If you have ever dined at Longhorn Steakhouse, you likely know the legend of their Parmesan Crusted Chicken. It is one of those dishes that develops a cult following: juicy, marinated chicken breasts topped with a rich, creamy, cheesy ranch spread and finished with a golden, crunchy parmesan-breadcrumb crust. It is savory, tangy, and incredibly indulgent. The good news? You don’t need to leave your house to enjoy it. This copycat recipe replicates that famous flavor profile right in your own kitchen.
This dish is the perfect “fancy” dinner for a weeknight. It elevates the humble chicken breast into a restaurant-quality meal. The secret lies in the two-step topping process: a creamy Provolone and Ranch base that keeps the chicken moist, followed by the crispy Parmesan crumble that adds texture. It’s a guaranteed hit for picky eaters and steakhouse lovers alike.
Why You’ll Love This Recipe
Restaurant Quality at Home
There is a satisfaction in recreating a restaurant favorite at a fraction of the cost. This recipe hits all the right notes: the tang of the Ranch, the stretch of the Provolone, and the salty crunch of the Parmesan. It tastes exactly like the real deal.
Juicy Chicken Guarantee
Chicken breast is notorious for drying out. However, this recipe uses a quick marinade and a protective layer of cheese sauce during the broiling phase. This creates a barrier that locks in the juices, ensuring every bite is tender and succulent, never dry or chalky.
Ingredients
- 4 pieces boneless skinless chicken breasts
- 0.5 cup Ranch dressing (for marinade)
- 4 slices Provolone cheese
- 0.33 cup Ranch dressing (for topping)
- 0.25 cup grated Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 2 tablespoons melted butter
- 2 tablespoons olive oil
Instructions
- Pound chicken flat and marinate in 1/2 cup Ranch for 30 mins.
- Mix Panko, garlic powder, melted butter, and 2 tbsp Parmesan for the crust.
- Sear chicken in olive oil over medium-high heat for 3-4 mins per side.
- Transfer to oven at 375°F for 10-12 mins until cooked through.
- Top with Provolone, then Ranch spread, then Panko crust. Broil 2-3 mins until golden.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
- Chicken Breasts: Pound them to an even thickness (about 1/2 inch) so they cook evenly without drying out the edges.
- Ranch Dressing: Use a high-quality bottled Ranch or homemade. This forms the flavor base of the creamy spread.
- Provolone Cheese: Slices of Provolone are melted directly onto the chicken before the crust is added. This provides that gooey cheese pull.
- Parmesan Cheese: You want grated Parmesan (the sandy texture) for the crust, and shredded Parmesan for the creamy topping.
- Panko Breadcrumbs: These Japanese-style breadcrumbs are essential for the crunch. They stay crispier than standard breadcrumbs.
Smart Substitutions
- Cheese: If you don’t have Provolone, Swiss cheese or Mozzarella are good melting alternatives, though Provolone offers that specific sharp bite.
- Ranch: If you are out of Ranch dressing, you can mix mayonnaise with sour cream and a packet of ranch seasoning mix.
- Gluten-Free: Use gluten-free Panko breadcrumbs and ensure your Ranch dressing is gluten-free (most are).
Step-by-Step Instructions
Prep Phase
Start by pounding your chicken breasts to an even thickness. Place them in a bowl and toss with 1/2 cup of the Ranch dressing to marinate for at least 30 minutes (or up to 4 hours in the fridge). This tenderizes the meat. Preheat your oven to 375°F (190°C).
Cooking Phase
The Spread: In a small bowl, mix the remaining Ranch dressing, grated Parmesan, and softened butter/cream cheese (optional for thickness).
The Crust: In a separate bowl, mix the Panko breadcrumbs, garlic powder, melted butter, and more grated Parmesan until it looks like wet sand.
Sear the chicken: Heat an oven-safe skillet (like cast iron) over medium-high heat with a little oil. Remove chicken from marinade and sear for 3-4 minutes per side until golden (it doesn’t need to be fully cooked yet).
Transfer the skillet to the oven and bake for 10-12 minutes until the internal temperature reaches 160°F.
Remove from oven. Turn the broiler on. Top each chicken breast with a slice of Provolone cheese. Then, spread the creamy Ranch mixture over the cheese. Finally, sprinkle the Panko crust mixture generously on top.
Place under the broiler for 2-3 minutes. Watch closely! The crust should turn golden brown and bubbly. If you look away, it will burn. Remove and let rest for 5 minutes before serving.
Pro Tips for Perfect Results
Technique Secrets
Pounding the chicken is the most skipped step, but it is the most important. If your chicken is thick in the middle and thin at the ends, the ends will turn to leather before the center is safe to eat. Use a meat mallet or a heavy rolling pin. Also, do not skip the sear. While you could bake it from raw, searing caramelizes the outside of the meat, adding a depth of flavor that baking alone cannot achieve.
Common Mistakes to Avoid
Don’t use “seasoned” breadcrumbs if they have a lot of Italian herbs, as it might clash with the Ranch flavor profile. Stick to plain Panko or mix your own. Also, be careful with salt. Parmesan and Ranch are both salty ingredients, so taste your mixtures before adding any extra salt to the chicken.
Serving Ideas & Pairings
Presentation & Plating
Serve the chicken immediately while the cheese is bubbling. A sprinkle of fresh chopped parsley adds a nice color contrast to the golden crust.
Pairing Suggestions
Since this dish is rich, pair it with lighter sides. Steamed broccoli, roasted asparagus, or a simple house salad work perfectly to cut the heaviness of the cheese. Mashed potatoes are the classic “steakhouse” side if you want the full experience. If you prefer a lighter chicken dinner next time, check out this Savory One Pan Chicken With Buttered Noodles, which keeps the savory flavors but in a simple, one-skillet format.
Frequently Asked Questions
Q1? Can I make this in an air fryer?
Answer: Yes. Cook the chicken at 360°F for 12-15 minutes. Open the basket, add the cheese, spread, and crust, and air fry for another 2-3 minutes until melted and golden.
Q2? How do I reheat leftovers?
Answer: Do not microwave this, or the crust will become soggy. Reheat in the oven or toaster oven at 350°F for 10 minutes to crisp the crust back up.
Q3? Can I use chicken thighs?
Answer: Yes, boneless skinless chicken thighs work very well and are even juicier. You may need to increase the cooking time slightly as thighs take longer to cook than breasts.
| Layer | Purpose |
|---|---|
| Marinade | Tenderizes meat with buttermilk/ranch acidity |
| Provolone Slice | Creates a melty barrier to lock in juice |
| Ranch Spread | Adds the signature tangy, creamy flavor |
| Parmesan Panko | Provides the essential crunch and salty finish |
Conclusion
This Copycat Longhorn Parmesan Crusted Chicken brings the steakhouse experience to your dining room table. It is savory, cheesy, and satisfyingly crunchy. Whether for a special occasion or just a Tuesday night treat, this recipe delivers big flavor with surprisingly little effort.
