Bring the beloved taste of Longhorn Steakhouse right into your kitchen! This Copycat Longhorn Parmesan Crusted Chicken recipe recreates the irresistible cheesy crust and juicy chicken you crave. You’ll master this restaurant-quality dish at home with ease. Get ready for a flavorful meal that impresses without complex steps, making it perfect for any weeknight dinner.
Why You’ll Love This Copycat Recipe
You will quickly fall for this fantastic chicken recipe. It brings the restaurant experience directly to your dining table.
- Enjoy authentic restaurant flavor without leaving home.
- Follow simple, clear steps for impressive results every time.
- Achieve perfectly juicy and tender chicken with each bite.
- Savor the crispy, savory, and golden parmesan topping.
- This dish is ideal for quick and satisfying family dinners.
- Impress your guests with minimal effort and maximum flavor.
Ingredients
Gather these essential ingredients to create your own Copycat Longhorn Parmesan Crusted Chicken. Using fresh, quality components ensures the best flavor.
- For the Chicken & Marinade:
- 1/2 cup Italian dressing: Use your favorite store-bought brand or a quick homemade version.
- 1/3 cup ranch dressing: Store-bought or homemade adds a tangy base.
- 4 thin sliced chicken breasts: Essential for even cooking and quick preparation. Pound thicker breasts if needed.
- 2 Tablespoons vegetable oil: Perfect for searing the chicken to a golden brown.
- For the Creamy Cheese Sauce:
- 4 ounces provolone cheese: Shredded or small diced works best for smooth melting.
- 1/3 cup freshly grated parmesan cheese: Provides the signature sharp, salty flavor.
- 1/3 cup ranch dressing: Adds a creamy texture and extra zing to the sauce.
- For the Crispy Panko Topping:
- 1/2 cup panko bread crumbs: These create an incredibly light and crispy texture.
- 1/4 cup freshly grated parmesan cheese: Enhances the savory, cheesy crunch.
- 1 1/2 teaspoons garlic powder: Delivers an aromatic depth to the topping.
- 3 Tablespoons salted butter, melted: Binds the panko and enriches the flavor.
Notes & Substitutions
- Chicken: If thin-sliced chicken breasts aren’t available, buy regular breasts and slice them horizontally. You can also pound thicker breasts evenly with a meat mallet.
- Cheese: Feel free to experiment with other meltable cheeses for the sauce. Mozzarella or a blend of Italian cheeses work well as alternatives to provolone.
- Dressings: For a fresher taste, prepare your Italian and ranch dressings from scratch. This allows you to control the ingredients and flavors.
- Understanding the unique qualities of panko breadcrumbs can help achieve the best texture in your dishes. Panko bread crumbs are crucial for the desired crispy texture. Learn more about the distinct characteristics of panko breadcrumbs. Standard bread crumbs will not achieve the same light and airy crunch.
- Butter: If using unsalted butter, add a pinch of salt to the panko topping mixture. This ensures balanced seasoning.
Equipment
You will need a few standard kitchen tools for this Copycat Longhorn Parmesan Crusted Chicken recipe. Having these ready makes the cooking process smooth and enjoyable.
- Large mixing bowl: Perfect for marinating the chicken thoroughly.
- Medium bowl: Needed for preparing both the cheese sauce and the panko topping.
- Whisk: To combine the marinade and sauce ingredients until smooth.
- Oven-safe skillet: A cast iron or stainless steel skillet is crucial for searing on the stovetop and finishing under the broiler.
- Meat mallet (optional): Helps pound chicken to an even thickness for uniform cooking.
- Meat thermometer: Ensures the chicken reaches a safe internal temperature of 165°F.
- Measuring cups and spoons: For accurate ingredient portions, ensuring consistent results.
Instructions
Follow these clear, step-by-step instructions to create your flavorful Copycat Longhorn Parmesan Crusted Chicken. This guide makes it simple for beginners to achieve restaurant-quality results.
