When you can’t stop thinking about that perfectly crispy, cheesy chicken from LongHorn Steakhouse, this recipe is your answer. Their parmesan crusted chicken is one of those crave-worthy meals that combines bold flavors with comforting textures. After one bite, I knew I needed a homemade version—and after some kitchen testing, I’ve finally got it. If you’re a fan of juicy chicken, garlic parmesan crusts, and creamy richness, this copycat LongHorn Steakhouse parmesan crusted chicken will be your new go-to. It’s easy, satisfying, and fits perfectly into any weeknight dinner plan.
LongHorn Steakhouse Parmesan Crusted Chicken – My Family Favorite
When I First Tried LongHorn’s Famous Parmesan Crusted Chicken
I still remember the first time I tried the parmesan crusted chicken at LongHorn. We were celebrating my son’s birthday, and I wasn’t in the mood for steak. I ordered their chicken on a whim—and wow. It was juicy, packed with garlicky flavor, and topped with this golden, bubbly parmesan crust that practically melted into the meat. It was love at first bite.
Back at home, I couldn’t stop thinking about it. I pulled up every copycat version I could find and started testing until I landed on one that truly felt right. It had to be easy, family-friendly, and full of the same satisfying crunch and creaminess. Once I nailed it, my husband said it was even better than the restaurant. Now that’s a win.
Bringing That Restaurant Taste to My Kitchen
What I love most about this parmesan crusted chicken is that it doesn’t take fancy ingredients. Most of what you need is already in your fridge or pantry—just some shredded parmesan, mayo, garlic, and ranch seasoning. The key is layering those flavors and knowing when to broil for that signature golden crust.
It reminds me a lot of how I developed my creamy garlic chicken pasta with broccoli—simple steps, big payoff. Both recipes follow a basic rule: don’t overcomplicate things. Just use fresh ingredients, build flavor in layers, and finish strong. Whether it’s a quick weeknight dinner or a weekend treat, this dish always delivers.
LongHorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)
Ingredients
- 2 boneless skinless chicken breasts pounded evenly
- 1 cup shredded parmesan cheese freshly grated preferred
- ½ cup provolone or mozzarella cheese shredded
- ¼ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon ranch seasoning
- salt and pepper to taste
- 1 tablespoon olive oil
- fresh parsley optional garnish
Instructions
- Preheat oven to 400°F and lightly grease a baking dish or cast iron skillet.
- Season both sides of the chicken with salt, pepper, garlic powder, and ranch seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
- In a bowl, mix shredded parmesan, provolone, and mayonnaise to form a thick topping.
- Transfer the seared chicken to the baking dish. Spread the cheese mixture generously over each piece.
- Bake for 10–12 minutes or until the internal temperature of the chicken reaches 165°F.
- Switch oven to broil and cook for 2–3 minutes until the topping is golden and bubbly. Watch closely to avoid burning.
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley, if desired, and serve hot.
Notes
Ingredients That Make This Parmesan Crusted Chicken Stand Out
The Signature Crust: Parmesan, Ranch, and Garlic Magic
The magic behind LongHorn Steakhouse parmesan crusted chicken is in the crust—no question about it. That golden, bubbling layer that sits on top isn’t just cheese. It’s a blend of shredded parmesan, provolone, ranch seasoning, a hint of garlic, and a creamy binder like mayonnaise. The first time I tried replicating this, I thought any cheese would work. But it’s that combo—the nuttiness of parmesan, the creaminess of provolone, and the tang from ranch—that gives it that signature LongHorn flair.
If you’ve ever made my crispy garlic parmesan chicken thighs, you already know the importance of crust texture. It should turn golden and crisp at the edges, while staying creamy enough to blend right into the chicken. LongHorn Steakhouse parmesan crusted chicken gets this right, and now your version at home can too.
Freshly grated parmesan is best here—not the powdered kind. Grating it yourself ensures it melts evenly and gives that gooey, bubbly finish. And if you want a touch more richness, you can mix in a spoonful of cream cheese or sour cream. That’s not in the original, but it makes the homemade LongHorn Steakhouse parmesan crusted chicken even creamier.
Chicken Done Right: Juicy, Flavorful, and Easy to Prep
One of the best things about LongHorn Steakhouse parmesan crusted chicken is how juicy it is. There’s no dry chicken breast in sight. To replicate that at home, start by flattening the chicken with a mallet or rolling pin. It cooks faster and more evenly this way, which means less chance of drying out.
I’ve learned that a quick marinade works wonders. Even just 30 minutes in olive oil, lemon juice, and garlic gives the chicken extra flavor. For the full LongHorn effect, though, I also mix in ranch seasoning and a pinch of smoked paprika. It gives the chicken that little kick you didn’t know you needed.
