Name: Longhorn Steakhouse Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 pieces boneless, skinless chicken breasts (Pounded to even thickness if needed.); Salt and pepper (To taste for seasoning the chicken.); 2 tablespoons olive oil (For searing (extra-virgin or regular).); 1/2 cup grated Parmesan cheese (Divided (1/2 cup for crust + extra as listed later).); 1/2 cup panko bread crumbs (For the crispy crust.); 1/4 cup melted butter (Cooled slightly, for mixing with the panko.); 1 teaspoon garlic powder (For crust and sauce.); 1 teaspoon dried Italian seasoning (For crust.); 1/4 cup ranch dressing (For spreading on chicken.); 1/4 cup grated Parmesan cheese (For mixing with ranch (this is the second 1/4 cup).); 1 cup heavy cream (For the cheddar cream sauce.); 1/2 cup shredded cheddar cheese (For the sauce.)

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Creamy, crunchy, and utterly comforting — this Longhorn Steakhouse Parmesan Crusted Chicken is the kind of dinner that feels special but comes together without fuss. Imagine juicy seared chicken topped with a buttery Parmesan-panko crust and finished with a silky cheddar-cream sauce for dipping. Fun fact: many restaurant-style favorites started as home cooks experimenting to stretch simple ingredients into big flavors. If you love easy copycat recipes, you’ll appreciate how reliably delicious this one is. For a close variation and extra tips, check out our detailed copycat version. It’s family-friendly, quick enough for weeknights, and impressive enough for guests — so let’s get cooking with a smile.

What is Longhorn Steakhouse Parmesan Crusted Chicken?

What’s in a name? Is it really from Longhorn Steakhouse, or is it the kind of dish that makes you feel like you should be dining out? Either way, it earns its title with a bold, cheesy crust and a rich sauce that practically begs for a fork. Did someone say “parmesan” and “crispy panko” in the same sentence? Who can resist? As the old saying goes, “the way to a man’s heart is through his stomach.” Maybe that’s why this dish has such a loyal following — it’s pure comfort with a little restaurant flair. Try it and see why everyone acts like they’re at a steakhouse — right in your own kitchen.

Why You’ll Love This:

Crunch meets cream: The first bite gives you a satisfying crispy Parmesan-panko crust, followed by a tender, juicy chicken center and a decadently smooth cheddar cream sauce. Textures and flavors play beautifully together.
Save money, eat better: Making this at home costs a fraction of what you’d pay out and lets you control portions, salt, and quality of ingredients — great for families or meal-prep nights.
Flavor-packed toppings: A simple ranch spread, extra Parmesan, and Italian seasoning add layers of savory flavor without complicated techniques.
If you love similar copycat meals, you might enjoy the garlicky twist over at Longhorn Garlic Parmesan Crusted Chicken for a different punch of flavor. Ready to bring restaurant vibes to your table? Let’s make it.

How to Make:

Quick Overview

This recipe is straightforward and satisfying: sear the chicken for color, bake it through, then top with a buttery Parmesan-panko crust and broil until golden. Finish with a warm cheddar cream sauce for drizzling or dipping. Prep and cook time combined is about 35–45 minutes, so it’s perfect for busy weeknights or an easy weekend dinner. You’ll love how simple techniques—searing, baking, and broiling—create big flavor.

Ingredients

4 boneless, skinless chicken breasts, pounded to even thickness if needed
Salt and pepper to taste, for seasoning the chicken
2 tablespoons olive oil, for searing (extra-virgin or regular)
1/2 cup grated Parmesan cheese, divided (1/2 cup for crust + extra as listed later)
1/2 cup panko bread crumbs, for the crispy crust
1/4 cup melted butter, cooled slightly, for mixing with the panko
1 teaspoon garlic powder, for crust and sauce
1 teaspoon dried Italian seasoning, for crust
1/4 cup ranch dressing, for spreading on chicken
1/4 cup grated Parmesan cheese, for mixing with ranch (this is the second 1/4 cup)
1 cup heavy cream, for the cheddar cream sauce
1/2 cup shredded cheddar cheese, for the sauce

