Bring the bold flavor of LongHorn Steakhouse into your kitchen with this Copycat Longhorn Parmesan Crusted Chicken recipe. Perfectly seared chicken breasts are finished in the oven, then topped with melty Provolone and a golden Parmesan-Panko crust that adds the ultimate crispy finish. This version captures the essence of the restaurant favorite with simple ingredients and straightforward steps you can easily follow at home.
No need for grilling or frying. This dish is oven-baked, making it accessible and weeknight-friendly. Whether you’re serving guests or cooking a quiet dinner, this flavorful chicken will become a go-to meal you’ll look forward to making again and again.
Table of Contents
Why You’ll Love This Recipe
This recipe brings together tender chicken, melted cheese, and a rich, crunchy topping—all made in your oven. It’s flavorful, hearty, and easy enough for busy nights. The Parmesan and Panko mixture adds texture and depth, while the Provolone creates a creamy layer that ties everything together.
Not only is this recipe quick to prep, but it also gives you a restaurant-style presentation with comfort-food appeal. It’s satisfying, crowd-pleasing, and made with everyday pantry staples.
Ingredients You’ll Need
4 boneless, skinless chicken breasts
These are the heart of the dish. Choose similar-sized breasts for even cooking. A light pounding can help flatten them for consistency.
1 cup shredded Parmesan cheese
Use fresh Parmesan for maximum flavor and a nice melt. This adds saltiness and forms the crispy part of the crust.
½ cup sliced Provolone cheese
This layer melts over the chicken just before broiling, creating a creamy, cheesy base for the topping.
¼ cup Panko breadcrumbs
Panko gives the topping a crunchy finish. Its light texture is perfect for baking and broiling.
2 tablespoons melted butter
Butter helps bring the topping together and gives it that golden brown color under the broiler.
1 teaspoon garlic powder
A dash of garlic powder boosts the savory element without overpowering the dish.
Salt and pepper, to taste
Season both sides of the chicken before searing to bring out natural flavors.
1 tablespoon chopped parsley (optional)
This finishing touch adds freshness and a pop of color.
How to Make Copycat Longhorn Parmesan Crusted Chicken
You’ll start by searing the chicken breasts in a hot pan to develop flavor and color. Then the chicken bakes in the oven until cooked through. Finally, you’ll top each piece with Provolone and a Parmesan crumb mix, then broil them briefly to achieve a crisp, bubbly finish. The result is a flavorful chicken dish that balances creamy and crunchy textures in every bite.
Step-by-Step Instructions
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C). Prepare a baking dish by lightly greasing it or lining it with foil.
Step 2: Season and Sear the Chicken
Add salt and pepper to both sides of each chicken breast. Heat a skillet over medium-high heat and sear each piece for about 3 to 4 minutes per side until golden. You don’t need to cook them fully yet.
Step 3: Bake the Chicken
Transfer the browned chicken to your baking dish. Bake for 15 to 20 minutes or until the internal temperature reaches 165°F (74°C).
Step 4: Prepare the Crust Mixture
In a small mixing bowl, combine the shredded Parmesan, Panko, melted butter, and garlic powder. Stir until everything is evenly coated.
Step 5: Add the Provolone Cheese
Once the chicken is done baking, top each piece with Provolone slices while it’s still hot.
Step 6: Add the Parmesan Topping
Spoon the Parmesan and breadcrumb mixture over the melted Provolone and press gently so it sticks.
Step 7: Broil the Chicken
Turn your oven to broil. Broil for 2 to 3 minutes until the topping becomes golden and crisp. Keep an eye on it to avoid burning.
Step 8: Garnish and Serve
Remove the dish from the oven. Let it rest briefly before adding parsley, if using. Serve hot.
Helpful Tips
Make sure your chicken is fully cooked before broiling. A meat thermometer helps ensure the internal temperature is just right. When broiling, don’t walk away—the crust can burn quickly. Want an even crispier crust? Toast your Panko in a dry pan before combining it with butter and Parmesan.
Details
Flavor: Rich, savory, and cheesy with a buttery crunch
Texture: Moist chicken inside with a crisp crust on top
Occasion: Great for dinners, comfort meals, or small gatherings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Notes
Add a splash of lemon juice over the chicken before serving for a fresh, tangy lift. You can also swap Provolone for mozzarella or another melting cheese of your choice. Want it spicier? Add a pinch of chili flakes or cayenne to the topping mixture.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 25 g |
| Protein | 40 g |
| Carbohydrates | 6 g |
| Sugar | 2 g |
Frequently Asked Questions (FAQ)
What is the Parmesan crust made of on LongHorn chicken?
The crust is made with shredded Parmesan cheese, Panko breadcrumbs, melted butter, and garlic powder.
Can LongHorn Parmesan Crusted Chicken be baked instead of grilled?
Yes, this recipe is baked, which makes it simpler to prepare and just as flavorful.
How do you get the Parmesan crust crispy without burning it?
Broil the chicken for just a couple of minutes and monitor closely to avoid burning. Panko and butter help achieve that golden finish.
What sides are served with LongHorn Parmesan Crusted Chicken?
It pairs well with mashed potatoes, roasted vegetables, steamed greens, or a fresh salad.
Storage Instructions
Cool the chicken completely before storing. Keep leftovers in an airtight container in the refrigerator for up to three days. To reheat, use the oven or air fryer to help the crust stay crispy. Avoid microwaving, as it can soften the texture. You can also freeze the baked, un-topped chicken and add the crust before reheating.
Print
Copycat Longhorn Parmesan Crusted Chicken | Irresistibly Crispy & Cheesy
- Total Time: 40 minutes
- Yield: 4 chicken breasts 1x
Description
This baked chicken recipe mimics the classic LongHorn favorite with juicy chicken breasts, melted Provolone, and a crispy Parmesan-Panko topping.
Ingredients
4 boneless, skinless chicken breasts
1 cup shredded Parmesan cheese
1/2 cup sliced Provolone cheese
1/4 cup Panko breadcrumbs
2 tbsp melted butter
1 tsp garlic powder
Salt and pepper to taste
1 tbsp chopped parsley (optional)
Instructions
1. Preheat oven to 400°F (200°C) and prepare baking dish.
2. Season chicken with salt and pepper, then sear in skillet for 3–4 minutes per side.
3. Transfer chicken to baking dish and bake for 15–20 minutes until fully cooked.
4. Mix Parmesan, Panko, melted butter, and garlic powder.
5. Top each chicken breast with Provolone slices.
6. Spoon the Parmesan mixture over the cheese, press lightly.
7. Broil for 2–3 minutes until topping is golden.
8. Garnish with parsley and serve.
Notes
Use fresh lemon juice for added brightness.
Substitute different cheeses like mozzarella.
Add red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450
- Sugar: 2g
- Fat: 25g
- Carbohydrates: 6g
- Protein: 40g
Conclusion
This homemade version of Longhorn Parmesan Crusted Chicken offers the perfect balance of cheesy comfort and crispy satisfaction. With simple ingredients and no complicated steps, you can create a memorable meal that tastes just like it came from your favorite steakhouse. Try it once and it’s bound to become a regular at your dinner table.