Copycat Longhorn Parmesan Crusted Chicken Recipe

Get ready for your new go-to weeknight dinner! This Copycat Longhorn Parmesan Crusted Chicken recipe brings restaurant-level flavor straight to your kitchen with crispy, golden chicken breasts smothered in a luscious, cheesy crust. It’s a crowd-pleaser packed with tangy ranch, savory garlic, and a magical mixture of Provolone and Parmesan cheeses that tastes just as irresistible as the original. Whether you’re hosting friends or giving your family something special, you’ll be amazed at how easy it is to replicate this steakhouse classic at home.

Ingredients You’ll Need

You’ll be surprised how simple it is to pull off this show-stopping chicken dish with just a handful of kitchen staples. Each ingredient is chosen with intent—every oil, cheese, and sprinkle of seasoning works its magic to bring out the trademark flavor, juiciness, and crunch behind this Copycat Longhorn Parmesan Crusted Chicken.

• Chicken Breasts: Opt for boneless, skinless breasts—they’re lean, versatile, and soak up all the flavors beautifully.
• Salt and Pepper: A pinch on each side ensures the chicken is perfectly seasoned, allowing other flavors to really shine.
• Vegetable Oil: This oil’s high smoke point gives your chicken that irresistible golden sear.
• Olive Oil: Adds a subtle richness and depth to the marinade.
• Ranch Dressing: Infuses tangy, creamy flavor directly into the chicken—don’t skip!
• Worcestershire Sauce: Lends savory, almost umami undertones for deeper flavor throughout.
• Distilled White Vinegar: Brings brightness and helps tenderize the chicken.
• Lemon Juice: Fresh citrus wakes up every bite with a bit of zing.
• Minced Garlic: Essential for that classic garlic kick in both marinade and topping.
• Pepper: Additional pepper in the marinade keeps things zesty, never dull.
• Parmesan Cheese: Chopped into bits, it melts to nutty perfection atop the chicken.
• Provolone Cheese: Its smooth, creamy melt pairs delightfully with Parmesan.
• Buttermilk Ranch Salad Dressing: Either buttermilk or regular ranch is fine; it’s essential for the signature tang in the cheese layer.
• Melted Butter: Helps the panko crust brown beautifully under the broiler.
• Panko Breadcrumbs: Give the final cheesy topping that crave-worthy, crispy texture.
• Garlic Powder: Adds a gentle garlic warmth without overpowering the cheese crust.

How to Make Copycat Longhorn Parmesan Crusted Chicken

Step 1: Prepare the Chicken

Start by flattening the chicken breasts so they cook evenly and stay beautifully moist. Place each breast in a freezer bag and gently pound them to about half an inch thick. This process is key—when you sear later, the thinner cut gets golden on the outside without drying out the center. Sprinkle both sides lightly with salt and pepper for the perfect foundation.

Step 2: Mix Up the Marinade

In a bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and pepper. Each ingredient brings its own pop: richness from the oils, tang from the ranch, and a touch of brine from Worcestershire. Blend until it’s smooth and uniform in texture.

Step 3: Marinate for Maximum Flavor

Slide the chicken into a new freezer bag and pour in the marinade, making sure every piece is well coated. Squeeze out the extra air and seal it tight. Let the chicken soak in this flavorful bath for at least 30 minutes—or, if you can, overnight in the fridge. The longer it sits, the deeper those signature flavors infuse.

Step 4: Sear to Perfection

Heat vegetable oil in a skillet over medium-high heat. For the ultimate golden sear, use a cast iron skillet if you have one. Once the pan’s shimmering hot, add the marinated chicken breasts. Let them sizzle untouched for about 4 to 5 minutes per side—you want a beautiful crust to form. If things look too intense, dial the heat down to medium. When both sides are gorgeously browned and the chicken is cooked through, transfer to a clean plate or baking sheet and loosely cover with foil to keep them warm.

Step 5: Prepare the Parmesan Crust

While the chicken rests, crank your oven’s broiler to a low broil—around 450 degrees Fahrenheit is perfect. In a bowl, mix together the chopped Parmesan, Provolone, and ranch dressing. Microwave in short 15-second bursts, stirring each time, until the cheeses are melty but still have some texture. Don’t worry about little lumps—that adds character, just like the original Copycat Longhorn Parmesan Crusted Chicken.

