I’ve always been a fan of comforting, restaurant-style meals that you can recreate at home, and the Longhorn Parmesan Crusted Chicken recipe is one of those dishes that hits all the right spots. It’s crispy, cheesy, and packed with flavor, making it a perfect choice for a family dinner or a special occasion.
This recipe captures the essence of Longhorn Steakhouse’s famous dish, but it’s simple enough for anyone to make in their own kitchen.
What makes this dish so special is its balance of textures and tastes—the juicy chicken, the crunchy parmesan crust, and the creamy ranch topping come together for a meal that feels indulgent yet approachable. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and rewarding. Let’s dive into how you can bring this restaurant favorite to your table.
Why People Love This Longhorn Parmesan Crusted Chicken
This dish is a crowd-pleaser because it combines familiar ingredients in a way that feels elevated. The parmesan crust adds a satisfying crunch, while the chicken stays tender and juicy.
It’s versatile enough to pair with a variety of sides, from mashed potatoes to a fresh salad. Plus, it’s a great way to impress guests without spending hours in the kitchen.
The creamy ranch and cheesy topping make it feel indulgent, but it’s not overly heavy. Home cooks love how easy it is to customize with their favorite seasonings or herbs.
Ingredients You’ll Need
To make this Longhorn Parmesan Crusted Chicken, gather these simple ingredients. Most are pantry staples, making this recipe budget-friendly.
- Chicken Breasts: 4 boneless, skinless breasts, about 6-8 ounces each.
- Olive Oil: 2 tablespoons for cooking the chicken.
- Salt: 1 teaspoon for seasoning.
- Black Pepper: ½ teaspoon for flavor.
- Garlic Powder: 1 teaspoon for a savory kick.
- All-Purpose Flour: ½ cup for dredging.
- Eggs: 2 large eggs for the coating.
- Panko Breadcrumbs: 1 cup for crunch.
- Parmesan Cheese: ¾ cup, grated, for the crust.
- Provolone Cheese: 4 slices for the topping.
- Ranch Dressing: ½ cup for the creamy layer.
- Butter: 2 tablespoons, melted, for the crust.
- Fresh Parsley: 1 tablespoon, chopped, for garnish (optional).
Kitchen Tools Required
You don’t need fancy equipment to make this dish. Here’s what you’ll need:
- Large Skillet: For cooking the chicken.
- Baking Sheet: For finishing the chicken in the oven.
- Mixing Bowls: For the dredging and coating process.
- Tongs: For handling the chicken.
- Measuring Cups and Spoons: For accurate portions.
- Whisk: For beating the eggs.
Preparation Tips Before You Start
A little prep goes a long way to make this recipe smooth. Follow these tips to set yourself up for success.
- Pound the Chicken: Use a meat mallet to pound the chicken to an even ½-inch thickness. This ensures it cooks evenly.
- Set Up a Breading Station: Arrange three shallow bowls for flour, eggs, and the panko-parmesan mix. This keeps things organized.
- Preheat the Oven: Set your oven to 400°F (200°C) before you start cooking. It’ll be ready when you need it.
- Use Fresh Parmesan: Grate your own parmesan for better flavor and texture. Pre-grated cheese can be dry and less flavorful.
Step-by-Step Cooking Instructions
Step 1: Season the Chicken
Pat the chicken breasts dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Let them sit for 5 minutes to absorb the flavors.
Step 2: Prepare the Breading Station
In one bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, mix panko breadcrumbs with ½ cup of grated parmesan.
Step 3: Coat the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip it in the egg, then coat it in the panko-parmesan mixture. Press gently to ensure the coating sticks.
Step 4: Cook the Chicken
Heat olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown. Work in batches if needed to avoid crowding.
Step 5: Transfer to Baking Sheet
Place the cooked chicken breasts on a baking sheet. They’ll finish cooking in the oven to stay juicy. Ensure they’re not overlapping for even cooking.
Step 6: Add Ranch and Cheese
Spread 2 tablespoons of ranch dressing over each chicken breast. Top each with a slice of provolone cheese. This adds the creamy, cheesy layer.
Step 7: Make the Parmesan Crust
Mix the remaining ¼ cup of parmesan with melted butter and a pinch of panko. Sprinkle this mixture evenly over the chicken breasts for extra crunch.
Step 8: Bake the Chicken
Bake in the preheated oven for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cheese should be melted and bubbly.
Step 9: Garnish and Serve
Remove the chicken from the oven and let it rest for 2-3 minutes. Garnish with chopped parsley if desired. Serve hot with your favorite sides.
Nutritional Information
Here’s the nutritional breakdown per serving (1 chicken breast):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 42g |
| Fat | 28g |
| Saturated Fat | 10g |
| Carbohydrates | 22g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 920mg |
Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.
Serving Suggestions
This dish is versatile and pairs well with many sides. Here are some ideas to complete your meal:
- Mashed Potatoes: Creamy mashed potatoes soak up the cheesy ranch topping beautifully.
- Steamed Vegetables: Broccoli or green beans add a fresh, healthy balance.
- Garden Salad: A light salad with a vinaigrette cuts through the richness.
- Garlic Bread: Perfect for soaking up any extra sauce on the plate.
- Rice Pilaf: A fluffy rice side complements the chicken’s bold flavors.
Tips for Success
To make sure your Longhorn Parmesan Crusted Chicken turns out perfect, keep these pointers in mind:
- Don’t Skip Pounding: Evenly pounded chicken cooks faster and stays tender.
