Longhorn Steakhouse’s Parmesan Crusted Chicken has become a fan favorite, celebrated for its unique blend of flavors and textures. With this copycat recipe, you can bring the restaurant-quality dish right into your own kitchen. The combination of juicy, tender chicken with a crispy, cheesy crust made from Parmesan and Panko breadcrumbs makes this dish irresistibly delicious. A layer of creamy, melted Provolone cheese adds richness, creating a balanced contrast to the crunch of the breadcrumb topping. Whether you’re looking to impress guests or just want to enjoy a restaurant-style meal at home, this recipe is both simple and satisfying. Best of all, it’s easy to customize based on your preferences. By following these straightforward steps, you’ll be able to replicate the savory, golden-brown Parmesan crusted chicken that so many people love.

Ingredient Breakdown

Boneless, Skinless Chicken Breasts

Boneless, skinless chicken breasts are the ideal choice for this recipe because they cook evenly and stay tender when seared and baked. Their mild flavor pairs well with the rich cheeses and crunchy topping. When selecting chicken, opt for fresh, medium-sized breasts to ensure they cook through without drying out.

Garlic Powder

Garlic powder adds a subtle yet essential layer of flavor to the chicken, enhancing the overall taste of the dish. It penetrates the meat evenly, making it a convenient option. If desired, you can substitute with fresh minced garlic for a stronger flavor, or garlic salt for added seasoning.

Salt and Pepper

Seasoning the chicken with salt and pepper is crucial to bring out its natural flavors without overpowering the other ingredients. Use freshly ground black pepper for a bit of bite and kosher salt for more even seasoning. Taste as you go to avoid over-salting the chicken.

Parmesan Cheese

Parmesan cheese is the key ingredient that forms the dish’s signature crust. Its sharp, nutty flavor complements the mildness of the chicken while creating a golden-brown crunch when baked. For the best results, use freshly grated Parmesan, as it melts and browns more evenly than pre-packaged varieties. Fresh Parmesan also provides a richer flavor. If you’re looking for a substitute, Asiago or Pecorino Romano are good alternatives, though they offer a slightly different taste. The combination of Parmesan with Panko breadcrumbs creates a crisp, cheesy coating that everyone will love.

Provolone Cheese

Provolone cheese melts beautifully over the chicken, providing a creamy layer that contrasts with the crunchy Parmesan crust. Its mild, smoky flavor pairs well with the other ingredients. If you don’t have Provolone on hand, mozzarella or Swiss cheese are excellent substitutes, though each brings a slightly different taste.

Panko Breadcrumbs

Panko breadcrumbs are known for their light and airy texture, which creates an ultra-crispy crust when baked. Unlike traditional breadcrumbs, Panko doesn’t absorb as much oil or butter, ensuring the chicken stays crispy. If you prefer, Italian-style breadcrumbs can be used for a more seasoned flavor, though the texture may be denser.

Butter and Parsley

Butter binds the breadcrumb mixture together, adding richness and helping the crust achieve its golden-brown color. It also enhances the overall flavor. Fresh parsley, while optional, provides a bright pop of color and a hint of herbaceous freshness that balances the richness of the cheese and butter when used as a garnish.

Step-by-Step Instructions with Cooking Tips

Preparing the Chicken

Seasoning the Chicken

To start, ensure the chicken breasts are properly seasoned for maximum flavor. Begin by patting the chicken dry with paper towels—this helps the seasonings stick better and ensures a golden-brown sear. Next, generously season both sides of each chicken breast with garlic powder, salt, and pepper. Aim for about 1 teaspoon of garlic powder and adjust the salt and pepper to taste. The key is to distribute the seasoning evenly across the chicken to avoid any bland spots. Massage the seasonings into the meat to ensure they penetrate the surface, enhancing every bite.

Cooking the Chicken

To achieve a perfect sear, heat a large ovenproof skillet over medium heat with a small amount of oil (like olive or vegetable oil). When the oil begins to shimmer, carefully place the seasoned chicken breasts in the skillet. Cook each side for about 6-7 minutes until golden brown. This step is crucial for locking in the juices while developing a flavorful crust. If your chicken breasts are thicker, use a meat thermometer to check the internal temperature, which should reach 165°F (75°C). For alternative methods, you can grill the chicken for a smoky flavor or use an air fryer for a quicker cook time.

Making the Parmesan Crust

Mixing the Parmesan and Panko Crust

In a small mixing bowl, combine 1 cup of freshly grated Parmesan cheese, 1/4 cup of Panko breadcrumbs, and 2 tablespoons of melted butter. Stir the ingredients together until the breadcrumbs are evenly coated and the mixture is crumbly but holds together when pressed. This combination creates a savory, crispy topping that complements the juicy chicken. To enhance the crust, consider adding some dried herbs, such as thyme or oregano, or a pinch of garlic powder to intensify the flavor. You can also sprinkle in red pepper flakes for a touch of heat or mix in lemon zest for brightness.

