I absolutely love making this Copycat Longhorn Parmesan Crusted Chicken Recipe because it captures that perfect blend of crispy, cheesy goodness with juicy, tender chicken inside. Whenever I m craving something hearty yet flavorful, this dish is my go-to-it feels indulgent without being complicated. You ll find that it s a real crowd-pleaser, perfect for casual dinners or impressing guests without hours in the kitchen.
When I first tried to recreate Longhorn s famous crusted chicken at home, I was amazed at how easy it was to nail that signature crunchy topping with just a few simple ingredients. This Copycat Longhorn Parmesan Crusted Chicken Recipe works well any time you want a restaurant-quality meal that s both satisfying and comforting, but still feels special. Trust me, once you try this crusted chicken, you ll want to make it again and again!
Why You’ll Love This Recipe
- Authentic Flavor: This recipe perfectly replicates Longhorn s signature parmesan crust and juicy chicken inside.
- Simple Steps: With straightforward prep and easy techniques, you ll get amazing results without stress.
- Versatile Meal: Works well for weeknight dinners, meal prep, or special occasions with family and friends.
- Made From Scratch: No need for complicated sauces or store-bought shortcuts-you control the ingredients and quality.
Ingredients You’ll Need
Choosing fresh, quality ingredients really makes a difference here, especially the cheese and chicken. Each element works together to build that incredible crispy crust and flavorful bite.
- Chicken breasts: Opt for skinless and boneless for quick cooking and tender texture.
- Salt and pepper: Basic seasoning to enhance the chicken s natural flavor.
- Vegetable oil: Great for searing-has a high smoke point to get that perfect golden crust.
- Olive oil: Adds richness to the marinade for juicy, flavorful chicken.
- Ranch dressing: The secret ingredient that ties together flavor and moisture in the marinade and crust.
- Worcestershire sauce: Brings a subtle umami punch that deepens the taste.
- Distilled white vinegar and lemon juice: A touch of acidity brightens the marinade and tenderizes the chicken.
- Minced garlic: Fresh garlic is key for bold flavor.
- Parmesan cheese: Use freshly grated or finely chopped for that authentic crust texture.
- Provolone cheese: Adds creamy meltiness to the topping mix.
- Buttermilk ranch salad dressing: Helps bind the cheese while adding extra tang and creaminess.
- Melted butter: Enriches the breadcrumb topping for golden crispness.
- Panko breadcrumbs: Choose Japanese-style panko for superior crunch.
- Garlic powder: Boosts garlic flavor in the breadcrumb layer.
Variations
I like to play around with this Copycat Longhorn Parmesan Crusted Chicken Recipe depending on the occasion or what I have on hand. Feel free to customize it with spices, cheese combinations, or cooking methods to suit your mood or dietary needs.
- Dairy-Free Option: I’ve swapped the cheese for a dairy-free alternative and used a vegan ranch dressing-still delicious but kinder for sensitive tummies.
- Spicy Kick: Adding a pinch of cayenne or smoked paprika to the breadcrumb mixture gave the dish a nice heat that my friends loved at game night.
- Grilled Version: On warmer days, I grill the marinated chicken and then finish with the cheese and breadcrumb topping under the broiler on the grill-great smoky flavor.
- Herb Variations: Mixing fresh herbs like parsley or thyme into the breadcrumb topping is my go-to for a fresher, more aromatic crust.
How to Make Copycat Longhorn Parmesan Crusted Chicken Recipe
Step 1: Whisk Up That Flavorful Marinade
Start by combining olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper in a bowl. Whisk it all together until smooth and well combined. This marinade is where the juicy, tangy, and rich flavors begin, so don t skimp on mixing it thoroughly. I like to prep this first so it s ready by the time I pound the chicken.
Step 2: Pound and Season the Chicken for Even Cooking
Place your chicken breasts in a gallon freezer bag, seal it almost completely, and use a meat tenderizer or rolling pin to pound the chicken to about a half-inch thickness. This helps it cook evenly and stay tender. Lightly season both sides with salt and pepper-just enough to enhance the flavor without overpowering the crust.
Step 3: Marinate for Maximum Flavor
Transfer the pounded chicken to a fresh freezer bag and pour the marinade over it. Seal tightly, squeeze out the excess air, and refrigerate for at least 30 minutes. If you have the time, letting it sit overnight elevates the flavors beautifully. I ve found even a half-hour makes a big difference from no marinating at all.
