Here’s a copycat version of LongHorn Steakhouse Parmesan Chicken — juicy grilled chicken topped with a creamy ranch-Parmesan layer and a crispy cheesy crust.
🧀 LongHorn-Style Parmesan Chicken
Ingredients (Serves 4)
Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
Ranch-Parmesan Layer:
- 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 Prep & Sear Chicken
- 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 (chicken doesn’t need to be fully cooked yet).
2️⃣ Finish in Oven
- 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 Add Cheese & Topping
- Mix ranch, Parmesan, and provolone. Spread over chicken.
- Mix panko, melted butter, Parmesan, and garlic powder, and sprinkle on top.
4️⃣ Broil
- Broil 2–4 minutes until the topping is golden and bubbly. Watch closely to prevent burning.
Serve With
- Mashed potatoes
- Steamed broccoli or green beans
- Garlic bread or a side salad
💡 Tips:
- For a grill-only version, you can grill the chicken first, then top with ranch-cheese mixture and briefly broil or grill indirectly to melt the cheese.
- Fresh herbs like parsley or thyme make a nice garnish.
I can also make a lighter, baked-only version that’s just as cheesy without frying if you want.
Do you want me to give that version too?
