LongHorn Steakhouse Chicken Parmesan (Copycat) Recipe
If you adore dining out and crave that irresistible blend of crispy, cheesy, and savory goodness, you’ll fall head over heels for this LongHorn Steakhouse Chicken Parmesan (Copycat). Perfectly juicy chicken is enveloped in a flavorful parmesan crust and crowned with a melt-in-your-mouth layer of provolone, making this homemade version a total crowd-pleaser. Whether you’re missing your favorite restaurant meal or just love bringing something special to the dinner table, this copycat recipe is destined to become a favorite in your kitchen.
Ingredients You’ll Need
The magic of a great LongHorn Steakhouse Chicken Parmesan (Copycat) lies in using simple pantry staples that come together to create epic flavor and the perfect golden crunch. Here’s a peek at what you’ll need and why each ingredient deserves its spot in your lineup:
- Chicken breasts: Boneless, skinless, and pounded thin so every bite is juicy and tender.
- Italian dressing: Infuses the chicken with savory herbs and a zesty punch during marinating.
- Ranch dressing: Adds a creamy, tangy depth that’s secretly irresistible in the marinade.
- All-purpose flour: Lightly coats the chicken, helping everything else stick while adding a golden crunch.
- Garlic powder (for dredging and topping): Packs each layer with savory, aromatic flavor.
- Salt & black pepper: Essential for seasoning — they brighten and tie all the flavors together.
- Vegetable oil: Gets that initial sear nice and crisp without overpowering the delicate flavors.
- Provolone cheese slices: The melted, ultra-gooey cheese layer that makes every bite sing.
- Freshly grated Parmesan: For authentically sharp flavor and irresistible cheesy crust.
- Panko breadcrumbs: The secret to light, shatteringly crisp crust — way better than regular breadcrumbs here.
- Melted butter: Binds the breadcrumb topping and delivers rich, delicious flavor over the finish.
- Chopped fresh parsley: Adds a vibrant green burst and freshens each plate at serving.
How to Make LongHorn Steakhouse Chicken Parmesan (Copycat)
Step 1: Marinate the Chicken
Start by giving your chicken an irresistible flavor boost! Place the pounded chicken breasts in a resealable bag and pour in the Italian and ranch dressings. Squish everything gently to coat, then refrigerate for at least 30 minutes. If you have the time, let it go overnight — the flavors will soak in deeper and the chicken will become extra juicy. Marinating is the secret to making your LongHorn Steakhouse Chicken Parmesan (Copycat) taste like you ordered it straight from the restaurant.
Step 2: Coat the Chicken
Once marinated, remove the chicken from the bag and give it a light pat dry for a better crust. In a shallow dish, combine the flour, one teaspoon garlic powder, salt, and black pepper. Dredge each chicken breast until it’s coated all over, gently shaking off any excess. This step forms the base that locks in moisture and helps every layer of flavor cling beautifully.
Step 3: Sear to Perfection
Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Add the coated chicken and sear each side for about 4–5 minutes, checking for a deep golden color and making sure the chicken cooks through. Searing like this locks in all those delicious juices and adds a wonderful contrast to the cheesy, crunchy topping ahead.
Step 4: Prepare the Parmesan Topping
While the chicken cooks, grab a small bowl and mix the panko breadcrumbs, freshly grated Parmesan, the remaining 1½ teaspoons of garlic powder, and melted butter. Stir everything together until the crumbs glisten and clump just a bit — this will give your LongHorn Steakhouse Chicken Parmesan (Copycat) that signature, crave-worthy crust.
Step 5: Broil with Cheese & Crust
Once the chicken is nicely seared, it’s time for the best part: layer a slice of provolone cheese over each breast, then top generously with your breadcrumb-Parmesan mixture. Pop the whole pan under the broiler and let it work its magic for 3–5 minutes. Watch closely! You want the cheese to fully melt and the topping to turn golden-brown — this is where your dish transforms into something spectacular.
Step 6: Garnish and Serve
Finish off by sprinkling chopped fresh parsley over each piece for a beautiful burst of color and freshness. Your LongHorn Steakhouse Chicken Parmesan (Copycat) is ready for its grand debut!
How to Serve LongHorn Steakhouse Chicken Parmesan (Copycat)
Garnishes
A finishing shower of fresh parsley doesn’t just add color — it brightens the whole plate. For even more pizzazz, try a light sprinkle of extra grated Parmesan or a drizzle of good-quality olive oil just before serving. Lemon wedges on the side are lovely if you like a dash of tang.
