LongHorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)

If you’ve ever been to Longhorn Steakhouse, you probably remember their creamy, cheesy, and perfectly grilled Parmesan Chicken.

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It’s a dish that feels both comforting and indulgent — the kind of meal I crave when I want restaurant-quality flavor at home.

I love making it for family dinners or date nights because it’s fancy enough to impress but simple enough to make on a weeknight.

This copycat version stays true to the original — juicy grilled chicken, a rich Parmesan cheese spread, melty provolone, and crispy breadcrumbs that add the perfect crunch.

You can serve it with mashed potatoes, steamed veggies, or even over pasta for a satisfying meal that hits all the right notes.

Here’s a quick look at the nutrition and features of this dish before we start cooking.

Feature	Details
Calories	~540 per serving
Protein	48g
Carbohydrates	10g
Fat	32g
Gluten-Free	No
Keto-Friendly	With low-carb breadcrumbs, yes
Vegan	No
Main Ingredients	Chicken breast, Parmesan spread, provolone cheese, breadcrumbs
Cooking Method	Grilled, baked finish
Servings	4

Why You’ll Love This Recipe

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There are so many reasons to love this Longhorn Steakhouse Parmesan Chicken Copycat recipe, and here are my favorites:

• It tastes just like the restaurant version — tender, juicy, and full of cheesy flavor.
• The Parmesan spread gives a creamy, tangy richness that makes it unique.
• Grilling keeps the chicken light and smoky instead of greasy or fried.
• It’s easy to make at home with everyday ingredients.
• You can pair it with almost anything — pasta, rice, veggies, or salad.
• It’s family-friendly and perfect for meal prep or leftovers.
• The crispy breadcrumb topping adds texture without being heavy.
• You can easily tweak it to suit your taste — extra cheese, herbs, or spice.

Ingredients to Make Longhorn Steakhouse Parmesan Chicken Copycat Recipe

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This dish is all about tender, flavorful chicken layered with creamy cheese and a crunchy topping. Before you begin, get all your ingredients ready so everything comes together smoothly.

Boneless, Skinless Chicken Breasts (4 pieces)
These are the foundation of the recipe. Flatten them slightly so they cook evenly and stay moist inside.

Salt and Black Pepper (to taste)
A simple seasoning that enhances the chicken’s flavor before marinating or cooking.

Vegetable Oil (2 tablespoons)
Used to sear the chicken and give it a golden, slightly crisp exterior. It also prevents the meat from drying out.

Italian Salad Dressing (½ cup)
Acts as a flavorful marinade that adds tang, herbs, and moisture to the chicken. It’s a quick way to make the meat taste restaurant-quality.

Parmesan Cheese (½ cup, freshly grated)
Provides a nutty and salty kick that defines the crust’s flavor. Freshly grated Parmesan melts more smoothly than pre-shredded varieties.

Provolone Cheese (½ cup, shredded or 4 slices)
Adds a creamy, mild melt on top of the chicken. It balances the stronger Parmesan perfectly.

Ranch Dressing (¼ cup)
This gives the cheese layer a smooth, creamy consistency and a touch of tanginess that complements the richness of the dish.

Melted Butter (2 tablespoons)
Used to moisten the breadcrumbs before broiling, helping them turn golden brown and crisp.

Panko Breadcrumbs (½ cup)
Light and airy breadcrumbs that create the perfect crunch. They toast beautifully under high heat without feeling heavy.

Garlic Powder (½ teaspoon)
Brings a subtle garlicky warmth that enhances both the breadcrumb topping and the cheese mixture.

Fresh Parsley (for garnish)
A small finishing touch that adds freshness and color to the dish.

Steps to Make Longhorn Steakhouse Parmesan Chicken Copycat Recipe

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This recipe is a nod to the restaurant’s classic, featuring grilled-style chicken smothered with creamy cheese and a crispy topping. The original version uses grilled chicken, but I often make mine in a skillet for convenience — and it tastes just as amazing.