Step 6: Add the Crunchy Topping

Combine the melted butter, garlic powder, and panko breadcrumbs in a separate bowl. This mixture is what gives the chicken its mouthwatering, bakery-worthy crisp. Once the cheese mixture is melted and spread across each breast, spoon the buttery, garlicky panko generously over the top.

Step 7: Broil and Serve

Slide the topped chicken under the broiler for 3 to 4 minutes, keeping a close eye. When the crust starts turning golden brown and the cheese bubbles, you’re ready! Serve your Copycat Longhorn Parmesan Crusted Chicken hot and watch the cheese ooze over the sides—dinner doesn’t get much more indulgent.

How to Serve Copycat Longhorn Parmesan Crusted Chicken

Garnishes

Brighten up your freshly-broiled chicken with a sprinkle of fresh parsley or chopped chives for color and a burst of freshness. If you want even more flavor, a dusting of extra grated Parmesan as it comes out of the oven is never a bad idea. Lemon wedges on the side also give guests the option to add a fresh, citrusy pop to each bite.

Side Dishes

Mashed potatoes are a classic pairing, soaking up every bit of creamy ranch and cheesy crust. Roasted veggies, like tender asparagus or garlic green beans, will balance out the richness of your chicken. Even a light Caesar salad makes a delicious, crunchy counterpoint to the Copycat Longhorn Parmesan Crusted Chicken’s decadent center stage.

Creative Ways to Present

Try slicing the chicken and arranging pieces over a big salad for a fabulous, main-course lunch. Or, serve the whole breast atop a thick slice of garlic toast for a hearty sandwich that will have everyone talking. For entertaining, cut the cooked chicken into strips and offer them as Parmesan-crusted chicken fingers with extra ranch for dipping—the ultimate party snack!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Copycat Longhorn Parmesan Crusted Chicken (lucky you!), simply let it cool to room temperature and then place it in an airtight container. It will keep well in the refrigerator for up to three days. This way, you’ll have a ready-to-go meal that still tastes fantastic when reheated.

Freezing

To freeze, wrap each chicken breast individually in plastic wrap, then pop them in a freezer bag or container. This protects the cheesy crust from freezer burn and makes it easy to reheat just what you need later. Frozen Copycat Longhorn Parmesan Crusted Chicken is best enjoyed within two months for ultimate flavor and texture.

Reheating

For best results, reheat your chicken in the oven at 350 degrees Fahrenheit until warmed through and the crust is crisp again—about 10-15 minutes will do the trick. If you’re in a hurry, microwaving works in a pinch, but use short bursts and cover lightly with a damp paper towel to keep the moisture in.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer a richer flavor and stay very juicy, just be sure to pound them to even thickness and adjust the cooking time as needed since they may cook a bit quicker than breasts.

What’s the secret to a crispy Parmesan crust?

It’s all about the panko and butter combo—mix them well before topping your chicken, and don’t skimp on the broil time, watching carefully to prevent burning. The final few minutes under the broiler transform the topping from gooey to crunchy perfection!

Can I make Copycat Longhorn Parmesan Crusted Chicken ahead of time?

Yes, you can prep and marinate the chicken the night before, even searing it ahead of time if you like. Just assemble and broil the cheese and panko topping right before serving for the best texture.

Is there a substitute for Provolone cheese?

If Provolone isn’t on hand, try mozzarella for a mild, creamy melt, or smoked Gouda for a hint of extra flavor. Shredded Swiss cheese also makes a great backup without overpowering the dish.

Do I need to use both ranch dressing and buttermilk ranch?

Feel free to use whichever ranch you have on hand; both work beautifully. Using both creates layers of tangy flavor, but it’s not essential, so don’t stress if you’re working with just one type.

Final Thoughts

There’s something undeniably special about making a steakhouse favorite at home, and this Copycat Longhorn Parmesan Crusted Chicken shines every time. I hope you give it a try and discover just how easy and delicious it is to recreate that cheesy, crispy, flavorful magic in your own kitchen!

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