"I made this last night and it is AMAZING! Tastes just like the restaurant. This recipe is from Longhorn Steakhouse. My Mom found the recipe in the paper. I love this dish at Longhorn’s and I was really excited to try it at home!"

 

Copycat LongHorn Steakhouse Parmesan Crusted Chicken

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Introduction: A Restaurant Favorite at Home

When you think of casual steakhouses in America, LongHorn Steakhouse often comes to mind. Known for its grilled steaks, hearty sides, and indulgent entrées, it has a loyal following for more than just beef. One dish in particular has a cult-like fan base: the Parmesan Crusted Chicken.

It’s a tender grilled chicken breast layered with a rich ranch dressing spread, melted Parmesan crust, and golden breadcrumbs that create a crispy, cheesy topping. The first time I ordered it, I realized it wasn’t your average grilled chicken — it was transformed into something irresistible.

So, when my mom clipped the recipe from the newspaper years ago, I was thrilled. Making this at home means I don’t have to wait for a restaurant visit — and, dare I say, it tastes even better straight from the oven.

This copycat version captures everything you love about the original: juicy chicken, creamy ranch-Parmesan topping, and that golden crunch. It’s perfect for family dinners, date nights, or even meal prep if you want leftovers (though leftovers are rare with this dish!).

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Ingredients

This recipe serves 4 generously.

For the Chicken

• 4 boneless, skinless chicken breasts (about 6–8 ounces each)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Parmesan Crust

• ½ cup grated Parmesan cheese

• ½ cup shredded provolone or mozzarella cheese

• ½ cup seasoned breadcrumbs

• ¼ cup mayonnaise (or light mayo)

• 2 tablespoons ranch dressing

• 2 tablespoons melted butter

• 1 teaspoon dried parsley

• ½ teaspoon crushed red pepper flakes (optional, for heat)

Garnish

• Fresh parsley or chives, chopped

• Extra Parmesan for sprinkling

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Equipment Needed

• Meat mallet or rolling pin (to pound chicken)

• Mixing bowls

• Large oven-safe skillet or baking sheet

• Cheese grater

• Spatula

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Step-by-Step Instructions

Step 1: Prep and Pound the Chicken

1. Place chicken breasts between sheets of plastic wrap or in a zip-top bag.

2. Pound gently to about ¾-inch thickness for even cooking.

3. Pat dry with paper towels.

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Step 2: Season and Sear

1. Mix garlic powder, onion powder, paprika, salt, and pepper.

2. Rub seasoning blend over both sides of the chicken.

3. Heat olive oil in a skillet over medium-high heat.

4. Sear chicken 4–5 minutes per side until golden brown (chicken will finish in the oven).

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Step 3: Make the Parmesan Crust

1. In a bowl, combine Parmesan, provolone, and breadcrumbs.

2. In another small bowl, whisk together mayonnaise, ranch dressing, and melted butter.

3. Stir half of the mayo-ranch mix into the breadcrumb mixture until crumbly. Reserve the rest as a spread.

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Step 4: Assemble

1. Preheat oven to 400°F (200°C).

2. Place seared chicken breasts in an oven-safe dish.

3. Spread each with a thin layer of the reserved ranch-mayo mix.

4. Top generously with the Parmesan-breadcrumb mixture, pressing lightly to adhere.

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Step 5: Bake

1. Bake uncovered for 10–12 minutes, until chicken reaches 165°F internal temperature.

2. Broil for 1–2 minutes at the end, until topping is bubbly and golden brown.

3. Remove from oven, rest 5 minutes, garnish with parsley, and serve.

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Flavor and Texture

• Chicken: Juicy, tender, and perfectly seasoned.

• Crust: Cheesy, savory, with a buttery crunch.

• Overall: A perfect balance of creamy ranch tang, salty Parmesan, and crispy golden topping.

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Tips for Success

1. Don’t Skip Pounding: Ensures chicken cooks evenly and stays juicy.

2. Sear First: Adds flavor and keeps chicken moist during baking.

3. Fresh Cheese is Key: Grate your own Parmesan for the best melting and taste.

4. Broil Carefully: Watch closely during broiling so crust doesn’t burn.

5. Use a Thermometer: Pull chicken at 165°F for perfect doneness.

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Variations

• Lighter Version: Use Greek yogurt instead of mayo.

• Extra Cheesy: Add fontina or cheddar to the Parmesan mixture.

• Spicy Twist: Mix cayenne pepper into breadcrumbs.

• Herb Lover’s: Add fresh thyme, rosemary, or basil to the crust.

• Low-Carb: Skip breadcrumbs, just use cheese and ranch mix for the topping.

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Serving Suggestions

Pair your Parmesan Crusted Chicken with sides that balance richness:

• Vegetables: Roasted broccoli, green beans, or asparagus.

• Potatoes: Mashed, baked, or garlic Parmesan fries.

• Salad: A crisp Caesar or Italian side salad.

• Bread: Garlic bread or a warm roll to soak up flavors.

• Wine Pairing: Chardonnay or Sauvignon Blanc pairs beautifully.

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Make-Ahead and Storage

• Prep Ahead: Pound chicken, mix crust ingredients, and store separately in fridge up to 24 hours.

• Refrigerate: Store cooked chicken in airtight container up to 3 days.

• Reheat: Warm in oven at 325°F until heated through (microwave works but crust won’t be as crisp).

• Freeze: Freeze cooked chicken for up to 2 months; thaw overnight before reheating.

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A Personal Story: Restaurant to Home

The first time I had Parmesan Crusted Chicken at LongHorn, it was love at first bite. That crunchy, cheesy top layer hooked me immediately. When I made it at home using the recipe my mom saved, it was almost identical. My husband even said, “This tastes exactly like the restaurant!”

Now, I make it for birthdays, date nights in, and even weeknight dinners when I want something special without spending hours in the kitchen. It’s one of those rare dishes that feels both indulgent and doable — a restaurant-worthy meal from the comfort of home.

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Nutritional Snapshot (per serving, 4 servings)

• Calories: ~480

• Protein: 41g

• Carbohydrates: 9g

• Fat: 28g

• Fiber: 1g

• Sugar: 2g

(Varies depending on cheese and dressing used.)

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Common Questions

Q1: Can I grill the chicken instead of baking?
Yes — grill chicken until nearly cooked, then finish under a broiler with the topping.

Q2: Can I use other meats?
This works with pork chops, turkey cutlets, or even salmon.

Q3: Do I have to use ranch dressing?
If you’re not a ranch fan, substitute Caesar or Italian dressing for a different flavor.

Q4: Can I double the recipe?
Absolutely — perfect for feeding a crowd.

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Conclusion: Restaurant Flavor, Homemade Comfort

LongHorn Steakhouse’s Parmesan Crusted Chicken is one of those dishes that makes you say, “Why is this so good?!” The secret is in the contrast — juicy chicken, creamy ranch layer, savory Parmesan, and a crisp golden crust.

Making it at home is not only easy, it’s rewarding. You’ll impress your family, save money compared to dining out, and have a go-to recipe that everyone will request again and again.

So, grab your skillet, shred some Parmesan, and get ready to enjoy a restaurant classic — without leaving your kitchen.