Adding the Cheese Layers

Once your chicken breasts are seared, it’s time to layer on the cheesy goodness. Place a slice of Provolone cheese on top of each chicken breast while they’re still in the skillet. The heat from the chicken will help the cheese start to melt. Then, spoon the prepared Parmesan-Panko mixture evenly over the Provolone slices, pressing gently to ensure it adheres. For a more indulgent dish, you can add an extra layer of Provolone under the breadcrumb mixture. The goal is to have a thick, even layer of cheese and breadcrumbs on each piece of chicken for maximum flavor and crunch.

Baking the Chicken

After preparing the chicken with the cheese and breadcrumb layers, preheat your oven to 375°F (190°C) if you haven’t done so already. Transfer the skillet directly to the preheated oven. Bake for about 5-7 minutes, or until the Provolone cheese is fully melted and the Parmesan-Panko topping turns golden brown. This step ensures that the chicken stays moist while the crust crisps up beautifully. If you prefer an extra crispy top, switch the oven to broil for the final 1-2 minutes, watching closely to avoid burning. Keep an eye on the chicken during this process, as broiling happens quickly. The finished dish should have a bubbly, golden-brown crust with tender chicken underneath.

Serving the Parmesan Crusted Chicken

Once the chicken is fully cooked and the crust is perfectly crisp, remove the skillet from the oven. Allow the chicken to rest for a minute or two to let the juices redistribute, ensuring a moist bite. For an elegant finish, sprinkle each piece with chopped fresh parsley—this adds a pop of color and a hint of freshness.

As for serving suggestions, this Parmesan Crusted Chicken pairs wonderfully with a variety of sides. For a hearty meal, consider serving it alongside mashed potatoes, roasted vegetables, or a simple pasta dish with a light butter or olive oil sauce. A crisp Caesar salad or steamed green beans also makes a great accompaniment, balancing the richness of the chicken. To make the dish visually appealing, plate the chicken with the crust facing up, garnishing the plate with parsley or lemon slices for added color.

Cooking Tips Summary

Seasoning: Pat the chicken dry and season evenly to ensure rich flavor in every bite.
Searing: Use medium heat to achieve a golden-brown crust without drying out the chicken.
Cheese Layering: Add Provolone first to create a creamy base, then top with the Parmesan breadcrumb mix for crunch.
Baking: Bake just long enough to melt the cheese and brown the crust—broil for extra crispiness if desired.
Serving: Garnish with parsley and pair with complementary sides for a balanced, delicious meal.

Expert Tips for Success

To keep the chicken juicy and avoid dryness, it’s crucial to not overcook the chicken breasts. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C)—this ensures the chicken is fully cooked without losing moisture. If your chicken breasts are particularly thick, you can pound them to an even thickness before cooking or cut them in half horizontally to create thinner fillets, which cook faster and more evenly.

For thicker chicken breasts, increase the cooking time by 1-2 minutes per side when searing, and check the temperature often during baking. For thinner cuts, reduce the initial searing time to prevent overcooking.

To store leftovers, refrigerate the chicken in an airtight container for up to 3 days. When reheating, it’s best to use the oven to maintain the crust’s crispness. Preheat the oven to 350°F (175°C) and heat the chicken for 10-12 minutes, or until warmed through. Avoid microwaving, as this can make the crust soggy and the chicken dry.

Recipe Variations

This Parmesan Crusted Chicken recipe can be easily customized to suit your tastes or dietary needs. For a unique flavor twist, try using different cheeses. Gruyère offers a rich, nutty taste, while sharp cheddar provides a bolder flavor. You can also experiment with Swiss cheese for a mild, creamy finish.

To make the dish gluten-free, substitute the Panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. These alternatives still deliver the satisfying crunch that makes this dish stand out.

For a more fragrant crust, add fresh or dried herbs to the breadcrumb mixture. Thyme, rosemary, or Italian seasoning blends are excellent options that pair well with the cheese and chicken. You can also mix in garlic powder or a pinch of cayenne for a bit of heat.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used, though the cooking time will need to be adjusted. Chicken thighs are more forgiving because they stay juicy, even with longer cooking times. You’ll want to sear them for about 8-9 minutes per side before baking, and check that the internal temperature reaches 175°F (80°C) for optimal tenderness.

What’s the best way to reheat Parmesan Crusted Chicken?
To preserve the crispy crust, the oven is the best reheating method. Preheat the oven to 350°F (175°C) and bake for 10-12 minutes until heated through. Avoid microwaving, which can turn the crust soggy and dry out the chicken.

