LONGHORN STEAKHOUSE’S | Parmesan Crusted Chicken

by RRR

In a dark and dingy building in Atlanta, Ga., the first Longhorn Steakhouse opened in 1981.  Their specialty was steak grilled in butter sauce.

The restaurant struggled a bit that first year. But, in an unusual twist of fate or perhaps a weather-related act of God, everything changed.  An unprecedented snowstorm hit Atlanta that shut down all interstate and commuter travel.  Longhorn founder, George McKerrow, offered especially low drink prices during the “crisis” and the guests came streaming in.  Us, Southerners, never need an excuse to drink socially but a Georgian snowstorm is as good of an excuse as any.  Throw a grilled, buttery steak into the conversation and I’m coming back and bringing friends!

But you didn’t look up this recipe to talk about steak!  You’re here for the chicken, y’all.  And it just so happens, Longhorn does a mean chicken entrée, too.  This tasty recipe for Longhorn Steakhouse’s Parmesan Crusted Chicken comes straight from the Longhorn website and is the real deal!  The only change that I made to the recipe is to marinate the chicken before preparing.  I definitely suggest doing so, it makes a delicious difference.

This recipe also calls for boneless chicken breast, but bone-in chicken would be great too!  Just adjust the instructions to add an extra 5-10 minutes of baking time to ensure that the chicken is cooked to an internal temperature of 165 degrees.  I don’t recommend skin-on chicken, however.  The parmesan spread, provolone cheese and crumb topping will prevent the skin from becoming crispy.

Longhorn Steakhouse's Parmesan Crusted Chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 9 voted )


  • 4 5-oz. chicken breasts
  • >1 cup Parmesan cheese, freshly grated, divided
  • ¼ cup Ranch dressing (Hidden Valley Ranch, pref.)
  • 4 slices of Provolone cheese, not smoked
  • ½ cup Panko breadcrumbs
  • 1 tsp. garlic salt
  • 2 TBL unsalted butter, melted
  • 3 TBL EVOO
  • Fresh curly parsley, chopped
  • Chicken Marinade:
  • ½ cup Ranch dressing (Hidden Valley Ranch, pref.)
  • ½ lemon, juiced
  • 2 TBL Worcestershire
  • 1/3 cup EVOO
  • 1 tsp. garlic salt
  • 6-7 cranks cracked black pepper


Mix all marinade ingredients in a mixing bowl and submerge chicken breasts.  Refrigerate for 1-2 hours.

In a small mixing bowl, mix well the Ranch dressing and ¼ cup Parmesan cheese.  Refrigerate until use.

In a medium mixing bowl, mix well the Panko, garlic salt, 1/3 cup Parmesan and melted butter until the breadcrumbs are completely moistened by the melted butter.

In a large skillet, on a medium-high heat, add the EVOO.  When the EVOO shimmers, sauté the chicken in batches.  Cook each piece of chicken for 4-5 minutes per side until the internal temperature reaches 165 degrees.

Preheat the broiler and place rack in center of oven.  Transfer the chicken to a casserole dish.  Top each piece of chicken ¼ of the Ranch spread.  Then, top the chicken with 1 slice of provolone.  Next, top the provolone with ¼ each of the parmesan crumb topping.  Broil until the provolone melts and crumb topping gets toasty-brown, about 3-4 minutes.  Sprinkle with chopped parsley.

Serve with Fleming’s Steak House’s Signature Potatoes and Ruth’s Chris Steak House’s Chop Salad and Enjoy!


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