This Longhorn Steakhouse-Inspired Parmesan Crusted Chicken delivers everything you love about the original restaurant favorite—tender, juicy chicken fillets topped with a creamy ranch sauce and finished with a crispy, cheesy Parmesan crust. Perfect for a weeknight dinner or when you’re craving a restaurant-quality meal at home, this copycat recipe brings bold flavor and satisfying texture to your table.
Why You’ll Love This Recipe
This recipe captures the signature taste of Longhorn’s popular dish with simple ingredients and easy steps. The seasoned chicken is pan-seared to golden perfection, then topped with a creamy ranch-mozzarella-Parmesan blend and a buttery, crunchy crust that browns beautifully under the broiler. It’s a versatile dish that pairs well with your favorite sides and makes an impressive yet approachable dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
-
boneless, skinless chicken breasts
-
salt
-
black pepper
-
garlic powder
-
onion powder
-
smoked paprika
-
olive oil
-
butter
For the Ranch Cream Sauce:
-
ranch dressing
-
sour cream
-
shredded mozzarella cheese
-
shredded Parmesan cheese
For the Parmesan Crust:
-
Panko breadcrumbs
-
shredded Parmesan cheese
-
butter, melted
-
garlic powder
Directions
1. Prepare & Cook the Chicken
-
Butterfly the chicken breasts and slice them in half to create 4 thinner fillets.
-
Season both sides of each fillet with salt, pepper, garlic powder, onion powder, and smoked paprika.
-
In a large skillet, heat the olive oil and butter over medium-high heat.
-
Sear the chicken for 4–5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove from the skillet and set aside on a baking tray.
2. Make the Ranch Cream Sauce
-
In a small bowl, combine the ranch dressing, sour cream, shredded mozzarella, and Parmesan cheese.
-
Spread a generous layer of the sauce mixture over the top of each cooked chicken fillet.
3. Prepare the Parmesan Crust
-
In a separate bowl, mix together Panko breadcrumbs, shredded Parmesan, melted butter, and garlic powder.
-
Sprinkle the mixture evenly over the ranch-covered chicken fillets.
4. Broil to Perfection
-
Place the prepared chicken under the broiler on high for 2–3 minutes.
-
Broil just until the topping is golden brown and the cheese is fully melted.
-
Watch closely to avoid burning.
5. Serve
-
Garnish with chopped fresh parsley or extra Parmesan, if desired.
-
Serve with your choice of sides, such as garlic mashed potatoes, roasted vegetables, or a crisp salad.
Servings and timing
This recipe yields 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Broil Time: 3 minutes
Total Time: About 33 minutes
Variations
-
Spicy Version: Add a pinch of crushed red pepper flakes or a few dashes of hot sauce to the ranch sauce for a kick.
-
Low-Carb Option: Skip the Panko topping and simply broil the creamy cheese mixture until golden.
-
Herb Crust: Add Italian seasoning or finely chopped fresh herbs (like parsley or thyme) to the crust mixture.
-
Different Cheese Blend: Try using a mix of mozzarella, provolone, and asiago for extra cheesy flavor.
-
Grilled Version: Grill the chicken instead of searing, then add the sauce and crust before broiling.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–12 minutes until warmed through and the crust is re-crisped. Avoid microwaving, as it can soften the topping. For freezing, freeze the cooked chicken without the topping, then add sauce and crust after thawing and reheat under the broiler.
FAQs
Can I use pre-shredded cheese?
Yes, but for the best melt and flavor, it’s recommended to use freshly shredded cheese.
Can I make this dish ahead of time?
You can cook the chicken and prepare the toppings in advance. Assemble and broil just before serving.
What can I use instead of ranch dressing?
You can substitute with Caesar dressing, garlic aioli, or a homemade herb yogurt sauce.
How do I know the chicken is cooked through?
Use a meat thermometer—chicken is done when it reaches 165°F internally.
Can I use chicken thighs instead?
Yes, boneless, skinless thighs work well and may offer more moisture. Adjust cook time as needed.
What sides go best with this dish?
Mashed potatoes, roasted asparagus, steamed green beans, or a Caesar salad are excellent choices.
Is this recipe gluten-free?
Not as written, due to the flour in the Panko breadcrumbs. Use gluten-free Panko if needed.
Can I bake the chicken instead of pan-searing?
Yes. Bake at 400°F for 20–25 minutes, then add sauce and crust and broil for a golden finish.
How do I prevent the topping from burning under the broiler?
Keep a close watch and broil for only 2–3 minutes, just until golden and bubbly.
Can I make this dairy-free?
Substitute the cheeses and dairy-based sauces with dairy-free alternatives, though the flavor and texture may differ.
Conclusion
This Longhorn Steakhouse-Inspired Parmesan Crusted Chicken is a delicious and satisfying dish that delivers all the richness and flavor of the restaurant favorite—right from your home kitchen. With a perfectly seasoned sear, creamy ranch sauce, and a crisp Parmesan crust, it’s a true crowd-pleaser. Whether you’re planning a weeknight meal or entertaining guests, this recipe is easy to make, customizable, and guaranteed to impress.
Print
Longhorn Steakhouse-Inspired Parmesan Crusted Chicken
- Total Time: 30 minutes
- Yield: 4 servings
Description
Bring the steakhouse experience home with this copycat recipe! Juicy pan-seared chicken breasts are topped with a creamy ranch-cheese blend and finished with a crispy Parmesan crust. A crave-worthy weeknight dinner or dinner party showstopper!
Ingredients
For the Chicken:
-
2 large boneless, skinless chicken breasts (halved to make 4 thinner fillets)
-
1 tsp salt
-
1/2 tsp black pepper
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
1/2 tsp smoked paprika
-
1 tbsp olive oil
-
1 tbsp butter
For the Ranch Cream Sauce:
-
1/2 cup ranch dressing
-
1/4 cup sour cream
-
1/2 cup shredded mozzarella cheese
-
1/2 cup shredded Parmesan cheese
For the Parmesan Crust:
-
1/2 cup Panko breadcrumbs
-
1/2 cup shredded Parmesan cheese
-
1 tbsp butter, melted
-
1/2 tsp garlic powder
Instructions
1. Prepare & Cook the Chicken
-
Butterfly and cut chicken breasts to create 4 thinner fillets.
-
Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
-
In a skillet over medium-high heat, heat olive oil and butter.
-
Sear chicken for 4–5 minutes per side until golden and cooked through (165°F). Remove from heat.
2. Make the Ranch Cream Sauce
-
Mix ranch dressing, sour cream, mozzarella, and Parmesan in a small bowl.
-
Spread the sauce over each cooked chicken fillet.
3. Prepare the Parmesan Crust
-
Combine Panko, Parmesan, melted butter, and garlic powder in a bowl.
-
Sprinkle the mixture evenly over each sauced chicken fillet.
4. Broil to Perfection
-
Broil chicken on high for 2–3 minutes until the topping is golden and bubbly.
5. Serve & Enjoy
-
Garnish with chopped parsley or extra Parmesan.
-
Serve with garlic mashed potatoes, roasted vegetables, or a crisp salad.
Notes
Don’t skip broiling—it gives the chicken that irresistible steakhouse crust!
For even more flavor, marinate the chicken in Italian dressing for 30 minutes before cooking.
Leftovers are great in wraps or sandwiches!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet + Broil
