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Longhorn Parmesan Crusted Chicken Recipe

Longhorn Parmesan Crusted Chicken Recipe

A restaurant-style copycat of Longhorn’s parmesan chicken with a crispy, cheesy crust and creamy topping — made at home in 40 minutes.

  • Total Time: 25 minutes
  • Yield: 2 1x

Ingredients

Scale

For the Chicken

  • 2 boneless (skinless chicken breasts (pounded to 1/2 inch thick))
  • Salt and pepper to taste
  • 1 tbsp olive oil

For the Parmesan Crust

  • 1/3 cup grated parmesan cheese
  • 1/3 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 1 tsp garlic powder

For the Creamy Topping

  • 1/4 cup ranch dressing
  • 1/4 cup shredded mozzarella cheese
  • 2 tbsp sour cream
  • 1 tbsp grated parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C). Pound chicken breasts to even thickness and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Transfer to a baking sheet.
  3. Mix panko, parmesan, melted butter, and garlic powder for the crust.
  4. In another bowl, mix ranch, mozzarella, sour cream, and parmesan. Spoon over chicken.
  5. Top with parmesan crust mixture and bake for 12–15 minutes.
  6. Let rest 2 minutes before serving.

Notes

  • Use fresh parmesan for the best flavor.

  • You can prep the toppings ahead and bake later.

  • Gluten-free? Use GF breadcrumbs and check your ranch dressing.

  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Calories: 420

Keywords: copycat chicken, longhorn parmesan crusted chicken recipe, parmesan chicken