Copycat Longhorn Parmesan Crusted Chicken
I very rarely make a copycat other than from my hometown Restaurants, Utica, New York, however, at my son request loving this Longhorn chains version of Parmesan Crusted Chicken he loves, I just had to try it.
Since it was his birthday, I decided to surprise him with what I had hoped to be spot on with my experiment.
Honestly never having it myself, I had no idea what it tasted like or to expect when he came for a visit and I had it ready for him to try.
I sat patiently as he chewed the first bite, then another, still thinking about it.
I loved how he kept eating another bite trying to find something wrong with it.
I have to admit I was getting nervous with him not saying much, but the good news was he kept on eating it!
Of course, you need to read on and see what happens right?
If you would like the recipe to print of instead of reading, just scroll to the bottom where the recipe card hit the print button.
I hope you love this chicken remake as much as we do!
It was a big surprise to my son when came for a visit and I had this chicken waiting for him.
I made his favorite style restaurant kind of chicken for a birthday lunch.
Curt is my youngest, now 37, a great cook himself and will be a good measure on how this really came out.
You may remember his Chicken Wings post, which he created so many wings flavors and delicious!
He happens to be my very honest critic when it comes to food, and believe me, he tells it like it is (like his mother).
I told him I had no idea what it's supposed to taste like, and he said it's the only thing he ever orders at Longhorns and he would let me know.
I only knew the ingredients from asking a waitress at the restaurant what was in this topping and she told me all the chicken ingredients.
I wrote down them down but tweaked it a little.
Curt said I nailed it on the first try, I literally had goosebumps!
From the critic himself, I got a big high 5 and was thrilled to hear he loved it!!
As my son kept tasting every bite, he just looking at me and said this is delicious and pretty amazing!
It was love at first bite!
I love making copycat recipes, but mostly from my hometown in Utica, N.Y., where Manny's Cheesecake, Tomato Pie, Pusties a favorite O'scugnizzo Pizza, have all been recreated.
I have really simplified the steps in this recipe, it's really easy and not complicated at all with my version.
Other recipes I have seen on the web are marinated and very wordy on the process, I kept it simple and was done within 20 minutes!
While the chicken is cooking prepare the Ranch spread and the Garlic Parmesan topping.
Ranch spread is made by mixing Parmesan cheese and ranch dressing.
Garlic, of course, makes everything taste better and you can even slather this on steak, pork or a burger.
The crumb topping is made by combining Panko bread crumbs, garlic salt, shredded cheddar, provolone and Parmesan with butter.
Once the chicken is done, I keep it warmed in the oven while preparing this topping.
Then each piece is layered with a dollop of ranch spread, with the crumb topping.
Easy peasy!
I know your thinking, you have read online other recipes call for marinating the chicken first, I didn't and it was still tender and delicious.
I like to use a little flour coating to seal in the juices.
The flour keeps the moisture in any meats you use it for.
It makes a flavorful coating when seasoned plus absorbs the juices from the butter and sauce.
If you would like to use a marinade, then you will have to soak the meat of choice for at least
3 hours or overnight in a ziplock bag.
Just add the chicken with 1/2 cup olive oil, 1/4 cup ranch dressing, 1 teaspoon of vinegar, 1 tablespoon lemon juice, add some granulated garlic powder, salt, pepper and 2 tablespoons of Worcestershire sauce and marinade the chicken in the bag.
I made this chicken several times without ever using the marinade and it tastes exactly like Longhorns, however, if you are using frozen chicken breasts, you really need to marinate that chicken or it will be tough.
You certainly can purchase chicken already sliced, however, you will need to make sure it's at least 3/4 inch thick.
If it's thicker it will still taste great, but it will take longer to cook than my instructions.
Slice the chicken lengthwise with a sharp knife, it's very easy to do, just keep your fingers away from cutting into the chicken!
The thicker chicken won't get the flavors all the way through the meat, so if you can't get it thin enough pound the chicken with a mallet.
Remember this is a time-saving recipe for the busy cooks out there and simplified.
Medium to high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, to prevent the meat from burning.
Allowing the meat to stay in the same place in the skillet ensures that the sear isn’t disrupted.
My favorite part, whether you use a cast iron pan, large frying pan or outdoor grill, the basting and sauce ingredients are what enhances the flavor of the chicken besides the topping which is to die for!
Searing the chicken is easy, when your cooking it indoors or outdoors, you want to get that char on the outside and leave it alone when it's sizzling.
