Craving That Steakhouse Magic? Let’s Bring It Home.

Hey friend! Isla here. Can we talk about cravings for a second? You know the ones. They hit you out of nowhere—maybe it’s a Tuesday evening, you’re scrolling through your phone, and BAM. Your brain serves up a crystal-clear image of that perfect, crispy, cheesy, golden-brown chicken from your favorite steakhouse. The kind that arrives sizzling, with a crust so flavorful and satisfying that you immediately start planning how to sneak the last bite. That, my friend, is the magic of Longhorn’s Parmesan Crusted Chicken.

But here’s the thing: you don’t need a reservation, a fancy outfit, or even to leave your couch to experience it. I’m a firm believer that the most joyful, restaurant-worthy meals should be totally accessible in our own kitchens. That’s why I became obsessed with cracking the code on this dish. After many, many (delicious) trials, I’ve landed on a version that’s not only spot-on but, dare I say, even a bit simpler to whip up on a busy weeknight. We’re talking tender, juicy chicken crowned with a bubbling, savory, umami-packed Parmesan and provolone crust that shatters with every bite. It’s a flavor wave you’ll want to ride again and again. So, tie on your apron, and let’s turn your kitchen into the coziest steakhouse in town.

The Night We Fell in Love with a Chicken

My love affair with this dish started in the most wonderfully chaotic way. It was my dad’s birthday, and our plan for a quiet family dinner at a nice restaurant dissolved into a packed, buzzing Longhorn Steakhouse because, well, he forgot to make a reservation. The place was loud, we were hangry, and my brother was debating just ordering seven sides of onion petals as his meal. When the food arrived, this Parmesan Crusted Chicken was placed in front of my mom. One bite in, and our entire table fell silent. The frantic energy just… stopped. We were all suddenly leaning in, eyes wide, asking, “Can I try a piece?” That golden crust, the way the cheese stretched, the perfectly cooked chicken—it was an instant family favorite. It became our “happy place” dish. Now, every time I make this at home, it brings back that hilarious, loud, love-filled memory. It’s proof that the best food isn’t just about taste; it’s about the moment it creates. I want to help you create that moment at your table tonight.

Longhorn Parmesan Crusted Chicken : Cheesy, Crispy & Restaurant-Worthy at Home

Author: islamerrick
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

Longhorn parmesan crusted chicken is a cheesy, crispy, and flavor-packed dish inspired by the popular restaurant favorite. Juicy chicken breasts are coated in a creamy ranch spread, topped with a crunchy parmesan and breadcrumb crust, then baked or broiled to golden perfection.

Ingredients

Scale

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil
1/2 cup shredded provolone or mozzarella cheese
1/4 cup grated Parmesan cheese
For the creamy ranch spread:
1/4 cup mayonnaise
2 tbsp ranch dressing
1/4 tsp garlic powder
For the parmesan crust topping:
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
2 tbsp melted butter
1 tsp Italian seasoning

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
Pound chicken breasts to even thickness if needed. Season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side until lightly golden (they don’t need to be fully cooked). Transfer to the prepared baking sheet.
In a small bowl, mix mayonnaise, ranch dressing, and garlic powder. Spread evenly over each piece of chicken.
Top each breast with shredded provolone or mozzarella and 1 tbsp grated Parmesan.
In another bowl, combine panko, Parmesan, melted butter, and Italian seasoning. Sprinkle evenly over the chicken.
Bake for 15–18 minutes, or until chicken is cooked through and topping is golden and crispy. Broil for 1–2 minutes for extra crispiness if desired.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Use a meat thermometer—chicken is done at 165°F (74°C).
Try sharp white cheddar in place of provolone for extra tang.
This dish pairs well with mashed potatoes, pasta, or roasted veggies.
Double the ranch spread for dipping or extra drizzle.
Leftovers reheat well in the oven or air fryer for a crispy finish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 460
Sugar: 1g
Sodium: 620mg
Fat: 29g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 40g
Cholesterol: 115mg

Keywords: parmesan crusted chicken, longhorn copycat, cheesy chicken bake, crispy chicken breast, ranch chicken recipe

Gathering Your Flavor Arsenal

Here’s everything you’ll need to build this masterpiece. Don’t stress about perfection—I’ve got swaps and tips for you right here!

