Copycat Longhorn Parmesan Crusted Chicken Recipe
Are you a fan of Longhorn Steakhouse and their famous Parmesan Crusted Chicken? Well, you’re in luck because today we’re diving into a copycat recipe that brings the restaurant experience right to your kitchen! This Copycat Longhorn Parmesan Crusted Chicken features juicy chicken breasts, a crispy, cheesy parmesan crust, and a mouthwatering flavor that’s sure to impress your family and friends.
I’ve been experimenting with this chicken dish for years, perfecting the recipe to capture that savory, crunchy, and cheesy crust that makes it a favorite. Whether you’ve had it at the restaurant or you’re new to this dish, this easy recipe is a must-try. Let’s get cooking!
History of Parmesan Crusted Chicken
The concept of parmesan-crusted chicken isn’t new. It draws inspiration from classic Italian dishes like Chicken Parmesan, which features breaded chicken topped with marinara sauce and cheese. Longhorn Steakhouse put their own spin on it, creating a crispy, creamy parmesan crust topping that took the culinary world by storm. Today, it’s one of the most popular items on the Longhorn Steakhouse menu, loved for its unique flavor and texture.
Why Copycat Longhorn Parmesan Crusted Chicken Recipe is Worth Trying
This copycat recipe perfectly captures the essence of Longhorn Steakhouse’s iconic dish. It’s simple enough for a weeknight meal yet impressive enough to serve at a dinner party. The secret lies in the combination of a flavorful marinade, a crispy parmesan crust, and a cheesy topping that melts beautifully over the chicken. Plus, you’ll save time and money by making this restaurant-quality dish at home!
Ingredients and Tools for Making Copycat Longhorn Parmesan Crusted Chicken
Ingredients
- 4 boneless, skinless chicken breasts (pound chicken to even thickness)
- 1 cup Italian salad dressing (for marinating)
- 1/2 cup panko breadcrumbs
- 1/2 cup parmesan cheese, finely grated
- 1/4 cup provolone cheese, shredded
- 1/4 cup ranch dressing
- 2 tablespoons melted butter
- 1 tablespoon garlic powder
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 slice of provolone cheese per chicken breast
Tools
- Cast iron skillet
- Meat tenderizer or rolling pin (to pound chicken)
- Mixing bowl
- Baking sheet
- Freezer bag (for marinating the chicken)
Step-by-Step Instructions for Making Copycat Longhorn Parmesan Crusted Chicken
Step 1: Marinate the Chicken
Place the chicken breasts in a freezer bag and add 1 cup of Italian salad dressing. Seal the bag and marinate the chicken for at least 30 minutes, or up to 2 hours for a deeper flavor.
Step 2: Prepare the Parmesan Crust Topping
In a mixing bowl, combine the panko breadcrumbs, parmesan cheese, melted butter, and garlic powder. Mix well until the crumbs are coated and form a crumbly mixture.
Step 3: Sear the Chicken
Heat a cast iron skillet over medium-high heat and add 1 teaspoon of olive oil. Remove the chicken breasts from the marinade, shake off the excess, and season them with salt and pepper. Sear the chicken breasts for 4-5 minutes per side, until they are golden brown.
Step 4: Add the Parmesan Crust
Transfer the seared chicken to a baking sheet. Top each chicken breast with 1 slice of provolone cheese, then spoon the prepared parmesan crust mixture on top of the cheese. Gently press it down to ensure it sticks.
Step 5: Broil the Chicken
Preheat your oven to broil. Place the baking sheet with the chicken under the broiler for 2-3 minutes, until the parmesan crust is crispy and golden brown. Keep a close eye on it to prevent burning.
Step 6: Serve and Enjoy!
Remove the chicken from the oven and let it rest for a few minutes. Serve the Copycat Longhorn Parmesan Crusted Chicken hot with a side of mashed potatoes and a crisp green salad for a complete meal.
Tips for Variations and Substitutions
- Gluten-Free: Use gluten-free panko breadcrumbs instead of regular ones.
