If you’ve ever craved that perfect balance of crispy, cheesy, and tender chicken just like at your favorite steakhouse, then this Copycat Longhorn Parmesan Crusted Chicken Recipe is about to become your new go-to. It’s packed with flavor, featuring a rich Parmesan and Provolone cheese crust that melts beautifully over juicy, perfectly seared chicken breasts, delivering a restaurant-quality dish right from your own kitchen. This recipe is as satisfying as it is approachable, making every bite a gourmet delight you’ll want to share with friends and family.
Ingredients You’ll Need
The beauty of this Copycat Longhorn Parmesan Crusted Chicken Recipe lies in its simple, yet essential ingredients that each play a crucial role—whether it’s the tangy ranch marinade that tenderizes the meat, the blend of cheeses that create that irresistible crust, or the crunchy panko topping providing the perfect golden finish.
- 4 skinless/boneless chicken breasts: The star of the dish; make sure to pound them thin for even cooking and a juicy texture.
- Salt and Pepper (to taste): Basic seasonings that enhance the natural flavor of the chicken and the crust.
- 3 tablespoons vegetable oil: For that essential sear and to keep the chicken moist while cooking.
- 1/3 cup olive oil: Adds richness and depth to the marinade’s texture.
- 1/3 cup ranch dressing: Brings a creamy, herby tang that tenderizes and flavors the meat.
- 2 tablespoons Worcestershire sauce: A savory boost that adds umami complexity.
- 1 teaspoon distilled white vinegar: Balances the flavors with a subtle acidity.
- 1 teaspoon lemon juice: Adds fresh brightness and enhances the marinade’s zing.
- 1 tablespoon minced garlic: Garlic always elevates chicken with its aromatic punch.
- 1/2 teaspoon pepper: For just the right kick in the marinade.
- 1/2 cup Parmesan cheese (chopped into bits): The key crispy, salty cheese for that signature crust.
- 1/2 cup Provolone cheese (chopped into bits): Melts perfectly to complement the Parmesan for ooey-gooey goodness.
- 6 tablespoons Buttermilk Ranch salad dressing (or regular Ranch): Mixes with cheese for a creamy topping with a tangy edge.
- 4 tablespoons melted butter: Ensures the panko topping crisps up beautifully under the broiler.
- 3/4 cup panko breadcrumbs: The secret to that irresistible crunchy crust on top of the cheese layer.
- 2 teaspoons garlic powder: Infuses the breadcrumb crust with savory garlic flavor.
How to Make Copycat Longhorn Parmesan Crusted Chicken Recipe
Step 1: Prepare and Marinate the Chicken
Start by pounding your chicken breasts to about 1/2 inch thick to ensure quick and even cooking. This step is crucial because it helps the chicken stay juicy instead of drying out. Next, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper until smooth and uniform. Place the chicken into a gallon freezer bag and pour in your marinade. Seal the bag tightly and refrigerate for at least 30 minutes, but overnight gives the best flavor and tenderness.
Step 2: Season and Sear the Chicken
Once marinated, lightly season both sides of the chicken with salt and pepper to enhance the flavors. Heat vegetable oil in a heavy skillet—cast iron works wonders here—over medium-high heat. Lay the chicken in the pan without overcrowding and resist the urge to move it too much so you get a deep golden sear. Cook each side for 4 to 5 minutes until beautifully browned and the chicken is nearly cooked through. Transfer to a clean skillet or baking sheet and tent loosely with foil to keep warm.
Step 3: Prepare the Cheese Crust
Preheat your oven to a low broil around 450 degrees Fahrenheit. In a bowl, combine chopped Parmesan, Provolone, and buttermilk ranch dressing; microwave the mixture in short 15-second bursts, stirring between, until the cheese melts into a creamy, slightly lumpy spread. Gently spread this luscious cheese blend over each piece of seared chicken for a gooey, savory layer.
Step 4: Add the Crispy Panko Topping and Broil
Mix melted butter, garlic powder, and panko breadcrumbs. Spoon this fragrant mixture on top of the melted cheese, creating a delightful textured crust. Place the chicken under the broiler for 3 to 4 minutes, watching closely as the topping browns to a perfect golden color. This quick blast of heat sets the crust into a perfectly crunchy, cheesy crown that’s impossible to resist.
How to Serve Copycat Longhorn Parmesan Crusted Chicken Recipe
Garnishes
Keep it simple with a sprinkle of freshly chopped parsley or a few basil leaves to add a burst of color and fresh herbaceous notes that complement the rich, cheesy crust. A wedge of lemon on the side invites a squeeze of brightness if you want to add a bit of contrast to every bite.
Side Dishes
This chicken shines alongside buttery mashed potatoes, which soak up every bit of the crispy crust and cheese goodness. Roasted green beans or a fresh Caesar salad bring that crisp veggie crunch to balance the richness, making for a well-rounded meal.
Creative Ways to Present
For a bit of culinary flair, serve the Copycat Longhorn Parmesan Crusted Chicken Recipe sliced over garlic-infused pasta or creamy polenta. Drizzle a little extra ranch dressing or a garlic butter sauce over the top for an elevated presentation that will wow your guests and make your dinner table feel just like a high-end steakhouse.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be kept in an airtight container in the fridge for up to 3 days. The crust might lose a bit of its crispness, but reheating methods can help restore that delightful texture.
