If you’ve ever found yourself daydreaming about that crispy, cheesy crust from Longhorn’s Parmesan Chicken, you’re not alone. I used to think recreating it at home was some kind of culinary wizardry. Turns out, it’s not. All you need is a few pantry staples, a skillet, and a little patience (okay, maybe a lot if you’re like me and hate waiting for cheese to brown). The first time I made this, I was just trying to impress my picky eater of a teenager. I served it with some leftover mashed potatoes, and—brace yourself—he actually asked for seconds. That’s the real magic here. This isn’t just dinner. It’s a win. It’s one of those easy recipes with rotisserie chicken that saves you on a weeknight, makes you look like you know your way around a kitchen, and tastes like something you’d fork over $18.99 for. Pair it with butter swim biscuits or cheesy potatoes and you’ve got a meal that basically hugs you back. And if you’re craving comfort with a crispy edge? This might just be your new favorite go-to.

1) Key Takeaways
2) Easy Longhorn Parmesan Chicken Recipe
3) Ingredients for Longhorn Parmesan Chicken
4) How to Make Longhorn Parmesan Chicken
5) Tips for Making Longhorn Parmesan Chicken
6) Making Longhorn Parmesan Chicken Ahead of Time
7) Storing Leftover Longhorn Parmesan Chicken
8) Try these chicken dishes next!
9) Longhorn Parmesan Chicken
10) Nutrition

1) Key Takeaways

Quick and comforting chicken dinner made with simple pantry ingredients
Uses the convenience of rotisserie chicken for a weeknight-friendly shortcut
Perfectly melty cheese crust with bold garlic parmesan flavor
Pairs well with mashed potatoes, biscuits, or salad
Better than takeout and ready in under 30 minutes

2) Easy Longhorn Parmesan Chicken Recipe

This is the kind of recipe you pull out when you want comfort food without spending your whole night in the kitchen. I used to think I needed a trip to Longhorn Steakhouse to get that golden, cheesy crust with tangy garlic sauce—turns out, I just needed a cast iron skillet and a little leftover rotisserie chicken.

I love how the main keyword here—easy recipes with rotisserie chicken—really delivers. This dish takes full advantage of that shortcut and still feels fresh and rich. The flavors hit all the right notes: creamy ranch, zippy wing sauce, sharp parmesan, and a melty layer of provolone that bubbles up under the broiler like it’s auditioning for a pizza commercial.

And the texture? That’s where it wins. Crispy edges from the skillet, gooey cheese on top, and tender chicken in the center. It’s restaurant-style without the fuss, and that’s why I keep this one in my weeknight rotation.

3) Ingredients for Longhorn Parmesan Chicken

Chicken Breasts: I go with boneless, skinless here. You’ll want to butterfly and pound them so they cook evenly and stay juicy. You can also use rotisserie chicken and slice it if you’re low on time.

Paprika: A small sprinkle does a big job. It adds warmth and a little color without overwhelming the dish.

Salt and Pepper: These are your baseline seasonings. Don’t skip them. They make everything else pop.

Olive Oil: Helps brown the chicken and adds a bit of richness to the pan. You don’t need much—just enough to keep things from sticking.

Ranch Dressing: This acts as the creamy glue that holds the sauce and cheese together. Go for your favorite bottled brand.

Garlic Parmesan Wing Sauce: This is the flavor bomb. It’s tangy, garlicky, and a little spicy. I like using the one from Buffalo Wild Wings.

Provolone Cheese: Mild, melty, and stretchy. Layer it on thick. It plays really well with the other bold flavors.

Parmesan Cheese: Salty, sharp, and just the right amount of nutty. Sprinkle it last so it crisps under the broiler.

4) How to Make Longhorn Parmesan Chicken

Step 1. Butterfly and pound the chicken so it’s an even thickness throughout. This helps it cook fast and evenly.

Step 2. Sprinkle both sides with salt, pepper, and paprika. Let it sit for a few minutes while you heat your pan.

Step 3. Add olive oil to a skillet over medium heat. Once it shimmers, lay the chicken in and cook for 5 to 7 minutes per side until golden and cooked through.

Step 4. Transfer the chicken to a baking sheet. Smear a layer of ranch dressing over each piece. Then spoon over the garlic parmesan wing sauce.

Step 5. Top each piece with provolone and a generous dusting of parmesan. You want full coverage here.

Step 6. Slide it under the broiler for a few minutes until the cheese melts and browns at the edges.

Step 7. Pull it out, let it rest a few minutes, then serve it hot with your favorite sides. That’s it. Done.

5) Tips for Making Longhorn Parmesan Chicken

Don’t skip the broil. That final blast of heat is what gives the cheese its golden, bubbly crust. It makes the whole dish feel like it came from a restaurant.

If you’re using rotisserie chicken, slice it thick and layer it in a baking dish. Then follow the same topping and broiling steps. It’s a good shortcut that works especially well when you’re tired or short on time.

Want a little extra texture? Try adding some crushed garlic croutons before broiling. That crunch plays nicely with the gooey cheese and juicy chicken.

6) Making Longhorn Parmesan Chicken Ahead of Time

This is one of those recipes that tastes just as good the next day. You can cook the chicken ahead and store it in the fridge. When you’re ready to eat, top it with sauce and cheese, then broil it fresh. It saves you from ending up with overcooked meat and gives you that fresh-out-the-oven vibe.

You can even prep the cheese and sauce mixtures in little containers. Then when you’re ready, just assemble and heat. It makes weekday dinners so much easier. And let’s be honest, we all need easy recipes with rotisserie chicken that actually feel like a real meal.

If you’re feeding a crowd, you can make a tray of these and keep them warm in the oven while people serve themselves. Great for family dinners or casual get-togethers.

7) Storing Leftover Longhorn Parmesan Chicken

Leftovers keep well in the fridge for about three days. Store them in an airtight container to keep everything fresh. The cheese may harden a bit, but it’ll melt again once reheated.

When you’re ready to reheat, use a toaster oven or a regular oven instead of the microwave. That way, you’ll bring the crispiness back and avoid soggy cheese. Place it on foil and bake at 350 until warm.

This is a great recipe to add to your meal prep plan. It reheats beautifully, and since it’s packed with protein, it’ll keep you full without feeling heavy. It’s one of those quick and easy recipes that actually earns a spot in your fridge rotation.

8) Try these chicken dishes next!

9) Longhorn Parmesan Chicken