This copycat Longhorn Parmesan Crusted Chicken brings the restaurant’s beloved dish right to your kitchen! Delicious and satisfying, this easy recipe rivals the original with juicy chicken breasts topped with seasoned butter, lots of cheese and a Parmesan-Panko topping. Get ready to savor the crispy, flavorful crust and juicy chicken that has made this dish a fan favorite!
Looking for more chicken recipes to make for dinner? You’ll want to try these ones next: Chicken Piccata, Chicken Stir Fry Recipe and Chicken Alfredo Bake.
Longhorn Steakhouse Parmesan Crusted Chicken
Remember that amazing Parmesan crusted chicken you tried at Longhorn Steakhouse? The crispy exterior and the tender, juicy chicken? Well, guess what? You can recreate that exact dish right in your own kitchen! This recipe is a total game-changer. It’s so easy to follow, and the results are absolutely mouthwatering.
The Longhorn Steakhouse Parmesan Crusted Chicken recipe is a bit different than your standard Parmesan Chicken in that the chicken isn’t dredged in Panko or breadcrumbs and then fried. The chicken is first grilled and then topped with a beautifully seasoned butter mixture and then topped with cheese and finally a Parmesan-Panko mixture before getting popped under the broiler for browning.
It sounds way more complicated than it actually is and looks equally impressive. It’s definitely one of those restaurant-quality meals you can make at home which makes it less expensive, healthier and way more convenient. I know that is one you’re going to really enjoy so I hope you give it a try!
Why You’ll Love This Recipe
With just a few simple ingredients and a quick prep time, you’ll be enjoying a delicious and satisfying meal that rivals the original.
- Delicious Flavor: The combination of tender chicken paired with savory provolone and Parmesan cheeses creates a truly mouthwatering dish. The crispy, golden-brown crust adds a delightful texture that perfectly complements the juicy chicken.
- Easy to Make: This recipe is perfect for weeknight dinners as it’s quick and simple to prepare. With just a few ingredients and minimal effort, you can enjoy a restaurant-quality meal at home.
- Versatile: This versatile dish can be served with a variety of sides, such as mashed potatoes, roasted veggies (like Roasted Acorn Squash, Roasted Brussels Sprouts or Whole Roasted Cauliflower) or our favorite fall apple salad. It’s also a great option for meal prep as it can be easily reheated for a quick and satisfying lunch or dinner the next day.
How to Make The Parmesan Crusted Chicken at Longhorn
This copycat Longhorn Parmesan Crusted Chicken recipe is as simple as coating the chicken in two different mixtures: cheese and butter, baking until cooked through, sprinkling with panko and parmesan, and broiling. It’s an easy weeknight meal that you can whip out in only 30 minutes! As always, you can find the full printable recipe card at the end of this post.
- Preheat a grill pan over medium-high heat.
- Mix together 4 tablespoons of the melted butter, garlic powder, onion powder, salt and pepper.
- Brush each chicken breast with the melted butter mixture.
- Combine ½ cup of the Parmesan cheese and provolone cheese, set aside.
- Place the chicken breasts on the preheated grill pan and cook for 3-4 minutes, then flip the chicken.
- Top the chicken with the cheese mixture, and cook for another 3-4 minutes until the internal temperature reaches 165°F.
- Remove the chicken from the grill pan and place it on a baking sheet lined with foil.
- Preheat your oven’s broiler on high.
- Combine the Panko breadcrumbs with the remaining parmesan cheese and melted butter. Sprinkle evenly over the top of each chicken breast.
- Broil for 1-2 minutes or until the breadcrumbs are golden and crispy.
- Let rest for 5 minutes before serving.
This parmesan crusted chicken is best served while it’s still hot and crispy, right off the grill pan.
Storage Information
Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the leftovers in a preheated oven or air fryer at 350°F (175°C) for about 10-15 minutes, or until heated through. A microwave can also work in a pinch but just be warned that it will make the parmesan crust soggy.
Variations to Try
If you’re lucky enough to have enjoyed the Longhorn Steakhouse Parmesan Crusted Chicken before, you know that you likely aren’t going to want to change a thing – it’s that good! But, if you’re so inclined, here are a few variations to consider:
- Sprinkle chopped nuts like almonds, pistachios or walnuts into the Panko mixture for added texture.
- Try different types of cheese, such as Asiago, Pecorino Romano, or Gouda.
- Instead of grilling the chicken breasts, they can be baked in the oven and then assembled as directed, finishing off under the broiler or in the oven.
Can I use boneless, skinless chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs. Just adjust the cooking time accordingly.
What if I don’t have a grill pan?
No grill pan? No problem. A regular skillet will work for this recipe, you just won’t get the grill marks.
Serving Suggestions
Parmesan Crusted Chicken is the perfect entree to serve with a variety of side dishes. These are some of my favorites.
- Instant Pot Mashed Potatoes
- Honey Glazed Carrots
- Air Fryer Brussels Sprouts
- Oven Roasted Potatoes
- Brown Butter Garlic Green Beans
Trish’s Tips
- Use a good quality Parmesan cheese. This will make a big difference in the flavor of the dish.
- Grate the cheese yourself. Pre-shredded cheese can be a bit dry and contains additives so that it doesn’t melt as well as freshly grated cheese.
- Don’t overcrowd the pan. Make sure to cook the chicken in batches, so that the chicken can brown evenly.
- Let the chicken rest for a few minutes before serving. This will allow the juices to redistribute throughout the chicken, making the chicken more tender and juicy.
More Chicken Recipes to Try
Copycat Longhorn Parmesan Crusted Chicken
Equipment
Ingredients
- 2 boneless skinless chicken breasts cut in half lengthwise
- ¾ cup grated Parmesan cheese divided
- ½ cup shredded provolone cheese
- 6 tablespoons unsalted butter melted and divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ½ cup Panko breadcrumbs
Instructions
- Preheat a grill pan over medium-high heat.
- In a small mixing bowl, mix together 4 tablespoons of the melted butter, garlic powder, onion powder, salt, and pepper. Brush each chicken breast with the melted butter mixture.6 tablespoons unsalted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper, 2 boneless skinless chicken breasts
- Place the chicken breasts on the preheated grill pan and cook for 3-4 minutes, then flip the chicken.
- In a medium mixing bowl, mix together ½ cup of the Parmesan cheese and provolone cheese, and set it aside.¾ cup grated Parmesan cheese, ½ cup shredded provolone cheese
- Top the chicken with the cheese mixture, and cook for another 3-4 minutes until the internal temperature reaches 165°F.
- Remove the chicken from the grill pan and place it on a baking sheet lined with foil.
- Preheat your oven’s broiler on high.
- In a separate medium mixing bowl, mix the panko breadcrumbs with the remaining Parmesan cheese (¼ cup) and remaining 2 tablespoons melted butter. Sprinkle the buttered panko breadcrumbs evenly over the top of each chicken breast.¾ cup grated Parmesan cheese, ½ cup Panko breadcrumbs, 6 tablespoons unsalted butter
- Place the baking sheet under the broiler for 1-2 minutes or until the breadcrumbs are golden and crispy. Watch carefully to prevent burning.
- Remove the chicken from the broiler and let it rest for 5 minutes before serving.
Notes
Can I use boneless, skinless chicken thighs instead of breasts? Yes, you can use boneless, skinless chicken thighs. Just adjust the cooking time accordingly.
What if I don’t have a grill pan? No grill pan? No problem. A regular skillet will work for this recipe, you just won’t get the grill marks.
Leave a Reply