Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Copycat Longhorn Parmesan Crusted Chicken Recipe

★★★★★

4.7 from 77 reviews
  • Author: Marina
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Description

This Copycat Longhorn Parmesan Crusted Chicken recipe features juicy, seasoned chicken breasts topped with a crispy Parmesan and panko breadcrumb crust, melted provolone cheese, and a tangy layer of ranch or Caesar dressing. Perfectly seared on the stovetop and finished in the oven, this dish delivers a delicious combination of creamy, crunchy, and savory flavors that remind you of the popular Longhorn Steakhouse favorite.

Ingredients

Scale

Chicken and Seasoning

  • 2 large boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Coating and Toppings

  • 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 (for garnish)

Instructions

  1. Season the chicken: Pat the chicken breasts dry using paper towels to remove excess moisture so the seasonings stick better. Season both sides evenly with salt, black pepper, garlic powder, and paprika for a flavorful base.
  2. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook them for about 4 to 5 minutes per side, until each side is golden brown. This step locks in flavor and creates a crispy outer texture.
  3. Prepare for baking: Transfer the seared chicken breasts to a baking sheet. Spread a thin, even layer of ranch or Caesar dressing over the top of each chicken piece to add moisture and tanginess.
  4. Add the Parmesan breadcrumb crust: Mix the grated Parmesan cheese and panko breadcrumbs together. Press this mixture firmly onto the dressing-covered side of each chicken breast to create a crispy, cheesy crust.
  5. Top with provolone cheese: Place one to two slices of provolone cheese over the breadcrumb layer on each chicken breast, which will melt beautifully.
  6. Bake to finish: Preheat the oven to 400°F (200°C). Bake the chicken breasts for 10 to 12 minutes, or until the provolone cheese is bubbly and melted and the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.
  7. Garnish and serve: Remove the chicken from the oven, sprinkle chopped fresh parsley on top for a fresh finish, and serve immediately while hot and flavorful.

Notes

  • Ensure chicken breasts are of even thickness for uniform cooking.
  • Using panko breadcrumbs gives a lighter, crispier crust compared to regular breadcrumbs.
  • Ranch or Caesar dressing adds moisture and flavor, but you can substitute with other creamy dressings if desired.
  • Monitor the chicken during baking to avoid overcooking; using a meat thermometer helps.
  • Leftover chicken can be refrigerated up to 3 days and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Keywords: Parmesan Crusted Chicken, Longhorn Copycat Recipe, Baked Chicken Breast, Cheesy Chicken, Panko Crust Chicken

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://marinamontclair.com/copycat-longhorn-parmesan-crusted-chicken-recipe-3/