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–+ servings

Copycat LongHorn Parmesan Crusted Chicken

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A plate with baked chicken topped with bread crumbs on mashed potatoes, served with asparagus spears. Salt and pepper shakers and a glass of water in the background.
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Prep Time:15 minutes
Cook Time:25 minutes
Marinate Time:30 minutes
Total Time:1 hour 10 minutes

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.

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Servings: 4 servings
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