Copycat Longhorn Parmesan Crusted Chicken

You’re probably well aware of just how delicious Parmesan Crusted Chicken from Longhorn Steakhouse is if you’ve ever had it. This copycat version has all that juicy, tender chicken coated with a crunchy Parmesan-Panko crust and gooey Provolone cheese right in your own kitchen. Simplicity is the key to elegance, and this is a wonderful choice for family dinner or any occasion where you want to impress with very little work involved.

Ingredients:

4 chicken breasts, boneless and skinless
Chicken breasts offer a tender, lean base for the cheesy, crisp topping. (You’re welcome to use chicken thighs instead, for a juicier version.)

1 cup grated Parmesan cheese
The salty, nutty flavor of Parmesan cheese also helps form the crust.

1/2 cup [2 ounces] sliced Provolone cheese
Provolone melts beautifully, giving a layer of flavor that is rich and creamy. Mozzarella or Swiss will work, too.

1/4 cup Panko breadcrumbs
Panko breadcrumbs deliver a crispy, airy crunch that doesn’t weigh down the cheese in this dish.

2 tablespoons melted butter
Butter binds the breadcrumbs and cheese together, and it enriches the golden, crunchy texture of the crust.

1 teaspoon garlic powder
Garlic powder provides savory depth of flavor to the crust without overpowering the dish.

Salt and pepper, to taste
Just simple seasoning to enhance all the flavours of the chicken and cheesy topping.

1 tablespoon chopped parsley (for garnish, optional)
Chopped fresh parsley provides bright color as well as a light, herby note to finish the dish.

Instructions:

Step 1: Prepare the Chicken

• The first step is to preheat the oven to 400°F (200°C). Grease a baking dish or line with foil to ease cleanup.
• Season the Chicken: Generously season the chicken breasts with salt and pepper on all sides.
• Sear the Chicken: In a skillet, heat a drizzle of oil on medium-high. Brown the chicken breasts on each side for 3-4 minutes. This helps seal in the juices.

Step 2: Bake the Chicken

• Arrange the crisped chicken breasts in the prepared baking dish. Place in a preheated oven and bake for 15-20 min. or until internal temp read 165°F or more and chicken is fully cooked.

Step 3: Prepare the Parmesan Crust Topping

• Make the coating: In a small bowl, stir together the shredded Parmesan cheese, Panko breadcrumbs, melted butter and garlic powder while the chicken bakes. Stir until well combined.

Step 4: Sprinkle on the Cheese and Parmesan Crust

• Add Provolone: After chicken is cooked, and removed from the oven, place it under broiler, and lay the Provolone cheese slices over each chicken breast.
• Add Parmesan Crust Add 3 tablespoons Parm and divided panko over top of each piece of chicken.
• Broil: Put the chicken back in the oven, and set to broil. Broil until cheese is melted and the Parmesan crust is golden and crispy, 2-3 minutes. Watch it to avoid it burning.

Step 5: Garnish and Serve

• Garnish: Take the chicken out of the oven and hit it with chopped fresh parsley (optional) to provide some color, some taste and depth.
• CHICKEN SAUTE: Serve warm with your choice of sides, such as mashed potatoes, steamed vegetables, or a simple salad.

Serving and Storage Tips:

Serving Suggestions: It is great with good old garlic mashed potatoes, roasted veggies, pasta – serve it however you want!

Storage: Leftover chicken can be stored, covered in an airtight container, in the refrigerator for up to 3 days. Reheat in the oven or microwave, though the topping may lose some of its crispness.

Helpful Notes:

Chicken Thickness: If you have thick chicken breasts, pound them to an even thickness for faster, more even cooking.

Panko Breadcrumbs: I like using Panko breadcrumbs to give the Parmesan crust an extra crispy texture, but you can use regular breadcrumbs if you need.

Add a Twist to the Crust: For more flavor, stir a little Italian seasoning or smoked paprika into the breadcrumb mixture.

Tips from Well-Known Chefs:

Chef Guy Fieri: “I’ve always used freshly grated Parmesan because it adds a punch of flavor when breading or coating chicken. It melts better, and has a better flavor than the pre-grated type.”

Chef Ina Garten: “Don’t rush the broiling step — that’s where you get that irresistible golden crust that gives the dish texture and flavor.”

Frequently Asked Questions:

Q1: Can I substitute for a different type of cheese?

A1: Absolutely! Provolone gives a terrific melt, but mozzarella or even Swiss cheese works if you’re after another flavor profile.

Q2: How do I keep the chicken from drying out?

A2: Watch the chicken closely, so it doesn’t get overcooked. I recommend using a meat thermometer to check that the internal temperature is 165°F (74°C). You can also tight-rope the chicken with foil as it bakes to help the meat retain moisture.

Q3: Can I use chicken thighs for this recipe?

A3: Yes! You can use boneless and skinless chicken thighs. Adjust the time in the oven, since thighs might be done sooner than breasts.

Q4: What should I serve with this dish?

A4: Try the classics — garlic mash, roasted veg, Caesar salad. It’s also tasty alongside pasta or rice.

Q5: Can I make the Parmesan crust topping in advance?

A5: You may make the topping ingredients in advance and exchange the topping mixture up to 1 day ahead; simply cover and refrigerate until you need the topping. Assemble the dish when you are ready to cook.

Q6: Is there any way to make this dish gluten-free?

A6: Yes, you can use gluten free breadcrumbs instead of the Panko breadcrumbs, or even some crushed gluten free crackers.

Q7: Can I barbecue the chicken instead of baking it?

A7: Yes! Grill the chicken until cooked through, then add the cheese and Parmesan topping and finish under the broiler for a crispy crust.

Q8: What can I use in place of Panko breadcrumbs?

A8: You can use regular breadcrumbs or crushed crackers, but Panko will give you the crispiest texture.

Q9: Is it possible to freeze what is left over?

A9: Yes! You can freeze the cooked chicken for up to 2 months. Reheat in oven to maintain crust.

Q10: How can I make the chicken juicer?

A10: A few hours of marinating the chicken in olive oil, lemon juice, and herbs will add moisture and extra flavor to the chicken before baking it.