Easy Longhorn Steakhouse Parmesan Chicken Recipe That Tastes Like a $30 Entrée (But You’ll Make It in 30 Minutes)

You want restaurant-level chicken without the white tablecloth or the bill that stings. This Parmesan-crusted chicken hits hard—crispy, cheesy, garlicky—and yes, it’s shockingly easy. No fancy tools, no culinary degree, just smart steps and big flavor.

The secret? A two-layer crunch and a quick pan-to-oven technique that keeps the chicken juicy. If you’ve ever chased that LongHorn Steakhouse vibe at home, this version gets you 95% there and saves you gas money.

What Makes This Recipe So Good

• Crispy meets juicy: Thin, evenly pounded chicken means fast cooking and a tender bite.
  

  The Parmesan-panko crust stays shatter-crisp.

• Flavor on flavor: A garlicky marinade, tangy ranch-parm glaze, and a buttery crumb topping—that’s a triple threat.
• Weeknight fast: About 30–35 minutes, start to finish. Minimal prep. Maximum win.
• Restaurant copycat vibes: It channels the famous steakhouse version without being fussy or requiring special ingredients.
• Scales easily: Make two breasts for date night or six for a hungry crew—no extra effort.

What Goes Into This Recipe – Ingredients

• Chicken: 2 large boneless, skinless chicken breasts (about 1.5 pounds), halved horizontally and pounded to 1/2-inch thickness
• Marinade/Seasoning:
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional but awesome)
  • 1 tablespoon olive oil
• Cheese Layer:
  • 1/3 cup mayonnaise
  • 2 tablespoons ranch dressing (or 1 tablespoon buttermilk + 1/2 teaspoon dried dill + pinch onion powder)
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 1 tablespoon lemon juice
• Crumb Topping:
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted unsalted butter
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
• For Searing: 1 tablespoon olive oil + 1 tablespoon butter
• Finishing: Chopped parsley for garnish, lemon wedges, extra Parmesan for showering on top

How to Make It – Instructions

1. Prep the chicken: Slice each breast horizontally to create 4 cutlets.
   

   Place between parchment and pound to an even 1/2 inch. Pat dry.

2. Season: Rub with olive oil, then sprinkle salt, pepper, garlic powder, and smoked paprika on both sides. Let sit 10 minutes while you prep other parts.
3. Make the cheese mixture: In a bowl, combine mayonnaise, ranch, lemon juice, and 1/2 cup of the Parmesan.
   

   Stir until smooth and thick.

4. Mix the crumb topping: In another bowl, combine panko, melted butter, Italian seasoning, red pepper flakes, and remaining 1/4 cup Parmesan. Toss to coat evenly.
5. Preheat: Set your oven to 400°F (200°C). Place a rack in the upper-middle position.
6. Sear the chicken: Heat olive oil and butter in a large oven-safe skillet over medium-high.
   

   When shimmering, add chicken. Sear 2–3 minutes per side until golden. Don’t cook through.

7. Add the cheese layer: Remove pan from heat.
   

   Spread a generous spoonful of the Parmesan-ranch mixture over each piece, edge to edge.

8. Top with crumbs: Sprinkle the buttery panko mixture evenly over the cheese layer. Press lightly so it adheres.
9. Bake: Transfer skillet to oven. Bake 8–10 minutes, until chicken hits 165°F internal temp and topping is golden-brown.
10. Finish and serve: Rest 3 minutes.
    

    Shower with parsley and extra Parmesan. Squeeze lemon over the top. Serve with mashed potatoes, green beans, or a crisp salad.

Preservation Guide

• Fridge: Store leftovers in an airtight container up to 3 days.
  

  Keep the sauce separate if making ahead.

• Reheat: For crispiness, reheat in a 375°F oven or air fryer for 7–10 minutes. Microwave works, but the crust softens—still tasty, just not crunchy-crunchy.
• Freezer: Freeze cooked, cooled cutlets on a sheet tray, then transfer to bags for up to 2 months. Reheat from frozen at 375°F for 15–18 minutes.
• Meal prep tip: You can sear the chicken and mix toppings a day ahead.
  

  Assemble and bake right before serving for peak texture.

Health Benefits

• High-quality protein: Chicken breast delivers lean protein to support muscle repair and satiety.
• Calcium hit: Parmesan contributes calcium and savory umami without tons of moisture or sugar.
• Smart fats: Olive oil and a little butter add flavor and help absorb fat-soluble nutrients. Balance matters.
• Portion control friendly: Thin cutlets make it easy to serve exact portions without guessing. Pair with veggies for a macro-friendly plate.

What Not to Do

• Don’t skip pounding: Uneven chicken equals dry edges and raw centers.
  

  Yikes.

• Don’t use pre-grated, powdery Parmesan: It won’t melt or brown properly. Freshly grated is king.
• Don’t drown the chicken: Too much mayo-cheese mix can slide off and sog the crust. A thin, even layer wins.
• Don’t overcook: Pull at 165°F.
  

  Overshooting turns juicy into jerky.

• Don’t skip the sear: That quick crust sets texture and locks in flavor. Oven-only = meh.

Different Ways to Make This

• Air fryer version: Air fry seasoned cutlets at 380°F for 6 minutes. Add cheese and crumbs, air fry 4–6 more minutes until 165°F and golden.
• Gluten-free: Use gluten-free panko or crushed pork rinds.
  

  Everything else stays the same.

• Low-carb tweak: Swap panko for almond flour mixed with grated Parmesan. Add a pinch of garlic powder.
• Spicy upgrade: Mix Calabrian chili paste or hot honey into the cheese layer. It slaps, IMO.
• Herb-forward: Add chopped fresh basil and chives to the crumb mixture for a brighter profile.
• Extra cheesy: Add a thin slice of provolone under the crumb topping for gooey pull.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Use boneless, skinless thighs, pounded lightly for even thickness. Sear as directed and add 2–3 minutes to the bake time, checking for 165°F.

What if I don’t have ranch dressing?

Swap in 1 tablespoon buttermilk or milk plus a pinch each of dried dill, onion powder, and a tiny bit of garlic powder. It mimics the tang and herbs nicely.

Do I need an oven-safe skillet?

No.

You can sear in any skillet, then transfer the chicken to a parchment-lined sheet pan to finish baking. Keep the topping intact while moving.

Why is my topping falling off?

Two reasons: the cheese layer was too thick or the chicken was wet. Pat dry, apply a thin, even spread, and press the crumbs gently to stick.

How do I make this ahead for a party?

Sear the chicken and mix the two toppings earlier in the day.

Refrigerate separately. Right before guests arrive, assemble, bake, and serve fresh so the crust stays crisp. FYI, it holds well on a warm oven setting for 10–15 minutes.

In Conclusion

This Easy Longhorn Steakhouse Parmesan Chicken Recipe delivers that craveable, steakhouse crunch without the reservation.

Thin, seasoned cutlets plus a tangy cheese layer and a buttery panko crown—simple moves, big payoff. Keep it close for weeknights, impress dates with it on weekends, and don’t forget the lemon squeeze at the end. Your skillet just made you the house favorite.