Juicy chicken topped with a creamy, cheesy Parmesan crust—this LongHorn-style Parmesan-Crusted Chicken tastes just like the steakhouse favorite, but better. No marinara, no frying, and ready in under 30 minutes. Perfect easy dinner recipe.

If you’ve ever ordered the Parmesan-Crusted Chicken from LongHorn Steakhouse, you already know why it’s a fan favorite. Juicy, perfectly seasoned chicken topped with a creamy, cheesy layer and finished with a golden, crunchy Parmesan crust—it’s rich, savory, and completely addictive.

This homemade version delivers that same steakhouse flavor, but even better: fresher ingredients, more crunch, and no waiting for a table. It’s the kind of recipe that feels restaurant-level but is absolutely doable on a weeknight.

Why This Recipe Works

Grilled or pan-seared chicken keeps the meat juicy and flavorful
Creamy cheese base mimics the signature steakhouse topping
Parmesan + panko crust adds texture and that irresistible golden finish
Quick broil at the end creates maximum melt and crunch without drying out the chicken

This is not traditional chicken parmesan—there’s no marinara here. Think steakhouse comfort, not Italian red sauce.

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Ingredients You’ll Need

Chicken

2 large boneless, skinless chicken breasts, butterflied
Olive oil
Kosher salt
Black pepper
Garlic powder
Paprika

Parmesan Crust Topping

½ cup freshly shredded Parmesan cheese
½ cup shredded provolone or mozzarella
¼ cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons ranch dressing or Caesar dressing
1 clove garlic, finely grated
Optional: chopped parsley for garnish

Pro Tips for Steakhouse Results

Shred your own cheese for the best melt and texture
Don’t over-broil—golden and bubbly is the goal, not dark brown
A pinch of smoked paprika in the crust adds incredible depth
Let the chicken rest 2–3 minutes before serving to keep it juicy

This Parmesan-crusted chicken is inspired by the famous LongHorn steakhouse dish. Tender chicken, a rich cheese topping, and a golden crunchy crust—an easy, restaurant-quality dinner you can make at home.

How to Make LongHorn-Style Parmesan-Crusted Chicken

1. Prepare the Chicken

Butterfly the chicken breasts so they cook evenly. Drizzle with olive oil and season generously with salt, pepper, garlic powder, and paprika.

2. Cook the Chicken

Grill over medium-high heat or sear in a hot skillet for about 4–5 minutes per side, until fully cooked and nicely browned. Transfer to a baking sheet.

3. Make the Parmesan Crust

In a bowl, mix Parmesan, provolone (or mozzarella), panko, melted butter, ranch or Caesar dressing, and grated garlic until fully combined.

4. Broil to Finish

Spoon the topping generously over each piece of chicken. Broil for 2–3 minutes, just until the topping is bubbly and golden brown. Watch closely—this step moves fast.

5. Serve

Garnish with parsley if desired and serve immediately.

What to Serve With Parmesan-Crusted Chicken

This dish shines with classic steakhouse sides:

Garlic mashed potatoes
Roasted green beans or asparagus
Buttered corn
A crisp Caesar salad

Why This Beats Chicken Parm

Traditional chicken parmesan is a classic for a reason—but this Parmesan-Crusted Chicken takes everything you love about it and makes it simpler, richer, and more weeknight-friendly.

Here’s why this version wins:

No heavy marinara
Chicken parm relies on sauce, which can soften the breading and overpower the chicken. This recipe skips marinara entirely, letting the seasoned chicken and cheesy crust shine.

More texture, less mess
Instead of full breading and deep frying, the Parmesan-panko crust is added at the end and broiled. You get crunch without multiple bowls, splatter, or excess oil.

Creamy, steakhouse flavor
The creamy cheese base is what makes this dish special—and what sets it apart from Italian-style chicken parm. It’s inspired by the fan-favorite dish from LongHorn Steakhouse, delivering bold, savory flavor without feeling heavy.

Faster and easier
Chicken parm is often a multi-step process with frying, baking, and saucing. This version goes from pan or grill to broiler and is ready in about 25 minutes total.

Better leftovers
Because there’s no sauce soaking into the crust, this chicken reheats beautifully without turning soggy.

If you love chicken parmesan but want something cleaner, richer, and more modern, this Parmesan-crusted chicken is the upgrade.

Final Thoughts

This LongHorn-style Parmesan-Crusted Chicken is one of those recipes that feels special without being complicated. It’s rich, comforting, and perfect for nights when you want restaurant vibes at home—without the restaurant bill.

If you try it, this is one of those “everyone asks for the recipe” dinners.