Longhorn Steakhouse Parmesan Chicken Secret Recipe


Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Home Recipe

Longhorn’s flavorful hand-cut steaks are grilled over mesquite wood on a slow-burning grill. Salmon filets, Gulf shrimp on skewers, tuna steak prepared grilled or blackened, and a variety of poultry entrees are available at the grill.

Longhorns Steakhouse appetizers consist of thinly sliced onion strings, boneless buffalo wings, fried calamari, spinach and artichoke dip, southwest chicken wraps, and buffalo chicken salad wheat appetites for all meals, including the daily lunch special for $6.99.

The daily-changing lunch specials consist of beef tips, beef Stroganoff, King Ranch chicken, tilapia, turkey, and dressing.

The restaurant upgraded the bar area with additional tables and flat-screen televisions. Happy-hour guests receive a break with half-price bar menu appetizers and a daily featured drink special.

Here we bring you a Longhorn Steakhouse Parmesan chicken famous recipe that you can make at your own home. We are sure it will be a pleasant surprise for you and your dinner guests.

Longhorn Steakhouse Parmesan Chicken

Yield: 4 servings

  • 1/2 cup grated Parmesan, divided
  • 1/4 cup ranch dressing
  • 1/2 cup panko bread crumbs
  • 1 1/4 teaspoons garlic salt, divided
  • 1/3 cup shredded Parmesan
  • 2 tablespoons melted butter
  • 4 boneless, skinless chicken breasts, thinner than 3/4 inch
  • 2 tablespoons canola oil
  • 1 cup shredded provolone


1. Combine one-fourth of a cup of grated Parmesan with one cup of ranch dressing to make the ranch spread. (The spread can be prepared in advance and stored in the refrigerator until it is required.)

2. For Parmesan crumb topping, mix bread crumbs, 1/4 teaspoon garlic salt, shredded Parmesan, butter, and remaining grated Parmesan. The crumbs should be evenly moistened.

3. Put the rack in the exact middle of the oven. Turn the broiler on to high. The remaining garlic salt should be sprinkled lightly on both sides of the chicken.

Canola oil should already be in the large nonstick skillet at this point. Cook 6-7 minutes on one side.

The underside of the chicken should have a golden brown color. Flip chicken. Continue to cook for an additional 6-7 minutes, or until the chicken is fully cooked through and has an even browning on both sides.

4. Place the cooked chicken in a casserole dish that is safe to put in the oven. On each breast, spread 2 tablespoons of ranch spread, and then sprinkle provolone cheese and Parmesan crumb topping over the top.

Put the chicken under the broiler, and cook it for about 5 minutes, or until the cheese has melted and the topping has begun to turn a light brown color.

The dish tastes best when it is served piping hot and straight from the broiler.