Here’s a copycat-style version of the famous Parmesan Crusted Chicken from LongHorn Steakhouse — juicy grilled chicken topped with a creamy ranch spread and a crispy, cheesy crust.
🧀 LongHorn Steakhouse Parmesan Crusted Chicken (Copycat)
🛒 Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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½ cup olive oil
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¼ cup ranch dressing
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1 tablespoon white vinegar or lemon juice
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1 teaspoon garlic powder
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½ teaspoon paprika
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½ teaspoon salt
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½ teaspoon black pepper
For the Parmesan Crust:
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½ cup ranch dressing
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½ cup grated Parmesan cheese
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½ cup shredded provolone cheese
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½ cup shredded mozzarella cheese
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¼ cup panko breadcrumbs
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2 tablespoons melted butter
👩🍳 Instructions
1️⃣ Marinate the chicken
Whisk together olive oil, ranch, vinegar/lemon juice, and seasonings.
Coat chicken and marinate at least 30 minutes (up to 4 hours for best flavor).
2️⃣ Cook the chicken
Grill over medium heat 6–7 minutes per side, or cook in a skillet until internal temp reaches 165°F (74°C).
3️⃣ Make the topping
Mix ranch and Parmesan together in a small bowl.
In another bowl, combine provolone, mozzarella, panko, and melted butter.
4️⃣ Assemble
Place cooked chicken on a baking sheet.
Spread a layer of the ranch-Parmesan mixture on each piece.
Top with shredded cheese mixture.
5️⃣ Broil
Broil 2–4 minutes until cheese is melted and golden brown. Watch closely so it doesn’t burn.
🍽️ Serve With
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Mashed potatoes
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Steamed broccoli
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Garlic butter green beans
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Rice pilaf
💡 Tips for That Restaurant Flavor
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Pound chicken to even thickness before marinating.
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Use freshly grated Parmesan for best melt and flavor.
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For extra crisp topping, toast panko lightly before mixing.
If you’d like, I can also give you a baked-only version (no grill needed) or a lighter version with fewer calories.