large skillet or grill pan over medium heat, cook the chicken for 5–6 minutes per side or until the internal temperature reaches 165°F. Remove from heat and place on a baking sheet.

3. Add Ranch & Cheese:

In a small bowl, mix the mayonnaise and ranch dressing. Spread about a tablespoon of this mixture over each chicken breast. Top each with a slice of provolone cheese.

4. Make the Parmesan Crust:

Combine Parmesan cheese, panko breadcrumbs, melted butter, and parsley in a bowl. Spoon this mixture generously over the cheese-topped chicken.

5. Broil to Finish:

Place the baking sheet under the broiler for 2–3 minutes, or until the Parmesan topping is golden and crisp. Keep an eye on it—broiling can go from perfect to burnt quickly.

And that’s it! You’ve just made a restaurant-quality meal right in your own kitchen. Serve with your favorite side dish and enjoy every cheesy, crispy bite.

You Must Know

Before you start, a few quick essentials will help make this dish a success:

• Pound the chicken to even thickness for quick, even cooking.
• Rest the meat for 5 minutes after cooking to keep it juicy.
• Don’t skip seasoning—it builds the base flavor before toppings.
• Watch the broiler closely—just 2–3 minutes can turn golden into burnt.
• Double the ranch spread if you love creamy toppings or want extra on the side.

Little things make a big difference. These tips help you get that restaurant-level result at home, without any complicated steps.

Perfecting the Cooking Process

Here’s how to really nail the technique:

• Sear the chicken in a hot skillet with olive oil to lock in flavor.
• Cook to 165°F using a thermometer to avoid dry meat.
• Melt the cheese on warm chicken so it starts softening before broiling.
• Broil briefly to crisp the Parmesan crust—just a few minutes does the trick.
• Keep it juicy by not overcooking. Let broiling finish it off.

By focusing on temperature and timing, your chicken will turn out tender inside and crisp on top—just like Longhorn’s, if not better.

Add Your Touch

This recipe is super flexible—perfect for customizing:

• Spice it up with a pinch of red pepper flakes or a dash of hot sauce in the ranch spread.
• Swap cheeses like mozzarella, cheddar, or Monterey Jack for a different flavor twist.
• Use herbs like parsley, thyme, or basil in the Parmesan crust for extra freshness.
• Serve it your way—over pasta, on a sandwich bun, or with roasted veggies.

Want to go low-carb? Skip the breadcrumbs and use almond meal. Cooking for kids? Leave off the spices and add a touch of honey to the sauce. This chicken adapts to any taste!

Storing & Reheating

Leftovers? No problem. Here’s how to keep them tasty:

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• Storage: Let the chicken cool, then store in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm in the oven at 350°F for 10–15 minutes, or in the air fryer for a crisp finish. Microwave works, but the crust won’t stay crunchy.

Tip: If reheating in the oven, cover with foil for the first 10 minutes, then uncover to re-crisp the top. It’s nearly as good as fresh!

Chef’s Helpful Tips

Want to take your Parmesan Crusted Chicken to the next level? These quick pro tips will help:

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• Use fresh Parmesan instead of pre-shredded for better melting and richer flavor.
• Don’t overcrowd the pan when searing—give each piece space for a golden crust.
• Line your baking sheet with foil or parchment for easier cleanup.
• Add crunch by mixing crushed cornflakes or plain crackers with the breadcrumbs.
• Make it a meal by pairing with garlic mashed potatoes, buttered green beans, or a crisp side salad.

Pro move: Prep the chicken and toppings ahead of time, then assemble and broil just before dinner for a quick, hot meal with zero last-minute stress.

FAQ FOR Longhorn Parmesan Crusted Chicken

Can I use chicken thighs instead of breasts?
Yes! Just make sure they’re boneless and skinless. Adjust cooking time as thighs may take a little longer.

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Is there a substitute for ranch dressing?
If you’re not a ranch fan, use plain Greek yogurt with garlic powder and a pinch of dried herbs for a similar creamy tang.

Can I make it gluten-free?
Absolutely—just use gluten-free breadcrumbs or crushed gluten-free crackers for the crust.

What cheese works best if I don’t have provolone?
Mozzarella, Swiss, or even Havarti are good alternatives. Pick one that melts well.

Can I prep this in advance?
Yes. You can cook the chicken ahead and store it in the fridge. Add the toppings and broil just before serving for best texture and taste.

Conclusion

Copycat Longhorn Parmesan Crusted Chicken is one of those comforting, crowd-pleasing meals that feels special but is easy enough for any weeknight. With simple ingredients, flavorful layers, and a crispy, cheesy crust, it’s no wonder this recipe is a fan favorite at home.

By following the easy steps, using fresh ingredients, and making it your own with small tweaks, you can recreate restaurant flavor without the wait—or the price. Whether you’re feeding a family, impressing guests, or just treating yourself, this dish is a winner every time.

So grab your skillet, turn up the broiler, and get ready to enjoy one of the most irresistible chicken dinners you’ll ever make—no reservations needed!