Copycat Longhorn Parmesan Crusted Chicken

This copycat Longhorn Parmesan Crusted Chicken lets you bring the bold flavors of your favorite steakhouse right to your dinner table. Juicy chicken gets smothered in seasoned butter, layered with a duo of cheese, then finished with a crunchy Parmesan-Panko crust for a golden and irresistible finish. This recipe comes together quickly but feels genuinely special every time I make it.

My family loves when this comes out of the oven bubbling hot and crisp. The first time I whipped it up on a busy weeknight, it was an instant hit and now it is a regular request.

Ingredients

• Boneless skinless chicken breasts: Choose ones that are plump and fresh to ensure juicy results
• Grated Parmesan cheese: Brings salty rich flavor and is essential for the crust Use good quality Parmesan for best taste
• Shredded provolone cheese: Melty and mild It helps create that luscious cheesy blanket atop the chicken
• Unsalted butter: Adds richness to both the cheesy topping and the Panko crumb layer Opt for unsalted so you can season to your taste
• Garlic powder and onion powder: Infuse the butter mixture with extra savory depth Pick fresh spices for brighter flavor
• Salt and pepper: Essential for bringing all the flavors together Fresh cracked if possible really lifts the dish
• Panko breadcrumbs: The secret to crunch Choose Japanese style Panko for light crispy texture

Step-by-Step Instructions

Prepare the Seasoned Butter:

Mix four tablespoons melted butter with garlic powder, onion powder, salt, and pepper in a small bowl. Make sure the butter is fully melted so it blends easily and evenly coats each chicken piece.

Butter the Chicken:

Brush each chicken breast half thoroughly with the seasoned butter mixture, making sure every surface is evenly covered. The butter mixture sinks into the chicken as it cooks, adding moisture and depth.

Grill the Chicken:

Heat a grill pan over medium high until hot. Place the buttered chicken breasts on the pan and cook for about three to four minutes on one side, then flip and continue cooking. You want the surface just golden before adding cheeses.

Add the Cheeses:

In a bowl, combine half a cup grated Parmesan with the shredded provolone. Top each partially cooked chicken piece with a generous mound of this cheese mix for melty coverage.

Finish Cooking the Chicken:

Let the cheese topped chicken cook another three to four minutes on the grill pan. The cheese will melt and some will run onto the pan edges. Check with a meat thermometer for an internal temp of one hundred sixty five degrees Fahrenheit.

Prepare the Panko Crust:

Stir together the remaining quarter cup Parmesan cheese with Panko breadcrumbs and the last two tablespoons melted butter in a bowl. Toss well so every crumb is moistened with butter and cheese.

Broil for the Crispy Crust:

Line a baking sheet with foil and place cooked chicken on it. Spoon the Panko Parmesan mixture evenly over each piece. Broil for about one to two minutes until the crumbs are turning golden and crisp Keep a close eye to prevent burning.

Rest and Serve:

Take the baking sheet out from under broiler and let your chicken rest for five minutes on the counter. This makes slicing neater and helps the cheese set before serving.

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Fresh Parmesan is my favorite part of this recipe. Sometimes I grate it straight from the block and it gives more flavor than pre shredded. My kids now help sprinkle the crust on top, making it a fun family cooking project.

Storage Tips

Leftovers keep well in the refrigerator in an airtight container for up to three days. For best results reheat in a preheated oven at three hundred fifty degrees until hot and crispy again. The microwave works in a pinch but can soften the crust.

Ingredient Substitutions

No chicken breasts Try boneless skinless chicken thighs for even more juicy results just cook a bit longer. Swap provolone with mozzarella for a slightly different cheesy layer. If you don’t have Panko, try regular breadcrumbs but you will lose some crunch.

Serving Suggestions

Serve this parmesan crusted chicken alongside roasted broccoli or green beans for a comforting dinner that is always a crowd pleaser. Mashed potatoes or a fresh green salad also make great sides for soaking up the extra cheesy topping.

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Cultural and Historical Context

This dish reflects the American love for hearty comfort food layered with cheese and texture. Inspired by Longhorn Steakhouse, it represents how restaurant favorites inspire home cooks to recreate memories at their own table.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Adjust cooking time as needed for thickness.

→ What cheeses complement the crust best?

Parmesan and provolone are recommended for flavor and melt, but mozzarella or Monterey Jack can be added for variety.

→ How do I get the perfect crispy topping?

Combine panko with melted butter and parmesan, then broil briefly until golden. Watch closely to avoid burning.

→ What sides pair well with this dish?

Steamed broccoli, roasted vegetables, mashed potatoes, or a fresh green salad complement the savory chicken beautifully.

→ How should leftovers be reheated?

For best texture, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving to maintain the crispy crust.

→ Is a grill pan necessary?

A regular skillet can be used if you don't have a grill pan; you may miss grill marks, but flavor remains delicious.