Once the chicken is seasoned, you can grill it, pan-fry it, or bake it. I like to use a cast-iron skillet to sear it first, then finish it in the oven. That method keeps the inside moist while getting the outside golden. I use the same process in my air-chilled chicken thighs, and it works beautifully here too.
The star of LongHorn Steakhouse parmesan crusted chicken is how the crust interacts with the meat. It’s not just sitting on top—it’s fused with the juices of the chicken underneath. Every bite has contrast: the crisp of the cheese, the tenderness of the chicken, and that underlying garlic ranch flavor that pulls it all together.
Mastering the Cooking Process for Perfect Results
How to Get the Perfect Parmesan Crust at Home
Making LongHorn Steakhouse parmesan crusted chicken at home is all about balance. You want a juicy base, a flavorful crust, and a finish that feels indulgent without being greasy. The good news? You don’t need a restaurant kitchen. With just a few tools and techniques, you can master this dish in your own home.
The first key is cooking the chicken to perfection. Whether you’re using boneless breasts or thighs, you need to get that first sear right. I usually start by seasoning the chicken generously—salt, garlic powder, onion powder, a bit of paprika, and ranch seasoning blend all work great. Then I sear each side in a hot pan, usually for about 3–4 minutes per side, until it gets that golden brown color.
This is the base for building up that classic LongHorn Steakhouse parmesan crusted chicken finish. Once your chicken is cooked almost all the way through, that’s when you apply the topping: a thick layer of parmesan blend, mixed with mayo and seasoning. Spread it right over the top and don’t skimp.
Now here’s where it gets magical—pop the pan under the broiler for 2 to 3 minutes. That heat turns the cheese golden, bubbly, and crispy in all the right spots. It’s what separates regular parmesan chicken from a real LongHorn Steakhouse parmesan crusted chicken experience.
If you don’t have a broiler, a toaster oven on high heat works too. Keep an eye on it—the cheese can turn from golden to overdone in no time. This broil step is what gives the dish its iconic finish.
This process is actually similar to how I crisp toppings in my spicy crispy baked chicken thighs recipe, where timing and direct heat matter most. With parmesan, you want to see those edges bubble and brown without losing the creamy layer underneath.
The end result? A bite that has the crunch of toasted cheese, the smooth melt of creamy mayo, and the seasoned depth of seared chicken. It’s no wonder LongHorn Steakhouse parmesan crusted chicken is one of their most popular dishes—it hits every flavor and texture note.
Sauce or No Sauce? LongHorn’s Secret Pairing Tips
Let’s talk sauce—because while the crust on LongHorn Steakhouse parmesan crusted chicken does most of the heavy lifting, a little drizzle on the side can bring the whole thing together.
Some versions include a garlic ranch drizzle or even a mild cream sauce underneath the crust. In my home version, I keep it simple. A bit of buttermilk ranch thinned with lemon juice adds brightness and tang that balances out the richness of the parmesan layer.
Other times, I’ll whip up a garlic cream sauce similar to the one I use in my lemon caper chicken piccata—it adds a delicate contrast without overpowering the chicken. And if you want to keep things light, just a squeeze of lemon over the top adds that perfect pop of freshness.
As for sides, you can’t go wrong with mashed potatoes or roasted broccoli. A buttery roll on the side makes it feel like a restaurant dinner without leaving home. I even pair it with the same broccoli pasta base from my creamy garlic chicken pasta with spinach, letting the parmesan crusted chicken shine as the star protein.
The best part? Once you’ve made this dish once, you’ll find your own groove. Whether you stick with the original copycat method or tweak it to suit your taste, every plate still brings you back to the comfort and flavor of LongHorn Steakhouse parmesan crusted chicken.
Parmesan Crusted Chicken – Questions, Storage, and Meal Prep Tips
Is It Possible to Prep LongHorn Parmesan Crusted Chicken in Advance?
One of the best things about LongHorn Steakhouse parmesan crusted chicken is how well it holds up. Yes, you can absolutely make it ahead of time—just be smart about how you store and reheat it. The key is keeping the crust from getting soggy and the chicken from drying out.
After cooking, let your chicken cool completely before storing it. I layer the chicken between sheets of parchment and seal it in a tight-lidded container. This helps preserve the crispy crust without trapping moisture. It keeps well in the refrigerator for about three days.
When you’re ready to reheat, skip the microwave. A quick bake in the oven or air fryer is the best way to bring that parmesan crust back to life. Just 10 minutes at 375°F usually does the trick. If the top starts to look dry, a quick brush of olive oil before reheating brings back the moisture.
This is how I handle leftovers for recipes like chicken soup anti-inflammatory—always letting the ingredients breathe, reheat gently, and regain their original texture.
