Longhorn Steakhouse’s Parmesan Crusted Chicken

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Longhorn Steakhouse’s Parmesan Crusted Chicken

📝 Description

This Longhorn Steakhouse–inspired Parmesan Crusted Chicken is tender, juicy, and bursting with cheesy, savory flavor. It features a perfectly seasoned grilled or baked chicken breast topped with a creamy ranch dressing, melted provolone, and a golden, crunchy Parmesan crust. It’s a restaurant-quality dish that’s surprisingly easy to recreate at home — ideal for weeknights, special dinners, or when you want to impress your guests.

🍴 Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • Salt and pepper to taste

For the Topping:

  • ½ cup ranch dressing (or Caesar dressing)

  • 4 slices provolone cheese

  • ½ cup grated Parmesan cheese

  • ¼ cup panko breadcrumbs

  • 2 tbsp butter, melted

  • ½ tsp Italian seasoning

🔪 Instructions

  1. Prepare Chicken:

    • Pound chicken breasts to even thickness.

    • Brush lightly with olive oil, and season both sides with garlic powder, onion powder, paprika, salt, and pepper.

  2. Cook Chicken:

    • Grill chicken for 5–6 minutes per side (or bake at 400°F / 200°C for 20–25 minutes) until cooked through.

  3. Add Topping Base:

    • Place cooked chicken breasts on a baking sheet. Spread about 1 tablespoon of ranch dressing over each breast.

    • Top with a slice of provolone cheese.

  4. Make Parmesan Crust:

    • In a small bowl, combine Parmesan cheese, panko, melted butter, and Italian seasoning. Stir until crumbly.

  5. Broil & Finish:

    • Spoon the Parmesan mixture over the provolone-topped chicken.

    • Broil for 2–3 minutes, or until the top turns golden brown and crisp.

  6. Serve:

    • Garnish with parsley if desired. Serve warm with mashed potatoes, roasted veggies, or a fresh salad.

📋 Notes

  • Flattening the chicken ensures even cooking and tender results.

  • You can use Caesar or garlic aioli instead of ranch for a different flavor profile.

  • For extra crunch, toast the Parmesan-panko topping before adding it to the chicken.

  • Air fryer option: Cook chicken at 375°F (190°C) for 12–14 minutes, then broil the topping separately.

💡 Tips

  • Let chicken rest for a few minutes before topping — it helps the juices redistribute.

  • If you want a stronger Parmesan flavor, mix in freshly shredded Parmesan instead of pre-grated.

  • To make it lighter, substitute Greek yogurt ranch and reduce the butter in the crust.

🍽 Servings

  • Serves: 4

  • Prep Time: 15 minutes

  • Cook Time: 25 minutes

  • Total Time: 40 minutes

🧮 Nutritional Information (Per Serving)

  • Calories: 480 kcal

  • Protein: 43g

  • Carbohydrates: 7g

  • Fat: 30g

  • Fiber: 1g

  • Sugar: 1g

  • Sodium: 680mg

🌿 Health Benefits

  • High in protein — supports muscle maintenance and satiety.

  • Calcium-rich from the cheese and dressing.

  • Lower-carb meal — great for those watching carbohydrates.

  • Can be paired with veggies or salad for a balanced dinner.

❓ Q&A

Q1: Can I use thighs instead of breasts?
Yes, boneless thighs work great and stay juicy — just adjust the cooking time (thighs cook a bit longer).

Q2: How can I make it spicy?
Add crushed red pepper or a bit of cayenne to the seasoning mix or the crust topping.

Q3: What can I use instead of provolone?
Mozzarella, Swiss, or Monterey Jack all melt beautifully and taste amazing.

Q4: Can I make it ahead?
Yes! Cook and refrigerate the chicken, then add toppings and broil right before serving.

Q5: How do I make it gluten-free?
Use gluten-free panko or crushed pork rinds instead of regular breadcrumbs.

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