Let's Talk About My Slight Obsession With This Chicken

I have to admit, the first time I tried Longhorn Steakhouse’s Parmesan Crusted Chicken, I had one of those moments: you know, when you take a bite and think, “Wait, why haven’t I been making this at home already?” Well, I set out to fix that. After a few trial runs (and one burnt cheese catastrophe—don’t ask), I think I finally nailed a homemade version. My husband claims it’s "almost as good as the restaurant," but honestly, he says that about everything I cook (and sometimes I wonder if he’s just hungry). Anyway, this recipe is my go-to when I want something a little fancier than plain ole’ grilled chicken, but not so fancy I end up scrubbing pans for an hour. Plus, my kids actually eat it. Miracles do happen.

Why I Keep Coming Back to This Recipe

I make this when I want to impress someone without breaking a sweat. My family goes crazy for it because, let’s be real, anything with a golden, cheesy crust is going to disappear fast around here (except that one time my brother-in-law tried it and said he liked the chicken plain—there’s always one, isn’t there?). Honestly, it’s great for those nights when you want to feel like you went out but don’t want to change out of sweatpants. This recipe rescued me more than once when I forgot to defrost something fancy or just couldn’t face another boring chicken breast. It’s saved dinner, and maybe my sanity, more than once.

What You’ll Need (and What You Can Sub)

2 big boneless, skinless chicken breasts (I sometimes use thighs if that’s what’s in the freezer; honestly, any brand is fine. My grandmother always insisted on Bell & Evans, but, eh, whatever’s on sale.)
Salt, pepper, garlic powder (I’ve accidentally swapped onion powder for garlic once; wasn’t bad at all!)
½ cup shredded Parmesan cheese (fresh really is better, but pre-grated’s fine in a pinch)
½ cup provolone cheese (sometimes I do mozzarella instead if that’s hiding in the fridge)
½ cup panko breadcrumbs (Italian-style or regular, or even crushed Ritz crackers if you’re feeling wild)
2 tablespoons mayonnaise (Duke’s is my fave, but use what you like, or even Greek yogurt if you want it lighter)
1 tablespoon melted butter (I skimp on this sometimes and it’s still good)
1 teaspoon Italian seasoning (or just a pinch of oregano and basil if your spice drawer’s looking sad)
Olive oil for the pan

How I Usually Make It (And Occasionally Mess It Up)

Preheat your oven to 425°F (220°C). Or thereabouts. My oven runs hot, so I tend to check things early.
Pound the chicken breasts to about ½ inch thick. If you don’t have a meat mallet, a rolling pin, heavy skillet, or even your fist (in a baggie) works. Just try not to knock over the salt shaker like I did last week.
Sprinkle both sides with salt, pepper, and garlic powder. I usually eyeball it. Don’t stress.
Heat a drizzle of olive oil in a big oven-safe skillet (cast iron if you’ve got it, otherwise any pan that won’t melt.) Sear the chicken on both sides for 3–4 minutes till golden. It won’t be cooked through yet, and that’s fine—no need to panic.
Meanwhile, mix up the topping: In a small bowl, stir together the mayo, Parmesan, provolone, panko, melted butter, and Italian seasoning. It’ll look a bit crumbly and sticky—don’t worry if it looks weird at this stage, it always does!
Take the chicken off the heat. Smear (or dollop) the cheese mixture generously over each chicken piece. If some falls off, just pile it back on. Or eat it, no one’s judging.
Pop the whole pan in the oven. Bake for 12–15 minutes, or until the chicken’s cooked through (juices run clear, or it hits about 165°F if you’re fancy and use a thermometer, which I never remember to do).
If you want extra browning, broil for 1–2 minutes at the end. Watch it though—this is where I’ve burnt the cheese more than once. Set a timer, trust me.

Little Discoveries (AKA Notes from My Kitchen)

Letting the chicken rest for 5 mins before slicing keeps it juicy, but honestly, sometimes I just can’t wait.
If you double the topping, it’s even more indulgent (but also, you might need a nap after).
Once I tried low-fat cheese. It… wasn’t great. Use the real stuff if you can.

Variations I’ve Tried (Some Winners, One Miss!)

Swapped in mozzarella for provolone. Worked fine. Slightly less sharp, still cheesy.
Tried it with a honey mustard drizzle on top. My kids loved it, I was meh.
Once I tried gluten-free panko. It crisped up ok, but honestly, it’s a tiny bit different. Still worth it if you’re gluten-free.
Attempted with cheddar once. Don’t recommend—overpowers everything else.

What You’ll Need to Cook This (And What to Use If You Don’t Have It)

Oven-safe skillet – cast iron’s great, but if you only have a regular frying pan, just transfer the chicken to an oven-safe dish for baking.
Mixing bowl for the topping – or, a big mug in a pinch (done it more than once)
Meat mallet, rolling pin, or honestly even a can of beans for pounding the chicken

Longhorn Steakhouse Parmesan Crusted Chicken Copycat

How to Store It (But Good Luck Having Leftovers)

I stash any leftovers in an airtight container in the fridge. It’ll keep for 2-3 days, though honestly, in my house it never lasts more than a day! The cheese topping does get a bit firmer, but I think this tastes better the next day, especially cold and chopped over a salad.

Serving This Up (My Favorite Ways)

I almost always serve this with mashed potatoes (because carbs are life) and steamed green beans. If I’m feeling fancy, a squeeze of lemon on top is lovely. Sometimes we pile the chicken on top of a big salad and call it dinner, which makes me feel like I’m at a fancy café—without actually getting dressed up.

What I Wish I’d Known (Pro Tips)

I once tried rushing the searing step and regretted it because the crust got soggy. Let it brown, even if you’re starving.
Don’t overload the pan with chicken or it’ll steam instead of sear (learned this the hard way).
If the cheese topping looks super loose going into the oven, give it a little gentle press with a spatula to help it stick. Actually, I find it works better if you press, come to think of it.

Questions People Have Actually Asked Me (And My Honest Answers)

Can I make this ahead? Kinda. You can prep the chicken and topping, but don’t assemble until you’re ready to bake or it gets a tad mushy.
Is there a good dairy-free version? I haven’t nailed one yet, but Violife parmesan-style shreds worked okay for a friend. If you try a vegan version, let me know?
Do I need a thermometer? Technically no, but it’s the only way to be 100% sure you’re not serving up rare chicken. I usually just poke it and see if it’s firm.
Could I grill this instead? You could, but then you miss that gooey crust. I guess if it’s too hot to use the oven, maybe try finishing it under a broiler? Or honestly, order takeout!
Any good sides? Oh, definitely. Garlic mashed potatoes, roasted broccoli, or even just a bag of Caesar salad from the store (no shame). If you want more inspiration, check out this cheesy chicken parmesan for riffing, or for sides, Delish’s list of chicken sides is fun to browse.

And just a quick digression—if you’re anything like me, you probably came here for the chicken and now you’re wondering what else you could crust with cheese. Shrimp? Tofu? The opportunities are endless, but maybe stick with chicken the first time around. Just my two cents.

Longhorn Steakhouse Parmesan Crusted Chicken Copycat