Longhorn-Style Parmesan Crusted Chicken Recipe (Easy at Home)

Longhorn Steakhouse parmesan crusted chicken recipe fans, come closer—this one’s for you. You know that moment when the server drops the plate and you instantly smell toasted parmesan and garlic and your brain goes, “Yes. This is the correct timeline”? That’s what we’re recreating today.

This chicken is juicy, savory, and topped with a creamy cheese layer plus a crispy parmesan crust that basically says, “I’m not here to be healthy. I’m here to be delicious.” And the best part? You can make it in your own kitchen without putting on real pants.

What Makes This Recipe Awesome

You get steakhouse energy with weeknight effort. We sear the chicken for flavor, then finish it with that glorious cheesy topping under the broiler for a golden crust. It’s the kind of recipe that makes people think you can cook-cook, even if you just Googled “how to broil” five minutes ago.

Also, it’s flexible. Serve it with mashed potatoes, roasted veggies, salad, pasta—whatever you’ve got. And leftovers reheat surprisingly well (just use the oven or air fryer so the topping stays crispy, not sad).

Shopping List – Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts (or cutlets, for faster cooking)
• 1 tablespoon olive oil (for searing)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder (easy flavor boost)
• 1 teaspoon paprika (optional, but adds color)
• 1 teaspoon Italian seasoning (optional, but fits the vibe)

For the creamy cheese layer:

• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/2 cup shredded provolone (or mozzarella if that’s what you have)
• 1/4 cup grated parmesan (yes, more cheese—obviously)
• 1 teaspoon Dijon mustard (tiny tang, big upgrade)
• 1 clove garlic, minced (or 1/2 teaspoon garlic powder)

For the parmesan crust topping:

• 1/2 cup panko breadcrumbs (crunch squad)
• 1/2 cup grated parmesan (the star of the show)
• 2 tablespoons melted butter (for browning and happiness)
• 1 tablespoon chopped parsley (optional, but pretty)
• Pinch of black pepper

Optional for serving:

• Lemon wedges (cuts richness like a pro)
• Extra parsley (for “look at me” garnish)

Step-by-Step Instructions

1. Prep the chicken like you mean it.
   Pat the chicken dry. If the breasts are thick, slice them horizontally into cutlets or pound them to an even thickness. Even thickness = even cooking, and nobody wants dry edges with a raw middle.
2. Season it.
   Mix salt, pepper, garlic powder, paprika, and Italian seasoning. Rub it all over the chicken. Don’t be shy—seasoning is not a decorative suggestion.
3. Sear for flavor.
   Heat olive oil in a skillet over medium-high. Sear chicken $4$4–$5$5 minutes per side until golden. You don’t need it fully cooked yet, just beautifully browned.
4. Finish cooking (oven).
   Move chicken to a baking sheet. Bake at $200^\circ C$200∘C / $400^\circ F$400∘F for $8$8–$12$12 minutes, until it reaches $74^\circ C$74∘C / $165^\circ F$165∘F. This keeps it juicy and gives you time to prep the toppings.
5. Mix the creamy cheese layer.
   Stir mayo, provolone, parmesan, Dijon, and garlic in a bowl. Taste it if you want, but fair warning: you’ll want to spread it on everything.
6. Make the crunchy parmesan topping.
   In another bowl, mix panko, parmesan, melted butter, parsley, and pepper. It should look like buttery, cheesy sand—aka perfection.
7. Assemble the magic.
   Spread a generous spoonful of the creamy cheese layer on each chicken breast. Then sprinkle the crunchy parmesan topping on top, pressing lightly so it sticks. This is not the moment for restraint.
8. Broil until golden.
   Turn your oven to broil. Broil $1$1–$3$3 minutes until the top is bubbly and golden-brown. Watch it like a hawk—broilers go from “nice” to “burnt toast” in seconds.
9. Rest and serve.
   Let the chicken rest $5$5 minutes. Squeeze lemon on top if you want balance. Serve immediately while the crust is still crisp and brag-worthy.

Health Benefits

Let’s be real: this recipe is here for comfort. But it still has some solid nutritional value, especially if you pair it with veggies or salad.

