Copycat LongHorn Parmesan Crusted Chicken is juicy seared chicken breast under a layer of melted provolone and a crisp, garlicky Parmesan and panko crust. It gives you the steakhouse dinner at home on a weeknight, in well under an hour.
How to make LongHorn Parmesan crusted chicken: Sear the seasoned breasts, bake them at 400°F for 15 to 20 minutes until they reach 165°F, then top with provolone and a Parmesan-panko-butter mixture and broil for 2 to 3 minutes.
Why You’ll Love It
- Steakhouse crust at home: melted provolone underneath and a crunchy Parmesan-panko layer on top.
- Juicy chicken: a quick sear locks in color, then the oven finishes the breasts gently.
- Short ingredient list: chicken, two cheeses, panko, butter and garlic powder.
- Dinner in under an hour: the topping is mixed while the chicken bakes.
Ingredient Notes
Chicken breasts: Use 4 boneless, skinless breasts. If one is much thicker than the others, pound it to match, so all four reach temperature at the same time.
Parmesan and provolone: You need both. The provolone melts into a soft, creamy layer, and the Parmesan gives the crust its salty, nutty crunch. I grate the Parmesan myself when I can, because freshly grated cheese browns more evenly under the broiler.
Panko: Panko stays crisper than fine breadcrumbs. Only 1/4 cup goes in, so it binds the cheese without turning the topping bready.
Melted butter and garlic powder: The butter helps the topping brown, and the garlic powder seasons it evenly. Mix both into the cheese and panko so every bite of crust tastes the same.
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Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil, for searing
- 1 cup shredded Parmesan cheese
- 1/2 cup sliced Provolone cheese
- 1/4 cup Panko breadcrumbs
- 2 tbsp melted butter
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp chopped parsley, optional, for garnish
How to Make Parmesan Crusted Chicken
1. Heat the oven. Preheat the oven to 400°F (200°C). Grease a baking dish or line it with foil.
2. Sear the chicken. Season the chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat, then sear the chicken for 3-4 minutes per side until browned.
3. Bake. Transfer the seared chicken to the baking dish and bake for 15-20 minutes, until the internal temperature reaches 165°F (74°C).
4. Mix the topping. While the chicken bakes, mix the Parmesan, Panko, melted butter and garlic powder in a small bowl.
5. Add the cheese. Once the chicken is cooked, layer the Provolone over each breast and top with the Parmesan-Panko mixture.
6. Broil. Broil for 2-3 minutes, until the cheese is melted and the topping is golden and crispy. Watch closely so it does not burn.
7. Serve. Garnish with chopped parsley if you like and serve hot.
How to Get the Crust Golden, Not Burnt
The broiler does all the browning here, and it works fast. Two to three minutes is enough to melt the provolone and toast the Parmesan and panko, so stay by the oven and keep the door where you can see through it.
Put the rack in the upper part of the oven, but not right under the element, so the crust browns before the cheese underneath goes greasy. You want a deep golden top with a few darker edges. If one corner of the dish browns first, turn the dish around for the last minute.
I always make sure the chicken has already reached 165°F before the cheese goes on. The broil is only for the crust, so the chicken should be done by then, and the crust should never be your cue that the meat is cooked.
Tips for Success
Why is my chicken dry?
It stayed in the oven after it was done. Start checking with a thermometer at the low end of the baking time and take it out as soon as the thickest part reads 165°F.
Why didn’t the chicken brown when I seared it?
The pan was not hot enough or the breasts were wet. Pat them dry, heat the oil until it shimmers, and leave them alone for the full 3 to 4 minutes before turning.
Why is the topping soggy?
The butter was stirred in unevenly, or the topping sat on the chicken too long before broiling. Mix it well and broil right after you pile it on.
Variations
- Add lemon: drizzle a little lemon juice over the chicken just before serving for a brighter finish.
- Change the melting cheese: mozzarella can stand in for provolone if that is what you have.
If you’re looking for another copycat chicken dinner, Malibu Chicken pairs golden breaded chicken with ham and Swiss.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat until the chicken reads 165°F. The oven keeps the crust crisper than the microwave, which softens it.
What to Serve With It
Serve it the steakhouse way with a potato side and green beans. Ruth’s Chris-style potatoes au gratin or garlic Parmesan mashed potato cups both fit, and Texas Roadhouse copycat green beans round out the plate. For another cheesy chicken dinner, try melt-in-your-mouth chicken breasts, baked cream cheese chicken or Italian Parmesan chicken skewers.
Frequently Asked Questions
How does LongHorn do the Parmesan crust?
This copycat builds it in two layers: sliced provolone melted right on the cooked chicken, then a mix of Parmesan, panko, melted butter and garlic powder broiled until golden and crisp.
How do you make Parmesan crusted chicken at home?
Sear the chicken, bake it until it reaches 165°F, then add the cheese and crumb topping and broil for a few minutes. The steps above walk you through each stage.
Can I skip the searing step?
You can bake the chicken straight away, but it will be paler and less flavorful on the outside. Bake it until it reaches 165°F before adding the topping, the same as the seared version.
LongHorn Parmesan Crusted Chicken at a Glance
This copycat LongHorn Parmesan crusted chicken is pan-seared chicken breast baked, then topped with Provolone and a Parmesan-panko crust and broiled until golden. It takes about 46 minutes and serves four.
- The chicken: four boneless, skinless chicken breasts, seared in olive oil.
- The topping: shredded Parmesan, sliced Provolone, panko breadcrumbs, melted butter and garlic powder.
- The finish: chopped parsley over the top before serving.
Final Notes
Have the topping mixed and the broiler hot before the chicken comes out, so the last step takes only a couple of minutes. If you have a question or make it for dinner, tell me how it turned out in the comments.
LongHorn Parmesan Crusted Chicken Copycat Recipe
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Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil for searing
- 1 cup shredded Parmesan cheese
- 1/2 cup sliced Provolone cheese
- 1/4 cup Panko breadcrumbs
- 2 tbsp melted butter
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp chopped parsley optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking dish or line with foil.
- Season the chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat, then sear for 3-4 minutes per side until browned.
- Transfer the seared chicken to the baking dish and bake for 15-20 minutes, until the internal temperature reaches 165°F (74°C).
- While the chicken is baking, mix Parmesan, Panko, melted butter, and garlic powder in a small bowl.
- Once the chicken is cooked, layer Provolone cheese over each breast and top with the Parmesan-Panko mixture.
- Broil for 2-3 minutes until the cheese is melted and the topping is golden and crispy. Watch closely to avoid burning.
- Remove from the oven and garnish with chopped parsley if desired. Serve hot.
Notes
Nutrition
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2 comments
DELISH! My picky eaters and I devoured this. Thank you!
Followed the recipe and made this for dinner and everyone throughly enjoyed it and said “this is a keeper”! Great flavor/taste and very simple to make.