Longhorn Crusted Parmesan Chicken CopyCat
If you’ve ever been to LongHorn Steakhouse, you probably know and love their famous Parmesan Crusted Chicken. It’s one of the most popular items on the menu — juicy chicken with a cheesy, crunchy topping that’s completely irresistible.
This recipe is my easy copycat version, but with a fun twist: instead of making the creamy Parmesan sauce from scratch, I used Buffalo Wild Wings Parmesan Garlic Sauce. I know, it’s not from LongHorn at all — but funny enough, it tastes so close when baked onto chicken cutlets!
The best part? Everything comes together in the oven, no fancy steps required. You’ll get that same restaurant-style crunch, cheesy topping, and rich garlic-Parmesan flavor with just a handful of ingredients and about 45 minutes.
And if you’re like me and love recreating restaurant favorites at home, you’ll also want to check out my Outback Steakhouse Alice Springs Chicken and my Chili’s Monterey Chicken copycats. They’re just as easy and just as delicious — perfect for when you want that restaurant flavor without leaving your kitchen.
👝 How to Store Leftovers
Store in an airtight container for 3-5 days, Separate chicken from sides.
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Why You’ll Love This Recipe
- Copycat LongHorn flavor – all the cheesy, garlicky vibes of the restaurant favorite.
- Easy hack – no need to whip up a sauce from scratch, the Buffalo Wild Wings sauce does the heavy lifting.
- Crunchy, cheesy topping – Panko + Parmesan + mozzarella = that signature crust.
- Family-approved – even picky eaters devour this one.
Tips & Tricks
- Adjust the sauce – start with ¾ cup and add more if you want it saucier. The Buffalo Wild Wings sauce packs a punch!
- Breadcrumb choice – seasoned Panko gives the best crunch and flavor.
- Want it creamier? Spoon on extra sauce before serving.
- Serving ideas – perfect with pasta, mashed potatoes, or rice and a side salad.
🤔 Common Questions
Yes — slice in half horizontally or pound thin for even cooking.
Definitely. Assemble up to the breadcrumb topping, cover, and refrigerate for up to 12 hours before baking.
Longhorn Crusted Parmesan Chicken CopyCat
Ingredients
- 4 chicken cutlets thin-sliced chicken breasts or pounded thin
- ¾ –1 cup Buffalo Wild Wings Parmesan Garlic Sauce use more or less depending on taste — it’s strong!
- ½ cup freshly grated Parmesan cheese plus more for garnish
- 4 –6 thin slices fresh mozzarella optional, but highly recommended
- 1 cup seasoned Panko breadcrumbs
- 4 tbsp melted butter
- Black pepper to taste
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Coat the chicken: Pour a little Parmesan Garlic sauce into the baking dish. Dip each cutlet into the sauce to coat both sides, then lay them in the pan. Pour the rest of the sauce evenly over the chicken.
- Add cheese: Sprinkle grated Parmesan evenly over the sauced chicken. Place a slice of mozzarella on top of each cutlet (if using).
- Breadcrumb topping: In a small bowl, mix the seasoned Panko with melted butter. Sprinkle evenly over the chicken and cheese.
- Bake covered: Cover loosely with foil and bake for 35 minutes.
- Uncover & finish: Remove foil and bake for another 15 minutes, or until chicken reaches 165°F and topping is golden brown.
- Optional broil: Broil 1–2 minutes at the end for extra crispiness (watch closely!).
- Rest & serve: Let rest 5 minutes before serving. Garnish with extra Parmesan and parsley if desired.
- Baking it covered first helps everything cook through, and uncovering at the end gives you that golden, bubbly top.
Video
It was delicious
This was awesome! Full of great flavor and quite easy! Make it!
Super easy. Used Sweet Baby Rays Parm/Garlic instead of BWW. Wish I had BWW b/c I know it’s got a spicy little kick to it. Still….delicious and simple.
❤️❤️