Copycat Longhorn Parmesan Crusted Chicken Recipe

I absolutely love this Copycat Longhorn Parmesan Crusted Chicken Recipe because it captures all those rich, savory flavors you crave when eating out — right from your own kitchen. The combination of a zesty marinade, tender chicken, and that crispy, cheesy parmesan crust is just irresistible. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers every time.

What makes this dish stand out is how surprisingly simple it is to make without skimping on flavor. When I first tried this recipe, I couldn’t believe how restaurant-quality it tasted with just a few straightforward ingredients. Plus, it pairs beautifully with a variety of sides, making it a versatile favorite you’ll want on repeat.

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Ingredients You’ll Need

Each ingredient in the Copycat Longhorn Parmesan Crusted Chicken Recipe plays a key role in building flavor and texture, from the tangy marinade to the crispy parmesan crust. I like to keep a few staples on hand like ranch dressing and panko breadcrumbs to whip this up whenever I want that cheesy, golden crust.

• Chicken breasts: Pound them to an even thickness for quick, uniform cooking.
• Salt and pepper: Simple seasoning enhances all the other flavors without overpowering.
• Vegetable oil: Great for searing because it withstands high heat without burning.
• Olive oil: Adds richness to the marinade with a mild fruity flavor.
• Ranch dressing: Acts as a creamy, flavorful base in the marinade and crust.
• Worcestershire sauce: Brings depth and umami to the marinade.
• Distilled white vinegar: Gives a subtle tang that balances richness.
• Lemon juice: Fresh acidity brightens the marinade beautifully.
• Minced garlic: Aromatic and bold — a must-have for garlic lovers!
• Parmesan cheese: Use freshly grated for the best crust texture and flavor.
• Provolone cheese: Adds a mild meltiness that pairs wonderfully with parmesan.
• Buttermilk Ranch dressing: Optional but really amps up creaminess in the crust.
• Melted butter: Helps brown the breadcrumbs and adds richness.
• Panko breadcrumbs: Creates the light, crispy topping that keeps this chicken so special.
• Garlic powder: For a subtle hit of garlic flavor in the crust without overpowering.

Variations

One of the best things about this Copycat Longhorn Parmesan Crusted Chicken Recipe is how easy it is to customize. I often tweak it based on what I have in the fridge or the flavor profile my family prefers. You’ll find that small adjustments can really make it your own!

• Spicy kick: Add a pinch of cayenne pepper or smoked paprika to the breadcrumb mix for a little heat — my husband loves this twist.
• Gluten-free option: Swap panko breadcrumbs with crushed gluten-free crackers or almond flour for a similar crunch.
• Herb boost: Stir in chopped fresh parsley or thyme to the marinade or breadcrumb topping to brighten the flavors.
• Grilling method: I’ve also grilled the marinated chicken then added the parmesan crust under the broiler for a smoky, outdoor twist.

How to Make Copycat Longhorn Parmesan Crusted Chicken Recipe

Step 1: Prepare the Chicken and Marinade

First things first, whisk together all the marinade ingredients — olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper — until everything is smooth and combined. Then, pound your chicken breasts to about ½ inch thickness using a meat tenderizer; this helps the chicken cook evenly and stay juicy. After seasoning the chicken lightly with salt and pepper, place it in a sealed bag with your marinade and refrigerate for at least 30 minutes, or better yet, overnight if you have time.

Step 2: Sear the Chicken

Heat 2-3 tablespoons of vegetable oil in a cast iron skillet over medium-high heat — the cast iron is perfect here because it holds heat evenly and creates that beautiful sear. Gently place your chicken breasts in the pan and resist the urge to move them around too much; letting them sizzle undisturbed for 4-5 minutes per side creates that signature golden crust. If the pan gets too hot, turn the heat down to medium so your crust doesn’t burn before the chicken cooks through.

Step 3: Make the Parmesan Crust and Broil

While the chicken rests on a baking sheet or clean skillet, preheat your oven’s broiler to 450° Fahrenheit. Combine the parmesan and provolone cheeses with ranch dressing in a microwave-safe bowl, heating in 15-second bursts and stirring until melted and combined — a few small lumps are totally fine. Spread that cheesy mixture evenly atop each chicken breast. Then mix melted butter, garlic powder, and panko breadcrumbs, and spoon that crumbly topping over the cheese layer. Broil just for 3-4 minutes, keeping a close eye so it browns lightly without burning.

How to Serve Copycat Longhorn Parmesan Crusted Chicken Recipe

Garnishes

I love sprinkling some fresh chopped parsley or green onions right before serving—they add a pop of color and freshness that complements the rich Parmesan crust. A light squeeze of lemon juice over the top can brighten every bite, especially if you’re serving it as a weeknight dinner.

Side Dishes

Mashed potatoes are the classic companion I always go for—they soak up all the tasty juices and melt-in-your-mouth cheese. Roasted or steamed green beans, garlic butter asparagus, or a simple garden salad with a crisp vinaigrette round out the meal perfectly without stealing the show.

Creative Ways to Present

For special occasions, I love plating the chicken atop a bed of creamy risotto or buttery polenta, then topping it with microgreens and a drizzle of balsamic glaze for an elegant touch. It instantly feels like a restaurant-quality dish ready to wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover parmesan crusted chicken in airtight containers in the refrigerator, where it keeps great for up to 3 days. Make sure to cool it to room temperature before sealing to avoid sogginess, and when reheated properly, it still tastes delicious.

Freezing

I’ve frozen this chicken successfully by individually wrapping each piece in plastic wrap and then placing them in a freezer bag. When you’re ready, thaw overnight in the fridge for best results—just note that the crust might lose a bit of its crispiness after freezing.

Reheating

To bring back the crispy crust when reheating, I like to use the oven or a toaster oven at 350°F for about 10-15 minutes instead of the microwave. This keeps the crust crunchier and the chicken juicy, making leftovers almost as good as freshly made.

FAQs

Final Thoughts

This Copycat Longhorn Parmesan Crusted Chicken Recipe quickly became one of my go-to dinner ideas because it strikes a perfect balance between comfort food and something a little special. It’s easy enough to make on busy nights but impressive enough to share at gatherings. I really think you’ll enjoy how juicy the chicken stays and how satisfying that cheesy, crispy top is with every bite. Give this recipe a try—I’m confident it’ll be a new favorite in your kitchen, just like it is in mine!

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