Longhorn Steakhouse Parmesan Crusted Chicken

Some restaurant dishes stick with you long after the plate is cleared, and longhorn steakhouse parmesan crusted chicken is one of those unforgettable favorites. Recreating it at home means juicy chicken, a creamy cheesy topping, and that signature golden crust that crackles when you cut into it. This version captures the same rich flavor and crispy finish without reservations, waiting, or restaurant prices.

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Why You Will Love This Longhorn Steakhouse Parmesan Crusted Chicken

This recipe recreates famous restaurant favorite at home. The creamy parmesan mayo mixture creates incredible flavor and helps crust adhere. Combination of parmesan and provolone adds complex cheesy taste. Buttery panko breadcrumbs toast to golden perfection.

Anna loves that this tastes like fancy restaurant food but we make it ourselves. I love that it uses simple ingredients creating impressive results. The golden crust makes it look expensive.

Background: When We Make This Longhorn Steakhouse Parmesan Crusted Chicken

This shines year round when we crave restaurant favorites at home. Special occasions benefit from this impressive yet easy dish. We serve this when guests visit because everyone recognizes the famous Longhorn recipe.

Date nights feature this as romantic homemade restaurant experience. Friends requested the recipe saying it tastes better than actual Longhorn. This works beautifully when you want to save money.

How To Make Longhorn Steakhouse Parmesan Crusted Chicken

Quick Overview

Season chicken breasts and bake until nearly cooked through. Mix mayo with parmesan, provolone, and seasonings creating creamy topping. Spread mixture over chicken then sprinkle with buttery panko crumbs. Broil until golden brown and bubbly creating restaurant perfect presentation.

Ingredients For This Longhorn Steakhouse Parmesan Crusted Chicken

For The Chicken:

• Boneless skinless chicken breasts
• Olive oil
• Garlic powder
• Onion powder
• Paprika
• Salt
• Black pepper

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For The Parmesan Crust:

• Mayonnaise
• Shredded parmesan cheese
• Shredded provolone cheese
• Panko breadcrumbs
• Melted butter
• Fresh parsley

Aunty's Ingredient Notes:
Anna insists we use real mayonnaise because it makes the longhorn steakhouse parmesan crusted chicken crust stick better and adds richness. I learned that freshly grated parmesan melts smoother than pre grated creating better texture. Provolone adds stretchy melted cheese quality. Anna loves mixing the buttery panko saying it smells like movie theater popcorn.

Instructions For Making Longhorn Steakhouse Parmesan Crusted Chicken

Preparing The Chicken

Preheat oven to 400°F and line baking sheet with parchment paper. Pat chicken breasts dry with paper towels. Brush both sides with olive oil then season with garlic powder, onion powder, paprika, salt, and pepper.

Place seasoned chicken on prepared sheet spacing pieces apart. Bake for 20 to 25 minutes until chicken reaches 155°F. Anna sets timer because timing is crucial.

Making The Parmesan Topping

While chicken bakes combine mayonnaise, shredded parmesan, and shredded provolone in bowl mixing until smooth. The mixture should look thick and spreadable. Taste adjusting salt if needed because cheeses vary.

Anna loves this step mixing everything into creamy paste. The mayo helps cheese melt smoothly creating that signature texture.

Preparing The Breadcrumb Topping

In separate small bowl toss panko breadcrumbs with melted butter until all crumbs coat evenly. The panko should look glistening. This creates golden crispy topping.

Anna mixes breadcrumbs thoroughly ensuring even coating. The butter helps breadcrumbs brown beautifully under broiler.

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Broiling To Perfection

Remove chicken from oven when nearly cooked through. Switch oven to broil on high. Spread parmesan mayo mixture generously over top of each chicken breast creating thick even layer.

Sprinkle buttered panko crumbs evenly over cheese mixture pressing gently. Return to oven positioning rack 6 inches from broiler. Broil for 3 to 5 minutes watching carefully until golden brown.

Anna watches through oven window because this step goes quickly. The cheese will melt and bubble while breadcrumbs toast. Remove immediately when golden.

Serving Like A Pro

Let chicken rest 3 minutes before serving allowing juices to redistribute. Garnish with fresh chopped parsley. Serve whole breasts or slice on bias.

Anna loves cutting into chicken revealing juicy white meat beneath crispy golden topping. The contrast of crunchy crust with tender chicken creates perfect texture.

Substitutions For Different Dietary Needs

For lighter version use Greek yogurt mixed with small amount of mayo instead of all mayo. Turkey cutlets can replace chicken. For gluten free use gluten free panko or crushed gluten free crackers for this longhorn steakhouse parmesan crusted chicken.

For dairy free skip cheese and use dairy free mayo with nutritional yeast though texture will differ from original. Different cheeses like mozzarella or fontina work though flavor changes slightly.

