A delicious plate of Longhorn Parmesan Crusted Chicken, featuring a crispy Parmesan crust and creamy sauce.

Longhorn Parmesan Crusted Chicken (Copycat Recipe) — Crispy, Juicy & Cheesy

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Longhorn Parmesan Crusted Chicken is the kind of dinner you crave when you want comfort without fuss. Maybe you had it at the restaurant and thought, how do I make that crispy, cheesy topping at home without drying out the chicken? You can. And you do not need fancy equipment or chef skills. If you are in a hurry and need bonus shortcuts for busy nights, peek at my favorite quick list here: 10-minute recipe ideas. Today, I am sharing my go-to copycat method that nails the juicy chicken, the golden crust, and that punchy garlic parmesan finish.
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Why This Recipe Works

There is a reason this method hits the mark every time. We flavor the chicken first so the meat is tasty all the way through, not just on the surface. Then we cook it quickly to keep it juicy. Finally, we add a creamy parmesan mixture and melt it under high heat so it turns into a crisp, golden blanket. The texture combo is what makes this dish so satisfying, and it is surprisingly simple once you know the steps.
Two small tricks make a big difference. First, even thickness. A quick pounding ensures the chicken cooks evenly, so you do not end up with dry edges and underdone centers. Second, the topping. A mix of mayo, shredded parmesan, provolone, and seasoned breadcrumbs gives you that signature crust that shatters just a bit when you cut in.
This copycat of Longhorn Parmesan Crusted Chicken is also weeknight friendly. Most of the hands-on time happens up front with the quick prep. After that, it is just a short bake and a fast broil for the finish. Easy enough for a Tuesday, impressive enough for date night at home.

My husband took one bite and said, this tastes just like the restaurant but fresher. We now make it almost every Sunday.

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Ingredients

  • 4 small to medium boneless, skinless chicken breasts, pounded to about 3/4 inch thickness
  • 1 cup zesty Italian dressing (for a quick marinade)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for searing, if pan searing first)
  • 1/2 cup mayonnaise
  • 3/4 cup finely shredded parmesan cheese, divided
  • 4 slices provolone cheese (or 1 cup shredded provolone)
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1/2 teaspoon garlic powder (for the topping)
  • 1 teaspoon lemon juice or a small squeeze, optional but brightens the flavor
  • 2 tablespoons chopped parsley, for garnish

Note: If you prefer not to use Italian dressing, you can mix 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper for a simple marinade. It works great with this Longhorn Parmesan Crusted Chicken approach too.

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Step-by-Step Instructions

Prep the chicken

  1. Pat the chicken dry with paper towels. For even cooking, place each breast between two sheets of plastic wrap and gently pound to an even thickness.
  2. Marinate in Italian dressing for 20 to 30 minutes in the fridge. If you are short on time, 10 minutes helps more than you think.
  3. Preheat your oven to 425 degrees F. Line a sheet pan with foil and place a wire rack on top if you have one. It keeps the bottom from getting soggy.

Cook the chicken

  1. Remove chicken from marinade and sprinkle both sides with the garlic powder, onion powder, paprika, salt, and pepper.
  2. Option 1 bake only: Place on the prepared pan and bake for 12 to 15 minutes, until the internal temp reaches about 160 degrees F.
  3. Option 2 sear then bake: Heat olive oil in a skillet over medium high. Sear chicken 2 to 3 minutes per side for color, then transfer to the oven for 8 to 10 minutes more, until about 160 degrees F. This gives extra flavor and moisture.

Make and melt the topping

  1. Stir together mayonnaise, 1/2 cup parmesan, and lemon juice. In a separate small bowl, mix panko, remaining 1/4 cup parmesan, melted butter, and the extra garlic powder.
  2. Top each chicken breast with 1 slice of provolone. Spread a spoonful of the mayo parmesan mixture over the cheese. Finish with a layer of the buttery panko mix. Press lightly so it sticks.
  3. Switch the oven to broil. Broil for 1 to 2 minutes, watching closely, until the crust is golden brown and sizzling. Pull the pan as soon as the topping turns golden. Rest the chicken 3 to 5 minutes to keep the juices in.
  4. Sprinkle with chopped parsley. Serve hot and enjoy that first crunchy bite.

That last broil is where the magic happens. It is the key to the crisp, cheesy crown that makes Longhorn Parmesan Crusted Chicken so addictive.

Tips for Perfect Crispy Chicken

Even thickness is everything. Pound gently so all pieces are about the same size. This prevents overcooking.
Pat the chicken dry before seasoning. Wet chicken steams and will not brown well.
Watch the broiler like a hawk. The topping goes from perfect to too dark fast. Stay close and pull as soon as it is golden.
Use a thermometer. Aim for 165 degrees F at the center after resting. Pull from the oven at 160 degrees F and let carryover cooking finish the job.
Provolone under the crust. It melts silky and helps the crust stick. You will get that restaurant style bite every time.
Do not overload the mayo mix. A thin, even layer is enough to glue the crumbs without feeling heavy.

