Print

Copycat Longhorn Parmesan Crusted Chicken

Close-up of juicy parmesan crusted chicken breast, sliced to show the white interior and crispy golden-brown topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recreate the famous Longhorn Steakhouse Parmesan Crusted Chicken at home. This recipe delivers juicy chicken breasts with a creamy ranch and provolone topping, finished with a crispy Parmesan breadcrumb crust for a restaurant-style dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons ranch dressing
  • 1/4 cup shredded provolone cheese
  • 1 tablespoon butter, melted

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. Prepare the chicken: Pound the chicken breasts to an even thickness, about 3/4 inch thick.
  3. Set up a dredging station: In one shallow dish, combine the flour, salt, pepper, and garlic powder. In a second dish, whisk the egg and water together. In a third dish, mix the panko breadcrumbs and Parmesan cheese.
  4. Dredge each chicken breast first in the flour mixture, shaking off any excess. Dip it into the egg wash, allowing excess to drip off. Finally, press the chicken firmly into the panko-Parmesan mixture to coat both sides evenly.
  5. Place the coated chicken breasts on the prepared baking sheet.
  6. In a small bowl, mix the mayonnaise and ranch dressing. Spread this mixture evenly over the top of each crusted chicken breast. Sprinkle the shredded provolone cheese over the mayonnaise layer.
  7. Bake for 15 minutes.
  8. Remove the chicken from the oven. Drizzle the melted butter over the tops of the chicken. Return to the oven and bake for another 5 to 10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown and crispy.
  9. Let the crispy Parmesan crusted chicken rest for 5 minutes before serving.

Notes

  • For an extra crispy crust, you can pan-sear the chicken for 2 minutes per side before baking.
  • If you skip the mayonnaise and ranch, you can achieve a crispier, lighter crust by using only melted butter to bind the panko and Parmesan mixture to the chicken.
  • This recipe works well as a 30 minute chicken dinner when you skip the provolone topping.

Nutrition

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