Longhorn Steakhouse Parmesan Chicken Recipe: Easy Copycat Parmesan Crusted Dinner

Have you been dreaming of that perfectly crispy, cheesy chicken from Longhorn? You want to recreate that incredible Longhorn Steakhouse Parmesan Chicken Recipe at home, but getting the savory flavor and texture just right feels like a challenge. It’s frustrating when copycat recipes fall flat, leaving you with a dish that’s just not the same.

To make Longhorn’s Parmesan Chicken, you first sear seasoned chicken breasts in a hot skillet until golden. Then, you spread a creamy topping made from Parmesan, Provolone, and Ranch dressing over the chicken. Finally, you sprinkle it with a Panko breadcrumb mixture and broil until the crust is golden brown and crispy. This process creates the signature layers of flavor and texture.

Drawing from chef-tested methods refined to match the original flavor, this guide breaks down the exact steps. You will learn the secrets to creating that authentic, restaurant-quality crust and juicy interior right in your own kitchen. Prepare to master this steakhouse favorite with confidence.

How Do You Make The Longhorn Steakhouse Parmesan Chicken Recipe At Home?

Making this steakhouse dinner at home is surprisingly straightforward when you know the secrets behind its signature taste and texture. The key to this authentic copycat recipe isn’t just one thing, but a specific combination of technique and ingredients that work in perfect harmony. While many recipes might list similar components, the magic of the Copycat Longhorn Parmesan Chicken lies in its unique creamy cheese sauce. The trifecta of rich Ranch dressing, melty Provolone, and salty Parmesan cheese creates a savory, tangy, and decadent topping that you won’t find in a standard chicken parmesan. This guide will walk you through the essential sear-then-broil method that guarantees a juicy chicken breast with an irresistibly crispy crust every single time.

7 Essential Steps for the Perfect Longhorn Parmesan Crusted Chicken

Achieving that perfect Parmesan crusted chicken is all about following a proven method. This isn’t just a list of instructions; these are the seven essential stages that build layers of flavor and texture, transforming simple ingredients into a restaurant-worthy meal. We’ll cover everything from the crucial preparation of the chicken to the final broil that creates that signature bubbly, golden crust. Each step uses specific culinary techniques designed to maximize flavor, such as creating a Maillard reaction during the sear and ensuring the cheese melts perfectly without burning. By following this step-by-step guide, you’ll understand not just what to do, but why each action is critical for a flawless result.

1. Prepare the Chicken Breasts for Even Cooking

Pin this essential prep step to your ‘Chicken Dinners’ board!

The foundation of a perfectly cooked dish is proper preparation. To ensure your juicy chicken breasts cook evenly and remain tender, you must first flatten them. This single step prevents the thinner parts from drying out while you wait for the thicker center to cook through, a common pitfall that leads to tough, chewy results. This is a crucial technique used by professional chefs to guarantee consistency and quality.

What You Need

• 4 boneless, skinless juicy chicken breasts (about 5-6 oz each)
• Plastic wrap or parchment paper
• A meat mallet or rolling pin
• Salt and black pepper

Steps

1. Place one chicken breast at a time between two sheets of plastic wrap.
2. Use the flat side of a meat mallet to gently pound the chicken, starting from the center and working your way out, until it is an even 1/2-inch thickness.
3. Season both sides of the flattened chicken generously with salt and pepper.

Pro-Tip: Pounding the chicken not only ensures even cooking but also tenderizes the meat by breaking down tough muscle fibers. This is a non-negotiable step for achieving that restaurant quality texture.

2. Whisk Together the Secret Creamy Cheese Topping

Save this secret sauce recipe for later! You’ll want to put it on everything.

This is where the magic happens. The signature flavor of the Longhorn recipe comes from a creamy parmesan sauce that is both tangy and rich. The “secret” is the ranch dressing mixture, which provides a creamy, herby base that perfectly complements the nutty Parmesan and mild, melty Provolone cheese. Using high-quality, full-fat ingredients here is essential for achieving the best flavor and a smooth, luxurious texture on your melted cheesy topping.

What You Need

• 1/2 cup good quality Ranch dressing
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded low-moisture Provolone cheese
• A medium mixing bowl
• A whisk or spatula

Steps

1. In a medium bowl, combine the Ranch dressing, grated Parmesan cheese, and shredded Provolone cheese.
2. Stir or whisk until all the ingredients are fully incorporated into a thick, spreadable sauce. Set aside.

Lesson Learned: Don’t use “light” or fat-free ranch dressing. The fats and stabilizers in full-fat dressing are essential for creating a stable emulsification that won’t break or become greasy when broiled. This is a key restaurant secret.

3. Combine the Crispy Panko Topping

Want that perfect crunch? Pin this simple Panko topping hack!

To achieve the perfect textural contrast to the creamy sauce and tender chicken, you need a truly crispy panko topping. Panko bread crumbs are the ideal choice because their large, jagged flakes become much crispier than traditional breadcrumbs. The addition of melted, seasoned butter is a critical expert tip; it helps the panko toast evenly under the broiler, ensuring a beautiful and uniform golden brown crust.

