If you’ve ever wished you could recreate your favorite restaurant meal at home, then this Longhorn Steakhouse Parmesan Crusted Chicken Recipe is exactly what you need. It captures that perfect combination of a crispy, golden crust loaded with cheesy, garlicky goodness that clings to juicy, tender chicken breasts. Every bite is a delightful contrast of textures and flavors that makes this dish an instant hit for family dinners or even a cozy weekend treat. Once you try this recipe, you’ll wonder why you ever ordered it out instead of savoring it fresh from your own kitchen.
Ingredients You’ll Need
These ingredients are not only easy to find but each plays a crucial role in building the layers of flavor, texture, and color that make this dish so special. From the fresh garlic and tangy ranch to the crispy breadcrumbs and melty cheeses, everything comes together beautifully.
- 4 boneless, skinless chicken breasts: The juicy base for your Parmesan crusted masterpiece.
- 1/3 cup olive oil: Helps tenderize and adds a subtle fruity depth to the marinade.
- 1/3 cup ranch dressing: Brings creamy tang and herbaceous notes, enhancing the chicken’s flavor.
- 2 tablespoons Worcestershire sauce: Adds a savory umami kick that’s hard to resist.
- 1 teaspoon distilled white vinegar: A touch of acidity to balance richness.
- 1 teaspoon lemon juice: Fresh brightness to lift the overall taste.
- 1 tablespoon minced garlic: For that classic aromatic punch we all love in Parmesan chicken.
- 1/2 teaspoon black pepper: Adds mild heat and depth without overpowering.
- Salt, to taste: Essential for enhancing every single flavor element.
- 2–3 tablespoons vegetable oil (for cooking): To give the chicken a golden sear while cooking.
- 1/2 cup grated Parmesan cheese: The star of the crust, delivering that nutty, sharp flavor.
- 1/2 cup shredded Provolone cheese: Melts beautifully to create a creamy cheese layer.
- 6 tablespoons ranch dressing (for cheese mix): Helps combine the cheeses and adds moisture to the topping.
- 4 tablespoons unsalted butter, melted: Ensures the breadcrumbs turn deliciously crisp.
- 3/4 cup panko breadcrumbs: Gives the crust a satisfyingly crunchy texture.
- 2 teaspoons garlic powder: Adds extra garlic flavor to the breadcrumb topping.
How to Make Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together the olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and black pepper. This marinade not only flavors the chicken but also tenderizes it, setting the stage for a juicy result.
Step 2: Pound the Chicken
Place each chicken breast between two sheets of plastic wrap and gently pound them to a 1/2-inch thickness. This step ensures even cooking and a tender bite throughout. No more biting into thick or dry edges here!
Step 3: Marinate the Chicken
Lightly season the chicken breasts with salt, then place them in a resealable bag or dish and pour the marinade over. Make sure every part is drenched in that flavorful mixture. Pop it in the fridge for at least 30 minutes—if you can wait that long—to let those flavors soak in deeply.
Step 4: Sear the Chicken
Heat 2–3 tablespoons of vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Cook the breasts for about 4–5 minutes on each side until they’re golden brown and fully cooked through (aim for an internal temperature of 165°F or 74°C). That beautiful sear locks in juices and adds a stunning color contrast.
Step 5: Prepare the Cheese Mixture
While your chicken rests on a baking sheet, combine the Parmesan, Provolone, and 6 tablespoons of ranch dressing in a microwave-safe bowl. Microwave this mixture in 15-second bursts, stirring between each, until you get a smooth, melty cheese blend that’s ready to top your chicken.
Step 6: Mix the Breadcrumb Topping
In a separate bowl, stir together the melted butter, panko breadcrumbs, and garlic powder until the crumbs are evenly coated. This buttery coating is what delivers that addictive golden crunch.
Step 7: Assemble and Broil
Preheat your oven broiler to low, then spoon the cheese mixture evenly over each chicken breast. Sprinkle the breadcrumb blend generously on top. Place the baking sheet under the broiler for 3–4 minutes, keeping a close eye on the topping as it turns golden brown and bubbly. This is the moment the flavors and textures truly come alive!
Step 8: Rest and Garnish
Remove your Parmesan crusted chicken from the oven and let it rest for a few minutes before serving. This resting time helps lock in the juices and makes slicing effortless. Feel free to sprinkle some fresh herbs on top for an extra touch of freshness.
How to Serve Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
Fresh herbs like parsley, chives, or even a bit of thyme bring a pop of green and a refreshing aroma to your plate. A light squeeze of lemon juice just before digging in elevates the flavors and adds a perfect tang to balance the richness.
Side Dishes
This crispy, cheesy chicken pairs wonderfully with a variety of sides. Consider creamy mashed potatoes, crunchy roasted vegetables, or even a simple green salad with a bright vinaigrette to cut through the decadence. Steamed broccoli or garlic butter asparagus also complement the dish perfectly.
