If you love bold, cheesy weeknight dinners with a crunchy exterior and melty center, this Longhorn Parmesan Crusted Chicken is a total winner. It’s inspired by classic steakhouse flavors—think crisp, golden Parmesan crust, gooey provolone, and a buttery finish—all on juicy, tender chicken breasts. Quick to make but impressive on the plate, this recipe uses simple pantry ingredients and a straightforward technique that yields reliably delicious results every time.

Why you’ll love this recipe

Ready in about 30–40 minutes from start to finish.
The Parmesan-Panko crust turns deeply golden and satisfying.
Provolone melds into a creamy layer inside the crust for a luscious bite.
Minimal ingredients but maximum flavor—perfect for busy weeknights or casual dinner guests.

Ingredients

Make sure you have everything prepped and measured before you begin. This recipe is written for 2 boneless skinless chicken breasts cut in half lengthwise (4 cutlets total).

2 boneless skinless chicken breasts cut in half lengthwise
¾ cup grated Parmesan cheese, divided
½ cup shredded provolone cheese
6 tablespoons unsalted butter, melted and divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
½ cup Panko breadcrumbs

Equipment

Baking sheet or oven-safe skillet
Parchment paper or nonstick spray
Shallow bowls or plates for breading station
Tongs or a fork for flipping
Measuring cups and spoons

Prep and tips before you start

Pat the chicken dry with paper towels so the coating adheres. If your cutlets are uneven, pound them gently between sheets of plastic wrap to an even thickness—this helps them cook uniformly. Preheat your oven so you can move quickly from stovetop to oven and keep the crust crisp.

Step-by-step instructions

Follow these rewritten, clear steps to get the best results while keeping the same ingredient amounts and order as the source. The directions are written so you can work confidently from one step to the next.

Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease an oven-safe skillet so the crust won’t stick.
Set up a simple breading station using two shallow bowls or plates. In the first bowl, combine ¼ cup of the grated Parmesan cheese with 3 tablespoons of the melted butter, the garlic powder, onion powder, salt, and pepper. Stir so the spices and butter are evenly incorporated.
In the second bowl, mix the remaining ½ cup of grated Parmesan cheese with the ½ cup Panko breadcrumbs and the shredded provolone. Toss them together so the cheeses and breadcrumbs are evenly distributed.
Working with one chicken cutlet at a time, brush both sides lightly with the remaining 3 tablespoons melted butter. Use tongs or a fork to keep your hands clean and to ensure an even coating.
Press each butter-brushed cutlet into the Parmesan-spice mixture from the first bowl so the surface gets a thin, even coating of the seasoned butter and Parmesan. Then immediately press the cutlet into the Panko-Parmesan-provolone mixture so the breadcrumb-cheese layer adheres firmly. Repeat with all cutlets.
Arrange the breaded cutlets on the prepared baking sheet or in the oven-safe skillet in a single layer, spaced slightly apart so hot air circulates around each piece. If you prefer extra browning, you can briefly sear the cutlets 1–2 minutes per side in a hot skillet with a little butter before transferring to the oven, but this is optional.
Bake in the preheated oven for 12–16 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown. Cooking time will vary slightly depending on cutlet thickness; start checking at 12 minutes to avoid overcooking.
If the crust needs a bit more color, switch the oven to broil for 1–2 minutes, watching very closely so the cheese does not burn. Remove from the oven when the desired browning is achieved.
Let the cutlets rest for 3–5 minutes on the baking sheet or a wire rack. Resting allows juices to redistribute and helps the crust set, making slicing cleaner and the chicken juicier.
Serve immediately. These cutlets are fantastic with a simple salad, roasted vegetables, garlic mashed potatoes, or over a bed of pasta. Spoon any pan juices over the chicken for extra flavor.

Serving ideas and variations

This Longhorn Parmesan Crusted Chicken is versatile. Here are a few ways to make it your own:

For a brighter contrast, serve with a lemon wedge to squeeze over the hot crust.
Stir fresh chopped parsley into the breadcrumb mixture for herbaceous notes.
Top each cutlet with a spoonful of marinara and a slice of provolone, then broil until bubbly for an Italian-inspired twist.
Serve over creamy polenta or garlic buttered pasta to soak up the cheesy crumbs and juices.

