Longhorn Parmesan Crusted Chicken

There’s something about the combination of juicy grilled chicken and a crispy Parmesan crust that keeps people coming back to Longhorn Steakhouse. The balance of flavors—the smoky sear of the chicken, the creamy, tangy cheese topping, and the perfect crunch—creates a dish that feels indulgent yet comforting.

If you’ve ever wished you could recreate Longhorn Steakhouse Parmesan Crusted Chicken in your own kitchen, you’re not alone. Fortunately, with the right ingredients and techniques, you can make this legendary dish at home. This guide will walk you through every phase, from marinating the chicken to achieving that signature golden crust.

I remember the first time I tried Longhorn Parmesan Crusted Chicken. It wasn’t just the flavor that stood out—it was the way it turned an ordinary meal into something special. My family had been debating between steak or chicken for dinner, and this dish won hands down. The moment I took that first bite, the buttery, cheesy crust melted into the smoky, juicy chicken, and I knew I had to figure out how to make it at home. After countless attempts and a few tweaks, I finally perfected this copycat recipe. Now, it’s a staple in our house, and I’m excited to share it with you!

First: Gather Your Ingredients for Longhorn Parmesan Crusted Chicken

Before you start cooking, make sure you have all the ingredients ready:

the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 3 tablespoons vegetable oil

For the Marinade:

• 1/3 cup olive oil
• 1/3 cup ranch dressing
• 2 tablespoons Worcestershire sauce
• 1 teaspoon distilled white vinegar
• 1 teaspoon lemon juice
• 1 tablespoon minced garlic
• 1/2 teaspoon black pepper

For the Parmesan Crust:

• 1/2 cup Parmesan cheese (chopped into bits)
• 1/2 cup Provolone cheese (chopped into bits)
• 6 tablespoons buttermilk ranch dressing
• 4 tablespoons melted butter
• 3/4 cup panko breadcrumbs
• 2 teaspoons garlic powder

Second: How to Prepare and Marinate Parmesan Crusted Chicken

1. Pound the chicken breasts to 1/2 inch thickness for even cooking.
2. In a mixing bowl, whisk together the marinade ingredients.
3. Place the chicken in a gallon-sized freezer bag and pour in the marinade.
4. Seal the bag, shake well, and refrigerate for at least 30 minutes (or overnight for maximum flavor).

Third: Cooking Longhorn Steakhouse Parmesan Crusted Chicken to Perfection

1. Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat.
2. Remove the chicken from the marinade, letting excess drip off.
3. Sear the chicken for 4-5 minutes per side until golden brown and cooked through.
4. Transfer the chicken to a baking sheet and tent with foil to keep warm.

Fourth: Creating the Signature Parmesan Crust for Longhorn Chicken

1. Preheat the oven to 450°F (low broil setting).
2. In a bowl, combine Parmesan, Provolone, and ranch dressing.
3. Microwave in 15-second increments, stirring in between, until the cheese melts.
4. Spread the cheese mixture over the cooked chicken.
5. In another bowl, mix melted butter, garlic powder, and panko breadcrumbs.
6. Sprinkle the breadcrumb mixture over the cheese topping.

Fifth: Broiling and Serving Longhorn Parmesan Crusted Chicken

1. Place the chicken under the broiler for 3-4 minutes until the topping is golden brown.
2. Keep an eye on it to prevent burning.
3. Serve hot with mashed potatoes, roasted broccoli, or green beans.

Pro Tips for Perfect Longhorn Steakhouse Parmesan Crusted Chicken

• Use freshly grated Parmesan for the best flavor and melt.
• Pound the chicken evenly to ensure uniform cooking.
• Let the chicken rest after cooking for juicier results.
• Broil carefully to prevent burning while achieving a crispy crust.

Common Mistakes to Avoid When Making Longhorn Parmesan Crusted Chicken

• Skipping the marinade: This step infuses flavor and keeps the chicken tender.
• Overcooking the chicken: Use a meat thermometer and remove from heat at 165°F.
• Using pre-shredded cheese: It contains anti-caking agents that prevent smooth melting.

FAQs About Longhorn Steakhouse Parmesan Crusted Chicken

Q: Can I make Longhorn-style Parmesan Chicken in the oven?

Yes! Bake the chicken at 425°F for 15-18 minutes before adding the Parmesan crust and broiling for a crispy top.

Q: What cheese is used in Longhorn’s Parmesan Crusted Chicken?

The dish features Parmesan and Provolone cheese, but Swiss, Mozzarella, or Muenster are good substitutes.

Q: How do I make a keto-friendly version?

Replace panko breadcrumbs with crushed pork rinds for a low-carb alternative.

Q: Can I grill the chicken instead of searing it?

Absolutely! Cook on a preheated grill over medium-high heat for 4-7 minutes per side.

Best Side Dishes for Longhorn Parmesan Crusted Chicken

• Creamy Mashed Potatoes
• Texas Roadhouse Copycat Rolls
• Roasted Carrots or Asparagus
• Cheesy Scalloped Potatoes

For a twist on classic chicken dishes, you might also love this Garlic Parmesan Chicken and Potatoes Skillet, which offers a hearty, one-pan meal full of flavor.

If you’re a fan of creamy and indulgent pasta dishes, don’t miss out on this Buffalo Chicken Pasta—it’s the perfect blend of heat and cheesiness.

For those who enjoy a variety of comfort foods, you might also want to try this Easy Cracker Barrel Meatloaf Recipe, a homestyle favorite that pairs well with classic sides.

Conclusion

Making Longhorn Steakhouse Parmesan Crusted Chicken at home is easier than you think! With a few simple ingredients and techniques, you can enjoy this delicious, cheesy, and crispy dish anytime.

Give this recipe a try and let us know how it turns out! Share your experience in the comments and don’t forget to follow us for more copycat recipes.

Enjoy your restaurant-quality Parmesan Crusted Chicken at home!

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