I know how hard it is when you see it smoking but that char is what makes this chicken taste spectacular and seals in the juices along with that coating you going to shake it in!
Remember, check the chicken and make sure all the pink inside is gone and if using a thermometer, it should read 160 internal temperature at the thickest part of the chicken.
After the chicken is done, I place it on a parchment lined baking sheet and keep it warm in the oven on 200 degrees.
I want to ensure the chicken stays nice and warm while preparing the easy next two toppings it will get for the completion of this fabulous chicken dish!
The toppings don't take long.
If you never taste this chicken before, like me, you're in for a big surprise it's so easy to make and gourmet tasting!
We never have enough chicken recipes right?
This one is a keeper!
These special breadcrumbs are what makes that unique crunchy topping.
What are panko breadcrumbs?
Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods.
The topping makes this chicken over the top with that buttery flavored panko crust.
The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts.
Another preference of mine, I prefer stronger tasting cheeses like sharp cheddar, Havarti or even a spicy jack cheese.
I combined provolone with cheddar for my topping, it was outstanding.
The original recipe only called for provolone, you can use only provolone if you prefer.
Even with some of my changes to what is originally used, this chicken is spot on amazing.
Favorite Fish Frys
Chicken Riggie Fest
Upstate NY Greens
Italian Lemon Ice
Half Moon Cookies
Supermarket Loft Cookies
Pizookie
Captain Crunch Planet Hollywood Chicken
Girl Scout Cookie Roundup Recipes
I enjoyed making this recipe, Longhorn Parmesan Crusted Chicken is surely a winner here.
If you love cheese, a little buttery breadcrumb topping, and chicken, you will hit a home run with your family.
Even if you will never try the original Restaurant chains famous menu item, this will be a great addition to your chicken recipe stash!
Remember, one thing, everything with cheese taste better!
Enjoy and until next time check out some of my other favorite knockoff copycat recipes in the links above!
Chicken Wing Feast 24 kinds
Chicken Wing Curry
Chicken Skewers with Peanut Butter Sauce
Chicken Wings Baked Italian Style
Chicken Buffalo and Shrimp
Chicken Souvlaki Skewers
Since it was his birthday, I decided to surprise him with what I had hoped to be spot on with my experiment.
Honestly never having it myself, I had no idea what it tasted like or to expect when he came for a visit and I had it ready for him to try.
I sat patiently as he chewed the first bite, then another, still thinking about it.
I loved how he kept eating another bite trying to find something wrong with it.
I have to admit I was getting nervous with him not saying much, but the good news was he kept on eating it!
Of course, you need to read on and see what happens right?
If you would like the recipe to print of instead of reading, just scroll to the bottom where the recipe card hit the print button.
I hope you love this chicken remake as much as we do!
My Copycat Recipes
It was a big surprise to my son when came for a visit and I had this chicken waiting for him.
I made his favorite style restaurant kind of chicken for a birthday lunch.
Curt is my youngest, now 37, a great cook himself and will be a good measure on how this really came out.
You may remember his Chicken Wings post, which he created so many wings flavors and delicious!
He happens to be my very honest critic when it comes to food, and believe me, he tells it like it is (like his mother).
I told him I had no idea what it's supposed to taste like, and he said it's the only thing he ever orders at Longhorns and he would let me know.
I only knew the ingredients from asking a waitress at the restaurant what was in this topping and she told me all the chicken ingredients.
I wrote down them down but tweaked it a little.
Curt said I nailed it on the first try, I literally had goosebumps!
From the critic himself, I got a big high 5 and was thrilled to hear he loved it!!
As my son kept tasting every bite, he just looking at me and said this is delicious and pretty amazing!
It was love at first bite!
I love making copycat recipes, but mostly from my hometown in Utica, N.Y., where Manny's Cheesecake, Tomato Pie, Pusties a favorite O'scugnizzo Pizza, have all been recreated.
Suggestions:
- If you want a change to indoor cooking, you also can grill the chicken for a nice smoked char flavor, brushed with Worcestershire sauce and a little olive oil and butter mixed together.
- Use a grided cast iron skillet if the sauteed chicken is done inside the house, (since you will enjoy this recipe all year long!)
- I use a national brand buttermilk ranch dressing in this recipe, don't use off brand, it will change the flavor.
- Although provolone is used in the restaurant, I used a combination of extra sharp cheddar and provolone which was over the top flavorful.
