Here’s a detailed recipe + FAQs for making LongHorn Steakhouse–style Parmesan Crusted Chicken at home:

🧄🧀 LongHorn Steakhouse Parmesan Crusted Chicken

Ingredients:

For the Chicken:

• 4 boneless skinless chicken breasts (pounded to ½ inch thick)
• 2 tbsp olive oil (or melted butter)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• Salt & black pepper (to taste)

For the Parmesan Crust Topping:

• ½ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tbsp shredded provolone (or mozzarella)
• 1 tbsp melted butter
• ½ tsp garlic powder
• ½ tsp parsley (optional, for garnish)

For the Ranch Sauce Layer (optional, signature flavor):

• ¼ cup ranch dressing
• 2 tbsp grated Parmesan cheese

Instructions:

1. Prep the Chicken:
   • Pound chicken breasts evenly, drizzle with olive oil, and season with garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
2. Cook the Chicken:
   • Heat a skillet or grill pan over medium-high heat.
   • Cook chicken for about 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
   • Transfer to a baking dish.
3. Make Ranch Sauce Layer (Optional but recommended):
   • Mix ranch dressing with Parmesan cheese.
   • Spread evenly over each chicken breast.
4. Prepare Parmesan Crust Topping:
   • In a bowl, combine panko, Parmesan, provolone, melted butter, and garlic powder.
   • Mix until crumbly.
5. Broil to Finish:
   • Sprinkle crust mixture evenly over chicken.
   • Place under the broiler for 2–3 minutes, until golden brown and bubbly.
6. Serve:
   • Garnish with parsley and serve with mashed potatoes, rice, or steamed veggies—just like LongHorn Steakhouse.

🍴 Recipe FAQs

Q: What cheese does LongHorn actually use?
A: Their signature crust is a blend of Parmesan, provolone, and sometimes a bit of mozzarella for meltiness. Parmesan provides sharp flavor, provolone adds creamy melt, and panko gives crunch.

Q: Can I skip the ranch layer?
A: Yes, but it adds tangy creaminess that mimics the restaurant version. If you don’t like ranch, you can use a thin layer of Alfredo or garlic cream sauce instead.

Q: How do I keep the chicken juicy?
A: Pound chicken to even thickness, don’t overcook (check internal temp), and let it rest a few minutes before cutting.

Q: Can I make it low-carb?
A: Yes—replace panko breadcrumbs with crushed pork rinds or almond flour.

Q: Can I prep it ahead of time?
A: Yes, you can season and cook the chicken earlier. Add the sauce + crust topping and broil right before serving for best texture.

Q: What sides pair well?
A: Garlic mashed potatoes, steamed broccoli, baked mac & cheese, Caesar salad, or roasted asparagus are classic steakhouse-style sides.

Would you like me to also give you a copycat Olive Garden–style Alfredo version (a common variation some people use instead of the ranch layer)?