What You Need

• 1/4 cup Panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon melted unsalted butter
• 1/4 teaspoon garlic powder
• A pinch of smoked paprika (optional, for color)

Steps

1. In a small bowl, combine the Panko breadcrumbs, 2 tablespoons of grated Parmesan cheese, garlic powder, and optional paprika.
2. Pour the melted butter over the mixture.
3. Stir with a fork until the breadcrumbs are evenly moistened. This will feel like wet sand.

Pro-Tip: The Panko + Butter combination is critical. The fat from the butter toasts the Panko flakes under the broiler, creating a much deeper flavor and a crunchier texture contrast than dry breadcrumbs alone.

4. Sear the Chicken in a Hot Skillet

This is the key to juicy chicken! Pin this searing technique.

Searing is a vital step for developing deep, savory flavor. When you sear chicken in skillet, especially an oven safe skillet like cast iron, you’re not just browning it. At high temperatures, a chemical process known as the Maillard reaction occurs, creating a complex, flavorful golden brown crust that you cannot achieve through baking alone. The key is to get the pan sufficiently hot and to resist moving the chicken as it sears.

What You Need

• The prepared chicken breasts from Step 1
• 1 tablespoon olive oil
• A 12-inch cast iron skillet or other oven-safe skillet
• Tongs

Steps

1. Preheat an oven-safe skillet over medium-high heat for 2-3 minutes until it is very hot.
2. Add the olive oil to the pan.
3. Carefully place the seasoned chicken breasts in the hot skillet, ensuring they don’t touch.
4. Sear for 3-4 minutes per side, without moving them, until a deep golden brown crust has formed. The chicken will not be cooked through.

The Science of the Crust: That beautiful brown crust is from the Maillard reaction, a chemical reaction between amino acids and sugars that creates immense flavor. A hot pan and dry chicken surface are essential for this. Don’t overcrowd the pan, as it will drop the temperature and steam the chicken instead of searing it.

5. Spread the Toppings Over the Seared Chicken

It’s time for the best part! Save this step for your recipe collection.

Now it’s time to assemble the layers of flavor. The creamy cheese sauce acts as a delicious binder, helping the panko topping adhere to the chicken. Getting the topping to stick is all about this layering. First, you spread cheesy topping generously over the seared chicken, and then you coat with panko. Gently pressing the breadcrumbs into the creamy base ensures they stay put during the final broiling stage.

What You Need

• The seared chicken breasts in the skillet
• The prepared creamy cheese topping from Step 2
• The prepared Panko topping from Step 3
• An offset spatula or the back of a spoon

Steps

1. Remove the skillet from the heat.
2. Spread the creamy Ranch and cheese mixture evenly over the top of each seared chicken breast.
3. Sprinkle the buttery Panko topping over the creamy layer, covering it completely. Gently pat the Panko mixture down to help it adhere.

Pro-Tip: Don’t be shy with the creamy topping. Coat the entire top surface of the chicken from edge to edge. This ensures a decadent, cheesy bite every time and provides a perfect base for the crunchy Panko to stick to.

6. Broil to Golden Brown Perfection

The final touch! Pin this broiling tip to avoid burning cheese.

The final step is to broil chicken to finish cooking it and create that irresistible melted, crispy top. This is a quick process that requires your full attention. The key is to position the oven rack correctly to melt cheese on top perfectly without it burning. Most importantly, this is the stage where you must verify the chicken is cooked through. Using a meat thermometer is non-negotiable for food safety and guarantees the chicken reaches the proper internal temperature 165°F without overcooking.

What You Need

• The skillet with the topped chicken breasts
• An oven with a broiler function
• A meat thermometer

Steps

1. Preheat your oven’s broiler to high. Position an oven rack about 6-8 inches from the heating element.
2. Place the skillet on the prepared rack.
3. Broil for 2-4 minutes, watching it constantly, until the topping is bubbly and the Panko is a deep golden brown.
4. Carefully remove the skillet from the oven. Check the chicken’s internal temperature with a meat thermometer; it should read 165°F at the thickest part.

Pro-Tip: Every broiler is different. Stay by the oven and watch the chicken the entire time it is broiling. The transition from perfectly brown to burnt can happen in less than 30 seconds.

7. Rest and Garnish Before Serving

The perfect finish! Pin this for your next steakhouse dinner at home.

After all your hard work, this final step ensures the chicken is at its absolute best. You must rest chicken for a few minutes before slicing into it. This allows the juices to redistribute throughout the meat, keeping it moist and flavorful. Once rested, a simple garnish of fresh parsley adds a pop of color and freshness. Now you can consider the perfect side dish pairing to complete your steakhouse experience.

