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Longhorn Parmesan Crusted Chicken (Copycat) Recipe

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4.1 from 49 reviews

This Longhorn Parmesan Crusted Chicken recipe offers a flavorful copycat version of the popular dish, featuring juicy marinated chicken breasts seared to golden perfection, topped with a savory blend of Provolone and Parmesan cheeses mixed with ranch dressing, and finished off with a crispy, buttery panko breadcrumb crust baked to melty, golden brown perfection. A perfect balance of tangy, cheesy, and garlicky flavors make this an irresistible main course that’s quick enough for weeknights yet special enough for guests.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Marinade

  • ¼ cup olive oil
  • ⅓ cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ¾ tablespoon ground black pepper

Chicken

  • 4 chicken breasts (pounded)
  • Salt (to taste)
  • 2 tablespoons vegetable oil

Cheese Topping

  • 1 cup Parmesan cheese (cut into small pieces)
  • 1 cup Provolone cheese (cut into small pieces)
  • ⅓ cup ranch dressing

Panko Topping

  • 1 cup panko breadcrumbs
  • ⅓ cup unsalted butter (melted)
  • 2 teaspoons garlic powder
  • ¼ teaspoon salt

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together ¼ cup olive oil, ⅓ cup ranch dressing, 3 tablespoons Worcestershire sauce, 2 tablespoons lemon juice, 1 tablespoon minced garlic, and ¾ tablespoon ground black pepper until fully combined, then set aside.
  2. Marinate the Chicken: Pound 4 chicken breasts to an even thickness and season both sides with salt to taste. Place the chicken breasts into the bowl with the marinade, ensuring they are fully coated. Cover and refrigerate to marinate for at least 30 minutes; overnight marination is recommended for deeper flavor.
  3. Sear the Chicken: Heat 2 tablespoons vegetable oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6 minutes per side or until the chicken is golden brown and cooked through. Transfer the chicken off the heat and set aside.
  4. Preheat the Oven: Set your oven to broil at 450°F (235°C) and prepare for the final baking step.
  5. Make Cheese Mixture: In a bowl, combine 1 cup of Provolone cheese, 1 cup of Parmesan cheese, and ⅓ cup ranch dressing. Divide this mixture evenly and spread it generously over the top of each seared chicken breast.
  6. Prepare Panko Topping: In a small bowl, mix 1 cup panko breadcrumbs with ⅓ cup melted unsalted butter, 2 teaspoons garlic powder, and ¼ teaspoon salt until evenly combined.
  7. Top the Chicken: Generously sprinkle the panko breadcrumb mixture evenly over the cheese-covered chicken breasts.
  8. Bake for Final Finish: Place the topped chicken in the preheated oven and broil at 450°F (235°C) until the cheese melts and the panko topping turns golden brown and crispy, about 5 minutes. Remove carefully and let rest briefly before serving.

Notes

  • For best flavor, marinate the chicken overnight if possible.
  • Use freshly grated Parmesan and Provolone cheeses for optimal melting and flavor.
  • Be attentive while broiling as the cheese and breadcrumbs can brown quickly and may burn.
  • Serve with a side of steamed vegetables or a fresh salad to balance the richness.
  • Adjust salt according to your taste preference due to the salty nature of cheese and Worcestershire sauce.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/longhorn-parmesan-crusted-chicken-copycat-recipe/