This copycat Longhorn parmesan crusted chicken is a tender, juicy chicken breast topped with a creamy ranch spread, melted cheese, and a crisp parmesan-garlic crust. It’s rich, flavorful, and just as good as the restaurant version—if not better—made right at home in my own kitchen.
Why You’ll Love This Recipe
I love this recipe because it gives me that steakhouse-quality flavor without leaving the house. The chicken stays juicy and flavorful thanks to the seasoned sear, while the cheesy, garlicky crust adds that irresistible crunch. It’s perfect for a weeknight dinner or something special when I want to impress guests. Plus, it pairs beautifully with mashed potatoes, roasted veggies, or a crisp salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless skinless chicken breasts
-
Olive oil
-
Salt and pepper
-
Garlic powder
-
Paprika
-
Ranch dressing (bottled or homemade)
-
Shredded mozzarella cheese
-
Shredded parmesan cheese
-
Panko breadcrumbs
-
Minced garlic
-
Melted butter
Directions
-
I start by seasoning the chicken with salt, pepper, garlic powder, and paprika.
-
I heat olive oil in a skillet and sear the chicken over medium-high heat for 4–5 minutes per side, until golden. I remove it from the skillet and set it aside.
-
In a small bowl, I mix ranch dressing with a little mozzarella and parmesan.
-
In another bowl, I mix the remaining parmesan, panko breadcrumbs, garlic, and melted butter to make the crunchy topping.
-
I place the seared chicken on a baking sheet or oven-safe skillet.
-
I spread the ranch-cheese mixture over each piece, then sprinkle the breadcrumb-parmesan mixture on top.
-
I bake it in a preheated oven at 400°F (200°C) for 15–20 minutes, or until the chicken is cooked through and the topping is golden and bubbly.
-
I let it rest for a couple minutes before serving.
Servings and timing
This recipe makes about 4 servings. It takes around 10–15 minutes to prep, 10 minutes to sear, and 15–20 minutes to bake, so I usually set aside 35–40 minutes total.
Variations
I’ve made this with different cheeses like provolone or Monterey Jack for a twist. When I want extra heat, I add crushed red pepper to the topping or mix some hot sauce into the ranch. I also sometimes use chicken thighs for extra juiciness or even turn this into a sandwich with toasted buns and lettuce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or toaster oven at 350°F (175°C) until the chicken is hot and the crust is crispy again—usually 10–15 minutes. The microwave works too, but the crust won’t be as crisp.
FAQs
Can I use pre-cooked chicken?
I don’t recommend it for this recipe since the searing and baking steps help develop the flavor and texture. But if I’m in a rush, I’ve used grilled chicken breasts and just baked them with the topping.
What if I don’t have ranch dressing?
I make a quick version with mayo, a little sour cream or yogurt, garlic powder, onion powder, dill, and lemon juice. It works great in a pinch.
How do I know the chicken is done?
I check that the internal temperature is 165°F (74°C) using a meat thermometer. The juices should also run clear when I cut into it.
Can I prep this ahead?
Yes, I season and sear the chicken ahead of time, and prep the toppings separately. When I’m ready to bake, I assemble everything and pop it in the oven.
Is this recipe freezer-friendly?
I don’t usually freeze it after baking because the topping can get soggy, but I’ve frozen the seared chicken and topping separately. Then I assemble and bake fresh when needed.
Conclusion
This copycat Longhorn parmesan crusted chicken is a total flavor bomb—tender, cheesy, garlicky, and crispy all in one bite. I love how simple it is to recreate a restaurant favorite at home, and it’s become a regular in my dinner rotation. Whether I’m feeding family or guests, this one always gets rave reviews.
Copycat Longhorn Parmesan Crusted Chicken
A restaurant-style parmesan crusted chicken featuring juicy seared breasts topped with ranch, mozzarella, parmesan, and a crispy garlic-parmesan breadcrumb crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/3 cup ranch dressing
- 1/2 cup shredded mozzarella cheese
- 3/4 cup shredded parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside.
- In a bowl, mix ranch dressing with mozzarella and 1/4 cup of the parmesan cheese.
- In another bowl, combine remaining 1/2 cup parmesan, panko breadcrumbs, minced garlic, and melted butter to make the topping.
- Place seared chicken on a baking sheet or oven-safe skillet. Spread the ranch-cheese mixture evenly over each piece.
- Sprinkle the parmesan breadcrumb mixture on top of the cheese layer.
- Bake for 15–20 minutes, or until chicken reaches 165°F (74°C) and the topping is golden and bubbly.
- Let rest for a few minutes before serving.
Notes
- Try different cheeses like provolone or Monterey Jack for variety.
- Add crushed red pepper flakes or hot sauce for heat.
- Use chicken thighs for extra juiciness or serve in toasted buns for a sandwich version.
- Prep ahead by searing chicken and storing toppings separately until ready to bake.
- Best reheated in the oven to keep the crust crispy.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 480
- Sugar: 1g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 130mg