4 boneless, skinless chicken breasts: The star of the show! Look for ones that are similar in thickness so they cook evenly. Chef’s Insight: If yours are super thick, place them between plastic wrap and gently pound them to an even ½-inch thickness. It ensures quick, uniform cooking and maximum crust-to-chicken ratio.
1 tablespoon olive oil: Our cooking fat for the skillet. It adds a subtle fruitiness and helps our spices stick. Substitution Tip: Avocado oil or even a good quality vegetable oil works great here.
1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika: This is our simple, powerhouse dry rub. The garlic and onion powders create a savory base flavor that penetrates the chicken, while the paprika adds a touch of warmth and gorgeous color. Chef’s Insight: Using powders instead of fresh here ensures the seasoning doesn’t burn in the hot pan.
½ cup shredded Parmesan cheese: The salty, nutty backbone of our crust. CRUCIAL TIP: Shred it yourself from a block! Pre-shredded cheese contains anti-caking agents that can prevent it from melting into that beautifully smooth, bubbly layer we crave.
½ cup shredded provolone cheese: Provolone is the secret weapon for epic stretch and a milder, creamy melt that balances the sharp Parmesan. Substitution Tip: Can’t find provolone? A good shredded mozzarella or even a mild white cheddar will work in a pinch.
¼ cup panko breadcrumbs: Our crunch factor. Panko is lighter and airier than regular breadcrumbs, giving us an ultra-crispy, non-greasy texture. Substitution Tip: For a gluten-free version, use gluten-free panko or even crushed pork rinds for a keto twist.
2 tablespoons melted butter: Adds richness and helps bind the crust. Chef’s Insight: Unsalted butter lets you control the salt level, especially since Parmesan is already salty.
2 tablespoons mayonnaise: Don’t skip this! It’s the ultimate flavor and texture hack. Mayo is an emulsion of oil and egg, which makes our crust incredibly moist, helps it brown gorgeously under the broiler, and adds a tangy depth. Trust me on this one.

Let’s Build That Golden, Cheesy Dream

Follow these steps, and you’ll be a pro in no time. I’m chatting you through every little trick!

Preheat & Prep: Preheat your oven to 400°F (200°C). This is our two-stage cooking method: stovetop for the golden sear, oven for gentle, even cooking. Take your chicken breasts and pat them very dry with paper towels. This is the #1 step for getting a good sear instead of steam! Season both sides generously with the garlic powder, onion powder, and paprika, pressing the spices in lightly.
Sear to Perfection: Heat the olive oil in a large, oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Once the oil is shimmering, carefully add the chicken. Listen for that satisfying sizzle! Don’t move it for 4-5 minutes, letting a beautiful golden crust form. Flip and sear the other side for another 3-4 minutes. Chef’s Hack: The chicken will not be cooked through yet, and that’s perfect! We’re just building flavor and color here.
Oven Time: If your skillet is oven-safe (check that handle!), simply transfer the whole skillet to the preheated oven. If not, move the seared chicken to a baking dish. Bake for 10-15 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer at the thickest part. This gentle oven finish guarantees juicy, tender chicken every single time.
Mix the Magic Crust: While the chicken bakes, mix your crust! In a medium bowl, combine the shredded Parmesan, provolone, panko, melted butter, and mayonnaise. Stir until it forms a cohesive, slightly crumbly mixture. Little Tip: Letting this sit for a few minutes allows the panko to soak up the moisture, making it easier to spoon over the chicken.
Top & Broil: Once the chicken is fully cooked, remove it from the oven. Switch your oven setting to BROIL (usually high broil, but keep an eye on it!). Divide the cheese mixture evenly among the chicken breasts, pressing it down gently with the back of your spoon to form a nice, even layer. Place the chicken back in the oven, about 4-6 inches from the broiler element. BROIL FOR 2-4 MINUTES ONLY. Watch it like a hawk! You want a deep golden-brown, bubbling crust, not a burnt one. The broiler works fast!
Rest and Resist: Carefully remove the skillet from the oven. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping every bite succulent, and gives the molten cheese crust a second to set slightly so it doesn’t slide right off.

