Longhorn Parmesan Crusted Chicken

Experience the flavors of a steakhouse favorite right at your dinner table with this Longhorn Parmesan Crusted Chicken recipe. Juicy, well-seasoned chicken breasts meet a lush layer of creamy, cheesy goodness and a satisfyingly crisp panko topping. The combination of savory cheese, a hint of ranch, and that irresistible crunch delivers pure comfort with every bite.

Whether you’re planning a cozy weeknight dinner or hosting friends for a special occasion, this dish reliably steals the spotlight. I’ve broken down the full recipe, with step-by-step guidance, helpful tables, and personal tricks for nailing that restaurant-quality result at home.

What Sets This Parmesan Crusted Chicken Apart

This isn’t your average baked chicken. The dish rises above others with its intricate layering of flavor and texture:

Tender Marinated Chicken: Marinating in Italian dressing infuses each breast with robust herby notes and extra moisture—say goodbye to dryness.
Dual Cheese Layer: Parmesan brings nutty depth while provolone melts into a smooth, gooey blanket. The addition of ranch dressing rounds out the mix with creamy tang.
Signature Crunch: Golden panko, mingled with butter and garlic powder, forms the craveable top crust, delivering a crunch in every forkful.

By combining these elements, you transform a simple chicken dinner into a memorable main course.

Ingredients for Longhorn Parmesan Crusted Chicken

Each ingredient pulls its weight in this recipe. Here’s what you’ll need, along with a quick glance at how each plays its part:

Ingredient	Purpose	Possible Substitutions
Boneless, skinless chicken breasts	Lean, juicy protein foundation	Turkey cutlets
Italian salad dressing	Marinade; infuses flavor & moisture	Greek, Caesar, or balsamic
Salt & black pepper	Simple seasoning to enhance chicken	Garlic salt for added punch
Vegetable oil	Searing; creates golden crust	Canola or olive oil
Parmesan cheese	Adds sharpness and nutty character	Pecorino Romano
Provolone cheese	Lends creaminess and meltability	Mozzarella or gruyère
Ranch dressing	Creamy binder with tang	Caesar or garlic aioli
Melted butter	Crisps up the topping, rich flavor	Ghee or margarine
Panko breadcrumbs	Light, crunchy topping	Regular breadcrumbs, crushed crackers
Garlic powder	Aroma and extra savory depth	Onion powder or fresh garlic
Fresh parsley	Brightens as garnish	Chives or basil

How to Make Longhorn Parmesan Crusted Chicken

Most of the work happens in layers—marinate, sear, top, broil. Set aside about an hour (with longer marinating yielding even better flavor). Here’s the step-by-step breakdown:

Step 1: Prepare and Marinate the Chicken

Start by trimming any excess fat from your chicken breasts. For even cooking, place the breasts between two pieces of parchment or inside a zip-top bag. Gently pound to an even ½-inch thickness.

Season both sides of each breast with salt and pepper. Add them to a large resealable bag with ¾ cup of Italian dressing, making sure every piece is coated. Seal the bag and let it rest in the fridge for at least 30 minutes. If you have time, a few hours will yield even juicier, more flavorful chicken.

Step 2: Sear the Chicken

Heat a large skillet over medium-high with 1 tablespoon of vegetable oil. Remove the chicken from the marinade and let excess drip off. Once the oil shimmers, add the chicken in a single layer (work in batches if needed).

Cook undisturbed for 4-5 minutes—resist the urge to move them. Flip and sear the other side until cooked through and golden brown (internal temperature should reach 165°F). Move the cooked chicken to an oven-safe dish and tent with foil to trap the heat.

Step 3: Prepare the Cheese Layer

In a small microwave-safe bowl, mix together ½ cup grated Parmesan cheese, ½ cup shredded provolone, and 3 tablespoons ranch dressing. Heat in 15-second bursts, stirring after each, until the mixture is melted and combined. The texture will be thick but easily spreadable.

