How to Make the Best Longhorn Parmesan Crusted Chicken at Home
You know that warm, crowded-steakhouse feeling—the smell of garlic, butter, and melting cheese—that hits you the moment you walk in. You can capture that at home with a simple copycat longhorn recipe that feels indulgent without a lot of fuss.
This short introduction shows you the plan: marinate thin-sliced poultry in Italian and ranch dressing, sear for color, then finish with a creamy provolone-parmesan sauce and a panko-garlic-butter topping.
In under an hour you get seared juiciness, a golden crust, and bold steakhouse flavor. Use an oven-safe skillet to move from stovetop to oven and broil the topping until it browns—just a few quick minutes in the oven and you’re ready for dinner.
Choose quality cheese like Boar’s Head provolone and BelGioioso Parmesan, check doneness with an instant-read thermometer at 165°F, and enjoy a fast, reliable recipe that turns weeknight time into something special.
Table of Contents
Why You’ll Love This Copycat LongHorn Parmesan Crusted Chicken
You’ll appreciate how this Longhorn Parmesan Crusted Chicken copycat steakhouse dish turns simple pantry ingredients into a show-stopping main. The method layers juicy, thin-sliced chicken with a quick ranch-parmesan-provolone sauce and a buttery panko-garlic topping that broils to a crisp finish.
The marinade works fast, so even a short soak gives tender, flavorful bites. This Longhorn Parmesan Crusted Chicken features a rich cheese layer made with provolone and freshly grated parmesan that melts into a creamy blanket clinging to every piece.
The crunchy exterior comes from a panko topping mixed with melted butter and garlic. It balances the tender meat and adds satisfying texture with minimal effort.
This is a fast dinner: sear, top, and broil. Most of your minutes are hands-off while the broiler browns the crust, so the recipe scales easily for family meals or guests.
Swap freely—Mozzarella, Swiss, or Muenster melt well if you don’t have provolone. Use freshly grated cheeses for better melt and fuller flavor compared with pre-shredded packs.
Ingredients for a Restaurant-Quality Parmesan Crusted Chicken
Gathering the right ingredients sets you up for a restaurant-quality Longhorn Parmesan Crusted Chicken crust and melty sauce. Below are the exact measures and notes so your prep stays simple and reliable.
Chicken breast basics
Use thin-sliced chicken breast cutlets or split and pound standard breasts so each piece cooks evenly. This keeps the meat juicy under the broiler and shortens cook time.
Cheese duo
Provolone cheese and freshly grated parmesan cheese make the sauce smooth and full-flavored. Freshly grated cheese melts better than pre-shredded options.
The parmesan crust
For the crunchy topping, mix 1/2 cup panko breadcrumbs with 1/4 cup cup parmesan, 1 1/2 tsp garlic powder, and 3 tablespoons melted butter. Add a pinch of salt if your butter is unsalted.
Quick marinade and sauce notes
Whisk 1/2 cup Italian dressing with 1/3 cup ranch for the marinade. For the sauce, gently melt 4 oz provolone with 1/3 cup freshly grated parmesan and 1/3 cup ranch.
Essential Equipment and Time Overview
With the right gear on hand, you’ll move from stovetop to broiler in one smooth flow. This Longhorn Parmesan Crusted Chicken section outlines the tools and a realistic timeline so you can plan prep and cook time efficiently.
Tools you’ll need
Use a large oven-safe skillet to sear on the stovetop, then slide it under the broiler without switching dishes. A grill pan works if you want marks; a standard pan is fine too.
Total time and yields
Preheat the broiler and position the rack in the middle. Sear for about 4–7 minutes per side on a grill or skillet over medium-high heat if grilling. Under the broiler, expect ~5 minutes per side to brown, then 5–10 more minutes after topping to reach 165°F.
- Factor thickness: thinner cutlets cook faster; thicker pieces need more time.
- Keep an instant-read thermometer handy to confirm doneness for your chicken.
- Lay out all ingredients and tools so the recipe flows without interruption.
longhorn parmesan crusted chicken
A brief but potent soak readies your Longhorn Parmesan Crusted Chicken cutlets for searing and a rich, melty topping.
Marinate the chicken breasts for maximum flavor
Whisk 1/2 cup Italian dressing with 1/3 cup ranch. Place the chicken breasts in a zip bag and pour in the marinade.
Marinate at least 30 minutes or up to overnight for deeper flavor.
Sear on the stovetop or grill over medium-high heat
Heat an oven-safe skillet with a thin film of oil. Let excess marinade drip off so the meat browns.
Sear about 5 minutes per side on medium-high to develop color before broiling.
Make the creamy provolone-parmesan sauce
Combine 4 oz provolone, 1/3 cup parmesan, and 1/3 cup ranch in a microwave-safe bowl.
Heat in 30-second bursts, stirring until smooth and spreadable.
Mix the panko topping with garlic powder and butter
Stir together 1/2 cup panko, 1/4 cup parmesan, 1.5 tsp garlic powder, and 3 tbsp melted butter until crumbs clump slightly.
Broil to a golden crust and verify 165°F internal temperature
Spoon the cheese sauce over each piece of Longhorn Parmesan Crusted Chicken, then press the breadcrumbs on top. Broil on low for 5–10 minutes until golden.
Confirm an internal temperature of 165°F and let rest briefly before serving. Never leave the pan unattended under the broiler.
| Step | Time | Temp / Note |
|---|---|---|
| Marinate | 30 min–overnight | 1/2 cup + 1/3 cup dressing |
| Sear | ~5 minutes per side | Medium-high heat in skillet |
| Broil with topping | 5–10 minutes | Broil on low; target 165°F internal temperature |
No Broiler? Alternate Cooking Methods That Still Deliver Crunch
When your broiler is out of reach, you can still get a golden, crunchy top on your Longhorn Parmesan Crusted Chicken with a few simple swaps. Use the oven or grill to finish the dish while keeping the meat juicy and the topping crisp.
