Longhorn Parmesan Crusted Chicken (Easy Copycat Recipe)

Longhorn Parmesan Crusted Chicken is a copycat of the beloved LongHorn Steakhouse favorite: a juicy grilled chicken breast topped with a creamy ranch-garlic layer, melty provolone and parmesan, and a buttery crouton crust broiled until golden. It tastes just like the restaurant, yet it comes together at home in about 30 minutes. Rich, cheesy, and crowd-pleasing, this copycat is easier than you think. Below you will find the ingredients, the step-by-step method, tips for the perfect crust, and answers to common questions.

What Is Longhorn Parmesan Crusted Chicken?

Longhorn Parmesan Crusted Chicken is the signature copycat of LongHorn Steakhouse’s most-ordered chicken dish. A marinated, grilled chicken breast is layered with a tangy ranch spread, blanketed in provolone and parmesan, then finished with a crunchy, buttery parmesan-crouton crust under the broiler. The result is juicy chicken with a golden, cheesy, savory top that tastes exactly like the steakhouse version.

Why You’ll Love This Copycat

• Tastes like the restaurant — all the cheesy, crusty flavor at home.
• Ready in about 30 minutes. Faster than a night out.
• Simple ingredients you can find at any store.
• Crowd-pleaser. Cheesy, savory, and family-approved.
• Naturally low-carb if you skip the crouton crust.

Ingredients You’ll Need

Exact amounts are in the recipe card below. Here is what each part brings:

• Chicken breasts — pounded even so they grill up juicy.
• Ranch dressing, mayo, garlic — the creamy, tangy spread.
• Provolone and parmesan — the melty, savory cheese layer.
• Croutons and butter — blitzed into the signature crunchy crust.
• Seasonings — salt, pepper, and a little garlic powder.

How to Make Longhorn Parmesan Crusted Chicken

1. Season and grill the chicken until it reaches 165°F (74°C).
2. Stir together the ranch, mayo, and garlic, and spread it over each breast.
3. Top with provolone and a shower of parmesan.
4. Mix crushed croutons with melted butter and parmesan, then press over the cheese.
5. Broil 2–3 minutes until the crust is golden and bubbling, and serve.

Tips for the Perfect Crust

• Watch the broiler — the crust goes from golden to burnt fast.
• Pound the chicken even so it cooks and browns uniformly.
• Use freshly grated parmesan for the best melt and flavor.
• Don’t skip the butter in the crust — it is what makes it crisp.
• Rest a minute before serving so the cheese sets slightly.

How to Reheat and Store

Store leftovers in an airtight container in the fridge for up to 3 days. To keep the crust crisp, reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes rather than the microwave. The grilled chicken can be made ahead; add the cheese and crust and broil just before serving for the freshest texture.

Calories and Nutrition

Each crusted breast runs about 520 calories with roughly 45g protein and only 9g carbohydrates, making it high-protein and naturally low-carb. Skip the crouton crust to cut the carbs further, or use light cheese to trim the fat. Full values are in the recipe card.

Longhorn Parmesan Crusted Chicken Recipe

Longhorn Parmesan Crusted Chicken (Copycat)

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

For the chicken

• 4 boneless skinless chicken breasts about 6 oz each
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For the ranch spread

• ⅓ cup mayonnaise
• 3 tbsp ranch dressing
• 1 tsp garlic minced

For the parmesan crust

• ½ cup shredded provolone cheese
• ½ cup shredded parmesan cheese
• ½ cup garlic croutons crushed
• 2 tbsp butter melted
• 1 tbsp shredded parmesan for topping

Method

 

1. Pound each breast to an even 1/2-inch thickness. Rub with olive oil, salt, pepper, and garlic powder.
2. Cook 4-5 minutes per side over medium-high heat until the internal temperature reaches 165F (74C). Transfer to a baking sheet.
3. Stir mayonnaise, ranch, and minced garlic together. Spread over the top of each cooked breast.
4. Top each breast with provolone and 1/2 cup parmesan.
5. Mix crushed croutons, melted butter, and the topping parmesan. Press over the cheese layer.
6. Broil 2-4 minutes until the crust is golden and bubbling. Watch closely so it browns, not burns.
7. Rest 3 minutes before serving.

Notes

This is an independent copycat version, not the restaurant proprietary recipe. Nutrition values are estimates and vary by brand and portion.

Frequently Asked Questions

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