Plating Your Masterpiece

Presentation is part of the fun! I love serving this chicken on a warm plate. Slice it on a slight bias to show off that juicy interior and gorgeous crust. A simple garnish of freshly chopped parsley or a sprinkle of chives adds a pop of color and freshness. For the full steakhouse experience, drizzle a little creamy garlic sauce, a dollop of homemade ranch, or even a squeeze of lemon over the top. Pair it with something to soak up all that goodness: a pile of creamy mashed potatoes, buttery roasted asparagus, or a simple arugula salad with a lemony vinaigrette to cut through the richness. Pure comfort on a plate!

Ride Your Own Flavor Wave

This recipe is a fantastic canvas for creativity! Here are a few of my favorite twists:

The “Everything” Twist: Add ½ teaspoon of Italian seasoning and a pinch of red pepper flakes to the cheese mixture for an herby, spicy kick.
Crispy Bacon & Cheddar: Mix in ¼ cup of finely chopped cooked bacon and swap the provolone for sharp cheddar. A crowd-pleaser for sure.
Lemon-Herb Brightness: Stir the zest of one lemon and a tablespoon of fresh chopped basil or thyme into the crust mixture. It’s incredibly fresh and vibrant.
Gluten-Free & Keto Friendly: Use almond flour or crushed pork rinds instead of panko. It works like a dream and gets super crispy.
Chicken Thigh Adventure: Swap breasts for boneless, skinless thighs. They’re more forgiving and incredibly juicy. Just adjust the cooking time slightly.

Isla’s Kitchen Confidential

This recipe has evolved more than my music taste since 2010 (RIP my emo phase). The first time I tried to recreate this, I used only Parmesan and it was delicious but lacked that ooey-gooey stretch. Enter provolone! Game changer. I’ve also tried versions with sour cream instead of mayo, but mayo’s higher oil content and tang just wins for browning and flavor. A funny fail: I once tried to broil it without pressing the crust down. Let’s just say I ended up with cheesy crumbles next to the chicken, not on it. The gentle press is key! Most importantly, this dish is now my go-to for “impress with minimal stress” dinners. It feels special but is built on super simple techniques. That’s the BiteTide philosophy in a nutshell.

Your Questions, Answered!

Q: My crust isn’t getting crispy/brown under the broiler. What happened?
A: The most common culprit is not getting the broiler HOT enough before adding the chicken. Give it a solid 3-5 minutes to preheat. Also, ensure your rack is positioned in the top third of the oven, close to the heating element. Finally, make sure your cheese mixture isn’t too thick—a thin, even layer browns best.

Q: Can I make this ahead of time?
A> You can definitely prep components! Season and sear the chicken ahead, let it cool, and store it covered in the fridge. Make the cheese crust and keep it separate. When ready, bake the chilled chicken at 400°F until warmed through (add a few minutes), then top and broil. The crust itself is best mixed fresh.

Q: My cheese is sliding off the chicken. Help!
A> This usually means the chicken surface was too wet or oily when you applied the topping. Make sure to pat the cooked chicken dry very gently after it comes out of the oven before adding the crust. Also, that gentle press with the spoon helps it adhere.

Q: Can I use an air fryer?
A> Absolutely! It’s a great method. Sear the chicken on the stove as directed, then transfer to the air fryer basket. Air fry at 375°F for 6-8 minutes until cooked through. Top with the cheese mixture and air fry for another 2-3 minutes, watching closely, until bubbly and golden.

Nutritional Information*

*Please note: This is an estimate provided for informational purposes. Values can vary based on specific ingredients used.

If you love bold, steakhouse-style flavors, this Parmesan Crusted Chicken will hit the spot. Crispy, cheesy, and incredibly satisfying, it turns simple ingredients into a show-stopping meal without the restaurant price tag. Serve it with your favorite sides, and enjoy a comfort food classic that truly lives up to the hype. 🧀🍗✨