Copycat Parmesan Crusted Chicken Like Longhorn Steakhouse

We went to a steakhouse for my husband’s birthday a while back, and the parmesan crusted chicken on the menu was the thing everyone at the table kept stealing bites of. I’ve been making my own version at home ever since, mostly because it’s a lot cheaper than eating out and honestly not that hard to pull off on a weeknight.

Thank you for reading this post, don't forget to subscribe!

The idea is simple. Sear the chicken first, spread on a cheesy mayo mixture to keep it moist, then top it with a crunchy parmesan breadcrumb layer and bake until it’s golden. It sounds fancy, but it’s really just a few steps stacked together.

Why You’ll Love This Dinner

The crust is what makes this one worth repeating. It bakes up golden and crunchy on top while the chicken underneath stays juicy, mostly thanks to that mayo and parmesan layer holding in moisture. It also comes together with pantry basics, nothing you’d need a special trip to the store for.

It’s the kind of dinner that feels a little more special than an average Tuesday, but it doesn’t take much longer than your usual baked chicken. My kids ask for this one by name now, which says a lot given how picky they can be about anything with a crust.

If baked, cheesy chicken is your thing, Garlic Parmesan Crusted Baked Chicken follows a similar idea and is worth trying too.

Ingredients

You’ll need boneless, skinless chicken breasts, salt and pepper for seasoning, shredded parmesan and provolone for the cheese layer, panko breadcrumbs, melted butter, garlic powder, and Italian seasoning for the crust, plus mayonnaise to spread over the chicken before baking.

Freshly shredded parmesan melts more evenly than the pre-shredded bags, so it’s worth grating your own if you have a block on hand. If you’d rather skip the mayo, plain Greek yogurt works as a substitute and still keeps the chicken moist.

Step-by-Step Instructions

Preheat and prep. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.

Season the chicken. Season the chicken breasts all over with salt, pepper, and Italian seasoning.

Sear first. Heat a little oil in a skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side, just until golden. It won’t be cooked through yet, and that’s fine since it finishes in the oven. Transfer the seared chicken to your prepared baking dish.

Mix the cheese spread. Stir together the mayonnaise and half a cup of the shredded parmesan until well combined. Spread this over the top of each chicken breast.

Build the crust. In a separate bowl, combine the panko breadcrumbs, melted butter, garlic powder, and the remaining parmesan and provolone. Sprinkle this mixture evenly over the chicken.

Bake. Bake for 18 to 22 minutes, until the chicken reaches 165°F and the topping is golden and crisp. If the top isn’t as crunchy as you’d like once the chicken’s done, a minute or two under the broiler can help, just watch it closely so it doesn’t burn.

Rest, then serve. Let the chicken rest for a few minutes before serving so the juices settle back in. A squeeze of fresh lemon over the top right before serving brightens everything up nicely.

What to Serve With It

Garlic mashed potatoes are a natural match here, since the creamy texture plays well against the crunchy topping. A simple green salad or roasted asparagus keeps things balanced if you want something lighter on the plate.

Variations

Swapping the panko for crushed Ritz crackers gives the crust an extra buttery flavor if that’s more your style. Mozzarella can stand in for the provolone for a milder, meltier topping. And if you’re after a similar crispy, cheesy baked chicken with a different flavor angle, Crispy Baked Ranch Parmesan Chicken is another one worth keeping in the rotation.

Storage

Leftovers keep in an airtight container in the fridge for up to 3 days. The topping softens a little as it sits, so reheating in the oven at 350°F for about 10 to 15 minutes helps bring some of that crunch back rather than using the microwave. Freezing after baking isn’t ideal since the crust tends to lose its texture, but you can freeze the assembled, unbaked chicken for up to 2 months and bake it straight from thawed.

Frequently Asked Questions

Can I prep this ahead of time?
Yes. You can sear the chicken and mix the toppings up to a day ahead, then assemble and bake when you’re ready for dinner.

Why did my topping turn out soft instead of crispy?
Make sure the chicken is properly seared before baking, and if it still needs more crunch, a short stint under the broiler usually fixes it.

Can I use chicken thighs instead of breasts?
Thighs work fine here, though cooking time may run a little longer depending on thickness.

Is there a lighter version of this recipe?
Swapping the mayonnaise for Greek yogurt cuts down on richness without losing much moisture.

Can I freeze this after baking?
It’s not recommended, since the crust texture suffers after thawing. Freezing before baking works better.

What if I don’t have provolone?
Mozzarella or a mild cheddar both work fine as a substitute.

If you’re looking for another simple baked chicken to add to your weeknight lineup, Garlic Butter Baked Chicken Breast is a good one to have on hand too.

Warm Closing

This one’s become a regular in our house since that birthday dinner out. I hope it earns a spot at your table too.

P