Name: Longhorn Garlic Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Boneless, skinless chicken breasts; Parmesan cheese; Mozzarella cheese; Provolone cheese; Breadcrumbs; Butter; Fresh garlic, minced; Olive oil; Fresh parsley (for garnish)

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Longhorn Garlic Parmesan Crusted Chicken is a savory, juicy chicken dish with a crunchy, cheesy crust that brings restaurant-quality flavor straight to my home kitchen. With a golden parmesan topping, layers of melty cheese, and hints of garlic and butter, this recipe delivers big flavor with simple ingredients.

Why You’ll Love This Recipe

I love how this dish combines bold, familiar flavors with an elegant presentation. It’s easy enough for a weeknight dinner but impressive enough for guests. I get the perfect mix of juicy chicken and crunchy topping in every bite. It’s also highly adaptable, whether I want to keep it low-carb or switch up the cheeses. Plus, it pairs beautifully with almost any side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Parmesan cheese
Mozzarella cheese
Provolone cheese
Breadcrumbs
Butter
Fresh garlic (minced)
Olive oil
Fresh parsley

Directions

Preheat and Prepare: I preheat the oven and lightly grease a baking dish.
Cook the Chicken: In a skillet with olive oil, I sauté the chicken breasts for a few minutes per side until golden brown.
Mix the Toppings: In a bowl, I mix together parmesan, mozzarella, provolone, breadcrumbs, and minced garlic.
Assemble: I place the seared chicken into the baking dish and top each piece with the cheese mixture.
Bake: I bake until the cheese is bubbly and golden and the chicken is cooked through.
Garnish: A sprinkle of fresh parsley finishes it off before serving.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Dairy-Free: I use dairy-free cheeses and nutritional yeast.
Different Cuts: I sometimes use chicken thighs instead of breasts for extra juiciness.
Spicy Twist: I add red pepper flakes or cayenne pepper to the topping.
Nutty Crunch: I include finely chopped almonds or walnuts in the breadcrumb mix for added texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F until warmed through, which helps retain the crispiness. For a faster option, I microwave it, but the crust softens a bit.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often switch to chicken thighs for more flavor and moisture. I just make sure to adjust the cooking time slightly, as they may take a bit longer.

What can I use instead of parsley for garnish?

I like to change it up with fresh basil or chives, depending on what I have on hand. Both give a fresh pop of flavor and color.

Is this dish gluten-free?

Not as written, but I make it gluten-free by using gluten-free breadcrumbs or almond flour as a substitute.

Can I make this recipe ahead of time?

Yes, I often prep the chicken and the cheese topping separately, store them in the fridge, and assemble everything right before baking.

How do I get a crispier topping?

For extra crisp, I broil the dish for the last 2-3 minutes of baking, keeping a close eye to avoid burning.

Conclusion

Longhorn Garlic Parmesan Crusted Chicken is one of those reliable, delicious meals I keep coming back to. It’s quick enough for a weeknight, fancy enough for company, and endlessly customizable to suit my preferences. Whether I’m serving it with salad, veggies, or mashed potatoes, it never fails to deliver comfort and flavor.

Longhorn Garlic Parmesan Crusted Chicken