Copycat Longhorn Parmesan Crusted Chicken

If you’ve ever dined at Longhorn Steakhouse, you probably know how irresistible their Parmesan Crusted Chicken is. This copycat version brings the same juicy, tender chicken topped with a crispy Parmesan-Panko crust and melted Provolone cheese right to your kitchen. It’s a perfect choice for a family dinner or a special occasion when you want to impress with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
  Chicken breasts provide a lean, tender base for the cheesy, crispy topping. You can also substitute with chicken thighs for a juicier version.
• 1 cup shredded Parmesan cheese
  Parmesan cheese brings a salty, nutty flavor and helps create the crispy crust.
• 1/2 cup sliced Provolone cheese
  Provolone melts beautifully, adding a rich, creamy layer of flavor. Mozzarella or Swiss can be used as substitutes.
• 1/4 cup Panko breadcrumbs
  Panko breadcrumbs add a light, airy crunch that complements the cheese without making the dish too heavy.
• 2 tablespoons melted butter
  Butter helps bind the breadcrumbs and cheese together, and it enhances the golden, crispy texture of the crust.
• 1 teaspoon garlic powder
  Garlic powder adds a savory depth of flavor to the crust without overpowering the dish.
• Salt and pepper, to taste
  Simple seasoning to bring out all the flavors of the chicken and cheesy topping.
• 1 tablespoon chopped parsley (optional, for garnish)
  Fresh parsley adds a pop of color and a light, herby flavor to finish the dish.

Instructions:

Step 1: Prepare the Chicken

• Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a baking dish or line it with foil for easy cleanup.
• Season the Chicken: Season the chicken breasts with salt and pepper on both sides.
• Sear the Chicken: Heat a little oil in a skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side until browned. This helps lock in the juices.

Step 2: Bake the Chicken

• Transfer the seared chicken breasts to the prepared baking dish. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.

Step 3: Make the Parmesan Crust Topping

• Combine Ingredients: While the chicken is baking, mix the shredded Parmesan cheese, Panko breadcrumbs, melted butter, and garlic powder in a small bowl. Stir until well combined.

Step 4: Add the Cheese and Parmesan Crust

• Add Provolone: Once the chicken is cooked, remove it from the oven and layer the sliced Provolone cheese over the top of each chicken breast.
• Add Parmesan Crust: Spoon the Parmesan-Panko mixture evenly over each piece of chicken.
• Broil: Return the chicken to the oven and switch to broil. Broil for 2-3 minutes or until the cheese is melted and the Parmesan crust is golden and crispy. Keep an eye on it to prevent burning.

Step 5: Garnish and Serve

• Garnish: Remove the chicken from the oven and sprinkle with freshly chopped parsley (optional) for a pop of color and flavor.
• Serve: Serve hot with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad.

Serving and Storage Tips:

• Serving: Pair this Parmesan crusted chicken with classic sides like garlic mashed potatoes, roasted vegetables, or even a side of pasta for a hearty meal.
• Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, although the topping may lose some crispness.

Helpful Notes:

• Chicken Thickness: If your chicken breasts are thick, you can pound them to an even thickness for quicker, more even cooking.
• Panko Breadcrumbs: Using Panko breadcrumbs gives the Parmesan crust an extra crispy texture, but you can substitute with regular breadcrumbs if needed.
• Customize the Crust: For added flavor, mix in some Italian seasoning or smoked paprika with the breadcrumb mixture.

Tips from Well-Known Chefs:

• Chef Guy Fieri: “When breading or coating chicken, always use freshly grated Parmesan for a punch of flavor. It melts better and has a richer taste than the pre-grated kind.”
• Chef Ina Garten: “Don’t rush the broiling step—this is where you get that irresistible golden crust that adds texture and flavor to the dish.”

Frequently Asked Questions:

Q1: Can I use another type of cheese?
A1: Absolutely! While Provolone provides a great melt, you can use mozzarella or even Swiss cheese for a different flavor profile.

Q2: How can I prevent the chicken from drying out?
A2: Be careful not to overcook the chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). You can also tent the chicken with foil while baking to retain moisture.

Q3: Can I make this recipe with chicken thighs?
A3: Yes! You can use boneless, skinless chicken thighs. Adjust the baking time, as thighs may cook quicker than breasts.

Q4: What can I serve with this dish?
A4: Serve with classic sides like garlic mashed potatoes, roasted vegetables, or a Caesar salad. It’s also delicious with a side of pasta or rice.

Q5: Can I prepare the Parmesan crust topping ahead of time?
A5: Yes, you can mix the topping ingredients in advance and store them in the refrigerator for up to 1 day. Assemble the dish when ready to cook.

Q6: Can I make this dish gluten-free?
A6: Yes, you can substitute the Panko breadcrumbs with gluten-free breadcrumbs or even crushed gluten-free crackers.

Q7: Can I grill the chicken instead of baking it?
A7: Yes! Grill the chicken until fully cooked, then add the cheese and Parmesan topping and finish under the broiler for a crispy crust.

Q8: What can I substitute for Panko breadcrumbs?
A8: Regular breadcrumbs or crushed crackers can be used, but Panko provides the crispiest texture.

Q9: Can I freeze the leftovers?
A9: Yes, you can freeze the cooked chicken for up to 2 months. Reheat in the oven to keep the crust crispy.

Q10: How do I make the chicken juicier?
A10: Marinating the chicken for a few hours in olive oil, lemon juice, and herbs can add moisture and extra flavor to the chicken before baking.