You can also make the topping mixture ahead of time and store it in the fridge for up to 5 days. That way, all you need to do is cook your chicken and finish it under the broiler. It saves time on busy weeknights and keeps the flavor spot-on.
Some people even prep LongHorn Steakhouse parmesan crusted chicken as part of their meal prep routine. Cook a few chicken breasts, top only what you’ll eat that day, and store the rest plain. Add the crust fresh when ready to eat—it takes just 2–3 minutes under the broiler and tastes just like the first time.
How Long Will Parmesan Crusted Chicken Last?
Storage and freshness are essential if you want to keep your homemade LongHorn Steakhouse parmesan crusted chicken as crave-worthy as day one. Here’s a quick breakdown of how long it lasts under different storage conditions:
| Storage Method | Shelf Life |
|---|---|
| Refrigerated (in airtight container) | 3 to 4 days |
| Frozen (pre-cooked and wrapped) | Up to 2 months |
| Reheated (oven or air fryer) | Best consumed immediately |
When freezing, I always separate layers with parchment paper and use a freezer-safe zip bag. Don’t forget to label with the date—it’s easy to lose track when you’ve got several meals stored.
When thawing, let it sit overnight in the fridge before reheating. This keeps the crust from turning rubbery and helps restore the original balance of flavor and texture that makes LongHorn Steakhouse parmesan crusted chicken so special.
If you’re making a big batch, consider repurposing leftovers. Chop them up into wraps, slice over salads, or use as a topping for flatbreads. The flavor holds strong, and it makes your meals feel new again—something I often do with chicken-based dishes like my creamy garlic chicken pasta with sun-dried tomatoes.
Nutritional Breakdown
This dish isn’t just delicious—it’s also balanced enough to enjoy guilt-free. Here’s an approximate nutritional profile per serving of this LongHorn Steakhouse parmesan crusted chicken:
| Nutrient | Per Serving (Approx) |
|---|---|
| Calories | 420 |
| Protein | 35g |
| Carbs | 6g |
| Fat | 28g |
| Fiber | 1g |
| Sodium | 680mg |
Step-by-Step Instructions
Here’s how to make this LongHorn Steakhouse parmesan crusted chicken from scratch, step by step:
Ingredients:
- 2 boneless skinless chicken breasts, pounded evenly
- 1 cup shredded parmesan cheese
- ½ cup provolone or mozzarella
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1 tsp ranch seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat oven to 400°F and lightly grease a baking dish or cast iron skillet.
- Season both sides of the chicken with salt, pepper, garlic powder, and ranch seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side.
- In a bowl, mix parmesan, provolone, and mayonnaise.
- Transfer chicken to baking dish. Spread cheese mixture generously on top.
- Bake for 10–12 minutes or until chicken reaches 165°F internally.
- Broil for 2–3 minutes to brown the topping.
- Let rest 5 minutes before serving. Garnish with parsley if desired.
Parmesan Chicken Variations from WeCookRecipe
Once you master LongHorn Steakhouse parmesan crusted chicken, try these other creative spins from the WeCookRecipe kitchen that pair beautifully with similar flavor profiles:
- Turn the chicken into a creamy skillet pasta using the base from our creamy garlic chicken pasta with spinach. Add steamed spinach and extra garlic for a full meal.
- Use leftover parmesan chicken to top the creamy base in our creamy garlic chicken pasta with sun-dried tomatoes. The sun-dried tomato adds a tangy contrast.
- For a comforting bowl, chop the chicken into bite-size pieces and add it to your next batch of chicken soup anti-inflammatory. A nourishing way to use leftovers.
These variations are easy, smart, and let you enjoy LongHorn Steakhouse parmesan crusted chicken in fresh ways every week.
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Conclusion: Bring LongHorn Steakhouse Parmesan Crusted Chicken Home Tonight
There’s something deeply satisfying about being able to recreate a restaurant favorite in your own kitchen. LongHorn Steakhouse parmesan crusted chicken delivers that perfect balance of rich flavor, crisp texture, and comforting familiarity—all with simple ingredients and easy steps.
What started as a memorable dinner out can now be a reliable go-to recipe at home. Whether you’re cooking for your family, prepping meals for the week, or just treating yourself on a weeknight, this parmesan crusted chicken fits the bill. The juicy chicken, savory crust, and creamy cheese topping come together to create a meal that’s both indulgent and comforting without being complicated.
And once you’ve made it once, you’ll see just how easy it is to make again and again. From storage tips to creative variations, this dish offers flexibility without losing its charm. It’s more than just a copycat—it’s a kitchen keeper.
So grab your skillet, preheat that oven, and let the cheesy, garlicky aroma of LongHorn Steakhouse parmesan crusted chicken fill your kitchen tonight.