What You Need

• The cooked Parmesan crusted chicken
• Freshly chopped parsley for garnish
• Serving plates or a platter

Steps

1. Let the chicken rest in the skillet for at least 5 minutes after removing it from the oven. Do not skip this step.
2. Garnish with fresh parsley for a pop of color and fresh flavor.
3. Serve immediately with your favorite steakhouse sides like mashed potatoes, steamed asparagus, or a fresh green salad.

The Science of Resting: Resting meat is crucial. The muscle fibers, which tensed up during cooking, relax and reabsorb the juices. If you slice into it immediately, all that flavorful moisture will pour out onto your cutting board, resulting in dry chicken.

Key Takeaways: Your Quick Guide to Longhorn Steakhouse Parmesan Chicken Recipe

• The “Secret” is the Topping: The authentic Longhorn flavor comes from a specific creamy cheese sauce combining Ranch dressing, Parmesan, and Provolone cheese. This is the key to the recipe.
• Flatten for Juiciness: Always pound the chicken to an even 1/2-inch thickness. This is the most important step to prevent dry chicken and ensure consistent cooking.
• Sear First, Then Broil: Develop deep flavor (the Maillard reaction) by searing the chicken in a hot cast iron skillet first. Finish it quickly under the broiler to melt the cheese and toast the crust without overcooking.
• Use Panko and Butter: For a truly crispy panko topping, use Japanese-style panko breadcrumbs and toss them with melted butter before sprinkling on top.
• Temperature is Everything: The only way to guarantee perfectly cooked, safe-to-eat chicken is to use a meat thermometer. The final internal temperature must be 165°F.

People Also Ask About Longhorn Steakhouse Parmesan Chicken Recipe

What is in the Longhorn Parmesan Chicken sauce?

The signature creamy topping is a mixture of Ranch dressing, grated Parmesan cheese, and shredded Provolone cheese. This combination creates the tangy, cheesy, and savory flavor that makes the dish unique. The ranch acts as a flavorful binder for the cheeses.

What kind of cheese is on Longhorn’s chicken?

Longhorn uses a blend of Parmesan and Provolone cheese in their topping. Provolone provides a great “cheese pull” and mild, milky flavor, while Parmesan adds a sharp, salty, and nutty taste. Both are crucial for the authentic flavor.

How do you get the crust to stick to the chicken?

The creamy Ranch and cheese mixture acts as a glue for the Panko breadcrumb topping. After spreading the creamy layer, sprinkle the Panko on top and gently press it down with your fingers or a spatula to ensure it adheres before broiling.

Is Longhorn Parmesan Chicken fried or baked?

It’s a combination of pan-searing and broiling. The chicken is first seared in a hot skillet on the stovetop to create a flavorful crust, and then it’s finished under the broiler in the oven to melt the cheese topping and make the Panko crispy.

Can I make this in an air fryer?

Yes, you can adapt this recipe for an air fryer, but the method changes slightly. Sear the chicken first as directed. Then, place the seared and topped chicken in the air fryer basket and cook at 375°F for 6-8 minutes, or until the chicken reaches 165°F and the topping is golden.

How do you prevent the cheese from burning?

Position your oven rack 6-8 inches from the broiler and watch the chicken constantly. Broilers work very fast. It’s better to have the rack a little lower and broil for an extra minute than to have it too close and burn the cheesy topping.

What are the best sides for Parmesan crusted chicken?

Classic steakhouse sides pair perfectly with this dish. Popular choices include creamy mashed potatoes, steamed asparagus or broccoli, a loaded baked potato, or a simple green salad with a vinaigrette to cut through the richness of the chicken.

Why is my chicken dry?

The most common causes of dry chicken are overcooking or not flattening the breasts. Pound the chicken to an even thickness to ensure it cooks uniformly. Always use a meat thermometer and pull the chicken from the oven the moment it hits an internal temperature of 165°F.

Can I use mayo instead of ranch in the topping?

Yes, mayonnaise is a common substitute for ranch dressing. It provides a similar creamy, fatty base to bind the cheeses. For extra flavor, you can add a pinch of garlic powder, onion powder, and dried dill to the mayonnaise.

What is a good substitute for panko breadcrumbs?

Crushed crackers or cornflakes are the best substitutes for Panko. While regular breadcrumbs work, they create a denser crust. For a similar light and crispy texture, pulse Ritz or saltine crackers in a food processor until you have coarse crumbs.

Final Thoughts on This Easy Copycat Parmesan Crusted Dinner

Recreating your favorite restaurant dishes at home should be a rewarding experience, not a frustrating one. By following this proven method, you now have the tools and techniques to make the Longhorn Steakhouse chicken recipe with confidence. From understanding the importance of the creamy cheese sauce to mastering the sear-and-broil technique, you can produce a copycat recipe that truly rivals the original. The result is a delicious, decadent meal that brings the special feeling of a steakhouse dinner at home. What will be your go-to side dish to serve with it?

Last update on 2026-02-18 at 17:08 / Affiliate links / Images from Amazon Product Advertising API