Here is a detailed, step-by-step copycat recipe for LongHorn Steakhouse Parmesan Crusted Chicken, modeled after the popular dish from LongHorn Steakhouse.
This version recreates the juicy grilled chicken, creamy ranch spread, and crispy golden Parmesan crust.
LongHorn Steakhouse Parmesan Crusted Chicken (Copycat)
Yield: 4 servings
Shape: Boneless chicken breasts, oval-shaped, topped with thick golden crust
Texture:
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Juicy interior
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Creamy cheese layer
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Crispy, golden Parmesan-panko topping
Ingredients
Chicken
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
Ranch Spread Layer
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1/2 cup ranch dressing (thick style)
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1/4 cup grated Parmesan cheese
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1/4 cup shredded provolone cheese
This layer creates the creamy base under the crust.
Parmesan Crust Topping
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1/2 cup shredded provolone cheese
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1/4 cup grated Parmesan cheese
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1/2 cup panko breadcrumbs
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2 tablespoons melted butter
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1/2 teaspoon garlic powder
Texture goal: Moist crumbs that crisp when broiled.
Equipment
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Oven-safe skillet or baking dish
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Grill pan or skillet
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Small mixing bowls
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Broiler
Step-by-Step Instructions
Step 1: Prepare the Chicken
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Pound chicken breasts to even thickness (about 3/4 inch thick).
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Pat dry.
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Rub with olive oil.
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Season both sides with salt, pepper, and garlic powder.
Even thickness ensures even cooking.
Step 2: Cook the Chicken (Grill or Pan-Sear)
Heat skillet over medium-high.
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Cook chicken 5–6 minutes per side.
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Internal temperature should reach 160–165°F (71–74°C).
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Remove from heat but keep in oven-safe pan.
Exterior should be lightly golden with grill marks if using grill pan.
Step 3: Prepare Ranch Cheese Spread
In a bowl, mix:
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Ranch dressing
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Parmesan
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Provolone
Spread about 2 tablespoons over each hot chicken breast.
Layer should be thick but not dripping.
Step 4: Make Parmesan Crumb Topping
In another bowl combine:
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Shredded provolone
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Parmesan
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Panko
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Melted butter
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Garlic powder
Mix until crumbs are lightly coated and slightly clumpy.
Step 5: Add Topping
Spoon crumb mixture generously over ranch layer.
Press lightly so it adheres.
Top should look thick and textured.
Step 6: Broil for Crispy Finish
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Preheat broiler on high.
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Place chicken 6–8 inches from heat.
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Broil 2–4 minutes.
Watch carefully.
Top should become:
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Golden brown
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Slightly bubbling
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Crispy at edges
Do not over-broil or cheese may burn.
Final Appearance
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Golden, crispy top crust
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Slight bubbling cheese
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Juicy chicken underneath
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Oval presentation, about 1 inch thick with crust
Flavor Profile
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Savory
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Creamy ranch undertone
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Sharp Parmesan
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Mild provolone stretch
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Buttery crisp topping
Serving Suggestions
Common pairings similar to restaurant style:
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Mashed potatoes
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Steamed broccoli
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Garlic butter green beans
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Seasoned rice
Storage
Refrigerate:
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Up to 3 days
Reheat:
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Oven at 350°F for 10–15 minutes
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Avoid microwave if possible (softens crust)
Pro Tips for Authentic Texture
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Use thick ranch (not thin dressing).
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Freshly shred provolone for best melt.
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Broil at the very end only.
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Do not skip pounding chicken evenly.