Longhorn Steakhouse Parmesan Chicken

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The first time I tried the Longhorn Steakhouse Parmesan Chicken at home, I was blown away by how it turned out even better than I expected. That golden crust of seasoned Parmesan breadcrumbs clinging to the juicy grilled chicken breast, all finished with a blanket of melted cheese and zesty ranch dressing, made it an instant classic in my kitchen. The flavors are bold yet familiar, bringing a bit of that steakhouse magic into the comfort of my own dinner table.

I’ve always had a thing for restaurant copycats, and this one checks every box. It’s quick enough for a weeknight but special enough for when you’re entertaining. Every time I make it, there are no leftovers—just a quiet, satisfied silence at the table as everyone dives in. And I get to feel like a culinary genius without having to break a sweat.

There’s something satisfying about making a dish at home that rivals (or even outshines) the one you’d pay good money for. Longhorn’s version is fantastic, but with this homemade recipe, I can adjust the seasonings, use high-quality chicken, and load up on cheese exactly how I like it. You really can’t go wrong.

Why You’ll Love This Longhorn Steakhouse Parmesan Chicken

This dish combines the best of both worlds: crispy and cheesy. You’ll love how the Parmesan crust adds a nutty, golden crunch that pairs perfectly with the juicy tenderness of the chicken. It’s a low-effort, high-reward kind of dinner that’s naturally crowd-pleasing. Whether you’re serving it with mashed potatoes, a simple side salad, or pasta, it plays well with just about anything. And since it uses ingredients you probably already have at home, there’s no need for a grocery run just to whip up something this delicious.

Ingredients

Boneless, skinless chicken breasts are the star of this dish. I prefer using thicker cuts that stay juicy after grilling and baking. Flattening them slightly ensures even cooking.

Parmesan cheese brings that salty, nutty flavor to the crust. Freshly grated works best for both coating and topping.

Breadcrumbs are essential for that golden, crunchy exterior. I like using Italian-seasoned breadcrumbs for extra flavor.

Ranch dressing adds creaminess and tang that makes the final dish so addictive. A generous drizzle ties everything together.

Colby Jack or Monterey Jack cheese melts like a dream and blankets the chicken in gooey goodness.

Olive oil helps the crust crisp up beautifully in the pan without drying out the meat.

Seasonings like garlic powder, onion powder, salt, and pepper enhance every bite with layers of flavor.

How to Make Longhorn Steakhouse Parmesan Chicken

Step 1: Prepare the Chicken

Pound the chicken breasts to an even thickness, about 1/2 to 3/4 inch. This helps them cook evenly and quickly. Season them with salt, pepper, garlic powder, and onion powder on both sides.

Step 2: Dredge and Coat

In a shallow dish, mix grated Parmesan and Italian breadcrumbs. Coat each chicken breast in olive oil or brush it on, then press it into the breadcrumb mixture, ensuring a full coating.

Step 3: Sear and Bake

Heat a skillet over medium heat and add a drizzle of olive oil. Sear the coated chicken breasts until golden on each side, about 3–4 minutes per side. Transfer them to a baking dish.

Step 4: Add Cheese and Finish in Oven

Top each chicken breast with shredded Colby Jack cheese. Bake at 400°F for 10–12 minutes until the cheese is melted and the chicken is cooked through (internal temp of 165°F).

Step 5: Drizzle with Ranch and Serve

Once out of the oven, let the chicken rest a couple of minutes. Drizzle ranch dressing over the top before serving. Optionally, garnish with chopped parsley or extra Parmesan.

Recipe Variations and Possible Substitutions

If you want to lighten up the dish, you can use Greek yogurt mixed with herbs as a substitute for ranch dressing—it still gives that creamy finish but with a healthier twist. For those who prefer white meat but want an extra tender bite, try using chicken tenderloins instead of full breasts.

Not a fan of Colby Jack? No worries. Mozzarella, provolone, or even shredded cheddar will give you a beautiful melt and flavor punch. For gluten-free needs, swap out the breadcrumbs with crushed gluten-free crackers or almond flour for a nutty edge. And if you’re dairy-sensitive, nutritional yeast and dairy-free cheese alternatives still make a pretty amazing crust and topping.

Serving and Pairing Suggestions

This chicken pairs wonderfully with buttery mashed potatoes or garlicky pasta. I love it with roasted green beans or steamed broccoli to balance out the richness. If you’re aiming for a lighter plate, serve it with a simple side salad and lemon vinaigrette.

When I’m in the mood for comfort, I go all in: garlic bread, baked mac and cheese, or even a creamy risotto. The cheesy, savory flavor of the chicken plays well with cozy carbs and crisp veggies alike.

Storage and Reheating Tips

Store leftover Longhorn Steakhouse Parmesan Chicken in an airtight container in the fridge for up to 3 days. When reheating, I recommend the oven at 350°F for about 10 minutes to retain crispiness. The microwave works too, but the breading can soften a bit.

For freezing, wrap individual chicken portions tightly in plastic wrap and place them in a freezer-safe bag. Reheat from frozen in a 375°F oven for 20–25 minutes until heated through.

FAQs

How do I keep the crust on Longhorn Steakhouse Parmesan Chicken crispy?

Make sure to pat the chicken dry before coating, and sear it before baking. This locks in the crust and prevents sogginess.

Can I make Longhorn Steakhouse Parmesan Chicken in advance?

Yes, you can prepare and bread the chicken in advance and store it uncooked in the fridge for up to 24 hours. Bake it fresh for best results.

What sides go best with Longhorn Steakhouse Parmesan Chicken?

Mashed potatoes, pasta, garlic bread, roasted vegetables, or a crisp salad all complement this dish beautifully.

Can I grill instead of bake the Longhorn Steakhouse Parmesan Chicken?

While grilling works for the chicken, the breadcrumb crust and cheese topping are best suited to the oven for full effect.

What type of Parmesan should I use for Longhorn Steakhouse Parmesan Chicken?

Freshly grated Parmesan cheese offers the best texture and taste. Avoid powdered versions for this recipe.

Related Recipe You’ll Like

If you enjoyed this cheesy, crave-worthy chicken dish, you’ll absolutely want to try my Texas Roadhouse Smothered Chicken Recipe. It’s rich, comforting, and perfect for weeknight indulgence. Another great one is my Chicken Scampi with Garlic Parmesan Rice that’s full of bold, buttery flavor and garlicky goodness.

Need a lighter option to go alongside? These Roasted Zucchini and Squash make a vibrant and easy side that pairs perfectly with Parmesan-crusted chicken.

Save and Share This Recipe for Later

If this Longhorn Steakhouse Parmesan Chicken hit the spot for you, be sure to save it for later! Pin it to your favorite Pinterest board so it’s always handy when you need a reliable dinner idea. Don’t forget to share it on Facebook or send it to a fellow chicken lover via text or email. Whether you’re serving it to family or just treating yourself, this one’s a keeper.

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