Parmesan Crusted Chicken Longhorn Copycat – Easy 30-Minute Recipe

Introduction

That first bite into Parmesan crusted chicken—crispy, golden, and packed with flavor—has a way of making you pause and savor the moment. Honestly, the first time I tried Parmesan Crusted Chicken at Longhorn Steakhouse, I was hooked. The crunchy, cheesy topping combined with perfectly juicy chicken was just next-level comfort food. You know, the kind of dish that makes you want to lick every last crumb off the plate (I may or may not have done that…no shame).

I started making this Parmesan Crusted Chicken Longhorn copycat recipe during a week when I was craving something both familiar and a little fancy. Let’s face it, not all restaurant favorites are easy to recreate at home, but this one is a total game-changer. It’s quick, delivers that signature flavor, and doesn’t require hunting down any weird ingredients. I’ve tested and tweaked this recipe over a dozen times, making sure the coating stays crisp and the chicken never dries out. My family requests it almost weekly—and trust me, that’s saying something.

This Parmesan Crusted Chicken Longhorn copycat is perfect for busy families, date nights in, or impressing guests without spending hours in the kitchen. You’ll love how easy it is to pull off in just 30 minutes, with plenty of ways to make it your own (and I’ll share all my secrets below). If you adore that irresistible combo of savory cheese, crispy breadcrumbs, and tender chicken, this recipe is calling your name.

Why You’ll Love This Parmesan Crusted Chicken Longhorn Copycat

• Quick & Easy: Ready in under 30 minutes, so you can whip up a restaurant-worthy meal even on the busiest weeknight.
• Simple Ingredients: Everything you need is probably already in your fridge or pantry. No last-minute grocery runs, I promise!
• Perfect for Any Occasion: Whether you’re hosting friends, planning a cozy family dinner, or just want to treat yourself, this chicken fits right in.
• Crowd-Pleaser: Kids and adults both devour this dish—there’s something about that crispy, cheesy topping that no one can resist.
• Unbelievably Delicious: The juicy chicken paired with a crunchy, buttery Parmesan crust is pure comfort food. One bite in, and you’ll see what I mean!

What really sets this Parmesan Crusted Chicken Longhorn copycat apart from other recipes? It’s all about the double-layered crust: a seasoned panko-Parmesan coating and a cheesy, creamy melt on top. I’ve learned that blending freshly grated Parmesan with a touch of provolone gives you that classic flavor and meltiness. Plus, a hint of ranch in the crust adds a subtle tang—just like you get at the steakhouse.

This recipe isn’t just a good imitation—it’s the one that makes you close your eyes, smile, and feel like you’re at your favorite restaurant (without waiting for a table). It’s comfort food that doesn’t compromise on flavor or your schedule. If you want a dish that delivers wow-factor with very little stress, this is the one to bookmark. I can’t wait for you to try it and see why it’s a staple in my kitchen!

What Ingredients You Will Need

This Parmesan Crusted Chicken Longhorn copycat recipe uses straightforward, wholesome ingredients to create a bold, crave-worthy flavor. Most of these are pantry staples, and you can easily swap in alternatives if you need. Here’s everything you’ll need (plus a few tips I’ve picked up along the way):

• For the Chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g, pounded to even thickness for juicy, even cooking)
  • Salt and freshly ground black pepper (to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
• For the Coating:
  • 1 cup (60g) panko breadcrumbs (for extra crunch—regular breadcrumbs work in a pinch, but panko is best)
  • 3/4 cup (75g) freshly grated Parmesan cheese (freshly grated melts and crisps up so much better—trust me, skip the pre-shredded!)
  • 1 teaspoon dried Italian seasoning (or swap with dried basil and oregano if you prefer)
  • 1/2 teaspoon smoked paprika (adds a subtle, smoky depth)
  • 1/2 teaspoon dried parsley
  • 2 tablespoons unsalted butter, melted (adds richness and helps the crumbs crisp up)
• For the Creamy Cheese Topping:
  • 1/4 cup (60g) mayonnaise (adds moisture and helps the cheese melt beautifully—use light mayo if you prefer)
  • 2 tablespoons ranch dressing (the secret tang, just like Longhorn’s!)
  • 1/2 cup (50g) shredded provolone cheese (or mozzarella for a milder flavor)
  • 1/2 cup (50g) shredded Parmesan cheese
• For Garnish (Optional):
  • Fresh chopped parsley
  • Lemon wedges (a squeeze brightens up every bite)

Ingredient Tips:

• If you want to make this gluten-free, swap panko for your favorite gluten-free breadcrumbs.
• Dairy-free? Use vegan Parmesan and a plant-based cheese blend—just watch the melt factor.
• No ranch on hand? Mix together a little Greek yogurt, dried dill, and garlic powder for a quick substitute.
• Chicken thighs work if you prefer dark meat—just adjust the cooking time as needed.

