Longhorn Garlic Parmesan Crusted Chicken: Bring the Steakhouse Home!
By Jason Griffith
Craving that irresistible taste of Longhorn Steakhouse’s Parmesan Crusted Chicken? Now you can recreate that juicy, garlicky, and incredibly cheesy delight right in your own kitchen! This recipe features tender, marinated chicken breasts, grilled to perfection, then crowned with a creamy ranch spread, melted provolone, and a golden, crunchy Parmesan crumb topping. It’s a restaurant-quality meal that’s surprisingly easy to achieve, perfect for a special dinner or a satisfying weeknight treat.
Why I Love This Recipe
There’s something truly magical about a dish that combines a beloved restaurant flavor with the comfort of home cooking. What I absolutely love about this Longhorn Garlic Parmesan Crusted Chicken is the incredible interplay of textures and tastes. The tangy, savory marinade ensures the chicken stays incredibly juicy and flavorful. Then, that glorious topping with its creamy ranch spread, gooey melted provolone, and crispy Parmesan breadcrumbs creates an explosion of flavor in every bite. It feels indulgent and special, yet it’s straightforward enough to make any night feel like a steakhouse experience. It’s a guaranteed crowd-pleaser that delivers on both comfort and bold flavor!
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to ¾-inch thickness
- 1 cup shredded provolone cheese
For the Marinade:
- ½ cup olive oil
- ½ cup bottled ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 tsp white vinegar
- 1 tsp lemon juice
- 1 Tbsp minced garlic
- ½ tsp black pepper
For the Ranch Spread:
- ¼ cup grated Parmesan cheese
- ¼ cup bottled ranch dressing
For the Parmesan Crumb Topping:
- ½ cup panko breadcrumbs
- 1 tsp garlic salt
- ⅓ cup shredded Parmesan cheese
- 2 Tbsp unsalted butter, melted
Swaps and Notes
- Chicken Thickness: Pounding the chicken breasts to ¾-inch thickness ensures they cook evenly and quickly. If your chicken breasts are very large, you can slice them horizontally to create thinner cutlets.
- Ranch Dressing: Use your favorite brand of bottled ranch dressing for both the marinade and the ranch spread.
- Provolone Cheese: Shredded provolone melts beautifully and adds a nice mild, creamy flavor. Mozzarella or a blend of Italian cheeses can be substituted.
- Parmesan Cheese: Use freshly grated Parmesan for the best flavor and melt. Pre-grated varieties can sometimes be drier.
- Panko Breadcrumbs: Panko provides a superior crispness compared to regular breadcrumbs. If you only have regular, use that, but reduce the butter slightly as panko absorbs more.
- Marinade Customization: You can add a pinch of onion powder or dried oregano to the marinade for extra depth. For a bit of heat, a dash of red pepper flakes works too.
- Grilling Alternatives: If you don’t have a grill, you can pan-sear the chicken on medium-high heat for about 5-7 minutes per side until cooked through, then proceed to broil.
- Worcestershire Sauce: This adds a crucial umami depth to the marinade. Don’t skip it!
Directions:
1. Marinate the Chicken: In a medium bowl or a large resealable plastic bag, combine all the marinade ingredients: ½ cup olive oil, ½ cup bottled ranch dressing, 3 tablespoons Worcestershire sauce, 1 teaspoon white vinegar, 1 teaspoon lemon juice, 1 tablespoon minced garlic, and ½ teaspoon black pepper. Whisk or shake until thoroughly combined. Add the pounded chicken breasts to the marinade, ensuring they are completely submerged and coated. Cover the bowl or seal the bag and let the chicken marinate in the refrigerator for at least 2-3 hours, or for best flavor, overnight (up to 12 hours).
2. Grill the Chicken: Preheat your outdoor grill or indoor grill pan to medium-high heat. Remove the chicken breasts from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade. Place the chicken on the hot grill. Grill for 12-15 minutes total, flipping halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). You should see nice grill marks and a golden exterior. Remove the cooked chicken from the grill and set aside on a plate.
3. Prepare the Toppings: While the chicken is cooking, prepare the two delicious toppings:
- Ranch Spread: In a small bowl, mix together the ¼ cup grated Parmesan cheese and ¼ cup bottled ranch dressing until well combined and creamy.
- Parmesan Crumb Topping: In another small bowl, combine the ½ cup panko breadcrumbs, 1 teaspoon garlic salt, ⅓ cup shredded Parmesan cheese, and 2 tablespoons melted butter. Stir with a fork until the breadcrumbs are evenly moistened and crumbly.
4. Assembly and Broil: Preheat your oven broiler to high. Line a baking sheet with foil for easy cleanup. Transfer the cooked chicken breasts to the prepared oven-safe baking sheet. Spread approximately 2 tablespoons of the prepared ranch spread evenly over the top of each grilled chicken breast. Next, generously sprinkle the 1 cup shredded provolone cheese over the ranch spread on each breast. Finally, sprinkle the Parmesan crumb topping evenly over the provolone cheese on each chicken breast. Place the baking sheet under the preheated broiler. Broil for 2-4 minutes, watching carefully, until the provolone cheese is melted and bubbly, and the Parmesan crumb topping turns a beautiful light golden brown and is crispy. Broilers vary, so keep a close eye to prevent burning.
5. Serve: Carefully remove the chicken from the broiler. Serve immediately and enjoy your homemade Longhorn favorite!
Tips for Success
- Pound Chicken Evenly: Uniformly thick chicken breasts cook more evenly, preventing dry spots.
- Marination Time: Don’t skimp on the marinade time; it’s essential for juicy, flavorful chicken.
- High Heat Grill: A hot grill helps achieve a good sear and those desirable grill marks without overcooking the inside.
- Watch the Broiler: Broilers can be very intense. Stay vigilant to prevent the cheese or crumbs from burning.
- Rest the Chicken: Even though it goes back in the oven, a short rest after grilling helps retain juices.
Serving Suggestions and Pairings
This Longhorn Garlic Parmesan Crusted Chicken is a hearty and flavorful main dish that pairs wonderfully with classic steakhouse sides:
- Potatoes: Creamy mashed potatoes, a baked potato, or roasted garlic potatoes would be perfect.
- Vegetables: Steamed or roasted asparagus, green beans almondine, or a crisp garden salad.
- Bread: Warm garlic bread or dinner rolls for soaking up any extra sauce.
- Wine Pairing: A medium-bodied Chardonnay, a light Pinot Noir, or a crisp Sauvignon Blanc would complement the richness of the chicken and cheese.
- For other comforting and easy chicken-based meals, explore these Chefmaniac.com favorites:
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- Easy Cheese Stuffed Chicken Wontons with Ranch Golden Crunchy Addictive (for more cheesy chicken goodness!)
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners
Storage and Leftover Tips
While best enjoyed fresh from the broiler, leftovers can be stored.
- Refrigeration: Store any leftover Longhorn Garlic Parmesan Crusted Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a preheated oven or toaster oven at 350°F (175°C) until warmed through and the cheese is re-melted. Avoid microwaving if possible, as it can make the chicken rubbery and the crust soggy.
Final Thoughts
Bringing the taste of your favorite steakhouse meal home has never been easier or more delicious. This Longhorn Garlic Parmesan Crusted Chicken delivers on all fronts: juicy, flavorful chicken crowned with an irresistible cheesy, crunchy topping. It’s a perfect example of how simple ingredients and techniques can create a truly memorable dining experience that feels both comforting and gourmet.
What’s your favorite copycat restaurant dish to make at home, or do you have a go-to chicken recipe that always impresses? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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