Copycat Longhorn Parmesan Crusted Chicken Recipe | Easy & Tasty

Nothing beats the rich, cheesy aroma of Longhorn Parmesan Crusted Chicken bubbling away in the oven. Each bite combines tender, juicy chicken with a buttery, crisp layer of Parmesan cheese and Provolone, finished with a golden breadcrumb topping that rivals the original steakhouse favorite. It’s the kind of indulgent comfort food you crave after a long week – warm, satisfying, and bursting with flavor.

As someone who fell in love with this dish at Longhorn Steakhouse, recreating it at home became my culinary mission. Now you can enjoy that same savory crunch and creamy melt without leaving your kitchen. Whether you’re planning a cozy date night, a family dinner, or meal-prep for the week, this easy copycat Longhorn Parmesan Crusted Chicken recipe delivers restaurant quality with everyday simplicity. Grab your skillet and let’s start cooking!

What Makes This So Irresistible

• Crispy & Cheesy Perfection – A double-cheese crust of Parmesan and Provolone melts into a golden top that’s pure comfort.
• Restaurant Taste in 30 Minutes – No reservations required – quick prep for busy weeknights.
• Foolproof Copycat Technique – Simple steps mirror Longhorn’s signature flavor and texture.
• Customizable – Add Mozzarella for extra stretch or use almond flour for a low-carb version.
• Family-Friendly Favorite – Kids and adults love the creamy, crunchy combo.
• Perfect Meal Prep Dish – Reheats beautifully without losing its crust.

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Ingredients for Copycat Longhorn Parmesan Crusted Chicken

Main Ingredients

• 4 boneless, skinless chicken breasts – Use fresh, thick cuts for juicy results.
• 1 teaspoon garlic powder – Adds depth and classic steakhouse aroma.
• Salt and pepper, to taste – Simple seasoning enhances natural flavor.
• 1 cup shredded Parmesan cheese – Creates the irresistible crispy top.
• ½ cup sliced Provolone cheese – Creamy, melt-in-your-mouth layer.
• ¼ cup Panko breadcrumbs – Light and crunchy texture that stays crisp.
• 2 tablespoons melted butter – Binds the crumb mixture for rich flavor.
• 1 tablespoon chopped parsley (optional) – Fresh, vibrant finish.

Substitutions & Swaps

• Low-carb option: Replace Panko with almond flour for keto-friendly crunch.
• Cheese swap: Mozzarella or Swiss can sub for Provolone if preferred.
• Butter alternative: Olive oil works well for a lighter Mediterranean touch.
• Herb boost: Add thyme or rosemary to the breadcrumb mix for extra aroma.

How to Make Copycat Longhorn Parmesan Crusted Chicken – Step by Step

Step 1 – Prepare the Chicken

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken breasts dry with paper towels to help the seasoning adhere.
3. Sprinkle both sides with garlic powder, salt, and pepper.
4. Heat a large oven-safe skillet over medium heat and add a touch of olive oil.
5. Sear the chicken for about 6–7 minutes per side, until lightly golden and fully cooked (165°F internal temperature).
6. Remove the skillet from heat but keep the chicken inside – it will go straight into the oven next.

Pro Tip: Cooking in an ovenproof skillet (such as cast iron) reduces cleanup and keeps the juices locked in.

Step 2 – Create the Parmesan Crust

1. In a small mixing bowl, combine Parmesan cheese, Panko breadcrumbs, and melted butter.
2. Stir until the mixture becomes crumbly and evenly coated – this ensures a perfectly crisp finish.
3. Lay a slice of Provolone cheese over each chicken breast, then top with a generous spoonful of the Parmesan crumb mixture.
4. Press lightly so the topping sticks well before baking.

Step 3 – Bake and Serve

1. Move the skillet to your pre-heated 375 °F (190 °C) oven.
2. Bake 5–7 minutes, or until the cheese melts completely and the breadcrumb layer turns golden.
3. For an ultra-crisp finish, broil 1–2 minutes on high — watch closely so the topping doesn’t burn.
4. Remove from the oven, rest for two minutes, then sprinkle with fresh parsley for color and aroma.
5. Serve hot with your favorite side dishes or salad.

Chef’s note: The contrast between creamy cheese and the crackling Panko topping is what gives this Longhorn Parmesan Crusted Chicken copycat its famous steakhouse texture.

Pro Tips & Cooking Secrets

1. Use a meat thermometer. Perfect chicken hits 165 °F (74 °C) inside—juicy, not dry.
2. Pound chicken evenly to about ¾-inch thickness for uniform cooking.
3. Let butter fully coat breadcrumbs before mixing in cheese; dry crumbs won’t brown evenly.
4. Grate fresh Parmesan. Pre-shredded varieties often contain anti-caking agents that dull melting.
5. Broil at the end for that steakhouse crisp edge without overbaking.
6. Add a garlic-herb layer. Mix minced garlic and chopped parsley into the butter for aromatic depth.
7. Don’t skip the sear. Searing first locks in juices and mimics restaurant texture.
8. Try smoked Provolone. It introduces a subtle barbecue undertone.
9. Rest before slicing. Two minutes of rest helps the melted cheese set perfectly.
10. Pair smartly. Serve with creamy mashed potatoes, Caesar salad, or roasted broccoli for a balanced meal.

