LongHorn Steakhouse’s Parmesan Crusted Chicken

Intro

If you’ve ever been to LongHorn Steakhouse, you know their Parmesan Crusted Chicken is one of the stars of the menu. Juicy, seasoned chicken breasts are grilled (or seared) to perfection, then topped with a creamy ranch-Parmesan sauce, a golden-brown breadcrumb crust, and melty cheese. The result? Tender meat with a crunchy, savory topping that’s downright addictive. This copycat recipe brings that restaurant magic home in under 40 minutes, and you can even customize the crust for extra crisp or more gooey cheese.

Prep: 5 minutes

Cooking Chicken: 12–15 minutes

Making Topping: 3 minutes

Broiling: 2–3 minutes

Total: ~25–28 minutes

Ingredients (Serves 4)

For the Chicken:

4 boneless, skinless chicken breasts (about 6–8 oz each)

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon paprika

For the Parmesan Crust:

½ cup mayonnaise (or ranch dressing for more tang)

¼ cup grated Parmesan cheese (fresh, not the powder)

¼ cup shredded provolone cheese

2 tablespoons panko breadcrumbs

2 tablespoons melted butter

1 teaspoon garlic powder

½ teaspoon dried parsley

Instructions with Timing

Prepare the Chicken (5 minutes)

Pat chicken breasts dry with paper towels.

Rub both sides with olive oil, then season with salt, pepper, garlic powder, and paprika.

Cook the Chicken (12–15 minutes)

Grill:

Preheat grill to medium-high heat (about 400°F / 205°C).

Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).

Pan Sear & Oven Finish:

Heat a skillet over medium-high with a drizzle of olive oil.

Sear chicken for 3–4 minutes per side until golden.

Transfer to a baking dish and finish in a 375°F (190°C) oven for 6–8 minutes.

Make the Parmesan Crust (3 minutes)

In a small bowl, combine mayonnaise (or ranch), Parmesan, and provolone.

In another small bowl, mix panko, melted butter, garlic powder, and parsley.

Assemble & Broil (3–4 minutes)

Spread a spoonful of the mayo-Parmesan mixture over each cooked chicken breast.

Sprinkle the buttery panko mixture on top.

Place under the oven broiler for 2–3 minutes, or until the top is golden brown and cheese is melted. Keep a close eye to avoid burning.

Serve (2 minutes)

Let rest for 2 minutes before serving.

Garnish with extra parsley if desired.

Tips for Success

For extra flavor, marinate chicken in Italian dressing for 30 minutes before cooking.

Don’t skip the broiler — it’s what gives the crust its signature golden crunch.

Use freshly grated Parmesan for the best melt and taste.

Serving Suggestion

Serve with garlic mashed potatoes, roasted vegetables, or a fresh Caesar salad to mimic the restaurant experience.