Name: Longhorn‑Style Parmesan Crusted Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts, pounded to ½ to ¾ inch thick; Salt and black pepper, to taste; 2 tablespoons olive oil or vegetable oil; ¼ to ⅓ cup ranch dressing; ¼ cup Italian salad dressing or light vinaigrette; 1 tablespoon Worcestershire sauce; 1 tablespoon lemon juice; 1 tablespoon minced garlic; ½ teaspoon garlic powder (for marinade); ½ teaspoon onion powder; ¼ teaspoon dried basil (optional); ½ teaspoon black pepper; ¼ cup freshly grated Parmesan cheese (for cheese layer); 2 to 4 slices provolone cheese; ½ cup panko breadcrumbs; ½ cup freshly grated Parmesan cheese (for crust); 2 to 3 tablespoons unsalted butter, melted; 1 teaspoon garlic powder (for crust); Pinch of salt; Fresh chopped parsley, for garnish

This Longhorn-Style Parmesan Crusted Chicken is my homemade take on the beloved restaurant classic. It brings together juicy, marinated chicken breasts, a creamy Parmesan-ranch layer, melted provolone, and a buttery panko-Parmesan crust—all broiled to golden, crispy perfection. It’s a mouthwatering combination of flavors and textures that I find both comforting and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless skinless chicken breasts, pounded to about ½ to ¾ inch thick

Salt and black pepper, to taste

2 tablespoons olive oil or vegetable oil

Marinade / Base Layer

¼ to ⅓ cup ranch dressing

1 tablespoon Worcestershire sauce

¼ cup Italian salad dressing or a light vinaigrette

1 tablespoon lemon juice

1 tablespoon minced garlic

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried basil (optional)

½ teaspoon black pepper

Cheese Spread Layer

¼ cup freshly grated Parmesan cheese

2 to 4 slices provolone cheese

Parmesan‑Panko Crust

½ cup panko breadcrumbs

½ cup freshly grated Parmesan cheese

2 to 3 tablespoons unsalted butter, melted

1 teaspoon garlic powder

Pinch of salt

For Finishing

Fresh chopped parsley, for garnish

Directions

I start by whisking together all the marinade ingredients in a bowl.

Then, I season the chicken breasts with salt and pepper and place them in a resealable bag or dish. I pour the marinade over the chicken, seal it, and refrigerate for at least 30 minutes (or up to a few hours).

I preheat the oven’s broiler to high.

In a skillet over medium-high heat, I heat the olive oil. After removing the chicken from the marinade (letting the excess drip off), I sear each piece for 3–4 minutes per side until golden and almost cooked through.

While the chicken cooks, I prepare the cheese layer by mixing grated Parmesan with ranch dressing. In another bowl, I combine the crust ingredients: panko, Parmesan, melted butter, garlic powder, and salt.

Next I transfer the seared chicken to a broiler-safe baking dish (or leave it in the skillet if it’s oven-safe). I spread the cheese-ranch mix over each breast, then add a slice of provolone on top.

I broil for 2 to 4 minutes until the cheese melts and begins to bubble.

Then I sprinkle the Parmesan-panko mixture over the cheese and return the dish to the broiler for another 2 to 4 minutes until the crust is golden and crisp.

After removing from the oven, I let the chicken rest for 3–5 minutes before garnishing with parsley and serving.

Servings and timing

Servings: 4

Prep Time: 20 minutes (plus marinating)

Cook Time: 20 minutes

Total Time: About 1 hour (including marinating)

Calories: ~650 kcal per serving (estimated)

Variations

I sometimes swap provolone for mozzarella or Swiss if I want a different cheese melt.

For a spicier version, I add a pinch of red pepper flakes to the marinade or crust.

If I’m short on time, I skip the marinade and season the chicken well before cooking—it’s still delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 10–15 minutes to keep the crust crisp. The microwave works too, but the topping may lose some crunch.

FAQs

How do I keep the crust from burning under the broiler?

I always watch closely during the final broil step and keep the chicken a few inches below the broiler element. It only takes a couple of minutes for the crust to turn golden.

Can I make this dish ahead of time?

Yes, I sometimes marinate the chicken the night before and prep the cheese spread and crust mixture in advance. When ready, I just sear and broil everything fresh.

What sides go well with this chicken?

I like to serve it with mashed potatoes, garlic green beans, or a fresh garden salad for balance. It also pairs well with roasted veggies.

Can I use chicken thighs instead of breasts?

Absolutely. I just make sure to pound them to an even thickness and adjust cooking time slightly, since thighs may take a bit longer to cook through.

Is there a lighter version of this recipe?

To lighten it up, I use low-fat dressings and reduce the amount of cheese and butter slightly. I’ve also made it with grilled chicken and still enjoyed the flavor.

Conclusion

This Longhorn-Style Parmesan Crusted Chicken brings restaurant-level flavor to my own dinner table. The creamy cheese, juicy chicken, and crispy topping come together in a satisfying and comforting dish that I find perfect for weeknights or special occasions. It’s become a go-to when I want something a little extra without the hassle.

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