Longhorn Parmesan Crusted Chicken
This copycat Longhorn Parmesan Crusted Chicken recipe is a flavor explosion and even better than the restaurant version. The juicy, seasoned chicken is coated in a savory parmesan and panko breading, creating a crunch in every bite. The melted provolone cheese adds a decadent creaminess that complements the savory herbed marinade.
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Why I Love Making This Parmesan-Crusted Chicken
- Customizable Ingredients: You can use homemade Italian dressing and buttermilk ranch (I’ll provide you with simple recipes), or go with store-bought versions if you’re short on time.
- Simple, One-Pan Cooking: With an oven-safe pan, you can cook and broil the chicken without extra dishes.
- Restaurant-Quality at Home: This copycat Longhorn recipe lets you control ingredient quality, making it even better than the restaurant version.
- Tender, Flavorful Chicken: Marinating the chicken adds a depth of flavor. You can marinade for 30 minutes or overnight.
- Crispy Parmesan Topping: The combination of Parmesan, panko, and provolone under the broiler creates a golden, crunchy crust that’s as satisfying as it is flavorful.
If you love this, try my Longhorn parmesan crusted steak recipe.
Want more simple chicken dinner recipes made with fresh, whole-food ingredients? Try my chicken paprikash, marry me chicken orzo (one-pan or slow cooker), coconut lime chicken, chicken ricotta meatballs with spinach alfredo sauce, chicken butter meatballs, and sheet pan curried chicken.
An even simpler version of this recipe is my panko-crusted chicken.
Kitchen Equipment
- Cutting board and knife – for slicing and prepping the chicken filets.
- Oven-safe skillet or pan – so you can move the chicken from stovetop to broiler without transferring it.
- Meat mallet – to pound the chicken filets evenly (optional but helpful).
- Mixing bowls – one for the marinade and another for the Parmesan crust mixture.
- Whisk or fork, small spoon
- Tongs or spatula
- Measuring cups and spoons
Tip: Add fresh basil pesto on top after cooking. My recipe for mortar-and-pestle basil pesto is traditional, fresh, and delicious!
Ingredient Notes, Variations, & Substitutions
Italian Dressing: This is used as a marinade for the chicken. You can use your favorite bottled version, or look at the recipe card notes for a simple homemade recipe.
Buttermilk Ranch: Used for the parmesan crust that coats the chicken. Again, you can use the bottled stuff or make a homemade version using my simple recipe found in the recipe card notes. I have a resource of homemade dressings you might like: 11 Homemade Salad Dressings Better Than The Bottled Stuff
Breadcrumbs: I use panko breadcrumbs, plain or seasoned. You can also season your plain breadcrumbs by adding two teaspoons of Italian seasoning.
Seasonings: simple salt, pepper, and garlic powder seasonings are used.
Chicken: This recipe uses boneless, skinless chicken breast. You can make your own chicken filets by slicing the breast in half horizontally and pounding them flatter. You can also cut each filet into two pieces for easier cooking.
Provolone: I’m using slices, but you can shred some provolone, too. Delicious alternatives to provolone are cheddar, mozzarella, Swiss, fontina, and Monterey jack, Gouda.
Tip: Use freshly grated parmesan: Freshly grated Parmesan has a richer flavor and melts better than pre-shredded versions, which often have additives that prevent smooth melting. It makes a noticeable difference in the crust.
Recipe Instructions & Step-by-Step Process Photos
Step 1: Prepare the Chicken
To make chicken filets, slice each chicken breast in half horizontally. Place the filets between sheets of plastic wrap or parchment paper, and gently pound with a meat mallet to an even thickness, about 1/2 inch. Lightly season both sides with salt if your marinade doesn’t already contain it.
Step 2: Marinate the Chicken
In a bowl, mix together 1 cup of Italian dressing, 1 teaspoon minced garlic, and 1/2 teaspoon ground black pepper. Place the chicken filets in the marinade, ensuring each piece is coated well. Cover and refrigerate for at least 30 minutes or up to overnight for more flavor.
Step 3: Prepare the Parmesan Crust Mixture
While the chicken marinates, make the crust mixture by combining 1/2 cup of panko breadcrumbs, 1/2 cup of shredded Parmesan cheese, 1/4 cup melted butter, and 1 teaspoon of garlic powder in a small bowl. Set this aside for later.
