Why You’ll Love This Recipe

I love how this dish brings together everything I crave in one bite—tender chicken, a crispy parmesan coating, and that buttery ranch-mozzarella topping. It’s got just the right balance of flavor and texture. The best part? It feels like a restaurant-quality meal but is super simple to make at home. I can serve it for a regular weeknight dinner or dress it up for a more special occasion. Either way, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts

  • Olive oil

  • Salt and black pepper

  • Garlic powder

  • Shredded parmesan cheese

  • Panko breadcrumbs

  • Ranch dressing

  • Shredded mozzarella cheese

  • Sour cream

  • Butter

Directions

  1. I start by pounding the chicken breasts to an even thickness and seasoning both sides with salt, pepper, and garlic powder.

  2. Then I sear the chicken in olive oil over medium heat until golden brown and cooked through, about 5–6 minutes per side.

  3. While the chicken cooks, I mix the ranch dressing, sour cream, and shredded mozzarella in a small bowl for the creamy topping.

  4. In another bowl, I combine parmesan cheese, panko breadcrumbs, and melted butter to make the crust.

  5. Once the chicken is cooked, I transfer it to a baking sheet and spread the ranch mixture over each piece.

  6. I sprinkle the parmesan-panko crust on top and broil it for 2–3 minutes until golden and crispy.

  7. I let it rest for a couple of minutes before serving it hot.

Servings and timing

This recipe makes 4 servings and takes about 35 minutes in total—15 minutes of prep and 20 minutes of cooking time.

Variations

I’ve tried different versions of this by using Italian seasoning in the breadcrumb mix or swapping in cheddar for a sharper cheesy flavor. Sometimes I add a touch of Dijon mustard to the ranch mixture for extra tang. For a lighter version, I bake the chicken instead of pan-searing it before adding the topping.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer so the crust stays crispy—I just warm it at 350°F for about 10 minutes. Microwaving works too, but the crust may soften.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless thighs and they work well. They’re juicier and add a slightly richer flavor, but I make sure to adjust the cooking time as needed.

What if I don’t have ranch dressing?

If I’m out of ranch, I make a quick version using sour cream, mayo, garlic powder, onion powder, and dried herbs. It gives a similar flavor and works just as well.

Can I make this recipe gluten-free?

Definitely—I use gluten-free panko breadcrumbs and check that the ranch and other ingredients are certified gluten-free. It still turns out delicious and crispy.

How do I know when the chicken is cooked through?

I check that the internal temperature is at least 165°F (74°C). The chicken should be firm to the touch and the juices should run clear.

What should I serve with Parmesan Crusted Chicken?

I usually pair it with mashed potatoes, steamed broccoli, or a simple green salad. It also goes great with roasted veggies or garlic butter pasta.

Conclusion

Parmesan Crusted Chicken Longhorn-style is one of those meals that feels indulgent but is totally doable at home. It’s packed with bold, cheesy flavor, and that crunchy topping really takes it over the top. When I want to treat myself—or impress someone—this is one of my go-to dishes.

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Parmesan Crusted Chicken Longhorn: Recipe & Easy Steps


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  • Author: Mia
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

Recreate the famous Longhorn steakhouse chicken at home with this crispy, cheesy parmesan-crusted recipe that’s simple and delicious.


Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts (butterflied and halved)

1 tablespoon olive oil

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon paprika

For the Ranch Spread:

1/4 cup ranch dressing

1/4 cup grated Parmesan cheese

For the Parmesan Crust Topping:

1/2 cup panko breadcrumbs

1/3 cup shredded Parmesan cheese

2 tablespoons melted butter

1 tablespoon chopped parsley (optional)

1/2 teaspoon Italian seasoning


Instructions

Preheat oven to 400°F (200°C).

Season chicken breasts with salt, pepper, garlic powder, and paprika.

Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden.

Transfer to a baking dish and bake for 15 minutes, or until internal temp reaches 165°F.

Mix ranch dressing with grated Parmesan to make the spread.

Combine panko, shredded Parmesan, melted butter, and Italian seasoning for the crust topping.

Spread ranch-Parmesan mixture over each chicken breast, then top with breadcrumb mixture.

Broil on high for 2–3 minutes, or until the crust is golden and bubbly.

Garnish with chopped parsley and serve hot.

Notes

Great served with mashed potatoes, roasted veggies, or a Caesar salad.

You can grill the chicken instead of baking for extra smoky flavor.

Swap ranch for Caesar dressing if preferred.

Use a meat thermometer for perfectly cooked chicken.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course, Dinner
  • Method: Baked, Broiled
  • Cuisine: American, Copycat

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