Longhorn Steakhouse Parmesan Chicken

Taha Ayad

Longhorn Steakhouse Parmesan Chicken

This homemade version of Longhorn Steakhouse Parmesan Chicken brings restaurant-style comfort to your kitchen with juicy chicken breasts topped with a golden, cheesy crust and rich flavor.

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Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts (about 6 oz each)
½ cup ranch dressing
½ cup Italian dressing
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup freshly grated Parmesan cheese
½ cup shredded provolone cheese
½ cup plain Panko breadcrumbs
2 tablespoons melted butter
2 tablespoons mayonnaise

Method

1. Flatten chicken breasts to ½ inch thickness and marinate in ranch and Italian dressing for at least 30 minutes.
2. Preheat oven to 375°F and heat olive oil in an oven-safe skillet.
3. Sear chicken 3–4 minutes per side until golden brown but not fully cooked.
4. In a bowl, mix Parmesan, breadcrumbs, melted butter, and mayonnaise for the topping.
5. Add provolone slices on chicken, then spoon the Parmesan mixture over each piece.
6. Bake for 15 minutes or until chicken reaches 165°F internal temperature.
7. Broil 1–2 minutes for a crispy crust.
8. Let rest a few minutes before serving.

Notes

To prevent a soggy crust, use freshly grated cheese and finish under the broiler.

For meal prep, marinate the chicken ahead of time and store the topping separately until ready to bake.