Description
Get ready to recreate one of the most iconic restaurant chicken dishes right at home! This Copycat Longhorn Parmesan Crusted Chicken is juicy, crispy, cheesy, and packed with rich, tangy flavor in every bite. The parmesan-panko crust over a creamy Dijon-ranch layer makes it stand out as one of the best easy dinner ideas you’ll ever try. Whether you need a quick weeknight dinner, something for special occasions, or want new food ideas to impress guests, this recipe checks every box. It’s flavorful, family-friendly, and totally satisfying!
Ingredients
2 large boneless skinless chicken breasts (butterflied and halved to make 4 cutlets)
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon olive oil
1/4 cup ranch dressing
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese
1/3 cup shredded provolone cheese
1/4 cup panko breadcrumbs
1 tablespoon melted butter
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
Chopped fresh parsley (for garnish)
Lemon wedges (for serving)
Instructions
1. Butterfly and halve the chicken breasts, then pound them to an even thickness of 1/2 inch. Season both sides with salt, pepper, garlic powder, and smoked paprika. Let them rest for 10–15 minutes.
2. In a large skillet over medium-high heat, heat olive oil. Sear the chicken 3–4 minutes per side until golden. Chicken should be mostly cooked through but not overdone.
3. In a small bowl, combine ranch dressing and Dijon mustard to make the creamy spread.
4. In another bowl, mix Parmesan cheese, provolone, panko breadcrumbs, melted butter, Italian seasoning, and red pepper flakes.
5. Spread the ranch-Dijon mixture evenly over the seared chicken breasts, then top with the Parmesan crust.
6. Transfer chicken to a baking sheet or keep in oven-safe skillet. Bake at 400°F (200°C) for 10–12 minutes, until crust is bubbly and golden and chicken reaches 165°F internal temperature.
7. Let chicken rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
For best results, use freshly grated Parmesan and avoid pre-shredded varieties.
Don’t skip the pounding step — even thickness ensures even cooking and better crust adhesion.
Reheat leftovers in the oven, not the microwave, to keep the crust crispy.
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 430
- Sugar: 1g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
Keywords: parmesan crusted chicken, copycat longhorn chicken, easy dinner, cheesy chicken, baked chicken breast