- Low-Fat Option: Swap the ranch dressing for a low-fat or Greek yogurt-based dressing.
- Cheese Swap: Try mozzarella instead of provolone for a different cheesy flavor.
- Spicy Twist: Add a pinch of red pepper flakes to the parmesan crust mixture for a kick of heat.
My Experience with Copycat Longhorn Parmesan Crusted Chicken Recipe
I’ve tried this recipe countless times, and it never disappoints. One of my favorite tips is to marinate the chicken overnight for the best flavor. The combination of the juicy, well-seasoned chicken and the crunchy parmesan crust is unbeatable. The first time I made it, I was surprised by how close it tasted to the original dish at Longhorn Steakhouse. It’s now a staple in my recipe rotation!
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes, you can prepare the chicken up to the point of searing and then refrigerate it. When ready to serve, add the parmesan crust topping and broil.
2. What sides go well with Parmesan Crusted Chicken?
This dish pairs perfectly with mashed potatoes, steamed vegetables, or a fresh green salad.
3. Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs. Just adjust the cooking time, as thighs may take a bit longer to cook through.
4. How do I reheat the Parmesan Crusted Chicken?
To keep the crust crispy, reheat the chicken in the oven at 350°F for about 10-15 minutes.
5. Can I freeze this dish?
Yes, you can freeze the cooked chicken. Allow it to cool, then wrap it tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months.
Conclusion
This Copycat Longhorn Parmesan Crusted Chicken recipe is a fantastic way to enjoy a restaurant favorite at home. With a crispy, cheesy topping and juicy chicken, it’s sure to become a new favorite in your household. Give it a try, and you won’t be disappointed!
📋 Recipe Card: Copycat Longhorn Parmesan Crusted Chicken
Ingredients
- Chicken breasts (boneless, skinless): 4 (pounded to even thickness)
- Italian salad dressing: 1 cup (for marinating)
- Panko breadcrumbs: 1/2 cup
- Parmesan cheese (grated): 1/2 cup
- Provolone cheese (shredded): 1/4 cup
- Ranch dressing: 1/4 cup
- Melted butter: 2 tablespoons
- Garlic powder: 1 tablespoon
- Olive oil: 1 teaspoon
- Salt and pepper: To taste
- Provolone cheese slices: 4 (one per chicken breast)
Instructions
- Marinate the Chicken:
- Place the chicken breasts in a freezer bag. Add 1 cup of Italian salad dressing. Seal the bag and refrigerate for at least 30 minutes, up to 2 hours.
- Prepare the Parmesan Crust Topping:
- In a mixing bowl, combine the panko breadcrumbs, grated parmesan cheese, melted butter, and garlic powder. Mix well until the crumbs are coated and crumbly.
- Sear the Chicken:
- Heat a cast iron skillet over medium-high heat and add 1 teaspoon of olive oil.
- Remove the marinated chicken from the bag, shake off excess marinade, and season with salt and pepper.
- Sear each chicken breast for about 4-5 minutes per side, until golden brown.
- Add the Parmesan Crust Topping:
- Transfer the seared chicken to a baking sheet. Place 1 slice of provolone cheese on each chicken breast.
- Spoon the parmesan crust mixture on top of each chicken breast, pressing gently to adhere.
- Broil the Chicken:
- Preheat the oven to broil. Place the baking sheet under the broiler for 2-3 minutes, until the parmesan crust turns golden brown and crispy. Watch closely to avoid burning.
- Serve and Enjoy:
- Let the chicken rest for a couple of minutes before serving. Enjoy it hot with mashed potatoes and a side salad!
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 12g
- Fat: 32g
- Fiber: 1g
- Sodium: 800mg
Notes
- For the best flavor, marinate the chicken for at least 30 minutes.
- Keep a close watch while broiling; the crust can burn quickly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe brings the delicious taste of Longhorn Parmesan Crusted Chicken right to your table. Enjoy the cheesy, crunchy, and savory flavors of this easy copycat recipe that the whole family will love!