Adding Italian seasoning to breadcrumbs boosts flavor. Mixing grated romano with parmesan creates sharper taste maintaining the spirit of this longhorn steakhouse parmesan crusted chicken.

Variations To Try With This Recipe

Spicy Version: Add cayenne pepper to mayo mixture and use pepper jack cheese. Creates kick while maintaining crispy crust.

Herb Crusted: Mix fresh basil and oregano into breadcrumbs. Add lemon zest to mayo mixture for bright flavor.

Bacon Addition: Top with crumbled cooked bacon before broiling. Adds smoky element restaurant sometimes offers.

Mushroom Sauce: Serve over creamy mushroom sauce like actual Longhorn does. Makes it even more restaurant authentic.

Air Fryer Method: Cook seasoned chicken in air fryer then add topping and air fry 3 more minutes until golden.

Equipment You Will Need

You need one large baking sheet for cooking this longhorn steakhouse parmesan crusted chicken. Parchment paper prevents sticking. Two mixing bowls combine toppings. A meat thermometer ensures proper doneness. Measuring cups and spoons ensure accuracy. Pastry brush applies oil evenly.

Storing Your Longhorn Steakhouse Parmesan Crusted Chicken

Refrigerator Storage

Store leftover chicken in airtight container for up to 3 days. The crust will soften but still tastes delicious. Reheat in oven at 375°F for 10 minutes to re crisp topping avoiding microwave which makes crust soggy.

Freezer Storage

Freeze cooked chicken for up to 2 months wrapped tightly. Thaw overnight in refrigerator before reheating. The crust texture changes slightly but flavor remains good making this practical for meal prep.

Reheating Instructions

Reheat in 375°F oven for 12 to 15 minutes until warmed through and crust crisps again. Cover loosely with foil if browning too quickly. Avoid microwave which ruins crispy texture.

Make Ahead Tips

Season and bake chicken up to 1 day ahead refrigerating covered. When ready to serve add topping and broil fresh. This makes entertaining easier while maintaining quality results.

FAQs About Longhorn Steakhouse Parmesan Crusted Chicken

Restaurant Quality At Home

This longhorn steakhouse parmesan crusted chicken brings restaurant experience to your table without reservation or high prices and delivers the famous flavors everyone loves. Anna's excitement every time proves homemade can rival professional kitchens. The golden crispy crust combined with juicy chicken makes everyone happy.

Try our Lemon Chicken Romano, Chicken Pillows, or Neiman Marcus Chicken Casserole for more amazing restaurant style chicken recipes your family will absolutely love and request repeatedly.

Come make this tonight for impressive dinner. Your family will think you ordered expensive takeout when you serve this golden crusted chicken. Happy cooking from our kitchen to yours!

Recipe by: Emma Miller
Family Rating: ⭐⭐⭐⭐⭐ (5/5 - Anna approved!)
Best Season: Year round
Kid Approved: Yes! Anna gives it two thumbs up

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Longhorn Steakhouse Parmesan Crusted Chicken

Restaurant quality Longhorn Steakhouse parmesan crusted chicken featuring tender chicken breasts seasoned and baked then topped with creamy mixture of mayonnaise, parmesan cheese, and provolone cheese finished with buttery panko breadcrumbs broiled until golden brown and crispy. This famous copycat recipe recreates the beloved restaurant favorite at home in just 35 minutes delivering juicy chicken beneath crispy cheesy crust.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner, Main Course

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts About 6 oz each
• 1 tablespoon olive oil For brushing
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup mayonnaise Real mayo preferred
• 0.5 cup parmesan cheese Freshly grated
• 0.5 cup provolone cheese Shredded
• 0.25 cup panko breadcrumbs
• 2 tablespoon butter Melted
• 2 tablespoon fresh parsley Chopped for garnish

Equipment

• Large baking sheet
• Parchment paper
• Mixing bowls Use 2 bowls
• Meat thermometer
• Pastry brush
• Measuring cups and spoons

Method

 

1. Preheat oven to 400°F line baking sheet with parchment paper
2. Pat chicken dry brush with olive oil season with garlic powder onion powder paprika salt pepper
3. Place on prepared sheet bake 20 to 25 minutes until internal temperature reaches 155°F
4. While chicken bakes combine mayo parmesan and provolone in bowl mixing until smooth
5. In separate bowl toss panko with melted butter until evenly coated
6. When chicken reaches 155°F remove from oven switch to broil on high
7. Spread parmesan mayo mixture generously over top of each chicken breast
8. Sprinkle buttered panko evenly over cheese mixture pressing gently
9. Return to oven 6 inches from broiler element broil 3 to 5 minutes watching carefully until golden brown
10. Let rest 3 minutes garnish with parsley serve immediately

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.