What the heck is this?
This is your at-home version of Longhorn Steakhouse’s insanely popular Parmesan Crusted Chicken—yes, the one with that melty, golden cheese blanket and juicy grilled chicken underneath. It’s a bold, creamy, garlicky masterpiece, layered with ranch, provolone, and a crispy Parmesan breadcrumb topping that basically turns your weeknight dinner into a fancy steakhouse plate. No reservation required.
Why You’ll Love This Recipe
It tastes like you ordered takeout from Longhorn—but better and cheaper. It’s packed with flavor thanks to the garlic-ranch marinade, ultra juicy chicken, and that signature cheese topping that bubbles and browns to perfection. It’s impressive enough for date night, but easy enough for a Tuesday. And let’s be honest—you’ll probably end up licking your plate clean.
The Good Stuff You’ll Need
• 4 boneless, skinless chicken breasts
• 1/2 cup ranch dressing (for marinade)
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil (for searing)
• 4 slices provolone cheese
• 1/2 cup grated Parmesan cheese (fresh is best)
• 1/4 cup Panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 teaspoon Italian seasoning
• Optional: extra ranch dressing for drizzling or dipping
• Optional: fresh parsley or chives, for garnish
Let’s Do This
- Marinate that chicken
In a large bowl or zip-top bag, mix the ranch dressing, garlic powder, salt, and pepper. Add the chicken breasts and coat thoroughly. Let it marinate in the fridge for at least 30 minutes—longer if you have time. This step makes the chicken tender, juicy, and loaded with flavor. - Sear and cook
Preheat your oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add the olive oil. Remove the chicken from the marinade, letting excess drip off. Sear the chicken breasts for about 3–4 minutes per side until golden brown. You’re not cooking them through here—just getting a nice crust. - Make the topping
While the chicken’s searing, mix the grated Parmesan, Panko breadcrumbs, melted butter, and Italian seasoning in a small bowl. This is the glorious golden topping that takes this chicken over the top. - Assemble the magic
Once all chicken breasts are seared, top each one with a slice of provolone cheese. Then scoop a generous spoonful of the Parmesan mixture onto each breast, pressing it lightly to help it stick. - Bake to bubbly perfection
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the chicken is fully cooked (internal temp should hit 165°F) and the topping is golden and crispy. If you want it extra browned, pop it under the broiler for 1–2 minutes—just don’t walk away. - Finish and serve
Let the chicken rest for a few minutes, then drizzle with a little more ranch dressing if you’re feeling bold. Garnish with fresh parsley or chives for a pop of green. Serve it up hot and prepare for compliments.
Serving Suggestions
Serve it with mashed potatoes, garlic green beans, roasted broccoli, or a crisp Caesar salad
It’s killer over buttered noodles or creamy risotto
A drizzle of hot sauce or sriracha ranch takes it to spicy heaven
Glass of Chardonnay or an iced Arnold Palmer? Chef’s kiss
Switch It Up
Swap provolone for mozzarella, gouda, or Swiss for a different cheese vibe
Add a slice of tomato under the cheese for a little juicy kick
Use Greek yogurt ranch for a lighter marinade
Make it a sandwich—yes, seriously—with a brioche bun, lettuce, and tomato
Make-Ahead Tips
Marinate the chicken up to 24 hours ahead
Mix the breadcrumb topping and store it in the fridge until ready to bake
You can even fully cook and refrigerate the chicken, then reheat in the oven at 350°F for 10–15 minutes
Not ideal for freezing due to the cheesy topping, but leftovers keep in the fridge for 3 days
Questions People Actually Ask
Q: Can I grill the chicken instead of searing it in a skillet?
A: You can! Just grill until nearly cooked through, then transfer to a baking dish, add the cheese and topping, and finish it in the oven.
Q: Is there a shortcut for the topping?
A: You can use store-bought seasoned breadcrumbs and pre-grated Parmesan, but the fresh mix really gives it that authentic Longhorn texture.
Q: What’s the best way to reheat leftovers?
A: Oven or toaster oven is your best bet to keep the crust crispy. Microwave works, but the topping might go soft. Still tasty though.
Longhorn Parmesan Crusted Chicken Recipe: That Famous Cheesy Crust, Right at Home
- Total Time: 30 minutes
- Yield: 4 servings
Description
This is your at-home version of Longhorn Steakhouse’s insanely popular Parmesan Crusted Chicken—yes, the one with that melty, golden cheese blanket and juicy grilled chicken underneath. It’s a bold, creamy, garlicky masterpiece, layered with ranch, provolone, and a crispy Parmesan breadcrumb topping that basically turns your weeknight dinner into a fancy steakhouse plate. No reservation required.
Ingredients
• 4 boneless, skinless chicken breasts
• 1/2 cup ranch dressing (for marinade)
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon olive oil (for searing)
• 4 slices provolone cheese
• 1/2 cup grated Parmesan cheese (fresh is best)
• 1/4 cup Panko breadcrumbs
• 2 tablespoons melted butter
• 1/4 teaspoon Italian seasoning
• Optional: extra ranch dressing for drizzling or dipping
• Optional: fresh parsley or chives, for garnish
Instructions
Marinate that chicken
In a large bowl or zip-top bag, mix the ranch dressing, garlic powder, salt, and pepper. Add the chicken breasts and coat thoroughly. Let it marinate in the fridge for at least 30 minutes—longer if you have time. This step makes the chicken tender, juicy, and loaded with flavor.Sear and cook
Preheat your oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add the olive oil. Remove the chicken from the marinade, letting excess drip off. Sear the chicken breasts for about 3–4 minutes per side until golden brown. You’re not cooking them through here—just getting a nice crust.Make the topping
While the chicken’s searing, mix the grated Parmesan, Panko breadcrumbs, melted butter, and Italian seasoning in a small bowl. This is the glorious golden topping that takes this chicken over the top.Assemble the magic
Once all chicken breasts are seared, top each one with a slice of provolone cheese. Then scoop a generous spoonful of the Parmesan mixture onto each breast, pressing it lightly to help it stick.Bake to bubbly perfection
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the chicken is fully cooked (internal temp should hit 165°F) and the topping is golden and crispy. If you want it extra browned, pop it under the broiler for 1–2 minutes—just don’t walk away.Finish and serve
Let the chicken rest for a few minutes, then drizzle with a little more ranch dressing if you’re feeling bold. Garnish with fresh parsley or chives for a pop of green. Serve it up hot and prepare for compliments.
Notes
Serve it with mashed potatoes, garlic green beans, roasted broccoli, or a crisp Caesar salad
It’s killer over buttered noodles or creamy risotto
A drizzle of hot sauce or sriracha ranch takes it to spicy heaven
Glass of Chardonnay or an iced Arnold Palmer? Chef’s kiss
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~620 kcal per serving
- Carbohydrates: ~8g per serving
- Protein: ~48g per serving