I’m a big fan of using freshly grated cheese for the best flavor and texture, but if you’re short on time, pre-shredded will still work. The real secret is in balancing the seasonings and not skimping on that cheesy layer!

Equipment Needed

You don’t need a fancy kitchen to pull off this Parmesan Crusted Chicken Longhorn copycat recipe—just a few basic tools:

• Oven-safe skillet or baking dish: A large cast iron skillet is my favorite for even browning and easy transfer to the oven. A sturdy baking sheet or casserole dish will work, too.
• Mixing bowls: You’ll need two—one for the breadcrumb mixture and one for the creamy cheese topping.
• Meat mallet or rolling pin: For pounding the chicken to even thickness. If you don’t have one, use a heavy mug (just be gentle!).
• Measuring cups and spoons: For accuracy—eyeballing is fine for some things, but measurements matter for this crust.
• Baking rack (optional): Placing the chicken on a rack over a baking sheet keeps the bottom crisp, but it’s not essential.
• Tongs or a spatula: For flipping the chicken easily without losing the crust.
• Aluminum foil: Handy if you need to tent the chicken to prevent over-browning.

If you’re just getting started, don’t stress about specialized equipment. I’ve made this in everything from a basic Pyrex dish to a nonstick skillet. The real trick is making sure you don’t overcrowd the pan and giving the crust space to crisp up. And for easy cleanup, line your baking sheet with parchment or foil—you’ll thank me later!

How to Make Parmesan Crusted Chicken Longhorn Copycat

1. Pound and Season the Chicken:
   Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound to about 1/2-inch (1.25cm) thickness for even cooking. Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder. (A thin, even chicken breast cooks quickly and stays juicy!)
2. Preheat Oven and Prepare Equipment:
   Preheat your oven to 425°F (220°C). If using a skillet, heat it over medium-high heat. If baking, line a baking sheet with parchment or foil and set a rack on top (optional, but helps with crispiness).
3. Make the Breadcrumb Mixture:
   In a shallow bowl, mix together the panko, 3/4 cup grated Parmesan, Italian seasoning, smoked paprika, dried parsley, and melted butter. Stir until evenly combined and the crumbs are lightly coated—this helps them brown perfectly.
4. Coat the Chicken:
   Press each chicken breast firmly into the breadcrumb mixture, coating both sides well. Press gently to help the crust stick (don’t rush—this step’s key for that signature crunch).
5. Sear the Chicken (if using a skillet):
   Add a drizzle of oil to your hot skillet. Cook the chicken for 2-3 minutes per side, just until golden brown. You’re not cooking it through—just getting that crispy crust started. If baking only, skip this and go straight to the oven.
6. Bake the Chicken:
   Transfer chicken to your prepared baking sheet or leave it in the skillet. Bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If your chicken is thinner, check at 10 minutes. (Overbaking is the enemy of juicy chicken!)
7. Prepare the Creamy Cheese Topping:
   While the chicken bakes, combine mayonnaise, ranch dressing, shredded provolone, and shredded Parmesan in a bowl. Stir until smooth and cheesy.
8. Add the Topping and Broil:
   Remove the chicken from the oven. Spoon a generous layer of the creamy cheese mixture on each piece. Set your oven to broil (high) and return the chicken for 2-3 minutes—watch closely! Broil until the cheese is bubbly and golden-brown. (Don’t walk away here; broilers work fast!)
9. Rest and Garnish:
   Let the chicken rest for 2-3 minutes to help the juices settle. Garnish with fresh parsley and a squeeze of lemon, if desired.
10. Serve and Enjoy:
    Serve hot with your favorite sides—think garlicky mashed potatoes, roasted veggies, or a simple salad. Leftovers are fantastic the next day, too!

Troubleshooting: If your crust isn’t sticking, try patting the chicken extra dry before breading. If the topping browns too fast, tent with foil. The chicken should be juicy, with a crispy crust and gooey cheese on top—if it’s not, check your oven temp or thickness next time.

My personal tip: I like to prep the breadcrumb mixture ahead and keep it in the fridge. It makes dinner even faster!

