Copycat Longhorn Parmesan Crusted Chicken Recipe

Introduction

This Copycat Longhorn Parmesan Crusted Chicken offers a crispy, golden crust topped with melted provolone cheese and a hint of ranch or Caesar dressing. It’s a flavorful and satisfying meal perfect for a family dinner or special occasion.

Ingredients

• 2 large boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 4 slices provolone cheese
• 1/4 cup ranch dressing or Caesar dressing
• 1 tablespoon chopped fresh parsley

Instructions

1. Step 1: Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts on each side until golden brown, about 4–5 minutes per side.
3. Step 3: Transfer the seared chicken to a baking sheet. Spread a thin layer of ranch or Caesar dressing over the top of each piece.
4. Step 4: Press a mixture of grated Parmesan cheese and panko breadcrumbs firmly onto the top of the chicken breasts.
5. Step 5: Place one to two slices of provolone cheese over each chicken breast, covering the breadcrumb mixture.
6. Step 6: Bake in a preheated oven at 400°F (200°C) for 10–12 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (75°C).
7. Step 7: Garnish with chopped fresh parsley and serve immediately while hot and melty.

Tips & Variations

• For extra crunch, toast the panko breadcrumbs lightly in a dry pan before mixing with the Parmesan cheese.
• Substitute the provolone with mozzarella or Monterey Jack for a different cheese flavor.
• If you prefer a spicier crust, add a pinch of cayenne pepper or chili powder to the seasoning mix.
• Use Greek yogurt mixed with a little ranch seasoning instead of ranch dressing for a lighter coating.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through, which helps retain the crispy crust better than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Adjust the cooking time slightly since thighs may take a bit longer to cook through.

What can I use if I don’t have panko breadcrumbs?

You can substitute regular breadcrumbs, crushed crackers, or crushed cornflakes for panko, though the texture will be slightly different.

Copycat Longhorn Parmesan Crusted Chicken Recipe

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★★★★★

4.9 from 104 reviews

• Author: Andria
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

This Copycat Longhorn Parmesan Crusted Chicken recipe features crispy, golden chicken breasts topped with a cheesy Parmesan and panko crust, layered with creamy provolone cheese and a tangy ranch or Caesar dressing. It’s seared on the stove for a flavorful crust, then baked to perfection, creating a delicious, restaurant-style meal you can make at home.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 large boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Coating and Topping

• 2 tablespoons olive oil
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 4 slices provolone cheese
• 1/4 cup ranch dressing or Caesar dressing
• 1 tablespoon chopped fresh parsley

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Instructions

1. Prepare the chicken: Pat the chicken breasts dry thoroughly with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika to build a flavorful base.
2. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken breasts in the hot oil and cook for about 4 to 5 minutes on each side until golden brown, forming a crispy exterior.
3. Add dressing: Transfer the seared chicken breasts to a baking sheet. Spread a thin, even layer of ranch or Caesar dressing on top of each breast to add moisture and tanginess.
4. Apply cheese and breadcrumb crust: In a bowl, combine the grated Parmesan cheese and panko breadcrumbs. Press this mixture firmly onto the dressing-covered side of each chicken breast to create a flavorful crust.
5. Add provolone cheese: Lay one to two slices of provolone cheese over the Parmesan breadcrumb topping on each chicken breast.
6. Bake the chicken: Preheat the oven to 400°F (200°C). Bake the prepared chicken breasts on the baking sheet for 10 to 12 minutes until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C).
7. Garnish and serve: Remove the chicken from the oven and sprinkle chopped fresh parsley on top for a fresh finish. Serve immediately for a crispy, cheesy delight.

Notes

• Ensure chicken breasts are of even thickness for uniform cooking.
• Use a meat thermometer to verify an internal temperature of 165°F for food safety.
• Substitute ranch dressing with Caesar dressing for varying flavor profiles.
• Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: Longhorn Parmesan Crusted Chicken, Parmesan Chicken, Breaded Chicken Breast, Crispy Chicken, Copycat Restaurant Recipe