Longhorn Parmesan Crusted Chicken Recipe

Nonna’s Secret: Italian-Style Longhorn Parmesan Crusted Chicken

Growing up in my Italian household, the kitchen was the heart of our home, where recipes passed down through generations came alive with passion and love. When I first tasted Longhorn’s Parmesan Crusted Chicken years ago, it instantly reminded me of my nonna’s special Sunday chicken preparations. That golden, crispy Parmesan crust took me straight back to her kitchen, where she would lovingly prepare the most amazing chicken dishes that brought our family together. Learning from her hands as a child was a true game changer in my culinary journey. I’ve spent years perfecting my version of this dish, elevating it with authentic Italian techniques that take it to the next level while honoring both restaurant inspiration and my family’s cherished traditions.

Why You’ll Love This Recipe

This Italian-style Parmesan Crusted Chicken isn’t just another weeknight meal – it’s a celebration of Italy’s culinary genius with a modern American twist. The star ingredient, Parmigiano-Reggiano, isn’t just any cheese – in Italian tradition, it’s considered the “King of Cheeses,” aged for at least 24 months to develop that nutty, complex flavor that makes this dish sing. The technique of creating a dual-layered crust – creamy underneath and crispy on top – mirrors the Italian cooking philosophy of contrasting textures that delight the palate.

What makes this recipe truly accessible is how I’ve simplified my nonna’s techniques without sacrificing authenticity. The marinade infuses flavor deeply into the chicken, a traditional Italian method that ensures the meat remains succulent. The panko breadcrumb topping might seem like a modern addition, but it actually reflects the Italian “gratinato” technique – creating that perfect golden crust that makes this dish irresistible. Best of all, this impressive dish comes together in less than an hour, making restaurant-quality Italian cooking achievable for any home cook.

Ingredients

Chicken & Marinade:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/3 cup high-quality Italian dressing
• 1/4 cup buttermilk ranch dressing
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt

Parmesan Cream Spread:

• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup shredded provolone cheese
• 3 tablespoons buttermilk ranch dressing
• 1 teaspoon fresh thyme leaves (optional)

Crispy Topping:

• 1/2 cup panko breadcrumbs
• 3 tablespoons unsalted butter, melted
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, finely chopped

Optional Add-Ons & Variations:

• Fresh basil leaves for garnish
• Lemon wedges for serving
• Sun-dried tomatoes for a Tuscan variation
• Prosciutto slices (added below the cheese layer)
• Roasted red peppers for a Sicilian touch

Step-by-Step Cooking Instructions

Prepare the Chicken

1. Place chicken breasts between sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. This ensures even cooking – a crucial step many home cooks miss.
2. In a large bowl, whisk together the Italian dressing, ranch dressing, lemon juice, minced garlic, Italian herbs, salt, and pepper.
3. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure each piece is well-coated.
4. Refrigerate and marinate for at least 30 minutes, preferably 2-4 hours. This is your first flavor-building step and shouldn’t be rushed.

Cook the Chicken

1. Preheat your oven to a low broil setting (450°F) and position a rack in the upper third of the oven.
2. Remove chicken from marinade, allowing excess to drip off. Pat dry with paper towels – a crucial step for achieving a beautiful golden sear.
3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place chicken in the hot skillet and cook for 3-4 minutes per side until golden brown with good color development. Look for a caramelized exterior with clear browning marks – this indicates proper Maillard reaction for maximum flavor.
5. If your chicken is thick, and internal temperature hasn’t reached 155°F (it will rise further when broiled), transfer skillet to oven and bake at 375°F for 5-7 minutes until almost cooked through.

Create the Parmesan Topping

1. In a microwave-safe bowl, combine the Parmigiano-Reggiano, provolone, and ranch dressing for the cream spread.
2. Microwave in 15-second intervals, stirring in between, until just melted and combined (about 30-45 seconds total). The mixture should be spreadable but not runny. A slight lumpy texture is perfect and authentic.
3. In a separate bowl, mix together the panko breadcrumbs, melted butter, remaining Parmigiano-Reggiano, garlic powder, and parsley until well combined.

Assemble and Finish

1. Remove chicken from the oven if you’ve transferred it there, or transfer skillet-cooked chicken to a baking sheet.
2. Spread the Parmesan cream mixture evenly over each chicken breast, about 2 tablespoons per piece.
3. Sprinkle the panko mixture on top, pressing gently to adhere.
4. Return to the oven under the broiler for 2-4 minutes, watching carefully, until the topping turns golden brown and crispy. This happens quickly – don’t walk away!
5. The chicken is done when it reaches an internal temperature of 165°F and the topping is beautifully browned. Watch for the characteristic golden bubbling that indicates perfect doneness.

Storage and Serving Suggestions

Storage: This Parmesan Crusted Chicken can be refrigerated in an airtight container for up to 3 days. For best results when reheating, place in a 350°F oven for 10-15 minutes covered with foil to prevent over-browning.

