Parmesan Crusted Chicken

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With tender, juicy marinated chicken breasts topped with a ranch spread and a parmesan breadcrumb topping, this Copycat Longhorn Parmesan Crusted Chicken tastes just like the restaurant version.

A black spatula serving a piece of parmesan crusted chicken

Copycat Longhorn Parmesan Crusted Chicken Recipe

This parmesan crusted chicken recipe is based on the popular menu item at Longhorn Steakhouse. It features chicken breasts marinated in Italian dressing then topped with a parmesan ranch spread and finally a mixture of panko breadcrumbs and parmesan.

Trust me when I say, it’s absolutely irresistible. The chicken is tender, juicy, and super flavorful (thanks to the marinade) and the parmesan topping is just *chef’s kiss*. But the best part, hands down, is that it’s ready in just over 30 minutes!

A piece of parmesan crusted chicken on a fork over a plate

Why You’ll Love This Chicken Crusted with Parmesan

  • Tastes just like Longhorn. This parmesan crusted chicken tastes JUST like the one you’ll find at Longhorn. In fact, I might even say that it tastes better!
  • Ready in 35 minutes. The chicken does need to marinate for at least 2 hours but the hands-on time for this recipe is just 35 minutes. If you marinate the chicken in the morning or overnight, you can have dinner on the table in just over 30 minutes.
  • Impressive yet easy. If you want a dish to serve guests that’s restaurant-worthy and impressive yet easy…this chicken crusted with parmesan is it.
Overhead view of parmesan crusted chicken ingredients

What You’ll Need

This Longhorn copycat recipe is made with just a handful of ingredients. Scroll down to the recipe card for measurements.

  • Chicken breast – It’s important to pound the chicken breasts with a meat mallet to an even thickness of about ¾ inch. This ensures that they cook evenly and remain juicy. You can also use skinless chicken breast halves or chicken cutlets.
  • Italian dressing – If you don’t have Italian dressing on hand, you can make a homemade marinade using a combination of olive oil, vinegar, garlic, herbs, and spices.
  • Provolone cheese – Swiss, mozzarella, and Munster would also work, though provolone offers the best flavor, IMO.
  • Parmesan cheese – Added to the ranch spread and the parmesan topping. Freshly grated parmesan is a MUST, the stuff in the green can will not give you the right flavor.
  • Buttermilk ranch dressing – You could use regular ranch but the buttermilk adds a tang that pairs so nicely with this parmesan crusted chicken.
  • Panko breadcrumbs – Make the parmesan topping extra crispy.
  • Garlic salt – Adds flavor to the topping.
  • Melted butter – I used unsalted butter, since we’re adding salt with the garlic salt. This helps the topping stick together and turn golden brown in the oven.

How to Make Parmesan Crusted Chicken

Here’s an overview of how to make this copycat Longhorn parmesan crusted chicken recipe. Scroll down to the recipe card for more detailed instructions.

  • Marinate the chicken. Marinate the chicken in Italian dressing for at least 2-4 hours.
  • Grill. Grill the chicken for 6 minutes on each side. Allow to rest. If you don’t have a grill, you can also cook the chicken on a stovetop grill pan or in a regular skillet.
  • Prepare the ranch spread. Combine the grated parmesan and ranch dressing in a small bowl.
  • Prepare the parmesan topping. Combine parmesan topping ingredients until fully combined and the breadcrumbs are moistened.
  • Assemble. Place the chicken in an oven-safe dish. Top with the ranch spread then sprinkle with the shredded provolone. Top each chicken breast with the parmesan topping.
  • Broil. Bake the parmesan crusted chicken until the cheese melts and the parmesan topping begins to turn light brown.
Overhead view of parmesan crusted chicken with pieces cut off on a plate

Tips for Success

This Longhorn parmesan crusted chicken recipe is surprisingly easy but here are a few tips to keep in mind as you prepare it.

