How to Make Longhorn Parmesan Crusted Chicken

Recreate the beloved restaurant dish at home with “Restaurant Favorite: Longhorn Parmesan Crusted Chicken.” This recipe features tender, juicy chicken breasts topped with a flavorful Parmesan crust, combining creamy ranch dressing, melted cheese, and a crispy topping. Perfect for dinner parties or a special family meal, this dish will bring the taste of Longhorn Steakhouse to your kitchen.

Why You’ll Love Longhorn Parmesan Crusted Chicken:

  • Flavorful and Juicy: The chicken is marinated for tenderness and flavor, then topped with a rich, cheesy crust.
  • Restaurant Quality: Enjoy the taste of a favorite restaurant dish at home.
  • Versatile: Pairs well with a variety of sides like mashed potatoes, steamed vegetables, or a fresh salad.
  • Crowd-Pleaser: Perfect for impressing guests or satisfying family members.

Ingredients Notes For Longhorn Parmesan Crusted Chicken:

  • Chicken Breasts: Boneless, skinless chicken breasts, pounded to an even thickness.
  • Olive Oil: For marinating the chicken.
  • Lemon Juice: Adds brightness and tenderizes the chicken.
  • Garlic Powder: For seasoning the chicken.
  • Salt and Pepper: To taste, for seasoning.
  • Ranch Dressing: The base for the Parmesan crust.
  • Parmesan Cheese: Freshly grated for the best flavor.
  • Provolone Cheese: Adds a gooey, melty layer.
  • Panko Breadcrumbs: For a crispy topping.
  • Butter: Melted, to mix with the breadcrumbs.
  • Fresh Parsley: Chopped, for garnish.
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Recipe Steps:

  1. Marinate the Chicken:
    • In a large resealable plastic bag, combine 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of garlic powder, salt, and pepper. Add 4 boneless, skinless chicken breasts to the bag and seal. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. Cook the Chicken:
    • Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade.
    • Add a little olive oil to the skillet and sear the chicken breasts for about 3-4 minutes per side, until golden brown. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken is cooked through.
  3. Prepare the Parmesan Crust:
    • While the chicken is baking, prepare the Parmesan crust. In a small bowl, mix 1/2 cup of ranch dressing with 1/2 cup of grated Parmesan cheese.
    • In another bowl, combine 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and 1/4 cup of grated Parmesan cheese.
  4. Add the Cheese and Crust:
    • Remove the skillet from the oven. Spread a layer of the ranch and Parmesan mixture over each chicken breast. Top with slices of provolone cheese.
    • Sprinkle the panko breadcrumb mixture evenly over the top of each chicken breast.
  5. Broil:
    • Turn the oven to broil. Place the skillet under the broiler for 2-3 minutes, or until the topping is golden brown and the cheese is melted and bubbly. Keep a close eye to prevent burning.
  6. Serve:
    • Garnish the Parmesan crusted chicken with freshly chopped parsley. Serve immediately with your favorite sides.
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Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat gently in the oven at 350°F (175°C) until warmed through.


For the Chicken:

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice

For the Parmesan Crust:

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning

For the Ranch Spread:

  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons ranch dressing
  • 1 tablespoon sour cream


Prepare the Chicken:

  • Preheat your oven to 400°F (200°C).
  • Pound the chicken breasts to an even thickness for uniform cooking.
  • Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
  • Heat the olive oil in a large oven-safe skillet over medium-high heat.
  • Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown.
  • Remove the chicken from the skillet and set aside.

Make the Parmesan Crust:

  • In a small bowl, mix together the grated Parmesan cheese, panko breadcrumbs, melted butter, garlic powder, and dried Italian seasoning until well combined.

Prepare the Ranch Spread:

  • In another small bowl, mix together the mayonnaise, grated Parmesan cheese, ranch dressing, and sour cream until smooth.

Assemble and Bake:

  • Spread a generous layer of the ranch spread over each chicken breast.
  • Top each chicken breast with the Parmesan crust mixture, pressing it down slightly to adhere.
  • Place the skillet with the chicken breasts in the preheated oven and bake for about 10-15 minutes, or until the chicken is cooked through and the crust is golden and crispy.


  • Remove the chicken from the oven and let it rest for a few minutes before serving.
  • Garnish with fresh parsley or additional Parmesan cheese, if desired.

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