Name: LongHorn Parmesan Crusted Chicken Copycat Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (flattened to 1/2-inch thickness); 1/2 cup ranch dressing; 1/4 cup grated Parmesan cheese; 1 cup shredded Provolone cheese (or mozzarella); 1/2 cup Panko breadcrumbs; 1/4 cup melted butter; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika

Why This Copycat Recipe Works

LongHorn's Parmesan Crusted Chicken is consistently the #1 non-steak item ordered at the restaurant. It is incredibly popular because of its unique contrast of texture: the chicken breasts are fire-grilled until juicy and tender, coated with a melty layer of Provolone cheese and creamy ranch dressing binder, and crowned with a toasted, buttery garlic panko Parmesan mixture. This recipe replicates that exact profile using common home kitchen tools.

Reviewer Rating: ⭐⭐⭐⭐⭐ (4.9/5 from 42 home cooks). Last Updated: July 2026.

Prep Time	Cook Time	Total Time	Servings	Est. Price per Serving
15 minutes	15 minutes	30 minutes	4 servings	~$3.25 (vs $19.79 at restaurant)

Step-by-Step Instructions

1. Prepare and Season the Chicken

Use a meat mallet to pound chicken breasts to an even 1/2-inch thickness. This ensures even cooking and keeps the breasts juicy. In a small bowl, whisk together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Sprinkle the spice rub evenly on both sides of the chicken.

2. Grill/Sear the Chicken

Heat olive oil in a heavy cast-iron skillet or grill pan over medium-high heat. Place chicken breasts in the hot skillet. Cook undisturbed for 5 to 6 minutes. Flip and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a foil-lined baking tray.

3. Make the Topping Binder

In a small bowl, combine ranch dressing and 1/4 cup grated Parmesan cheese. This serves as the binder that locks in the moisture and adds a subtle zesty tang to the chicken.

4. Prepare the Parmesan Panko Crumbs

In another bowl, mix melted butter, panko breadcrumbs, garlic powder, and another 1/4 cup grated Parmesan. The panko absorbs the butter and will toast beautifully under the oven broiler.

5. Build the Cheese & Crumb Layers

Preheat your oven broiler to high. Place one slice of Provolone cheese on top of each grilled chicken breast. Spread a thick layer of the ranch-Parmesan binder over the cheese. Spoon the buttered panko breadcrumbs generously on top, pressing down slightly so they adhere.

6. Broil and Serve

Place the baking tray under the broiler for 2 to 3 minutes, watching closely. Remove immediately once the cheese melts completely and the panko crumbs turn a golden brown. Serve hot with a side of steamed broccoli or french fries.

Grill Master Tips & Variations

Don't Overcook: Breast meat dries out quickly. Use a food thermometer and pull the chicken at 160°F from the skillet. It will carry over to 165°F while under the broiler.
Cheese Variations: While LongHorn uses white provolone, you can substitute Mozzarella for extra stretch, or Swiss cheese for a sharper flavor profile.
Gluten-Free Version: Replace regular panko breadcrumbs with gluten-free breadcrumbs or crushed pork rinds for a low-carb keto crunch.

Nutrition & Price Disclaimer

Menu prices and nutrition estimates represent the standard LongHorn Steakhouse recipe verified in 2026. A restaurant serving (~9 oz) has approximately 650 calories, while a larger portion (~12 oz) has 1,120 calories. Homemade values can vary based on brand choices for ranch dressing and butter. Check the official menu at longhornsteakhouse.com.