Longhorn Parmesan Crusted Chicken

Name: Longhorn Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 16 min
Total time: 146 min
Ingredients: 4 boneless skinless chicken breasts cutlets, (approximately ½-inch thickness); 1 cup Italian salad dressing, (Kraft Zesty Italian dressing); 1¼ cups shredded Italian cheese blend ((parmesan, provolone, fontina & asiago)); ¾ cup bottled ranch dressing, (Hidden Valley Original Ranch brand); 2 tablespoons unsalted butter, (melted); ½ cup plain panko breadcrumbs; ½ teaspoon garlic salt; ½ teaspoon dried parsley flakes; 2 tablespoons olive oil

close up shot of a plate of parmesan crusted chicken served with mashed potatoes and the broccoli

LongHorn parmesan crusted chicken is a tasty dish with a great combination of flavors from the delicious parmesan crust, making it the perfect easy dinner idea.

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Table of Contents

LongHorn Parmesan Crusted Chicken Ingredients
Substitutions And Additions
How To Make This LongHorn Parmesan Crusted Chicken Recipe
How To Serve
Storage
Frequently Asked Questions
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Our LongHorn parmesan-crusted chicken is a delicious and easy-to-make copycat dish made famous by the LongHorn Steakhouse restaurant. This meal is sure to be a hit with the entire family, featuring a crispy coating of crunchy panko breadcrumbs, parmesan cheese, ranch dressing, and herbs.

overhead shot of a pot of Parmesan Crusted Chicken

LongHorn Parmesan Crusted Chicken Ingredients

Longhorn Parmesan Crusted Chicken raw ingredients that are labeled

This dish has a delicious, savory flavor that is perfect for dinner time.

The crunchy parmesan coating provides an unbeatable texture and depth of flavor that will keep everyone coming back for more.

The juicy chicken breasts stay moist and tender, giving them great taste in every bite. Enjoy this restaurant-style meal without ever having to leave the comfort of your own home!

You’ll need:

4 boneless skinless chicken breasts cutlets (approximately ½-inch thickness)
1 cup of Italian salad dressing
1¼ cups of shredded Italian cheese blend
¾ cup of bottled ranch dressing
2 tablespoons of unsalted butter, melted
½ cup of plain panko breadcrumbs
½ teaspoon of garlic salt
½ teaspoon of dried parsley flakes
2 tablespoons of olive oil

PRO TIP:

If your chicken breast cutlets are very large and thick, cut them in half, lengthwise, to give you two ½ inch thick boneless skinless chicken breast cutlets.

You may also need to use a rolling pin or meat mallet to pound them out into a uniform thickness.

Substitutions And Additions

CHEESE: For this easy recipe, we used a 4-ounce container of BelGioioso brand fresh shredded Italian four cheese blend, which is a combination of parmesan, provolone, fontina & asiago.

You can use any brand you prefer; just make sure it is a blend that contains at least the provolone and parmesan cheese in it.

You can substitute this four-cheese blend with a simple combination of freshly shredded parmesan cheese and freshly shredded provolone cheese. Be sure to use non-smoked provolone cheese.

ITALIAN DRESSING: You can substitute your favorite brand of bottled Italian dressing for this recipe.

You can use a balsamic vinaigrette, house vinaigrette, or your favorite from-scratch Italian dressing recipe.

A small 8-ounce bottle is a perfect amount for marinating the chicken breast cutlets for this recipe.

BREADCRUMBS: You can substitute the plain panko breadcrumbs and parsley flakes for an Italian seasoned panko breadcrumb for the crispy parmesan crust. You will still need to add the garlic salt to it.

I do not suggest using a standard breadcrumb for this delicious recipe, as they do not have the same crunch as the panko.

RANCH DRESSING: When choosing a brand of bottled ranch dressing, try to use one that is a thicker consistency.

When mixed with the shredded cheese, it does not cause the cheese to spread as much once placed into the oven.

You can make your own ranch dressing from the packet of ranch seasoning mix if you desire, and that will work great too.

How To Make This LongHorn Parmesan Crusted Chicken Recipe

Once the chicken is marinated in Italian dressing and covered with the crispy parmesan and breadcrumb coating, you will cook it in a skillet before browning it in the oven.

