Longhorn Parmesan Crusted Chicken: The Ultimate Copycat Recipe for a Restaurant-Quality Meal
Prepare to elevate your home cooking with this incredible Longhorn Parmesan Crusted Chicken copycat recipe. This dish is renowned for its perfectly moist chicken, generously topped with a luscious, creamy herb ranch filling and finished with a golden, crisp Parmesan crust. It’s a seriously delicious meal that’s surprisingly easy to replicate in your own kitchen, bringing that beloved steakhouse experience right to your dining table.
There’s a special satisfaction in mastering a restaurant favorite at home. We absolutely adore recreating iconic dishes from popular steakhouses, transforming a night out into a cozy night in. This Longhorn Parmesan Crusted Chicken joins the ranks of our other successful copycats, such as the famous Alice Springs Chicken and the ever-popular Outback Bread. Each recipe brings a touch of gourmet flair and incredible flavor directly to your kitchen, allowing you to enjoy these beloved meals whenever the craving strikes.
The Irresistible Allure of Longhorn Parmesan Crusted Chicken
Longhorn Steakhouse has a knack for creating dishes that leave a lasting impression, and their Parmesan-Crusted Chicken is certainly one of them. Along with their delectable stuffed mushrooms, this chicken dish stands out for its unique combination of textures and flavors. It’s a symphony of a tender, juicy interior, a creamy, savory filling, and an addictively crunchy crust that makes every bite a memorable one. This recipe is designed to capture that very essence, making it a standout meal for any occasion.
Achieving Restaurant-Quality Flavor at Home
The magic of Longhorn’s Parmesan Crusted Chicken lies in its sophisticated layering of flavors and textures. It’s light, yet incredibly satisfying, with the robust flavor of Parmesan cheese perfectly balanced and never overwhelming. The crisp Parmesan crust provides a delightful crunch, giving way to a rich, creamy ranch filling that truly elevates the boneless, skinless chicken breast. It’s this thoughtful design that transforms a simple chicken dish into something extraordinary. When I order this at the restaurant, it’s often paired with creamy mashed potatoes, but I’ve also enjoyed it with baked potatoes or steamed broccoli. The beauty is that the chicken itself is such a star, almost any side dish complements it beautifully.
My initial attempts to recreate this masterpiece involved a mixture of Panko breadcrumbs and Parmesan cheese combined with ranch dressing, which I then spread over the chicken before adding the final Parmesan crust. While it yielded a delicious result, I knew there was a secret ingredient or technique missing to truly capture the Longhorn essence. The turning point came when a former Longhorn employee shared some crucial tips, particularly emphasizing the importance of the marinade. This invaluable insight led me to an exciting discovery: a Dropbox document containing a screenshot of the actual recipe from Longhorn Steakhouse Restaurant itself! The excitement was immense, especially upon realizing how straightforward the authentic recipe truly is. This revelation allowed me to fine-tune my copycat, achieving a flavor profile and texture that’s remarkably close to the original, making it an accessible and impressive dish for any home cook.
Mise en Place: Gathering Your Ingredients and Equipment
Essential Equipment for Success:
- Cast-iron skillet (10-inch): Ideal for achieving that perfect sear and char on the chicken, locking in juices and flavor.
- Set of mixing bowls: For preparing your marinade, ranch spread, and Parmesan crumb topping separately.
- Set of measuring spoons: Precision is key for the best flavor balance.
- 11×8 Baking Dish: An oven-safe dish is essential for finishing the chicken under the broiler.
- Meat thermometer: To ensure your chicken is cooked to the safe internal temperature of 165°F (74°C) without overcooking.
Key Ingredients for Longhorn Parmesan Crusted Chicken:
Having crafted numerous creamy Parmesan toppings for various dishes, including delicious fish recipes, I can confidently say that while ranch dressing is traditional here, you have flexibility. Feel free to use equal parts mayonnaise, Greek yogurt, or sour cream as alternatives for the creamy filling if ranch isn’t your preference. Don’t let a dislike for ranch deter you from trying this incredible recipe!
