Here’s a copycat-style version of LongHorn Steakhouse Parmesan Crusted Chicken — juicy grilled chicken topped with a creamy ranch-Parmesan layer and crispy cheesy crust.
🧀🍗 Parmesan Crusted Chicken (LongHorn Style)
Ingredients (Serves 4)
Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt & black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
Ranch-Parmesan Spread:
- 1/2 cup ranch dressing
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded provolone (or mozzarella)
Crunchy Topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan
- 1/2 tsp garlic powder
Instructions
1️⃣ Season & Sear
- Pound chicken to even thickness.
- Season with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden (it doesn’t need to be fully cooked yet).
2️⃣ Finish Cooking
- Transfer chicken to a baking dish.
- Bake at 375°F (190°C) for 10–15 minutes until internal temp reaches 165°F (74°C).
3️⃣ Make the Topping
- Mix ranch, Parmesan, and provolone in one bowl.
- In another bowl, combine panko, melted butter, Parmesan, and garlic powder.
4️⃣ Add the Crust
- Spread ranch-cheese mixture over each cooked chicken breast.
- Press breadcrumb mixture on top.
5️⃣ Broil
- Broil 2–4 minutes until golden brown and bubbly. Watch closely so it doesn’t burn.
Serve With
- Mashed potatoes
- Steamed broccoli
- Garlic green beans
- A simple side salad
If you’d like, I can give you:
- A grill-only version (no oven)
- A lighter version
- Or the exact steakhouse-style side pairing menu to make it a full restaurant-style dinner at home.
