Longhorn Parmesan Crusted Chicken
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Skip the restaurant and make the best Longhorn Parmesan Crusted Chicken at home. Juicy marinated chicken topped with a creamy Parmesan cheese crust and buttery toasted panko that’s even better than the original.
If you love this recipe, you should try my Longhorn Steakhouse Redrock Grilled Shrimp and Longhorn Steakhouse Crispy Brussels Sprouts.
Quick Look: Longhorn Parmesan Crusted Chicken
- Prep Time: 20 minutes
- Marinate Time: 30 minutes to overnight
- Cook Time: 20 minutes
- Total Time: 1 hour and 10 minutes
- Servings: 4
- Method: Pan Seared + Broiled
- Cuisine: American Steakhouse Copycat
- Difficulty: Easy
Why You’ll Love This Family Favorite!
Growing up in Italy, Parmesan (parmigiano) was never just a finishing cheese; it was one of the ingredients that transformed simple meals into something special.
While this isn’t a traditional Italian recipe, I love taking restaurant favorites and recreating them using quality ingredients and techniques that truly make a difference. The creamy Italian marinade keeps the chicken unbelievably juicy, and that golden Parmesan crust is the kind of topping everyone fights over.
If you love copycat recipes, take a look at my Pollo Asado Recipe (Chipotle Copycat) and Copycat Outback Baked Potato Soup.
Made With Amore,
Table of Contents
- Quick Look: Longhorn Parmesan Crusted Chicken
- Why You’ll Love This Family Favorite!
- Simple Ingredients
- Variations & Substitutions
- How to Make Longhorn Parmesan Crusted Chicken
- Longhorn Parmesan Crusted Chicken FAQs
- Serving Suggestions
- Recipe Tips
- Other Chicken Recipes You’ll Love
- Longhorn Parmesan Crusted Chicken Recipe
Simple Ingredients
You’ll only need a handful of ingredients to recreate this restaurant favorite at home.
- Chicken: Boneless skinless chicken breasts, pounded evenly so they cook quickly and stay juicy.
- Creamy Italian Dressing: A creamy marinade made with ricotta, olive oil, lemon, garlic, herbs, and Parmesan. It infuses the chicken with bright Italian flavor while keeping it tender and moist.
- Parmigiano Reggiano: Freshly grated Parmesan creates a rich, savory crust and adds plenty of nutty flavor to the chicken.
- Provolone And Mozzarella: The combination of sliced provolone and freshly grated mozzarella creates a flavorful, cheesy layer that melts beautifully over the chicken.
- Panko Breadcrumbs: Add a golden, crisp texture to the Parmesan crust.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Chicken Thighs: Use chicken thighs instead of chicken breasts for a richer, juicier option. My Creamy Baked Chicken Thighs is another recipe you’ll make again and again.
- Make It Spicy: Add crushed red pepper flakes or a pinch of cayenne to the breadcrumb topping for a little heat.
- Change The Cheese: Swap the provolone for fontina, Monterey Jack, or all mozzarella. Make sure you try my Mozzarella Stuffed Chicken next!
- Use Italian Breadcrumbs: Replace the panko with Italian-style breadcrumbs for a finer, more traditional crust.
How to Make Longhorn Parmesan Crusted Chicken
If you love Longhorn Steakhouse’s Parmesan Crusted Chicken, you’ll love this homemade version. After testing it again and again, I can confidently say it’s better than the original, ha! You’ll love how easy it is to make at home. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a medium bowl, whisk together the white wine vinegar, lemon juice, lemon zest, olive oil, ricotta, garlic, Italian seasoning, parsley, Parmesan, salt, and pepper until smooth and creamy. Reserve 6 tablespoons of the marinade in a small bowl for the Parmesan topping.
- Pound the chicken breasts to an even ½-inch thickness. Season both sides lightly with salt and pepper. Place the chicken in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken and coat well. Cover and refrigerate for at least 30 minutes or up to overnight. Preheat the oven to 450°F.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Sear the chicken for 3–4 minutes per side, until golden brown but not fully cooked through. Transfer to a baking sheet if your skillet isn’t oven-safe.
- In a small bowl, combine the reserved marinade, grated Parmigiano Reggiano, and grated mozzarella until evenly mixed.