Directions

Preheat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. This helps the sear and final flavor.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 2 to 3 minutes per side until a golden-brown crust forms. Do not move them too much—let the pan do the work.
Transfer the entire skillet to the preheated oven and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. Baking time depends on thickness—thinner breasts will be toward the lower end.
While the chicken bakes, combine the crust mixture: in a small bowl, mix 1/2 cup grated Parmesan cheese, 1/2 cup panko bread crumbs, 1/4 cup melted butter, 1 teaspoon garlic powder, and 1 teaspoon dried Italian seasoning. Stir until crumbs are evenly coated with butter.
In another small bowl, mix 1/4 cup ranch dressing with 1/4 cup grated Parmesan cheese. This creates a tangy spread that helps the crust stick and adds flavor.
Make the cheddar cream sauce: in a small saucepan over medium heat, bring 1 cup heavy cream to a gentle simmer (do not boil). Reduce heat to low and whisk in 1/2 cup shredded cheddar cheese, additional 1/2 cup grated Parmesan cheese (if you used only 1/2 cup earlier, this is the remaining Parmesan called for in the sauce), 1/2 teaspoon garlic powder, and salt and pepper to taste. Stir constantly until smooth and cheese is fully melted. Keep warm on the lowest heat.
When the chicken is cooked through, remove the skillet from the oven. Spread an even layer of the ranch-Parmesan mixture over each chicken breast. Press the Parmesan-panko crust mixture on top of the ranch layer, pressing gently so it adheres.
Preheat the broiler to high. Place the skillet under the broiler for 2 to 3 minutes, watching carefully, until the crust turns golden brown and crisp. Remove from the oven and let rest for 2 minutes.
Serve the Parmesan crusted chicken with warm cheddar cream sauce drizzled over the top or on the side for dipping. Enjoy right away for best texture.

Longhorn Steakhouse Parmesan Crusted Chicken

What to Serve With:

Garlic mashed potatoes or creamy risotto to soak up the sauce
Steamed green beans, roasted asparagus, or a crisp Caesar salad for freshness and crunch
Buttered pasta or orzo tossed lightly with olive oil and parsley
A chilled white wine, like Sauvignon Blanc, or a sparkling iced tea for a family-friendly option
For a sauce variation or to pair with more garlic-forward dishes, check this creamy garlic sauce guide at Parmesan Crusted Chicken with Creamy Garlic Sauce.

Top Tips for Perfecting:

Pound chicken to even thickness: If breasts are uneven, gently pound them to about 3/4 inch thickness so they cook uniformly.
Don’t overcrowd the skillet: Sear in batches if needed. Overcrowding causes steaming instead of browning.
Butter panko for crispiness: Tossing panko in melted butter yields a much nicer golden crust than using oil alone.
Watch the broiler: Broilers vary—stay close and broil only until golden to avoid burning the crust.
Sauce consistency: If the cheddar cream sauce is too thick, stir in a tablespoon or two of milk; too thin, simmer gently a bit longer to thicken.
Make-ahead tip: Keep the sauce warm in a small slow cooker or on the stovetop over the lowest heat for serving.

Storing and Reheating Tips:

Refrigeration: Store leftover chicken and sauce separately in airtight containers for up to 3 days in the refrigerator.
Freezing: Cooked chicken can be frozen for up to 2 months; wrap tightly in plastic wrap and place in a freezer bag. Sauce can be frozen but may separate slightly; whisk vigorously while reheating.
Reheating: Reheat chicken in a 350°F oven for 10–12 minutes until warmed through to preserve crispness. Reheat sauce gently on low, whisking until smooth. Avoid microwaving if possible to keep the crust from getting soggy.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well and stay very moist. Adjust baking time—thighs may need a few extra minutes to reach safe internal temperature.

Is there a lighter alternative to heavy cream?
You can use half-and-half or a mixture of milk and a tablespoon of cornstarch to thicken, but the sauce will be less rich and creamy.

How do I make the crust extra crunchy?
Make sure the panko is well-coated in melted butter and broil briefly on high. Also, avoid adding too much wet topping beneath the crust so it doesn’t steam.

Can I prepare this ahead of time for a dinner party?
Yes. Sear and bake the chicken ahead, refrigerate un-crusted for up to a day, then add the ranch and crust and broil just before serving.

What if I don’t have panko?
Regular breadcrumbs can be used, though panko gives a better light, airy crunch. You can also crush cornflakes for a fun crunchy twist.

Conclusion

This Longhorn Steakhouse Parmesan Crusted Chicken is a winner for weeknights and special dinners alike — crunchy, cheesy, and comforting while still being simple to make. It proves that a few high-impact ingredients and basic techniques can create a restaurant-style meal at home. If you want another trusted copycat reference and step-by-step inspiration, see this Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook recipe for more ideas and variations. Give it a try, share it with friends, and enjoy the applause at your table.