- Always use boneless chicken breast and slice it lengthwise 3/4 of an inch thick.
- The recipes online called for marinating, I didn't do that since the chicken was very flavorful cooked in the juices of ingredients used and perfectly tender.
- You can make this chicken very spicy by adding cayenne pepper to the panko topping if you love a little heat.
- Do not use frozen chicken, make sure it's fresh as this recipe skips the marinating process found in other recipes on the web. The frozen chicken will need marinating as it makes it tough.
Parmesan Crust
I have really simplified the steps in this recipe, it's really easy and not complicated at all with my version.
Other recipes I have seen on the web are marinated and very wordy on the process, I kept it simple and was done within 20 minutes!
While the chicken is cooking prepare the Ranch spread and the Garlic Parmesan topping.
Ranch spread is made by mixing Parmesan cheese and ranch dressing.
Garlic, of course, makes everything taste better and you can even slather this on steak, pork or a burger.
Crumb Topping
The crumb topping is made by combining Panko bread crumbs, garlic salt, shredded cheddar, provolone and Parmesan with butter.
Once the chicken is done, I keep it warmed in the oven while preparing this topping.
Then each piece is layered with a dollop of ranch spread, with the crumb topping.
Easy peasy!
Flour Coating versus the Marinade Version
I know your thinking, you have read online other recipes call for marinating the chicken first, I didn't and it was still tender and delicious.
I like to use a little flour coating to seal in the juices.
The flour keeps the moisture in any meats you use it for.
It makes a flavorful coating when seasoned plus absorbs the juices from the butter and sauce.
If you would like to use a marinade, then you will have to soak the meat of choice for at least
3 hours or overnight in a ziplock bag.
Just add the chicken with 1/2 cup olive oil, 1/4 cup ranch dressing, 1 teaspoon of vinegar, 1 tablespoon lemon juice, add some granulated garlic powder, salt, pepper and 2 tablespoons of Worcestershire sauce and marinade the chicken in the bag.
I made this chicken several times without ever using the marinade and it tastes exactly like Longhorns, however, if you are using frozen chicken breasts, you really need to marinate that chicken or it will be tough.
Prepare The Chicken
You certainly can purchase chicken already sliced, however, you will need to make sure it's at least 3/4 inch thick.
If it's thicker it will still taste great, but it will take longer to cook than my instructions.
Slice the chicken lengthwise with a sharp knife, it's very easy to do, just keep your fingers away from cutting into the chicken!
The thicker chicken won't get the flavors all the way through the meat, so if you can't get it thin enough pound the chicken with a mallet.
Remember this is a time-saving recipe for the busy cooks out there and simplified.
Sear the Chicken
Medium to high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, to prevent the meat from burning.
Allowing the meat to stay in the same place in the skillet ensures that the sear isn’t disrupted.
My favorite part, whether you use a cast iron pan, large frying pan or outdoor grill, the basting and sauce ingredients are what enhances the flavor of the chicken besides the topping which is to die for!
Searing the chicken is easy, when your cooking it indoors or outdoors, you want to get that char on the outside and leave it alone when it's sizzling.
I know how hard it is when you see it smoking but that char is what makes this chicken taste spectacular and seals in the juices along with that coating you going to shake it in!
Remember, check the chicken and make sure all the pink inside is gone and if using a thermometer, it should read 160 internal temperature at the thickest part of the chicken.
Chicken is Cooked!
After the chicken is done, I place it on a parchment lined baking sheet and keep it warm in the oven on 200 degrees.
I want to ensure the chicken stays nice and warm while preparing the easy next two toppings it will get for the completion of this fabulous chicken dish!
The toppings don't take long.
A Favorite Chicken Recipe Now
If you never taste this chicken before, like me, you're in for a big surprise it's so easy to make and gourmet tasting!
We never have enough chicken recipes right?
This one is a keeper!
Panko Breadcrumbs
These special breadcrumbs are what makes that unique crunchy topping.
What are panko breadcrumbs?
Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods.
The topping makes this chicken over the top with that buttery flavored panko crust.
The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts.
Cheesy Topping
Another preference of mine, I prefer stronger tasting cheeses like sharp cheddar, Havarti or even a spicy jack cheese.
I combined provolone with cheddar for my topping, it was outstanding.
The original recipe only called for provolone, you can use only provolone if you prefer.
Even with some of my changes to what is originally used, this chicken is spot on amazing.
