Description
This copycat Longhorn Steakhouse Parmesan Crusted Chicken delivers juicy grilled chicken topped with a creamy ranch spread and a golden, crisp Parmesan crust. It’s rich, flavorful, and better than takeout.
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts, halved to make 4 cutlets
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
For the Ranch Spread:
¼ cup ranch dressing
¼ cup sour cream
2 tablespoons grated Parmesan cheese
For the Parmesan Crust:
½ cup shredded Parmesan cheese
¼ cup shredded provolone or mozzarella
2 tablespoons panko breadcrumbs
1 tablespoon melted butter
½ teaspoon dried parsley or Italian seasoning
Instructions
1. Pound chicken to even thickness (about ½ inch). Season with salt, garlic powder, and pepper.
2. Heat olive oil in a grill pan or skillet over medium heat. Cook chicken 5–6 minutes per side until golden and internal temp reaches 165°F.
3. In a small bowl, mix ranch dressing, sour cream, and Parmesan to form the spread.
4. In another bowl, combine shredded cheeses, breadcrumbs, melted butter, and parsley.
5. Once chicken is cooked, spread ranch mixture evenly on top of each cutlet.
6. Top with Parmesan crust and place under the broiler for 2–3 minutes until melted and lightly golden.
7. Serve hot with mashed potatoes, roasted vegetables, or salad.
Notes
Use shredded cheese for optimal melt and crust.
Broil only briefly—watch closely to prevent burning.
Double the ranch spread for use as a dipping sauce or sandwich spread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared + Broiled
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 125mg
Keywords: parmesan crusted chicken, longhorn copycat recipe, cheesy chicken dinner