- Marinate the Chicken:
- In a large bowl, whisk together 1/2 cup Italian dressing and 1/3 cup ranch dressing to form the marinade.
- Add the 4 thin sliced chicken breasts to the bowl, coating them thoroughly in the dressing mixture.
- Cover the bowl and refrigerate the chicken for at least 30 minutes, or for maximum flavor, up to overnight.
- Prepare the Cheese Sauce:
- When you are ready to cook, combine 4 ounces provolone cheese, 1/3 cup freshly grated parmesan cheese, and 1/3 cup ranch dressing in a medium bowl. Stir these ingredients together until well mixed.
- Place the bowl in the microwave and heat in 30-second intervals, stirring after each, until the cheese is mostly melted and the sauce is smooth. Set the sauce aside.
- Mix the Panko Topping:
- In a separate medium bowl, stir together 1/2 cup panko bread crumbs, 1/4 cup freshly grated parmesan cheese, 1 1/2 teaspoons garlic powder, and 3 Tablespoons of melted salted butter.
- Mix until the panko crumbs are evenly coated with the butter and seasonings. Set this topping aside for later use.
- Cook the Chicken:
- Position your oven rack in the middle of the oven. Preheat the broiler on a low setting.
- Heat a large, oven-safe skillet over medium heat on the stovetop. Once the skillet is hot, add 2 Tablespoons of vegetable oil.
- Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken breasts in the hot skillet. Avoid overcrowding the pan; cook in batches if necessary, as overcrowding can cause the chicken to steam instead of brown.
- Sear the chicken in the skillet for about 5 minutes on each side until it achieves a light golden-brown color.
- Broil and Finish:
- After searing, spread the prepared cheese sauce evenly over the top of each piece of chicken in the skillet.
- Generously sprinkle the panko topping over the cheese sauce.
- Carefully transfer the skillet to the preheated broiler. Broil for approximately 5-10 minutes, or until the topping is golden brown and crispy, and the internal temperature of the chicken reaches at least 165°F.
- Important: Never leave the broiler unattended. Stay nearby and watch closely, as food can burn quickly under the broiler.
- Remove the skillet from the oven and serve your Copycat Longhorn Parmesan Crusted Chicken immediately.
Pro Tips & Troubleshooting
Achieve perfect results every time with these helpful tips for your Copycat Longhorn Parmesan Crusted Chicken.
- Broiler Safety: Always monitor your broiler. Food cooks very quickly and can burn if left unattended.
- Even Cooking: Pound chicken breasts to a uniform thickness. This ensures they cook evenly and prevents some parts from drying out.
- Prevent Dryness: Avoid overcooking the chicken. Chicken breast dries out rapidly once it exceeds 165°F.
- To ensure safe consumption, the USDA provides clear guidelines for the internal temperature of cooked poultry. Internal Temperature: Use a reliable meat thermometer. This is the only way to accurately confirm the chicken reaches a safe internal temperature for poultry of 165°F.
- Crispy Crust: Broil the topping for just enough time to get golden and crispy. Over-broiling can lead to a burnt crust.
- Marinade Time: Marinate the chicken for at least 30 minutes. For deeper flavor, marinate for a few hours or even overnight.
Serving Suggestions, Storage & Variations
Round out your meal and manage leftovers efficiently. This Copycat Longhorn Parmesan Crusted Chicken pairs well with many sides and adapts easily.
- Serving Suggestions:
- Serve this flavorful chicken alongside a crisp Caesar salad for a complete meal.
- Creamy mashed potatoes make a comforting and classic pairing.
- Add a side of steamed green beans or asparagus for a healthy touch.
- Consider simple garlic bread or roasted broccoli for quick side dishes.
- Storage:
- Store any leftover chicken in an airtight container.
- Refrigerate for up to 3 days, maintaining freshness and flavor.
- For longer storage, freeze the chicken for up to 3 months.
- Reheating:
- Gently reheat leftovers in a preheated oven (covered) at 300°F until warmed through.
- A microwave works for quick reheating, but the crust may lose some crispness.
