Longhorn Parmesan Crusted Chicken is a copycat of the LongHorn Steakhouse favorite: a seared, marinated chicken breast topped with a creamy garlic-ranch spread and a bubbly parmesan-provolone crust, broiled until golden. You can make it at home in about 30 minutes with pantry ingredients. Below is the full step-by-step recipe, plus the exact crust method, reheating tips, and answers to the questions people ask most.
Table of Contents
What Is Longhorn Parmesan Crusted Chicken?
Longhorn Parmesan Crusted Chicken is the signature grilled chicken dish served at LongHorn Steakhouse. A thin, seasoned chicken breast is grilled, brushed with a ranch-and-garlic spread, then covered with a two-layer topping: shredded provolone and parmesan for melt, and a crisp parmesan-crouton crust for crunch. A quick pass under the broiler fuses the two into the golden, cheesy crust the dish is known for.
This copycat version recreates that same restaurant result in a home kitchen. It is not the restaurant proprietary recipe, it is an independent version built to taste and look like the original, using standard ingredients you can buy anywhere.
Why You will Love This Copycat Recipe
- Restaurant taste, weeknight effort – ready in about 30 minutes, start to finish.
- Simple ingredients – mayonnaise, ranch, parmesan, provolone, and croutons; no specialty items.
- That signature crust – the two-layer topping gives you both melt and crunch.
- Flexible – grill, stovetop, or oven all work.
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the ranch spread
- 1/3 cup mayonnaise
- 3 tbsp ranch dressing
- 1 tsp garlic, minced
For the parmesan crust
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded parmesan cheese
- 1/2 cup garlic croutons, crushed
- 2 tbsp melted butter
- 1 tbsp shredded parmesan (for topping)
How to Make Longhorn Parmesan Crusted Chicken (Step by Step)
- Flatten and season. Pound each breast to an even ~1/2-inch thickness. Rub with olive oil, salt, pepper, and garlic powder.
- Sear the chicken. Cook 4-5 minutes per side over medium-high heat (grill, skillet, or grill pan) until the internal temperature reaches 165F (74C), the safe minimum recommended by the USDA. Transfer to a baking sheet.
- Make the ranch spread. Stir mayonnaise, ranch, and minced garlic together. Spread over the top of each cooked breast.
- Add the melt layer. Top each breast with provolone and 1/2 cup parmesan.
- Make the crust. Mix crushed croutons, melted butter, and the topping parmesan. Press over the cheese layer.
- Broil. Broil 2-4 minutes until the crust is golden and bubbling. Watch closely so it browns, not burns.
- Rest and serve. Rest 3 minutes before serving.
Tips for the Perfect Crust
- Even thickness matters – pounding the breast keeps it juicy and helps it cook evenly.
- Dry the surface before the spread so the topping grips.
- Broil, do not bake – high top heat is what gives the crust its color and bubble.
- Fresh-shredded cheese melts better than pre-bagged.
How to Reheat
Reheat leftovers in a 350F (175C) oven or air fryer for 6-8 minutes to keep the crust crisp. Avoid the microwave, it makes the crust soft.
Calories & Nutrition
One serving (one crusted breast) is roughly 520 calories, with about 48 g protein, 9 g carbs, and 32 g fat. It is naturally low-carb and can be made gluten-free by swapping the croutons for gluten-free ones. It is not keto-strict as written, but the carb count is low.
Longhorn Parmesan Crusted Chicken Recipe
Longhorn Parmesan Crusted Chicken (Copycat)
Ingredients
Method
- Pound each breast to an even 1/2-inch thickness. Rub with olive oil, salt, pepper, and garlic powder.
- Cook 4-5 minutes per side over medium-high heat until the internal temperature reaches 165F (74C). Transfer to a baking sheet.
- Stir mayonnaise, ranch, and minced garlic together. Spread over the top of each cooked breast.
- Top each breast with provolone and 1/2 cup parmesan.
- Mix crushed croutons, melted butter, and the topping parmesan. Press over the cheese layer.
- Broil 2-4 minutes until the crust is golden and bubbling. Watch closely so it browns, not burns.
- Rest 3 minutes before serving.
Notes
Frequently Asked Questions
How do you make Longhorn parmesan crusted chicken at home?
Grill a seasoned chicken breast, spread it with a ranch-garlic-mayo mix, top with provolone and parmesan plus a buttered crouton crust, then broil until golden.
Is Longhorn Parmesan Crusted Chicken gluten-free?
Not as written, because of the croutons. Swap in gluten-free croutons or panko to make it gluten-free.
Is it keto?
It is low-carb (about 9 g per serving) but not strictly keto. Skip the crouton crust for a keto-friendlier version.
How many calories are in it?
About 520 calories per crusted breast in this homemade version. The restaurant portion may differ.
What cheese is on Longhorn Parmesan Crusted Chicken?
A combination of provolone (for melt) and parmesan (for flavor and crust).
Can I make it ahead?
Yes. Grill the chicken and mix the toppings ahead, then add the crust and broil just before serving for the best texture.
