Copycat Longhorn Steakhouse Parmesan Crusted Chicken - Perfect Recipe for Weeknight Dinners

Craving that Longhorn Steakhouse flavor without leaving your kitchen? Say less. This Copycat Longhorn Steakhouse Parmesan Crusted Chicken is the answer to your weeknight dinner prayers. We’re talking juicy, grilled chicken breasts smothered in a creamy ranch sauce, topped with a buttery, garlicky parmesan-panko crust, and finished with melty provolone. Sound like a dream? It is—and it’s totally doable at home.

If you're into Crusted Chicken Recipes or just love collecting new go-to Chicken Dinner Recipes, this one’s a must-try. It’s bold, cheesy, crunchy, and seriously addictive. FYI, I made it last night and had zero leftovers. Even my pickiest eater cleaned their plate—no bribes required.

The best part? You don’t need fancy ingredients or a culinary degree. Just a handful of pantry staples and about 30 minutes. This beauty checks all the boxes for Yummy Dinners, whether you're feeding the fam or impressing your dinner guests.

Looking for easy yet restaurant-worthy Chicken Dishes Recipes? Want to spice up your usual Chicken Breast Recipes? Boom—you just found it. So, are you ready to ditch boring Chicken Dishes and upgrade your food dishes lineup? Let’s get cookin’!

Copycat Longhorn Steakhouse Parmesan Crusted Chicken - Perfect Recipe for Weeknight Dinners

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This delicious copycat of LongHorn Steakhouse’s famous Garlic Parmesan Crusted Chicken features tender grilled chicken topped with a creamy ranch layer and a crunchy parmesan breadcrumb crust. With simple ingredients like chicken, ranch dressing, garlic, parmesan, panko crumbs, provolone cheese, and butter, this dish tastes just like the restaurant version — and trust me, it’s insanely good!

Ingredients:

• 4 boneless, skinless chicken breasts, gently flattened to about ¾-inch thickness
• 1 cup shredded provolone cheese
• For the marinade:
• ½ cup olive oil
• ½ cup bottled ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 teaspoon vinegar
• 1 teaspoon lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon black pepper
• For the ranch mixture:
• ¼ cup grated Parmesan cheese
• ¼ cup ranch dressing
• For the parmesan crumb topping:
• ½ cup panko breadcrumbs
• 1 teaspoon garlic salt
• ⅓ cup shredded Parmesan cheese
• 2 tablespoons melted butter

Directions:

1. Marinate the chicken: Whisk together all the marinade ingredients, then coat the chicken breasts evenly. Cover and chill for 2–3 hours or overnight to soak up the flavors.
2. Grill time: Cook the chicken over medium heat for about 12–15 minutes until fully cooked through.
3. While the chicken grills, prepare the next layers:
   • Ranch mixture: Combine Parmesan and ranch dressing in a small bowl, then set aside.
   • Parmesan crumb topping: Mix panko crumbs, garlic salt, Parmesan, and melted butter until the crumbs are nicely coated.
4. Assemble and broil: Place the grilled chicken in a broiler-safe dish. Spread about 2 tablespoons of the ranch mixture on each piece, then sprinkle with provolone and finish with the parmesan crumb topping. Pop under the broiler until the cheese melts and the topping is golden brown—usually just a few minutes. Serve hot!

Tips:

• For a quicker marinade, swap ranch with Italian dressing.
• No grill? No problem! Sear chicken breasts in a hot skillet for 3–4 minutes each side, then transfer to a baking sheet and bake at 400°F (200°C) for 10 minutes or until cooked through (165°F internal temp).

Share :