• Chicken breast provides lean protein that supports muscle repair and helps keep you full longer. If you’re trying to hit protein goals, this one delivers without trying too hard.
• Parmesan and provolone add calcium and phosphorus for bone health, plus protein. Yes, they also bring saturated fat—so balance it with fiber-rich sides and you’re golden.
• Garlic contains compounds that support heart health and immune function. It also lets you use less salt because it brings big flavor.
• Parsley provides antioxidants and small amounts of vitamins $A$A, $C$C, and $K$K. Is it a miracle? No. Is it a nice bonus? Yes.

For a lighter version, use Greek yogurt instead of mayo and serve with roasted broccoli, a big salad, or sautéed greens. You can keep the flavor while dialing down the richness.

Avoid These Mistakes

• Skipping the pounding/slicing step.
  Thick chicken cooks unevenly. You’ll either overcook the outside or undercook the middle. Flatten it and save yourself the drama.
• Broiling without watching.
  Broilers are chaos. One second it’s perfect, the next it’s burnt. Stay nearby—scrolling can wait.
• Putting toppings on undercooked chicken.
  If the chicken isn’t basically done before broiling, you’ll over-broil the crust while waiting for the center to cook. Cook the chicken first, then broil for the finish.
• Using pre-shredded cheese and expecting miracles.
  Pre-shredded cheese has anti-caking agents that can affect melt. It still works, but freshly shredded melts smoother. FYI, this is a “small effort, big payoff” upgrade.
• Going light on the crust.
  This recipe is called parmesan crusted chicken, not “chicken with a mild cheese suggestion.” Commit.

Variations You Can Try

• Air fryer finish:
  Cook the chicken in the air fryer at $190^\circ C$190∘C / $375^\circ F$375∘F until $74^\circ C$74∘C / $165^\circ F$165∘F, then air fry $2$2–$3$3 minutes more after adding toppings. This keeps the crust extra crisp.
• Spicy version:
  Add a pinch of cayenne to the seasoning and a few red pepper flakes to the panko mix. It’s subtle heat, not “call for help” heat.
• Gluten-free:
  Swap panko for gluten-free breadcrumbs or crushed rice cereal. The crunch stays strong. Just make sure your seasonings and Dijon are gluten-free too.
• Lighter creamy layer:
  Replace mayo with Greek yogurt, or do half yogurt/half mayo. IMO, half-and-half is the sweet spot for “still indulgent, less heavy.”
• Different cheeses:
  Use mozzarella + parmesan for classic melt, or add a little sharp cheddar for extra punch. Just don’t skip parmesan—parmesan is the point.

FAQ (Frequently Asked Questions)

Is this the exact Longhorn Steakhouse parmesan crusted chicken recipe?
No—restaurants don’t usually hand out exact formulas. This is a copycat-style version designed to taste very similar, using easy grocery-store ingredients.

Can I use chicken thighs instead of breasts?
Yes, and they’ll be extra juicy. Use boneless, skinless thighs and adjust cook time—thighs may need a few extra minutes depending on thickness.

Do I have to sear first, or can I just bake?
You can just bake, but searing adds flavor and better texture. It’s the difference between “good” and “why is this so good?”

What can I use instead of mayo?
Greek yogurt works well. Sour cream also works for tang, but it’s slightly heavier. If you hate creamy bases, you can do a thin layer of melted butter + cheese, but it won’t be as “steakhouse-style.”

How do I store and reheat leftovers?
Store in an airtight container for up to $3$3 days. Reheat in the oven at $190^\circ C$190∘C / $375^\circ F$375∘F or in an air fryer so the crust crisps back up. Microwave reheating works, but the topping will go soft—your call.

Why is my crust not crispy?
Common reasons: not enough butter in the panko mix, not using broil/strong heat at the end, or overcrowding the pan. Broil briefly and don’t walk away.

What should I serve with it?
Mashed potatoes, roasted green beans, salad, pasta, or garlic bread. Basically anything that enjoys hanging out with cheesy chicken.

Final Thoughts

This copycat Longhorn-style parmesan crusted chicken gives you all the steakhouse comfort with none of the waiting-for-a-table nonsense. It’s cheesy, crispy, juicy, and just dramatic enough to feel special—without being hard.