Name: Longhorn Steakhouse Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: For the Chicken:; 4 boneless, skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon olive oil; For the Parmesan Crust:; 1/2 cup grated Parmesan cheese; 1/4 cup shredded Provolone cheese; 1/4 cup Panko breadcrumbs; 1/4 teaspoon paprika; 1/4 teaspoon garlic powder; 2 tablespoons unsalted butter, melted; 2 tablespoons mayonnaise

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This Longhorn Steakhouse Parmesan Crusted Chicken is a juicy, grilled chicken breast topped with a rich, cheesy crust, just like the one from Longhorn Steakhouse. It’s packed with flavor and delivers the perfect balance of crispy and creamy textures.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon olive oil

For the Parmesan Crust:

1/2 cup grated Parmesan cheese

1/4 cup shredded Provolone cheese

1/4 cup Panko breadcrumbs

1/4 teaspoon paprika

1/4 teaspoon garlic powder

2 tablespoons unsalted butter, melted

2 tablespoons mayonnaise

Directions

Preheat the grill or a grill pan to medium-high heat.

Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

Brush the grill with olive oil and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

While the chicken is grilling, prepare the Parmesan crust. In a small bowl, mix together the Parmesan cheese, Provolone cheese, Panko breadcrumbs, paprika, garlic powder, melted butter, and mayonnaise until well combined.

Preheat the oven to broil. Place the cooked chicken breasts on a baking sheet lined with parchment paper.

Spoon the Parmesan mixture evenly over each piece of chicken.

Broil for 2-3 minutes, or until the topping is golden brown and bubbly.

Remove from the oven and let rest for 2 minutes before serving.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: 420 kcal per serving

Variations

Spicy Kick: I like to add a pinch of red pepper flakes or cayenne pepper to the Parmesan crust for some heat.

Different Cheeses: Instead of Provolone, I sometimes use Mozzarella or Swiss for a different cheesy flavor.

Air Fryer Option: I cook the chicken at 375°F for about 12-15 minutes, then broil the Parmesan topping for a crispy finish.

Oven-Baked: If I don’t want to grill, I bake the chicken at 375°F for 20-25 minutes, then add the Parmesan topping and broil.

Low-Carb Alternative: I replace Panko breadcrumbs with crushed pork rinds or almond flour to reduce carbs.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 3 days.

Freezer: I freeze cooked chicken (without the Parmesan crust) for up to 2 months. When ready to eat, I thaw and add the topping before broiling.

Reheating: I reheat in the oven at 350°F for about 10 minutes or in the air fryer at 350°F for 5 minutes to keep the crust crispy. The microwave works too, but the crust won’t be as crunchy.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that the internal temperature reaches 165°F (75°C). If I don’t have one, I cut into the thickest part to make sure the juices run clear.

Can I use pre-cooked chicken?

Yes, but I prefer freshly grilled or baked chicken for the best texture. If using pre-cooked chicken, I just broil it with the topping until heated through.

What sides go well with this dish?

I love serving it with mashed potatoes, roasted vegetables, garlic bread, or a crisp Caesar salad.

Can I make this ahead of time?

I can prep the Parmesan crust mixture ahead of time and store it in the fridge for up to 2 days. Then, when ready to cook, I grill the chicken and broil the topping fresh.

Is this recipe gluten-free?

Not as written, but I can make it gluten-free by using gluten-free Panko breadcrumbs or crushed pork rinds as a substitute.

Conclusion

This Longhorn Steakhouse Parmesan Crusted Chicken is an easy and flavorful dish that never fails to impress. It’s juicy, crispy, and packed with cheesy goodness. Whether for a family dinner or a special gathering, this recipe brings the perfect restaurant-quality taste to my kitchen.

Recipe:

Longhorn Steakhouse Parmesan Crusted Chicken

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Print Recipe

This Longhorn Steakhouse Parmesan Crusted Chicken recipe delivers a juicy grilled chicken breast topped with a crispy, cheesy crust, just like the restaurant favorite! It’s easy to make at home, packed with flavor, and perfect for a family meal or special occasion. Serve it with mashed potatoes, roasted veggies, or a fresh salad for a delicious and satisfying dinner.

Total Time: 25 minutes
Yield: 4 servings

Instructions

Preheat the grill (or a grill pan) to medium-high heat.
Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
Brush the grill with olive oil and cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Prepare the Parmesan crust while the chicken is grilling. In a small bowl, mix Parmesan cheese, Provolone cheese, Panko breadcrumbs, paprika, garlic powder, melted butter, and mayonnaise.
Preheat the oven to broil and line a baking sheet with parchment paper.
Place the cooked chicken on the baking sheet and spoon the Parmesan mixture evenly over each piece.
Broil for 2-3 minutes until the topping is golden brown and bubbly.
Let rest for 2 minutes before serving.