Freezing: You can freeze the cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions: In true Italian tradition, serve this chicken alongside:

• Creamy garlic mashed potatoes or buttered pasta tossed with herbs
• Roasted asparagus or broccoli with lemon and garlic
• A simple arugula salad dressed with olive oil and balsamic vinegar
• Crusty Italian bread to soak up any delicious juices

Frequently Asked Questions

Can I use different cheeses?

While Parmigiano-Reggiano and provolone create that authentic Italian flavor profile, you can substitute with Pecorino Romano for a sharper taste or fontina for a meltier texture. For the true Italian experience, avoid pre-shredded cheese as it contains anti-caking agents that prevent proper melting.

What if I don’t have buttermilk ranch dressing?

You can make a quick substitute by combining 3 tablespoons of mayonnaise, 1 tablespoon of sour cream, a squeeze of lemon juice, and a pinch each of garlic powder, dried dill, and black pepper. This creates a similar tangy base that complements the Parmesan beautifully.

Why is my crust not getting crispy?

The most common mistake is having the chicken too moist when applying the topping. Be sure to pat the chicken dry after cooking and before adding the Parmesan spread. Also, position the chicken closer to the broiler and watch carefully – the difference between perfectly golden and burnt can be less than a minute!

Are there regional Italian variations of this dish?

Absolutely! In Northern Italy, particularly around Parma (the home of Parmigiano-Reggiano), a similar dish might include prosciutto layered under the cheese. In Sicily, you might find it with the addition of capers, olives, or roasted red peppers for a Mediterranean twist. In Tuscany, the addition of rosemary and sage to the breadcrumbs would be traditional.

La Tavola della Famiglia (The Family Table)

There’s something truly magical that happens when you place this golden, bubbling Parmesan Crusted Chicken at the center of your table. In my family, we call this type of dish a “tavola unificante” – a unifying table – because it brings everyone together with smiles and conversation that flow as freely as good wine.

My nonna always said that the true test of a great recipe isn’t just in its flavor, but in its ability to create moments of connection. This dish, with its irresistible aroma and comforting flavors, has graced our table for every occasion from Sunday family dinners to milestone celebrations.

The Italian culinary tradition is less about rigid rules and more about heart – putting love into every step of preparation and sharing that love through food. This recipe embodies that spirit while making restaurant-quality Italian cooking accessible to everyone.

I invite you to try this recipe and make it your own. Perhaps it will become part of your family’s tradition too. And if you do make it, I’d love to hear how it turned out for you! Share your experience, adaptations, and the memories you created around your table. After all, that’s what Italian cooking is truly about – creating joy through food, one meal at a time.

Buon appetito!

Nonna’s Secret: Italian-Style Longhorn Parmesan Crusted Chicken

This Italian-style Parmesan Crusted Chicken combines the elegance of Italian culinary tradition with a modern American twist, featuring a creamy cheese layer beneath a golden, crispy topping, all in under an hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Marinating Time 2 hours hrs

Total Time 1 hour hr

Course Main Course

Cuisine Italian-American

Servings 4 servings

Calories 540 kcal

Equipment

• Oven-Safe Skillet

Ingredients

  

Chicken & Marinade

• 4 boneless, skinless chicken breasts about 6 oz each
• 1/3 cup Italian dressing high-quality
• 1/4 cup buttermilk ranch dressing
• 1 tbsp fresh lemon juice
• 2 cloves garlic minced
• 1 tsp dried Italian herbs
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Parmesan Cream Spread

• 1/2 cup Parmigiano-Reggiano cheese freshly grated
• 1/4 cup provolone cheese shredded
• 3 tbsp buttermilk ranch dressing
• 1 tsp fresh thyme leaves optional

Crispy Topping

• 1/2 cup panko breadcrumbs
• 3 tbsp unsalted butter melted
• 1/4 cup Parmigiano-Reggiano cheese freshly grated
• 1 tsp garlic powder
• 1 tbsp fresh parsley finely chopped

Instructions

 

• Place chicken between plastic wrap and gently pound to 1/2 inch thickness.
• Mix Italian dressing, ranch, lemon juice, garlic, herbs, salt, and pepper. Marinate chicken for 30 minutes to 4 hours.
• Preheat oven to broil (450°F). Remove chicken from marinade and pat dry.
• Heat olive oil in skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Bake at 375°F if thicker pieces need further cooking.
• Mix cheeses and ranch dressing. Microwave until melted and spreadable.
• Combine panko, butter, Parmesan, garlic powder, and parsley in a bowl.
• Spread cheese mix over each chicken breast, top with breadcrumb mix, broil 2–4 minutes until golden brown.

Notes

Use freshly grated cheese for best results. To reheat, bake covered at 350°F for 10–15 minutes. Dish can be frozen up to 3 months.

Keyword Chicken, Family Recipe, Parmesan