How to Make Longhorn Steakhouse Parmesan Crusted Chicken at Home [Secret Recipe]
Longhorn Steakhouse Parmesan Crusted Chicken stands out as one of the restaurant’s most beloved menu items, particularly due to its irresistible combination of crispy, cheesy topping and perfectly juicy chicken beneath. When I discovered I could recreate this signature dish at home with nearly identical nutritional value (660 calories for the copycat versus 650 calories for the restaurant version), I knew I had to share this secret recipe.
Making this copycat Longhorn Parmesan Crusted Chicken recipe at home is certainly worth the effort, especially since it takes under an hour to prepare. We’ll walk through the entire process of transforming four boneless chicken breasts into a restaurant-quality meal using a blend of Parmesan and Provolone cheeses (1/2 cup of each) and light, crunchy Panko breadcrumbs. In fact, this recipe is incredibly flexible – you can even substitute Mozzarella for Provolone if that’s what you have on hand. The key techniques involve marinating the chicken for at least 30 minutes, searing it for 4-5 minutes per side, then finishing under the broiler for 3-4 minutes to achieve that signature golden crust.
Gathering the Ingredients for the Perfect Crust
Creating the perfect crust for Longhorn Steakhouse Parmesan Crusted Chicken starts with gathering high-quality ingredients. The right combination of proteins, cheeses, and breadcrumbs makes all the difference between an ordinary chicken dish and a restaurant-worthy masterpiece.
Chicken and marinade essentials
First of all, you’ll need boneless, skinless chicken breasts as your protein base. For optimal results, pound them to approximately 1/2-inch thickness using a meat tenderizer. This ensures even cooking and tenderness throughout. Additionally, thinner chicken cutlets cook more quickly and provide more surface area for that delicious parmesan crust to adhere to.
For the marinade, you’ll need Italian dressing as your primary flavor base. Most recipes recommend marinating the chicken for at least 30 minutes, though overnight marination develops even deeper flavor. Moreover, some recipes suggest creating a custom marinade by combining 1/3 cup olive oil, 1/3 cup ranch dressing, 2 tablespoons Worcestershire sauce, 1 teaspoon white vinegar, 1 teaspoon lemon juice, 1 tablespoon minced garlic, and 1/2 teaspoon pepper.
Cheese blend and topping components
The signature crust requires a carefully balanced cheese mixture. To prepare an authentic copycat version, you’ll need 1/2 cup Parmesan cheese and 1/2 cup Provolone cheese, both chopped into small bits or shredded. Furthermore, you’ll require 6 tablespoons of Buttermilk Ranch dressing to bind the cheese mixture.
For the crispy topping, gather 3/4 cup panko breadcrumbs (preferred over regular breadcrumbs for extra crunch), 4 tablespoons melted salted butter, and 2 teaspoons garlic powder. This combination creates that signature golden-brown crust that makes the Longhorn Steakhouse version so memorable.
Optional swaps and substitutions
Don’t worry if you don’t have every ingredient on hand. Several modifications work well in this recipe:
- Cheese alternatives: Swiss, Mozzarella, or Munster can replace Provolone if needed
- Chicken options: Chicken tenders or boneless thighs can substitute for breasts (adjust cooking time accordingly)
- Marinade shortcuts: Plain bottled Italian dressing works as a quick marinade alternative
- Breadcrumb variations: Regular breadcrumbs or cornflake crumbs can replace panko in a pinch
- Ranch dressing: Regular Ranch can substitute for Buttermilk Ranch
Most importantly, freshly grated cheese provides better melting properties than pre-shredded varieties, which contain anti-caking agents. Brands like Boars Head for Provolone and BelGioioso for Parmesan offer superior flavor for this copycat Longhorn recipe.
Step-by-Step: How to Make Longhorn Parmesan Crusted Chicken
Now that we’ve gathered our ingredients, let’s dive into the cooking process for this restaurant favorite. The secret to creating authentic Longhorn Steakhouse Parmesan Crusted Chicken lies in following each step carefully to achieve that perfect balance of juicy chicken and crispy topping.
1. Marinate the chicken
Begin by pounding your chicken breasts to approximately 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tenderness throughout. Next, whisk together the Italian dressing and ranch until well combined. Place the chicken in a gallon freezer bag, pour the marinade over it, seal out the air, and refrigerate for at least 30 minutes—though overnight marination will develop deeper flavor. The marinade not only flavors the chicken but also helps keep it juicy during cooking.
