Can I make Longhorn Parmesan Crusted Chicken ahead of time?

Yes, you can prepare the chicken up to 8 hours ahead of time. Season and sear the chicken, then refrigerate it covered. Add the cheese and breadcrumb topping right before baking to keep the crust crisp.

What kind of cheese does Longhorn use for Parmesan Crusted Chicken?

Longhorn uses a combination of Provolone and Parmesan cheese. Provolone melts smoothly for creaminess, while Parmesan creates a savory, golden crust. You can also use Asiago or Mozzarella as substitutes.

Can I bake this Longhorn Parmesan Crusted Chicken instead of frying?

Absolutely. After searing, bake the chicken at 375°F (190°C) for 5–7 minutes until the cheese melts and the topping turns golden. For extra crispiness, broil for 1–2 minutes before serving.

How can I make this recipe gluten-free?

To make it gluten-free, replace the Panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. The texture will stay crunchy while keeping the dish safe for gluten-sensitive diets.

What side dishes go well with Longhorn Parmesan Crusted Chicken?

This dish pairs perfectly with mashed potatoes, roasted vegetables, garlic butter rice, or Caesar salad. For a lighter option, serve it over a bed of mixed greens with a tangy vinaigrette.

Can I freeze Longhorn Parmesan Crusted Chicken?

Yes. Let the cooked chicken cool completely, then wrap each piece in foil or plastic wrap and freeze for up to 2 months. Reheat in an oven or air fryer for best texture.

How long does leftover Parmesan Crusted Chicken last in the fridge?

Leftovers will last up to 3 days in an airtight container in the refrigerator. To reheat, bake at 375°F for 10 minutes or air fry at 380°F for 6 minutes to keep the crust crispy.

What can I use instead of butter in the topping?

Olive oil or melted ghee can replace butter in the breadcrumb mixture. Both options still create a crisp crust while adding unique flavor profiles.

Can I make this recipe in an air fryer?

Yes! Air fry the chicken at 400°F (200°C) for 8–10 minutes, flipping halfway through. Add the cheese topping during the last 2 minutes to melt perfectly.

Is Longhorn Parmesan Crusted Chicken keto-friendly?

It can be! Substitute Panko breadcrumbs with almond flour or crushed pork rinds to reduce carbs while keeping the same delicious, crispy texture.

Longhorn Parmesan Crusted Chicken

Name: Longhorn Parmesan Crusted Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon garlic powder; Salt and pepper, to taste; 1 cup shredded Parmesan cheese; 1/2 cup sliced Provolone cheese; 1/4 cup Panko breadcrumbs; 2 tablespoons melted butter; 1 tablespoon chopped parsley (optional)

Description

A homemade version of Longhorn Steakhouse’s famous Parmesan Crusted Chicken — tender, juicy chicken breasts layered with Provolone, crispy Parmesan breadcrumbs, and melted butter for a golden, cheesy crust that tastes just like the restaurant favorite.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon garlic powder
Salt and pepper, to taste
1 cup shredded Parmesan cheese
1/2 cup sliced Provolone cheese
1/4 cup Panko breadcrumbs
2 tablespoons melted butter
1 tablespoon chopped parsley (optional)

Instructions

Preheat oven to 375°F (190°C). Pat chicken breasts dry and season both sides with garlic powder, salt, and pepper.
Heat a large oven-safe skillet over medium heat and add a drizzle of olive oil. Sear chicken for 6–7 minutes per side until golden and cooked through (165°F internal temperature).
In a small bowl, combine Parmesan cheese, Panko breadcrumbs, and melted butter. Stir until crumbly and evenly mixed.
Layer one slice of Provolone cheese on each chicken breast, then top with the Parmesan-breadcrumb mixture. Press lightly so the topping adheres.
Transfer skillet to oven and bake 5–7 minutes until cheese melts and crust turns golden brown. For extra crispness, broil 1–2 minutes at the end.
Remove from oven, let rest for 2 minutes, and garnish with chopped parsley. Serve warm with your favorite sides.

Notes

Use fresh chicken breasts for the best flavor and texture.
Ensure breadcrumbs are fully coated in butter for an even, crispy crust.
For a low-carb version, substitute Panko with almond flour.
Add herbs like thyme or rosemary to the breadcrumb mixture for extra aroma.
Broil briefly for a restaurant-quality crust finish.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 480 kcal
Sugar: 1 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0.5 g
Protein: 46 g
Cholesterol: 160 mg