Delicious Longhorn Steakhouse Parmesan Chicken

Sometimes you taste something at a restaurant that’s so perfect, you spend the next week dreaming about it and trying to figure out how to recreate it at home. That’s exactly what happened when I first tried the Longhorn Steakhouse Parmesan Chicken during a celebration dinner with Tom’s family last spring. One bite of that golden, crispy coating surrounding tender, juicy chicken had me completely hooked. The way the parmesan crust shattered with each forkful, revealing perfectly seasoned chicken beneath, was pure culinary magic.

I knew I had to master this recipe in my own kitchen, not just for special occasions, but for those Tuesday nights when we all need something extraordinary to look forward to. After months of testing different techniques and tweaking the seasoning blend, I finally cracked the code to recreating that restaurant-quality dish. Now this copycat recipe has become our family’s go-to for impressive dinners that actually come together easier than you’d think. Trust me, once you master this technique, you’ll never order it at the restaurant again.

Why You’ll Love This Longhorn Steakhouse Parmesan Chicken

You’ll fall head over heels for this restaurant copycat because:

• The parmesan crust creates an incredibly crispy, golden exterior that locks in all the chicken’s natural juices
• Each bite delivers layers of flavor from the ranch marinade, Italian seasoning, and rich cheese blend
• It looks and tastes like you spent hours in the kitchen, but comes together in under an hour
• The combination of panko breadcrumbs and parmesan creates that perfect textural contrast
• It’s impressive enough for company dinners yet simple enough for weeknight meals
• The marinade ensures the chicken stays tender and flavorful all the way through
• Kids and adults alike can’t resist that crispy, cheesy coating
• You’ll save money making this restaurant favorite at home without sacrificing any of the flavor

Ingredients for Longhorn Steakhouse Parmesan Chicken

This copycat recipe transforms simple ingredients into restaurant-quality magic that’ll have everyone asking for seconds. I’ve tested countless variations to get the perfect balance of flavors and textures!

What You’ll Need

• Boneless skinless chicken breasts
• Ranch dressing
• Parmesan cheese (freshly grated)
• Panko breadcrumbs
• Italian seasoning blend
• Garlic powder
• Provolone cheese slices
• Butter
• Salt and pepper
• Olive oil spray

Why These Ingredients Matter

When Grandma first watched me make this recipe, she nodded approvingly at my ingredient choices but had one important suggestion. “Jazzy,” she said, “never use that pre-shredded parmesan from a bag. Fresh grated makes all the difference in the world.” She was absolutely right! Freshly grated parmesan melts better and creates that authentic restaurant crust we’re after.

Ranch dressing might seem unusual for a marinade, but it’s the secret weapon that keeps the chicken incredibly moist while adding tangy flavor that complements the cheese perfectly. Panko breadcrumbs are essential for that extra-crispy texture that regular breadcrumbs just can’t achieve. The Italian seasoning blend brings all those aromatic herbs that make this dish smell like heaven while it bakes. Provolone cheese adds that creamy, mild flavor that balances the sharpness of the parmesan beautifully.

See recipe card for quantities.

Instructions for Making Longhorn Steakhouse Parmesan Chicken

Step-by-Step Directions

• Step 1: Preheat your oven to 450°F and lightly spray a 9×13-inch baking dish with olive oil. Pound chicken breasts to an even 3/4-inch thickness using a meat mallet between plastic wrap to prevent splattering. This ensures uniform cooking and prevents dry edges.
• Step 2: Season chicken generously with salt and pepper on both sides, then place in a shallow dish. Pour ranch dressing over chicken, making sure every surface is completely coated. Cover and marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated for maximum flavor penetration.
• Step 3: In a large shallow bowl, combine 1 cup panko breadcrumbs, 3/4 cup freshly grated parmesan cheese, 2 teaspoons Italian seasoning, and 1 teaspoon garlic powder. Mix thoroughly to distribute seasonings evenly throughout the coating mixture.
• Step 4: Remove each chicken breast from marinade (don’t shake off excess) and press firmly into breadcrumb mixture on both sides. Use your hands to pat and press the coating onto the chicken, ensuring complete coverage with no bare spots visible.
• Step 5: Place coated chicken in prepared baking dish with space between pieces. Lightly spray tops with olive oil spray and bake for 20-25 minutes until internal temperature reaches 165°F and coating is deep golden brown.
• Step 6: Remove from oven and immediately top each piece with a slice of provolone cheese. Return to oven for 2-3 minutes until cheese melts completely and bubbles slightly around edges.

