Longhorn Parmesan Chicken Recipe

I’ve spent years fiddling with copycat recipes, but LongHorn’s Parmesan Crusted Chicken was one I kept circling back to — mostly because folks around here ask for it like it’s gold dust. And rightly so. It’s got everything going for it: grilled chicken, creamy ranch, molten provolone, and that ridiculously addictive golden parmesan crust that’s half cheese, half breadcrumb heaven.

I’ve cracked it, tested it, served it at a Sunday potluck, and yes — someone licked the plate. So let me walk you through this like we’re in the kitchen together. No filters. No fluff. Just real talk and good food.

What Exactly Is LongHorn Parmesan Chicken?

If you’ve never had it at the restaurant, imagine this:

You start with a grilled chicken breast that’s juicy, not dry — because you treated it right from the start. Then comes the ranch. Not poured — but layered, like a creamy base coat. Provolone cheese melts over the top, sealing in that tangy richness. But the clincher? That golden parmesan crust — buttery, crisped under the broiler, and the kind of thing people try to scrape off the tray even after the chicken’s gone.

It’s not your everyday chicken dinner. It’s the kind of dish that makes folks think you’re hiding a chef in the pantry.

Let’s Talk Chicken: Choosing & Prepping

I always say this — don’t skimp on the chicken. Buy boneless, skinless breasts, and here’s the trick: pound them to an even thickness. I can’t tell you how many people overcook one end just to get the other side done.

If the breast is too thick on one side, lay it between two sheets of cling film and give it a couple of good smacks with a rolling pin or a heavy skillet. About 1/2 inch thick across the board is your target. That alone will change your chicken game forever.

Season Like You Mean It

Dry seasoning goes on before any sauce — we’re not boiling chicken here. I use:

• Garlic powder
• Onion powder
• Smoked paprika
• Salt and pepper

Why smoked paprika? Because it adds depth without turning the dish into BBQ. It’s subtle, but once you taste it, you’ll keep it stocked.

Cook the Chicken Right

I use a cast iron skillet or grill pan. If I’m cooking for a crowd, I’ll use the outdoor grill. About 5 to 6 minutes per side does it, depending on your heat and thickness. You want sear marks and internal temp hitting 165°F.

Pro tip: Let it rest for 5 minutes after grilling before you top it. That way, the juices stay inside instead of running all over the place.

Now Comes the Ranch

I know — some purists will try to fight this step. “Ranch on chicken?” they’ll scoff. But listen, that cool tang cuts through the savory layers and balances everything. I’ve tried it with Caesar, I’ve tried it with Alfredo — none of them touch ranch for this dish.

I use a thick, quality bottled ranch or sometimes make my own with buttermilk, mayo, garlic, dill, and onion powder. Either way, you want just enough to coat the top of the chicken.

Provolone Layer

One slice per piece. No more, no less. Melted provolone acts like a cheese blanket that hugs the chicken and holds the ranch in place while the crust goes on top.

You can swap it with mozzarella if you're out of provolone — but just know, you’ll lose that slight sharpness. Mozzarella is stretchier and milkier, while provolone gives it a bit of edge.

The Parmesan Crust — Don’t Play Around

This is the crown jewel. You’re mixing:

• Grated parmesan
• Panko breadcrumbs
• Melted butter

It’s not just cheese. The panko gives it crunch, the butter helps it brown fast under the broiler, and the parmesan melts into a golden, nutty topping.

Now, if you’re the “make it extra” type (like me on Saturdays), add a tablespoon of mayo or sour cream into that crust mixture. It makes it slightly creamy underneath while the top crisps up. Sounds weird — but it hits every time.

Broil Don’t Bake

Your chicken is already cooked — this is just about finishing it. Turn your broiler on high and slide the tray in.

Give it 2 to 4 minutes, and do not walk away. This step goes from “perfect” to “burnt cheese regret” in seconds. When it turns golden brown and you see some bubbly edges? Pull it.

Serving It Up Right

You don’t need to dress this up much — this chicken speaks for itself. But if you’re plating for family or guests, try pairing with:

• Garlic mashed potatoes
• Steamed broccoli or green beans
• Texas toast or buttery dinner rolls
• Corn on the cob with butter

A little drizzle of ranch or a touch of garlic butter on top makes it even more indulgent.

My Variations & Kitchen Experiments

I’ve been tweaking this for years — and here are a few spins I’ve done that might work for you:

1. Spicy Kick

Add a pinch of cayenne to the seasoning and a few crushed red pepper flakes into the crust mix. Works like a charm if you're into heat.

2. Low-Carb Version

Skip the panko. Just parmesan and a bit of almond flour with butter. Still broil it — still comes out golden and crisp.

3. Air Fryer Hack

Yep, I’ve tried it. You can do this whole thing in the air fryer if you pre-cook the chicken and just air fry the topped chicken for 3–4 minutes to finish. Not as charred, but it works.

Ingredient Swaps (When You're Short on Something)

• Chicken Thighs instead of breasts? Go for it — more flavor, just adjust cooking time.
• Mozzarella in place of provolone? Doable, but you lose that slight tang.
• Homemade ranch instead of bottled? Always a win if you’ve got time.
• Italian breadcrumbs instead of panko? Yes, but panko gives better texture.
• Fresh grated parmesan vs pre-shredded? Fresh melts smoother, but pre-shredded works fine here.

How to Store and Reheat It (Still Tasty the Next Day)

This reheats surprisingly well. I wrap leftovers in foil and store in the fridge for up to 3 days.

To reheat:
Oven or air fryer at 350°F for 8–10 minutes. It brings the crust back to life. Avoid microwaving — it softens the crispiness.

If you're meal prepping, don’t broil them until the day you eat. Just grill, refrigerate, and then do the topping and broil when ready.

The Difference a Good Crust Makes

I’ve had people tell me they used to hate chicken breasts until they tried this. Why? Because the crust traps the moisture in the chicken while giving that crackly, cheesy edge that tastes like something off a steakhouse grill.

That texture contrast — the tender meat and the crunch on top — is what makes this memorable. It’s not trying to be healthy. It’s trying to be satisfying.

Common Questions I Get About This Dish

Can I grill the chicken outdoors instead of in a pan?
Absolutely. I prefer it that way when the weather’s good. Just bring it inside for the topping and broiling step.

What’s the best kind of ranch to use?
I love Ken’s Steakhouse Ranch for this. But if you make your own with fresh herbs and real buttermilk, it slaps even harder.

Can I use chicken tenders instead?
Sure can. They cook faster and are great for kids. Just watch the broiler — they can burn quicker.

Is this like chicken parmesan?
Not quite. No marinara, no mozzarella-heavy layer. It’s more savory-ranch than tomato-sauce based.

Can I make this gluten-free?
Use gluten-free panko or crushed pork rinds for the crust. Still crispy, still delicious.

Final Word from My Kitchen

This LongHorn Parmesan Chicken isn’t just another copycat dish. It’s one of those keepers that slips into your regular dinner rotation and never leaves.

It’s for when you’re tired of basic grilled chicken but still want something you can pull off on a weeknight. It’s for picky eaters who “don’t like ranch” until they try this. It’s for anyone who wants their kitchen to smell like a high-end chain steakhouse for one glorious hour.

And yeah — once your neighbors get a whiff? They’re gonna start “just stopping by.”