Here’s a homemade version of LongHorn Steakhouse Parmesan Crusted Chicken — juicy grilled chicken topped with a creamy, cheesy crust.
🍗 Parmesan Crusted Chicken (LongHorn Style)
🧾 Ingredients (4 servings)
For the chicken
- 4 boneless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the ranch spread
- ¼ cup ranch dressing
- ¼ cup grated Parmesan cheese
For the cheesy crust
- ½ cup shredded provolone or mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs
- 1 tbsp melted butter
🍳 Instructions
- Season the chicken
- Rub chicken with olive oil, salt, pepper, and garlic powder.
- Cook the chicken
- Grill or cook in a skillet over medium heat for 6–7 minutes per side until fully cooked.
- Prepare the ranch spread
- Mix ranch dressing and Parmesan cheese in a small bowl.
- Make the crust topping
- In another bowl combine shredded cheese, Parmesan, panko breadcrumbs, and melted butter.
- Add the topping
- Spread the ranch mixture over each cooked chicken breast.
- Sprinkle the cheesy breadcrumb mixture on top.
- Broil
- Place the chicken under the broiler for 2–3 minutes until the topping is golden and bubbly.
- Serve
- Serve hot with mashed potatoes, rice, or vegetables.
💡 Tips
- Add a slice of provolone cheese before the topping for an even creamier result.
- Broiling gives the topping that signature crispy crust just like the restaurant.
- A squeeze of lemon over the chicken brightens the flavor.
If you’d like, I can also show you the exact restaurant-style trick that makes the crust extra crunchy like at LongHorn Steakhouse.
