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A wooden spatula lifts Parmesan crusted chicken with melted cheese and golden breadcrumbs from a glass baking dish.
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Copycat LongHorn Parmesan Crusted Chicken (With Steakhouse Mashed Potatoes)

Skillet-seared chicken baked under Parmesan ranch and provolone, finished with buttered breadcrumbs and served with homemade mashed potatoes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 generous servings
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 medium boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 2 tablespoons olive oil or vegetable oil (for searing)
Parmesan Ranch & Cheese Topping
  • 1 cup creamy homestyle ranch dressing
  • ½ cup shredded Parmesan cheese
  • 6 to 8 slices provolone cheese (or shredded provolone / mozzarella)
Buttery Breadcrumb Topping
  • 1 cup breadcrumbs (Panko or seasoned breadcrumbs)
  • 4 tablespoons (½ stick) unsalted butter, melted (add an extra 1 tbsp if needed)
For the Homemade Mashed Potatoes
  • 4 large russet potatoes, peeled and quartered
  • 1 stick (½ cup) unsalted butter
  • ⅔ cup warm milk
  • 1 splash (2–3 tablespoons) heavy cream
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper

Method
 

Make the Parmesan Crusted Chicken
  1. Preheat the oven to 350°F (175°C). Lightly coat a 9x13-inch oven-safe baking dish with nonstick cooking spray. Choose a broiler-safe metal pan if you plan to use the optional broiler finish.
  2. Pat the 4 chicken breasts dry and season both sides evenly with 1 tsp each of salt, black pepper, garlic powder, and paprika.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the seasoned chicken breasts for 3 to 4 minutes per side until golden brown. (The chicken does not need to be cooked all the way through yet).
  4. In a small mixing bowl, stir together the 1 cup ranch dressing and ½ cup shredded Parmesan cheese.
  5. Transfer the golden-seared chicken breasts into your prepared 9x13 baking dish. Spread the Parmesan-ranch mixture evenly over the top of each chicken breast, then layer the provolone cheese slices over the top.
  6. Bake uncovered at 350°F for 10 to 15 minutes, until the thickest part of each chicken breast reaches 165°F (74°C) and the provolone is melted and bubbling. Allow more time if the chicken needs it.
  7. While the chicken bakes, stir together the 1 cup breadcrumbs and 4 tablespoons melted butter in a small bowl until the crumbs are evenly coated.
  8. Remove the dish from the oven and spoon the buttered breadcrumbs evenly over the melted provolone. Return it to the 350°F oven for 5 more minutes, until the crumbs are golden. If you started with a broiler-safe metal pan, you can switch to HIGH broil for the final 1–2 minutes. Watch the topping closely.
Make the Homemade Mashed Potatoes
  1. Place the peeled, quartered russet potatoes into a large pot and cover with cold water. Bring to a boil and cook for 15 to 20 minutes until fork-tender.
  2. Drain the water and return the hot potatoes to the pot.
  3. Add the 1 stick of butter, ⅔ cup milk, splash of heavy cream, 1 ½ tsp salt, and 1 tsp black pepper. Mash until smooth, fluffy, and creamy.
  4. Serve the warm mashed potatoes alongside the Parmesan crusted chicken. Add steamed broccoli on the side if you like.

Notes

Cook the potatoes alongside the chicken for the stated timing. Start the potatoes early enough for the water to boil. Use 165°F (74°C) in the thickest part of each chicken breast to judge doneness. For the standard crumb finish, bake at 350°F for 5 minutes. The optional HIGH broil is limited to the last 1–2 minutes and requires a broiler-safe metal pan. Watch closely. Use the standard bake with glass bakeware. Use refrigerated leftovers within 3 to 4 days and reheat to 165°F throughout.