2. Sear or grill the chicken
Heat 2-3 tablespoons of vegetable oil in a large, oven-safe skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Place the chicken in the hot skillet and cook for 4-5 minutes on each side until golden brown. Resist the urge to move the chicken while cooking as this prevents a nice golden sear from forming. Alternatively, you can grill the chicken for 12-15 minutes until fully cooked.
3. Prepare the cheese sauce
While the chicken cooks, combine 3/4 cup Provolone cheese (chopped into bits), 3/4 cup Parmesan cheese, and 6 tablespoons of Buttermilk Ranch dressing in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until mostly melted. The cheese sauce should be slightly lumpy—this is normal and creates texture in the final dish.
4. Add the breadcrumb topping
In a separate bowl, mix 1 cup panko breadcrumbs, 2 teaspoons garlic powder, and 5 tablespoons melted butter until the crumbs are evenly moistened. After the chicken is cooked through, spread the melted cheese mixture evenly over each piece of chicken. Subsequently, sprinkle the breadcrumb mixture on top, gently pressing it into the cheese with the back of a spoon to help it adhere.
5. Broil to finish
Position your oven rack in the middle of the oven and preheat the broiler to low (around 450°F). Place the chicken under the broiler for 3-5 minutes until the breadcrumbs turn golden brown and the cheese bubbles. Watch carefully during this step—broilers can burn food quickly if left unattended. The internal temperature of the chicken should reach 165°F. Remove from the oven and let rest for 5 minutes before serving.
Tips to Nail the Copycat Longhorn Parmesan Crusted Chicken Recipe
After mastering the basic steps, it’s time to focus on the finer details that transform good chicken into an authentic Longhorn Steakhouse experience. These professional tips will help you achieve restaurant-quality results every time.
Use thin-sliced or pounded chicken breasts
The thickness of your chicken makes all the difference in this recipe. Ideally, pound your chicken breasts to approximately 1/2 inch thickness throughout. This ensures even cooking and prevents the dreaded combination of overcooked edges with undercooked centers. Rather than aggressive pounding (which can tear the meat), try butterflying thicker breasts by carefully slicing through the middle “much like you’re cutting open a bagel.” Thinner chicken also provides more surface area for that delicious Parmesan crust to adhere to.
Don’t skip the broiler step
The broiler is your secret weapon for achieving that signature Longhorn crust. Position your oven rack in the middle (second lowest shelf) and never leave the broiler unattended – “this can burn before you know it.” The final 2-3 minutes under the broiler transforms the Parmesan-breadcrumb topping into a golden, crispy crust that makes this dish special. Without this step, you simply won’t achieve the authentic texture that makes this recipe so popular.
How to avoid a soggy crust
Nobody wants a soggy Parmesan crust! First, use panko instead of regular breadcrumbs as they “absorb less oil than other varieties.” Second, consider adjusting your breadcrumb-to-cheese ratio – using more Parmesan (about 3/4 cup) to fewer breadcrumbs (1/2 cup) creates a more moisture-resistant coating. Third, try Bobby Flay’s technique: place the cheese directly on the chicken first, creating a “waterproof barrier” before adding any sauce. Finally, consider serving the chicken atop a swirl of marinara rather than drowning it in sauce.
Best cheese combinations to try
For optimal flavor and texture, use freshly grated Parmesan rather than pre-packaged versions which contain cellulose that “prevents the cheese from melting nicely.” A true 24-month aged Parmigiano Reggiano delivers the best flavor profile. For exciting variations, try mixing Parmesan with Asiago or Romano, or splitting Mozzarella and Provolone 50/50 for the melty layer. Remember that fresh-grated cheese melts more evenly than pre-shredded varieties, creating that perfect golden crust Longhorn is famous for.
Serving, Storing, and Reheating Like a Pro
The perfect Longhorn Steakhouse Parmesan Crusted Chicken experience doesn’t end with cooking—serving it with complementary sides and knowing how to handle leftovers completes your culinary achievement.
Best side dishes to serve with it
Choosing the right accompaniments enhances your copycat Longhorn creation. Garlic mashed potatoes provide a creamy, savory base that pairs beautifully with the crispy chicken. Steamed broccoli offers a nutritious contrast in both color and texture, balancing the richness of the dish. For a complete restaurant-style experience, consider adding cheesy garlic bread to round out the meal.
