Copycat LongHorn Steakhouse Parmesan Crusted Chicken: Easy Skillet Dinner Recipe at Home

You want LongHorn’s Parmesan Crusted Chicken without changing out of sweatpants? Same. This skillet version nails that cheesy, garlicky crunch and juicy chicken vibe in under an hour. No grill, no fuss—just golden chicken, a creamy parmesan crust, and a cleanup that won’t make you cry. Dinner hero status: unlocked.

Why This Copycat Works (And Why You’ll Crave It Again)

You don’t need a commercial broiler or fancy gadgets. You just need a skillet, a hot oven, and a few strategic cheeses. The flavor stack hits all the right notes: garlicky marinade, buttery parmesan spread, and a crisp panko topping. It’s comfort food that still feels like you “cooked,” not microwaved leftovers.

What You’ll Need

Chicken and Marinade

4 small chicken breasts (about 6–7 oz each), pounded to 3/4-inch thickness
1/3 cup olive oil
2 tablespoons lemon juice
3 cloves garlic, finely minced
1 teaspoon Italian seasoning
1 teaspoon kosher salt, 1/2 teaspoon black pepper

garlic lemon marinade with olive oil in glass bowl, whisk

Parmesan Cream “Crust” Layer

1/3 cup mayonnaise (or half mayo, half sour cream)
1 tablespoon melted butter
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 cup grated Parmesan (freshly grated works best)

Cheesy Topping

1/2 cup shredded Provolone or Mozzarella
1/4 cup shredded White Cheddar (optional but awesome)

Crunch Factor

1/2 cup panko breadcrumbs
1 tablespoon olive oil
Pinch of salt

Finishing Touches

Fresh parsley, chopped
Lemon wedges, for serving

Prep Like a Pro

panko parmesan crumble in small bowl, wooden spoon, overhead

You’ll get juicy chicken if you flatten it a bit first. Uneven chicken cooks unevenly, and nobody wants one dry piece and one undercooked piece. Slide each breast into a bag, then pound with a rolling pin until even. Don’t skip this. It’s the difference between “pretty good” and “wow, who am I?”

Marinate Smart

Whisk the olive oil, lemon, garlic, Italian seasoning, salt, and pepper. Toss the chicken in the marinade and let it hang in the fridge for 30 minutes (or up to 6 hours if you have time). FYI: More than 8 hours can make the texture weird because of the acid.

Skillet to Oven: The Game Plan

Set your oven to 425°F. Heat a large oven-safe skillet (cast iron wins) over medium-high heat. Add a little oil.

Shake excess marinade off the chicken. Sear 3–4 minutes per side until golden. Don’t fully cook it yet; you’ll finish in the oven.
Transfer the skillet to the oven and bake 8–10 minutes until internal temp hits 160°F.
Remove the skillet and let the chicken rest 2 minutes. It’ll climb to 165°F while you add the toppings.

Build That Signature Crust

Stir together the mayo, melted butter, Dijon, garlic powder, and Parmesan. In another bowl, toss panko with olive oil and a pinch of salt.

Spread a generous layer of the Parmesan cream over each chicken breast.
Top with shredded provolone (and cheddar if you’re feeling bold).
Sprinkle the oiled panko all over the top.
Return to the oven 4–6 minutes until melty and golden, or broil for 1–2 minutes if you like extra crunch. Watch it—broilers turn on you fast.

Flavor Upgrades and Swaps

You can go classic, or you can have some fun. IMO, the tiny tweaks make this sing.

Cheese mix: Try half provolone, half mozzarella for pull, plus a little Asiago for tang.
Heat: Add a pinch of red pepper flakes to the Parmesan cream. Not spicy, just lively.
Herbs: Stir chopped parsley or basil into the panko for freshness.
Citrus pop: Finish with a squeeze of lemon over the hot chicken. It cuts the richness like a pro.
Gluten-free: Use GF panko or crushed pork rinds. Crunch goal: achieved.
Lighter swap: Greek yogurt for half the mayo. Still creamy, just a bit tangier.

What to Serve With It

You want sides that don’t fight the rich cheese situation. Keep it simple.

Green beans or broccolini: Sauté with garlic and a squeeze of lemon.
Mashed potatoes or cauliflower mash: That sauce loves a soft landing.
Arugula salad: Peppery greens + parmesan shavings + lemon vinaigrette. Done.
Buttered egg noodles: Childlike joy, adult approval.

Timing Tips So Dinner Hits the Table Hot

Let’s avoid the “everything’s done…except the chicken” dance.

Preheat the oven while the chicken marinates.
Mix the Parmesan cream and the panko topping in advance. Stick them in the fridge.
Start your sides during the initial sear. Green beans take 8–10 minutes. Perfect overlap.
Broil only at the very end, with the oven light on. Walk away and you’ll regret it—ask me how I know.

parmesan crusted chicken in cast-iron skillet, golden topping

Texture Checkpoints

Golden sear: If the chicken looks pale, give it another minute in the skillet. Color equals flavor.
Cheese melt: Pull it when it’s melted and bubbling around the edges.
Panko crisp: If it’s still pale, broil briefly. If it’s too dark, cover loosely with foil for a minute to soften.

Make-Ahead, Leftovers, and Reheating

You can’t meal-prep the crunchy top perfectly (it softens), but you can prep smart.

Make-ahead: Marinate chicken up to 6 hours. Mix the Parmesan cream and panko topping up to 2 days ahead.
Leftovers: Store in an airtight container for 3 days.
Reheat: 350°F oven, 10–12 minutes on a sheet pan. Add a spoon of extra panko if it needs more crunch. Microwave if you must, but it’ll lose crispness—still tasty, just not perfection.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely. Use boneless, skinless thighs and pound slightly to even thickness. Sear 3–4 minutes per side, then bake until they hit 170°F for best texture. The fat content makes them super juicy and very forgiving.

What if I don’t have an oven-safe skillet?

No big deal. Sear the chicken in any skillet, then transfer to a preheated sheet pan to finish baking. Add the toppings and return to the oven as usual. You’ll still get that melty, crispy finish.

Do I need mayonnaise for the Parmesan crust?

Mayo gives that signature tang and creaminess, but you can go half mayo, half sour cream or Greek yogurt. All-yogurt works too, but add a little extra melted butter to keep it rich and spreadable.

How do I avoid dry chicken?

Pound to even thickness, don’t over-marinade in acid, and pull it at 160°F before topping. It’ll hit 165°F while resting. Also, don’t skip the sear—color locks in flavor and moisture, IMO.

Can I make it spicy?

Yep. Mix 1/2 teaspoon red pepper flakes into the Parmesan cream or dust the chicken with cayenne before searing. You’ll get warmth without overpowering the cheese.

Is fresh Parmesan necessary?

Pre-grated works in a pinch, but freshly grated melts smoother and tastes sharper. If you only have the canned stuff, use a little less and balance with extra provolone for meltiness, FYI.

Conclusion

This copycat Parmesan Crusted Chicken hits every comfort craving with minimal drama. You get juicy chicken, a tangy-cheesy layer, and a golden crunch that tastes like a night out—minus the check. Grab a skillet, queue your favorite playlist, and let the oven do the heavy lifting. Dinner’s about to flex.