Step 4: Cook the Chicken
When ready to cook, preheat your oven’s broiler to 500°F and position the rack at the top. Heat 3 tablespoons of oil in an oven-safe skillet over medium-high heat until shimmering. Place the marinated chicken filets in the hot skillet, ensuring they’re not crowded, and cook for about 4 minutes without moving them. This helps create a nice sear. Flip and cook for another 4-5 minutes, until the chicken is cooked through and no longer pink.
Step 5: Assemble the Parmesan Crust
Keeping the chicken in the skillet, spread a thin layer of buttermilk ranch dressing over each filet. Then, lay a slice of provolone cheese (or your preferred alternative) on each piece. Finally, spoon the prepared panko-Parmesan mixture evenly over the cheese on each filet.
Step 6: Broil the Chicken
Place the skillet under the broiler for 2-4 minutes, watching closely. Broil just until the panko topping is golden and crispy, and the cheese has melted. Remove the skillet from the oven and allow the chicken to rest briefly before serving.
Tip: Pound the chicken evenly. Ensure each filet is pounded to a uniform thickness—around 1/2 inch—so the chicken cooks evenly. Thinner filets will also help the chicken stay tender and cook quickly without drying out.
Tip: Marinate overnight for maximum flavor: If you have time, let the chicken marinate overnight. This deepens the flavors and makes the chicken extra juicy and tender.
Equipment
- Cutting Board and Knife
- Oven-safe skillet or pan I love cast iron, stainless steel, or cabon steel
- Meat mallet
- Mixing bowls
- Whisk or fork, small spoon
- Tongs or spatula
- Measuring cups and spoons
Ingredients
Chicken:
- 4 boneless skinless chicken breast filets
- ½ teaspoon sea salt
- 3 tablespoons olive oil for cooking, can also use clarified butter or ghee, or lard
- parmesan Crust as below
- parsley optional, for serving only
Marinade:
- 1 cup Italian dressing
- 1 teaspoon minced garlic
- ½ teaspoon ground black pepper
Parmesan Crust:
- ¼ cup Buttermilk Ranch dressing
- 4 slices provolone
- ½ cup panko breadcrumbs
- ½ cup Parmesan cheese shredded
- ¼ cup butter melted
- 1 teaspoon garlic powder
Instructions
- Prepare the Chicken: If you’re making your own chicken filets, slice each chicken breast in half horizontally to create thinner pieces. Place the filets between sheets of plastic wrap or parchment paper, and gently pound with a meat mallet until they’re about 1/2 inch thick for even cooking. Lightly season both sides with salt if your marinade doesn’t already include it.
- Marinate the Chicken: In a bowl, mix together 1 cup of Italian dressing, 1 teaspoon minced garlic, and 1/2 teaspoon ground black pepper. Place the chicken filets in the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes or even overnight for more flavor.
- Make Panko-Parmesan Mixture: In a small bowl, combine 1/2 cup of panko breadcrumbs, 1/2 cup of shredded Parmesan cheese, 1/4 cup melted butter, and 1 teaspoon of garlic powder.
- Preheat Pan & Broiler: When ready to cook, preheat your oven’s broiler to 500°F and adjust the oven rack to the top position. Heat 3 tablespoons of oil in an oven-safe skillet over medium-high heat until shimmering. Make sure the oil is hot before adding the chicken to get a good sear and avoid greasy, soggy chicken.
- Cook the Chicken: Place the marinated chicken filets in the hot skillet, without crowding them, and cook for about 4 minutes without moving them, allowing a nice crust to form. Flip and cook for another 4-5 minutes, until the chicken is fully cooked and no longer pink.
- Spread a thin layer of buttermilk ranch dressing on each filet, then lay a slice of provolone (or substitute cheese) on top. Spoon the panko-Parmesan mixture over the cheese.
- Broil the Chicken: Place the skillet under the broiler for 2-4 minutes, watching carefully until the crust turns golden brown and the cheese is bubbly. Remove from the oven and allow the chicken to rest for a couple of minutes before serving.
- Serve hot, optionally garnished with fresh parsley. Enjoy!
