Parmesan Crusted Chicken (Longhorn Copycat)
Copycat Longhorn parmesan crusted chicken is an easy recipe that recreates the restaurant favorite right at home! Chicken marinades in a mixture of ranch and Italian dressing before baking in a cheesy ranch sauce underneath a seasoned breadcrumb topping.
Taking a family of 6 out to eat is expensive.
Heck, we can’t go to a drive through for less than an arm and a leg, let alone go out to some place like Longhorn Steakhouse.
A meal for all of us there sets us back 2 arms and legs, so we don’t do it often.
But, on those rare occasions that we do go, we love the the parmesan crusted chicken.
And this copycat Longhorn parmesan crusted chicken recipe lets us enjoy that at home for a fraction of the cost.
So we can serve it regularly and feel like we aren’t missing out on our restaurant favorite.
Ingredients
To make this you’ll need:
- Chicken– Thinly sliced chicken breasts or chicken cutlets
- Ranch dressing– Both for the marinade and for the sauce
- Italian dressing– For the marinade
- Parmesan cheese– Shredded. You’ll use this in the marinade, the sauce, and the topping.
- Provolone cheese– Sliced provolone to melt into the sauce
- Bread crumbs– Panko. Go for unseasoned since you will be adding seasoning to them..
- Butter– Melted
- Spices– Garlic powder, salt, pepper, and Italian seasoning blend
How to Make
Making copycat Longhorn parmesan crusted chicken is pretty easy.
To do it, start by whisking the ranch dressing, Italian dressing, and Parmesan cheese together in a large bowl.
Put the chicken in the marinade, pushing it down and turning it as needed to make sure all the sides are coated.
Cover the bowl and refrigerate it for at least an hour or up to overnight.
When the chicken has marinated to your liking, make the sauce by adding the provolone, Parmesan, and ranch dressing to a medium microwave safe bowl.
Microwave the sauce in 45 second increments, stirring after each, until the sauce is smooth.
Set it aside.
Then in a separate, medium bowl, stir together the panko, rest of the Parmesan, melted butter, garlic powder, salt, pepper and Italian seasoning.
Set that bowl aside.
Lay the chicken breasts down on the baking dish side by side in a baking dish sprayed with nonstick spray.
Spread the sauce evenly over the four pieces of chicken, then sprinkle the panko topping evenly over everything.
Bake in a preheated oven at 375 for 15-20 minutes, or until the internal temperature reaches at least 165 F.
Let the chicken cool for 5 minutes before serving.
Enjoy!
Serving Suggestions
Serve this chicken with mashed potatoes and your favorite veggie or a green salad.
It also pairs well with egg noodles, steamed rice, or baked potatoes.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or in a hot oven until warmed through.
Tips and Tricks
- If you want the dish to get a golden brown crust, put it under the broiler for 30 seconds prior to removing it from the oven.
- The minimum time to marinade the chicken is an hour, but I recommend letting the chicken marinade longer for the best flavor.
- Do not use thick chicken breasts. You want thinly sliced cutlets or tenders.
Other Copycat Recipes
Copycat Longhorn parmesan crusted chicken is a delicious way to treat yourself to a restaurant style meal at home.
Make it and enjoy!
Looking for other copycat recipes?
Try these:
- Olive Garden Salad Recipe
- Panda Express’ Chinese Chow Mein
- Homemade Burrito Bowls (Chipotle Copycat)
- Starbucks Pink Drink
- Cracker Barrel Meatloaf Recipe
If you’ve tried this COPYCAT LONGHORN PARMESAN CRUSTED CHICKEN or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Parmesan Crusted Chicken (Longhorn Copycat)
Ingredients
For The Chicken
- 1/2 cup ranch dressing
- 1/4 cup Italian dressing
- 2 tbsp shredded Parmesan cheese
- 4 thin slices of chicken
For The Sauce
- 6 slices Provolone cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup ranch dressing
For The Topping
- 1/2 cup panko bread crumbs
- 3 tbsp shredded Parmesan cheese
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Italian seasoning
Instructions
For The Chicken:
- In a large bowl, whisk together the ranch dressing, italian dressing and parmesan cheese. Add the chicken, making sure all sides are coated.1/2 cup ranch dressing, 1/4 cup Italian dressing, 2 tbsp shredded Parmesan cheese, 4 thin slices of chicken
- Cover and marinate in the fridge for at least one hour, up to overnight.
For The Sauce:
- In a medium microwave safe bowl, add the provolone, parmesan, ranch dressing.6 slices Provolone cheese, 1/2 cup shredded Parmesan cheese, 1/2 cup ranch dressing
- Microwave in 45 second increments, stirring after each, until the sauce is smooth.
For The Topping:
- In a medium bowl, stir together the panko, parmesan, melted butter, garlic powder, salt, pepper and Italian seasoning.1/2 cup panko bread crumbs, 3 tbsp shredded Parmesan cheese, 2 tbsp melted butter, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp Italian seasoning
- Preheat the oven to 375 F. Lightly grease a 9x13 baking dish.
- Lay the chicken breasts down on the baking dish side by side
- Spread the sauce evenly over the four pieces of chicken, then sprinkle the panko topping evenly over everything.
- Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches at least 165 F.
- Allow to cool 5 minutes before serving.
Notes
- If you want the dish to get a golden brown crust, put it under the broiler for 30 seconds prior to removing it from the oven.
- The minimum time to marinade the chicken is an hour, but I recommend letting the chicken marinade longer for the best flavor.
- Do not use thick chicken breasts. You want thinly sliced cutlets or tenders.
Nutrition
