Longhorn Parmesan Crusted Chicken

Why You’ll Love This Recipe

This recipe has everything you love: juicy, perfectly seasoned chicken breasts topped with a creamy ranch spread, melted cheese, and a crispy Parmesan and breadcrumb crust. It’s packed with flavor, easy to prepare, and feels like a special-occasion meal while being simple enough for a weeknight dinner. You get all the satisfaction of dining out—without leaving home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Olive oil
• Salt, pepper, garlic powder, and paprika
• Shredded provolone or mozzarella cheese
• Grated Parmesan cheese
• Panko breadcrumbs
• Ranch dressing (or creamy Caesar dressing)
• Mayonnaise
• Optional garnish: chopped parsley

Directions

1. Preheat oven to 400°F (200°C).
2. Pound chicken breasts to an even thickness and season both sides with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3–4 minutes per side until browned. Transfer to a baking dish.
4. In a small bowl, mix equal parts ranch dressing and mayonnaise (about 2 tablespoons each). Spread a thin layer over each chicken breast.
5. Top with shredded provolone or mozzarella cheese.
6. In another bowl, combine Panko breadcrumbs with grated Parmesan cheese. Sprinkle the mixture over the cheese layer.
7. Bake uncovered for 10–15 minutes, or until the chicken is fully cooked (internal temp 165°F) and the topping is golden brown and bubbly.
8. Let rest for a few minutes before serving. Garnish with parsley if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Spicy version: Add crushed red pepper flakes or a touch of hot sauce to the ranch-mayo spread.
• Herb crust: Mix Italian seasoning or fresh chopped basil into the breadcrumb topping.
• Cheese swap: Try Swiss, sharp cheddar, or fontina instead of provolone.
• Grill-first method: Grill the chicken before baking to add smoky flavor.
• Gluten-free: Use gluten-free Panko or crushed gluten-free crackers for the crust.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through and the crust is crispy again, about 10–12 minutes.
Microwaving is convenient but may soften the crust.
Freezing is not recommended due to the texture of the cheese and crust once thawed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs will work, though you may need to adjust cooking time slightly.

Do I have to sear the chicken first?

Searing helps build flavor and keeps the chicken juicy, but you can skip it and bake the chicken longer (25–30 minutes total).

What can I substitute for ranch dressing?

Creamy Caesar, garlic aioli, or a simple mix of sour cream and herbs can work well.

Can I make this in the air fryer?

Yes, cook the chicken at 375°F in the air fryer for about 15–18 minutes, adding the topping halfway through.

What’s the best way to get a crispy crust?

Use Panko breadcrumbs and broil the chicken for the last 1–2 minutes of baking if you want extra crispiness.

Can I make this ahead of time?

You can prep everything in advance, but bake it just before serving for the best texture.

What should I serve with Parmesan Crusted Chicken?

Mashed potatoes, green beans, roasted vegetables, or a fresh salad make perfect sides.

Can I double the recipe?

Yes, just use a larger baking dish and avoid overcrowding to ensure even cooking.

What internal temperature should the chicken reach?

The safe internal temperature is 165°F for fully cooked chicken.

Is this similar to the restaurant version?

Yes, this is a close homemade copycat with the same creamy, cheesy, crispy topping that made the original so popular.

Conclusion

Longhorn Parmesan Crusted Chicken is the kind of meal that feels indulgent yet is surprisingly easy to make. With its tender chicken base, creamy ranch-mayo layer, gooey melted cheese, and crunchy Parmesan crust, it delivers on every level. Whether you’re recreating a restaurant favorite or treating your family to something special, this recipe is sure to impress.

Longhorn Parmesan Crusted Chicken

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Longhorn Parmesan Crusted Chicken is a flavorful, restaurant-inspired dish featuring juicy seasoned chicken breasts topped with a creamy ranch-mayo layer, melty cheese, and a crispy Parmesan breadcrumb crust. It’s a homemade version of the popular steakhouse favorite.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 cup shredded provolone or mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/3 cup Panko breadcrumbs
• 2 tablespoons ranch dressing
• 2 tablespoons mayonnaise
• Optional garnish: chopped parsley

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Instructions

1. Preheat oven to 400°F (200°C).
2. Pound chicken breasts to even thickness. Season both sides with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden brown. Transfer to a baking dish.
4. In a small bowl, mix ranch dressing and mayonnaise. Spread a thin layer over each chicken breast.
5. Top with shredded provolone or mozzarella cheese.
6. In another bowl, combine Panko breadcrumbs and grated Parmesan cheese. Sprinkle evenly over the cheese layer.
7. Bake uncovered for 10–15 minutes or until the chicken is fully cooked (internal temp 165°F) and topping is golden and bubbly.
8. Let rest for a few minutes before serving. Garnish with chopped parsley if desired.

Notes

• Add red pepper flakes or hot sauce to the ranch-mayo mix for a spicy kick.
• Use gluten-free Panko for a gluten-free version.
• Broil for 1–2 minutes at the end of baking for extra crispy topping.
• Try different cheeses like cheddar or Swiss for flavor variations.
• Grill the chicken instead of searing for added smoky taste.

Nutrition

• Serving Size: 1 chicken breast
• Calories: 460
• Sugar: 1g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 8g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 120mg