This quick version of Longhorn’s famous Parmesan Crusted Chicken brings that savory, cheesy, restaurant-style flavor right to my kitchen. With crispy seared chicken breasts, a creamy cheese sauce, and a golden, bubbly finish under the broiler, this is one of those meals I keep coming back to when I want something comforting yet easy.
Why I’ll Love This Recipe
I love this recipe because it gives me that restaurant-quality taste without needing to leave home. The crispy sear on the chicken, the creamy blend of ranch, parmesan, and melty provolone, and the final broiled topping all come together in under 30 minutes. It’s also flexible — I can add more cheese, tweak the seasoning, or serve it over pasta, mashed potatoes, or veggies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 boneless chicken breasts
Salt, pepper, garlic powder (to taste)
1 tablespoon olive oil
For the cheese sauce:
½ cup ranch dressing
½ cup grated parmesan cheese
½ cup shredded provolone or mozzarella cheese
½ teaspoon garlic powder
Chopped parsley (for garnish)
Directions
I start by pounding the chicken breasts to an even thickness so they cook evenly.
I season both sides with salt, pepper, and garlic powder.
I heat the olive oil in a skillet over medium-high heat, then sear the chicken for 4–5 minutes per side until golden brown and cooked through.
While the chicken cooks, I mix together the ranch dressing, parmesan cheese, provolone or mozzarella, and garlic powder in a small bowl.
Once the chicken is done, I top each piece with the cheese sauce and place them under the broiler for 2–3 minutes until the cheese is bubbly and golden.
I finish with chopped parsley and serve immediately.
Servings And Timing
This recipe makes 2 servings. Prep time: 10 minutes Cook time: 12 minutes Total time: 22 minutes
Variations
I sometimes add crushed garlic or onion powder to the sauce for extra depth.
Swapping ranch for Caesar or blue cheese dressing gives it a unique twist.
Using shredded cheddar or pepper jack instead of provolone gives it more sharpness or spice.
I’ve served this over pasta, mashed potatoes, or a fresh green salad — it works with everything.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 350°F for about 10–15 minutes to keep the chicken from getting rubbery. A quick broil for 1–2 minutes at the end helps bring the cheese topping back to life. The microwave works too, but the texture might not be as crisp.
FAQs
What Can I Use Instead Of Ranch Dressing?
I’ve tried this with Caesar or even garlic aioli — both work well. Just pick something creamy with a bit of tang.
Can I Bake The Chicken Instead Of Pan-Searing?
Yes, I sometimes bake it at 400°F for 20–25 minutes, especially when I want a hands-off method. Just make sure it reaches 165°F internally.
Is There A Way To Make This Low-Carb?
Absolutely. I use a low-carb ranch and skip any sugary sauces on the side. It’s already pretty keto-friendly.
Can I Make This Ahead Of Time?
Yes. I sear the chicken and make the sauce in advance. When ready to serve, I assemble and broil it fresh for the best texture.
What Sides Go Best With This Chicken?
I like pairing it with roasted broccoli, garlic mashed potatoes, or even a light Caesar salad for balance.
Conclusion
This Longhorn Steakhouse Parmesan Crusted Chicken recipe is a weeknight winner in my kitchen. It’s fast, flavorful, and gives me that irresistible golden cheese topping I crave. Whether I’m making it for myself or serving guests, it never disappoints.
This quick and easy Longhorn Steakhouse Parmesan Crusted Chicken delivers crispy, golden chicken breasts topped with a creamy cheese sauce and broiled until bubbly. It’s a comforting, restaurant-style meal made right at home in under 30 minutes.
Total Time:22 minutes
Yield:2 servings
Ingredients
2 boneless chicken breasts
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
1 tablespoon olive oil
1/2 cup ranch dressing
1/2 cup grated parmesan cheese
1/2 cup shredded provolone or mozzarella cheese
1/2 teaspoon garlic powder (for sauce)
Chopped parsley, for garnish
Instructions
Pound chicken breasts to an even thickness for even cooking.
Season both sides with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden and cooked through.
In a bowl, mix ranch dressing, parmesan, provolone or mozzarella, and garlic powder to make the cheese sauce.
Top the cooked chicken breasts with the cheese mixture.
Broil in the oven for 2–3 minutes until cheese is melted, golden, and bubbly.
Garnish with chopped parsley and serve immediately.
Notes
Swap ranch with Caesar or blue cheese dressing for a different flavor.
Use cheddar or pepper jack for a sharper or spicier taste.
Serve over pasta, mashed potatoes, or a green salad.
Store leftovers in the fridge for up to 3 days.
Reheat in oven at 350°F for best texture; broil at the end if desired.