Freezing
This dish can be frozen, though it’s best to do so before broiling the crust. Store the marinated chicken and cheese mixture separately, then assemble and broil fresh after thawing. This keeps the texture and flavors at their best.
Reheating
For the best results, reheat leftover chicken in an oven set to 350 degrees Fahrenheit for about 10-15 minutes. This revives the crispy crust better than a microwave and keeps the chicken juicy without drying it out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor. Just adjust the cooking time accordingly, as thighs might take a little longer to cook through, especially if not pounded thin.
Is it necessary to marinate the chicken overnight?
While marinating overnight intensifies the flavor and tenderness, a minimum of 30 minutes still imparts plenty of taste. If you’re short on time, don’t skip the marinate step altogether.
Can I make this dish gluten-free?
Yes, simply swap the panko breadcrumbs for a gluten-free variety or crushed gluten-free crackers. Ensure ranch dressing and other condiments are certified gluten-free as well.
What if I don’t have a broiler?
No worries! You can finish this dish under a preheated oven at 425 degrees Fahrenheit to melt and brown the cheese topping. It might take a little longer, but the effect will still be delicious.
Can this recipe be doubled or halved?
Definitely. This Copycat Longhorn Parmesan Crusted Chicken Recipe scales beautifully for both smaller and larger groups. Just keep an eye on cooking times to avoid over or undercooking.
Final Thoughts
This Copycat Longhorn Parmesan Crusted Chicken Recipe is truly a game-changer for anyone wanting that perfect combination of crispy cheese, tender chicken, and bold flavors without leaving home. It’s approachable, flavorful, and a guaranteed crowd-pleaser that I’m so excited for you to try. Once you make it, it’ll quickly become a favorite that you’ll want to serve again and again.
Print
Copycat Longhorn Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Copycat Longhorn Parmesan Crusted Chicken recipe delivers a crispy, cheesy crust over tender, marinated chicken breasts. Featuring a flavorful marinade with ranch dressing, Worcestershire sauce, and garlic, the chicken is first seared to lock in juices and then broiled with a rich Parmesan and Provolone cheese topping combined with a buttery panko breadcrumb crust for a deliciously golden finish.
Ingredients
Chicken and Marinade
- 4 skinless, boneless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons vegetable oil
- 1/3 cup olive oil
- 1/3 cup ranch dressing
- 2 tablespoons Worcestershire sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
Cheese Crust
- 1/2 cup Parmesan cheese, chopped into bits
- 1/2 cup Provolone cheese, chopped into bits
- 6 tablespoons Buttermilk Ranch salad dressing (regular ranch dressing works as well)
- 4 tablespoons melted butter
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Prepare the Chicken: Begin by placing the chicken breasts in a gallon freezer bag, removing the air, and sealing it. Use a meat tenderizer to pound each chicken breast to about 1/2 inch thickness to ensure even cooking. Lightly sprinkle both sides with salt and pepper to taste.
- Make the Marinade: In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, distilled white vinegar, lemon juice, minced garlic, and black pepper until well combined and uniform in consistency. Place the chicken in a new freezer bag and pour in the marinade. Seal the bag removing excess air and refrigerate for at least 30 minutes or overnight for maximum flavor infusion.
- Sear the Chicken: Heat 2-3 tablespoons of vegetable oil in a skillet over medium-high heat—using a cast iron skillet is ideal for a good sear. Place the marinated chicken breasts in the hot skillet and sear for 4-5 minutes on each side without moving them too much, allowing a golden-brown crust to form. Adjust the heat as needed to avoid burning. Once seared and cooked through in the center, transfer the chicken to a clean skillet or baking sheet and tent loosely with foil to keep warm.
- Prepare the Parmesan Crust: Preheat your oven broiler to 450°F. In a microwave-safe bowl, combine the chopped Parmesan, Provolone cheese, and ranch dressing. Microwave in 15-second increments, stirring between intervals, until melted and slightly lumpy. Spread this cheesy mixture evenly over the top of each seared chicken breast.
- Add the Breadcrumb Topping: In a small bowl, mix the melted butter, garlic powder, and panko breadcrumbs. Spoon this mixture over the cheese layer on each chicken breast to form a crust.
- Broil the Chicken: Place the prepared chicken under the oven’s broiler and cook for 3-4 minutes, watching closely until the breadcrumb topping turns golden brown and slightly crisp. Remove from the oven and serve immediately, ideally alongside mashed potatoes for a complete meal.
Notes
- For baking instead of pan searing, bake the marinated chicken breasts at 375°F for 25-30 minutes before adding the cheese and breadcrumb topping.
- Grilling is also an option: cook the chicken breasts on medium-high heat for about 5-6 minutes per side, then proceed with the cheese and breadcrumb topping and finish under the broiler or on indirect heat until the crust browns.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Keep an eye on the chicken while broiling to prevent burning the breadcrumb crust.
