Now this Longhorn Parmesan Crusted Chicken recipe is the kind that you can bring that restaurant experience home. Chicken breasts, marinated and grilled to tenderness, are layered with a smooth ranch spread, then topped with a crispy, cheesy Parmesan crumb coating. The tangy notes complement the savory in a way that truly makes each bite pop, and also helps the crispy texture shine.
Easy enough to prepare for a family dinner, or special enough for entertaining friends, this recipe’s flexible prep means you can grill, bake or broil the chicken. Pair with roasted veggies, mashed potatoes or a crisp salad for a complete crowd-pleaser meal that will definitely be a favorite!
Why You’ll Love It:
Rich Layers of Flavor: Beginning with the zesty marinade, and ending with the creamy ranch and crispy topping, every bite is loaded with flavor.
Multiple Cooking Options: Conveniently grilled, baked, or stovetop cooked.
At home restaurant-style: Basically, it’s like making your Longhorn Steakhouse meal in your own home.
Crowd Favorite: This dish goes over well with kids and adults alike.
Key Ingredients:
Chicken Breasts: Finally, boneless, skinless chicken breasts are always a go-to.
Provolone Cheese: This smooth, gooey cheese makes a luscious topping over the chicken.
Olive Oil: This is a key ingredient in the marinade, keeping the chicken juicy and flavorful.
Ranch Dressing: Provides tangle and creaminess in both the marinade and ranch spread.
Worcestershire Sauce: Adds umami nudge to the marinade, deepening flavor.
Panko Bread Crumbs: Crisp Parmesan topping that adds crunch to the dish.
Parmesan Cheese: Shredded Parmesan and grated Parmesan yield nutty, salty flavors within the spread and in the crumb topping.
Butter: Makes sure the crumb topping browns and crisps under the broiler.
Garlic and Spices: Add minced garlic, garlic salt and black pepper, a lot of flavoring.
Full recipe with amounts and instructions is located in the recipe card in the bottom of the post
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Step-by-Step Instructions:
Preparation:
Marinate the Chicken:
Prepare the Marinade:
In a mixing bowl combine and whisk:
½ cup olive oil
½ cup prepared ranch dressing
Worcestershire sauce (3 tablespoons)
1 teaspoon vinegar
1 teaspoon lemon juice
1 tablespoon minced garlic
½ teaspoon black pepper
Mix until all the ingredients are fully incorporated.
Marinate:
Put 4 boneless, skinless chicken breasts in a resealable plastic bag or shallow dish.
If using a resealable plastic bag, seal and rub the marinade over the chicken so every part is well coated.
Seal the bag (or place a cover on the dish) and refrigerate for 2-3 hours or overnight if you want maximum flavor and tenderness.
Cooking the Chicken
Grill or Cook the Chicken:
Preheat:
Preheat the grill to medium-high heat. If you use a grill pan or the oven, preheat to 375°F (190°C).
Cook:
Remove the chicken from the marinade, letting the excess drip off.
Grill or cook the chicken for 12-15 minutes, flipping halfway through, until fully cooked.
Internal temperature should be 165°F (74°C).
Prepare the Ranch Spread
Mix the Spread:
In a small bowl, combine:
¼ cup grated Parmesan
¼ cup ranch dressing
Stir until smooth and creamy.
Set Aside:
Set aside for spreading on chicken when assembling.
Prepare the Parmesan Crumb Topping
Combine Ingredients:
In another bowl, mix:
½ cup panko bread crumbs
1 teaspoon garlic salt
⅓ cup shredded Parmesan
2 tablespoons melted butter
Add the breadcrumbs and stir until evenly moistened.
Set Aside:
Save this for spooning on the chicken before broiling.
Assembly and Final Cooking
Prepare the Chicken for Broiling:
Preheat the Broiler:
Arrange an oven rack in the center and preheat the broiler.
Assemble:
Remove the grilled chicken breasts to an oven-safe casserole dish.
Top each chicken breast with 2 tablespoons of ranch spread.
Add a thick layer of shredded provolone cheese on top of it.
Add Crumb Topping:
Sprinkle the Parmesan crumb topping evenly over each chicken breast.
Lightly press the topping so it can stick.
Broil the Chicken:
Broil:
Broil the casserole dish once it has been heated.
Broil for 2 to 4 minutes, keeping a close eye, until the cheese is melted and the crumb topping is golden brown.
Don’t burn it, so avoid over-broiling.
