Longhorn Parmesan Crusted Chicken (Easy Copycat Recipe!)

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This Longhorn Parmesan Crusted Chicken Copycat recipe tastes EXACTLY like the restaurant version, and I’m not exaggerating. After trying their parmesan crusted chicken at Longhorn Steakhouse with my husband, I knew I had to recreate it at home—and honestly, mine might be even better. The crispy panko crust, creamy mayo mixture, and melted provolone make this the most requested chicken dish in my house.

I recently had an impromptu dinner with my family at Longhorn Steakhouse. I haven’t been to Longhorn in a long time, so I was excited to see what they had. Although I got their grilled garlic shrimp entree, my husband ordered the Parmesan Crusted Chicken, and when I tasted a bite, I about lost my mind. It was one of the best-crusted chicken recipes I’d ever had—crispy, creamy, cheesy, and absolutely packed with flavor.

I knew right then I was going to have to figure out how to make it at home.

Why This Longhorn Copycat Is Better Than the Restaurant

Look, I love Longhorn Steakhouse. But here’s the thing: their Parmesan Crusted Chicken costs around $17-20 per person. This recipe makes 6 servings for maybe $25-30 total. That’s about $4-5 per serving for restaurant-quality chicken you make at home.

Plus, when you make it yourself:

• You control the portion sizes (Longhorn’s portions aren’t huge)
• You can make it as cheesy as you want
• No waiting for a table or driving across town
• Leftovers reheat beautifully for lunch
• You know exactly what’s in it (no mystery ingredients)

But the REAL reason: It tastes just as good, if not better, when it’s fresh out of your own oven.

What Makes Longhorn’s Parmesan Crusted Chicken Special?

If you’ve had Longhorn’s version, you know it’s not your typical Parmesan chicken. Here’s what sets it apart:

The marinade – They marinate the chicken first so it’s incredibly juicy and flavorful, not dry like a lot of chicken breasts can be.

The creamy layer – This isn’t just breadcrumbs on chicken. There’s a rich, creamy mayo mixture (mixed with cream cheese and ranch seasoning) that goes between the chicken and the cheese. This is what makes it special.

The cheese layers – Two kinds of cheese: provolone slices that melt into the creamy layer, plus parmesan mixed into the toasted panko crust. That double cheese hit is KEY.

The panko crust – They toast the panko breadcrumbs in butter first so they’re already golden and crispy before going on the chicken. This ensures you get that perfect crunch.

The sear – They sear the chicken in a cast iron skillet first before topping and baking. This locks in the juices and adds flavor.

When you combine all these elements, you get chicken that’s crispy, creamy, cheesy, and juicy all at once. It’s layers of texture and flavor that make every bite incredible.

How to Make Longhorn Parmesan Crusted Chicken at Home

This recipe has a few steps, but I promise it’s easier than it looks. The key is preparing everything in stages so nothing gets rushed.

Step 1: Marinate the chicken (30 minutes to 2 hours ahead). Mix olive oil, salt, pepper, garlic powder, onion powder, lemon juice, and minced garlic. Pour over thin chicken breasts and refrigerate. This step makes ALL the difference in keeping the chicken juicy.

Step 2: Sear the chicken. Heat a large cast iron skillet with olive oil over medium-high heat. Sear the marinated chicken breasts for 5 minutes per side until golden brown and the internal temperature reaches 165°F. This creates a flavorful crust and seals in moisture.

Step 3: Make the creamy mixture. While the chicken rests, mix softened cream cheese, mayo, ranch seasoning, lemon juice, Italian seasoning, salt, and pepper until smooth. This is the secret sauce that makes Longhorn’s version so good.

Step 4: Toast the panko. Melt butter in a small skillet and add panko breadcrumbs. Toast over medium-high heat until golden brown, stirring constantly. Take them off the heat immediately—they go from perfect to burned FAST.

Step 5: Assemble and bake. Place seared chicken in a baking dish. Spread a heaping tablespoon of the creamy mixture on each breast. Top with a slice of provolone cheese. Mix parmesan into the toasted panko and sprinkle generously over the top.

Step 6: Bake. Bake uncovered at 375°F for 10 minutes until the cheese is melted and bubbly. Let it cool slightly before serving so the layers set.

The result? Restaurant-quality chicken that looks impressive but is honestly pretty straightforward to make.

Why You Need to Marinate the Chicken First

I cannot stress this enough: do not skip the marinade. Here’s why it matters:

Chicken breasts are naturally lean and can dry out easily, especially when you’re searing them at high heat. The marinade (olive oil, lemon juice, garlic, and seasonings) does three things:

1. Adds moisture – The olive oil helps the chicken retain juices during cooking
2. Tenderizes – The lemon juice breaks down proteins slightly, making the chicken more tender
3. Builds flavor – The garlic and seasonings infuse the meat so it’s flavorful all the way through, not just on top

I’ve made this both ways—with and without the marinade—and trust me, the marinated version is noticeably better. Even 30 minutes makes a difference, but if you can give it 1-2 hours, do it.

