CopycatSpices
Copycat LongHorn Parmesan Crusted Chicken
Make LongHorn Steakhouse's famous Parmesan Crusted Chicken at home with a golden, cheesy herb crust over juicy grilled chicken.
copycat · longhorn-steakhouse · casual-dining · chicken
🕑Prep15 min
🍳Cook25 min
⏱Total40 min
🍽Serves4
⭐DifficultyMedium
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons butter, melted
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Provolone cheese
Instructions
- 1.Cook the chicken. Season the chicken breasts with salt and pepper. Grill or pan-sear in a hot skillet with olive oil for 5-6 minutes per side until cooked through (165°F internal). Transfer to a baking sheet.
- 2.Make the Parmesan crust. In a bowl, combine the grated Parmesan, panko breadcrumbs, mayonnaise, melted butter, Dijon mustard, garlic, Italian seasoning, and paprika. Mix until a thick, spreadable paste forms.
- 3.Top the chicken. Spread a thick, even layer of the Parmesan mixture over the top of each cooked chicken breast. Top each with a layer of shredded Provolone cheese.
- 4.Broil until golden. Place the baking sheet under the broiler (set to high) for 3-4 minutes, watching carefully, until the Parmesan crust is deep golden brown and bubbly.
- 5.Rest and serve. Remove from the broiler and let rest for 2 minutes. Serve with your choice of sides — mashed potatoes and steamed broccoli is the classic LongHorn pairing.
LongHorn Steakhouse’s Parmesan Crusted Chicken is one of their most ordered dishes for a reason — a perfectly cooked chicken breast topped with a thick, golden crust of Parmesan, garlic, and herbs that shatters when you cut into it. It is steakhouse-quality chicken at its finest, and this copycat version is remarkably easy to pull off at home.
The Secret
The Parmesan crust is a mixture that gets applied after the chicken is cooked, then broiled to create that signature golden, bubbly topping. The mayonnaise in the mixture serves as a binder that also adds moisture and helps everything brown evenly under the broiler. The combination of Parmesan for flavor and Provolone for melt creates the perfect cheese experience.
Pro Tips
- Cook the chicken completely before adding the crust. The broiler step is only for browning the topping, not cooking the meat.
- Watch the broiler carefully — the crust can go from perfectly golden to burned in less than 30 seconds.
- Use freshly grated Parmesan from a block for the best melting and browning results.
- This crust technique also works beautifully on fish, especially salmon and tilapia.