Can I prepare this dish ahead of time?
Yes, you can prepare the chicken up to the point of adding the cheese and breadcrumb crust. Store the seared chicken in the fridge for up to 24 hours, then add the cheese and crumb mixture just before baking.

What sides go best with this chicken?
Pair this Parmesan Crusted Chicken with creamy mashed potatoes, roasted vegetables like asparagus or Brussels sprouts, or a fresh Caesar salad for a well-rounded, satisfying meal.

Copycat Longhorn Parmesan Crusted Chicken

Author: Christine

Print Recipe

Description

This Copycat Longhorn Parmesan Crusted Chicken brings the rich, savory flavors of the popular restaurant dish right into your kitchen. Juicy chicken breasts are seasoned and pan-seared to golden perfection, then topped with a creamy layer of Provolone cheese and a crispy, cheesy crust made from Parmesan and Panko breadcrumbs. After a quick bake in the oven, the result is a delectable, crispy-topped chicken that’s bursting with flavor in every bite. Whether you’re serving this for a weeknight dinner or a special occasion, this dish is sure to impress.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon garlic powder
Salt and pepper, to taste
1 cup shredded Parmesan cheese
1/2 cup sliced Provolone cheese (about 4 slices)
1/4 cup Panko breadcrumbs
2 tablespoons melted butter
1 tablespoon chopped parsley (optional, for garnish)

Instructions

Step 1: Season and Prepare the Chicken

Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully heat while you prepare the chicken.
Season the chicken: Pat the chicken breasts dry with paper towels. This step helps the seasonings and the crust adhere better. Season both sides of the chicken generously with garlic powder, salt, and freshly ground black pepper. Ensure the seasoning is evenly distributed across the entire surface.
Heat the skillet: Add a small amount of oil (about 1-2 tablespoons) to a large, ovenproof skillet over medium heat. Allow the skillet to heat up until the oil shimmers, indicating it’s ready for searing.

Step 2: Cook the Chicken

Sear the chicken: Place the chicken breasts in the heated skillet. Cook each side for 6-7 minutes until golden brown. You want to create a nice sear on the outside of the chicken, which locks in moisture and flavor. The chicken will finish cooking in the oven, so no need to cook it through at this point.
Remove the skillet from heat: Once both sides are seared, take the skillet off the heat and let the chicken rest while you prepare the cheese topping.

Step 3: Make the Parmesan Crust

Prepare the crust: In a small mixing bowl, combine 1 cup of shredded Parmesan cheese, 1/4 cup of Panko breadcrumbs, and 2 tablespoons of melted butter. Stir until the mixture is well combined and crumbly but sticks together when pressed.
- Optional Add-ins: If you’d like to add extra flavor, you can mix in dried herbs like oregano, thyme, or a pinch of garlic powder. For a little heat, red pepper flakes work great!
Add cheese layers: Place one slice of Provolone cheese on top of each chicken breast. The cheese should start melting slightly from the heat of the chicken. Next, evenly distribute the Parmesan-Panko mixture over the Provolone slices, pressing it down gently to help it adhere.

Step 4: Bake the Chicken

Transfer to oven: Place the skillet with the chicken into the preheated oven. Bake for about 5-7 minutes, or until the cheese is fully melted and the crust turns golden brown.
Optional broiling: If you’d like an extra-crispy topping, switch the oven to broil for the last 1-2 minutes of cooking. Keep a close eye on the chicken during this time to prevent burning.

Step 5: Garnish and Serve

Garnish: Remove the chicken from the oven and let it rest for a minute or two. If desired, sprinkle with chopped parsley to add color and a hint of freshness.
Serve immediately: The chicken is best served right away while the cheese is still melty and the crust is crispy. Consider pairing it with mashed potatoes, roasted vegetables, or a fresh Caesar salad.

Notes

Pounding Chicken for Even Cooking: If your chicken breasts are particularly thick, consider pounding them to an even thickness. This helps the chicken cook more evenly and prevents the outer layer from drying out while the inside cooks through.
Fresh Parmesan for the Best Crust: Use freshly grated Parmesan cheese rather than pre-packaged varieties for the best flavor and a crispier, more even crust.
Oven Temperature: Make sure your oven is fully preheated before baking the chicken. This ensures that the cheese melts evenly and the breadcrumb topping crisps up perfectly without burning.
Broiling Option: For an extra-crispy topping, broil the chicken for the last 1-2 minutes of baking, but keep a close eye to prevent burning.
Leftover Storage: Store leftovers in an airtight container and reheat in the oven for the best results. Avoid microwaving, as it will cause the crust to lose its crispness.