Longhorn Steakhouse Parmesan Crusted Chicken

I love Longhorn Steakhouse Parmesan Crusted Chicken. It is a savory chicken breast that is made with an ordinary chicken breast. Who doesn’t want to make something special out of a boneless skinless chicken breast?

Homemade Longhorn Steakhouse Parmesan Crusted chicken on a plate.

You may love the Longhorn Steakhouse. Did you know their meat is never frozen? For me, that makes it taste even better.

I think this parmesan crusted chicken is a great weeknight dish. We all often stare at those boneless skinless chicken breasts and wonder what we can transform this versatile cut of meat into for dinner. This is a great dish to make.


Here’s what you need to make parmesan crusted chicken:

  • Chicken breasts, skinless and boneless
  • Lea & Perrin’s Chicken Marinade
  • Vegetable oil
  • Panko bread crumbs
  • Butter
  • Gruyere cheese
  • White Cheddar cheese
  • Parmesan cheese
  • Fontina cheese
  • Heavy cream
Homemade Longhorn Steakhouse Parmesan Crusted chicken ingredients

How to Make Longhorn Parmesan Crusted Chicken

I like to start this recipe out with large chicken breasts and cut them in half horizontally. The large chicken breasts that I get are normally about the size of my palm. If yours are smaller, you could simply pound them out with a mallet. When you pound them out with a mallet they are more even in thickness and it will make them easier to cook.

I marinate the chicken with Lea & Perrin’s Chicken Marinade (it is in a bottle with a tan and green wrapper). I think this is a great marinade, as it packs in a lot of flavors. If you don’t have this on hand, you could use a little Italian dressing, it won’t be quite the same, but I think the marinade is critical to the dish.

Homemade Longhorn Steakhouse Parmesan Crusted chicken in a baking dish.

I do one change from the restaurant, I have always noted and love the way the cheese melts in this recipe. You can skip this part. I make a little cheese sauce with some of the cheese blend and the heavy cream. Again, this is my personal copycat recipe, and I just like the way this melts.

Longhorn Steakhouse Parmesan Crusted Chicken has a layer of cheese on the top. After the chicken breast is grilled it is topped with the cheese blend. I simply put a spoon of the melted cheese then top it with the grated cheese. This way after it is browned you enjoy a consistent layer of cheese across the top of the chicken. Again, you can skip my addition of the added melted cheese sauce.

Make your own delicious Longhorn Steakhouse Parmesan Crusted chicken with this easy copycat recipe.

I know what you are thinking now, what else can I serve for dinner? You can make delicious Longhorn Steakhouse Mac and Cheese, Parmesan Crusted Asparagus, or Mushroom Bisque.

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Be sure to check out more of my easy chicken dinner recipes and the best casual dining restaurant copycat recipes.

Homemade Longhorn Steakhouse Parmesan Crusted chicken on a plate.

Longhorn Steakhouse Parmesan Crusted Chicken

You don’t want to miss out on this Parmesan encrusted chicken.
4.50 from 10 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken Recipes, Longhorn Steakhouse
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 573kcal


  • 12 ounces chicken breasts (2 portions)
  • 1 cup Lea & Perrin’s Chicken Marinade
  • 2 teaspoons vegetable oil
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon melted butter

Cheese Blend

  • 1 ounce Gruyere cheese shredded
  • 4 ounces white Cheddar shredded
  • 1 tablespoons Parmesan cheese shredded
  • 2 ounces Fontina cheese shredded

Cheese Sauce

  • 1/2 cup heavy cream
  • 1/2 cup cheese blend


  • Slice chicken breasts in half horizontally, and place into a zip top bag and add marinade. The chicken should marinate for at least 30 minutes, it is better if you allow it to marinate longer. I like to let mine marinate overnight when possible. 
  • Heat a large skillet to medium heat. Add a vegetable oil. When the vegetable oil heats up add chicken. Cook the chicken for 6 to 7 minutes on one side, then flip over and cook on the other side for 4 to 5 minutes. The chicken should have a lightly browned outside edge. 
  • While the chicken is cooking toss together the cheeses (Gruyere, white Cheddar, Parmesan, and Fontina). If you desire to make the cheese sauce by heating together the heavy cream and 1/2 cup of the cheese in a small skillet over low heat. Also, add the Panko breadcrumbs to a small bowl and add the melted butter. Toss the Panko breadcrumbs with the melted butter until they are lightly coated with butter.
  •  Set your oven to broil. To assemble the chicken place chicken on an oven safe dish or pan and add about 1 tablespoon of cheese sauce to the chicken, then add shredded cheese blend, then top with buttered Panko Bread Crumbs. Do this for each of the chicken breasts. Place the chicken under the broiler and broil for 3 to 4 minutes or until the cheese begins to brown.



Calories: 573kcal | Carbohydrates: 20g | Protein: 36g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 160mg | Sodium: 1223mg | Potassium: 938mg | Fiber: 0g | Sugar: 7g | Vitamin A: 1085IU | Vitamin C: 10mg | Calcium: 508mg | Iron: 4.5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Rebecca Davis

    Actually, this is my fav dish at Longhorns. I asked them how the sauce is made and they have said they mix their homemade Ranch dressing, Parmesan and bread crumbs. Since I’m on Keyo, I request no bread crumbs in it and it’s still very good.

  2. Regina

    5 stars
    I can’t wait to try this recipe. It looks wonderful and just advice to others – don’t watch it when you’re already hungry. ????

4.50 from 10 votes (6 ratings without comment)

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