Let’s talk about a true showstopper: Longhorn Garlic Parmesan Crusted Chicken. If you’ve ever wished restaurant-quality comfort food could magically appear in your kitchen, this is your answer! From the juicy, perfectly seasoned chicken breasts to that irresistibly crispy parmesan-garlic-panko topping, every bite delivers bold flavor and cheesy satisfaction. The creamy ranch sauce draped underneath that golden cap is a game changer, upgrading weeknight chicken into something spectacular. This is one of those recipes I gladly make on repeat, knowing it wins hearts every time it hits the dinner table.

Longhorn Garlic Parmesan Crusted Chicken Recipe - Recipe Image

Ingredients You’ll Need

Everything you need for Longhorn Garlic Parmesan Crusted Chicken is probably already in your pantry or fridge! Each ingredient isn’t just here for show—they all work together for the juiciest chicken, a savory crunch, and a touch of zesty ranch creaminess that makes this dish unforgettable.

Chicken Breasts: Boneless and skinless, they’re the perfect canvas for all this flavor—aim for similar sizes so cooking is even.
Salt and Pepper: These basics ensure your chicken has great base seasoning before anything else goes on top.
Olive Oil: For creating that irresistible golden sear on the outside of the chicken.
Unsalted Butter: Adds richness and helps the garlic bloom for the topping.
Garlic (minced): The flavor foundation—fresh garlic means big, bold taste.
Parmesan Cheese (grated): Brings salty, nutty goodness and makes the crust crunchy and golden.
Panko Breadcrumbs: Extra-light and crispy, far superior to regular breadcrumbs for that signature crunch.
Italian Seasoning: Just a touch makes the crust herbaceous and perfectly seasoned.
Shredded Provolone or Mozzarella Cheese: Adds melty, stretchy cheesiness under the crispy topping—choose your favorite!
Mayonnaise: The creamy base for the ranch sauce, lending tang and body.
Sour Cream: Balances the sauce with a bit of tangy richness.
Buttermilk (or Milk): Thins the ranch cream sauce so it’s perfectly spreadable.
Extra Parmesan (for Ranch): Doubles down on that cheesy, savory punch in the sauce.
Garlic Powder & Onion Powder: Classic ranch flavors that make the cream sauce irresistible.
Pinch of Salt & Pepper: To taste, just as you’d expect in a proper ranch dressing.

How to Make Longhorn Garlic Parmesan Crusted Chicken

Step 1: Prep and Sear the Chicken

Start by preheating your oven to 400°F (200°C). Grab those chicken breasts and season both sides generously with salt and pepper. Heat a large skillet with a splash of olive oil over medium-high. Once hot, add the chicken and let it sear, undisturbed, for 3–4 minutes per side until both sides are a gorgeous golden brown. You’re not cooking them through just yet—just building that craveable flavor and texture that sets this dish apart. Once seared, transfer the chicken to a greased baking dish and set aside for its grand transformation.

Step 2: Make the Garlic Parmesan Crust

While the chicken is sizzling, get started on the topping. In a small saucepan over medium-low heat, melt the unsalted butter, then toss in the minced garlic. Sauté for just about a minute until fragrant, taking care not to let it brown. Take it off the heat and stir in grated Parmesan, panko breadcrumbs, and Italian seasoning. You’ll have a crumbly, herby mix that’s begging to be piled high—and trust me, pile you will!

Step 3: Whip Up the Ranch Cream Sauce

This little sauce is the secret magic. In a small bowl, whisk together mayonnaise, sour cream, buttermilk (or milk), a tablespoon of grated Parmesan, garlic powder, onion powder, and a touch of salt and pepper. The result? A creamy, tangy ranch that’s perfect for slathering generously over each chicken breast. Don’t skimp—every spoonful adds flavor and moisture.

Step 4: Assemble the Layers

Now for the fun part! Start by spreading a hearty spoonful of the ranch cream sauce over each piece of chicken. Layer on shredded provolone or mozzarella (go extra if you love cheese), then scoop a generous mound of the garlic parmesan crust mixture on top. Press it down lightly to help it stick—the more that stays on, the better.

Step 5: Bake and Finish

Slide your dish into the oven and bake for 15–18 minutes. What’s happening in there is pure magic: the cheese melts, the crumbs turn golden and crispy, and the chicken cooks through to juicy perfection. For an extra crispy finish, broil for 1–2 minutes at the end. Just keep an eye on it—golden brown is what you’re aiming for, not burnt.