- Chicken Breasts: Boneless and skinless chicken breasts are the foundation. Slicing them lengthwise ensures quicker cooking and more manageable portions, leading to a juicier result.
- Marinade: A simple Italian dressing works wonders for seasoning and tenderizing the chicken. The acidic components subtly break down the chicken fibers, making it incredibly tender and flavorful.
- Ranch Spread: This creamy layer is a straightforward mix of equal parts shredded Parmesan cheese and your favorite creamy ranch dressing. This forms the flavorful base beneath the crispy crust.
- Parmesan Crumb Topping: The star of the crispy crust. This mixture typically consists of Panko bread crumbs and shredded Parmesan cheese. For an extra kick of flavor, consider adding garlic powder. I often find freshly shredded Parmesan cheese to be quite salty, so garlic powder is usually preferred over garlic salt to control sodium levels.
- Provolone Cheese: This melts beautifully, adding another layer of creamy, mild cheese flavor that perfectly complements the Parmesan.
- Salted Butter and Cooking Oil: For searing the chicken to a beautiful golden-brown.
Step-by-Step: How To Make Parmesan-Crusted Chicken Like Longhorn
Crafting this restaurant-quality dish at home is simpler than you might think. Follow these straightforward steps to achieve perfectly cooked, flavorful chicken with that signature crispy crust and creamy filling.
- Marinate the Chicken: Begin by marinating your boneless, skinless chicken breasts in Italian dressing. For an added layer of flavor that echoes the ranch spread, you can even mix the Italian dressing with half ranch dressing for the marinade. This step is crucial for tenderizing the chicken and infusing it with flavor.
- Prepare the Toppings: While the chicken marinates, assemble your creamy ranch spread and the crispy Parmesan crust mixture. Having these ready makes the assembly quick and seamless.
- Sear or Grill the Chicken: Heat a cast-iron skillet over medium-high heat. Add a touch of butter and cooking oil, then sear or grill the marinated chicken breasts. Cook until they are beautifully charred on the outside and reach an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to an oven-safe casserole dish, ready for its cheesy topping.
- Preheat the Broiler: Position your oven rack in the middle and preheat the broiler to high heat. The high heat of the broiler is essential for achieving that perfectly melted cheese and golden, crispy crust quickly.
- Assemble the Layers: Generously smear the prepared ranch spread over the top of each cooked chicken breast. Follow this with a layer of shredded provolone cheese. Finally, sprinkle the Parmesan crumb topping liberally over the provolone. These layers create the iconic flavor and texture profile of the Longhorn dish.
- Broil to Perfection: Place the casserole dish under the preheated broiler. Keep a close eye on it, as broiling happens fast! Cook until the provolone cheese is bubbly and beautifully melted, and the Parmesan crumb topping turns a tempting light brown and becomes perfectly crisp. Remove from the oven and serve immediately to enjoy its peak texture and flavor.
Pro Chef Tip: Mastering the Marinade
Pro-Tip: When marinating your chicken breasts in Italian dressing, be mindful of the timing. The acidic ingredients in the dressing, like vinegar or lemon juice, can work very quickly. Marinating for too long can actually start to “cook” the chicken proteins, leading to a mushy texture when handled and a tough, dry result once cooked. For optimal flavor and tenderness, we recommend marinating the chicken for no more than 10-15 minutes. This brief period is enough to impart flavor and tenderize the meat without compromising its texture.
Storing and Reheating Your Parmesan-Crusted Chicken:
While this chicken is best enjoyed fresh, you can certainly save leftovers. However, it’s worth noting that the signature crispy Parmesan crust tends to soften when stored in the fridge overnight. To bring back that glorious crunch, the best method for reviving the crispy texture is a two-step process: first, gently steam or cover the chicken breasts in the oven until they are warmed through. Then, uncover them and bake them open at a slightly higher temperature or broil for a short period until the Parmesan crust becomes crisp and golden again. This ensures the chicken remains moist while regaining its irresistible crunch.
