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Pan-seared chicken breast topped with an opaque white ranch spread and golden-brown garlic breadcrumbs. (Copycat Longhorn Parmesan Crusted Chicken)

Copycat Longhorn Parmesan Crusted Chicken: The Ultimate Restaurant-Style Guide

A perfect recreation of Longhorn's iconic dish featuring juicy pan-seared chicken, a creamy ranch-Parmesan spread, and a crunchy garlic-panko crust. Better than the original and ready in just 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 4 pieces Chicken Breasts approx. 6 oz each
  • 1 tbsp Butter for searing
  • 2 tbsp Olive Oil
The Crust
  • 1/2 cup Ranch Dressing
  • 1.5 cups Parmesan Cheese freshly shredded
  • 4 slices Provolone Cheese
  • 1 cup Panko Breadcrumbs
  • 3 cloves Garlic minced
  • 2 tbsp Butter for crumbs
  • 2 tbsp Fresh Parsley chopped

Equipment

  • 1 Large Oven-Safe Skillet Cast iron or stainless steel preferred.
  • 1 Small Frying Pan For toasting breadcrumbs.

Method
 

Prepare and Sear
  1. Pound chicken breasts to 3/4-inch thickness and season with salt and pepper.
  2. Heat oil and 1 tbsp butter in a skillet. Sear chicken until golden brown, about 5-6 minutes per side.
The Topping
  1. Mix ranch dressing with 1/2 cup Parmesan cheese until thick and opaque.
  2. Melt 2 tbsp butter in a pan with garlic. Add panko and toast until golden. Stir in remaining Parmesan.
Finish
  1. Layer provolone, ranch spread, and panko on chicken. Broil until bubbly and dark golden-brown.
  2. Scatter fresh parsley over the top before serving.

Notes

Use a meat thermometer to ensure the chicken reaches 165°F without overcooking.
Freshly shredded Parmesan melts much better than the bottled kind.