Longhorn Parmesan Crusted Chicken Variations

• Low-Carb / Keto Version – Replace Panko with crushed pork rinds or almond flour; skip butter if you use fatty pork rinds.
• Gluten-Free Option – Use certified gluten-free breadcrumbs or rice crumbs.
• Cheese Twists – Substitute Mozzarella or Swiss for milder flavor, or Asiago for bolder bite.
• Herb Infusion – Add dried oregano and basil to breadcrumbs for an Italian-style crust.
• Spicy Kick – Stir ¼ teaspoon of crushed red pepper into the Parmesan mix.
• Grilled Summer Version – Grill the seasoned chicken first, then finish under a broiler with cheese and crumbs for smoky notes.
• Air Fryer Method – 400 °F for 10 minutes; top with cheese halfway through.
• Make-Ahead Meal Prep – Assemble up to 8 hours in advance, refrigerate covered, then bake when ready.
• Butter Swap – Olive oil or ghee maintain crispness while cutting saturated fat.
• Vegetarian Twist – Use thick cauliflower steaks instead of chicken; bake 15 minutes longer.

Best Ways to Serve Longhorn Parmesan Crusted Chicken

1. Classic Steakhouse Dinner

Pair your Parmesan Crusted Chicken with mashed potatoes, buttered green beans, and a drizzle of lemon-garlic butter. Add a small Caesar salad and you’ve recreated the full Longhorn plate.

2. Weeknight Quick Meal

Serve over buttered angel-hair pasta or a bed of garlic rice for a 25-minute comfort dinner.

3. Lighter Option

Slice the chicken and place atop a mixed greens salad with balsamic dressing. Sprinkle extra Parmesan for crunch.

4. Entertaining Platter

Cut into strips, arrange on a serving board, and add small bowls of marinara, ranch, and honey mustard for dipping — ideal for game night or parties.

5. Sandwich or Wrap

Layer leftovers with lettuce and tomato on toasted ciabatta for a Longhorn Parmesan Chicken sandwich everyone will crave.

6. Kid-Friendly Version

Serve with fries and mild cheddar instead of Provolone. Children love the gooey-cheese crunch combo.

Nutritional Information (Per Serving)

Longhorn Parmesan Crusted Chicken calories .

Nutrient	Amount (per serving)	SEO Note
Calories	480 kcal	Excellent balance of protein & fat – great for keto queries.
Protein	46 g	High-protein chicken recipe keyword match.
Carbohydrates	6 g	Supports “low-carb chicken dinner.”
Total Fat	28 g	Combines healthy fats from butter and cheese.
Saturated Fat	12 g	Key for “creamy Parmesan chicken.”
Cholesterol	160 mg	Typical for cheese-based dishes.
Sodium	780 mg	Seasoning influences taste—mention moderation.
Fiber	<1 g	Minimal, as expected for meat recipes.

Storage & Reheating Guide

• Refrigerate: Store leftovers in an airtight container up to 3 days.
• Freeze: Wrap individually; freeze up to 2 months for meal prep.
• Reheat in Oven: 375 °F for 10 minutes—crust stays crispy.
• Air Fryer Reheat: 380 °F for 6 minutes; prevents soggy cheese.
• Microwave Tip: Only use if necessary—short 20-second bursts to avoid rubbery texture.
• Refreshing the Crust: Sprinkle extra Parmesan before reheating for fresh flavor.

Longhorn Parmesan Crusted Chicken FAQs

Q1: Can I make Longhorn Parmesan Crusted Chicken ahead of time?
Yes – assemble the breaded chicken and refrigerate up to 8 hours before baking. Add crust just before cooking for maximum crunch.

Q2: What’s the best cheese combination for the copycat version?
A mix of Parmesan for saltiness and Provolone for creaminess recreates Longhorn’s signature flavor. Add a touch of Mozzarella for stretch.

Q3: Can I grill this instead of baking?
Absolutely! Grill seasoned chicken first, then top with cheese and breadcrumbs; finish under a broiler to melt and crisp.

Q4: How do I keep the crumb topping from falling off?
Use melted butter to bind the Panko and press lightly onto cheese so it adheres as it melts.

Q5: What sides go best with this dish?
Mashed potatoes, garlic broccoli, and Caesar salad mirror the steakhouse pairing for a complete Longhorn-style meal.

More Tasty Ideas to Explore

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• Best Creamy Chicken Nachos Recipe at Home
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Your Turn in the Kitchen

You’ve now mastered how to make Longhorn Parmesan Crusted Chicken – crispy, creamy, and packed with steakhouse flavor. From the first sizzle in your skillet to that golden cheese crust in the oven, every step delivers comfort and confidence in your cooking.

Whether you’re hosting friends, meal-prepping for the week, or simply craving a restaurant-quality dinner at home, this recipe never fails to impress.

If you try it, leave a comment below – What’s your favorite twist on Parmesan Crusted Chicken? Pin and Share your photos and tag us on social media so we can see your creation!