This copycat recipe for Longhorn Steakhouse’s Parmesan Crusted Chicken is a flavorful, juicy chicken breast topped with a creamy ranch-Parmesan spread and crispy, melty cheese. It’s perfect for recreating a restaurant favorite at home!
Longhorn Steakhouse Parmesan Crusted Chicken
This copycat recipe for Longhorn Steakhouse’s Parmesan Crusted Chicken is a flavorful, juicy chicken breast topped with a creamy ranch-Parmesan spread and crispy, melty cheese. It’s perfect for recreating a restaurant favorite at home!
Ingredients
Scale
- 4boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1/2 tspgarlic powder
- 1/2 tsponion powder
- 1 tbspolive oil (for pan-searing)
- 1/2cupgrated Parmesan cheese
- 1/2cupshredded provolone cheese
- 1/4cupmayonnaise
- 1 tbspranch dressing
- 1 tbspmelted butter
- 1/4 tsppaprika (optional, for flavor)
- 1/2 tspItalian seasoning
Instructions
- Preheat the Oven:Preheat your oven to 400°F (200°C).
- Preheat your oven to 400°F (200°C).
- Prepare the Chicken:Season the chicken breasts on both sides with salt, black pepper, garlic powder, and onion powder.
- Season the chicken breasts on both sides with salt, black pepper, garlic powder, and onion powder.
- Sear the Chicken:Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).Remove from heat but leave the chicken in the skillet.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove from heat but leave the chicken in the skillet.
- Make the Parmesan Topping:In a small bowl, mix the mayonnaise, melted butter, ranch dressing, grated Parmesan, Italian seasoning, and paprika (if using) until well combined.
- In a small bowl, mix the mayonnaise, melted butter, ranch dressing, grated Parmesan, Italian seasoning, and paprika (if using) until well combined.
- Add the Topping:Spread the Parmesan mixture evenly over each chicken breast in the skillet. Sprinkle shredded provolone cheese on top of the Parmesan mixture.
- Spread the Parmesan mixture evenly over each chicken breast in the skillet. Sprinkle shredded provolone cheese on top of the Parmesan mixture.
- Broil to Melt the Cheese:Place the skillet under the broiler for 1-3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to avoid burning.
- Place the skillet under the broiler for 1-3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye to avoid burning.
- Serve:Remove from the oven, let the chicken rest for a minute, and serve warm with your favorite sides.
- Remove from the oven, let the chicken rest for a minute, and serve warm with your favorite sides.
Notes
Add a bit of spice:Add a pinch of red pepper flakes to the Parmesan topping for some heat.
Make it lighter:Substitute the mayonnaise with Greek yogurt for a lighter version.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days.