STEP ONE: Place your chicken breast cutlets and Italian salad dressing into a large zip-top bag or a lidded container.

Allow the chicken to marinate in the Italian dressing for a minimum of two hours or up to overnight in the refrigerator.

STEP TWO: Preheat the oven to 475°F and remove the marinating chicken breast cutlets from the refrigerator and allow them to come to room temperature.

STEP THREE: In a small bowl, you will combine the shredded Italian four-cheese blend and the bottled ranch dressing. Set aside.

STEP FOUR: In a separate small mixing bowl, stir together the melted butter, panko breadcrumbs, garlic salt, and dried parsley flakes. Set aside.

STEP FIVE: Add olive oil to a large (10 to 12-inch) heavy-duty, oven-safe skillet on medium-high heat.

OUR RECIPE DEVELOPER SAYS

If you do not have a heavy-duty, oven-safe, large skillet, you can brown your chicken breast cutlets on the stovetop and then transfer them to an aluminum foil-lined rimmed baking sheet to finish cooking.

You just want to wait until after you have placed your browned chicken cutlets onto the prepared baking sheet before adding the cheese blend and bread crumb topping.

STEP SIX: Once the oil is hot in the skillet, add the chicken breast cutlets. Be sure to allow as much of the excess Italian dressing to drip off before adding the chicken to the hot skillet.

STEP SEVEN: Cook and brown the chicken for 4 to 5 minutes per side.

If your chicken cutlets are slightly thicker than ½ inch, that is ok, as your chicken will continue to cook in the oven.

You want to make sure the internal temperature of the chicken reaches 165°F.

STEP EIGHT: Turn off the heat to the skillet and evenly add the shredded cheese and ranch mixture to the tops of each chicken breast.

You can divide the cheese mixture into four equal portions in the bowl before adding it to the chicken to make sure that you have even proportions.

STEP NINE: Top each of the cheese-topped chicken cutlets with 2 tablespoons of the reserved breadcrumb mixture.

STEP TEN: Transfer the skillet to the preheated oven, and bake for 8 to 10 minutes or until the cheese is melted and the breadcrumbs are light golden brown and crispy.

PRO TIP:

If your cheese is melting too much in the oven, but your breadcrumbs are not as golden brown as you prefer, you can turn your oven temperature to broil for 1 to 2 minutes to brown your breadcrumbs.

Keep a close eye on your breadcrumbs, as they can burn quickly.

STEP ELEVEN: Remove the skillet from the oven and allow the cooked chicken to rest for 3 to 5 minutes before plating and serving.

How To Serve

This flavorful LongHorn parmesan-crusted chicken is delicious when served with a side of mashed potatoes and roasted vegetables as a quick and easy weeknight dinner.

This cheesy chicken dinner can also be served with a fresh Caesar salad or a chilled pasta salad.

To round out the meal even further, you could add any of your favorite warm bread, such as garlic knots, dinner rolls, or biscuits.

Check out our Tuscan chicken and pizza chicken for two more easy chicken breast recipes that you will love.

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Storage

IN THE FRIDGE: Leftovers of this copycat LongHorn parmesan crusted chicken can be stored in the refrigerator in an airtight container for up to 2 days.

IN THE FREEZER: You can freeze the browned chicken breast cutlets in an airtight freezer-safe container for up to 2 months.

REHEATING: When you’re ready to enjoy your stored Longhorn parmesan crusted chicken, reheating it is a breeze.

To preserve its crispy exterior, preheat your oven to 350°F (175°C) and place the chicken on a baking sheet. Heat for about 15-20 minutes, or until it’s heated through and the coating becomes crispy again.

Alternatively, you can use a microwave for a quick reheat, although this may result in a slightly less crispy texture. Just cover the chicken with a damp paper towel and microwave in short bursts until warm.

Allow the chicken to cool completely before freezing, and allow the chicken to thaw completely in the refrigerator before topping it with the cheese and breadcrumbs when ready to eat.

overhead shot of a plate of parmesan crusted chicken served with mashed potatoes and the broccoli

The LongHorn parmesan crusted chicken is a delicious dish with a great combination of flavors. The juicy, tender chicken is coated with a creamy parmesan cheese crust, creating an unforgettable meal.

