I still remember that evening so clearly. I had just pulled the chicken out from under the broiler, and the whole kitchen smelled like heaven cheesy, buttery, a little garlicky. My husband walked in, sniffed the air, and asked with raised eyebrows, “Did you get takeout from Longhorn?”
Nope. That golden, bubbling, crusty beauty came right from our little kitchen, and I couldn’t stop smiling as he took the first bite. He paused, looked at me, and said, “Babe, you’ve outdone yourself.”
And just like that, Longhorn night was born in our house. Now, anytime I want to treat my family without the price tag or the parking hassle, I pull out this recipe. It’s so simple, but it makes everyone feel special. That’s the kind of cooking I love real, homemade, and made with so much heart.
Why This Longhorn Steakhouse Parmesan Crusted Chicken Will Become Your Family’s Favorite
You know how some recipes just land in your weekly rotation and stay there forever? This is one of those. It’s comfort food with a little class. It’s cheesy and crispy but not too heavy. It’s the kind of dish that makes everyone at the table say, “Mmm,” with full mouths.
What makes it so good? It’s all in the layers. You start with tender, juicy chicken, add a slice of smooth provolone, and then slather on the real star of the show that buttery, garlicky, Parmesan topping that broils into a golden, cheesy crust. It’s rich, savory, and a little crunchy in the best way.
This recipe is exactly why I believe food is love. You can feel the care in every bite.
The 5 Ingredients You Can’t Skip
You’ll need a few more ingredients to pull this all together, but these five are the ones you absolutely cannot substitute or leave out. They’re the heart and soul of the dish.
Parmesan Cheese (freshly grated)
Fresh Parmesan not the pre-shredded kind, and definitely not the powdered stuff. It melts better, tastes sharper, and gives the topping that perfect crusty edge.
Provolone Cheese
Soft and melty with a mild tang, provolone is the bridge between the juicy chicken and the crispy topping. It’s what makes this dish feel like it came from a restaurant.
Panko Breadcrumbs
These are key for crunch. Regular breadcrumbs will work in a pinch, but they just won’t give you that light, crispy finish that makes this chicken shine.
Mayonnaise
Stay with me here if you’re not usually a fan of mayo, don’t worry. It disappears into the topping, leaving behind only creaminess and richness. You won’t taste it, but you’ll miss it if it’s not there.
Thin-Sliced Chicken Breasts
They cook quickly, stay tender, and get perfectly coated in all that cheesy goodness. If you can’t find them thin-sliced, just cut regular breasts in half horizontally or give them a quick pound with a meat mallet.
My Little Twist: A Dash of Garlic Powder in the Topping
This one came from my grandma. She always said garlic belongs in every dish unless it’s dessert and even then, she’d wink and say, “We’ll see.”
So I added a sprinkle of garlic powder into the topping one night, and wow it made everything warmer, cozier, more full of flavor. It’s not overpowering, just enough to give the dish that extra something. Now it’s part of the recipe, and I swear it’s what makes people go back for seconds (and thirds).
Here’s What You’ll Need (And My Honest Tips Along the Way)
For the Chicken
4 thin-sliced boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper
1 teaspoon garlic powder
1/2 teaspoon paprika (optional, but it adds a nice touch of color)
For the Cheese Layer
4 slices provolone cheese
1/2 cup freshly grated Parmesan cheese
For the Topping
1/3 cup mayonnaise
1/4 cup sour cream (or plain Greek yogurt)
1/4 cup shredded mozzarella
1/4 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
Anna’s Tips
– Use real Parmesan. Trust me. It matters.
– Dijon adds the perfect little tang. It balances the richness beautifully.
– You can swap sour cream with Greek yogurt if that’s what you have in the fridge. It’s just a little tangier but still creamy and dreamy.
– Fresh parsley makes the topping feel bright and fresh, but if you only have dried, use a bit less and rub it between your fingers first to wake up the flavor.