For general storage, any leftovers should be placed in an airtight container and kept in the refrigerator for up to 3 days. This prevents any fridge odors from affecting the delicate flavors of your delicious chicken.
Make-Ahead Tips for Serving a Crowd:
Planning a dinner party or a large gathering? This Parmesan Crusted Chicken is an excellent make-ahead option! Marinated and grilled chicken breasts (or tenders, if preferred) freeze exceptionally well. To prepare in advance, grill the chicken until it’s almost fully cooked, leaving it slightly undercooked. This ensures it won’t dry out when reheated. Allow the chicken to cool completely, then transfer the breasts to a gallon-sized freezer bag, removing as much air as possible. Freeze for up to 3 months, though for best quality, aim to use it within one week.
To serve from frozen: Thaw the chicken overnight in the refrigerator. Arrange the chicken breasts on a baking sheet, then apply the ranch spread and sprinkle generously with the Parmesan crumb topping. Bake at 375°F (190°C) for about 14 minutes, or alternatively, broil in the oven on the middle rack for 4-5 minutes, until the chicken is heated through and the crumb topping is beautifully golden and crisp. This technique is a lifesaver for entertaining; I even helped cater a wedding with a friend using this exact method, and it was a huge success!
Perfect Pairings: What To Serve with Parmesan Crusted Chicken:
Just like at Longhorn, your homemade Parmesan Crusted Chicken deserves delicious accompaniments. Here are some fantastic side dish ideas that complement the rich, creamy, and crispy flavors of the chicken:
- Fresh Vegetables: Light and healthy options are always a good choice. Consider steamed broccoli with a touch of cheese, oven-roasted asparagus, or a crisp, fresh garden salad. These add a refreshing contrast to the richness of the chicken.
- Potato Perfection: Potatoes are a classic steakhouse side for a reason. Dive into creamy mashed potatoes, perhaps with brown butter for an extra layer of flavor. For a hands-off option, Instant Pot Baked Potatoes are always a hit. Or, if you’re feeling indulgent, try rich scalloped potatoes or crispy French fries.
- Bread: A warm, crusty bread or even a copycat Outback Bread would be perfect for soaking up any delicious juices or sauce.
Helpful Tips for the Best Parmesan Crusted Chicken:
Achieving restaurant-quality results often comes down to a few key techniques. Here are some essential tips to ensure your Longhorn Parmesan Crusted Chicken is nothing short of perfect:
- Embrace the Cast-Iron Skillet: Using a cast-iron skillet is fantastic for replicating the high-heat grilling effect, even if you don’t have an outdoor grill. It provides a superior sear, developing a delicious charred crust on your chicken and distributing heat incredibly evenly for consistent cooking.
- Shred Your Provolone: Provolone cheese usually comes in pre-sliced form, and while convenient, these slices can become overly gloopy and stringy when melted. For a more elegant and integrated cheesy layer that’s easier to eat, it’s best to grate the provolone slices using a box grater before topping the chicken.
- Mind the Marinade Time: As mentioned in our Pro Chef Tip, don’t let your chicken marinate in the Italian dressing for too long. The acidic components can quickly break down the chicken’s protein structure, leading to a mushy texture. We’ve found that 10-15 minutes is the sweet spot for optimal flavor absorption and tenderization without compromising texture.
- Choose Quality Parmesan: For the authentic restaurant flavor, skip the powdered Parmesan in a shaker bottle. Instead, opt for shredded Parmesan cheese found in bags in the refrigerated section of your grocery store. This type of Parmesan melts better and delivers a much richer, more authentic cheesy flavor.
- Slice Chicken Breasts Horizontally: To ensure the chicken cooks faster, more evenly, and remains moist, cut thicker chicken breasts in half lengthwise. This also creates more manageable portion sizes, preventing the chicken from being overly thick and prone to drying out or becoming overcooked in the center.