  • Marinate the chicken overnight. For best results, marinate the chicken breasts in the Italian dressing for at least 2 to 4 hours, or overnight if possible. This will allow the flavors to infuse into the chicken and make it more tender and flavorful.
  • Allow the chicken to rest.  Make sure to let the chicken rest after grilling so that the juices redistribute throughout the meat, resulting in a more tender and juicy texture.
  • Adjust the flavors of the ranch spread. The ranch spread adds a creamy and tangy flavor to the chicken. Feel free to adjust the amount of grated Parmesan cheese and ranch dressing based on your taste preferences.
  • Evenly distribute the parmesan topping. The Parmesan topping provides a crunchy and cheesy crust. Make sure to evenly distribute it over each chicken breast for maximum flavor and texture.
  • Customize the recipe. Feel free to customize this parmesan crusted chicken recipe by adding your favorite herbs and spices to the marinade or experimenting with different types of cheese for the topping.
Parmesan crusted chicken on a plate with mashed potatoes and green beans

Serving Suggestions

Serve this parmesan crusted chicken with any of your favorite sides. Personally, I tend to go with a potato side and some veggies or a salad.

Creamy mashed potatoes, twice baked potatoes, and air fryer mashed potatoes would all be great with this, as would mac and cheese. For veggies I love this skillet corn, broccoli, green beans, and air fryer brussels sprouts. A simple side salad, like this wedge salad, would be perfect too.

Overhead view of copycat Longhorn parmesan crusted chicken in a cast iron skillet

How to Store & Reheat Leftovers

  • Fridge. To store any leftovers, place the cooked chicken in an airtight container and refrigerate for up to 3 days.
  • Freezer. You can also freeze the cooked chicken for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the parmesan topping may not be as crispy.
  • Reheat. Reheat parmesan crusted chicken in the oven or microwave before serving. If reheating in the oven, you may way to cover it with foil to prevent the top from burning.

More Easy Chicken Recipes

Parmesan Crusted Chicken feature
5 from 1 vote

Parmesan Crusted Chicken

With tender, juicy marinated chicken breasts topped with a ranch spread and a parmesan breadcrumb topping, this Copycat Longhorn Parmesan Crusted Chicken tastes just like the restaurant version.
Servings: 4 people
Prep: 15 minutes
Cook: 20 minutes
Marinate Time: 2 hours
Total: 2 hours 35 minutes


  • 4 Boneless Skinless Chicken Breasts Pounded ¾ Inch Thickness
  • 1 1/2 Cups Italian Dressing
  • 1 Cup Shredded Provolone Cheese

Ranch Spread:

  • 1/4 Cup Grated Parmesan Cheese
  • 1/4 Cup Buttermilk Ranch Dressing

Parmesan Topping:

  • 1/2 Cup Plain Panko Bread Crumbs
  • 1 Teaspoon Garlic Salt
  • 1/4 Cup Grated Parmesan Cheese
  • 2 Tablespoons Unsalted Melted Butter


  • Marinate the chicken in 1 ½ cups of Italian Dressing for at least 2-4 hours or overnight.
  • Remove the chicken breast from the Italian dressing. Heat a cast iron grill or your outdoor grill to medium-high heat.
  • Grill the chicken for 6 minutes on each side or until fully cooked. (165°F)
  • Remove the chicken from the grill and allow the chicken to rest.
  • While the chicken is resting, prepare the ranch spread and parmesan topping.
  • For the ranch spread: In a small bowl, combine the grated parmesan cheese and ranch dressing. Mix until fully combined, set aside.
  • For the parmesan topping: In another small bowl, combine the panko bread crumbs, garlic salt, grated parmesan cheese, and melted butter. Mix until fully combined and the bread crumbs are moistened.
  • Position an oven rack in the center of your oven and preheat the oven to HIGH broil.
  • Transfer the grilled chicken to an oven-safe dish. Spread 2 tablespoons of the ranch spread over each grilled chicken.
  • Evenly divide and sprinkle the shredded provolone over each grilled chicken breast.
  • Evenly divide and top each grilled chicken breast with the panko and parmesan topping.
  • Transfer the oven-safe dish to the preheated oven and broil until the cheese melts and the parmesan topping begins to turn light brown.
  • Garnish with fresh parsley and serve. Enjoy!

Last Step:

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Calories: 677kcal | Carbohydrates: 24g | Protein: 39g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 2325mg | Potassium: 599mg | Fiber: 1g | Sugar: 11g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 408mg | Iron: 2mg


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