Make-ahead and storage

To prepare in advance: bread the cutlets and place them on a tray covered tightly with plastic wrap. Keep refrigerated for up to 24 hours, then bake per instructions.
Leftovers: Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to help restore crispness.
Freezing: Freeze uncooked, breaded cutlets in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the cooking time and covering loosely with foil for the first 15 minutes to ensure even cooking.

Notes on ingredients and swaps

If you prefer a stronger cheese flavor, use a full cup of Parmesan in the breadcrumb mixture by reducing the initial measured amount, but maintain the total amounts listed in the ingredients above when following the recipe exactly.
Provolone is used here for its meltability and mild tang. You can substitute mozzarella for a milder, stretchier melt, or a sharper cheese for more bite—just keep the same ½ cup measurement.
Panko yields the crunchiest exterior; if you only have regular breadcrumbs, the texture will be slightly denser but still tasty.

Troubleshooting

If your crust slides off after cooking, make sure the chicken was patted dry and that the butter binding step was applied evenly. Pressing the crumbs firmly onto the cutlets helps adhesion.
If the crust browns too quickly while the chicken is undercooked, lower the oven temperature to 375°F (190°C) and cover loosely with foil, then continue baking until the internal temperature reaches 165°F (74°C).
If the crust is not as crisp as you’d like after baking, a short broil (30–90 seconds) will quickly finish it—watch closely to prevent burning.

Final thoughts

This Longhorn Parmesan Crusted Chicken hits the sweet spot between comfort food and a restaurant-style main. It’s straightforward, reliably flavorful, and makes a fantastic weeknight dinner or an elevated option for guests. The recipe’s balance of crunchy Panko, savory Parmesan, and molten provolone is simple but addictive. Once you try it, this dish will likely become a staple in your rotation.

Printable recipe card

Ingredients:

2 boneless skinless chicken breasts cut in half lengthwise
¾ cup grated Parmesan cheese, divided
½ cup shredded provolone cheese
6 tablespoons unsalted butter, melted and divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
½ cup Panko breadcrumbs

Directions:

Preheat oven to 400°F (205°C). Line a baking sheet with parchment or grease an oven-safe skillet.
In a shallow bowl, mix ¼ cup Parmesan, 3 tablespoons melted butter, garlic powder, onion powder, salt, and pepper.
In a second shallow bowl, combine ½ cup Parmesan, ½ cup Panko breadcrumbs, and ½ cup shredded provolone.
Brush each chicken cutlet with the remaining 3 tablespoons melted butter on both sides.
Press each buttered cutlet first into the Parmesan-spice mixture, then into the Panko-Parmesan-provolone mixture until coated.
Place breaded cutlets on the prepared sheet or skillet and bake 12–16 minutes, until internal temperature reaches 165°F (74°C) and crust is golden.
Optional: Broil 1–2 minutes for extra browning, watching closely.
Let rest 3–5 minutes before serving. Enjoy hot with your favorite sides.

Longhorn Parmesan Crusted Chicken

A crispy, cheesy Parmesan-crusted grilled chicken recipe with a buttery panko topping.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 boneless skinless chicken breasts cut in half lengthwise
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 or to taste
1/2 teaspoon black pepper or to taste
1/2 cup Panko breadcrumbs

Equipment

grill pan
Mixing Bowls
Basting brush
Baking Sheet
foil
Oven broiler

Method

Preheat a grill pan over medium-high heat.
In a small bowl, combine 4 tablespoons of the melted butter with the garlic powder, onion powder, salt, and pepper.
Brush each chicken breast (halved lengthwise) with the butter-spice mixture on both sides.
Place the chicken on the preheated grill pan and cook for 3–4 minutes without moving, then flip and cook the other side 3–4 minutes.
In a medium bowl, mix 1/2 cup Parmesan with the shredded provolone until combined.
Top each chicken piece with the cheese mixture and continue cooking on the grill pan until the cheese begins to melt and the chicken reaches an internal temperature of 165°F.
Transfer the chicken to a baking sheet lined with foil.
Preheat the oven broiler on high.
In a separate bowl, combine the remaining 1/4 cup grated Parmesan with the Panko and the remaining 2 tablespoons melted butter; mix until the crumbs are evenly coated.
Evenly sprinkle the buttered Panko mixture over the top of each chicken piece.
Place the baking sheet under the broiler for 1–2 minutes, watching closely, until the breadcrumbs are golden and crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving.