Here’s a recipe that always gets a round of applause at my dinner table—Longhorn Parmesan Crusted Chicken. I’ve recreated that famous restaurant favorite in a way that’s easy enough to whip up on a weeknight. The crispy, cheesy topping? It’s everything. This one’s for those nights when you crave something hearty but don’t want to spend hours in the kitchen. The flavors are bold, the texture is downright addictive, and honestly, there’s something magical about that parmesan crust. I like to serve it with a little salad or roasted veggies on the side, but let’s be real—I’ve eaten it straight off the baking sheet, standing over the counter more than once. If you love easy recipes for dinner, grilled chicken recipes easy, or that chicken parmesan homemade vibe, this one checks all the boxes. It’s a great go-to for an easy chicken skillet dinner, especially if you’re short on time but still want something that tastes like you worked all afternoon. Quick chicken dinner recipe? Check. Easy comfort food recipes? Double check.

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

1) Key Takeaways

This copycat Longhorn recipe brings the restaurant taste to your kitchen.
Quick prep, simple ingredients, cheesy goodness.
Perfect for weeknight dinners or weekend indulgence.

2) Easy Longhorn Parmesan Crusted Chicken Recipe

If you’ve ever sat down at Longhorn and thought, “How do I make this at home?”, I’ve got you. This easy chicken parmesan recipe captures all the cheesy, crispy glory right in your kitchen. And here’s the best part—it’s a simple weeknight dinner idea you’ll actually be excited to cook.

Think tender chicken breasts, a golden crust that crunches just enough, and cheese that pulls apart like a dream. It’s rich, savory, and full of that irresistible flavor that usually means you’re tipping your server extra. And now? You’re the one getting five stars.

Whether you’re here for easy recipes for dinner, love grilled chicken recipes easy enough to master in a single go, or just miss that chicken parmesan homemade style, this one checks every box. I’ve tested it, tweaked it, and maybe eaten more than my share—so trust me, it works.

3) Ingredients for Longhorn Parmesan Crusted Chicken

Boneless Skinless Chicken Breasts: You’ll want four of these. Pound them out so they cook evenly. Thick chicken doesn’t crisp up right and dries out. Trust me, flatter is better here.

Shredded Provolone Cheese: Melted provolone brings a creamy layer that balances out the crispy topping. You want this melty, not runny—so go light on moisture.

Grated Parmesan Cheese: This is where the magic happens. It’s salty, nutty, and gets beautifully golden in the oven. Don’t skip or swap it.

Ranch Dressing: I know, sounds strange. But it helps everything stick together and brings a rich, herby flavor to the table. I use the good bottled stuff.

Panko Breadcrumbs: These are your crunch. Regular breadcrumbs won’t cut it. You want light, airy flakes that get crispy, not soggy.

Garlic Powder: A little dusting adds warmth and that something-something to each bite.

Black Pepper and Salt: Keep it simple here. Just enough to season without overpowering.

Olive Oil: Helps sear the chicken and keeps everything golden instead of gray.

4) How to Make Longhorn Parmesan Crusted Chicken

Step 1: Pound your chicken breasts until they’re about half an inch thick. This step matters. Thick chicken won’t cook through before the crust burns.

Step 2: Season with garlic powder, salt, and pepper. Both sides. Don’t overdo it—this is just a baseline flavor.

Step 3: Heat olive oil in a skillet over medium-high. When it’s hot, add the chicken and sear each side until golden. About 4-5 minutes per side should do it.

Step 4: While the chicken sears, preheat your oven to 400°F. You’ll finish the chicken there to keep it juicy and safe to eat.

Step 5: Transfer the chicken to a baking tray. Mix your ranch and parmesan together and spread it across each piece.

Step 6: Sprinkle on provolone, then panko. Be generous, but not overloaded.

Step 7: Bake for 10-12 minutes, then hit it with the broiler for a final minute if you want an extra crisp top.

5) Tips for Making Longhorn Parmesan Crusted Chicken

Don’t skip the sear. That golden crust makes all the difference. And use a meat thermometer if you’re unsure. You want 165°F at the thickest part.

Mix your topping just before baking. If it sits, it gets gummy. No one likes a gummy crust.

Let the chicken rest for a few minutes after baking. It helps the juices settle, and you won’t burn your tongue diving in too early (been there).

6) Making Longhorn Parmesan Crusted Chicken Ahead of Time

This dish actually reheats pretty well. You can prep everything ahead, keep it in the fridge, and pop it in the oven when you’re ready to eat.

If you want to make the topping ahead, store it separately and assemble right before baking so you keep that crunch.

It’s great for meal prep too. Just leave the broil step for right before you serve, if you want that bakery-fresh look.

7) Storing Leftover Parmesan Crusted Chicken

Leftovers go in an airtight container in the fridge. They’re good for about 3-4 days. Reheat in the oven at 350°F for 10 minutes or toss them in a skillet.

Avoid the microwave unless you’re in a pinch—it makes the crust soggy and sad.

You can freeze them too, but the texture isn’t quite the same after. I only freeze them if I really need the space or I’m meal prepping in bulk.

8) Try these chicken recipes next!

9) Longhorn Parmesan Crusted Chicken Recipe