How to Make This Chicken Step-by-Step
Start by seasoning the chicken.
Lay the chicken breasts on a plate and pat them dry with paper towels. This helps the seasoning stick and the chicken brown better. Sprinkle both sides generously with salt, pepper, garlic powder, and a pinch of paprika if you’re using it.
Sear the chicken.
Heat olive oil in a large skillet over medium-high heat. When it’s hot, add the chicken and cook for about 3 to 4 minutes per side. You’re not cooking it all the way through just getting that gorgeous golden crust.
Transfer to a baking dish.
Lay the seared chicken in a baking dish. It’s okay if it’s a little snug snug means cheesy topping won’t fall off the sides!
Add the provolone.
Place one slice of provolone over each chicken breast. Let it drape a little over the edges that’s where the good stuff bubbles and crisps.
Mix the topping.
In a bowl, combine the mayo, sour cream, mozzarella, Parmesan, panko, garlic powder, Dijon, and parsley. Stir until it’s a thick, cheesy mixture that you kind of want to eat with a spoon (but wait, the chicken is coming!).
Spread the topping on the chicken.
Spoon that mixture over the provolone-topped chicken and spread it out gently. Don’t worry if it looks thick it’ll melt and spread under the broiler like a cheesy cloud.
Broil until golden and bubbly.
Slide the dish under the broiler for 3 to 5 minutes. Watch it closely it goes from golden to burned in the blink of an eye! You’re looking for a bubbly, brown crust that’s just barely crispy on the edges.
Let it rest.
Give it about 5 minutes before serving. It’s tempting to dive right in, but that rest time makes a big difference. Everything settles, and the juices stay in the chicken where they belong.
What to Serve With It (Because You Know I Love My Sides)
This chicken is rich and flavorful, so I like to pair it with lighter, fresh sides. Here’s what I usually put on the table:
– Caesar salad with crunchy croutons
– Steamed broccoli or roasted asparagus
– Mashed potatoes (Crock Pot or stovetop, whatever you love)
– Buttery green beans
– Or even just a piece of crusty bread to soak up the cheesy sauce
If I’m feeling fancy, I’ll serve it over a bed of garlic butter pasta or a creamy mushroom risotto. But honestly, this dish is the star of the plate, so even a simple salad will make it shine.
Can I Make It Without a Broiler?
I get asked this a lot, and I totally understand not every kitchen has a broiler. If you don’t, you can still bake the chicken in a hot oven (around 450°F) until the topping is bubbly and golden. It won’t be exactly the same, but it’ll still be delicious.
Just keep it on the top rack and check it often. You’re aiming for a golden brown crust and gooey cheese underneath.
Can I Make This in a Slow Cooker?
I wouldn’t. I really wouldn’t. I know we all love our Crock Pots, but this recipe just doesn’t belong in there. The slow cooker turns the topping soft, and you lose the whole point of that beautiful, golden crust.
This dish deserves a little oven time. It’s worth every minute.
How to Store Leftovers
If you’re lucky enough to have leftovers, store them in the fridge for up to three days. I like to reheat them in the oven at 350°F, covered with foil so the topping doesn’t dry out.
You can also freeze the chicken once it’s cooled. Wrap each piece in plastic wrap and then foil, and freeze for up to three months. To reheat, pop it in the oven at 375°F, uncovered, until hot all the way through.
This Dish Is a Keeper
If you’ve been looking for a dinner that’s impressive but not fussy, this is it. I make it when I want my family to feel spoiled, or when I need a little kitchen win after a long day.
The flavors are big and bold, but the method is simple. You don’t need any fancy tools, just a good broiler and a lot of love. That’s what cooking is all about, isn’t it?
Try it out and let me know what you think. I’d love to see your photos and hear how it went. My kitchen is always open, and there’s always room at the table.
If you ever need to make someone feel special, this is the recipe to reach for.
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