Name: Longhorn Steakhouse Parmesan Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1 cup grated Parmesan cheese; 1/2 cup shredded provolone cheese; 1/2 cup panko breadcrumbs; 2 tbsp olive oil; 1/2 cup ranch dressing; 1 tsp garlic powder; 1/2 tsp black pepper; 1/2 tsp salt; 2 tbsp chopped fresh parsley (for garnish)

Hey y’all! If you crave juicy, flavor-packed chicken with a golden parmesan crust and a rich, creamy ranch sauce, you’re in for a treat. This Longhorn Steakhouse Parmesan Chicken recipe captures all the bold flavors of the restaurant favorite right at home—perfect for family dinners, special occasions, or when you just want something downright delicious. Let’s get cooking!

Why You’ll Love This Longhorn Steakhouse Parmesan Chicken

Restaurant-quality flavor that’s easy to recreate in your own kitchen.
Crispy parmesan crust contrasts perfectly with tender, juicy chicken.
Rich, creamy ranch and provolone topping adds an irresistible finishing touch.
Perfect for weeknight dinners, meal prep, or satisfying a comfort food craving.
Simple ingredients and straightforward steps make this foolproof!

Longhorn Steakhouse Parmesan Chicken Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
1 cup grated parmesan cheese, divided
1 cup Italian-style panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
2 large eggs
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 cup shredded provolone or mozzarella cheese
1/2 cup prepared ranch dressing
2 tablespoons chopped fresh parsley (optional, for garnish)

Directions: How to Make Longhorn Steakhouse Parmesan Chicken

Prep the Chicken

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and spray with nonstick cooking spray.
Lightly pound the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or rolling pin. Pat dry and season both sides with salt and pepper.

Bread the Chicken

In one bowl, combine 1/2 cup parmesan, panko breadcrumbs, Italian seasoning, garlic powder, and smoked paprika.
In a second bowl, whisk the eggs lightly. In a third bowl, add the flour.
Dredge each chicken breast in flour, shaking off excess. Dip in whisked eggs, then press into the parmesan breadcrumb mixture until well-coated.

Pan-Sear for Perfect Crunch

Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts. Sear for 2-3 minutes per side until the crust is golden brown.
Place seared chicken on the prepared baking sheet.

Bake and Add Toppings

Bake chicken in the preheated oven for 10-12 minutes, or until internal temperature reaches 165°F (74°C).
Remove from oven. Spoon ranch dressing evenly over each piece, then top with shredded provolone (or mozzarella) and sprinkle with the remaining 1/2 cup parmesan cheese.
Broil on high for 2-3 minutes, or until cheese is melted, bubbly, and golden brown.

Serve Up Longhorn Steakhouse Parmesan Chicken

Let chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve hot!

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Notes for Longhorn Steakhouse Parmesan Chicken

Use freshly grated parmesan for the best melt and flavor—pre-grated isn’t as creamy. Learn how to select the best parmesan at The Kitchn.
For extra juiciness, brine chicken in salt water for 30 minutes before cooking.
Keep an eye on the broiler—cheese can go from golden to burnt fast!

Variations on Longhorn Steakhouse Parmesan Chicken

Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes to the breadcrumb mixture.
Gluten-Free: Substitute gluten-free panko and flour.
Low-Carb: Replace breadcrumbs with crushed pork rinds for the crispy coating.

Required Equipment for Parmesan Crusted Chicken

Baking sheet
Large skillet
Mixing bowls
Meat mallet or rolling pin
Measuring cups/spoons

Storage Instructions for Longhorn Steakhouse Parmesan Chicken

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10-12 minutes to retain crispiness.
Freeze (before adding ranch and cheese) for up to 1 month; thaw and finish in the oven as directed above.

Serving Recommendations: Pairings for Parmesan Chicken

Pair with garlic mashed potatoes, roasted broccoli, or a crisp Caesar salad for a complete meal.
Try with buttered pasta or a simple tomato basil salad for fresh flavors.
Finish with a squeeze of fresh lemon for a zesty touch.

Pro Tips for Longhorn Steakhouse Parmesan Chicken Perfection

Don’t overcrowd the pan when searing for the crispiest crust—work in batches if needed (learn more about pan-searing techniques from Serious Eats).
Test doneness with a meat thermometer for perfectly juicy chicken—165°F (74°C) is the magic number.
Use a wire rack on your baking sheet for even crisping all around.

Frequently Asked Questions about Longhorn Steakhouse Parmesan Chicken

Can I use chicken thighs instead of breasts?
Absolutely! Just increase the bake time by 3-5 minutes and check for doneness.
What’s the best way to keep the crust crispy after baking?
Reheat in the oven instead of the microwave and avoid covering tightly with foil.
Can I make this ahead?
You can bread and sear the chicken, then refrigerate—just bake, top, and broil before serving for fresh results (see ingredient tips on Food Network).