- Spread the cheese mixture over each chicken breast.
- Top each piece with 1 slice of provolone cheese.
- In another small bowl, combine the melted butter, panko breadcrumbs, and onion powder. Sprinkle evenly over the provolone cheese. Bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
- Turn the oven to “High Broil” and broil for 1–2 minutes, just until the breadcrumb topping is golden brown and crispy. Watch closely to prevent burning. Let the chicken rest for 5 minutes before serving.
Longhorn Parmesan Crusted Chicken FAQs
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10–15 minutes, or until warmed through. Avoid microwaving if possible to help keep the topping crisp.
This usually happens if pre-shredded cheese is used. Freshly grated cheese melts much more smoothly and creates the creamy topping that makes this recipe special.
Yes. Bake at 425°F until the chicken reaches 160°F internally, then add the cheese topping and broil until golden.
Serving Suggestions
This creamy Italian chicken pairs beautifully with classic sides that complement its rich, cheesy crust, like Best Mashed Potatoes and Parmesan Roasted Broccoli. For something more indulgent, try my Cheesy Cauliflower Casserole or Vegetable Au Gratin. You can also finish with a light Italian dessert, such as Lemon Mousse.
My Pro Tips
Recipe Tips
- Pound the chicken to an even ½-inch thickness for even cooking.
- Marinate for at least 30 minutes or overnight for the best flavor.
- Use freshly grated cheese for the smoothest melt.
- Sear the chicken without moving it for a golden crust.
- Broil just until the topping is melted and golden—watch it closely.
Other Chicken Recipes You’ll Love
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Longhorn Parmesan Crusted Chicken Recipe
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, pounded to ½-inch even thickness
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Creamy Italian Marinade
- ¼ cup white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ⅓ cup extra virgin olive oil
- ¾ cup whole milk ricotta cheese, or Greek yogurt or mayonnaise
- 1 –2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- * Reserve 6 tablespoons of the marinade before adding the chicken. This will be used for the Parmesan topping.
Parmesan Crust
- ½ cup Parmigiano Reggiano, freshly grated
- ¼ cup mozzarella cheese, freshly grated
- 4 slices provolone cheese
- 6 tablespoons reserved creamy Italian marinade
- 4 tablespoons butter, melted
- ¾ cup panko breadcrumbs
Instructions
Make the Marinade
- In a medium bowl, whisk together the white wine vinegar, lemon juice, lemon zest, olive oil, ricotta, garlic, Italian seasoning, parsley, Parmesan, salt, and pepper until smooth and creamy.
- Reserve 6 tablespoons of the marinade in a small bowl for the Parmesan topping.
Marinate the Chicken
- Pound the chicken breasts to an even ½-inch thickness.
- Season both sides lightly with salt and pepper.
- Place the chicken in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken and coat well.
- Cover and refrigerate for at least 30 minutes or up to overnight.
Sear the Chicken
- Preheat the oven to 450°F.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Remove the chicken from the marinade, allowing any excess to drip off.
- Sear the chicken for 3–4 minutes per side, until golden brown but not fully cooked through. Transfer to a baking sheet if your skillet isn’t oven-safe.
Add the Cheese Topping
- In a small bowl, combine the reserved marinade, grated Parmigiano Reggiano, and grated mozzarella until evenly mixed.
- Spread the cheese mixture over each chicken breast, then top each piece with 1 slice of provolone cheese.
Add the Crispy Topping
- In another small bowl, combine the melted butter, panko breadcrumbs, and onion powder. Sprinkle evenly over the provolone cheese.
Bake
- Bake for 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
Broil (optional)
- Turn the oven to High Broil and broil for 1–2 minutes, just until the breadcrumb topping is golden brown and crispy. Watch closely to prevent burning.
Serve
- Let the chicken rest for 5 minutes before serving.
- Serve warm with mashed potatoes, tuscan broccoli, or a crisp salad.
Notes
- Pound the chicken to an even ½-inch thickness for even cooking.
- Marinate for at least 30 minutes or overnight for the best flavor.
- Use freshly grated cheese for the smoothest melt.
- Sear the chicken without moving it for a golden crust.
- Broil just until the topping is melted and golden—watch it closely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
