Homemade Longhorn Parmesan Chicken Recipe
A homemade version of Longhorn Steakhouse’s Parmesan Crusted Chicken, featuring grilled chicken cutlets topped with melted provolone and Parmesan, finished with a crispy Panko-Parmesan crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling, Broiling
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved lengthwise to make 4 thinner cutlets
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup shredded provolone cheese
- 6 tablespoons unsalted butter, melted and divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Panko breadcrumbs
Instructions
- Preheat a grill pan over medium-high heat. If you don’t have one, a large skillet will work, but use a baking sheet for the final broiling step.
- In a small bowl, whisk together 4 tablespoons of the melted butter, garlic powder, onion powder, salt, and pepper.
- Brush both sides of the chicken cutlets with the seasoned butter mixture. Place the chicken on the preheated grill pan and cook for 3-4 minutes per side, until browned and cooked through (internal temperature reaches 165°F/74°C).
- While the chicken cooks, in a medium bowl, combine 1/2 cup of the Parmesan cheese with the shredded provolone cheese. Set aside.
- Once the chicken is grilled, top each piece with a portion of the mixed Parmesan and provolone cheeses. Continue to cook on the grill pan for another 3-4 minutes, allowing the cheese to melt.
- Remove the chicken from the grill pan and transfer it to a baking sheet lined with foil.
- Preheat your oven’s broiler to high.
- In a small bowl, combine the Panko breadcrumbs with the remaining 1/4 cup Parmesan cheese and the remaining 2 tablespoons of melted butter. Mix until the Panko is evenly moistened.
- Sprinkle this Panko-Parmesan mixture evenly over the top of each chicken breast.
- Broil for 1-2 minutes, watching closely, until the breadcrumbs are golden and crispy. Allow the chicken to rest for 5 minutes before serving.