Spoon and spread the cheese mixture evenly over each seared chicken breast, covering the top in a generous layer.

Step 4: Mix the Crunchy Topping

Combine ½ cup panko breadcrumbs, 2 tablespoons melted butter, ½ teaspoon garlic powder, and a pinch of salt in a small bowl. Stir until the butter is distributed and all crumbs are moistened. Sprinkle the breadcrumb topping evenly over the cheesy layer on each piece of chicken.

Step 5: Broil to Golden Finish

Position your oven rack 6 inches below the broiler. Set the broiler to high. Slide the pan with your assembled chicken under the broiler and toast for 2-4 minutes. Watch closely—panko can go from golden to burnt quickly. The top should be golden and crisp, with the cheese bubbling underneath.

Step 6: Garnish and Serve

Transfer the chicken to plates. Scatter over freshly chopped parsley for color and a touch of freshness. Pair it with your side of choice and dig in while it’s piping hot.

Tips for Success

Achieving that signature steakhouse presentation and flavor is easier with a few simple tricks:

Even Thickness: Use a meat mallet or rolling pin to pound the breasts evenly. This prevents undercooked centers or dry edges.
Let It Rest: After searing, tent the chicken under foil for a few minutes while you prepare the cheese. This keeps juices locked in.
Broiler Vigilance: Broiling is quick; don’t walk away. The difference between perfect and overdone is often less than a minute.
Toast Your Panko: For maximum crunch, toast the panko in a dry skillet before mixing with butter.
Flavor Boosters: Add a sprinkle of Italian seasoning or smoked paprika to the breadcrumb mix if you want to experiment.

Serving Suggestions

This chicken is hearty enough to anchor a meal. For a classic pairing, serve with creamy mashed potatoes or buttery garlic bread. Roasted asparagus, green beans, or a crisp Caesar salad help balance the richness.

You might also enjoy oven-roasted baby carrots or wild rice pilaf. If you love extra sauce, drizzle leftover ranch or a bit of garlic aioli on the side for dipping.

Ingredient Swaps and Customizations

This recipe adapts beautifully to different tastes and dietary needs:

Cheese Alternatives: Mozzarella gives a mild, stretchy melt, while Swiss or gruyère offer earthiness.
Spicy Kick: Fold a pinch of crushed red pepper flakes into your cheese layer or panko for extra heat.
Herbs: Chopped basil, thyme, or oregano in the breadcrumb topping highlight the Italian flavors even more.
Gluten-Free: Use gluten-free panko or crushed rice crackers for those avoiding wheat.

Storage and Reheating

Don’t let leftovers go to waste—this chicken keeps its flavor for days with the right storage:

Refrigerate: Store in an airtight container for up to 4 days. To help prevent sogginess, you can keep the topping separate until reheating.
Freeze: Wrap cooled chicken tightly in foil and place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm in a 350°F oven, covered with foil. Add a tablespoon of water or broth to the pan to keep the chicken moist. Remove foil for the last 5 minutes to re-crisp the topping.

Frequently Asked Questions

Can I use chicken thighs?
Absolutely—boneless, skinless thighs work well and stay juicy. Cooking time may increase by a few minutes.

How do I tell when the chicken is done?
Use a meat thermometer for accuracy. The thickest part should register 165°F.

What if I don’t have ranch dressing?
Mix equal parts mayonnaise and Greek yogurt, and add a bit of dried dill, garlic powder, and lemon juice for a quick homemade solution.

Final Thoughts

Longhorn Parmesan Crusted Chicken straddles the line between homestyle comfort and steakhouse luxury. The multi-layered preparation—juicy marinated chicken, a cheese and ranch blend, and a crisp, golden topping—delivers a satisfying, crowd-pleasing main.

Try this recipe the next time you want to impress without the fuss of dining out. It deserves a spot in your regular dinner rotation.