Copycat Parmesan Crusted Chicken (Longhorn Steakhouse Style)

This copycat Parmesan crusted chicken brings all the bold flavor of the Longhorn Steakhouse classic right to my kitchen. Juicy, seasoned chicken breasts are topped with a creamy ranch spread, melted cheeses, and a crispy Parmesan crust that’s broiled to golden perfection. It’s one of those dishes that feels fancy but is surprisingly easy to make at home—and honestly, I think it tastes even better homemade.

Why I Love This Recipe

I love how this chicken is bursting with layers of flavor and texture. The ranch and cheese topping adds creaminess, while the crispy Parmesan crust gives every bite a satisfying crunch. It pairs beautifully with mashed potatoes, pasta, or a simple side salad. I also appreciate that it uses pantry-friendly ingredients but still looks (and tastes) like something straight off a restaurant menu.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Ranch dressing
• Shredded mozzarella cheese
• Shredded provolone cheese
• Grated Parmesan cheese
• Panko breadcrumbs
• Melted butter
• Fresh parsley (optional for garnish)

Directions

1. I start by pounding the chicken breasts to an even thickness, then season them with salt, pepper, and garlic powder.

2. I heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden, about 4–5 minutes per side.

3. I transfer the chicken to a baking dish and top each piece with a spoonful of ranch dressing.

4. I layer shredded mozzarella and provolone cheese over the ranch for that creamy, melty texture.

5. In a small bowl, I mix together Parmesan cheese, panko breadcrumbs, and melted butter to form the crust.

6. I sprinkle the Parmesan topping over the cheese-covered chicken.

7. I broil everything for 3–5 minutes until the crust is golden and bubbly, keeping a close eye so it doesn’t burn.

8. I remove the chicken from the oven and garnish with parsley before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap the ranch dressing for Caesar or garlic aioli for a different flavor profile. I’ve also tried adding crushed red pepper flakes to the Parmesan crust for a spicy kick. If I want a lighter version, I use light mozzarella and skip the butter in the breadcrumb topping. For extra crispiness, I bake the crust separately for a few minutes and add it just before broiling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken in a 350°F oven for 10–15 minutes to maintain the crust’s crispness. Microwaving is quicker but softens the topping. I avoid freezing this dish, as the texture of the cheese and crust changes once thawed.

FAQs

Can I make this chicken without a broiler?

Yes, I bake the chicken at 400°F until the crust is golden, though it might take a few extra minutes. The broiler just gives it that perfect crisp finish.

What’s the best cheese blend to use?

I use mozzarella and provolone for creaminess and meltability, but I’ve also tried Monterey Jack and white cheddar for variation.

Can I prep this ahead of time?

Yes, I prepare everything up to the broiling step and refrigerate. When I’m ready to serve, I broil it fresh so the crust is crispy.

Is this recipe gluten-free?

To make it gluten-free, I swap the panko breadcrumbs for a gluten-free version. Everything else is naturally gluten-free.

What’s the best side to serve with it?

I usually pair it with garlic mashed potatoes, roasted veggies, or a Caesar salad for a complete meal that feels restaurant-worthy.

Conclusion

This copycat Parmesan crusted chicken is everything I love about a great restaurant meal—rich, crispy, cheesy, and loaded with flavor. It’s surprisingly easy to pull off at home, and once I made it myself, I stopped ordering it out. Whether I’m cooking for a special dinner or just want to treat myself, this dish never disappoints.