If you’ve ever dined at Longhorn Steakhouse, you know there’s something magical about their Longhorn Steakhouse Parmesan Crusted Chicken. It’s not just any chicken — it’s tender, juicy, perfectly seasoned, and covered with a luscious layer of melted cheese and crispy golden crumbs. One bite of Longhorn Steakhouse Parmesan Crusted Chicken and you’re hooked for life.

This dish has become a true fan favorite for good reason. It strikes that perfect balance between comforting and indulgent — the kind of meal that feels a little fancy but also incredibly satisfying. Plus, that signature cheesy topping? Absolute perfection.

The best part? You can recreate this restaurant classic right in your own kitchen without any complicated steps or hard-to-find ingredients. In this guide, I’ll show you exactly how to make Longhorn’s Parmesan Crusted Chicken at home, with all the same rich flavors and irresistible textures. Let’s dive in — you’re going to love how easy (and delicious) it is!

What Makes Longhorn’s Parmesan Crusted Chicken So Special?

What sets Longhorn’s version apart from the dozens of other chicken dishes out there? It’s all about the layers of flavor and texture.

First, you start with a juicy grilled chicken breast that’s lightly seasoned but packed with flavor. Then comes the real star: the parmesan crust. It’s a rich, creamy, slightly tangy layer made with ranch dressing, provolone cheese, and freshly grated Parmesan — topped with a buttery breadcrumb crunch that browns beautifully under the broiler.

Each bite delivers everything you could want: crispy, creamy, juicy, and savory all at once. No wonder it’s a must-order every time!

Tip: For the ultimate melt and flavor, always use freshly grated Parmesan rather than the pre-shredded kind. Trust me, it makes a huge difference!

Ingredients You’ll Need

You don’t need a mile-long grocery list to bring this dish to life. Here are the simple, delicious ingredients you’ll want to gather:

Boneless, skinless chicken breasts (fresh, not frozen if possible)
Salt and pepper for seasoning
Olive oil (or any neutral cooking oil)
Provolone cheese slices
Freshly grated Parmesan cheese
Ranch dressing (choose a good-quality brand for better flavor)
Garlic powder (or fresh minced garlic if you prefer)
Panko breadcrumbs (for that signature crunchy topping)

Tip: The quality of your cheese matters here. Spring for the good stuff — your tastebuds will thank you.

How to Make Longhorn Steakhouse Parmesan Crusted Chicken at Home

Ready to get cooking? Here’s the step-by-step breakdown so you can nail it on your very first try:

1: Preparing the Chicken

First things first — you’ll want your chicken breasts to cook evenly.
Gently pound each piece to an even thickness, about ½ inch thick. This ensures that your chicken stays juicy without overcooking.

Lightly season both sides with salt and pepper. You don’t need to overcomplicate the seasoning — the cheese crust will bring plenty of bold flavor later!

2: Cooking the Chicken

Heat a grill pan or large skillet over medium-high heat. Drizzle a little olive oil to prevent sticking.

Add the chicken and cook for about 5–6 minutes per side, depending on thickness. You’re looking for a nice golden sear and an internal temperature of 165°F (use a meat thermometer if you have one!).

Tip: Pull the chicken off the heat just before it’s fully done — it will continue to cook a little from residual heat, keeping it super juicy.

3: Crafting the Parmesan Crust

While your chicken cooks, whip up the magical crust!

In a small bowl, combine:

½ cup freshly grated Parmesan
¼ cup ranch dressing
2–3 tablespoons panko breadcrumbs
2 slices provolone cheese (you’ll layer these separately)
½ teaspoon garlic powder

Mix until combined but still a little chunky — you don’t want a smooth sauce; you want texture!

Tip: For an even crispier crust, lightly toast the panko in a dry skillet over medium heat before mixing it in.

4: Broiling the Crust

Once the chicken is fully cooked, transfer it to a baking sheet.

Place a slice of provolone cheese on top of each chicken breast.
Spoon the parmesan-panko mixture over the provolone layer, pressing it gently to adhere.

Pop the chicken under the broiler for 2–3 minutes until the cheese is melted and bubbly, and the breadcrumbs turn a beautiful golden brown.

Sprinkle with a pinch of extra Parmesan or fresh herbs if you’re feeling fancy — and serve immediately!

