Introduction
Can a homemade chicken dinner truly match the restaurant quality of your favorite steakhouse? This Longhorn Steakhouse Parmesan Crusted Chicken copycat recipe says yes—boldly. Juicy, seasoned grilled chicken smothered in creamy ranch, gooey provolone, and a golden parmesan crust—it’s everything fans of the dish love, now made at home with ease.
Whether you’re craving comfort food or looking to impress guests, this cheesy, flavorful dish delivers steakhouse taste without the bill.
Ingredients List
For the Chicken:
- 2 large boneless, skinless chicken breasts (halved horizontally)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
For the Ranch-Cream Topping:
- 1/4 cup ranch dressing
- 2 tbsp sour cream or mayo
For the Cheese Layers:
- 4 slices provolone cheese
- 1/4 cup grated Parmesan
For the Parmesan Crust Topping:
- 1/3 cup shredded Parmesan
- 1/4 cup panko breadcrumbs
- 1 tbsp melted butter
- 1/2 tsp garlic powder
- 1 tsp chopped parsley (optional)
Substitutions:
- Use mozzarella if you don’t have provolone.
- Greek yogurt works in place of sour cream for a lighter twist.
- Add a pinch of cayenne to the topping if you like a bit of heat.
Timing
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Broil Time: 2–3 minutes
- Total Time: ~30 minutes
That’s quicker than waiting for a table at Longhorn on a Friday night.
Step-by-Step Instructions
Step 1: Prepare and Season the Chicken
Pound chicken cutlets to even thickness. Season with salt, pepper, garlic powder, onion powder, and paprika.
Step 2: Cook the Chicken
Heat olive oil in a large skillet or grill pan over medium heat. Cook chicken 5–6 minutes per side, until golden and fully cooked. Remove from heat and place on a foil-lined baking sheet.
Step 3: Add the Ranch Layer
Mix ranch dressing and sour cream in a small bowl. Spread evenly over each chicken breast.
Step 4: Add the Cheese
Top each chicken breast with a slice of provolone and a sprinkle of Parmesan.
Step 5: Make the Parmesan Crust
In a bowl, combine shredded Parmesan, panko, garlic powder, parsley, and melted butter. Spoon over the cheesy chicken.
Step 6: Broil to Finish
Place under broiler for 2–3 minutes, or until the crust is golden and bubbly. Watch carefully to avoid burning.
Nutrition (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | 40g |
| Fat | 28g |
| Carbs | 10g |
| Fiber | 0.5g |
Nutrition will vary based on cheese and ranch dressing brands used.
Healthier Alternatives for the Recipe
- Swap ranch for light or yogurt-based dressing
- Use low-fat cheese or reduce quantity
- Skip panko and use crushed almonds for a low-carb crust
- Air-fry the chicken instead of pan-frying
Serving Suggestions
- Classic pairing: Mashed potatoes or garlic parmesan roasted veggies
- Low-carb sides: Roasted broccoli, sautéed spinach, or cauliflower mash
- Upgrade the plate: Drizzle with a balsamic glaze or serve over a salad for a restaurant-style presentation
Common Mistakes to Avoid
- Overcooking the chicken: Use a thermometer to reach 165°F for juiciness
- Too much ranch: Keep it to a thin layer or it’ll overpower the crust
- Broiling too long: Always watch the broiler—1 extra minute can burn the topping
Storing Tips for the Recipe
- Fridge: Store leftovers in an airtight container up to 3 days
- Reheat: Use the oven or toaster oven to maintain the crisp crust
- Freezing? Not ideal due to dairy-based topping texture after thawing
Conclusion
This Longhorn Steakhouse Parmesan Crusted Chicken delivers steakhouse flavor in a weeknight-friendly format. Creamy, crispy, cheesy, and deeply satisfying—this copycat recipe might just become your new go-to chicken dinner.
Try it tonight and let us know your verdict in the comments! Don’t forget to subscribe for more delicious restaurant-style recipes made simple.
FAQs
Q: Can I make this with chicken thighs?
Yes! Boneless, skinless thighs will be juicier but slightly fattier.
Q: What’s the best way to broil without drying the chicken?
Make sure the cheese and toppings are layered while the chicken is still warm, and broil only until golden.
Q: Can I use a grill instead of a skillet?
Absolutely! Just move the cooked chicken to an oven-safe pan before broiling the topping.
Q: What’s a good gluten-free alternative to panko?
Use crushed gluten-free crackers or almond flour for a crispy, GF option.
