My copycat Longhorn parmesan crusted chicken brings all the cheesy, buttery goodness from the restaurant straight to your kitchen. Juicy ranch chicken is topped with a creamy cheese sauce and a golden crumb crust.
Why This is a Dinner That Wows
- Restaurant vibes: With my recipe, you’ll get all of the rich, cheesy LongHorn Steakhouse flavor you love, minus the wait!
- So much flavor in every bite: You’ll love the way the ranch-marinated chicken, melty cheese, and that buttery, crispy topping all work together!
- Feels fancy, but it’s actually easy: Simple ingredients, easy steps, and you’ll get a dinner that looks like it came from a restaurant!
Longhorn Parmesan Crusted Chicken Ingredients
- Chicken: You can buy thinly sliced chicken breasts to save time. Or slice regular breasts in half. Chicken tenders also work. Butterfly thick chicken, or gently pound it to about ½–¾ inch thick for even cooking.
- Parmesan Cheese: Freshly grated Parmesan melts better than pre-shredded cheese.
- Provolone: Provolone slices are fine to use. Just dice them up.
- Breadcrumbs: Plain or Panko breadcrumbs work fine. Just add ½ teaspoon garlic powder and ½ teaspoon Italian seasoning to boost the flavor.
How to Make Parmesan Crusted Chicken
This comes together fast, even on a busy night. Most of the “work” is just layering everything and letting the chicken cook. Serve it with mashed potatoes, rice, or pasta, with a side of roasted asparagus for a complete meal.
- Prep: Pound the chicken with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
- Marinate: Mix the ranch, Italian dressing, and Worcestershire in a small bowl. Add to the bag with the chicken, seal, and massage until coated. Refrigerate for at least 1 hour or up to 12.
- Sear: Once finished marinating, preheat the oven to broil on high and position the rack in the center. Then, heat the olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on both sides, until the internal temperature of the thickest part of the breasts reaches 165ºF.
- Sauce: Combine ranch dressing, provolone, and Parmesan in a small bowl. Microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
- Topping: Combine the breadcrumbs, grated parmesan, melted butter, and salt together in a separate bowl.
- Add the Sauce: Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce.
- Top: Sprinkle the breadcrumb mixture equally over all the chicken breasts.
- Broil: Place the skillet in the oven and broil for about 2 minutes. The ranch sauce should be bubbling, and the bread crumb mixture browned. Serve Longhorn Parmesan crusted chicken immediately.
Alyssa’s Pro Tip
Different Cooking Methods: Skip the slow cooker. A hot skillet or the grill gives you the best results, especially when you finish it under the broiler.
Longhorn Parmesan Crusted Chicken
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Equipment
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1 14-inch skillet preferably oven-safe
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1 Baking Sheet if skillet is not oven-safe
Ingredients
- 4 boneless, skinless chicken breasts about 1 ½-2 pounds
- ⅓ cup ranch dressing store-bought or homemade
- ⅓ cup Italian dressing store-bought or homemade
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
Ranch Sauce
- ⅓ cup ranch dressing store-bought or homemade
- ⅓ cup diced provolone cheese
- ⅓ cup shredded parmesan cheese
Bread Crumb Topping
- ½ cup Italian bread crumbs
- ¼ cup grated parmesan
- 3 tablespoons melted salted butter
- ¼ teaspoon salt
Instructions
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Pound 4 boneless, skinless chicken breasts with a meat mallet until they are ½-¾ inch thick. Add the chicken to a large ziplock bag.
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Combine ⅓ cup ranch dressing, ⅓ cup Italian dressing, and 2 tablespoons Worcestershire sauce together in a small bowl before adding it to the bag with the chicken. Close the bag and mash the chicken around until it is fully coated in the ranch mixture. Marinate in the refrigerator for at least 1 hour, or up to 12 hours.
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Once finished marinating, preheat the oven to broil on high and position the rack in the center of the oven.
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Heat 2 tablespoons olive oil in a large 14-inch skillet over medium heat. Let the excess marinade drip off the chicken before adding them to the skillet. Cook for 5 minutes on either side, until the internal temperature of the thickest part of the breasts reaches 165 degrees Fahrenheit.
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Meanwhile, prepare the ranch sauce by combining ⅓ cup ranch dressing, ⅓ cup diced provolone cheese, and ⅓ cup shredded parmesan cheese in a small bowl. Heat in the microwave in 30-second intervals until the cheese is almost completely melted. Set aside.
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Combine ½ cup Italian bread crumbs, ¼ cup grated parmesan, 3 tablespoons melted salted butter, and ¼ teaspoon salt together in a separate bowl.
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Once the chicken is finished cooking, top each breast with an equal amount of the ranch sauce. Sprinkle the bread crumb mixture equally over all the chicken breasts.
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Place the skillet in the oven and broil for about 2 minutes, until the ranch sauce is bubbling and the bread crumb mixture is browned. Serve immediately.
Notes
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Reheat: Reheat in the microwave in 30-second bursts or in a 350°F oven for about 15 minutes. Broil for 1–2 minutes after heating to crisp the topping.
- Freezer: Freeze the chicken in the marinade or fully cooked before adding the cheese and breadcrumb topping. Thaw completely, then finish the recipe as directed. Add the cheese and crumbs fresh for the best texture.
- Make Ahead: Marinate the chicken up to 12 hours ahead. The breadcrumb mixture and ranch cheese mixture can be prepped in advance, but melt the cheese just before topping the chicken.
Nutrition
More Copycat Recipes
If you love this copycat Longhorn chicken, you might want to try a few more of my go-to copycat recipes. They’re easy to make at home, yet taste just like the restaurant versions!
