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Parmesan Crusted Chicken Longhorn copycat - featured image

Parmesan Crusted Chicken Longhorn Copycat

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

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.

Ingredients

Scale
  • 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)

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

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Find it online: https://flavorlo.com/parmesan-crusted-chicken-longhorn-copycat-easy-30-minute-recipe/