What if I don’t have a broiler — can I bake this chicken instead of broiling?

Yes — if you don’t own a broiler or prefer not to use it, you can bake the chicken in a preheated oven instead. After searing the chicken, place it in a baking dish, top with cheese and the Parmesan-Panko mixture, and bake at about 400°F until the topping turns golden and the chicken reaches an internal temperature of 165°F. You might lose a little of the extra crispiness you’d get from broiling, but it still makes a delicious Parmesan-crusted chicken.

Can I use regular breadcrumbs instead of Panko?

You can substitute plain breadcrumbs if Panko isn’t available, though the texture will change slightly. Panko gives a lighter, crunchier crust. Regular breadcrumbs will still work — just press them well onto the cheese layer so they stick and crisp nicely during baking or broiling.

What cheeses can I use if I don’t have Provolone?

If Provolone isn’t available, mild cheeses like Mozzarella, Swiss, or Muenster work fine for the melt-and-crust layer. They might alter the flavor slightly, but you will still end up with a creamy underlayer for the Parmesan-Panko topping and a satisfyingly gooey result.

How long and how should I store leftovers — and how do I reheat without losing crispiness?

Store any leftover chicken in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To reheat, use an oven or toaster oven rather than the microwave for best results — this helps retain the crunchy crust. Warm it at 350°F until heated through and the topping is crisp again.

Longhorn Parmesan Chicken – Stunning Copycat You’ll Love

Description

This Longhorn Parmesan Chicken recipe delivers a crispy Parmesan-Panko crust over juicy marinated chicken, inspired by the popular steakhouse version but made fresher and even more flavorful at home.

Ingredients

Scale

4 boneless skinless chicken breasts
1 cup Italian dressing
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon salt
4 slices provolone cheese
1/2 cup grated Parmesan cheese
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
3 tablespoons melted butter
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Pinch of salt

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Instructions

Pound chicken to even thickness and marinate in Italian dressing, garlic powder, paprika, black pepper, and salt for at least 30 minutes.
Heat a skillet and sear the chicken on both sides until lightly browned.
Place chicken in a baking dish and top each piece with a slice of provolone cheese and grated Parmesan.
Mix panko breadcrumbs, Parmesan, melted butter, garlic powder, Italian seasoning, and salt; spoon mixture over each chicken breast.
Broil until golden, bubbly, and crisp, keeping a close eye to prevent burning.
Let chicken rest briefly before serving.

Notes

Use gluten-free panko for a gluten-free variation.
Crushed pork rinds work well for a keto-friendly crust.
For a lighter version, reduce butter and use low-fat cheese.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Broiled
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 520
Sugar: 3
Sodium: 820
Fat: 28
Saturated Fat: 12
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 22
Fiber: 1
Protein: 48
Cholesterol: 135