Step 4: Sear the Chicken to Golden Perfection
Heat 2 to 3 tablespoons of vegetable oil in a cast iron skillet over medium-high heat-you want that pan hot to get a nice crust. Place the chicken breasts in the skillet without moving them for 4-5 minutes on each side to develop that golden-brown color. If your heat s too high, the outside cooks too fast; too low, and you don t get that signature sear. Once ready, transfer to a baking sheet or clean skillet and tent loosely with foil to stay warm.
Step 5: Prepare the Luxurious Parmesan Crust Mixture
Preheat your oven s broiler to around 450°F or a high setting. In a microwave-safe bowl, mix Parmesan, Provolone, and ranch dressing. Microwave in 15-second bursts, stirring in between, until mostly melted but still slightly lumpy. This mixture might seem a bit odd at first, but it creates that signature creamy yet crispy crust you re after.
Step 6: Spread Cheese and Add Breadcrumb Topping
Spread the warm cheese mixture evenly over each seared chicken breast. Then, combine melted butter, garlic powder, and panko breadcrumbs in a small bowl. Spoon this breadcrumb topping generously over the cheese layer. This combo bakes into that irresistible crunchy crust you ll be dreaming about.
Step 7: Broil for an Irresistibly Crisp Finish
Place the chicken under the broiler for 3-4 minutes, but keep a close eye! The breadcrumb topping can go from golden to burnt quickly. You want a beautifully crisp, golden brown crust on top. Once done, remove immediately to prevent overcooking.
Step 8: Serve and Enjoy!
This Copycat Longhorn Parmesan Crusted Chicken Recipe is best served right away with your favorite sides-mashed potatoes and steamed veggies are a classic pairing that I always go for. Get ready for some happy faces around your table!
Pro Tips for Making Copycat Longhorn Parmesan Crusted Chicken Recipe
- Use a Cast Iron Skillet: This helps get an even, golden sear without sticking and boosts flavor remarkably.
- Don’t Skip the Marinating: Even a short marinade tenderizes the chicken and adds a depth of flavor you won t believe.
- Watch the Broiler Closely: Broilers differ in intensity-stay vigilant to avoid burning the breadcrumb topping.
- Pound Chicken Evenly: Flattening to a uniform thickness ensures even cooking and keeps the chicken juicy.
How to Serve Copycat Longhorn Parmesan Crusted Chicken Recipe
Garnishes
I like to top mine with a little fresh parsley or chopped chives-just a sprinkle adds a pop of color and a fresh note that cuts through the richness. A wedge of lemon on the side never hurts either if you want to add a bright citrus finish.
Side Dishes
My favorites to pair are creamy mashed potatoes, roasted green beans, or a crisp Caesar salad. You could also do buttery corn on the cob or even crispy sweet potato fries for a fun twist. These sides balance the rich, crunchy chicken perfectly.
Creative Ways to Present
For a special occasion, I sometimes slice the crusted chicken and arrange it over a bed of garlic butter pasta with a drizzle of extra ranch. It looks impressive but is still easy to pull off! Also, plating alongside roasted seasonal veggies with fresh herb sprigs makes this dish feel extra festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The crust stays surprisingly crisp if you gently reheat it (more on that below). Make sure to cool the chicken to room temperature before refrigerating to avoid sogginess.
Freezing
If you want to freeze leftovers, wrap each piece tightly in foil and place them in a freezer-safe bag. I ve reheated frozen portions many times with good success. For best taste, consume within 2 months. To avoid texture loss, don t freeze immediately after broiling-let it cool first.
Reheating
Reheat leftovers in the oven at 350°F for about 10-15 minutes. This method helps keep the crust crispy versus microwaving, which can make it soggy. If you re short on time, a quick pan sear on medium heat also revives the crust nicely.
FAQs
-
Can I use other types of cheese for the Parmesan crust?
Absolutely! While Parmesan and Provolone create that classic flavor and texture, you can experiment with mozzarella for more melt or Asiago for a sharper bite. Just aim for cheeses that melt well and complement each other.
-
Is it necessary to marinate the chicken?
