LongHorn Steakhouse Parmesan-crusted chicken

The LongHorn Steakhouse Parmesan-crusted chicken is one of the chain’s most legendary and popular non-steak entrees. Instead of a traditional, fully enclosed fried breading, the dish features freshly grilled chicken breasts topped with a thick, “weighted blanket” of melted provolone cheese, a creamy parmesan-ranch spread, and a crunchy, garlic-butter panko-parmesan crumb crust that is finished under the broiler 

Menu Portions & Pricing

The item is available in two size variants depending on your appetite:

• Lunch/Light Portion: 9 ounces
• Dinner/Full Portion: 12 ounces

Nutrition Facts

Because of the heavy use of cheese, butter, and ranch dressing, this dish is quite rich in flavor, high in protein, but also very high in sodium and fats.

Nutrient	9 oz Serving	12 oz Serving
Calories	650 kcal	1,120 kcal
Protein	68 g	102 g
Total Fat	36 g	69 g
Saturated Fat	15 g	28 g
Net Carbohydrates	10 g	22 g

The copycat LongHorn Parmesan crusted chicken is famous for making at home; the following are the details.

recipe

To make the famous LongHorn Steakhouse Parmesan Crusted Chicken at home, you will layer juicy marinated chicken with a creamy ranch-cheese spread, melted provolone, and a crunchy, buttery panko-parmesan crust. The Longhorn Parmesan Crusted Chicken recipe is given below:

Ingredients

The Chicken & Marinade

• 4 boneless, skinless chicken breasts (pounded to an even 1/2-inch thickness)
• 1/2 cup Italian dressing
• 1/2 cup Ranch dressing
  (Shortcut: You can use a mix of ranch and Italian dressing, or marinate in oil, ranch, Worcestershire sauce, and lemon juice.)

The Creamy Cheese Spread

• 1/2 cup Ranch dressing
• 1/2 cup shredded Parmesan cheese
• 4 slices Provolone cheese

The Crunchy Panko Topping

• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 4 tablespoons butter (melted)
• 1 teaspoon garlic powder

Step-by-Step Instructions

1. Marinate: In a large bowl or zip-top bag, combine the chicken, Italian dressing, and ranch dressing. Marinate in the refrigerator for at least 30 minutes (overnight is best for maximum flavor).
2. Prep the Toppings:
   • In a small bowl, mix the 1/2 cup ranch dressing and 1/2 cup shredded Parmesan to create the creamy spread.
   • In a separate bowl, toss the panko breadcrumbs, grated Parmesan, garlic powder, and melted butter together until evenly moistened
3. Cook the Chicken: Heat a tablespoon of oil or butter in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess. Sear for 4 to 5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
4. Layer It Up: Move the cooked chicken to an oven-safe baking dish or skillet. Spread a thick layer of the creamy ranch spread over each breast. Top with a slice of provolone, then generously pile on the crunchy panko mixture.
5. Broil: Set your oven to broil on low or medium. Place the chicken inside for 3 to 4 minutes until the provolone is completely melted and the panko crust turns a beautiful, crispy golden brown. Watch it closely so the topping doesn’t burn!

Serve your chicken immediately alongside classic steakhouse sides like mashed potatoes or roasted broccoli.