Ingredient Substitutions

No provolone? Try muenster or mozzarella for milder flavor, or white cheddar for a sharper bite. Panko can be swapped for regular breadcrumbs, crushed Ritz crackers, or crushed cornflakes if you want extra crunch. No Italian dressing on hand? Use a quick mix of oil, lemon, garlic, salt, and pepper and you are good. For a lighter option, you can use Greek yogurt in place of half the mayo. It still turns out creamy and satisfying.
Gluten free folks can use GF panko and confirm the dressing is gluten free. The flavor stays on point. It is a flexible recipe that still delivers that Longhorn Parmesan Crusted Chicken vibe.

Variations

Garlic lover? Add a finely minced clove to the mayo mix. Want heat? Sprinkle in crushed red pepper flakes or a dash of cayenne into the panko. Lemon herb? Add lemon zest and a pinch of dried Italian herbs to the topping for a fresh twist. You can also make it barbecue style by brushing the chicken lightly with BBQ sauce before adding the cheese and crumb topping. It sounds odd, but the sweet and savory combo is awesome.
If you like easy sides to pair with this, I keep this page bookmarked for busy nights: 10-minute recipe ideas. It is a lifesaver when I want a quick veggie or starch while the chicken broils.

What to Serve With It

This is a rich, savory main, so I like to balance it with crisp veggies and something comfy on the side. Think roasted broccoli, green beans, or a simple salad with tangy vinaigrette. For something heartier, mashed potatoes or garlicky butter noodles are a hit with my crew. If you prefer fresh and bright, go with lemon rice and a side of tomatoes and cucumber tossed with salt and olive oil.
On nights when energy is low, grab a fast side from here and dinner is done: 10-minute recipe ideas. Keep it simple and let the chicken be the star.

How to Store and Reheat

Leftovers keep well. Store in an airtight container in the fridge for 3 to 4 days. The crust softens a bit overnight, but you can bring it back.
To reheat, preheat the oven to 375 degrees F. Place the chicken on a rack over a pan and warm for 8 to 10 minutes. For extra crunch, finish with a quick 60 second broil. Air fryer works too at 350 degrees F for 4 to 6 minutes. Microwaving is fastest but softens the topping the most, so I only do it for small portions.
Freezing is possible, though the crust loses some crisp. Freeze in a single layer, then store in a freezer bag for up to 2 months. Reheat from frozen at 350 degrees F until hot throughout, then broil for color.

Frequently Asked Questions

Do I have to marinate the chicken? Not required, but even 10 to 20 minutes in Italian dressing adds a lot of flavor with almost no effort.
Can I use chicken thighs? Yes, boneless skinless thighs work well. Cook a few minutes longer and check for 165 degrees F.
How do I avoid a soggy bottom? Use a rack over the sheet pan so air circulates, or sear before baking to reduce surface moisture.

Printable Recipe Card

Longhorn Parmesan Crusted Chicken
Serves: 4
Prep time: 15 to 25 minutes including quick marinade
Cook time: 15 to 20 minutes
Total time: about 35 to 45 minutes
Ingredients: 4 pounded chicken breasts; 1 cup Italian dressing; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; 3/4 tsp kosher salt; 1/2 tsp pepper; olive oil if searing; 1/2 cup mayo; 3/4 cup shredded parmesan, divided; 4 slices provolone; 1/2 cup panko; 1 tbsp melted butter; 1/2 tsp garlic powder; lemon juice optional; parsley for garnish.
Directions: Marinate chicken 20 to 30 minutes. Season. Bake at 425 degrees F for 12 to 15 minutes or sear 2 to 3 minutes per side then bake 8 to 10 minutes, until about 160 degrees F. Mix mayo with 1/2 cup parmesan and lemon. Mix panko with 1/4 cup parmesan, butter, and garlic. Top chicken with provolone, then mayo mix, then panko mix. Broil 1 to 2 minutes until golden. Rest 3 to 5 minutes and garnish. Enjoy the crispy, juicy finish that tastes just like the restaurant.

Common Questions

Is there a lighter option for the topping? Swap half the mayo for Greek yogurt. Still creamy, still tasty.
Can I prep this ahead? Season and marinate the chicken up to 24 hours in advance. Mix the toppings and store separately. Assemble right before broiling.
What pan should I use? A sheet pan with a wire rack is ideal. It keeps the air moving so the bottom stays firmer.
How do I know when to pull from the broiler? When the crumbs turn golden and you see small bubbles around the edges of the cheese. It happens fast, usually in 60 to 90 seconds.
Can I double the recipe? Yes. Use two sheet pans or broil in batches so every piece gets that perfect crust.

A Tasty Way to Bring the Steakhouse Home

You now have a straightforward plan for the crunchy top, melty middle, and juicy bite that makes Longhorn Parmesan Crusted Chicken so loved. Keep those simple tips in mind, especially even thickness and a close eye on the broiler. If you want more ideas or to compare techniques, I like the walkthrough on Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook, this classic take from Longhorn Parmesan Crusted Chicken – The Country Cook, and the garlicky spin over at Longhorn Garlic Parmesan Crusted Chicken – Plain Chicken. Now grab your skillet, turn on that broiler, and make dinner that makes everyone grin at the first crunchy forkful.
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