Love that crispy, cheesy Longhorn parmesan crusted chicken? You can bring those same bold flavors to your kitchen with just a few basic ingredients. No need for takeout—this easy recipe gives you that crunchy topping and tender chicken at home, any night of the week.
Why You’ll Love This Longhorn Parmesan Crusted Chicken
This isn’t just another chicken recipe. It’s a dish that transforms ordinary chicken breasts into something unforgettable. Here’s why it belongs in your meal rotation:
- Crunchy meets creamy: The contrast between the crisp, cheesy crust and the smooth ranch layer is addictive.
- Simple but flavorful: You only need a handful of ingredients to achieve restaurant-quality taste.
- Protein-packed comfort food: Filling, satisfying, and great for families.
- Adaptable: Easy to switch up for different diets or flavor profiles.
When you prepare this dish, you’re not just feeding your family. You’re creating a moment—a dinner they’ll talk about and request again and again.

Ingredients
Russet potatoes – These are the heart of any homemade potato soup. Their starchy texture creates that creamy base you’re looking for. Avoid waxy varieties like red potatoes, which won’t break down as well.
Yellow onion – Adds a subtle sweetness and depth of flavor to the soup. If using white onions instead, note the flavor will be sharper and less mellow.
Garlic – Fresh garlic gives your homemade potato soup a rich, savory foundation. Garlic powder can be used in a pinch but won’t deliver the same depth.
Chicken broth – Forms the liquid base and infuses the soup with a comforting, savory richness. For a vegetarian version, substitute with vegetable broth.
Heavy cream – Provides that luxurious, velvety finish that sets homemade potato soup apart from lighter recipes. Avoid using milk as it can result in a thinner, less satisfying consistency.
How to Make Longhorn Parmesan Crusted Chicken
You don’t need culinary training to master this recipe. Just follow these steps and enjoy the aroma filling your kitchen.
Step 1: Season and Cook the Chicken
- Pat your chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for about 6–7 minutes per side, or until internal temperature reaches 165°F.
Step 2: Prepare the Ranch Spread
- Mix ranch dressing, garlic powder, and paprika in a small bowl.
- Set aside.
Step 3: Make the Parmesan Topping
- In another bowl, combine Parmesan, provolone, breadcrumbs, and melted butter.
- Stir until well mixed and crumbly.
Step 4: Broil to Finish
- Preheat your oven broiler.
- Place cooked chicken breasts on a baking sheet.
- Spread the ranch mixture over each piece.
- Top with a generous layer of the parmesan crust.
- Broil for 2–3 minutes until the topping turns golden brown.
Let the chicken rest for a couple of minutes before serving. This allows juices to settle, keeping every bite moist and flavorful.
Expert Tips
You don’t need to overcomplicate things to get it right. Keep these expert tips in mind:
- Pound the chicken to an even thickness for uniform cooking.
- Use freshly grated cheese rather than pre-shredded for superior melting.
- Watch the broiler closely. The topping can burn quickly.
- Let it rest after broiling so juices don’t run out too soon.
- Taste before salting. The cheese and ranch already add a salty layer.
These small tweaks can take your dish from good to outstanding.
Variations
If you love this recipe, you’ll enjoy putting your own spin on it. Try some of these ideas:
- Make it spicy: Add crushed red pepper flakes to the topping mix.
- Add herbs: Mix dried Italian seasoning or thyme into the cheese layer.
- Use different cheeses: Mozzarella, sharp cheddar, or asiago work beautifully.
- Low-carb option: Replace breadcrumbs with crushed almonds or pork rind crumbs.
- Dairy-free option: Use dairy-free ranch and cheese alternatives.
With these changes, you can keep things exciting while staying true to what makes the dish special.
Serving Suggestions
Wondering what goes well with Longhorn parmesan crusted chicken? Keep the sides simple so the flavors shine.
- Garlic mashed potatoes for a hearty, traditional pairing.
- Roasted asparagus or green beans to balance richness.
- Fresh garden salad with vinaigrette to add a crisp contrast.
- Butter-glazed carrots or corn on the cob for a sweet touch.
You can also slice leftovers and serve them over pasta, rice bowls, or tucked into wraps for a next-day meal that doesn’t feel like leftovers.
More Chicken recipes you will love!
FAQs About Longhorn Parmesan Crusted Chicken
What makes Longhorn parmesan crusted chicken so popular?
It’s all about the texture and flavor combo. The creamy ranch layer softens the richness of the crispy cheese topping, creating a well-balanced bite.
Can you bake the chicken instead of grilling it?
Yes, you can. Bake at 400°F for 20–25 minutes depending on thickness. Then add toppings and broil as directed.
How do you store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes to keep the crust crispy.
Can this be made gluten-free?
Absolutely. Just swap the breadcrumbs with a certified gluten-free version, and double-check your ranch dressing label.
Is this recipe close to the original Longhorn version?
Very close. While the exact blend may vary, this recipe captures the signature taste and texture that Longhorn fans love.

Longhorn Parmesan Crusted Chicken
Equipment
- Skillet
- Broiler
Ingredients
Chicken
- 4 pieces chicken breasts pounded to even thickness
- to taste salt and pepper
- 2 tbsp olive oil
Ranch Spread
- 1/2 cup ranch dressing
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Parmesan Topping
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup provolone cheese, shredded
- 3/4 cup breadcrumbs
- 3 tbsp butter, melted
Instructions
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken for 6–7 minutes per side until internal temperature reaches 165°F.
- Mix ranch dressing, garlic powder, and paprika in a small bowl. Set aside.
- Combine Parmesan, provolone, breadcrumbs, and melted butter in another bowl until crumbly.
- Preheat broiler. Place cooked chicken on a baking sheet. Spread ranch mixture over each piece. Top with Parmesan topping.
- Broil for 2–3 minutes until the topping turns golden brown. Let rest for a few minutes before serving.