I went to Longhorn Steakhouse once. Just once. And I swear, I’ve been haunted by that chicken ever since.
Not in a creepy way. More like… what if I could have that every Friday night?
It’s not just chicken. It’s chicken with a personality. Crispy. Cheesy. Golden. With that buttery, garlicky crust that clings on like it doesn’t want to let go. And the inside? Juicy. Tender. Like it was raised just to be loved in one perfect bite.
So I tried to recreate it.
Not because I’m a chef.
Because I’m obsessed.
And guess what? I cracked it. Not exactly—because who knows their secret spice?—but close enough that my husband took one bite, paused, and said, “Wait… did you order takeout?”
Nope. Just me. A skillet. And a fridge full of cheese.
Let’s make it.
Alright. Let’s walk through this like we’re at the grocery store, and I’m texting you from the dairy aisle.
You don’t need anything wild. Nothing that’ll make your wallet cry. Just good stuff that works.
4 skinless, boneless chicken breasts
The star. The main event. Pick ones that are about the same thickness, if you can. If not? No biggie. We’ll pound ‘em. You want them around ½ inch thick. Thinner = cooks faster, sears better, doesn’t dry out.
Salt & pepper, to taste
Yes, it’s basic. But it’s necessary. Salt wakes up flavor. Pepper adds a little kick. Don’t skip. Even if you’re lazy. Just a pinch on each side.
3 tablespoons vegetable oil
For searing. You need something neutral. Canola, grapeseed, whatever you’ve got. Just not olive oil on high heat—it burns. And burnt oil tastes like regret.
This is where the chicken learns flavor. Not just wears it.
⅓ cup olive oil
Base of the marinade. Carries flavor, helps tenderize. Use real olive oil, not that fake “for cooking” stuff. You’ll taste the difference.
⅓ cup ranch dressing
Yep. Ranch. Don’t judge. It’s creamy, herby, tangy. It makes the chicken moist. And hey—Longhorn probably uses something like it. We’re cheating smart.
2 tablespoons Worcestershire sauce
Umami bomb. Deep, savory, a little funky in the best way. It’s the quiet genius in the back row.
1 teaspoon distilled white vinegar
Brightens everything. Cuts through the fat. Keeps the marinade from being too heavy.
1 teaspoon lemon juice
More brightness. A little zing. Like sunshine for your chicken.
1 tablespoon minced garlic
Garlic soaks into the meat. It’s not just on top. It’s in. Use fresh if you can. Jarred? Fine. I won’t tell.
½ teaspoon pepper
Extra kick. Because one round of pepper is never enough.
This is the showstopper. The golden, bubbly, crunchy top that makes you want to lick the plate.
½ cup Parmesan cheese, chopped into bits
Freshly grated, please. The stuff in the green can? Nah. It’s salty dust. Use a block. BelGioioso is my go-to. Melts better. Tastes better. Worth the extra $2.
½ cup Provolone cheese, chopped into bits
Melty. Stretchy. Mild but present. It’s the glue between Parmesan and butter. Boars Head from the deli counter? Yes. Walmart’s Prima Della? Also yes.
6 tablespoons buttermilk ranch dressing
Same ranch as the marinade. It helps the cheese melt smooth and adds tang. You could use herb spread or even mayo if you’re wild.
4 tablespoons melted butter
Butter = flavor. Butter = richness. Butter = why this crust works. Melt it slow. Don’t brown it. Just warm.
¾ cup panko breadcrumbs
Light. Crispy. Not dense like regular breadcrumbs. Panko gives that golden crunch without being heavy. Toast it first if you want extra crisp—just a quick fry in butter.
2 teaspoons garlic powder
Extra garlic. Because why not. It blends into the crust, gives depth. Fresh garlic burns under the broiler. Powder? Perfect.
Okay. Real talk.
I messed this up twice.
First time? Crust slid right off. Like it didn’t care.
Second time? Burnt. Black bits. Sad chicken.
Third time? Goldilocks. Just right.
Here’s how:
And—don’t move the chicken once it’s under the broiler. No peeking. No nudging. Let it do its thing.
Trust the process.
Grab a big bowl or a gallon zip-top bag.
Whisk together all the marinade ingredients—olive oil, ranch, Worcestershire, vinegar, lemon juice, garlic, pepper.
Taste it? Yeah. Dip a spoon. It should be tangy, herby, a little salty. Good.
Now, take your chicken. Put it in a clean bag.
Pound it to ½ inch thick with a meat mallet or heavy pan. Don’t be shy. You’re not punishing it. You’re helping it cook evenly.
Sprinkle both sides with salt and pepper.
Add to the marinade. Squeeze out the air. Seal it.
Refrigerate for at least 30 minutes. Overnight? Even better. The longer it soaks, the deeper the flavor.
Pull the chicken out. Let it sit 10 minutes—cold meat won’t sear right.
Heat 2–3 tablespoons of vegetable oil in a skillet. Cast iron is best. Gets hot, stays hot.
Medium-high heat. Wait for it to shimmer.
Add chicken. Don’t move it. Let it sizzle. 4–5 minutes per side. Golden brown. Cooked through.
If it sticks? Wait. It’ll release when it’s ready.
Once done, transfer to a baking sheet or clean skillet. Tent with foil. Keep warm.
(Want to bake or grill instead? Bake at 425°F for 15–18 mins. Grill over medium-high, 4–7 mins per side. Then add the crust.)
Preheat broiler to high. 450°F. Rack in the top third.
In a small bowl, mix Parmesan, provolone, and ranch dressing.
Microwave in 15-second bursts, stirring each time, until melted and gooey. Lumps? Fine. It’s rustic.
Spoon this cheesy mix over each chicken breast. Spread it. Cover the whole top.
In another bowl, mix melted butter, garlic powder, and panko.
Spoon this crumb mix over the cheese. Gently. Don’t push. Let it sit like a golden blanket.
Pop it under the broiler. 3–4 minutes.
Watch it. Seriously. Set a timer. Broilers are wild. One minute it’s perfect. Next? Charcoal.
When the top is golden, bubbly, with little browned edges? Done.
Pull it out. Let it rest 2 minutes.
Then—serve.
Wait. The recipe doesn’t call for honey garlic sauce?
Nope. But Longhorn does. And if you’re going full copycat? You need it.
It’s not on the chicken. It’s on the side. Drizzled. Sweet. Sticky. Garlicky.
Here’s how to fake it fast:
Simmer in a small saucepan for 3–4 minutes. Stir. It’ll thicken.
Drizzle over the chicken. Or serve on the side for dipping.
Boom. You’re basically a Longhorn chef now.
This Copycat Longhorn Parmesan Crusted Chicken Recipe gives you that same crispy, cheesy, restaurant-style chicken you love—without leaving your kitchen. Tender chicken breasts, seared golden and topped with a rich Parmesan-provolone crust, buttery garlic breadcrumbs, and a hint of ranch flavor. It’s easy to make, packed with bold taste, and perfect for weeknights or when you’re craving a steakhouse feel at home. Just marinate, sear, top, and broil. One bite and you’ll swear you’re at Longhorn.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m a London-based food writer, recipe developer, and home cook who has been passionate about cooking for over 15 years. What started as a way to recreate my mother’s traditional dishes turned into a lifelong love for experimenting with flavors, writing about food, and helping others feel more confident in the kitchen.