Hint: Don’t skip the olive oil spray on top of the coating! This is what creates that gorgeous golden-brown crust that looks just like the restaurant version. I also like to place the baking dish on the middle rack to ensure even browning.

Personal Anecdote

I’ll never forget the first time I attempted this Longhorn copycat recipe for Tom’s birthday dinner. Grandma had warned me about using fresh parmesan, but I thought I could save time with the pre-shredded stuff from a bag. “Jazzy, shortcuts in the kitchen usually lead to long disappointments,” she had said with that knowing smile.

My confidence quickly crumbled when I pulled the chicken from the oven to find a sad, pale coating that looked nothing like the golden masterpiece from the restaurant. The pre-shredded cheese had created more of a soggy mess than a crispy crust, and Tom’s disappointed face said it all when he took that first polite bite.

The next day, Grandma appeared at my door with a block of fresh parmesan and her patient teaching smile. “Let’s try this again, honey,” she said, showing me how to properly grate the cheese and press the coating for maximum crispiness. That second attempt was absolutely perfect – golden, crispy, and worthy of any steakhouse. Now I never take shortcuts with the parmesan, and this recipe has become our celebration dinner tradition.

Substitutions for Longhorn Steakhouse Parmesan Chicken

Here are some simple swaps to customize this recipe for your family’s preferences or dietary needs:

• Chicken Breasts – boneless chicken thighs work beautifully and stay even more moist during baking
• Ranch Dressing – Italian dressing or buttermilk can substitute for a different flavor profile
• Panko Breadcrumbs – regular breadcrumbs work, though they won’t be quite as crispy
• Parmesan Cheese – Romano or Asiago cheese provide similar sharp, nutty flavors
• Provolone Cheese – mozzarella, Swiss, or Monterey Jack melt just as beautifully
• Italian Seasoning – make your own blend with basil, oregano, thyme, and rosemary
• Gluten-Free – use gluten-free panko breadcrumbs for those avoiding gluten
• Dairy-Free – nutritional yeast mixed with breadcrumbs creates a cheese-like coating
• Low-Carb – crushed pork rinds or almond flour can replace the breadcrumbs

For another delicious take on classic chicken parmesan flavors, check out this traditional Chicken Parmesan recipe that uses a similar coating technique with marinara sauce.

Variations on Longhorn Steakhouse Parmesan Chicken

Transform this classic recipe into exciting new flavors that’ll keep your family interested and coming back for more:

• Spicy Kick – add cayenne pepper and red pepper flakes to the breadcrumb mixture for heat lovers
• Herb Garden – mix fresh chopped basil, parsley, and thyme into the coating for aromatic freshness
• Bacon Lover’s – crumble crispy bacon into the breadcrumb mixture for smoky, salty goodness
• Mediterranean Style – use feta cheese instead of provolone and add dried oregano and lemon zest
• Buffalo Twist – drizzle with buffalo sauce after baking and top with blue cheese crumbles
• Mexican Inspired – season with cumin and chili powder, then top with pepper jack cheese
• Garlic Parmesan – double the garlic powder and add minced fresh garlic to the coating
• Italian Supreme – layer with marinara sauce and mozzarella for a chicken parmesan hybrid
• Lemon Pepper – add fresh lemon zest and cracked black pepper to brighten the flavors

If you’re craving more comforting chicken dinners, my Honey Garlic Chicken Breast Recipe delivers sweet and savory flavors that pair perfectly with any side dish!

Equipment for Longhorn Steakhouse Parmesan Chicken

Having the right tools makes all the difference in achieving that perfect restaurant-quality result:

• 9×13-inch Baking Dish – glass or ceramic works best for even heat distribution
• Meat Mallet or Rolling Pin – essential for pounding chicken to uniform thickness
• Instant-Read Thermometer – ensures perfect doneness without guessing
• Large Shallow Bowls – makes coating the chicken much easier and less messy
• Fine-Mesh Grater – for freshly grating parmesan cheese to perfection
• Plastic Wrap – protects your counter when pounding chicken breasts
• Olive Oil Spray Bottle – creates that golden, crispy crust finish
• Wire Cooling Rack – lets excess oil drain if you want extra crispiness
• Sharp Chef’s Knife – for trimming any excess fat from chicken breasts
• Kitchen Scale – helps ensure even-sized portions for uniform cooking

For another delicious chicken dinner that uses similar techniques, try my Marry Me Chicken Pasta which combines tender chicken with a creamy, flavorful sauce!

