Name: Longhorn Garlic Parmesan Crusted Chicken
Prep time: 20 min
Cook time: 20 min
Total time: PT-487125H57M29S
Ingredients: 4 boneless skinless chicken breasts, pounded to about ½″ thickness; Salt and pepper, to taste; 2–3 tablespoons vegetable oil; Marinade:; ½ cup Italian dressing (or ⅓ cup olive oil + ⅓ cup ranch dressing); ⅓–½ cup ranch dressing; 2–3 tablespoons Worcestershire sauce; 1 teaspoon distilled white vinegar; 1 teaspoon lemon juice; 1 tablespoon minced garlic; ½ teaspoon ground black pepper; Ranch‑Cheese Spread:; ¼ cup grated Parmesan cheese; ¼ cup ranch dressing; Parmesan Crumb Topping:; ½–¾ cup panko breadcrumbs; ¼–⅓ cup freshly grated Parmesan cheese; 1½–2 teaspoons garlic powder (or garlic salt); 2–3 tablespoons melted salted butter

I’m excited to share my version of Longhorn Steakhouse’s Parmesan Crusted Chicken: juicy, marinated chicken topped with melted provolone and Parmesan cheese, and finished with a crispy garlic‑buttered Parmesan‑Panko crust under the broiler.

Longhorn Garlic Parmesan Crusted Chicken

Why I’ll Love This Recipe

I love that this recipe delivers restaurant‑quality chicken at home. The marinade keeps the chicken juicy, the cheesy topping adds richness, and the broiled crust gives the satisfying crunch I crave. It’s impressive but surprisingly easy—especially when I use a cast iron skillet or a grill pan.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Boneless skinless chicken breasts, pounded thin (~½–¾ inch)
• Olive oil and/or vegetable oil
• Italian salad dressing (or a mix of olive oil, vinegar, lemon juice, Worcestershire sauce, garlic, pepper)
• Ranch dressing (liquid)
• Minced garlic
• Provolone cheese slices (or shredded)
• Grated Parmesan cheese
• Panko breadcrumbs
• Melted butter
• Garlic powder
• Optional: onion powder, salt, pepper, chopped parsley for garnish

directions

I pound the chicken breasts to about ½–¾ inch thickness for even cooking.
I whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar (or lemon juice), minced garlic, pepper (and optionally onion powder, salt) for the marinade. I marinate the chicken for at least 30 minutes or up to overnight in the fridge.
I heat oil in a cast‑iron or grill pan over medium‑high heat and sear the chicken 3–5 minutes per side until golden but not fully cooked.
I mix grated Parmesan and ranch dressing to make a cheesy spread and spoon it over each chicken piece, then top with provolone slices.
I preheat the broiler (or set oven low‑broil around 450 °F), transfer the chicken to an oven‑safe dish or keep it in the oven‑safe skillet, and broil for 3–5 minutes, until cheese melts and begins to bubble.
While broiling, I stir together melted butter, garlic powder, Parmesan, and panko breadcrumbs. After broiling cheese, I spoon this crumb mixture over the chicken and broil another 1–3 minutes until golden and crisp.
I remove from oven, let the chicken rest a few minutes, garnish with chopped parsley if I like, and serve immediately.

Servings and timing

This recipe serves about 4 people, depending on portion size (What’s Mom Cookin?).
Prep time: ~15 minutes (plus marinade time 30 min–overnight); Cook time: ~20 minutes searing + broiling; Total active time: ~30–40 minutes over an hour including marinade.

Variations

I sometimes swap Italian dressing for crush‑and‑mix homemade marinade or use Italian in place of ranch for a lighter flavor. I’ve substituted provolone with mozzarella, Swiss or Munster if that’s what I have on hand. For a low‑carb version, I swap panko with crushed pork rinds in the crust mix. If I don’t have a broiler, I bake the chicken at 425 °F in the oven for 15–18 minutes before topping and broiling to finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, I use a preheated oven or air fryer at 350 °F for 10–15 minutes to restore crispness; microwaving works but may soften the topping.

FAQs

What cheese combo mimics Longhorn best?

I use both provolone and Parmesan—Parmesan for flavor in the crust and provolone for melty richness. Mozzarella, Swiss, or Munster would also work if needed.

Can I skip marinating overnight?

Yes—I marinate at least 30 minutes but get best flavor if I let it go overnight in the fridge.

Is grilling required, or can I pan-sear?

Grilling gives great sear, but I often pan‑sear on medium‑high heat in a skillet, then finish in the oven—it works beautifully.

How do I make this gluten-free?

I substitute panko with gluten‑free breadcrumbs or crushed gluten‑free crackers in the topping—you still get that crunchy finish.

Can anyone do this without a broiler?

Absolutely—I bake the chicken in a 425 °F oven until nearly done, then add the cheese and crumb topping and broil or bake briefly to finish crisping.

Conclusion

I find this Copycat Longhorn Garlic Parmesan Crusted Chicken brings restaurant flair into my kitchen with minimal fuss. The flavors are bold, textures layered, and results reliably satisfying. Whether it’s dinner for family or an impressive meal for friends, this dish makes me feel like a pro chef without the effort.