Frequently Asked Questions

Where does the name LongHorn come from?

This delicious recipe is a copycat of the famous parmesan-crusted chicken dish served at the LongHorn Steakhouse restaurant.

Can I make this recipe ahead of time?

This is a perfect recipe to partially prepare ahead of time. You can add the chicken to the marinade the day before and simply prepare the coating and cook the chicken at dinner time.

Can I use chicken thighs for this parmesan chicken recipe?

This easy recipe would also be delicious with chicken thighs. You may have to adjust the cooking time since the pieces may be smaller, so make sure you are using a meat thermometer.

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Longhorn Parmesan Crusted Chicken

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LongHorn parmesan crusted chicken is a tasty dish with a great combination of flavors from the delicious parmesan crust, making it the perfect easy dinner idea.

Prep Time 10

Cook Time 16

Total Time 2 26

Servings

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Ingredients

4 boneless skinless chicken breasts cutlets, approximately ½-inch thickness
1 cup Italian salad dressing, Kraft Zesty Italian dressing
1¼ cups shredded Italian cheese blend (parmesan, provolone, fontina & asiago)
¾ cup bottled ranch dressing, Hidden Valley Original Ranch brand
2 tablespoons unsalted butter, melted
½ cup plain panko breadcrumbs
½ teaspoon garlic salt
½ teaspoon dried parsley flakes
2 tablespoons olive oil

Instructions

Place your chicken breast cutlets and Italian salad dressing into a large zip-top bag or a lidded container, and allow your chicken to marinate in the Italian dressing for a minimum of 2 hours or up to overnight in the refrigerator.
Preheat the oven to 475°F and remove the marinating chicken breast cutlets from the refrigerator and allow them to come to room temperature.
In a small bowl, you will combine the shredded Italian four-cheese blend and the bottled ranch dressing. Set aside.
In a separate small bowl, stir together the melted unsalted butter, panko breadcrumbs, garlic salt, and dried parsley flakes. Set aside.
In a large (10 to 12 inch) heavy-duty, oven-safe skillet on medium-high heat, add the olive oil.
Once the oil is hot in the skillet, add the chicken breast cutlets. Be sure to allow as much of the excess Italian dressing to drip off before adding the chicken to the hot skillet.
Cook and brown the chicken for 4 to 5 minutes per side. If your chicken cutlets are slightly thicker than ½ inch, that is ok, as your chicken will continue to cook in the oven. You want to make sure the internal temperature of the chicken reaches 165°F.
Turn off the heat to the skillet and evenly add the shredded cheese mixture to the tops of each chicken breast. I like to divide the cheese mixture into four equal portions in the bowl before adding it to my chicken to make sure that I have even proportions.
Top each of the cheese-topped chicken cutlets with 2 tablespoons of the reserved breadcrumb mixture.
Transfer the skillet to the preheated oven, and bake for 8 to 10 minutes or until the cheese is melted and the breadcrumbs are a lightly golden brown and crispy.
Remove the skillet from the oven and allow the chicken to rest for 3 to 5 minutes before plating and serving.

Notes

If your chicken breast cutlets are overly large and thick, cut them in half, lengthwise, to give you two ½ inch thick boneless skinless chicken breast cutlets. You may also need to use a rolling pin or meat mallet to pound them out into a uniform thickness.
If you do not have a heavy-duty, oven-safe, large skillet, you can brown your chicken breast cutlets on the stovetop and then transfer them to an aluminum foil-lined rimmed baking sheet to finish cooking. You will just want to wait until after you have placed your browned chicken cutlets onto the prepared baking sheet before adding the cheese blend and bread crumb topping.
If your cheese is melting too much in the oven, but your breadcrumbs are not as golden brown as you prefer, you can turn your oven temperature to broil for 1 to 2 minutes to brown your breadcrumbs if needed. You will want to keep a close eye on your breadcrumbs, as they can burn quickly.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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LongHorn Parmesan Crusted Chicken