There’s something truly satisfying about recreating a restaurant favorite right in your own kitchen—especially when it turns out even better than what you’d order off the menu. This Parmesan Crusted Chicken is a homemade spin on Longhorn Steakhouse’s famous dish, and let me tell you, it’s one of those recipes that gets requested again and again at my house.
Between the juicy grilled chicken and the crispy, cheesy topping that’s both creamy and golden brown, this is the kind of comfort food that feels fancy without being fussy. It’s perfect for a cozy weeknight dinner, yet impressive enough to serve guests. And once you master this recipe, you might never feel the need to order it out again.
So let’s dive in. I’ll walk you through every step, share a few helpful tips, and by the end, you’ll have a mouthwatering chicken dish that’s guaranteed to become a go-to favorite.
Why You’ll Love This Recipe
This isn’t your average grilled chicken. It’s:
Full of bold, zesty flavor thanks to a simple homemade marinade
Topped with a cheesy crust that melts into the most irresistible, golden layer
Easy to prepare using basic pantry ingredients
Flexible—you can swap cheeses, change the side dishes, or even bake instead of broil
Plus, it’s one of those meals where leftovers (if you’re lucky enough to have any) taste just as delicious the next day.
Ingredients You’ll Need
Let’s break this down into two parts: the flavorful chicken marinade and the signature parmesan crust.
For the Chicken Marinade:
4 boneless, skinless chicken breasts
½ cup olive oil
¼ cup lemon juice
2 teaspoons minced garlic
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
Salt and pepper to taste
For the Parmesan Crust:
½ cup ranch dressing
½ cup shredded Parmesan cheese
½ cup shredded provolone cheese
¼ cup panko breadcrumbs
2 tablespoons melted butter
1 teaspoon garlic powder
STEP 1: PREP YOUR CHICKEN
The first step is all about getting that chicken nice and tender so it grills up juicy and flavorful.
Place your chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness. This helps them cook evenly and stay juicy. Don’t skip this step—uneven chicken = dry chicken.
Once they’re flattened a bit, set them aside while you whip up the marinade.
STEP 2: MAKE THE FLAVOR-PACKED MARINADE
In a medium bowl (or a large resealable plastic bag), combine the olive oil, lemon juice, garlic, Dijon mustard, Italian seasoning, salt, and pepper. Give it a quick whisk or shake.
Now add the chicken to the marinade and make sure every piece is well coated. Pop it into the fridge and let it sit for at least one hour—overnight is even better if you have the time. The lemon juice and garlic really soak into the chicken, making every bite flavorful from the inside out.
STEP 3: GRILL THE CHICKEN TO PERFECTION
After the chicken has marinated and you’re ready to cook, preheat a grill pan or large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and place the chicken on the hot pan.
Grill for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F. You’re looking for a nice golden sear on both sides, with fully cooked (but still juicy!) chicken. Once done, transfer the chicken to a baking sheet to rest while you prep the topping.
How to Make the Perfect Parmesan Crusted Topping
Welcome back! So far, we’ve marinated our chicken, grilled it to juicy perfection, and now it’s time for the real star of the show—the cheesy, golden Parmesan crust. This topping is what takes this dish from great to next level, and the best part is, it’s super easy to put together with just a handful of ingredients.
If you’ve ever had the original at Longhorn Steakhouse, you know exactly what I’m talking about—that melty, creamy layer of ranch and cheese, finished with a buttery crunch from the panko topping. We’re about to recreate that magic right in your kitchen.
STEP 4: MIX THE CHEESEY LAYER
Start by making the creamy cheese mixture that goes directly on top of the grilled chicken. In a small bowl, mix together:
½ cup ranch dressing
½ cup shredded Parmesan cheese
½ cup shredded provolone cheese
You’re aiming for a thick, spreadable texture. The ranch adds tang and moisture, while the Parmesan and provolone give you that perfect melty finish. If you want a little extra gooeyness, you can add a tablespoon or two of shredded mozzarella—totally optional but definitely delicious.
Once your mixture is ready, use a spoon to evenly spread it over each piece of grilled chicken. Don’t be shy—this is where all the flavor lives.
STEP 5: MAKE THE CRUNCHY TOPPING
Now we’re adding the crunch that makes this dish so satisfying. In another small bowl, combine:
¼ cup panko breadcrumbs
2 tablespoons melted butter
1 teaspoon garlic powder
The butter helps the breadcrumbs get beautifully golden and crispy under the broiler, while the garlic powder adds just enough extra flavor. If you like a bit more texture, you can even toss in a pinch of Italian seasoning or a little extra Parmesan.
Sprinkle this breadcrumb mixture right on top of the cheese layer. Try to get an even coating so every bite has that perfect combo of creamy and crunchy.
STEP 6: BROIL UNTIL GOLDEN AND BUBBLY
This step is where everything comes together.
Turn your oven’s broiler on high and make sure the rack is positioned in the upper third of the oven—about 6 inches from the heat source. Place your baking sheet with the topped chicken under the broiler and let it cook for about 2 to 3 minutes, or until the cheese is bubbling and the topping is golden brown.
Important tip: Keep a very close eye on it. Broilers can go from golden to burnt in seconds. You’re looking for that gorgeous, browned finish—just slightly crisped on the edges and melty in the middle.
Once it’s done, remove the chicken from the oven and let it sit for a couple of minutes. This helps everything settle and keeps the juices locked in.
Helpful Tips for Success
Here are a few quick tips to make sure your Parmesan Crusted Chicken turns out perfect every single time:
Marinate as long as possible – Overnight is ideal. The flavors from the lemon juice, garlic, and mustard really infuse the chicken and keep it moist while cooking.
Don’t skip pounding the chicken – Even thickness means even cooking, which prevents dry spots.