Alternatively, try these excellent pairings:
- Caesar salad with crisp romaine lettuce and homemade croutons
- Pasta tossed with Alfredo sauce or marinara for an Italian-inspired meal
- Roasted seasonal vegetables like asparagus, carrots, or zucchini
- Rice pilaf or creamy risotto for a heartier option
How to store leftovers
Properly stored Parmesan crusted chicken maintains its quality for 3-4 days in the refrigerator. Place cooled chicken in an airtight container to preserve freshness and prevent absorption of other food odors. Keep the container sealed to maintain the chicken’s moisture level.
For longer preservation, freezing works wonderfully. Wrap each piece individually in plastic wrap followed by aluminum foil to prevent freezer burn. Afterward, place them in a freezer-safe container or bag and store for up to 2-3 months.
Reheating tips to keep the crust crispy
The microwave is convenient but turns your crispy chicken soggy. Instead, preheat your oven to 350°F and place the chicken on a baking sheet for 7-10 minutes until heated through and crispy again. Cover with foil initially, then remove it for the last few minutes to restore crispiness.
For quicker results, an air fryer works magnificently—set it to 375°F and reheat for 3-5 minutes until warmed through and the crust regains its crunch. Consequently, you’ll achieve that fresh-made texture without drying out the chicken.
A skillet over medium heat with a little oil offers another excellent option. Cover the pan to ensure even heating, checking occasionally until the chicken reaches the desired temperature and crispiness.
Conclusion
Recreating Longhorn Steakhouse’s Parmesan Crusted Chicken at home brings restaurant-quality dining to your kitchen table. Throughout this guide, we’ve broken down the process into manageable steps anyone can follow. The secret undoubtedly lies in that perfect combination of Parmesan and Provolone cheeses paired with crispy panko breadcrumbs, all atop juicy marinated chicken.
Many home cooks miss critical details when attempting copycat recipes. Consequently, we’ve highlighted essential techniques such as properly pounding the chicken to even thickness, allowing adequate marination time, and most importantly, finishing under the broiler for that signature golden crust. These steps essentially transform ordinary chicken into an impressive meal your family will request repeatedly.
Flexibility remains one of this recipe’s greatest strengths. Whether substituting cheese varieties or adjusting breadcrumb ratios, you can customize while maintaining the dish’s integrity. Additionally, proper storage and reheating methods ensure leftovers taste nearly as delicious as when freshly made.
After trying this recipe myself, I can confirm it rivals the restaurant version at a fraction of the cost. The satisfaction of creating such an impressive dish certainly makes the effort worthwhile. Next time you crave Longhorn’s famous chicken, skip the reservation and head to your kitchen instead – you now possess all the secrets to make this beloved dish your own signature recipe.
FAQs
Q1. What are the key ingredients for Longhorn Steakhouse Parmesan Crusted Chicken? The key ingredients include boneless chicken breasts, a blend of Parmesan and Provolone cheeses, panko breadcrumbs, buttermilk ranch dressing, and Italian dressing for marinating. The cheese blend and breadcrumb topping create the signature crispy crust.
Q2. How do you ensure the breading sticks to the chicken? To ensure the breading adheres well, first marinate the chicken, then sear it in a skillet. After searing, spread the melted cheese mixture over the chicken and press the breadcrumb topping gently into the cheese. Finish by broiling, which helps create a golden, crispy crust that sticks to the chicken.
Q3. What’s the best way to reheat Parmesan Crusted Chicken without making it soggy? To maintain crispiness, reheat the chicken in an oven preheated to 350°F for 7-10 minutes. Alternatively, use an air fryer at 375°F for 3-5 minutes. Avoid using a microwave as it can make the crust soggy.
Q4. Can I make substitutions in the recipe? Yes, the recipe is flexible. You can substitute Mozzarella or Swiss for Provolone cheese, use chicken tenders instead of breasts, or replace panko with regular breadcrumbs. You can also use bottled Italian dressing as a quick marinade alternative.
Q5. What are some good side dishes to serve with Parmesan Crusted Chicken? Excellent side dishes include garlic mashed potatoes, steamed broccoli, Caesar salad, pasta with Alfredo or marinara sauce, roasted seasonal vegetables, or rice pilaf. These complement the rich flavors of the chicken and provide a balanced meal.