The Secret to the Creamy Layer

This is what makes Longhorn’s version different from regular parmesan chicken. That creamy mayo-cream cheese mixture creates a rich, tangy layer that keeps the chicken moist and adds incredible flavor.

Here’s what goes in it:

• Cream cheese (or sour cream)
• Mayo
• Ranch seasoning
• Italian seasoning
• Lemon juice
• Salt and pepper

Why each ingredient matters:

• Cream cheese adds richness and body
• Mayo brings tang and helps it spread smoothly
• Ranch seasoning adds herbaceous, garlicky flavor
• Italian seasoning adds basil, oregano notes
• Lemon juice brightens everything up

When you spread this on the chicken and then top it with provolone, the cheese melts into the creamy mixture and creates this incredibly luscious layer. It’s basically like a fancy cheese sauce built right into the chicken.

Why Toasting the Panko Makes a Difference

If you just sprinkle raw panko on top and bake it, you’ll get okay results. But if you toast the panko in butter first, you’ll get RESTAURANT results.

Here’s what happens when you toast panko:

• It develops a nutty, buttery flavor
• It gets crispy and golden BEFORE it goes on the chicken
• It stays crunchier after baking because it’s already toasted
• The butter adds richness

This is a technique I learned from making this recipe, and now I toast panko for everything. It’s a game-changer for any recipe that calls for breadcrumb topping.

Pro tip: Stir constantly while toasting. Panko goes from perfect to burned in about 30 seconds, so don’t walk away.

Can You Make This Without Mayonnaise?

Yes! I know some people aren’t fans of mayo. Here’s what you can do:

Option 1: Use all cream cheese or sour cream. Double the cream cheese and skip the mayo entirely. It won’t spread quite as easily, but it’ll still be delicious.

Option 2: Use Greek yogurt. Replace the mayo with plain Greek yogurt. It’s tangier and lighter but still creamy.

Option 3: Use a different creamy base. Ricotta cheese mixed with a little milk would work, or even a thick alfredo sauce.

The mayo adds tang and helps the mixture spread smoothly, but the recipe is flexible. The key is having SOME kind of creamy layer between the chicken and cheese—that’s what makes this special.

Is Longhorn Parmesan Crusted Chicken Gluten-Free?

The traditional recipe is NOT gluten-free because it uses panko breadcrumbs, which are made from wheat. However, you can easily make a gluten-free version:

For gluten-free:

• Use gluten-free panko breadcrumbs (Ian’s or Aleia’s brands work great)
• Or use crushed gluten-free crackers (Ritz-style or buttery crackers)
• Or use crushed pork rinds for a low-carb/keto version
• Make sure your ranch seasoning is gluten-free (most are, but check labels)

Toast the gluten-free panko or crackers the same way—in butter until golden. The technique stays the same; you’re just swapping the breadcrumb type.

I’ve made this with gluten-free panko for friends with celiac disease, and they couldn’t tell the difference. The crispy crust still happens!

What to Serve with Longhorn Parmesan Crusted Chicken

This chicken is rich and indulgent, so I like to pair it with lighter sides:

My favorite combinations:

• Roasted asparagus – The slight char and earthiness balance the creamy chicken
• Garlic mashed potatoes – Go all-in on comfort food
• Fresh garden salad – Something crisp and fresh to cut the richness
• Steamed broccoli – Simple and healthy
• Pasta with marinara – Make it a full Italian-American feast
• Rice pilaf – Absorbs the extra sauce

At Longhorn, they serve it with two sides. I usually do one starch (rice or potatoes) and one vegetable.

Tips for Perfect Longhorn Copycat Chicken Every Time

After making this multiple times, here’s what I’ve learned:

Use thin chicken breasts. Thick chicken breasts take too long to cook through and the topping can burn. If you only have thick breasts, pound them to about ¾-inch thickness.

Don’t skimp on the creamy layer. A heaping tablespoon per breast is the right amount. Too little and you lose that signature richness.

Watch the panko like a hawk. Seriously, it burns fast. Stir constantly and remove from heat as soon as it’s golden.

Let it rest before serving. Give the chicken 5 minutes to rest after baking. This lets the layers set so they don’t slide off when you cut into it.

Use a meat thermometer. The chicken should hit 165°F internal temperature when you sear it. Don’t overcook it or it’ll be dry.

Invest in provolone. The provolone is key. Don’t substitute mozzarella—it’s too mild. Provolone has that tangy, slightly sharp flavor that makes this taste like Longhorn’s version.

Why This Recipe Is a Winner

This Longhorn parmesan crusted chicken has become one of the most-requested meals in my house. My kids love it, my husband asks for it weekly, and it’s fancy enough to serve to guests without being complicated.

The combination of juicy marinated chicken, creamy tangy sauce, melted provolone, and crispy parmesan panko crust is just unbeatable. Every bite has multiple textures and flavors, and it’s the kind of meal that makes you close your eyes and savor it.

Plus, knowing you’re making restaurant-quality food at home for a fraction of the price? That’s a win.

If you’ve been craving Longhorn’s parmesan crusted chicken but don’t want to drive out or pay $20 per person, this is your answer. Make it once, and I guarantee it’ll become a regular in your rotation.

Commonly Asked Questions

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