Chicken
LongHorn Steakhouse Inspired Parmesan Crusted Chicken
Herb-marinated grilled chicken finished with creamy garlic cheese and a bubbly Parmesan-panko crust for a steakhouse-style entree at home.
Inspired by LongHorn Steakhouse
Prep
25 min + 1 hr marinate
Cook
20 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 15 ingredients
- • 4 boneless skinless chicken breasts, 6 ounces each
- • 2 tablespoons olive oil
- • 1 tablespoon lemon juice
- • 1 tablespoon Worcestershire sauce
- • 2 garlic cloves, finely grated
- • 1 teaspoon Italian seasoning
- • 3/4 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 4 slices provolone cheese
- • 1/3 cup finely grated Parmesan cheese, divided
- • 3 tablespoons mayonnaise
- • 1 tablespoon softened unsalted butter
- • 1/4 teaspoon garlic powder
- • 1/3 cup panko breadcrumbs
- • 1 tablespoon chopped flat-leaf parsley
View ingredient-by-ingredient match
- 4 boneless skinless chicken breasts, 6 ounces eachMissing
- 2 tablespoons olive oilMissing
- 1 tablespoon lemon juiceMissing
- 1 tablespoon Worcestershire sauceMissing
- 2 garlic cloves, finely gratedMissing
- 1 teaspoon Italian seasoningMissing
- 3/4 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 4 slices provolone cheeseMissing
- 1/3 cup finely grated Parmesan cheese, dividedMissing
- 3 tablespoons mayonnaiseMissing
- 1 tablespoon softened unsalted butterMissing
- 1/4 teaspoon garlic powderMissing
- 1/3 cup panko breadcrumbsMissing
- 1 tablespoon chopped flat-leaf parsleyMissing
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Method
Recipe notes
This unofficial recreation builds the recognizable creamy Parmesan and garlic-cheese crust over well-browned chicken. Pulling the chicken from the skillet just below its final temperature prevents it from drying out during the short broiler finish.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled chicken in a covered container within 2 hours and use within 3 days. Reheat covered at 325°F until nearly hot, then uncover briefly to refresh the crust and confirm a 165°F center.
Make-ahead tips
Pound and marinate the chicken up to 4 hours ahead. Mix the creamy topping and dry crumbs separately up to 1 day ahead, refrigerating the creamy mixture and adding both only before broiling.
What to serve with it
- - Garlic mashed potatoes
- - Steamed broccoli
- - Crisp Caesar salad
Equipment needed
- - Meat mallet or rolling pin
- - Grill pan or heavy skillet
- - Broiler-safe sheet pan and instant-read thermometer
Difficulty explained
The two-stage skillet and broiler method is manageable, but the topping can brown quickly and chicken temperature must be timed carefully.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plain Greek yogurt
Replace up to half the mayonnaise with plain Greek yogurt.
Boneless skinless chicken thighs
Use an equal weight of boneless skinless thighs.
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Uneven chicken breasts finish at different times, leaving the thin end dry before the center is safe.
- Placing the pan too close to the broiler burns the panko before the provolone fully melts.
- Adding the topping in the skillet makes the cheese stick and prevents the controlled golden broiler finish.
Nutrition Context
- Chicken supplies most of the protein, while provolone, Parmesan, mayonnaise, and butter make the topping rich in sodium and saturated fat.
- Serving one breast with vegetables and a modest starch balances the concentrated cheese crust.
FAQ
Can I grill the chicken outdoors?
Yes. Grill over medium-high heat to 160°F to 162°F, then move it to a broiler-safe pan indoors for the cheese finish.
Why is the topping sliding off?
Pat excess surface moisture from the cooked chicken and layer the provolone first so the creamy topping has a stable base.
Can I skip the panko?
You can, but the topping will be creamy and melted rather than having the recognizable crisp Parmesan finish.
How do I prevent dry chicken?
Pound it evenly, use a thermometer, and stop skillet cooking around 160°F because broiling supplies the remaining heat.
Can the topping be prepared ahead?
Yes. Refrigerate the creamy mixture and keep the panko mixture dry, then assemble immediately before broiling.
What sides pair best with this dish?
Good pairings include Garlic mashed potatoes; Steamed broccoli; Crisp Caesar salad. Choose one or two based on how substantial you want the meal to be.