Cooking Tips & Techniques

I’ve made this Parmesan Crusted Chicken Longhorn copycat more times than I can count, and I’ve picked up a few tricks (and learned from a few kitchen mishaps along the way!):

• Don’t Skip the Pounding: Even thickness means even cooking. If you skip it, some parts dry out before others are done. Trust me, I learned the hard way.
• Freshly Grated Cheese Wins: Pre-shredded cheese has additives that keep it from melting smoothly. Fresh Parmesan and provolone give you that gooey, golden finish.
• Mind the Broiler: Broilers go from “perfect” to “burnt” in seconds. Set a timer and don’t walk away. If I had a dollar for every time I got distracted…
• Use a Rack for Crispy Bottoms: If you want the chicken ultra-crispy all over, bake it on a rack set over a baking sheet. Air circulation really makes a difference.
• Season in Layers: Season the chicken and the breadcrumb mixture. It’s the secret to flavor in every bite—not just the crust!
• Prep Ahead: You can bread the chicken up to a day ahead and store it in the fridge. Just let it come to room temp before baking so it cooks evenly.
• Don’t Overcrowd the Pan: Crowding traps steam and makes the crust soggy. Give each piece a little breathing room.

One time, I tried skipping the butter in the breadcrumb mix to “save calories,” and the crust came out pale and a bit dry. Lesson learned—just a little butter makes a big difference! For multitasking, I like to prep the topping while the chicken bakes, and toss a quick salad or steam veggies at the same time. That way, everything’s ready together.

Consistency comes from sticking to the steps—especially not overbaking. Use a meat thermometer for perfect, juicy results every time. And don’t be afraid to tweak the seasoning to your taste!

Variations & Adaptations

One of the best things about this Parmesan Crusted Chicken Longhorn copycat is how easy it is to make it your own. Here are a few variations I’ve tried (and loved):

• Low-Carb/Keto: Swap the panko for finely crushed pork rinds or almond flour. It’s still super crispy, and you cut the carbs significantly.
• Gluten-Free: Use your favorite gluten-free breadcrumbs (I like the ones from Schär or Aleia’s). Just make sure to check the dressing labels, too!
• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes to the breadcrumb mixture, or drizzle with hot honey before serving. (My husband is obsessed with this version.)
• Different Proteins: You can use turkey cutlets, pork chops, or even thick slices of eggplant for a vegetarian spin. Adjust baking times as needed.
• Herb Lovers: Add fresh chopped basil or rosemary to the topping for a garden-fresh note.
• Allergy Adaptations: For dairy-free, use vegan Parmesan and a plant-based mayo/ranch. For egg allergies (if you use an egg wash), try a mix of Dijon mustard and almond milk.

My personal favorite? Swapping half the Parmesan for sharp aged cheddar in the topping and adding a sprinkle of chives. It’s not traditional, but it’s totally addictive. Don’t be afraid to mix things up based on what you have or what you’re craving—you might find a new favorite twist!

Serving & Storage Suggestions

This Parmesan Crusted Chicken Longhorn copycat is best served hot, straight from the oven when the cheese is bubbly and the crust is crisp. Slice it on a diagonal and arrange over mashed potatoes or a fresh green salad for a gorgeous presentation. A sprinkle of fresh parsley and a squeeze of lemon brighten everything up.

For sides, I love pairing this chicken with roasted garlic green beans, buttery mashed potatoes, or a simple Caesar salad. For a special touch, serve with a glass of chilled white wine or sparkling water with lemon.

Leftovers keep well in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months (I always separate pieces with wax paper to avoid sticking). To reheat, bake at 350°F (175°C) until hot and crisp, about 10-12 minutes. Avoid microwaving if you can—the crust gets soggy. The flavors deepen as it sits, so leftovers are honestly kind of amazing on day two!

Nutritional Information & Benefits

Each serving of this Parmesan Crusted Chicken Longhorn copycat (based on 4 servings) has approximately:

• Calories: 480
• Protein: 42g
• Fat: 26g
• Carbs: 14g
• Fiber: 1g

It’s higher in protein and lower in carbs than many breaded chicken recipes, making it a good fit for balanced, high-protein diets. Parmesan cheese adds calcium and robust flavor, while chicken breast is naturally lean. Beware of possible allergens: dairy, gluten, and egg (if using an egg wash). If you swap in light mayo and cheese, you can cut the fat a bit without losing flavor. I love that this dish feels indulgent but still fits into a wholesome weeknight meal plan!