Ingredients You Will Need
- chicken breasts
- all-purpose flour or Wondra ( a thin flour)
- pepper
- salt
- ziplock bag
- butter
- vegetable oil, olive oil or canola oil combinations
- Worcestershire sauce
- Panko Bread Crumbs
- Provolone and Cheddar Cheese
- Ranch Dressing with Buttermilk
- Parmesan Cheese
- Garlic either fresh or granulated
Pin Me For Later
Other Copycat Recipes to Try
Favorite Fish Frys
Chicken Riggie Fest
Upstate NY Greens
Italian Lemon Ice
Half Moon Cookies
Supermarket Loft Cookies
Pizookie
Captain Crunch Planet Hollywood Chicken
Girl Scout Cookie Roundup Recipes
Give This A Try
I enjoyed making this recipe, Longhorn Parmesan Crusted Chicken is surely a winner here.
If you love cheese, a little buttery breadcrumb topping, and chicken, you will hit a home run with your family.
Even if you will never try the original Restaurant chains famous menu item, this will be a great addition to your chicken recipe stash!
Remember, one thing, everything with cheese taste better!
Enjoy and until next time check out some of my other favorite knockoff copycat recipes in the links above!
Don't Miss My Quick Video on Copycat Longhorn Parmesan Crusted Chicken
Yield: 4
Copycat Longhorn Parmesan Crusted Chicken
prep time: 10 Mcook time: 15 Mtotal time: 25 M
This is a copycat recipe that is usually on the menu in Longhorn American Resturants. It has a panko topping over a delicious melted cheese spread over a boneless sauteed chicken breast.
ingredients:
- 4 skinless/boneless chicken breasts pounded to 3/4 inch thick
- 1/2 cup all-purpose flour
- 1 teaspoon granulated garlic powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
- ziplock bag
- For Frying the Chicken (or use to baste on the grill)
- 2 tablespoons butter
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons lemon juice
- 3 tablespoons of Worcestershire sauce
- Garnish Topping:
- Panko Bread Crumbs or butter-flavored crackers
- Butter
- Provolone and Cheddar Cheese combined
- Ranch Dressing with Buttermilk
- Parmesan Cheese grated
- Garlic either fresh or granulated
instructions:
How to cook Copycat Longhorn Parmesan Crusted Chicken
- Prepare the chicken.
- Slice the chicken breasts around 3/4 of an inch lengthwise, pound if needed.
- Place them in a ziplock bag that has the flour, garlic, salt, pepper in it and shaking it until coated.
- Note: this is to seal in the juices of the chicken, it gives it a crispy coating plus enhances the flavor of the chicken with the seasoning and omits the marinating step.
- Heat a large frying pan adding the butter and oil on medium heat.
- Add the Worcestershire sauce.
- Saute and sear the chicken breast on both sides cooking them until the meat is no longer pink inside, usually 3 to 5 minutes on each side. The thermometer in the thickest part should be 160 degrees if using.
- Put cooked chicken on a parchment-lined cookie sheet and place in an oven to keep warm at 200 degrees.
- In the meantime make the cheese topping and crust.
- Topping:
- 1 cup panko
- 2 teaspoons minced garlic or granulated garlic powder
- 5 tablespoons melted butter
- Combine the panko with the minced or granulated garlic. Stir in the melted butter and set aside.
- Remove chicken from the oven and change the cycle in the oven to broil mode on low heat.
- Next, make the cheese crust.
- Parmesan Cheese Crust
- 3/4 cup Parmesan cheese grated
- 3/4 cup Provolone cheese and Sharp Cheddar combined chopped into bits
- 6 Tablespoons Buttermilk Ranch salad dressing
- Combine the chopped Parmesan, combined Cheddar and Provolone, and Buttermilk Ranch dressing in a small bowl.
- Microwave for 30 seconds or until cheese is melted but still a little lumpy.
- Spread with a spoon on top of each piece of chicken.
- Top with the panko breadcrumb mixture.
- Broil on low until golden brown around 2 minutes or more until it started to turn crispy brown.
Calories
585
585
Fat (grams)
29
29
Sat. Fat (grams)
18
18
Carbs (grams)
11
11
Sugar (grams)
14
14
Pin Me For Later
Try Some Of My Other Favorite Recipes
Chicken Wing Feast 24 kinds
Chicken Wing Curry
Chicken Skewers with Peanut Butter Sauce
Chicken Wings Baked Italian Style
Chicken Buffalo and Shrimp
Chicken Souvlaki Skewers
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