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Longhorn Parmesan Crusted Chicken

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Longhorn Parmesan Crusted Chicken is a savory, cheesy, and crispy dish inspired by the popular menu item from Longhorn Steakhouse. This homemade version features juicy, seared chicken breasts, topped with a rich blend of Parmesan and Provolone cheese, and finished with a golden, buttery panko breadcrumb crust. Baked to perfection, this dish delivers a restaurant-quality experience in your own kitchen.

Perfect for a weeknight dinner or a special occasion, this recipe is easy to customize with low-carb, keto, and gluten-free options. Serve it with classic steakhouse sides like mashed potatoes and steamed veggies, or keep it light with a fresh salad. Whether you’re recreating your favorite restaurant meal or trying it for the first time, this flavor-packed dish is guaranteed to impress!

Ingredients

Scale

For the chicken:

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil

For the parmesan topping:

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded Provolone cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon garlic powder

For the crunchy topping:

  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/4 teaspoon paprika

Instructions

Preheat oven to 400°F (200°C).

Season chicken breasts with salt, pepper, garlic powder, and onion powder.

Heat olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from heat.

In a small bowl, mix Parmesan cheese, Provolone cheese, mayonnaise, and garlic powder until well combined.

In another bowl, mix panko breadcrumbs, melted butter, and paprika.

Place the cooked chicken breasts on a baking sheet. Spread the parmesan topping over each piece.

Sprinkle the crunchy topping evenly over the cheese layer.

Bake for about 5 minutes or until the topping is golden and bubbly.

Serve warm and enjoy.

 

Notes

  • Use fresh Parmesan for the best flavor—pre-grated varieties don’t melt as well.
  • Don’t skip searing the chicken! It locks in moisture and adds a delicious golden crust.
  • For extra crispiness, toast the panko breadcrumbs in a dry skillet before using.
  • Air Fryer Tip: Cook at 375°F for 8-10 minutes instead of baking for an ultra-crispy crust.
  • Make-ahead option: Pre-cook the chicken and assemble the toppings separately—bake just before serving for fresh, crispy results.
  • Storage: Keep leftovers in an airtight container for up to 3 days in the fridge or 2 months in the freezer.
  • Best reheating method: Use an oven or air fryer to maintain the crunchy texture—avoid the microwave if possible.

Find it online: https://claradelish.com/longhorn-parmesan-crusted-chicken/