I’m always looking for tasty chicken recipes, and I really enjoy creating copycat recipes from some of my favorite restaurants when a night out just isn’t in the cards. many different restaurants put their own style and technique on a simple chicken breast, so I’m always eager to try them out. This Longhorn Steakhouse Parmesan Chicken recipe is a real winner. It’s a sautéed boneless chicken breast with a melted cheese and butter mixture spread over the top, baked with Panko bread crumbs for a crispy, yet juicy main course meal. The original recipe calls for provolone cheese only, but I like to mix in cheddar because it melts so well.
This is a cheesy chicken recipe fit for the whole family – kids love it too. If you’d like to spice yours up a bit, you can add a bit of chili powder or cayenne pepper to the chicken coating mixture.
It’s important for this recipe that you use refrigerated chicken breasts, not frozen, to maintain the juiciness during the cooking and baking process. If you have frozen chicken breasts, just allow them to thaw in the refrigerator overnight first.
This recipe is so versatile that it pairs well with so many side dishes. I’ve served it with potatoes, homemade french fries, pasta, or veggies.
Longhorn Steakhouse Parmesan Chicken Copycat Recipe
- 4 skinless/boneless chicken breasts pounded to 3/4 inch thick
- 1/2 cup all-purpose flour
- 1 tsp granulated garlic powder
- 1/2 tsp pepper
- 1 tsp salt
- 1 ziplock bag
For Frying the Chicken
- 2 tbsp olive oil or vegetable oil
- 2 tbsp butter
- 2 tbsp lemon juice
- 3 tbsp Worcestershire sauce
For the Garnish Toppings
- 1 cup Panko bread crumbs or butter-flavored crackers
- 5 tbsp butter
- 3/4 cup provolone and cheddar cheese combined
- 6 tbsp ranch dressing with buttermilk
- 3/4 cup parmesan cheese, grated
- 2 tsp garlic, fresh or granulated powder
For Cooking the Chicken
- First, prepare the chicken. Slice the chicken breasts around 3/4 of an inch lengthwise, pound if needed.
- Place them in a ziplock bag and add the flour, garlic, salt, and, pepper. Shake it until the chicken is coated.
- Preheat the oven to 200°.
- Heat a large frying pan, adding the butter and oil on medium heat. Then add the Worchestershire sauce.
- Saute and sear the chicken breast on both sides, cooking them until the meat is no longer pink inside, about 3 to 5 minutes on each side.
- Place the cooked chicken on a parchment-lined cookie sheet, and place it in an oven to keep it warm at 200 degrees.
For Preparing the Topping and Cheese Crust
- Combine the panko with the minced or granulated garlic. Stir in the melted butter and set aside.
- Remove chicken from the oven and change the oven to broil mode- low heat.
- Combine the chopped parmesan, combined cheddar and provolone, and the buttermilk ranch dressing in a small bowl.
- Microwave for 30 seconds or until cheese is melted but still a little lumpy. Using a spoon, spread the mixture on top of each piece of chicken. Top with the panko breadcrumb mixture.
- Broil on low until golden brown around 2 minutes or more until it started to turn crispy brown.
- Serve hot, and enjoy.
- Always use boneless chicken breast and slice it lengthwise 3/4 of an inch thick. Use fresh chicken, not frozen chicken.
- You can make this chicken very spicy by adding cayenne pepper to the panko topping if you love a little heat.
- If you choose to use granulated garlic, make sure it's garlic powder and not garlic salt. Otherwise, this recipe is too salty.
I’ve read that this recipe works just as well with fish as it does with chicken – possibly a light fish like tilapia. What do you think? You could try it with both chicken and fish, and let us know which one you like best in the comments below.