30-Minute Longhorn Parmesan Crusted Chicken – Easy Copycat Recipe

Learn how to make the best Longhorn Parmesan Crusted Chicken with this easy, step-by-step guide. This restaurant-quality dish can be made right in your kitchen – perfect for weeknight dinners or special occasions!

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Table of Contents

• Why You’ll Love This Recipe
• Ingredients
• Step-by-Step Instructions
• Pro Tips
• Serving Suggestions
• Nutritional Information
• Storage & Leftovers
• FAQs
• Related Recipes

Have you ever tasted the mouthwatering Longhorn Parmesan Crusted Chicken at LongHorn Steakhouse and wished you could recreate that magic at home? Look no further! This copycat recipe brings the restaurant’s signature dish straight to your kitchen with simple ingredients and easy-to-follow steps. The juicy chicken breasts topped with a crispy, golden parmesan crust will impress your family and friends while satisfying those restaurant cravings without the restaurant price tag.

As a long-time fan of LongHorn Steakhouse, I’ve perfected this Longhorn Parmesan Crusted Chicken recipe after many testing sessions. This homemade version captures all the flavors and textures that make the original so popular—tender chicken, rich ranch dressing, and that irresistible crispy parmesan crust that’s both crunchy and creamy. Whether you’re a seasoned home cook or a beginner in the kitchen, this easy parmesan crusted chicken recipe will quickly become a family favorite. According to America’s Restaurant, copycat recipes like this one are becoming increasingly popular as food prices continue to rise and people look to recreate their favorite restaurant dishes at home.

Why You’ll Love This Longhorn Parmesan Crusted Chicken

• Restaurant-quality results in just 30 minutes from start to finish!
• Budget-friendly alternative to dining out—same great taste at a fraction of the cost
• Simple ingredients that you likely already have in your pantry and refrigerator
• Versatile main dish that pairs perfectly with countless side options
• Kid-approved flavor that even picky eaters will devour
• Impressive enough for special occasions but easy enough for weeknight dinners
• Make-ahead friendly for busy schedules
• Customizable to suit your dietary preferences with easy substitutions

Ingredients for Longhorn Parmesan Crusted Chicken

For the Chicken:

• 4 boneless, skinless chicken breasts (approximately 6-8 oz each)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt and fresh ground black pepper, to taste

Note: For the best results, choose high-quality chicken. According to FoodSafety.gov, chicken should be cooked to an internal temperature of 165°F for safety.

For the Parmesan Crust:

• ½ cup ranch dressing
• ½ cup freshly grated Parmesan cheese
• ¼ cup shredded provolone cheese
• ¼ cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, finely chopped
• ½ teaspoon garlic powder
• ¼ teaspoon red pepper flakes (optional, for a bit of heat)

Ingredient Notes:

• For a gluten-free option, use gluten-free breadcrumbs instead of panko.
• If you don’t have provolone, mozzarella or monterey jack make excellent substitutes.
• While fresh parmesan provides the best flavor for authentic Longhorn Parmesan Crusted Chicken, pre-grated will work in a pinch. Serious Eats explains that freshly grated cheese melts better because it doesn’t contain the anti-caking agents found in pre-packaged options.
• Homemade ranch dressing elevates this dish, but store-bought works wonderfully too.

How to Make Longhorn Parmesan Crusted Chicken – Step by Step

Step 1: Prepare the Chicken

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
2. Pat the chicken breasts dry with paper towels to ensure proper browning.
3. If the chicken breasts are very thick, pound them to an even thickness of about ¾ inch using a meat mallet. This helps them cook evenly.
4. Season the chicken on both sides with salt, pepper, Italian seasoning, garlic powder, onion powder, and paprika.

Step 2: Sear the Chicken

1. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Place the seasoned chicken breasts in the hot pan and sear for 3-4 minutes on each side until golden brown.
3. Transfer the chicken to the prepared baking sheet. (If using an oven-safe skillet, you can keep the chicken in the same pan for baking.)

Step 3: Prepare the Parmesan Crust

1. In a medium bowl, combine the ranch dressing, grated Parmesan cheese, shredded provolone, panko breadcrumbs, melted butter, parsley, garlic powder, and red pepper flakes (if using).
2. Mix well until all ingredients are thoroughly combined. The mixture should have a spreadable consistency.

Step 4: Apply the Parmesan Crust

1. Generously spread the parmesan mixture over the top of each seared chicken breast, dividing it equally among all pieces.
2. Use the back of a spoon to ensure an even layer, approximately ¼-inch thick.

Step 5: Bake to Perfection

1. Place the chicken in the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the parmesan crust is golden brown and bubbly.
2. For an extra golden top, broil for the final 1-2 minutes, watching carefully to prevent burning.

Step 6: Rest and Serve

1. Allow the chicken to rest for 5 minutes before serving. This helps the juices redistribute throughout the meat for maximum tenderness.
2. Garnish with additional fresh parsley if desired and serve with your favorite sides.

