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LongHorn Steakhouse Parmesan Crusted Chicken Recipe

LongHorn Steakhouse Parmesan Crusted Chicken Recipe

  • Author: Maria Benedetti
  • Total Time: 40 mins
  • Yield: 4 servings 1x

Description

If you’ve ever sat down at Longhorn Steakhouse and tried their famous Parmesan Crusted Chicken, you know exactly what kind of magic we’re talking about. That creamy, cheesy crust layered over juicy grilled chicken? Pure comfort on a plate.

The first time I ordered it, I wasn’t expecting much. But one bite in, and I was hooked—the tangy, crispy, golden cheese crust paired with that juicy, seasoned chicken sealed the deal. From that moment on, I was determined to recreate it at home

After plenty of experiments (and a few cheesy flops), this LongHorn Steakhouse Parmesan Crusted Chicken recipe became my go-to. It’s everything you want from a copycat: delicious, approachable, and even better baked in your own kitchen.

Why You’ll Love This Recipe:

  • No deep frying—baked and cleaner
  • Layers of cheesy goodness
  • Crowd-pleasing, even for picky eaters
  • Great for meal prep and leftover

Ingredients

Scale

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika

For the Parmesan Crust:

  • 1/2 cup mayonnaise (or Greek yogurt for a lighter twist)
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded provolone cheese
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning

For the Panko Topping:

  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter (melted)
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (204°C).
  2. Pound the chicken to an even 1/2-inch thickness. This ensures even cooking.
  3. Drizzle each breast with olive oil and season with salt, pepper, garlic powder, onion powder, and paprika.
  4. Sear the chicken in a skillet over medium-high heat for 4–5 minutes on each side, just until golden.
  5. Place the seared chicken into a baking dish.
  6. In a small bowl, mix together mayonnaise, Parmesan, provolone, black pepper, and Italian seasoning.
  7. Spoon the cheese mixture evenly over each chicken breast.
  8. In a separate bowl, mix the panko, melted butter, and grated Parmesan.
  9. Sprinkle the panko mixture over the cheese layer.
  10. Bake uncovered for 12–15 minutes, or until the internal temperature hits 165°F.
  11. Let the chicken rest for 5–10 minutes before serving to lock in the juices.

Pro Tip: For next-level crunch, toast your panko breadcrumbs before baking.

Notes

  • Keto? Swap panko for crushed pork rinds.
  • Mozzarella can replace provolone.
  • Best served with potatoes or greens.
  • Prep ahead—assemble and refrigerate for up to 24 hours.
  • Always use freshly grated cheese—it makes a difference
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Main Course, Dinner
  • Cuisine: American, Steakhouse

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Find it online: https://mealprepideas.org/longhorn-steakhouse-parmesan-crusted-chicken-recipe/