If you love restaurant-style dinners but want to keep things cozy at home, you’re going to be obsessed with this Longhorn Steakhouse Parmesan Chicken recipe! Imagine juicy chicken, perfectly seasoned and golden, blanketed in a luscious layer of ranch and bubbling cheeses. Every bite is bursting with flavor, from the punchy Parmesan to the mellow richness of provolone and oozy mozzarella. It’s the ultimate comfort meal that feels fancy but comes together easily—grab your skillet and let’s bring that steakhouse magic right to your own table.
Ingredients You’ll Need
The beauty of Longhorn Steakhouse Parmesan Chicken lies in its simple, familiar ingredients that work together to create a truly unforgettable dish. Each element adds a special touch, whether it’s flavor, texture, or that irresistible cheesy topping.
- Boneless Skinless Chicken Breasts: The foundation of the dish; look for evenly sized cuts so everything cooks uniformly.
- Salt: Enhances all those savory flavors and keeps the chicken juicy.
- Black Pepper: Adds a mellow heat and subtle depth to the seasoning blend.
- Garlic Powder: Gives the chicken a savory backbone and pairs beautifully with the cheeses.
- Paprika: Not only boosts color, but also brings a hint of mild smokiness.
- Olive Oil: Ensures a sizzling sear while adding heart-healthy richness.
- Ranch Dressing: Makes everything luscious and creamy with a tangy, herby kick.
- Shredded Parmesan Cheese: Brings sharp, salty flavor and that signature golden crust.
- Shredded Provolone Cheese: Adds melty texture and mild, buttery notes to every forkful.
- Shredded Mozzarella Cheese: Ensures an irresistible cheesy pull you’ll crave.
- Fresh Parsley (chopped): A sprinkle of green for freshness and a lovely pop of color at serving.
How to Make Longhorn Steakhouse Parmesan Chicken
Step 1: Prep the Chicken
Start by pounding your chicken breasts to a uniform thickness; this helps them cook evenly and stay juicy. Season them generously on both sides with salt, pepper, garlic powder, and paprika, making sure every inch is coated for extra flavor.
Step 2: Sear for Flavor
Heat the olive oil in a large skillet over medium-high. Once shimmering, add the seasoned chicken breasts and sear for 2 to 3 minutes per side. You’re not cooking them through just yet, but you want to lock in those juices and get some delicious golden color.
Step 3: Assemble the Toppings
Move your beautifully seared chicken into a lightly greased baking dish. Next, spread a generous layer of ranch dressing over each breast—trust me, this is where the Longhorn Steakhouse Parmesan Chicken gets its craveable moisture and tanginess!
Step 4: Add the Cheesy Blanket
In a small bowl, mix together the Parmesan, provolone, and mozzarella cheeses, then sprinkle this trio liberally over the ranch-coated chicken. The combo creates a melty, golden cap that’s both gooey and irresistibly crisp.
Step 5: Bake to Bubbly Perfection
Slide the baking dish into a preheated 375°F oven and bake for 20 to 25 minutes. Your chicken should reach 165°F internally, and the cheese on top will be gloriously melted and just starting to brown. If you adore that extra-cheesy crust, pop it under the broiler for 1 to 2 minutes at the end.
Step 6: Garnish and Serve
Finish with a generous sprinkle of fresh parsley for brightness. Serve your Longhorn Steakhouse Parmesan Chicken hot, and let the oohs and aahs begin!
How to Serve Longhorn Steakhouse Parmesan Chicken
Garnishes
A flourish of chopped fresh parsley isn’t just for looks—it adds a bite of herbal freshness that balances the richness of all that cheese. For a little twist, try a scattering of thinly sliced green onions or even a pinch of red pepper flakes if you want a hint of heat.
Side Dishes
Longhorn Steakhouse Parmesan Chicken loves good company! Pair it with fluffy mashed potatoes, buttery pasta, or perfectly steamed veggies like broccoli or green beans. You can even go for a crisp garden salad with a zesty vinaigrette to lighten the meal.
Creative Ways to Present
Serve whole for a main event, or slice it up over a bed of greens for a vibrant, protein-packed salad. Try it on top of garlic bread for a decadent open-faced sandwich, or cut into strips and pile onto a bed of creamy polenta for a restaurant-worthy twist at home.
Make Ahead and Storage
Storing Leftovers
Just pop any leftover Longhorn Steakhouse Parmesan Chicken into an airtight container and refrigerate for up to three days. The cheese may thicken a bit as it cools, but the flavors actually deepen and meld together beautifully overnight.
Freezing
For extended storage, freeze cooled chicken portions (wrapped tightly or in a freezer-safe container) for up to 2 months. To preserve the best texture, you may want to add a layer of parchment between the chicken pieces so they don’t stick.
Reheating
To bring leftovers back to their fresh-out-of-the-oven glory, reheat covered in a 350°F oven until warmed through—about 15 minutes. For extra crisp edges, broil for 1 to 2 minutes at the end. Avoid microwaving if possible, as it can make the cheeses rubbery.
FAQs
Can I make Longhorn Steakhouse Parmesan Chicken ahead of time?
Absolutely! You can prep the chicken up to the point of adding cheese, cover, and refrigerate for a day. When ready to serve, simply bake as directed, adding a few extra minutes to the baking time if starting cold.
What’s the best way to get that golden cheesy crust?
Baking will melt and brown the cheese nicely, but for that signature steakhouse crust, finish by broiling the chicken for a minute or two—just watch closely so it doesn’t burn.
Can I substitute different cheeses?
Definitely—while the trio in Longhorn Steakhouse Parmesan Chicken is classic, feel free to swap in what you have. Asiago, fontina, or even sharp cheddar can add their own delicious twist!
Is there a way to make it lighter?
For a lighter take, use reduced-fat cheeses and ranch, and consider swapping olive oil for a light cooking spray. Serve with extra veggies on the side for a balanced meal.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work perfectly and will turn out extra juicy—just adjust cooking time as needed since they may cook a little faster.
Final Thoughts
There’s nothing quite like the satisfaction of homemade Longhorn Steakhouse Parmesan Chicken—equal parts special-occasion and weeknight-friendly, and guaranteed to delight your table. Give it a shot, and you might just have a new go-to favorite for impressing friends and family. Enjoy every cheesy, savory bite!
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Longhorn Steakhouse Parmesan Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender and flavorful Longhorn Steakhouse Parmesan Chicken is a delightful dish that combines juicy chicken breasts with a cheesy, herb-infused topping. This recipe recreates the popular restaurant favorite, perfect for a cozy family dinner or entertaining guests.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
Cheese Topping:
- 1 cup ranch dressing
- 1 cup shredded Parmesan cheese
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease a baking dish.
- Season Chicken: Pound chicken to even thickness, season with salt, pepper, garlic powder, and paprika.
- Sear Chicken: Sear in olive oil until golden brown.
- Assemble: Transfer chicken to the dish, spread ranch dressing, top with mixed cheeses.
- Bake: Bake for 20–25 minutes until chicken is cooked and cheese is bubbly.
- Finish and Serve: Garnish with parsley before serving.
Notes
- Pairs well with mashed potatoes, steamed vegetables, or pasta.
- Marinate chicken in buttermilk for extra flavor.
- Broil for a golden cheesy crust at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with cheese topping
- Calories: 480
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 47 g
- Cholesterol: 125 mg
