Longhorn Steakhouse Parmesan Chicken – Easy Copycat Recipe with Ranch, Provolone & Crispy Parmesan Crust
Samantha
Bring the flavor of your favorite steakhouse right into your kitchen with this Longhorn Steakhouse Parmesan Chicken copycat recipe. It’s loaded with tender chicken, crispy Parmesan panko coating, creamy ranch, and melty provolone. Perfect for a high-protein dinner that feels indulgent but is super easy to make at home.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dinner, Main Course
Cuisine American, Steakhouse-Inspired
Servings 4 servings
Calories 460 kcal
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup ranch dressing
- 1 cup shredded provolone cheese or sliced
- ½ cup grated parmesan cheese
- ½ cup panko bread crumbs
- 1 tbsp melted butter
- 1 clove garlic minced
- Fresh parsley optional, for garnish
Step 1: Season and Sear the ChickenSeason chicken breasts with garlic powder, onion powder, salt, and pepper. In a skillet over medium heat, sear both sides of the chicken for 2–3 minutes until lightly golden. (This locks in the juices.) Step 2: Layer the FlavorPlace seared chicken on a baking sheet. Spread a generous spoonful of ranch dressing on each breast. Add shredded provolone cheese on top of the ranch. Step 3: Make the Parmesan CrustIn a bowl, mix parmesan, panko, melted butter, and minced garlic. Sprinkle this mixture over the provolone. Step 4: Bake to PerfectionBake in a preheated 375°F oven for 20–25 minutes or until the chicken is fully cooked and the crust is golden. Broil for 2–3 minutes at the end for extra crispiness. Step 5: Garnish and ServeTop with chopped parsley and serve hot with your favorite sides.
Secret Tips for the Best Longhorn Steakhouse Parmesan Chicken
1. Pound your chicken evenly:
Start with evenly pounded chicken breasts to ensure they cook uniformly and stay juicy. Uneven pieces can result in dry edges or undercooked centers. For this Longhorn Steakhouse Parmesan Chicken, uniform thickness is key to getting that golden, crisp crust.
2. Chill the coated chicken before baking:
After breading the chicken with the parmesan and panko mix, let it rest in the fridge for about 15–20 minutes. This helps the crispy parmesan crust adhere better during baking and prevents it from sliding off.
3. Mix Parmesan into the panko, not just on top:
For maximum flavor and crunch, blend grated parmesan directly into the panko breadcrumbs rather than just sprinkling it on top. It adds that signature crispy texture found in the parmesan crusted chicken recipe you love at Longhorn.
4. Don’t skip the ranch layer:
The ranch dressing doesn’t just add moisture—it creates that creamy base that fuses perfectly with the melted provolone and crispy topping. Use a high-quality or homemade ranch for an even better finish.
5. Use a wire rack for baking:
Place the coated chicken on a wire rack set over a baking sheet. This allows hot air to circulate around the chicken, crisping up the crust without needing to fry—an easy trick to replicate Longhorn’s crispy parmesan chicken without extra oil.
6. Broil at the end for a golden top:
Once the provolone has melted, broil the chicken for 1–2 minutes to achieve that restaurant-style golden finish. Keep a close eye—this step transforms the dish from good to steakhouse-great.
7. Let it rest before slicing:
Resting the chicken for 5 minutes after baking locks in the juices. Cutting too soon releases all that moisture you worked to preserve. Trust me, it’s worth the wait for juicy, high-protein chicken breast results.
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