Parmesan Crusted Chicken is a savory and satisfying dish featuring juicy grilled chicken breasts layered with a creamy, cheesy topping and a crispy breadcrumb crust. Inspired by the flavor-packed restaurant version, this homemade version delivers all the richness and texture I crave in a comforting, indulgent meal.
Why You’ll Love This Recipe
I love how this chicken turns out every single time—perfectly juicy with a cheesy, golden crust that adds crunch and depth. The marinade infuses flavor deep into the chicken, while the creamy Parmesan blend and crispy topping take it over the top. It’s the kind of recipe I make when I want something restaurant-worthy at home without a lot of fuss.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken and marinade:
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Boneless, skinless chicken breasts
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Olive oil
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Ranch dressing
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Worcestershire sauce
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White vinegar
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Lemon juice
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Minced garlic
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Black pepper
For the topping:
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Shredded Parmesan cheese
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Provolone cheese slices
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Ranch dressing
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Panko breadcrumbs
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Melted butter
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Garlic powder
Directions
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I whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and black pepper to make the marinade.
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I place the chicken in a zip-top bag, pour in the marinade, seal it, and refrigerate for at least 2 hours.
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When ready to cook, I preheat a grill or skillet over medium-high heat. I remove the chicken from the marinade and cook each piece for about 6–7 minutes per side, until fully cooked.
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I transfer the cooked chicken to a baking sheet.
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For the topping, I mix shredded Parmesan with ranch dressing to form a spreadable mixture. I spread this on top of each chicken breast.
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I add a slice of provolone over the Parmesan layer.
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In a separate bowl, I stir together panko breadcrumbs, melted butter, and garlic powder, then sprinkle this over the top.
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I place the baking sheet under the broiler for 3–4 minutes until the cheese melts and the topping is golden and crispy.
Servings and Timing
This recipe makes 4 servings. Prep takes about 15 minutes, marinating requires at least 2 hours, and cooking plus broiling takes about 20 minutes. Total time: around 2 hours and 35 minutes, including marination.
Variations
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I switch the provolone for mozzarella or Swiss when I want a different flavor profile.
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For a spicy kick, I mix a little hot sauce into the marinade or sprinkle crushed red pepper flakes into the topping.
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I like to toss chopped parsley or chives over the top after broiling for a fresh, colorful finish.
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Sometimes I use thin chicken cutlets to reduce cooking time or serve over pasta for a hearty meal.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F until warmed through—this keeps the topping crispy. I avoid microwaving if I want to keep the crust from going soggy. For longer storage, I freeze the cooked chicken without the topping and add fresh cheese and breadcrumbs after thawing.
FAQs
Can I bake the chicken instead of grilling it?
Yes, I bake the marinated chicken at 400°F for about 20–25 minutes, then add the toppings and broil until golden.
Do I need to marinate the chicken?
I highly recommend it. Marinating makes the chicken more flavorful and helps keep it juicy during cooking.
What can I use instead of panko?
Regular breadcrumbs or crushed crackers work well, though panko gives the crispiest texture.
Can I make this dish ahead?
I often marinate the chicken the night before and prepare the topping in advance. When I’m ready, I just cook and assemble everything fresh.
What sides go well with this?
I usually serve it with mashed potatoes, roasted vegetables, or a fresh salad—it’s a versatile main dish that pairs with almost anything.
Conclusion
This Parmesan Crusted Chicken is a flavor-packed, crowd-pleasing recipe I always come back to. It’s easy to make at home, packed with cheesy goodness, and delivers a crispy, creamy finish that feels like a special night out—without ever leaving the kitchen.
Longhorn Steakhouse Parmesan Crusted Chicken
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling, Broiling
- Cuisine: American
- Diet: Gluten Free
Description
This homemade Longhorn Steakhouse Parmesan Crusted Chicken is juicy, flavorful, and finished with a golden, cheesy crust. Marinated grilled chicken is topped with creamy ranch-Parmesan, melted provolone, and crispy panko breadcrumbs—perfect for a restaurant-style dinner at home.
Ingredients
- For the chicken and marinade:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup ranch dressing
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- For the topping:
- ½ cup shredded Parmesan cheese
- 4 slices provolone cheese
- 2 tablespoons ranch dressing
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
Instructions
- In a bowl, whisk together olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper.
- Add chicken to a zip-top bag, pour in the marinade, seal, and refrigerate for at least 2 hours.
- Preheat grill or skillet to medium-high. Remove chicken from marinade and grill for 6–7 minutes per side or until cooked through.
- Transfer chicken to a baking sheet.
- In a small bowl, mix shredded Parmesan with ranch dressing to create a spread. Spread evenly over each chicken breast.
- Add a slice of provolone on top of the Parmesan layer.
- In another bowl, combine panko, melted butter, and garlic powder. Sprinkle over each chicken breast.
- Broil for 3–4 minutes, or until cheese is melted and topping is golden and crisp. Serve warm.
Notes
- Swap provolone for mozzarella or Swiss for a different flavor.
- Add crushed red pepper flakes to the topping for a spicy twist.
- Serve over pasta, mashed potatoes, or with roasted veggies.
- Store leftovers in the fridge and reheat in the oven to keep the topping crispy.
- Freeze cooked chicken without topping, then add fresh cheese and breadcrumbs after thawing.