Storage Tips for Longhorn Steakhouse Parmesan Chicken

Proper storage helps maintain that crispy coating and juicy texture for days of delicious leftovers:

• Refrigerator Storage – store cooked chicken in an airtight container for up to 4 days
• Freezing Instructions – wrap individual pieces in plastic wrap, then foil, and freeze for up to 3 months
• Reheating Method – use a 350°F oven for 10-15 minutes to restore crispiness (avoid microwave)
• Leftover Ideas – slice cold chicken for sandwiches or salads the next day
• Meal Prep Friendly – prepare and coat chicken ahead, then refrigerate unbaked for up to 24 hours
• Sauce Storage – keep any leftover ranch marinade separate and refrigerated for up to 1 week
• Preventing Sogginess – place a paper towel in storage container to absorb excess moisture
• Portion Control – freeze individual portions for easy single-serving meals later
• Defrosting Tips – thaw overnight in refrigerator before reheating for best texture

For another make-ahead chicken dish that stores beautifully, check out my Chicken Fried Steak recipe that’s perfect for meal prepping comfort food favorites!

Grandma’s Secret for Longhorn Steakhouse Parmesan Chicken

“Jazzy, the secret to restaurant-quality chicken at home is all in the preparation,” Grandma whispered as she shared her time-tested techniques:

• Brine the chicken in saltwater for 30 minutes before marinating for extra juiciness
• Let the ranch marinade come to room temperature before coating the chicken
• Mix a tablespoon of mayonnaise into the breadcrumb mixture for extra richness
• Press the coating with the palm of your hand, not just your fingertips, for better adhesion
• Place the baking dish on a preheated sheet pan for extra bottom crisping
• Tent with foil if the top browns too quickly, then remove foil for the last few minutes
• Add a pinch of smoked paprika to the coating for that subtle steakhouse flavor
• Let the chicken rest on a wire rack for 2 minutes before adding cheese to prevent sogginess
• Save a little coating mixture to sprinkle on top for extra texture and visual appeal
• Always use a meat thermometer – “Guessing leads to regrets,” Grandma always says

Look at this golden perfection! The parmesan crust is beautifully browned and crispy, while that melted provolone on top creates the most appetizing cheese pull. You can see how the coating stayed perfectly intact, creating those gorgeous ridges and textures that make this dish look exactly like it came from Longhorn Steakhouse. This is the result of following Grandma’s secrets – a restaurant-quality masterpiece that’ll have everyone asking for your recipe!

For another hearty comfort food favorite that uses similar coating techniques, try my Bisquick Sausage Egg and Cheese Muffins for a breakfast treat that’s just as satisfying!

FAQ about Longhorn Steakhouse Parmesan Chicken

Conclusion

This Longhorn Steakhouse Parmesan Chicken has completely transformed our weeknight dinner routine from boring to absolutely spectacular! The crispy, golden coating paired with that perfectly melted cheese creates restaurant magic right in your own kitchen. What I love most about this recipe is how it makes everyone feel special – whether it’s a Tuesday night family dinner or hosting friends for the weekend. The best part? You’ll save so much money making this at home while getting results that taste even better than the original.

After perfecting this copycat recipe, I’ve discovered it pairs beautifully with so many sides and creates enough leftovers for amazing next-day lunches. The technique I’ve shared here opens up a whole world of possibilities for coating and baking chicken that’ll keep your family excited about dinner.

For another crowd-pleasing comfort food that brings the same restaurant-quality satisfaction to your table, try my Emily’s Excellent Taco Casserole – it’s become our go-to for feeding a hungry family with minimal effort and maximum flavor!

Now go grab that block of fresh parmesan and get ready to impress everyone at your dinner table. Once you master this technique, you’ll wonder why you ever paid restaurant prices for something this delicious and achievable at home!