How to Make Longhorn Parmesan Crusted Chicken

Longhorn Parmesan Crusted Chicken

This homemade Longhorn Parmesan Crusted Chicken recipe brings the restaurant experience right into your kitchen. It’s everything you love about the steakhouse favorite—tender, marinated chicken under a golden, cheesy, crisp crust—without leaving home. I’ll walk you through every detail, from marinating to broiling, so you can make it perfectly every time.

What Makes Longhorn Parmesan Crusted Chicken Special

The secret is in the layers. You get juicy, seasoned chicken as your foundation, then a creamy cheese spread, and finally a crisp, buttery panko top. The combination creates a bite where every texture shines. Parmesan and Provolone add depth, while Ranch dressing lends a mild tang and soft richness. Even skeptics of “copycat recipes” find this version hits all the right notes—the crunchy crust, the oozy cheese layer, the herb-speckled finish.

Key Ingredients and Why They Matter

Let’s break down the essentials and see how each one fits into the dish:

Chicken Breasts (boneless, skinless): The best base for moisture and flavor. Pounding them ensures even cooking.
Italian Salad Dressing: It does double duty as marinade—tenderizes and infuses herby flavor.
Salt & Pepper: Simple, but don’t skip them. They amplify everything else.
Vegetable Oil: Gives you a golden sear and keeps the chicken moist.
Provolone and Parmesan Cheeses: Provolone melts beautifully, while Parmesan sharpens the flavor and browns nicely.
Ranch Dressing: Adds soft tang and helps the cheeses blend.
Panko Breadcrumbs: The secret to the unforgettable crust.
Melted Butter: Makes the breadcrumbs golden and flavorful.
Garlic Powder & Optional Spices: Rounds out the savory profile.
Fresh Parsley: Brightens the finished dish.

Ingredient Table for Easy Reference

Ingredient	Purpose
Boneless skinless chicken	Juicy, lean protein foundation
Italian dressing	Herb-rich marinade
Salt, pepper	Seasoning, flavor enhancer
Vegetable oil	For pan searing
Provolone cheese	Creamy melt, mild taste
Parmesan cheese	Salty depth, crisp edge
Ranch dressing	Creamy binder with tang
Panko breadcrumbs	Crunchy topping
Melted butter	Richness, toasts the crumbs
Garlic powder	Extra savoriness
Fresh parsley	Color and freshness

Step-By-Step Instructions

Every technique here, from marinating to broiling, matters to the final flavor and texture.

1. Pound and Season Chicken

Place chicken breasts between sheets of plastic wrap or in a large zipper bag.
Use a meat mallet (or rolling pin) to pound to 1/2-inch thickness. Even pieces cook evenly and stay juicy.
Season both sides lightly with salt and pepper.

2. Marinate

Put seasoned chicken in a clean resealable bag.
Pour in enough Italian dressing to coat well.
Squeeze out excess air and seal the bag.
Marinate in the fridge for at least 30 minutes, up to 12 hours. Overnight gives the deepest flavor.

3. Sear for a Golden Crust

Heat a large skillet with a tablespoon of vegetable oil over medium-high heat.
When hot, add chicken breasts. Let them sear undisturbed for 4–5 minutes for a rich, browned crust.
Flip and cook the other side until fully cooked (internal temp of 165°F).
Transfer to a foil-lined baking sheet. Tent loosely with foil to keep warm.

4. Prepare Cheese Layer

In a small bowl, combine 1/2 cup each shredded Provolone and grated Parmesan with 2 tablespoons Ranch dressing.
Microwave for 20 seconds, then stir. Repeat in short bursts until just melted—smooth and spreadable.
Spread cheese mixture generously over each chicken breast.

5. Make the Crispy Topping

In a fresh bowl, mix 1/2 cup panko breadcrumbs, 2 tablespoons melted butter, and 1/2 teaspoon garlic powder.
Optional: Stir in 1/4 teaspoon dried Italian herbs or a pinch of paprika for added complexity.
Sprinkle this topping over the cheese layer.

6. Broil Carefully

Set your oven broiler to high. Arrange oven rack about 6 inches from the heat.
Slide the baking sheet with chicken under the broiler.
Broil for 2–4 minutes. Watch closely—the crust goes from golden to burnt quickly.
Remove once the topping is golden and bubbling.

7. Garnish and Serve

Sprinkle with chopped fresh parsley right before serving.
Plate with sides like mashed potatoes, honey-glazed carrots, or a crisp green salad.

Tips for Perfect Parmesan Crusted Chicken

Marinate for flavor: Longer time in the marinade means juicier, tastier chicken.
Use panko: Panko crumbs create a lighter, airier crispiness than regular breadcrumbs.
Keep toppings balanced: Too much cheese and the crust gets soggy; too little and you miss the full effect.
Let cheese melt gently: Microwave the cheese mixture in short bursts. If overheated, it’ll split and lose texture.
Serve fresh: The crust is crispiest right after broiling.

Ways to Change it Up

Swap Provolone for Mozzarella for a milder finish, or Gruyère for a richer, nutty note.
Add a pinch of crushed red pepper to the crumbs for gentle heat.
For a gluten-free version, use gluten-free panko.

Suggested Side Dishes

Mashed Potatoes: Complements the creamy topping.
Oven-Roasted Broccoli: Balances the richness.
Herbed Rice Pilaf: Offers a mild, herby base.
Caesar Salad: Adds crunch and a tangy counterpoint.
Garlic Bread: Perfect for soaking up any extra topping.

Pair your chicken with steamed vegetables or rice for a balanced plate. These sides round out the meal and keep the focus on your crispy main dish.

Storing and Reheating Leftovers

Even day-old, this chicken keeps its appeal when stored correctly. Here’s how to handle leftovers:

Refrigerate: Cool completely, then store in an airtight container. Use within 3–4 days.
Freeze: Wrap each breast tightly in foil, then place in a freezer bag. Store up to three months.
Reheat: Bake covered at 350°F until warmed through. Add a little chicken broth or water to the pan to keep it from drying out. Avoid microwaving—breaded toppings go soggy.

Common Questions

Can I prep ahead?
Yes. Marinate the chicken the night before, and even mix the cheese blend in advance. Wait to add the breadcrumb topping and broil right before serving for the best crust.

Do I need a broiler?
A broiler or toaster oven gives the most even browning, but you can use a hot oven in a pinch. Place the pan on the top rack and monitor closely.

What if I only have regular breadcrumbs?
You can use them, but panko gives a far lighter, more satisfying crunch. Consider adding a teaspoon of olive oil to help regular breadcrumbs toast more evenly.

Flavor Variations

Try different salad dressings for the marinade—Caesar for a deeper, umami hit, or balsamic vinaigrette for a sweet note. Mix parsley with fresh basil or oregano for an herby finish.

Add lemon zest to the cheese mixture for a fresh, bright high note. Smoky paprika brings out warmth without overpowering.

Final Notes

Longhorn Parmesan Crusted Chicken offers everything you want for dinner—a satisfying crunch, a creamy cheese finish, and a chicken breast that stays juicy, never dry. Homemade versions mean you can tweak each layer to boost flavor or cater to your taste. Serve it hot from the broiler with a simple salad and bask in the applause. This dish delivers the steakhouse experience, no reservations required.

How to Make Longhorn Parmesan Crusted Chicken
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