Marinating isn t mandatory, but I highly recommend it. The marinade tenderizes the meat and infuses flavor, resulting in juicier chicken that tastes much closer to the Longhorn original.
-
Can I bake the chicken instead of searing?
You sure can! Bake the marinated chicken at 400°F for about 20-25 minutes until cooked through, then add the cheese and breadcrumb topping and broil for the final crisp. This is a good option if you prefer less stovetop cooking.
-
What should I look for to avoid burning the breadcrumb topping?
Broilers vary widely, so keep your eye on the chicken during the broiling step. Once the breadcrumbs turn golden brown and smell toasty, remove immediately. Standing by with the oven door slightly ajar helps prevent char.
Final Thoughts
This Copycat Longhorn Parmesan Crusted Chicken Recipe has become a favorite in my kitchen for good reason-it s both impressive and approachable. The crispy, cheesy crust paired with tender chicken is comfort food at its finest, and I love sharing it with friends who ask for seconds every time. I promise once you give this recipe a try, it ll become one you lean on for those moments when you want something delicious but fuss-free-just like a friend cooking in your kitchen.
Print
Copycat Longhorn Parmesan Crusted Chicken Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Copycat Longhorn Parmesan Crusted Chicken recipe features tender, marinated chicken breasts topped with a rich, cheesy Parmesan and Provolone crust, finished off under a broiler for a crispy golden topping. Perfectly seared chicken combined with a flavorful ranch-based marinade and crunchy panko breadcrumb topping makes for an irresistible entrée that’s excellent served with mashed potatoes or your favorite sides.
Ingredients
Chicken
- 4 skinless/boneless chicken breasts
- Salt and pepper to taste
- 3 tablespoons vegetable oil
Marinade
- 1/3 cup olive oil
- 1/3 cup ranch dressing (regular or buttermilk ranch)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon pepper
Parmesan Crust
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons buttermilk ranch salad dressing (regular ranch is fine as well)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Marinade: Whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and pepper until the mixture is smooth and well combined.
- Pound and Season the Chicken: Place chicken breasts in a gallon freezer bag, remove air, and seal. Use a meat tenderizer to pound the chicken to about 1/2 inch thickness. Sprinkle both sides lightly with salt and pepper as desired.
- Marinate the Chicken: Transfer the chicken to a new freezer bag and pour in the prepared marinade. Seal the bag, removing excess air, and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
- Sear the Chicken: Heat 2-3 tablespoons of vegetable oil in a skillet (preferably cast iron) over medium-high heat. Place the chicken in the skillet and sear each side for 4 to 5 minutes without moving it, allowing a golden-brown crust to form. Adjust heat as necessary to avoid burning. Once cooked through and golden, transfer chicken to a clean skillet or baking sheet and tent with foil to keep warm.
- Prepare the Parmesan Crust: Preheat your oven to a low broil setting (approximately 450°F). Combine Parmesan cheese, Provolone cheese, and ranch dressing in a microwave-safe bowl. Microwave in 15-second increments, stirring each time, until mostly melted but still slightly lumpy.
- Apply Cheese Mixture: Spread the melted cheese mixture evenly over the seared chicken breasts.
- Add Breadcrumb Topping: Combine melted butter, garlic powder, and panko breadcrumbs in a bowl. Spoon this mixture evenly over the cheese layer on the chicken.
- Broil: Place the prepared chicken under the broiler for 3-4 minutes, watching closely, until the breadcrumb topping is golden brown and slightly crisp.
- Serve: Remove from the oven and serve immediately, ideally paired with mashed potatoes or your favorite side dishes. Enjoy your copycat Longhorn Parmesan Crusted Chicken!
Notes
- For an alternative cooking method, you can bake the chicken instead of searing by cooking it in a 400°F oven for about 20-25 minutes before adding the Parmesan crust and broiling.
- If grilling, marinate and grill the chicken directly. Add the Parmesan crust mixture in a heat-proof pan or foil packet towards the end of grilling, then finish under the broiler for the crust.
- Using a cast iron skillet helps achieve an excellent sear and flavor.
- Watch the broiler carefully to avoid burning the breadcrumb topping, as broilers can vary in heat intensity.
Nutrition
- Serving Size: 1 chicken breast with crust
- Calories: 480
- Sugar: 2g
- Sodium: 670mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