Oven-baked approach with juicy results
Preheat the oven to 425°F. Place the breasts in a lightly greased dish that just fits them, and add 2 tablespoons of water to the pan to preserve moisture.
Bake for 15–18 minutes depending on thickness — thinner pieces need about 15 minutes, thicker cutlets closer to 18 minutes.
After baking, spoon on the cheese sauce, press the panko-parmesan topping moistened with melted butter on top, and briefly broil to brown the crust of the Longhorn Parmesan Crusted Chicken. Always confirm 165°F internal temperature.
Grilling instructions with a broiler finish
Cook the Longhorn Parmesan Crusted Chicken over medium-high heat for about 4–7 minutes per side to get good color. If you don’t have a grill pan, a regular skillet over medium-high heat works fine.
Once seared, add the provolone-parmesan sauce and the panko mixture, then move the pieces indoors under the broiler for 1–2 minutes to crisp the top. Watch closely so the crumbs toast without burning.
“Keep the panko evenly moistened with melted butter so it browns rather than dries out.”
- Add the topping only before the final high heat to keep it crisp.
- Sprinkle a touch more garlic powder if you want a stronger garlic note.
- Let the pieces rest briefly after broiling so the crust sets and slices cleanly.
Pro Tips for the Perfect Parmesan Crust and Juicy Chicken
Nail the basics—heat, space, and freshly grated cheese—and the rest falls into place. Start with a hot, sturdy skillet so the meat sears quickly and the topping stays crisp.
Grate cheeses fresh. Pre-grated packs include anti-caking agents that stop smooth melting. Choose high-quality provolone cheese like Boar’s Head or Prima Della and a good parmesan cheese such as BelGioioso for brighter flavor.
Don’t overcrowd the pan. Give each piece room to brown. If slices steam, you lose the crust and any golden texture.
- Watch the broiler closely; crusts can go from golden to burnt in a few minutes.
- Adjust the oven rack down one notch if the topping browns too fast while the cheese is still melting.
- Add a pinch of salt after broiling if you used unsalted butter or milder dressing.
- Try herb cheese or tweak the marinade with Italian or ranch variations for a flavor twist.
Let the pieces rest briefly so the crust sets and juices redistribute. Set a timer for those final minutes to avoid over-browning and get clean slices every time.
Easy Variations and Diet-Friendly Swaps
You can easily adapt the Longhorn Parmesan Crusted Chicken recipe for keto, picky eaters, or a nuttier crunch. Small swaps keep the same sear-and-broil method while changing texture, carbs, and flavor.
Keto option: Replace the cup of panko with finely crushed pork rinds for a low-carb, ultra-crispy topping. Mix them with a tablespoon of melted butter so the crumbs brown and hold together on the Longhorn Parmesan Crusted Chicken.
Cheese and nut swaps
Swap provolone for Swiss, Mozzarella, Muenster, Asiago, or Pecorino Romano to shift the flavor profile.
For extra texture, blend a little cup panko with chopped almonds, pistachios, or walnuts. That nutty crunch pairs well with a light buttered topping on the Longhorn Parmesan Crusted Chicken.
Meat and method tweaks
Use boneless, skinless thighs if you want richer bites; add a few extra minutes so each piece reaches safe doneness. A standard skillet works fine if you don’t have a grill pan—just get good browning before the final broil.
| Swap | What to use | Result |
|---|---|---|
| Panko | Crushed pork rinds | Low-carb, crisp topping |
| Provolone | Swiss / Mozzarella / Asiago | Milder or sharper melt |
| Panko mix | Cup panko + chopped nuts | Nutty texture, better crunch |
| Breast | Boneless thighs | Richer flavor, longer cook time |
Tip: Keep the topping balanced so the crust stays cohesive and doesn’t overwhelm the juicy base. If you prefer a lighter crust, use fewer crumbs and lean on the cheese layer for flavor.
Serving Suggestions, Storage, and Reheating
Finish your meal with sides that balance the rich topping. Pair the parmesan crusted chicken with a crisp Caesar salad or a simple green salad and creamy mashed potatoes made on the stovetop or in a crock pot.
Steamed veggies like broccoli, cauliflower, or asparagus add color and contrast. For a heartier plate, serve roasted vegetables or garlic-butter pasta alongside.
Storage and reheating basics
Cool leftovers, then store them in an airtight container for up to 3 days. You can freeze portions for up to 3 months.
For best texture, reheat in a 350°F oven or an air fryer for about 10–15 minutes until the crust re-crisps. Avoid the microwave; it softens panko and breadcrumbs on the top.
- Brush a little butter or oil on the top if it seems dry before reheating.
- Reheat on a pan or rack so air circulates underneath.
- Portion large chicken breasts to speed reheating and protect the crust.
- Check the internal temperature after reheating to ensure safety.
- Expect kcal per serving to vary by portion size and cheese amounts.
Conclusion
Finish strong. With freshly grated provolone and parmesan cheese, a moistened cup of panko topping, and a hot skillet, your Longhorn Parmesan Crusted Chicken locks in melt and crunch every time.
This Longhorn Parmesan Crusted Chicken recipe blends a simple Italian-ranch marinade, a smooth provolone-parmesan sauce, and a panko-garlic-butter topping for reliable results under the broiler or in the oven.
Keep an instant-read thermometer handy to hit 165°F, season lightly with salt, and watch the top so the breadcrumbs brown without burning.
Follow these small steps and you can serve longhorn parmesan crusted or parmesan crusted chicken that tastes like a steakhouse meal—any night of the week.
