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–+ servings
Benjamin

Longhorn Parmesan Chicken Copycat: Quick & Flavorful Recipe

Bring the taste of Longhorn Steakhouse to your home with this Parmesan Chicken recipe! Juicy chicken breasts coated with a crispy Parmesan crust and topped with a creamy Parmesan ranch sauce make this dish irresistible. It’s perfect for family dinners or impressing guests without the need to dine out.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
For the Parmesan Crust:
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup melted butter
  • 1 teaspoon Italian seasoning
For the Parmesan Ranch Sauce:
  • 1/4 cup ranch dressing
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon mayonnaise

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken breasts dry and season both sides with garlic powder, paprika, salt, and pepper. Brush with olive oil.
  3. Heat a large oven-safe skillet over medium heat. Sear the chicken breasts for 2–3 minutes per side until golden brown.
  4. Transfer the skillet to the oven and bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  5. In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, melted butter, and Italian seasoning to create the Parmesan crust mixture.
  6. Remove the chicken from the oven and spread the Parmesan crust evenly over each piece. Return the skillet to the oven and broil on high for 2–3 minutes, or until the crust is golden and crispy.
  7. In another small bowl, mix ranch dressing, grated Parmesan cheese, and mayonnaise to make the Parmesan ranch sauce.
  8. Drizzle the sauce over the cooked chicken and serve immediately with your favorite sides.

Notes

  • For a spicier version, add a pinch of cayenne pepper to the seasoning mix.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to maintain crispiness.
  • This recipe also works with boneless chicken thighs; just adjust the cooking time as needed.
  • To make it gluten-free, use gluten-free breadcrumbs.

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