Watch the broiler carefully – The crust can go from perfect to burnt in a flash. Stay close by.
Use freshly grated cheese if possible – Pre-shredded cheese can have anti-caking agents that prevent smooth melting. Freshly grated gives you a better texture and taste.
Customize your crust – You can swap in mozzarella, gouda, or even pepper jack if you want to change things up. Just make sure to keep the ranch base to maintain that creamy texture.
Serving Suggestions
This chicken is rich and flavorful, so I love pairing it with lighter, fresh sides to balance it out. Here are a few of my favorite combos:
Garlic mashed potatoes – A classic side that soaks up all the cheesy goodness
Steamed broccoli or asparagus – Adds color and crunch
Caesar salad or garden salad – Keeps things fresh and crisp
Buttered noodles or rice pilaf – Simple and satisfying
If you’re hosting guests, consider adding a crusty piece of bread or rolls on the side to make it feel like a complete steakhouse meal.
FAQ and Final Tips for Perfect Parmesan Crusted Chicken
Before we wrap things up, let’s cover a few of the most common questions I get about this recipe. Whether it’s your first time making a restaurant copycat at home or you’re just looking for ways to make it even better, these answers should help you feel confident every step of the way.
FAQ: Parmesan Crusted Chicken
1. Can I bake the chicken instead of grilling it?
Absolutely. If you don’t have a grill or grill pan, you can bake the marinated chicken at 400°F for 20–25 minutes, or until the internal temperature hits 165°F. Then just add the toppings and broil as instructed.
2. What’s the best cheese substitute for provolone?
Mozzarella is the easiest and most accessible swap—it melts well and has a similar mild flavor. Gouda or Monterey Jack can also work if you want something slightly different.
3. How long should I marinate the chicken?
At least 1 hour is good, but overnight is ideal. The longer it marinates, the more flavorful and tender your chicken will be.
4. I don’t have panko breadcrumbs. Can I use regular ones?
Yes, regular breadcrumbs will work in a pinch, but panko gives you a lighter, crunchier texture. If you’re using regular breadcrumbs, consider adding a bit more melted butter to help them crisp up.
5. Can I make this ahead of time?
You can definitely marinate and grill the chicken in advance. When you’re ready to eat, just top with the cheese and breadcrumb mixture, then broil it fresh so the crust stays crispy.
6. Is ranch dressing necessary for the topping?
Ranch adds creaminess and tang that really balances the richness of the cheese. If you’re not a fan, you could try a mix of sour cream and a little garlic powder or even Caesar dressing for a twist.
7. What can I serve with this to make it a full meal?
This chicken goes well with just about anything. Mashed potatoes, roasted veggies, salad, or rice are all great options. Keep it simple or dress it up—it’s super versatile.
Final Thoughts: Why You’ll Want to Make This Again and Again
This Parmesan Crusted Chicken isn’t just a copycat—it’s a full-on homemade upgrade. It gives you that satisfying restaurant experience right at your own table, without the extra cost or hassle of going out. The combination of tangy ranch, melty cheese, and crispy panko topping hits all the right notes. And the marinated chicken underneath? Juicy, flavorful, and anything but boring.
What I love most is how customizable it is. You can tweak the cheeses, change the seasoning, or even try different sauces to switch things up. And once you get the hang of the broiling step, you’ll want to use this cheesy crust trick on all kinds of proteins—think pork chops, salmon, even veggies.
So the next time you’re craving something indulgent and packed with flavor, give this recipe a try. And if you do, I’d love to hear how it turned out for you! Share your results in the comments, tell me if you made any fun changes, and let’s swap ideas. After all, the best meals are the ones we make our own.
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Longhorn Parmesan Crusted Chicken
Description
This homemade version of Longhorn’s famous Parmesan Crusted Chicken is juicy, flavorful, and covered with a rich, cheesy crust that’s both crispy and creamy. Marinated grilled chicken breasts are topped with a decadent blend of ranch, Parmesan, and garlic cheese crust, then broiled until golden and bubbly. It’s a restaurant-style dish made easy at home, perfect for weeknights or when you want to impress guests.
Ingredients
For the chicken marinade:
4 boneless, skinless chicken breasts
½ cup olive oil
¼ cup lemon juice
2 teaspoons minced garlic
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
Salt and pepper to taste
For the Parmesan crust:
½ cup ranch dressing
½ cup shredded Parmesan cheese
½ cup shredded provolone cheese
¼ cup panko breadcrumbs
2 tablespoons melted butter
1 teaspoon garlic powder
Instructions
Place chicken breasts between two sheets of plastic wrap and pound to even thickness. In a bowl or resealable bag, combine olive oil, lemon juice, garlic, Dijon mustard, Italian seasoning, salt, and pepper. Add the chicken and marinate for at least 1 hour or up to overnight in the refrigerator.
Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6 to 7 minutes per side, or until cooked through and internal temperature reaches 165°F. Set aside on a baking sheet.
Preheat the broiler on high. In a small bowl, mix together ranch dressing, Parmesan cheese, and provolone cheese. Spread this cheese mixture over each chicken breast evenly.
In another bowl, combine panko breadcrumbs, melted butter, and garlic powder. Sprinkle this mixture over the cheese topping.
Place the chicken under the broiler for 2 to 3 minutes, or until the topping is golden brown and bubbly. Watch closely to prevent burning.
Let rest for a few minutes before serving to allow the flavors to settle.
Notes
For best results, marinate the chicken overnight to deepen the flavor. You can use a combination of shredded mozzarella and provolone if needed. If you don’t have a broiler, you can bake the topped chicken at 425°F for 6 to 8 minutes until the crust is golden. This dish pairs well with mashed potatoes, steamed vegetables, or a side salad for a complete meal.
