Longhorn Steakhouse Parmesan Chicken Recipe

Longhorn Steakhouse Parmesan Chicken Recipe tastes like ultra-juicy grilled chicken smothered in creamy ranch parmesan sauce with a golden cheesy crust on top. It works perfectly for busy weeknights or casual company dinners, and you can get it on the table in about 40 minutes. I order this every time at Longhorn, so I finally reverse-engineered it in my tiny kitchen and tested it more times than I want to admit.

Why Longhorn Steakhouse Parmesan Chicken Recipe Is Worth It

This copycat Longhorn Steakhouse Parmesan Chicken Recipe gives you tender, flavorful chicken with a rich, cheesy topping that feels restaurant-level without restaurant prices. The ranch parmesan crust hits all the good spots: salty, tangy, herby, and a little bit indulgent.

You can prep the topping while the chicken marinates, so the recipe fits into a regular weeknight. Leftovers also taste fantastic, which my lunch-loving self appreciates a lot.

“This Longhorn Steakhouse Parmesan Chicken Recipe tastes like the real deal at home, and my family now requests it weekly. ★★★★★”

Ingredients You Need

Chicken

• 4 small boneless skinless chicken breasts
  • Aim for 5 to 6 ounces each so they cook evenly.
  • If the breasts look thick, slice them horizontally into cutlets.

Chicken marinade

• 3 tablespoons olive oil
• 1 tablespoon lemon juice or apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

You can use bottled Italian dressing in a pinch as a shortcut marinade. I still add extra garlic powder and paprika for more flavor.

Parmesan ranch crust

This topping gives the Longhorn Steakhouse Parmesan Chicken Recipe its signature flavor.

• ½ cup mayonnaise
  • Use full fat for best texture. Duke’s or Hellmann’s both work great.
• ¼ cup sour cream or plain Greek yogurt
• ¼ cup bottled ranch dressing
  • Hidden Valley or your favorite brand.
• ¾ cup grated Parmesan cheese
  • Use the good stuff from the refrigerated section if possible.
• ½ cup shredded mozzarella cheese
• ½ cup shredded provolone or Monterey Jack
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried parsley
• ¼ teaspoon dried dill (optional but tasty)
• ¼ teaspoon black pepper

If you want a stronger ranch flavor, add 1 extra tablespoon of ranch dressing and reduce the mayo slightly.

Crunchy topping

• ½ cup panko breadcrumbs
• 1 tablespoon melted butter or olive oil
• 2 tablespoons grated Parmesan

You can swap panko with crushed Ritz crackers or plain breadcrumbs. Gluten free panko also works nicely.

Equipment

• Cutting board and sharp knife
• Meat mallet or rolling pin
• Mixing bowls
• Whisk or fork
• Grill pan, cast iron skillet, or outdoor grill
• Baking sheet
• Parchment paper or foil
• Instant read thermometer
• Small spatula or spoon for spreading the topping

Quick Tips & substitutions

• Pound chicken to an even thickness so it cooks evenly and stays juicy.
• Use bottled Italian dressing as a quick marinade when you feel tired or rushed.
• Swap Greek yogurt for sour cream in the topping if you want extra protein.
• Use all mozzarella if you do not have provolone or Monterey Jack.
• Choose good quality Parmesan because it carries a lot of the flavor.
• Grill outside or use a grill pan on medium high heat for nice char marks.
• Finish the chicken under the broiler to brown the cheesy crust.
• Use gluten free panko if you need a gluten free version.
• Skip the breadcrumbs for a low carb version and just use the cheesy topping.
• Make the parmesan ranch topping a day ahead and store it in the fridge.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Prep and marinate the chicken

1. Trim any excess fat from the chicken breasts and pat them dry with paper towels.
2. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet until about ½ to ¾ inch thick.
3. In a bowl, whisk together olive oil, lemon juice, Worcestershire, Dijon, garlic powder, onion powder, paprika, salt, and pepper.
4. Add the chicken to the bowl or a zip top bag, coat well, and chill for at least 20 to 30 minutes or up to 8 hours.

Mix the parmesan ranch topping

1. In a medium bowl, stir together mayonnaise, sour cream, and ranch dressing until smooth.
2. Add grated Parmesan, mozzarella, provolone, garlic powder, onion powder, parsley, dill, and black pepper.
3. Mix until everything blends into a thick, spreadable mixture.
4. Taste and adjust salt or ranch if needed, then cover and chill while the chicken marinates.

Make the crunchy topping

1. In a small bowl, combine panko, melted butter, and grated Parmesan.
2. Stir until the crumbs look evenly coated and slightly clumpy.
3. Set aside so the crumbs absorb the butter.

Cook the chicken

1. Preheat your grill, grill pan, or cast iron skillet over medium high heat.
2. Lightly oil the grates or pan to prevent sticking.
3. Remove chicken from the marinade and let any excess drip off.
4. Cook chicken for about 4 to 6 minutes per side, depending on thickness, until an instant read thermometer in the thickest part reads 160 degrees F.

Add the parmesan crust

1. Line a baking sheet with parchment or foil and place the cooked chicken on it.
2. Preheat your broiler on high and move an oven rack to the upper third.
3. Spoon a generous layer of the parmesan ranch topping over each piece of chicken.
4. Sprinkle the panko mixture evenly over the cheesy topping.

Broil to finish

1. Place the baking sheet under the broiler.
2. Broil for 2 to 4 minutes, watching closely, until the topping turns golden and bubbly and the chicken reaches 165 degrees F.
3. Remove from the oven and let the chicken rest for 5 minutes so the juices settle.
4. Garnish with chopped fresh parsley if you like, then serve hot.

Recipe Variations

• Gluten free: Use gluten free panko or crushed gluten free crackers and check that your ranch and Worcestershire are gluten free.
• Low carb: Skip the breadcrumbs and use only the cheesy topping, and serve with roasted vegetables or salad.
• Lighter version: Use Greek yogurt in place of sour cream and half the mayonnaise, and reduce the cheese slightly.
• Spicy version: Add crushed red pepper flakes or a little hot sauce to the parmesan ranch mixture.
• Herb heavy: Add extra fresh parsley, chives, or basil to the topping for a brighter flavor.
• Kid friendly: Use only mozzarella and provolone for a milder cheese flavor and go light on the herbs.

Ways to Serve Longhorn Steakhouse Parmesan Chicken Recipe

• Over garlic mashed potatoes with steamed broccoli on the side.
• With buttered egg noodles and a simple green salad.
• Sliced on top of Caesar salad for a restaurant style lunch.
• With roasted green beans and baked potatoes.
• In a toasted sandwich with lettuce, tomato, and extra ranch.
• Over rice or cauliflower rice with a squeeze of lemon.

Storage Success

Store leftover Longhorn Steakhouse Parmesan Chicken Recipe in an airtight container in the fridge for up to 3 to 4 days. Reheat gently in a 325 degree F oven until warm so the chicken stays juicy and the topping crisps back up a bit. You can also reheat in a skillet with a lid over low heat, or in the microwave in short bursts if you feel impatient. I do not recommend freezing this one, since the creamy parmesan topping can turn grainy after thawing.