Conclusion

There’s just something so comforting about recreating your favorite restaurant dishes at home—and this Parmesan Crusted Chicken Longhorn copycat delivers all the flavor and satisfaction, with hardly any fuss. It’s quick, easy, and guaranteed to impress anyone lucky enough to snag a plate.

Don’t be afraid to play with the seasoning, swap in your favorite cheeses, or try it with different proteins. That’s half the fun! This dish has found a permanent spot in my dinner rotation, and I’m willing to bet it’ll earn a spot in yours, too.

If you make this recipe, I’d love to hear how it turned out—leave a comment, tag me on Pinterest, or share your own spin! Happy cooking, and remember: the best meals are the ones you make your own.

Frequently Asked Questions

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs work great for this Parmesan Crusted Chicken Longhorn copycat. Just adjust the cooking time since thighs may take a few minutes longer to cook through.

What’s the best way to get the crust super crispy?

Make sure to use panko breadcrumbs and press them firmly onto the chicken. Baking on a rack helps air circulate and keeps the bottom crisp. Don’t skip the melted butter in the coating—it makes all the difference!

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the thickest part of the chicken. It should reach 165°F (74°C). The juices should run clear, and the chicken will feel firm but not hard.

Can I prep this recipe ahead of time?

Yes! You can bread the chicken up to a day in advance and store it covered in the fridge. Let it sit out for 15 minutes before baking so it cooks evenly.

What’s a good side dish to serve with Parmesan Crusted Chicken?

Some of my favorites are garlic mashed potatoes, roasted asparagus, Caesar salad, or buttery green beans. Even simple buttered noodles work well for soaking up that cheesy topping!

Parmesan Crusted Chicken Longhorn Copycat

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• Author: Leana
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This easy 30-minute Parmesan Crusted Chicken Longhorn copycat recipe delivers juicy chicken with a double-layered crispy, cheesy crust—just like the restaurant favorite. Perfect for busy weeknights or impressing guests, it uses simple ingredients and basic kitchen tools.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to even thickness
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup panko breadcrumbs
• 3/4 cup freshly grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried parsley
• 2 tablespoons unsalted butter, melted
• 1/4 cup mayonnaise
• 2 tablespoons ranch dressing
• 1/2 cup shredded provolone cheese (or mozzarella)
• 1/2 cup shredded Parmesan cheese
• Fresh chopped parsley, for garnish (optional)
• Lemon wedges, for serving (optional)

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Instructions

1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound to about 1/2-inch thickness. Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
2. Preheat oven to 425°F (220°C). If using a skillet, heat it over medium-high heat. If baking, line a baking sheet with parchment or foil and set a rack on top (optional).
3. In a shallow bowl, mix together panko, 3/4 cup grated Parmesan, Italian seasoning, smoked paprika, dried parsley, and melted butter until evenly combined.
4. Press each chicken breast firmly into the breadcrumb mixture, coating both sides well. Press gently to help the crust stick.
5. If using a skillet, add a drizzle of oil and cook chicken for 2-3 minutes per side, just until golden brown. (Not cooking through.) If baking only, skip this step.
6. Transfer chicken to prepared baking sheet or leave in skillet. Bake for 12-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C). For thinner chicken, check at 10 minutes.
7. While chicken bakes, combine mayonnaise, ranch dressing, shredded provolone, and shredded Parmesan in a bowl. Stir until smooth.
8. Remove chicken from oven. Spoon a generous layer of the creamy cheese mixture on each piece. Set oven to broil (high) and return chicken for 2-3 minutes, until cheese is bubbly and golden-brown. Watch closely.
9. Let chicken rest for 2-3 minutes. Garnish with fresh parsley and a squeeze of lemon, if desired.
10. Serve hot with your favorite sides.

Notes

For extra crispiness, bake chicken on a rack set over a baking sheet. Use freshly grated cheese for best melt and flavor. Don’t overbake—use a meat thermometer for juicy results. You can bread the chicken up to a day ahead and refrigerate. For gluten-free, use GF breadcrumbs; for dairy-free, use vegan cheese and mayo. Leftovers reheat best in the oven.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with topping
• Calories: 480
• Sugar: 2
• Sodium: 780
• Fat: 26
• Saturated Fat: 10
• Carbohydrates: 14
• Fiber: 1
• Protein: 42

Keywords: Parmesan crusted chicken, Longhorn copycat, easy chicken recipe, crispy chicken, cheesy chicken, weeknight dinner, restaurant copycat, panko chicken, oven baked chicken, family dinner