Side Dishes
This chicken shines alongside creamy mashed potatoes, buttery steamed broccoli, or a simple twirl of pasta tossed with olive oil or marinara. For a full-on restaurant experience, start with a fresh green salad or some garlicky roasted vegetables to round out the meal. The goal is to let the LongHorn Steakhouse Chicken Parmesan (Copycat) be the star while your sides quietly keep the meal balanced and satisfying.
Creative Ways to Present
When you really want to wow, serve each chicken breast over a bed of al dente linguine or herby rice pilaf. For a rustic touch, bring your skillet right to the table for a dramatic, shareable family-style presentation. Or, slice the chicken and layer it onto toasted ciabatta rolls for an out-of-this-world parmesan sandwich.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it’s rare!), let the chicken cool to room temperature first. Place pieces in an airtight container and refrigerate for up to 3 days. The crust will soften a bit, but the flavor stays phenomenal, making for the dreamiest next-day lunch.
Freezing
You can absolutely freeze your LongHorn Steakhouse Chicken Parmesan (Copycat) for a future busy-night treat. Let the chicken cool, then wrap each piece tightly in plastic wrap and pack into freezer bags or containers. Freeze for up to 2 months. For best texture, try freezing without garnishes, then sprinkle fresh parsley after reheating.
Reheating
To bring your chicken back to crispy-cheesy glory, reheat slices in a 350°F oven for about 15 minutes, or until heated through and the crust is re-crisped. A quick shot under the broiler at the end works wonders to revive that golden top. The microwave works in a pinch, but you’ll lose a bit of that classic crunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will stay even juicier and have a bit more rich flavor. Just pound them to an even thickness and follow the same steps for the LongHorn Steakhouse Chicken Parmesan (Copycat) — you may need an extra minute of cooking time.
Is it possible to make this dish gluten-free?
Yes, just swap the all-purpose flour and panko breadcrumbs with your favorite gluten-free versions. The results are every bit as delicious and crispy, so everyone can enjoy this restaurant classic at home.
Do I have to broil the topping, or can it be baked?
Broiling is the magic touch that gives the topping its crisp, golden finish. If your oven doesn’t have a broiler, bake at the highest temperature (around 450°F) for a few extra minutes — keep an eye out to prevent burning!
Can I prepare the marinade ahead of time?
Definitely. Mix up the Italian and ranch dressings the night before and let your chicken marinate as long as possible for even more flavor. The LongHorn Steakhouse Chicken Parmesan (Copycat) only gets better with a longer marination.
What’s the best cheese substitute if I don’t have provolone?
If you’re out of provolone, mozzarella is a fantastic stand-in that melts beautifully. Swiss or fontina can also add a delicious twist while keeping that melty pull in every forkful.
Final Thoughts
This LongHorn Steakhouse Chicken Parmesan (Copycat) is everything you crave — crispy, cheesy, full of flavor, and surprisingly simple for a special weeknight or entertaining. Give it a try and watch your dinner crew light up with every golden, gooey, savory bite. I can’t wait to hear how your kitchen brings this restaurant favorite home!
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LongHorn Steakhouse Chicken Parmesan (Copycat) Recipe
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make a copycat version of LongHorn Steakhouse’s Chicken Parmesan with a crispy, cheesy crust that is sure to impress your family and friends.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts pounded to ½-inch thickness
- ½ cup Italian dressing
- ⅓ cup ranch dressing
Breading:
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Topping:
- 4 slices provolone cheese
- ½ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1½ teaspoons garlic powder
- 3 tablespoons melted butter
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Marinate the Chicken: Place chicken in a resealable bag with Italian dressing and ranch dressing; marinate for at least 30 minutes or overnight in the refrigerator.
- Dredge the Chicken: Remove chicken from marinade and pat dry. In a shallow dish, combine flour, 1 teaspoon garlic powder, salt, and pepper; dredge chicken to coat.
- Cook the Chicken: Heat oil in a large oven-safe skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through.
- Prepare the Topping: In a small bowl, mix breadcrumbs, Parmesan cheese, 1½ teaspoons garlic powder, and melted butter until evenly coated.
- Finish in the Oven: Place a slice of provolone over each chicken breast, then top with breadcrumb mixture. Transfer skillet to the oven and broil 3–5 minutes until cheese is melted and topping is golden.
- Serve: Garnish with parsley before serving.
Notes
- This version recreates LongHorn’s signature crispy-cheesy crust.
- Serve with mashed potatoes, steamed broccoli, or pasta for a complete meal.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 530
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 145 mg
