Copycat Longhorn Steakhouse Parmesan Chicken Recipe

If you’ve ever dined at LongHorn Steakhouse, you’ve likely seen their Parmesan Crusted Chicken—a juicy grilled chicken breast topped with a creamy ranch spread, melted cheese, and a golden, crunchy Parmesan crust. It’s so popular that it’s sparked countless home cooks to try their hand at recreating it. The good news? You don’t need a restaurant kitchen to make it.

Step-by-Step Instructions

Step 1: Marinate the Chicken

Start by marinating the chicken. Combine buttermilk, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper in a large bowl or Ziploc bag. Add the chicken and coat well. Let it marinate for at least 1 hour, or ideally overnight in the fridge.

Step 2: Prepare the Ranch Spread

In a small bowl, mix together the ranch dressing, sour cream, and Parmesan cheese. Cover and refrigerate until ready to use. This creamy spread gives the dish its signature richness and acts as a binder for the cheese and crust.

Step 3: Cook the Chicken

Remove the chicken from the marinade and pat dry with paper towels.

Option 1: Grill It (Like LongHorn)

• Preheat a grill or grill pan over medium-high heat.

• Lightly oil the grates.

• Grill the chicken for about 5–6 minutes per side or until the internal temperature reaches 165°F (74°C).

Option 2: Pan-Sear + Oven Finish

• Preheat oven to 400°F (200°C).

• Heat 1 tablespoon oil in a skillet over medium-high heat.

• Sear chicken breasts 2–3 minutes per side until golden brown.

• Transfer to a baking sheet or oven-safe skillet and finish in the oven for 10–15 minutes.

Step 4: Add the Ranch and Cheese Layers

Remove chicken from the oven (if using) and spread 1–2 tablespoons of the ranch mixture evenly over each breast.

Top with shredded mozzarella and provolone cheese, evenly divided among the chicken breasts.

Step 5: Prepare the Parmesan Crust Topping

In a small bowl, mix the panko breadcrumbs, Parmesan cheese, melted butter, and parsley. Add any optional seasonings if you like.

Sprinkle this mixture evenly over the cheese-topped chicken.

Step 6: Broil to Finish

Turn the oven to broil (high).

Place the chicken back into the oven, uncovered, and broil for 2–4 minutes, just until the crust is golden brown and the cheese is bubbly.

Step 7: Serve

Remove from the oven and let rest for 2–3 minutes. Serve hot with your choice of sides.

Serving Suggestions

Classic Steakhouse Sides:

• Mashed potatoes – with garlic or cheddar for extra flavor

• Steamed broccoli – a healthy contrast to the rich chicken

• Grilled asparagus

• Seasoned rice pilaf

• Caesar salad or house salad

Sauce Options (Optional):

• Drizzle with a little extra ranch dressing

• Serve with a lemon wedge for freshness

• Add a splash of balsamic glaze for a gourmet twist

Tips for Success

1. Use Fresh Parmesan

Pre-shredded Parmesan contains anti-caking agents and won’t melt as smoothly. Use fresh-grated Parmesan for best texture and flavor.

2. Don’t Skip the Broiler

The golden crust is what makes this dish so crave-worthy. Even if you’re baking the chicken, finishing under the broiler is essential.

3. Flatten Chicken for Even Cooking

If your chicken breasts are very thick, consider pounding them to an even thickness for uniform cooking and faster grill times.

4. Make It Spicy

Add a dash of cayenne pepper or red pepper flakes to the ranch or crust for a little heat.

Variations

Parmesan Crusted Chicken Tenders

Use chicken tenders instead of full breasts. Marinate and cook as usual but reduce the cooking time. These are perfect for kids or appetizers.

Air Fryer Version

Air fry marinated chicken at 375°F (190°C) for 12–15 minutes. Then add cheese, crust, and return to the air fryer for 2–3 more minutes to melt and crisp.

Low-Carb/Keto Option

• Use crushed pork rinds or almond flour instead of panko.

• Replace ranch dressing with a low-carb version.

Gluten-Free

Use gluten-free panko or crushed gluten-free crackers in place of traditional panko breadcrumbs.

Make-Ahead and Storage Tips

• Make-Ahead: You can marinate the chicken up to 24 hours in advance. The ranch spread and crust mix can also be prepped a day ahead.

• Reheating: Reheat in a 350°F (175°C) oven or air fryer to maintain the crispy crust.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: Freeze cooked chicken (without the crust) in a freezer-safe bag for up to 2 months. Add the crust fresh when reheating.

FAQs

What makes LongHorn’s Parmesan Chicken special?

It’s the combination of juicy grilled chicken, a tangy ranch layer, creamy cheeses, and a crisp, buttery Parmesan crust—all elements balanced for texture and flavor.

Can I use pre-cooked chicken?

Yes, you can use grilled or rotisserie chicken and just add the toppings, then broil to melt and crisp. It’s a good shortcut, though not quite as juicy.

Can I skip the ranch?

Ranch is key to the original flavor, but you can substitute with Caesar dressing or a garlic aioli for a slightly different twist.

Is this the same as LongHorn’s Chicken Parmesan?

No—this is different. LongHorn’s Parmesan Crusted Chicken isn’t a traditional Chicken Parmesan with tomato sauce and pasta. This is more of a steakhouse-style grilled chicken topped with a cheese crust.

Conclusion

With its savory layers, creamy texture, and irresistible crunch, this Copycat LongHorn Steakhouse Parmesan Crusted Chicken is the kind of meal that impresses without requiring hours in the kitchen. From the flavorful marinade to the golden topping, every element is designed to deliver restaurant-quality results at home.