Dinner

Copycat Longhorn Parmesan Crusted Chicken Recipe

ByLily Cross January 10, 2026January 10, 2026

Introduction

This Copycat Longhorn Parmesan Crusted Chicken offers a deliciously crispy crust paired with melty provolone cheese and flavorful seasoning. It’s an easy dish that tastes like it came from a restaurant but you can make it right at home.

A close-up of a single piece of breaded and baked chicken breast on a white plate, showing a golden brown crispy coating with small bits of herbs on top. The crunchy crust has a mix of light yellow and darker brown colors, with a sprinkle of green chopped parsley. In the background, there are a few green beans slightly blurred. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
4 slices provolone cheese
1/4 cup ranch dressing or Caesar dressing
1 tablespoon chopped fresh parsley

Instructions

Step 1: Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 4–5 minutes per side.
Step 3: Transfer the chicken to a baking sheet. Spread a thin layer of ranch or Caesar dressing on top of each piece.
Step 4: In a small bowl, combine Parmesan cheese and panko breadcrumbs. Press this mixture firmly onto the top of each chicken breast.
Step 5: Place one to two slices of provolone cheese over each chicken breast, covering the crusted layer.
Step 6: Bake in a preheated oven at 400°F (200°C) for 10–12 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
Step 7: Garnish with chopped fresh parsley and serve immediately for best flavor and texture.

Tips & Variations

For extra crunch, toast the panko breadcrumbs lightly in a pan before mixing with Parmesan.
Substitute provolone with mozzarella or Swiss cheese for a different cheesy twist.
Use homemade ranch or Caesar dressing for a fresher taste.
Make sure the chicken is patted dry to help the seasoning and crust adhere better.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 350°F oven until heated through to keep the crust crispy. Avoid microwaving as it can make the crust soggy.

How to Serve

A crispy baked chicken breast with a golden brown breadcrumb crust, topped with small green herb pieces. The chicken rests on a plain white plate, and next to it are bright green asparagus spears. The plate sits on a white marbled surface. The lighting highlights the crunchy texture of the chicken skin and the fresh look of the asparagus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Adjust cooking time as thighs may take slightly longer to reach the correct internal temperature.

What if I don’t have panko breadcrumbs?

You can substitute with regular breadcrumbs, though panko provides a lighter and crunchier texture. Toasting regular breadcrumbs before use can help improve the crunch.