This Longhorn garlic parmesan crusted chicken copycat recipe delivers juicy, tender chicken topped with a rich, crispy garlic parmesan crust—just like the favorite from LongHorn Steakhouse. Made with a simple skillet-to-oven method, this restaurant-style chicken dinner is packed with bold flavor and perfect for weeknights or special meals at home.
Ingredients
- Chicken
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- Garlic Parmesan Topping
- ½ cup ranch dressing
- 2 cloves garlic minced
- ½ cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Crispy Crust
- ½ cup panko breadcrumbs
- 2 tablespoons butter melted
Instructions
- Preheat oven to 400°F (205°C).
- Pound chicken breasts to even thickness. Season both sides with salt, pepper, and paprika.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden brown (not fully cooked). Remove skillet from heat.
- Make the Topping
- In a bowl, mix ranch dressing, garlic, Parmesan, mozzarella, and Italian seasoning.
- In a separate bowl, mix panko breadcrumbs with melted butter.
- Assemble & Bake
- Spread the cheese mixture evenly over each chicken breast.
- Sprinkle buttered panko on top.
- Transfer skillet to the oven and bake for 12–15 minutes, until chicken reaches 165°F and the topping is bubbly and golden.
- Rest for 5 minutes before serving.
Notes
- Freshly grated Parmesan gives the best flavor and melt.
- Avoid overbaking—chicken dries quickly past 165°F.
- For extra browning, broil for 1–2 minutes at the end (watch closely).
- An instant-read thermometer ensures perfect doneness.