How to Serve Longhorn Garlic Parmesan Crusted Chicken

Garnishes

A little sprinkle of fresh parsley or basil on top adds a pop of color and freshness that brightens the richness of Longhorn Garlic Parmesan Crusted Chicken. You can also grate a bit more Parmesan over the top just before serving for a salty flourish, or add red pepper flakes if you like a subtle kick.

Side Dishes

This main dish pairs beautifully with an array of sides. You can’t go wrong with classic mashed potatoes to soak up that cream sauce, or steamed green beans or broccoli for balance. A crisp side salad with a zesty vinaigrette, roasted carrots, or even buttered noodles are all winning choices alongside your Longhorn Garlic Parmesan Crusted Chicken.

Creative Ways to Present

If you want to really wow your guests, slice the chicken and fan it over a bed of creamy risotto or garlicky mashed cauliflower. For a comfort-food platter, serve it family-style in a big baking dish, letting everyone dig into the golden topping. You can also tuck thin slices of Longhorn Garlic Parmesan Crusted Chicken into toasted buns for the best chicken sandwich ever!

Make Ahead and Storage

Storing Leftovers

If you happen to have any Longhorn Garlic Parmesan Crusted Chicken left (which is rare in my house), let the chicken cool, then transfer to an airtight container. Store in the refrigerator for up to three days. The crust holds up surprisingly well, and the flavors deepen as they hang out together.

Freezing

To freeze, wrap individual cooked pieces tightly in foil or plastic wrap, then place in a freezer bag. Store for up to two months. For best results, let thaw overnight in the fridge before reheating so the topping stays as crisp as possible.

Reheating

To reheat, place chicken on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or until hot in the center. If you’re in a hurry, the microwave works too, but using the oven helps keep the crust from going soggy. A quick minute or two under the broiler will restore any lost crispness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! While chicken breasts are traditional for Longhorn Garlic Parmesan Crusted Chicken, boneless thighs will work beautifully and offer a little extra juiciness. Simply adjust the bake time since thighs may cook a bit faster.

What can I use if I don’t have panko breadcrumbs?

If you can’t find panko, regular breadcrumbs will technically work, but you’ll miss out on that signature crunch. You can DIY by pulsing day-old white bread in your food processor, then lightly toasting the crumbs for extra crispness.

Can I make this ahead for a dinner party?

Yes! You can assemble the ranch-coated, cheese-topped chicken and prep the garlic parmesan crust in advance. Keep everything covered in the fridge, and when you’re ready, add the crust and bake as usual. It’s an easy way to impress guests without last-minute stress.

Is freshly grated Parmesan really necessary?

For the ultimate flavor and melt, yes—it makes a huge difference! Store-bought grated cheese is fine in a pinch, but freshly grated Parmesan melts smoother and has a richer, nuttier flavor that takes your Longhorn Garlic Parmesan Crusted Chicken to the next level.

Can I make this recipe gluten-free?

Of course! Just substitute your favorite gluten-free panko-style breadcrumbs, and always check that other pantry ingredients are certified gluten-free. You’ll still get that addictive crunch and flavor.

Final Thoughts

There’s a reason Longhorn Garlic Parmesan Crusted Chicken is a copycat recipe people can’t stop talking about—it’s crave-worthy, crowd-pleasing, and just plain fun to make and share. I hope this recipe finds its way to your table soon, and that it becomes a favorite in your kitchen, too!

Longhorn Garlic Parmesan Crusted Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of Longhorn Garlic Parmesan Crusted Chicken with a crispy breadcrumb topping and a creamy ranch sauce. This baked chicken dish is a perfect blend of savory Parmesan, garlic, and gooey cheese that will delight your taste buds.

Ingredients

Scale

Main Ingredients:

4 boneless skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic (minced)
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 teaspoon Italian seasoning
½ cup shredded provolone or mozzarella cheese

For the ranch cream sauce:

¼ cup mayonnaise
2 tablespoons sour cream
2 tablespoons buttermilk (or milk)
1 tablespoon grated Parmesan
½ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of salt and pepper

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Sear the chicken: Season chicken breasts with salt and pepper, then sear in a skillet until golden.
Prepare breadcrumb mixture: Melt butter, sauté garlic, then mix in Parmesan, panko, and Italian seasoning.
Make ranch cream sauce: Combine all ranch sauce ingredients until smooth.
Assemble and bake: Spread ranch sauce on chicken, top with cheese and breadcrumb mixture, then bake until cooked through.
Serve: Serve hot with your choice of sides.