Pro Tips for Making the Best Longhorn Parmesan Crusted Chicken

• Room temperature chicken cooks more evenly. Take the chicken out of the refrigerator about 20 minutes before cooking.
• Don’t skip the searing step! This creates a wonderful flavor base and helps the chicken stay juicy. The Kitchn explains that proper searing creates the Maillard reaction, which develops deep flavors and helps seal in moisture.
• Freshly grate your cheese for the best meltability and flavor. Pre-packaged shredded cheese often contains anti-caking agents that can affect how it melts.
• Check for doneness with a meat thermometer rather than cutting into the chicken, which allows juices to escape.
• For an extra rich flavor, add 1-2 tablespoons of grated Romano cheese to the parmesan mixture.
• Make the parmesan crust mixture ahead of time and refrigerate for up to 24 hours for a quick weeknight meal.
• The secret to the best Longhorn Parmesan Crusted Chicken is a generous layer of the parmesan topping—don’t be shy when applying it! According to Food & Wine, a protective layer like our cheese crust can help prevent the chicken from drying out during cooking.

Best Ways to Serve Longhorn Parmesan Crusted Chicken

This versatile copycat Longhorn Parmesan Crusted Chicken pairs beautifully with so many different sides. Here are some perfect serving suggestions:

• Classic steakhouse sides: Garlic mashed potatoes, steamed asparagus, or sautéed mushrooms
• Lighter options: Fresh garden salad, roasted vegetables, or cauliflower rice
• Carb companions: Buttered egg noodles, wild rice pilaf, or crusty bread for soaking up any delicious sauce
• For a complete LongHorn experience: Serve with their famous sweet potato or loaded baked potato
• Sauce it up: A light drizzle of warm marinara sauce or alfredo sauce takes this dish to new heights!

The best way to serve Longhorn Parmesan Crusted Chicken is on a warmed plate right after resting, when the cheese is still slightly bubbling and the chicken is perfectly juicy.

Nutritional Information for Longhorn Parmesan Crusted Chicken

Per serving (1 chicken breast with parmesan crust):

• Calories: 520 kcal
• Protein: 43g
• Carbs: 6g
• Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 150mg
• Sodium: 780mg
• Fiber: 0.5g
• Sugar: 1g

This Longhorn Parmesan Crusted Chicken recipe is relatively low-carb compared to many restaurant meals. For a lighter version, use light ranch dressing and reduce the amount of cheese and butter. According to Healthline, chicken breast is one of the most popular protein sources and is particularly high in vitamin B6 and niacin, which are important for energy production and brain health.

Storage & Leftovers

How long does Longhorn Parmesan Crusted Chicken last in the fridge? Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Can I freeze this parmesan crusted chicken? Yes! Cool the chicken completely, then wrap individual portions in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Best reheating methods:

• Oven (recommended): Reheat at 325°F for 15-20 minutes until warmed through. Cover with foil to prevent the crust from burning.
• Microwave: Use 50% power in 30-second intervals to avoid tough, rubbery chicken. The crust won’t be as crispy with this method.
• Air fryer: 350°F for 3-4 minutes for perfectly crispy reheated chicken.

FAQs for Longhorn Parmesan Crusted Chicken

Can I use chicken thighs instead of breasts for this recipe?

Yes! Boneless, skinless chicken thighs work wonderfully in this Longhorn Parmesan Crusted Chicken recipe. They’re naturally more juicy and flavorful, though they may require slightly different cooking times. Cook thighs to an internal temperature of 165°F (74°C).

What can I use instead of ranch dressing in Longhorn Parmesan Crusted Chicken?

If you don’t have ranch dressing, mayonnaise mixed with a little garlic powder, onion powder, and dried herbs makes an excellent substitute. Caesar dressing or a creamy Italian dressing will also work well while giving the dish a slightly different flavor profile.

How do I prevent the chicken from drying out?

The key to juicy Longhorn Parmesan Crusted Chicken is to not overcook it. Use a meat thermometer to check for doneness, sear the chicken before baking to seal in juices, and allow it to rest after cooking. The parmesan crust also helps keep moisture in during the baking process.

Can I prepare this dish in advance for a dinner party?

Absolutely! You can prepare the chicken up through the searing stage and make the parmesan topping up to 24 hours in advance. Keep them separate in the refrigerator, then top the chicken and bake just before serving. Allow an extra 2-3 minutes of baking time if the chicken is cold from the refrigerator.

Related Recipes You’ll Love

If you enjoy this Longhorn Parmesan Crusted Chicken, try these other delicious recipes:

• Copycat Longhorn Steakhouse Mac and Cheese – The perfect creamy side dish!
• Easy Chicken Parmesan – Another Italian-inspired chicken favorite
• Creamy Tuscan Chicken – Rich and flavorful with sun-dried tomatoes and spinach
• Garlic Butter Steak Bites – For when you want steakhouse flavor in bite-sized form
• Homemade Ranch Seasoning Mix – Perfect for making your own dressing for this recipe!

Conclusion

Now you know how to make the best Longhorn Parmesan Crusted Chicken at home! This copycat recipe brings all the restaurant quality flavor right to your dinner table with minimal effort and maximum deliciousness. The combination of juicy chicken, creamy ranch, and that irresistibly crispy, cheesy crust makes this dish a true crowd-pleaser for any occasion.

Whether you’re looking to save money by skipping the restaurant or simply want to enjoy this famous dish whenever the craving strikes, this recipe has you covered. We’d love to hear how your Longhorn Parmesan Crusted Chicken turned out! Leave a comment below with your experience, or share your photos on social media and tag us—we always enjoy seeing your culinary creations.

Happy cooking!

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