- Use a Thermometer: Check the internal temperature to avoid overcooking.
- Customize the Ranch: Add a pinch of cayenne or herbs to the ranch for extra flavor.
- Make It Ahead: Bread the chicken up to 4 hours in advance and refrigerate until ready to cook.
- Try Different Cheeses: Swap provolone for mozzarella or cheddar for a twist.
Why This Recipe Works
The Longhorn Parmesan Crusted Chicken recipe shines because it balances simplicity with bold flavors. The breading process creates a crispy exterior that locks in the chicken’s juices. The ranch and cheese topping adds a creamy, tangy element that feels indulgent but not overwhelming.
This dish is also adaptable. You can tweak the seasonings or swap ingredients based on what you have on hand. It’s a great recipe for beginners and experienced cooks alike, offering restaurant-quality results at home.
If you’re looking for more inspiration on breaded chicken dishes, check out this guide to crispy chicken recipes for additional tips and ideas.
Storing and Reheating
Leftovers can be just as delicious if stored properly. Wrap cooled chicken tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 3 days.
To reheat, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and heat for 10-12 minutes to keep the crust crispy. Avoid microwaving, as it can make the coating soggy.
Freezing Instructions
You can freeze this dish for longer storage. After cooking, let the chicken cool completely. Wrap each piece in plastic wrap, then place in a freezer-safe bag.
Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven as described above.
Variations to Try
This recipe is easy to customize to suit different tastes. Here are a few ideas to switch things up:
- Spicy Version: Add ½ teaspoon of cayenne pepper to the breadcrumb mixture.
- Herb-Infused: Mix dried oregano or thyme into the ranch dressing.
- Gluten-Free: Use gluten-free flour and breadcrumbs for a celiac-friendly dish.
- Low-Carb: Skip the flour and breadcrumbs, and use crushed pork rinds for the crust.
Summary
The Longhorn Parmesan Crusted Chicken recipe is a fantastic way to bring restaurant-quality flavor to your home kitchen. With its crispy parmesan crust, juicy chicken, and creamy ranch topping, it’s a dish that appeals to both kids and adults. The recipe is straightforward, using simple ingredients and easy techniques that anyone can master.
Whether you’re cooking for a weeknight dinner or a special gathering, this dish is sure to impress. Pair it with your favorite sides, and enjoy the satisfying crunch and rich flavors. It’s a recipe you’ll want to make again and again.
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well. Adjust cooking time to ensure they reach 165°F internally.
How can I make this dish lighter?
Use low-fat ranch dressing and reduce the cheese. Bake the chicken instead of pan-frying to cut oil.
Can I prepare this ahead of time?
Bread the chicken up to 4 hours in advance and refrigerate. Cook when ready to serve.
What if I don’t have provolone cheese?
Mozzarella or cheddar are great substitutes. They melt well and complement the flavors.
How do I keep the crust crispy?
Avoid stacking the chicken after cooking, and reheat in the oven, not the microwave.
Longhorn Parmesan Crusted Chicken Recipe
Equipment
- Large skillet
- Baking Sheet
- Mixing bowls
- Tongs
- Measuring cups and spoons
- Whisk
Ingredients
- Chicken Breasts: 4 boneless skinless breasts, about 6-8 ounces each.
- Olive Oil: 2 tablespoons for cooking the chicken.
- Salt: 1 teaspoon for seasoning.
- Black Pepper: ½ teaspoon for flavor.
- Garlic Powder: 1 teaspoon for a savory kick.
- All-Purpose Flour: ½ cup for dredging.
- Eggs: 2 large eggs for the coating.
- Panko Breadcrumbs: 1 cup for crunch.
- Parmesan Cheese: ¾ cup grated, for the crust.
- Provolone Cheese: 4 slices for the topping.
- Ranch Dressing: ½ cup for the creamy layer.
- Butter: 2 tablespoons melted, for the crust.
- Fresh Parsley: 1 tablespoon chopped, for garnish (optional).
Instructions
Step 1: Season the Chicken
- Pat the chicken breasts dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Let them sit for 5 minutes to absorb the flavors.
Step 2: Prepare the Breading Station
- In one bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, mix panko breadcrumbs with ½ cup of grated parmesan.
Step 3: Coat the Chicken
- Dredge each chicken breast in flour, shaking off excess. Dip it in the egg, then coat it in the panko-parmesan mixture. Press gently to ensure the coating sticks.
Step 4: Cook the Chicken
- Heat olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown. Work in batches if needed to avoid crowding.
Step 5: Transfer to Baking Sheet
- Place the cooked chicken breasts on a baking sheet. They’ll finish cooking in the oven to stay juicy. Ensure they’re not overlapping for even cooking.
Step 6: Add Ranch and Cheese
- Spread 2 tablespoons of ranch dressing over each chicken breast. Top each with a slice of provolone cheese. This adds the creamy, cheesy layer.
Step 7: Make the Parmesan Crust
- Mix the remaining ¼ cup of parmesan with melted butter and a pinch of panko. Sprinkle this mixture evenly over the chicken breasts for extra crunch.
Step 8: Bake the Chicken
- Bake in the preheated oven for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cheese should be melted and bubbly.
Step 9: Garnish and Serve
- Remove the chicken from the oven and let it rest for 2-3 minutes. Garnish with chopped parsley if desired. Serve hot with your favorite sides.
