LongHorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)
A juicy, flavor-packed chicken breast topped with a golden, cheesy parmesan crust inspired by LongHorn Steakhouse. This easy copycat recipe delivers bold garlic, ranch, and cheese flavors with a restaurant-style finish—perfect for any weeknight dinner.
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
To prep ahead, store cooked chicken separately from the topping and broil just before serving. Reheat leftovers in the oven or air fryer for best texture. This recipe pairs well with mashed potatoes, roasted vegetables, or pasta. You can double the cheese topping and store the extra in the fridge for up to 5 days.