Serving
Garnish and Serve:
Take the dish out of the oven and sprinkle with fresh herbs, such as parsley or chives for color and flavor.
Serve hot with side dishes, such as roasted vegetables, mashed potatoes or a salad.
Serving Suggestions:
Classic Dinner Pairing: Pair with creamy mashed potatoes, sautéed green beans or roasted vegetables for a hearty meal.
Light & Fresh: Serve with a simple garden salad or steamed broccoli for a lighter, healthier meal.
Italianate: With buttered noodles or a risotto that’s drizzled with olive oil, maybe another sprinkling of fresh herbs.
Sandwich Style: A decadent but casual sandwich sliced and layered into a crusty baguette: Just the ticket for lunch or a relaxed dinner.
Storage and Meal Prep Tips:
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tips
For the crispy topping, reheat in oven at 350°F (175°C) for 10-12 minutes. Do not reheat in the microwave because it can get soggy chicken.
Freezing
Freeze cooked chicken (minus crumb topping) in an airtight container for up to 2 months.
If you reheat the casserole, add fresh cheese and crumb topping for the best texture.
Make-Ahead Option
Victorian-shirtless chicken for three days.
The crumb topping can be prepared ahead and kept in an airtight container for 3 days.
Variations:
Spicy Parmesan Crusted Chicken
Mix in a pinch of cayenne pepper or red pepper flakes into the crumb topping to spice things up.
Low-Carb Version
Use almond flour or crushed pork rinds in place of panko bread crumbs, to keep the dish keto-friendly.
Cheesy Upgrade
Use a mix of cheeses such as mozzarella, sharp cheddar or Gruyère for a silkier topping.
Mediterranean Twist
Swap Greek yogurt for ranch in the marinade, and stir in sun-dried tomatoes and oregano for the crumb topping.
Vegetarian Option
Replace the chicken with thick slabs of eggplant or portobello mushroom. Keep the same marinade, ranch spread and crumb topping.
Conclusion:
This Longhorn Parmesan Crusted Chicken is pure comfort food! With its chicken, perfectly marinated, gooey cheese, and crispy topping, it’s a recipe you will be making time and again.
Whether you’re having it for a family meal, for a dinner party centerpiece, or as a satisfying treat for yourself, this dish comes through triumphantly on all counts. Serve with your favorite sides, and I promise this will be an instant hit at the table!
Want more comforting chicken recipes? For more restaurant menus cooked up at home, try Chicken Marsala or Creamy Garlic Tuscan Chicken. Enjoy!
Longhorn Parmesan Crusted Chicken: A Festive and Irresistible Treat
Ingredients
- 4 boneless, skinless chicken breasts pounded to ¾ inch thickness
- 1 cup shredded provolone cheese
- 1/2 cup olive oil for marinade
- 1/2 cup prepared ranch dressing divided
- 3 tbsp Worcestershire sauce for marinade
- 1 tsp vinegar for marinade
- 1 tsp lemon juice for marinade
- 1 tbsp minced garlic for marinade
- 1/2 tsp black pepper for marinade
- 1/4 cup grated Parmesan cheese for ranch spread
- 1/2 cup panko bread crumbs for Parmesan crumb topping
- 1 tsp garlic salt for Parmesan crumb topping
- 1/3 cup shredded Parmesan cheese for Parmesan crumb topping
- 2 tbsp melted butter for Parmesan crumb topping
Instructions
- In a mixing bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, minced garlic, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for 2-3 hours or overnight.
- Preheat a grill to medium-high heat or an oven to 375°F (190°C). Remove the chicken from the marinade, allowing excess to drip off. Grill or cook the chicken for 12-15 minutes, flipping once, until fully cooked and the internal temperature reaches 165°F (74°C).
- In a small bowl, mix grated Parmesan and ranch dressing until smooth and creamy. Set aside.
- In another bowl, combine panko bread crumbs, garlic salt, shredded Parmesan, and melted butter. Mix until evenly moistened and set aside.
- Transfer the grilled chicken breasts to an oven-safe casserole dish. Spread 2 tablespoons of ranch spread over each chicken breast. Top with shredded provolone cheese and the Parmesan crumb topping, pressing gently to adhere.
- Position the oven rack in the center and preheat the broiler. Broil the chicken for 2-4 minutes, watching closely, until the cheese melts and the crumb topping turns golden brown. Avoid over-broiling to prevent burning.
- Garnish the chicken with fresh herbs like parsley or chives. Serve immediately with sides such as roasted vegetables, mashed potatoes, or a fresh salad.