Copycat Longhorn Parmesan Crusted Chicken

Published Date: April 8, 2022

You’re going to love the flavor of this Copycat Longhorn Parmesan Crusted Chicken. Not only is this an easy copycat recipe, but it’s the perfect way to save money and create the copycat version of Longhorn Parmesan Chicken for WAY less money! You’re the real MVP – celebrate!

Copycat Longhorn Parmesan Crusted Chicken

In our house, we eat chicken a lot. Like a lot, a lot. This means that I’m always looking for a new chicken recipe to change things up. What I love about this popular parmesan crusted chicken is that it’s an easy recipe that looks like it took a long time – but doesn’t! This is one of our favorite chicken breast recipes to whip up, and I promise you that it’s so good the next day, too!

Try some of my other chicken recipes:

When it comes to cooking chicken, we have options galore. No matter if you add cheese and seasonings to the top of the chicken or prefer to cozy up to the table with a cheesy chicken dinner, you’ll love these other yummy recipes: Chicken and Dumplings with Tortillas, Chicken Gyro Recipe, Air Fryer Monterey Chicken

WHY YOU’LL LOVE THIS RECIPE

  • The flavorful marinade is simple to make.
  • Cooking the chicken in a cast iron skillet gives it a nice golden sear color that is perfect for adding on the crunchy parmesan crust!
  • This longhorn steakhouse Parmesan crusted chicken literally tastes just like the real deal!

Longhorn parmesan crusted chicken ingredients

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  • Chicken breasts
  • Italian salad dressing
  • Olive oil
  • Parmesan cheese
  • Ranch dressing
  • Provolone cheese
  • Salted butter
  • Panko breadcrumbs
  • Garlic powder
  • Salt
  • Pepper

*see recipe card for detailed measurements

KITCHEN SUPPLIES YOU’LL NEED

  • Cast-iron skillet

How to make Copycat Longhorn Parmesan-Crusted Chicken

Step 1: Use a meat tenderizer and pound the chicken breasts until they’re 1/2 inch thick.

Step 2: Grab a bowl and pour in the Italian dressing. Put in the chicken breasts and marinate for at least 30 minutes. Make sure to cover it with plastic wrap. You can also use a large freezer bag as well.

Step 3: Add the olive oil to your skillet and heat it to medium-high heat. Add the marinated chicken breast to the hot skillet and sear each side for 5 minutes. (It may be longer than that, depending on how hot your skillet is) Do not pour the marinade into the skillet – you just want to add the chicken breasts that have been marinating. Use tongs to remove the chicken from the marinade and place it directly into the hot pan.

Step 4: Mix together the ranch dressing and 1/4 cup of parmesan cheese. Once mixed, smooth this over the chicken breasts, and then add one slice of the provolone cheese on top.

Step 5: Add the skillet (careful, it’s going to be hot!) into the oven and broil for 3-5 minutes on low. As the chicken is broiling, mix together the melted butter, panko bread crumbs, garlic powder, pepper and salt, and the rest of the parmesan cheese. (1/4 cup). Take the skillet out of the oven and crumble the mixture to the top of the chicken. Put it back into the oven and broil until the top is a lovely golden brown.

STORAGE AND RE-HEATING NOTES

Any leftovers of this copycat Longhorns parmesan chicken should be stored in an airtight container and placed in the fridge. It will stay fresh for up to 3 days (and is so good the next day!), or you can add it to the freezer for up to 3 months as well.

SUBSTITUTIONS AND VARIATIONS

  • Don’t have chicken breast? Chicken tenders can work, too! Just know that you’ll need to adjust the cooking time of the side of the chicken in the skillet so that you don’t overcook smaller pieces of meat.
  • If you don’t have a cast-iron skillet, any large skillet will work! Just be sure to get the skillet hot before adding in the chicken.
  • Make your own marinade – If you don’t have a bottle of Italian dressing, don’t stress. You can easily make your own! Just combine ½  cup olive oil, 2 Tablespoons vinegar, 2 teaspoons lemon juice, ¼ teaspoon oregano, ¼ teaspoon garlic powder, ¼ teaspoon pepper, and whisk all the ingredients together.
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FAQS

What side dishes pair well with longhorn’s parmesan crusted chicken copycat?

I’m a huge fan of pairing with mashed potatoes or any side veggie, too. Green beans are always a good idea, and don’t forget the homemade rolls!

Can I make this dish low carb or keto-friendly?

You bet! To cut down on the carbs, use crushed pork rinds in the place of the bread crumbs. This is a fun spin to make your own personal copycat recipe!

What is the best way to reheat the chicken and creamy parmesan cheese crust?

You can actually reheat the leftovers in the microwave. If you’re not a fan of using the microwave, just pop the leftovers into the oven at 350 degrees for about 10-15 minutes.

To reheat from frozen, be sure to let the chicken thaw before reheating!

See how much fun it is to make a copycat recipe right at home? There’s no need to even change out of your leggings or PJs to get the flavor and taste that you crave and love! Not having to leave home and still getting a yummy recipe is the BEST day ever!

If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!

More Copycat Recipes:

Chicken breasts in a cast iron skillet with melted provolone cheese.
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Copycat Longhorn Parmesan Crusted Chicken

This Copycat Longhorn Parmesan Crusted Chicken tastes just like the real do! So yummy and full of flavor!
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 941kcal

Ingredients

  • 4 chicken breasts skinless and boneless
  • 1 cup Italian dressing
  • 2 tbsp olive oil
  • 1/2 cup parmesan cheese grated
  • 1/2 cup ranch dressing
  • 4 slices provolone cheese
  • 1/2 cup salted butter melted
  • 1/2 cup panko bread crumbs
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • fresh parsley optional garnish

Instructions

  • Use a meat tenderizer and pound the chicken breasts until they're 1/2 inch thick.
  • Grab a bowl and pour in the Italian dressing. Put in the chicken breasts and marinate for at least 30 minutes. Make sure to cover it with plastic wrap. You can also use a large freezer bag as well.
  • Add the olive oil to your skillet and heat it to medium-high heat. Add the marinated chicken breast to the hot skillet and sear each side for 5 minutes. (It may be longer than that depending on how hot your skillet is) Do not pour the marinade into the skillet – you just want to add the chicken breasts that have been marinating. Use tongs to remove the chicken from the marinade and place it directly into the hot pan.
  • Mix together the ranch dressing and 1/4 cup of parmesan cheese. Once mixed, smooth this over the chicken breasts, and then add 1 slice of the provolone cheese on top.
  • Add the skillet (careful, it's gonna be hot!) into the oven and broil for 3-5 minutes on low. As the chicken is broiling, mix together the melted butter, panko bread crumbs, garlic powder, pepper and salt, and the rest of the parmesan cheese. (1/4 cup). Take the skillet out of the oven and crumble the mixture to the top of the chicken. Put it back into the oven and broil until the top is a lovely golden brown.

Notes

Storage: Any leftovers of this copycat Longhorns parmesan chicken should be stored in an airtight container and placed in the fridge. It will stay fresh for up to 3 days (and is so good the next day!) or you can add it to the freezer for up to 3 months as well.

Nutrition

Calories: 941kcal | Carbohydrates: 16g | Protein: 59g | Fat: 70g | Saturated Fat: 26g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 1983mg | Potassium: 975mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 3mg | Calcium: 341mg | Iron: 2mg
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Comments

  1. I appreciate when you give alternate ingredients. I don’t have Italian dressing but I have the items to make it. Thank you.
    Looks delicious!

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