1. Flatten and Season the Chicken

Place the chicken breasts inside a resealable plastic bag and press out the air before sealing.

Gently pound each piece to about ½ inch thick. This ensures they cook evenly and stay juicy. Once done, season both sides lightly with salt and pepper to give them a simple but flavorful base.

2. Marinate for Flavor

Move the chicken to a clean bag or shallow dish and pour in the Italian salad dressing.

Massage the dressing into the meat so it’s fully coated. Let it sit in the refrigerator for at least 30 minutes — or if you plan ahead, leave it for a few hours to really soak in the herbs and tangy flavor.

3. Cook the Chicken

Heat a drizzle of vegetable oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook them without moving for 4–5 minutes per side. This helps them develop a golden-brown crust and stay tender inside.

If you prefer to stay true to the Longhorn method, grill them instead for that smoky charred flavor.

Once the chicken reaches 165°F inside, remove it from heat and set it aside on a baking dish. Cover loosely with foil to keep it warm.

4. Make the Cheese Layer

While the chicken rests, prepare the creamy topping. In a microwave-safe bowl, combine the Parmesan, Provolone, and Ranch dressing.

Warm it in short 15-second bursts, stirring between each, until everything is melted together and smooth. This creates the rich, velvety layer that makes the dish so satisfying.

5. Mix the Crumb Topping

In another bowl, combine the melted butter, garlic powder, a pinch of salt, and the panko breadcrumbs. Stir until the crumbs are evenly coated and slightly glistening. This will help them toast beautifully when broiled.

6. Assemble and Broil

Preheat your broiler. Spread a generous amount of the melted cheese mixture over each cooked chicken breast, then sprinkle the buttered breadcrumbs evenly on top.

Place the dish under the broiler for about 3–4 minutes, keeping a close watch. You’ll know it’s ready when the top turns golden and crisp while the cheese bubbles underneath.

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7. Add the Final Touch

Take the dish out and let it rest for a minute before serving. Sprinkle freshly chopped parsley over the top for a burst of color and freshness.

Serve it right away — it pairs beautifully with mashed potatoes, garlic bread, or a light side salad.

Serving Suggestions

This Longhorn Steakhouse Parmesan Chicken Copycat pairs beautifully with a variety of sides, making it a versatile main dish for any occasion.

I love serving it with creamy mashed potatoes or buttery garlic pasta to balance the rich, cheesy flavors.

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For something lighter, pair it with a crisp Caesar salad or roasted vegetables.

If you’re hosting dinner, try plating it over a bed of herbed rice or orzo. The extra starch helps soak up the cheesy sauce, turning it into a complete and satisfying meal. Also check my favorite recipe of Hot Honey Chicken Bowls.

For an elevated restaurant-style touch, drizzle a bit of lemon butter or balsamic glaze on the plate before adding the chicken. It adds brightness and makes your presentation look truly gourmet.

Meal Prep Tips

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Yes, you absolutely can prepare this dish in advance, which makes it a great option for meal planning or busy weeknights. The key is to handle each part separately so everything stays fresh and delicious when reheated.

Start by marinating the chicken up to a day ahead of time. Keep it refrigerated in a sealed container so it can absorb all those wonderful Italian dressing flavors overnight.

You can also prepare the cheese mixture and breadcrumb topping in advance. Store them separately in airtight containers in the fridge until you’re ready to assemble.

When it’s time to cook, simply grill or pan-sear the marinated chicken, then assemble with your prepped toppings. Broil it just before serving so the cheese melts fresh and the crust stays crisp.

If you plan to make it for a gathering, assemble everything earlier in the day and refrigerate it covered. Then, pop it under the broiler right before guests arrive for a perfectly hot, cheesy, and golden finish.