- Variations:
- Add a dash of cayenne pepper to the ranch marinade for a spicy kick.
- Mix dried herbs like oregano or parsley into the panko topping for extra aroma.
- Experiment with a blend of cheeses like Gruyere or white cheddar for a different flavor profile.
Nutrition Information
Here is the estimated nutritional breakdown for one serving of this Copycat Longhorn Parmesan Crusted Chicken.
| Nutrient | Amount |
|---|---|
| Calories | 830 kcal |
| Carbohydrates | 15 g |
| Protein | 61 g |
| Fat | 57 g |
| Sodium | 1499 mg |
| Fiber | 0.4 g |
| Sugar | 6 g |
| Serving Size | 1 serving |
Note: Nutritional information is an estimate. It can vary significantly based on specific ingredients, preparation methods, and portion sizes. For precise values, use a trusted nutritional calculator with your exact ingredients.
Frequently Asked Questions
Find quick answers to common questions about preparing this delicious chicken dish.
- Can I make this without a broiler? The broiler is key for the crispy crust. You might try an air fryer for the topping, but oven baking won’t achieve the same texture.
- Can I make this in a Crock Pot? This recipe is not suitable for a slow cooker. The stovetop sear and broiler finish are essential for the desired texture and flavor of the Copycat Longhorn Parmesan Crusted Chicken.
- What’s the best kind of chicken to use? Thin-cut chicken breasts are recommended for quick and even cooking. If you have thicker breasts, simply slice them in half horizontally or pound them flat.
- What can I serve with this dish? Serve it with simple sides like a green salad, mashed potatoes, or steamed vegetables. Garlic bread or rice pilaf also complement the flavors well.
- How do I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to best preserve the crust, or use the microwave for speed.
Conclusion
You now have all the tools to create an unforgettable Copycat Longhorn Parmesan Crusted Chicken right in your own kitchen. This recipe delivers the rich, cheesy crust and tender chicken you love, all with straightforward steps. We hope this guide helps you bring restaurant-quality taste home. Give it a try, and don’t forget to share your cooking experiences and photos with us!
Copycat Longhorn Parmesan Crusted Chicken: Restaurant Quality at Home
Recreate the popular Longhorn Parmesan Crusted Chicken at home with this copycat recipe, featuring tender marinated chicken topped with a creamy cheese sauce and crispy panko crust, broiled to golden perfection.
Ingredients
Equipment
Method
Marinade
- In a large bowl, whisk together 1/2 cup Italian dressing and 1/3 cup ranch dressing to create the marinade.
- Add the 4 thin-sliced chicken breasts to the marinade, coat thoroughly, then cover and refrigerate for at least 30 minutes or up to overnight.
Sauce
- Prepare the sauce by combining 4 ounces provolone cheese, 1/3 cup freshly grated parmesan cheese, and 1/3 cup ranch dressing in a medium bowl, then stir them together.
- Microwave the sauce in 30-second intervals until it is mostly melted, then set it aside.
Topping
- Make the topping by stirring together 1/2 cup panko bread crumbs, 1/4 cup freshly grated parmesan cheese, 1 1/2 teaspoons garlic powder, and 3 Tablespoons melted salted butter until well coated, then set aside.
Cooking the Chicken
- Position an oven rack in the middle of your oven and preheat the broiler on low.
- On the stovetop, heat a large, oven-safe skillet over medium heat, then add 2 Tablespoons vegetable oil once hot.
- Allow any excess marinade to drip off the chicken, then add the chicken breasts to the hot skillet, being careful not to overcrowd the pan.
- Broil the chicken for approximately 5 minutes on each side until it is lightly browned, staying vigilant as the broiler should never be left unattended.
- Evenly spread the prepared cheese sauce over each piece of chicken, followed by the breadcrumb topping.
- Continue to broil until the topping is browned and the chicken reaches an internal temperature of at least 165°F (about 5-10 minutes), then serve immediately.
Notes
Always keep a close eye on food when broiling, as it can burn quickly. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.