Copycat Longhorn Parmesan Crusted Chicken brings that steakhouse favorite straight into your own kitchen, with juicy seared chicken breasts topped in a rich, creamy ranch spread and finished with a golden, cheesy crust. It is the kind of dinner that feels special enough for a date night but simple enough for a busy weeknight.

Each bite delivers tender chicken under a layer of melted provolone and Parmesan, with a buttery crunch that makes this dish completely irresistible. If you have ever ordered this at Longhorn and wished you could recreate it at home, this version comes surprisingly close.

Why You’ll Love This Copycat Longhorn Parmesan Crusted Chicken

This recipe turns basic chicken breasts into something that tastes restaurant quality. The creamy topping keeps the chicken moist while the cheese crust adds texture and bold flavor. It is easy to prepare with simple grocery store ingredients, and you can have it on the table in about 40 minutes.

It is also versatile. You can serve it with pasta, mashed potatoes, rice, or roasted vegetables. It fits just as well into a cozy family dinner as it does into a weekend gathering.

What Makes the Parmesan Crust So Flavorful?

The secret is in the layers. A seasoned, pan seared chicken breast forms the base. On top of that goes a creamy ranch and Parmesan mixture that melts into the chicken as it bakes. Finally, provolone and more Parmesan create that signature cheesy crust that turns golden and slightly crisp under the broiler. The contrast between creamy and crispy is what makes this dish stand out.

Ingredients for the Copycat Longhorn Parmesan Crusted Chicken

The beauty of this Copycat Longhorn Parmesan Crusted Chicken is that it uses everyday ingredients to create bold flavor. Each component adds either moisture, richness, or that signature crispy finish.

Boneless skinless chicken breasts – The hearty base of the dish and the main source of protein.
Salt – Enhances the natural flavor of the chicken.
Black pepper – Adds gentle heat and balance.
Garlic powder – Brings a savory depth that pairs perfectly with cheese.
Olive oil – Helps achieve a golden sear while keeping the chicken juicy.
Ranch dressing – Forms the creamy layer that keeps the chicken moist and flavorful.
Grated Parmesan cheese – Adds nutty, salty flavor to both the creamy topping and crust.
Shredded provolone cheese – Melts smoothly and creates that gooey steakhouse style layer.
Panko breadcrumbs – Provide a light crunch once toasted.
Butter – Mixed with breadcrumbs to help them brown beautifully under the broiler.

Copycat Longhorn Parmesan Crusted Chicken (1)

How To Make the Copycat Longhorn Parmesan Crusted Chicken

This recipe starts on the stovetop for a flavorful sear and finishes in the oven for that signature crust. The combination gives you juicy chicken with a golden, cheesy topping.

Step 1: Season the Chicken

Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder to build flavor from the start.

Step 2: Sear Until Golden

Heat olive oil in a large oven safe skillet over medium heat. Add the chicken and cook for about 4 to 5 minutes per side until golden brown. The chicken will finish cooking in the oven.

Step 3: Prepare the Creamy Topping

In a small bowl, mix ranch dressing with grated Parmesan cheese. Spread this mixture evenly over the top of each seared chicken breast.

Step 4: Add the Cheese Layer

Sprinkle shredded provolone over the ranch mixture, followed by a little extra Parmesan for deeper flavor.

Step 5: Create the Crunchy Crust

In another bowl, combine panko breadcrumbs with melted butter. Spoon this mixture evenly over the cheese layer.

Step 6: Bake and Broil

Transfer the skillet to a preheated 400 degree oven and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees. Turn on the broiler for the final 2 to 3 minutes to brown the topping until golden and slightly crisp.

Let the chicken rest for a few minutes before serving so the juices stay locked in.

Serving and Storing Copycat Longhorn Parmesan Crusted Chicken

This recipe serves 4 people, depending on the size of the chicken breasts. It makes a satisfying main course that pairs beautifully with both lighter vegetables and hearty sides.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree oven until warmed through to help maintain the crispy topping. The microwave works if needed, though the crust will soften.

What to Serve With Copycat Longhorn Parmesan Crusted Chicken?

Creamy Mashed Potatoes

Soft mashed potatoes soak up the creamy topping and balance the crispy crust perfectly.

Garlic Butter Green Beans

Simple green beans sautéed in garlic butter add freshness and color to your plate.

Roasted Asparagus and Potatoes

A side like Roasted Asparagus and Potatoes makes this meal feel complete and comforting.

Buttery Dinner Rolls

Warm rolls are perfect for enjoying every bit of melted cheese and sauce.

Caesar Salad

A crisp Caesar salad adds crunch and a tangy contrast to the richness of the chicken.

Buttered Pasta

Lightly buttered pasta with a sprinkle of Parmesan keeps the focus on the chicken while making the meal more filling.

Want More Chicken Dinner Ideas?

If you love this Copycat Longhorn Parmesan Crusted Chicken, you might also enjoy other comforting chicken recipes from Mia Plates.

The Best Chicken and Rice Casserole is a family favorite packed with creamy goodness.

For something cozy and hearty, try the Chicken Pot Pie Soup Recipe that delivers classic comfort in every spoonful.

If you enjoy bold flavors, the Jalapeno Popper Cheesy Chicken Enchiladas with Creamy Sauce brings a spicy twist to dinner.

For a lighter yet satisfying option, the Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce makes a fresh and flavorful meal.

Save This Recipe For Later

Save this recipe to your Pinterest dinner board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you add extra cheese or keep it classic? Did you serve it with pasta or vegetables?

I love hearing how others make these recipes their own. Questions are always welcome.

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