Tips and Tricks

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To get that authentic Longhorn-style flavor, make sure to let the chicken marinate long enough — at least 30 minutes, but overnight if possible. The Italian dressing helps tenderize the meat and infuses it with savory herbs and spices.

Always pound your chicken to an even thickness before cooking. This ensures every piece cooks evenly and stays juicy inside without burning on the outside.

If you want to mimic the restaurant’s smoky taste, grill the chicken instead of pan-searing it. The charred edges add depth and enhance the overall flavor.

When broiling, keep a close eye on the chicken since the breadcrumbs can brown quickly. I usually stand by the oven during this step to prevent burning and get the perfect golden crust.

Using freshly grated Parmesan makes a huge difference in taste and texture. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

If your breadcrumb topping feels dry, drizzle a bit more melted butter before broiling. This creates a crisp, buttery finish that’s irresistible.

Finally, let the chicken rest for a couple of minutes after broiling. This short wait allows the juices to settle and makes every bite perfectly tender.

Variations of Longhorn Steakhouse Parmesan Chicken

If you’re looking to switch things up, there are many fun ways to customize this dish. Try using grilled turkey cutlets or pork chops instead of chicken for a unique twist on the same flavor base.

For a lighter version, swap the ranch dressing with Greek yogurt mixed with lemon juice and herbs. It keeps the creamy texture but reduces calories and adds a refreshing tang.

If you prefer a bolder flavor, add crushed red pepper flakes or smoked paprika to the breadcrumb mix. This gives the crust a subtle kick without overpowering the cheese layer.

Vegetarians can enjoy a similar experience by using thick slices of roasted eggplant or cauliflower steaks as the base. The cheesy topping works beautifully on both and gives them a hearty feel.

To make it gluten-free, use gluten-free breadcrumbs or crushed rice crackers instead of panko. You’ll still get that signature crunch while keeping it suitable for gluten-sensitive diets.

You can also turn this recipe into a pasta bake by layering cooked pasta, the cheese mixture, and breadcrumb topping. Bake it until bubbly for a cozy, family-style meal everyone will love.

If you enjoy extra sauce, drizzle a bit of warm Alfredo or marinara on the side before serving. It adds richness and makes the dish feel even more indulgent.

Storage Instructions

If you have leftovers, store them properly to keep the flavor and texture intact. Allow the chicken to cool completely before transferring it to an airtight container.

You can refrigerate the leftovers for up to three days without losing much of the crispiness or taste. Make sure to separate the pieces so the cheese layer doesn’t stick together.

For longer storage, freeze the cooked chicken without the fresh garnish. Wrap each piece individually in foil, then place them in a freezer-safe bag or container for up to two months.

When reheating from frozen, thaw the chicken in the refrigerator overnight first. This helps it reheat evenly without drying out or becoming rubbery.

If you’ve already added the breadcrumb topping before freezing, it may lose some crunch. To fix that, broil it for a minute or two after reheating to bring back the crisp texture.

Label your storage containers with the date before placing them in the fridge or freezer. It’s a small step that helps you keep track of freshness and quality.

Can We Reheat this Chicken?

Yes, you can easily reheat this dish while keeping it tender and flavorful. The key is to warm it gently so the cheese melts again without overcooking the chicken.

For the best results, reheat it in the oven at 350°F for about 10 to 12 minutes. Cover it loosely with foil to prevent the cheese from burning while the inside heats through.

If you’re short on time, the microwave works too, though the topping may soften. Use 50% power and heat in short intervals, checking every 30 seconds until it’s warm.

To revive the crunchy top after microwaving, pop it under the broiler for one minute. This simple trick helps restore that fresh-from-the-oven crispness.

Avoid reheating the dish multiple times, as it can dry out the chicken and make the cheese grainy. Instead, warm only the portions you plan to eat right away.

For extra freshness, sprinkle a little extra parsley or grated Parmesan on top after reheating. It brightens the flavor and makes your leftovers taste brand new.