Dinner

Copycat Longhorn Parmesan Crusted Chicken Recipe

ByMarina Montclair January 14, 2026January 14, 2026

Introduction

This Copycat Longhorn Parmesan Crusted Chicken delivers a crispy, cheesy crust over juicy, well-seasoned chicken breasts. It’s a simple yet impressive dish that brings restaurant-style flavor right to your home kitchen.

A close-up of a white plate holding a golden-brown baked chicken breast covered in a crispy, textured crumb layer sprinkled with small green herb pieces. The chicken's crispy topping shows some uneven browning, giving it a crunchy look. In the background, there are green beans, adding a fresh green color contrast. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 slices provolone cheese
1/4 cup ranch dressing or Caesar dressing
1 tablespoon chopped fresh parsley

Instructions

Step 1: Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 4 to 5 minutes per side.
Step 3: Transfer the seared chicken to a baking sheet. Spread a thin layer of ranch or Caesar dressing on top of each piece.
Step 4: In a small bowl, combine Parmesan cheese and panko breadcrumbs. Press this mixture firmly onto the top of each chicken breast.
Step 5: Lay one to two slices of provolone cheese over the Parmesan crust on each chicken breast.
Step 6: Bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
Step 7: Remove from oven, garnish with chopped fresh parsley, and serve immediately for the best flavor and texture.

Tips & Variations

For extra crispiness, toast the panko and Parmesan mixture in a dry skillet for a few minutes before pressing it onto the chicken.
Use Italian dressing instead of ranch or Caesar for a different flavor profile.
Try swapping provolone for mozzarella or mozzarella for a milder cheese melt.
If you prefer, butterfly the chicken breasts for quicker cooking and more surface area for the crust.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to preserve the crispy topping. Avoid reheating on high heat in a microwave to prevent sogginess.

How to Serve

A close-up view of a white plate holding a single piece of golden brown breaded chicken breast. The top layer shows a crispy, crunchy coating with some green chopped herbs sprinkled evenly across the surface. The inside of the chicken is white and tender, slightly visible where a small bite was taken. In the background, green beans are slightly blurred, adding a fresh green color contrast. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Adjust cooking time as thighs may take slightly longer to reach the safe internal temperature of 165°F.

What if I don’t have panko breadcrumbs?

You can use regular breadcrumbs, though panko provides a lighter, crispier texture. Alternatively, crushed crackers or cornflakes can also work in a pinch.