Expert Tips for the Best Parmesan Crusted Chicken

Want to take your Parmesan Crusted Chicken from good to absolutely restaurant-worthy? Here’s how:

Cheese layering trick: Always put the provolone slice on first, then top with the parmesan-panko mix. This creates a double-cheese effect — gooey underneath, crispy on top.
Perfect golden crust: Keep a close eye when broiling. It only takes a minute or two for the breadcrumbs to turn perfectly golden. Don’t walk away!
Ingredient swaps: Feel free to experiment. Try mozzarella for a stretchier melt or sharp cheddar for a stronger flavor twist. You can also sprinkle a pinch of Italian seasoning into the crust mix for extra herby notes.

Tip: Let your chicken rest for 5 minutes before slicing or serving. It locks in the juices and keeps every bite tender and flavorful!

What to Serve With Parmesan Crusted Chicken

This rich, cheesy chicken pairs wonderfully with a variety of sides. Here are some delicious ideas:

Classic Comfort Sides:
- Creamy mashed potatoes
- Roasted broccoli or carrots
- Garlic butter green beans
Lighter Options:
- Fresh garden salad with vinaigrette
- Steamed asparagus
- Sautéed spinach with lemon
Copycat Longhorn Sides:
- Crispy brussels sprouts with bacon
- Loaded baked potatoes
- Caesar salad with homemade dressing

Tip: Balance the richness of the chicken with something fresh or green on the side — it keeps the meal feeling satisfying without being too heavy.

How to Store and Reheat Leftovers

Made a little too much? No problem — this chicken holds up surprisingly well if you store it the right way.

Fridge: Store leftovers in an airtight container for up to 3–4 days. Try to keep the crust facing up to avoid sogginess.
Freezer: You can freeze the cooked chicken, but the crust may soften slightly when reheated. Wrap each piece tightly in foil, then place in a freezer bag for up to 2 months.
Reheating: For best results, reheat in a 350°F oven until warmed through (about 10–15 minutes).

Tip: Cover lightly with foil during reheating to prevent the crust from drying out but still keep it crispy!

Variations You’ll Love

Once you’ve mastered the classic version, why not play around a little? Here are some fun ideas:

Parmesan Crusted Chicken Sandwich:
Tuck a cheesy chicken breast into a toasted bun with lettuce, tomato, and a slather of ranch. So good!
Spicy Version:
Add crushed red pepper flakes or a dash of cayenne pepper to the parmesan crust mixture for a little heat.
Keto Version:
Swap out panko breadcrumbs for almond flour to make it low-carb and keto-friendly.
Air Fryer Version:
Cook the chicken in the air fryer at 375°F for about 12–15 minutes, adding the cheese crust during the last 3 minutes. It stays super juicy with a beautiful crisp!

FAQs About Longhorn Steakhouse Parmesan Crusted Chicken

What is the crust on Longhorn Parmesan Crusted Chicken made of?
It’s a mix of ranch dressing, Parmesan cheese, provolone slices, panko breadcrumbs, and garlic. This combination creates the perfect creamy-crispy topping that makes the dish so famous.

Can I use different types of cheese?
Absolutely! Feel free to swap in mozzarella, gouda, or cheddar if you’d like a slightly different flavor. Just make sure to use a good melting cheese for best results.

Is Parmesan Crusted Chicken spicy?
Not at all — the traditional recipe is very mild. But if you want a spicy kick, you can easily add a pinch of red pepper flakes to the crust mixture.

Can you bake instead of grill the chicken?
Yes! You can bake the chicken at 400°F for about 20–25 minutes, depending on thickness, until fully cooked through. Then proceed with adding the cheese topping and broiling.

How do you keep chicken juicy while cooking?
The secret is not overcooking it. Use a meat thermometer and remove the chicken from heat when it hits 165°F. Letting it rest afterward also locks in all that moisture.

Final Thoughts and Encouragement

There you have it — the ultimate way to bring Longhorn Steakhouse’s Parmesan Crusted Chicken right to your own table! It’s easier than you might think and totally worth it for a cozy dinner or a weekend treat.

Don’t be afraid to make it your own — add a spicy kick, switch up the cheeses, or serve it sandwich-style for a fun twist. However you enjoy it, this cheesy, crispy chicken is sure to be a new favorite in your home!