- Use Your Favorite Creamy Ranch: The ranch dressing in the spread is a crucial component, so use a brand you genuinely enjoy. The key is that it needs to be creamy enough to adhere well to the chicken breasts and maintain its texture under the broiler.
Have you tried making this irresistible Copycat Longhorn Parmesan Crusted Chicken recipe at home? We’d absolutely love to hear about your experience! Please leave a comment below to share your thoughts, any unique tips you discovered, or feedback that could benefit our community of home cooks. Your insights help us all perfect these delicious dishes!
More Juicy Chicken Recipes To Make At Home:
Chicken is incredibly versatile, lending itself beautifully to frying, baking, or grilling! We are always on the lookout for easy chicken recipes that deliver big on flavor. If you enjoyed bringing the steakhouse experience home with this Parmesan Crusted Chicken, you’ll love trying these other restaurant-style dishes, all made easily in your own kitchen!
-
Alice Springs Chicken (Outback Copycat)
-
Sizzling Chicken and Cheese (TGI Friday’s Copycat)
-
Chicken Piccata Olive Garden copycat Recipe
-
Crispy Chicken Tenders
Rate
Pin
Longhorn Parmesan Crusted Chicken
Equipment
-
10-inch cast-iron skillet
-
1 11×8 baking dish
-
1 Set of mixing bowls
-
1 Set of measuring spoons
Ingredients
-
1/2 cup provolone cheese (shredded)
Chicken Marinade:
-
2 chicken breasts (cut in half, lengthwise)
-
1/3 cup Italian dressing
Ranch Spread:
-
1/4 cup shredded parmesan cheese
-
1/4 cup ranch dressing (any favorite brand)
Parmesan Crust (Crumb Topping):
-
2 Tbsp Panko bread crumbs
-
2 Tbsp shredded parmesan cheese
-
1/4 tsp garlic powder
-
1/2 Tbsp salted butter (melted)
Instructions
Directions:
-
Marinate the halved chicken breasts in Italian dressing for 10 minutes. -
While the chicken marinades, prepare the ranch spread by mixing 1/4 cup parmesan cheese and 1/4 cup ranch dressing. Set aside. -
Make the parmesan crumb topping by combining the Panko bread crumbs, garlic powder, parmesan cheese, and melted butter in a small bowl. The crumbs should be evenly moistened. -
Preheat a cast-iron skillet over high heat. Add 1/2 tbsp of butter and 1/2 tsp of cooking oil. Then add two halved chicken breasts and cook on each side until charred and fully cooked. The internal temperature should be 165°F. Transfer all the chicken to an oven-safe dish. -
Place one heaping Tbsp of the ranch spread onto the center of each chicken breast and slightly smear. Top with provolone cheese and sprinkle generously with the Parmesan crumb topping. -
Turn the broiler on high in your oven. Position the rack in the middle of the oven. Place the chicken under the broiler and cook until the cheese melts and the parmesan crust topping turns golden brown (about 4 minutes). Serve.
Notes
- Recipe Yield: This recipe makes four thin boneless skinless chicken breasts after slicing each breast in half.
- Serving size: 1 serving is a halved chicken breast.
- Provolone Cheese: typically comes pre-sliced (it is hard to locate a block of provolone cheese), so grate the slices using a box grater. It is best to grate the cheese, as provolone is gloopy and stretchy, if you add a whole slice.
- Use a cast-iron skillet or grill the chicken breasts on an outdoor grill until it is fully cooked. This is because it only goes under the broiler in the oven and won’t cook thoroughly.
- Don’t let the chicken sit in the marinade too long. The acidic ingredients in the Italian dressing can break down the chicken’s structure too quickly, making the meat tough later.
- Use shredded Parmesan cheese, not the stuff in the shaker. You can find shredded parmesan in the cheese section of major grocery stores sold in 8 oz bags.
- Work in batches when cooking the chicken in a skillet. You don’t want to overcrowd the pan so the chicken cooks evenly and gets a nice sear. It will start poaching in the juices if you overcrowd it.
Nutrition per serving