LongHorn Parmesan Crusted Chicken Recipe
This LongHorn Steakhouse–style Parmesan Crusted Chicken is crispy, cheesy, and packed with flavor. Juicy seasoned chicken breasts are topped with a golden Parmesan crust for a restaurant-quality dinner right at home.
Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (flattened to even thickness)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Parmesan Crust
- 1/3 cup mayonnaise or ranch dressing
- 1/4 cup shredded Parmesan cheese
- 1/4 cup shredded mozzarella or provolone
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1/2 teaspoon Italian seasoning
Optional Garnish
- Fresh parsley
- Lemon wedges
Instructions
Prep the Chicken
- Flatten chicken breasts to even thickness (about ½ inch) for even cooking. Season with salt, pepper, garlic powder, and paprika.
Sear the Chicken
- Heat olive oil and butter in a skillet over medium-high heat.
- Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
Mix the Parmesan Crust
- In a bowl, combine mayonnaise (or ranch), Parmesan, mozzarella, panko breadcrumbs, melted butter, and Italian seasoning.
Add the Topping
- Place cooked chicken on a baking sheet. Spread a generous layer of the Parmesan crust mixture over each piece.
Broil to Crisp
- Broil on high for 2–3 minutes until the topping turns golden, bubbly, and crispy.
Serve
- Garnish with parsley and serve warm with sides like mashed potatoes, veggies, rice, or pasta.
Notes
- Flattening the chicken makes it tender and helps it cook evenly.
- For extra crispiness, add more panko to the topping.
- Use provolone or Monterey Jack for a gooier melt.
- If you prefer less mayo, substitute with ranch or Greek yogurt.
- Leftovers reheat best in the oven or air fryer.