Here's something you'll love—tender, juicy chicken coated in a flavorful Parmesan crust, just like Longhorn Steakhouse’s famous dish. This copycat recipe brings the restaurant-quality taste right into your home with simple ingredients and easy-to-follow steps.

I first discovered this dish on a rare night out, and after one bite, I knew I had to recreate it. The crispy, cheesy coating with the perfect balance of seasoning made it irresistible. Now, it's a go-to in my kitchen, whether for a casual weeknight meal or a special occasion.

Get ready to make this delicious Parmesan-crusted chicken in your own kitchen.

Why You'll Love This Longhorn Steakhouse Parmesan Chicken

This recipe is an absolute winner for so many reasons. It combines bold flavors, crispy textures, and juicy chicken in every bite.

First, it’s incredibly easy to make. While it looks and tastes gourmet, this dish comes together in under an hour with minimal prep.

The flavors are out of this world. A blend of Parmesan cheese, breadcrumbs, and seasonings creates a crispy, cheesy crust that pairs perfectly with tender, well-seasoned chicken.

It’s also budget-friendly. Making this at home costs a fraction of what you'd pay at the restaurant, and you can serve the whole family without breaking the bank.

Lastly, it’s versatile. You can pair it with mashed potatoes, roasted vegetables, or even a simple side salad for a complete meal that satisfies everyone.

Let’s dive into the ingredients you’ll need.

Ingredients Notes

The secret to making this dish just like Longhorn’s version lies in a few key ingredients. Each one contributes to the bold flavor and crispy texture that makes it so special.

Chicken breasts are the star of the dish. Look for boneless, skinless chicken breasts and slice them in half lengthwise. This helps them cook evenly while staying tender and juicy.

Parmesan cheese is essential for that signature crust. Use freshly grated Parmesan rather than pre-shredded for the best melt and flavor. A high-quality Parmesan will make all the difference in taste.

Panko breadcrumbs add a light, crispy texture that regular breadcrumbs just can't match. They help create the golden, crunchy crust that makes this dish irresistible.

Ranch dressing might seem like an unusual ingredient, but it adds moisture and tangy flavor while helping the coating stick to the chicken. It also enhances the overall creaminess of the topping.

Melted butter is brushed on at the end to add richness and deepen the golden color of the crust. It also helps the cheese and breadcrumbs crisp up beautifully.

You won’t need any special equipment, just a sturdy skillet and an oven to get that perfect golden crust.

How To Make This Longhorn Steakhouse Parmesan Chicken

Recreating this restaurant favorite at home is easier than you think. Just follow these simple steps, and you’ll have crispy, cheesy perfection in no time.

Start by preheating your oven to 400°F. While the oven heats, prepare your chicken by slicing the breasts in half lengthwise. This ensures even cooking and keeps the meat juicy.

Season the chicken generously with salt, pepper, and garlic powder, then sear it in a hot skillet with a little olive oil. Let it cook for about 4 minutes per side, just until golden brown. You don’t need to cook it through yet—it will finish in the oven.

Once seared, transfer the chicken to a baking sheet. Spread a thin layer of ranch dressing over each piece. This not only adds moisture but also helps the cheesy topping adhere.

In a bowl, mix together Parmesan cheese, Panko breadcrumbs, and melted butter. Sprinkle this mixture generously over the chicken, pressing it down slightly so it sticks.

Bake for 10-15 minutes, or until the topping is golden brown and crispy. The internal temperature of the chicken should reach 165°F. If you want an extra crunch, broil for the last 2-3 minutes, keeping a close eye to prevent burning.

Let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping each bite tender and flavorful.

Storage Options

This dish is best enjoyed fresh, but you can store leftovers easily for later.

For refrigeration, place the cooled chicken in an airtight container and store it in the fridge for up to 3 days. The topping will soften slightly, but reheating can help crisp it back up.

For freezing, wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. It will keep well for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat, bake at 350°F for 10-15 minutes or until warmed through. If you want to revive the crispiness, pop it under the broiler for the last couple of minutes.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are a few ways to switch it up.

If you prefer a different protein, boneless chicken thighs work just as well. They’re naturally juicier and add a slightly richer flavor.

For a gluten-free version, swap Panko breadcrumbs with crushed pork rinds or gluten-free breadcrumbs. They still give you that crispy texture without the wheat.

Want an extra kick of flavor? Add a little smoked paprika or cayenne pepper to the breadcrumb mixture for a spicy twist.

If you’re out of ranch dressing, you can substitute it with Greek yogurt mixed with garlic powder and a squeeze of lemon. This gives you a tangy, creamy alternative that still helps the topping stick.

You can also experiment with different cheeses. Mixing in sharp cheddar or mozzarella with the Parmesan can create a richer, more indulgent crust.

However you make it, this Longhorn Steakhouse Parmesan Chicken is sure to be a crowd-pleaser. Enjoy!