The menu item comes served with a piece of boneless grilled chicken topped with a creamy ranch sauce and parmesan crumb topping and our copycat recipe taste just like the restaurant.
With these easy step-by-step instructions, you're going to have a Parmesan-crusted chicken on your table that tastes better than a 5-star restaurant with the few tweaks we made in our adaptions.
As the family sat there taking the first bite, the look on their face was priceless with delight.
I loved how everyone kept eating another bite trying to find something wrong with it but instead said it was so much better than the restaurants.
I have to admit I was getting nervous with him not saying much, but the good news it was all gone and everyone has asked for this dish several times now.
If you love copycat recipes, and if you do also, then take a quick look at my other Copycat Roundup of Recipes we enjoy, and tell us how you like them in the comments at the end.
If you would like the recipe to print instead of reading, just scroll to the bottom where the recipe card hit the print button.
Making Longhorns Copycat Chicken Recipe
First of all this Parmesan Crusted Chicken is super easy and in the steps below you will see if everything is ready to go for topping the chicken, it's a breeze from start to finish.
Searing chicken that's in flour is an important step but you always want it cooked all the way through, so I put mine in the oven while preparing the topping to ensure it's cooked all the way through.
Chicken is always tender if you sear it first then slowly cook it the rest of the way and the searing seals in the juices!
I love the taste of the cheese topping, it's the perfect Parmesan gooey melted cheese and makes this dish the signature style it is and over the top yummy!
Even if you never heard of Longhorn Steakhouse, this super yummy entree will be a family favorite after one bite!
I also have recreated many recipes from my hometown in Utica, N.Y., you may like from Manny's Cheesecake, Tomato Pie, Pusties, and a favorite pizza O'scugnizzo Pizza, all unique and delicious.
Suggestions:
- If you want a change to indoor cooking, you also can grill the chicken for a nice smoked char flavor, brushed with Worcestershire sauce and a little olive oil and butter mixed together.
- Use a grided cast iron skillet if the sauteed chicken is done inside the house, (since you will enjoy this recipe all year long!)
- I use a national brand of buttermilk ranch dressing in this recipe, don't use an off-brand, it will change the flavor.
- Although provolone is used in the restaurant, I used a combination of extra sharp cheddar and provolone which was over the top flavorful.
- Always use boneless chicken breast and slice it lengthwise 3/4 of an inch thick.
- The recipes online called for marinating, I didn't do that since the chicken was very flavorful cooked in the juices of ingredients used and perfectly tender.
- You can make this chicken very spicy by adding cayenne pepper to the panko topping if you love a little heat.
- Do not use frozen chicken, make sure it's fresh as this recipe skips the marinating process found in other recipes on the web. The frozen chicken will need marinating as it makes it tough.
Steps
- Using sliced boneless chicken breast shake the chicken in seasoned flour
- Panfry the chicken on both sides then add them to a parchment paper-lined pan and keep warm to finish cooking at 350 for around 10 minutes just make sure the internal temperature is 165 in the thickest part of the chicken
- Place the panko with garlic butter in a bowl which is a garnish and set aside
- Make the cheesy topping and add to the warm cheese and ranch mixture on top of each piece
- Top with the panko seasoning then broil
Tools
- Cutting board
- Sharp knife
- Microwaveable bowl
- Measuring cups and spoons
- Paring knife
- Pie plate or ziplock bag
- Frying pan
- Large baking sheet pan
Ingredients You Will Need
- chicken breasts
- all-purpose flour or Wondra ( a thin flour)
- pepper
- salt
- butter
- vegetable oil, olive oil, or canola oil combinations
- Worcestershire sauce
- Panko Bread Crumbs
- Provolone and Cheddar Cheese
- Ranch Dressing with Buttermilk
- Parmesan Cheese
- Garlic either fresh or granulated
Pin Me For Later
Other Copycat Recipes to Try
Favorite Fish Frys
Chicken Riggie Fest
Upstate NY Greens
Italian Lemon Ice
Half Moon Cookies
Supermarket Loft Cookies
Pizookie
Captain Crunch Planet Hollywood Chicken
Girl Scout Cookie Roundup Recipes
Give This A Try
I enjoyed making this recipe, Longhorn Parmesan Crusted Chicken is surely a winner here.
If you love cheese, a little buttery breadcrumb topping, and chicken, you will hit a home run with your family.
Even if you will never try the original Restaurant chain's famous menu item, this will be a great addition to your chicken recipe stash!
Remember, one thing, everything with cheese taste better!
Enjoy and until next time check out some of my other favorite knockoff copycat recipes in the links above!
Yield: 4
Copycat Longhorn Parmesan Crusted Chicken
prep time: 10 Mcook time: 15 Mtotal time: 25 M
This is a copycat recipe that is usually on the menu in Longhorn American Restaurants. It has a panko topping over a delicious melted cheese spread over a boneless sauteed chicken breast.
ingredients:
- 4 skinless/boneless chicken breasts pounded to 3/4 inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon granulated garlic powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
- ziplock bag
- For Frying the Chicken (or use to baste on the grill)
- 2 tablespoons butter
- 2 tablespoons vegetable oil or canola oil
- 3 tablespoons of Worcestershire sauce
- Garnish Topping:
- 1 cup Panko Bread Crumbs or butter-flavored crackers (sprinkled last on top)
- 2 teaspoons minced garlic
- 5 tablespoons melted butter
- Parmesan Cheese Topping:
- 3/4 cup shredded Provolone and Cheddar Cheese combined
- 6 tablespoons Ranch Dressing with Buttermilk
- 3/4 cup Parmesan Cheese grated
- pinch of fresh or granulated garlic powder
instructions:
How to cook Copycat Longhorn Parmesan Crusted Chicken
- Prepare the chicken.
- Slice the chicken breasts around 3/4 of an inch lengthwise, pound if needed.
- Place them in a ziplock bag that has the flour, garlic, salt, pepper in it and shaking it until coated.
- Note: this is to seal in the juices of the chicken, it gives it a crispy coating plus enhances the flavor of the chicken with the seasoning and omits the marinating step.
- Heat a large frying pan adding the butter and oil on medium heat.
- Add the Worcestershire sauce.
- Saute and sear the chicken breast on both sides cooking them until the meat is no longer pink inside, usually 3 to 5 minutes on each side. The thermometer in the thickest part should be 160 degrees if using.
- Put cooked chicken on a parchment-lined cookie sheet and place in an oven to keep warm at 200 degrees.
- In the meantime make the cheese topping and crust.
- Topping:
- 1 cup panko
- 2 teaspoons minced garlic or granulated garlic powder
- 5 tablespoons melted butter
- Combine the panko with minced or granulated garlic. Stir in the melted butter and set aside.
- Remove chicken from the oven and change the cycle in the oven to broil mode on low heat.
- Next, make the cheese crust.
- Parmesan Cheese Crust
- 3/4 cup Parmesan cheese grated
- 3/4 cup Provolone cheese and Sharp Cheddar combined chopped into bits
- 6 Tablespoons Buttermilk Ranch salad dressing
- Combine the chopped Parmesan, combined Cheddar and Provolone, and Buttermilk Ranch dressing in a small bowl and pinch of granulated garlic powder or minced garlic.
- Microwave for 30 seconds or until cheese is melted but still a little lumpy.
- Spread with a spoon on top of each piece of chicken.
- Top with the panko breadcrumb mixture.
- Broil on low until golden brown around 2 minutes or more until it started to turn crispy brown.
Calories
585
585
Fat (grams)
29
29
Sat. Fat (grams)
18
18
Carbs (grams)
11
11
Sugar (grams)
14
14
Pin Me For Later
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