Longhorn Parmesan Crusted Chicken – copycat recipe from Longhorn Steakhouse. Grilled chicken topped with a creamy Ranch sauce and parmesan crumb topping. Chicken, ranch, garlic, parmesan, panko bread crumbs, provolone, butter. I made this tonight and it is AMAZING! Tastes just like the restaurant.
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Pin This RecipeCopycat Longhorn Parmesan Crusted Chicken
“FREAKING AWESOME” That is all Chicken Legs wants me to say about this chicken. He took one bite and said this was the best thing I’ve ever made. I had to agree, this was absolutely delicious! This recipe is from Longhorn Steakhouse. My Mom found the recipe in the paper. I love this dish at Longhorn’s and I was really excited to try it at home!
How to Make Longhorn Parmesan Chicken
I made this twice before I got it the way I wanted it. The original recipe called for the chicken to be cooked in a skillet on the stove. We tried it that way and it was good but not as good as I remembered. I wanted to give it another try and decided to grill the chicken. That made all the difference. It was just as good, if not better as it was in the restaurant. Chicken Legs has already asked to have it again this weekend. He also asked if I would make some extra chicken for lunch the next day.
This looks like a lot of ingredients, but it is really quick and easy. I marinated the chicken and prepared the ranch spread and parmesan crumb topping while Chicken Legs grilled the chicken. Dinner was ready in under 30 minutes! If you want to make this even easier, feel free to marinate the chicken in Italian dressing instead of my marinade.
To make this low-carb/keto-friendly, swap the panko bread crumbs for some crushed up pork rinds.
What to Serve with Parmesan Chicken
This Longhorn Garlic Parmesan Crusted Chicken is our new favorite dish! I dream about this yummy chicken! We like to serve the chicken with some pasta and green beans. Here are a few of our favorite recipes from the blog that go great with this yummy chicken:
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Longhorn Garlic Parmesan Crusted Chicken
Ingredients:
- 4 boneless skinless chicken breasts, pounded to ¾ inch thickness
- 1 cup shredded provolone
Marinade
- ½ cup olive oil
- ½ cup bottled ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp vinegar
- 1 tsp lemon juice
- 1 Tbsp minced garlic
- 1/2 tsp pepper
Ranch Spread
- ¼ cup grated Parmesan
- ¼ cup bottled ranch dressing
Parmesan Crumb Topping
- ½ cup panko bread crumbs
- 1 tsp garlic salt
- ⅓ cup shredded Parmesan
- 2 Tbsp melted butter
Instructions:
Chicken
- Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2-3 hours or overnight. Grill 12-15 minutes, until chicken is done.
- While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.
Ranch Spread
- For the ranch spread, mix ¼ cup of grated Parmesan and ¼ cup ranch dressing. Set aside.
Parmesan Crumb Topping
- For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.
Assembly
- Position rack in center of oven. Preheat broiler.
- Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown. Serve immediately.
Notes:
Steph
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Can i make the powder ranch according to directions and use it?
yes – any prepared Ranch dressing will work just fine.
I would like to make this for a crowd. Has anyone grilled the chicken one day and then finished it out the next day? How did you do it? And did it turn out still tasting fresh?
That would be just fine.
This was soooo good. I marinated in salad dressing for two hours. Cooked in my air fryer. Had a bag of mozzarella provolone used that oh and I had Italian panko. My husband really liked it.
What do you recommend for a bread crumb substitute?
This got a “Repeat” demand from my wife. The only thing I did different is I baked the chicken. This time the grill.
Did you pan sear before baking ?
Looks like this would be a great recipe for the air-fryer! I’ll just have to figure out the cooking time. Can’t wait to try it.
I grill mine every time, you cant get the real deal longhorn flavor unless you do. I always do this meal X4 16 chicken breasts and 4X the mixes. You cant go wrong with lots of leftovers for the next couple of days.
Can you make this without the ranch???
What brand of ranch dressing did you use?
I used Hidden Valley. I also like Ken’s.
This recipe just popped up for me. Could I use chicken thighs instead? Wonder how pork chops would be?
You can use any cut of chicken that you enjoy. I’m sure pork chops would be bad prepared this way.
I make pork chops this way. I ordered pork chops with the Parmesan topping at Longhorn’s all the time.
Can I use grated Parmesan for the crust since I have no chopped and of so; how much?
I used grated parmesan and it was just fine
What do you do with the provolone cheese? It isn’t mentioned in the directions
It is – Step 2 under Assembly
Where do you buy provolone cheese that you can shred? What other cheese would be a great substitute? Recipe sounds yummy.
I’ve bought shredded provolone in a bag at Walmart. You can also cut some sliced provolone into small pieces or use a slice instead of shredded.
Where does the provolone go? It’s doesn’t say 😫
Yes it does. Step 2 under “assembly”
This is soooooo good!!! My parents told me to put this recipe on repeat!! 😉
How much Provolone Cheese, The Recipe does not show.
It is the second ingredient listed
Could you tell me what brand of ranch dressing you used for your parmesan crusted chicken…please
Hidden valley Ranch
I love this dish at the restaurant, can't wait to make it myself! One question though, what kind of vinegar did you use?
I used plain white vinegar.