Copycat LongHorn Parmesan Crusted Chicken
This Copycat LongHorn Parmesan Crusted Chicken is a true restaurant-style dinner you can make right at home.
Juicy ranch-marinated chicken breasts are seared for that golden, flavorful crust, then topped with creamy Parmesan sauce, melted provolone, and a buttery breadcrumb topping.
It’s tender, cheesy, and full of rich flavor with the perfect crispy finish. This one’s guaranteed to be a family favorite, it tastes just like going out, but cozier.
Servings: 4
Prep Time: 15 minutes (plus 30 minutes to marinate)
Cook Time: 25 minutes
How To Make Copycat LongHorn Parmesan Crusted Chicken
Ingredients
- 1 cup bottled ranch dressing
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 4 boneless, skinless chicken breasts
- ⅓ cup ranch dressing
- ½ cup finely grated Parmesan cheese (for topping)
- ½ teaspoon onion powder
- 4 slices provolone cheese (or mozzarella)
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons finely grated Parmesan cheese (for crust)
- Fresh parsley, chopped (for garnish)
Step-by-Step Guide
1. In a bowl, whisk together ranch dressing, lemon juice, Worcestershire sauce, minced garlic, paprika, black pepper, and salt.
2. Add chicken breasts to a zip-top bag or shallow dish and pour the marinade over them. Turn to coat evenly.Marinate at least 30 minutes (up to 4 hours for extra flavor).
3. Preheat oven to 400°F. Heat a large oven-safe skillet over medium-high heat.
4. Remove chicken from the marinade (let excess drip off) and sear for 3–4 minutes per side, until golden brown.
5. Transfer the skillet to the oven (or move chicken to a baking dish if your skillet isn’t oven-safe).
6. Bake for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F.
7. In a small bowl, stir together ⅓ cup ranch dressing, ½ cup Parmesan cheese, and onion powder until smooth.
8. Remove chicken from the oven. Place a slice of provolone cheese on each breast, then spread a spoonful of the Parmesan-mayo mixture over the top of each.
9. In a separate bowl, combine panko breadcrumbs, melted butter, and 2 tablespoons Parmesan cheese. Mix until evenly coated. Sprinkle over each chicken breast.
10. Turn the oven to broil. Place the chicken back in the oven and broil for 2–3 minutes, until the topping is bubbly and golden brown.
11. Remove from oven, rest a few minutes, and garnish with chopped parsley. Serve warm.
Tips & Tricks
- A quick sear gives the chicken restaurant-level flavor and locks in the juices.
- Don’t skip the ranch marinade, it’s the secret to that signature LongHorn flavor.
- Watch the broiler closely; it only takes a minute or two for the crust to turn golden.
Substitutions
- Provolone: Mozzarella or Monterey Jack works if that’s what you have on hand.
- Ranch Dressing: Use a homemade ranch or buttermilk dressing for tangier flavor.
- Panko: Regular breadcrumbs or crushed Ritz crackers make a buttery substitute.
Variations
- Spicy Parmesan Chicken: Add red pepper flakes or a pinch of cayenne to the Parmesan topping.
- Garlic Herb Crust: Mix minced garlic and chopped fresh parsley into the mayo-Parmesan topping.
- Parmesan Crusted Chicken Pasta: Slice and serve over creamy fettuccine Alfredo for a restaurant-style dinner.
Copycat LongHorn Parmesan Crusted Chicken
Print Recipe
Ingredients
- 1 cup bottled ranch dressing
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 4 boneless skinless chicken breasts
- ⅓ cup ranch dressing
- ½ cup finely grated Parmesan cheese for topping
- ½ teaspoon onion powder
- 4 slices provolone cheese or mozzarella
- ½ cup panko breadcrumbs
- 2 tablespoons butter melted
- 2 tablespoons finely grated Parmesan cheese for crust
- Fresh parsley chopped (for garnish)
Instructions
- In a bowl, whisk together ranch dressing, lemon juice, Worcestershire sauce, minced garlic, paprika, black pepper, and salt.
- Add chicken breasts to a zip-top bag or shallow dish and pour the marinade over them. Turn to coat evenly.Marinate at least 30 minutes (up to 4 hours for extra flavor).
- Preheat oven to 400°F. Heat a large oven-safe skillet over medium-high heat.
- Remove chicken from the marinade (let excess drip off) and sear for 3–4 minutes per side, until golden brown.
- Transfer the skillet to the oven (or move chicken to a baking dish if your skillet isn’t oven-safe).
- Bake for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F.
- In a small bowl, stir together ⅓ cup ranch dressing, ½ cup Parmesan cheese, and onion powder until smooth.
- Remove chicken from the oven. Place a slice of provolone cheese on each breast, then spread a spoonful of the Parmesan-mayo mixture over the top of each.
- In a separate bowl, combine panko breadcrumbs, melted butter, and 2 tablespoons Parmesan cheese. Mix until evenly coated. Sprinkle over each chicken breast.
- Turn the oven to broil. Place the chicken back in the oven and broil for 2–3 minutes, until the topping is bubbly and golden brown.
- Remove from oven, rest a few minutes, and garnish with chopped parsley. Serve warm.
Notes
Tips & Tricks
- A quick sear gives the chicken restaurant-level flavor and locks in the juices.
- Don’t skip the ranch marinade, it’s the secret to that signature LongHorn flavor.
- Watch the broiler closely; it only takes a minute or two for the crust to turn golden.
Substitutions
- Provolone: Mozzarella or Monterey Jack works if that’s what you have on hand.
- Ranch Dressing: Use a homemade ranch or buttermilk dressing for tangier flavor.
- Panko: Regular breadcrumbs or crushed Ritz crackers make a buttery substitute.
Variations
- Spicy Parmesan Chicken: Add red pepper flakes or a pinch of cayenne to the Parmesan topping.
- Garlic Herb Crust: Mix minced garlic and chopped fresh parsley into the mayo-Parmesan topping.
- Parmesan Crusted Chicken Pasta: Slice and serve over creamy fettuccine Alfredo for a restaurant-style dinner.
Private Notes