Creative Ways to Present
Want to impress your guests? Serve the chicken sliced on a bed of baby spinach or arugula drizzled with balsamic glaze. You can also layer the chicken atop buttery garlic pasta or even create a hearty sandwich with fresh ciabatta bread and crisp lettuce. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to separate the chicken from any salad or fresh ingredients to maintain texture.
Freezing
If you want to save this for a later date, wrap each breast tightly in plastic wrap and foil, then place them in a freezer-safe bag. Frozen chicken will keep well for up to 2 months.
Reheating
For the best texture, reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This helps keep the crust crispy. Avoid microwaving if possible, as it can make the breading soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have a bit more fat, which can add richness and juiciness. Just keep an eye on cooking times since thighs may take a little longer to cook through.
Is there a substitute for ranch dressing?
You can make a quick homemade ranch by mixing mayonnaise, sour cream, garlic powder, dried dill, and a splash of lemon juice. It may slightly alter the flavor but will still create that creamy goodness the recipe needs.
Can I make this recipe gluten-free?
Yes! Simply swap out regular panko breadcrumbs for a gluten-free variety. Many stores offer gluten-free panko that still provides that coveted crunchy texture.
What if I don’t have a broiler?
No worries! You can bake the assembled chicken in a preheated oven at 400°F (200°C) for about 5-7 minutes or until the topping is golden and bubbly. Just watch closely to avoid overcooking.
How can I make the crust extra crunchy?
Using panko breadcrumbs is key for crunch. Also, mixing the panko with melted butter ensures a crispier crust. Broiling the chicken briefly at the end adds that perfect golden finish.
Final Thoughts
Trying out the Longhorn Steakhouse Parmesan Crusted Chicken Recipe at home brings a sense of joy and accomplishment that’s unmatched. It’s straightforward enough to fit into a weeknight routine yet impressive enough to serve to guests without the worry. With its delightful blend of crispy, cheesy, and juicy elements, this recipe quickly becomes a beloved staple. Trust me, once you make it, it’s going to be one of those dishes you come back to time and time again.
Print
Longhorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Longhorn Steakhouse Parmesan Crusted Chicken is a delicious, crispy, and cheesy classic dish featuring boneless chicken breasts marinated in a flavorful blend of olive oil, ranch dressing, Worcestershire sauce, garlic, and lemon juice. Pan-seared to golden perfection and finished under the broiler with a rich Parmesan-Provolone cheese crust and garlic-seasoned panko breadcrumbs, it’s perfect for a satisfying main course that’s quick to prepare and packed with savory flavors.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- Salt, to taste
- 2–3 tablespoons vegetable oil (for cooking)
Topping
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Provolone cheese
- 6 tablespoons ranch dressing
- 4 tablespoons unsalted butter, melted
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and black pepper to create a flavorful marinade.
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness for uniform cooking.
- Season and Marinate: Lightly season the chicken breasts with salt, then place them in a resealable bag or shallow dish. Pour the marinade over the chicken ensuring each breast is well coated.
- Refrigerate: Refrigerate the marinated chicken for at least 30 minutes, up to 2 hours, to allow the flavors to infuse.
- Heat Vegetable Oil: Warm 2–3 tablespoons of vegetable oil in a large skillet over medium-high heat, preparing to sear the chicken.
- Remove Excess Marinade: Take the chicken out of the marinade, letting any excess liquid drip off to avoid splattering in the pan.
- Sear the Chicken: Cook the chicken breasts for 4 to 5 minutes on each side, until they become golden brown and reach an internal temperature of 165°F (74°C).
- Transfer to Baking Sheet: Move the cooked chicken to a baking sheet and set aside for topping.
- Prepare Cheese Mixture: In a microwave-safe bowl, combine grated Parmesan cheese, shredded Provolone cheese, and 6 tablespoons of ranch dressing.
- Melt Cheese Mixture: Microwave the cheese mixture in 15-second bursts, stirring in between, until the cheese is fully melted and smooth.
- Prepare Breadcrumb Topping: In a separate bowl, mix the melted butter with panko breadcrumbs and garlic powder until all crumbs are evenly coated.
- Preheat Broiler: Set your oven broiler to low heat in preparation for finishing the chicken.
- Add Cheese Topping: Spoon the warm melted cheese mixture evenly over each chicken breast on the baking sheet.
- Add Breadcrumbs: Sprinkle the garlic butter panko breadcrumb mixture on top of the cheese layer evenly.
- Broil: Place the baking sheet under the broiler and cook for 3–4 minutes, watching carefully, until the topping is golden brown and bubbly.
- Monitor Closely: Keep a close eye during broiling to prevent the breadcrumb topping from burning.
- Rest the Chicken: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute.
- Garnish and Serve: Optionally garnish with fresh herbs and serve with your favorite sides for a complete meal.
Notes
- Ensure chicken breasts are pounded to an even thickness to cook uniformly.
- Marinating for at least 30 minutes helps develop flavor but do not exceed 2 hours to maintain texture.
- When broiling, watch carefully as the breadcrumb topping can burn quickly.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- For a lighter version, swap vegetable oil for olive oil during cooking.
- Serve with steamed vegetables or a fresh salad to balance the richness.
