Copycat Longhorn Parmesan Crusted Chicken: Make the Legendary Favorite at Home

If you’ve ever dined at LongHorn Steakhouse, you probably know one of the unsung heroes of the menu isn’t steak—it’s the Parmesan Crusted Chicken. It’s tender, juicy chicken smothered in a creamy ranch spread, topped with melted cheese, and crowned with a crispy, golden Parmesan crust.

And the best news? You don’t have to leave home (or tip 20%) to enjoy it. This copycat Longhorn Parmesan Crusted Chicken recipe nails the flavor, texture, and ooey-gooey goodness of the original. Even better—it’s easier than you’d think.

Let’s recreate this restaurant favorite from scratch.

Why You’ll Love This Chicken Recipe

It’s a True Copycat

We’ve broken down the exact layers of LongHorn’s famous dish so you can make it at home.

Layers of Flavor

There’s juicy grilled chicken, creamy ranch, melted cheese, and crispy Parmesan panko topping.

Better Than Takeout

No need to wait in line or pay restaurant prices. This version is even tastier at home.

Simple, Familiar Ingredients

Everything you need is easy to find at your local grocery store.

Crowd-Pleaser

Even picky eaters love it. It’s perfect for date nights, family dinners, or impressing guests.

Ingredients (With Exact Measurements)

This recipe serves 4 people.

For the Chicken

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Ranch Spread

• ½ cup ranch dressing
• ¼ cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese

For the Parmesan Crust Topping

• ¾ cup panko breadcrumbs
• ½ cup fresh grated Parmesan cheese
• 2 tablespoons butter, melted
• ½ teaspoon dried parsley
• Pinch of salt and pepper

Step-by-Step: How to Make Copycat Longhorn Parmesan Crusted Chicken

This recipe has three main steps: cook the chicken, layer the toppings, and broil for that golden finish. Let’s break it down.

Step 1: Prep and Season the Chicken

• Slice each chicken breast in half horizontally to make 4 thinner cutlets.
• Pat them dry with paper towels.
• Rub both sides with olive oil, then season with garlic powder, onion powder, paprika, salt, and black pepper.

Step 2: Cook the Chicken

Grill Option:

• Preheat a grill or grill pan to medium-high heat.
• Cook chicken for 4–5 minutes per side, or until internal temp hits 165°F.

Stovetop Option:

• Heat a tablespoon of olive oil in a skillet over medium heat.
• Sear the chicken for 5–6 minutes per side until golden and cooked through.

Place cooked chicken on a foil-lined baking sheet.

Step 3: Make the Ranch Spread

• In a bowl, mix ranch dressing with mozzarella and Parmesan.
• Spoon the mixture over each piece of chicken. Spread to cover the surface.

Step 4: Make the Parmesan Crust

• In a separate bowl, mix panko, Parmesan, melted butter, parsley, salt, and pepper.
• Sprinkle a generous spoonful over the ranch layer on each chicken breast.

Step 5: Broil to Finish

• Set your oven to broil (high).
• Place the baking sheet under the broiler for 2–3 minutes, watching closely.
• Broil just until the top is golden brown and crispy. Remove immediately.

Let rest for 5 minutes before serving.

Tips for Getting It Just Right

Use Freshly Grated Cheese

Bagged shredded Parmesan is convenient but lacks the texture and flavor of fresh.

Don’t Skip the Broil

That final broil step is crucial for getting the crispy crust that mimics LongHorn’s version.

Use a Meat Thermometer

Cook chicken to exactly 165°F to keep it juicy—not dry.

Customize the Cheese Blend

Try adding provolone, Monterey Jack, or even sharp cheddar to your ranch spread for variety.

Perfect Sides for Parmesan Crusted Chicken

Pair this dish with any of these sides to create a full steakhouse-style dinner.

Potatoes

• Garlic mashed potatoes
• Loaded baked potatoes
• Crispy roasted baby potatoes

Vegetables

• Steamed broccoli with lemon
• Buttered green beans
• Roasted asparagus

Salads

• Caesar salad
• Wedge salad with blue cheese
• Simple garden salad with vinaigrette

Breads

• Warm dinner rolls
• Garlic bread
• Cheesy breadsticks

Make It a Meal: Complete Dinner Ideas

Here’s a sample dinner plan if you’re serving guests:

Appetizer: Caesar salad with fresh croutons
Main Course: Parmesan crusted chicken
Side: Roasted garlic mashed potatoes and steamed broccoli
Dessert: Mini chocolate lava cakes or lemon bars

Serve with iced tea, white wine, or sparkling water for a balanced, elegant meal.

How to Store and Reheat Leftovers

Storage

• Cool chicken completely before storing.
• Place in an airtight container and refrigerate for up to 3 days.

Reheating

• Oven: Bake at 350°F for 10–12 minutes or until heated through.
• Air fryer: 350°F for 5–7 minutes to crisp up the topping.
• Microwave: Works in a pinch, but the crust may soften.

Freezing

• Not recommended. The topping can get soggy when thawed and reheated.

Make-Ahead Tips

Want to prep this in advance? Here’s how:

• Cook the chicken and cool completely.
• Make and store the ranch spread and crust topping separately.
• Assemble right before baking or broiling.
• Finish with the broiler for a crispy, just-made texture.

How to Make a Lighter Version

Skip the Butter

Use olive oil or spray oil instead of butter in the crust topping.

Use Low-Fat Ranch

Or mix Greek yogurt with ranch seasoning for a healthier spread.

Go Low-Carb

Replace the panko breadcrumbs with crushed pork rinds or almond flour.

Serve Over Salad

Slice and serve the chicken on top of a fresh green salad for a low-carb, high-protein meal.

Conclusion: Better Than the Restaurant

This Copycat Longhorn Parmesan Crusted Chicken recipe brings all the bold, cheesy, crispy, juicy flavors of the restaurant version right into your kitchen. It’s simple, satisfying, and seriously addictive.

Serve it on a quiet weeknight or dress it up for guests—it works either way. And once you make it, don’t be surprised if it becomes a weekly tradition.

Try it once, and you’ll know why everyone raves about this dish.

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FAQs

1. Can I bake the chicken instead of grilling it?

Yes! Bake at 400°F for 20–25 minutes or until it reaches 165°F internally. Then top with ranch spread and crust and broil for 2–3 minutes.

2. Can I use chicken thighs?

Absolutely. Use boneless, skinless thighs. They may need a little extra cook time but will be extra juicy.

3. What kind of Parmesan should I use?

Use fresh grated Parmesan—not the powdered stuff in a green can. Fresh melts better and gives you that crispy crust.

4. Can I prep this ahead of time?

Yes! Cook the chicken in advance. Store the topping and ranch spread separately. Assemble and broil right before serving.

5. Is this recipe gluten-free?

Use gluten-free breadcrumbs and check your ranch dressing and Parmesan for any gluten-containing ingredients.

6. Can I make this in the air fryer?

You can! Cook the chicken in the air fryer at 375°F for 12–14 minutes, then add toppings and air fry for 2–3 more minutes.

7. Can I use a different dressing instead of ranch?

Yes! Caesar, blue cheese, or even a garlic aioli can work for different flavor variations.

8. Can I use pre-cooked chicken?

Yes, but it’s best if the chicken is freshly cooked so it doesn’t dry out. Reheat gently before adding the toppings and broiling.

9. What sides go best with this dish?

Garlic mashed potatoes, roasted vegetables, steamed broccoli, or a Caesar salad pair perfectly.

10. How do I keep the topping from burning?

Broil on the middle rack and watch closely. It only takes 2–3 minutes to crisp up. Don’t walk away!