Longhorn Steakhouse Parmesan Chicken — A Comforting Copycat to Make at Home
Introduction
The moment the breadcrumb crust hits the hot skillet and the butter begins to brown, your kitchen fills with a warm, toasty perfume that feels like a hug. That first crunch, followed by a tender, cheesy interior, is why I keep coming back to Longhorn Steakhouse Parmesan Chicken as my go-to comforting recipe for weeknights and special dinners alike. Whether you are chasing a simple dinner after a long day, planning an easy meal for guests, or craving a homemade dish that tastes like restaurant magic, this version brings the Longhorn experience to your own table. If you love the creamy, garlicky pairings served with pastas, you might also enjoy this chicken garlic parmesan pasta that shares the same cozy spirit.
Why Make This Recipe
- Joyful comfort and nostalgia: It tastes like a family favorite from the first bite.
- Quick enough for weeknights and special enough for weekend entertaining.
- Versatile ingredients you probably have in your pantry.
- Crowd-pleaser that pairs with simple sides for a complete easy meal.
- Perfect for festive cooking when you want something both approachable and impressive.
Ingredients You’ll Need
- Boneless skinless chicken breasts (4) — pounded to even thickness for uniform cooking. Substitute chicken thighs for juicier meat.
- All-purpose flour (1 cup) — for a light coating. Use gluten-free flour to make this gluten-free.
- Eggs (2 large) beaten with a splash of milk — helps the parmesan and breadcrumbs stick.
- Grated Parmesan cheese (1 cup) — buy freshly grated for best flavor; pre-grated works in a pinch.
- Plain breadcrumbs (1 1/2 cups) — for crunch. Swap for panko if you want extra crispiness.
- Italian seasoning (1 teaspoon) — or use a mix of basil, oregano, and thyme.
- Garlic powder (1/2 teaspoon) and onion powder (1/4 teaspoon) — adds depth.
- Salt and freshly ground black pepper — to taste.
- Unsalted butter (2 tablespoons) and olive oil (2 tablespoons) — the butter browns beautifully while olive oil raises the smoke point.
- Fresh garlic (2 cloves) minced — the aroma will fill the kitchen as it hits the pan.
- Fresh lemon (1) — optional squeeze to brighten the flavors.
Substitutions and notes: For a lighter option, cook the coated chicken in a 425°F oven on a wire rack instead of pan-frying. To make this dairy-free, use a vegan parmesan and dairy-free butter.
Prep and Cook Time
- Prep time: 15 minutes (plus 10 minutes to pound and rest chicken)
- Cook time: 12–16 minutes (depending on thickness)
- Total time: 30–40 minutes
This is a simple dinner that comes together quickly, but do give the chicken a few minutes to rest after cooking — the flavors settle and the juices redistribute.
How to Make Longhorn Steakhouse Parmesan Chicken
- Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thickness. Season both sides lightly with salt and pepper.
- Set up a dredging station: In one shallow bowl, place flour. In a second bowl, whisk eggs with a tablespoon of milk. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and a pinch of salt.
- Coat the chicken: Dredge each breast in flour, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture until well coated.
- Heat the pan: Warm a large skillet over medium heat and add butter and olive oil. When the butter foams and the oil shimmers, add minced garlic and let it sizzle for 20–30 seconds — the smell is irresistible.
- Fry the chicken: Add the coated breasts to the pan without crowding. Cook 4–5 minutes per side until golden brown and an instant-read thermometer reaches 165°F. As the garlic and butter mingle, the scent will make your mouth water.
- Finish and rest: Transfer cooked chicken to a wire rack or plate lined with paper towels for a few minutes. Squeeze fresh lemon over the top just before serving for a bright lift.
If you prefer baked, place the coated breasts on a parchment-lined sheet, spray lightly with olive oil, and bake at 425°F for 18–22 minutes, flipping once halfway through.
Tips and Creative Variations
- Parmesan herb crust: Mix in finely chopped fresh parsley or basil into the breadcrumb mixture for a garden-fresh note.
- Spicy twist: Add 1/2 teaspoon of smoked paprika and a pinch of cayenne to the crumbs for warmth.
- Festive cooking idea: Top with a spoonful of sun-dried tomato pesto and a scattering of toasted pine nuts for holiday-worthy presentation.
- Gluten-free swap: Use almond flour for dredging and gluten-free panko for the crust.
- Make it saucy: Serve with a simple garlic cream sauce or marinara for a heartier, more comforting plate.
- For a pasta pairing or a creamier accompaniment, try this creamy garlic parmesan chicken pasta that complements the dish beautifully.
Serving Ideas
Picture this: golden Parmesan chicken on a warm platter, steam curling up as you slice into it. Serve with:
- Garlic mashed potatoes and roasted green beans for a classic family favorite meal.
- A crisp Caesar salad and crusty bread for an easy, balanced plate.
- Lemon-herb rice and roasted asparagus for a brighter table.
Pair with a chilled Chardonnay or a sparkling citrus mocktail for celebration-style dining. This dish shines at weeknight family dinners and also holds its own at a small gathering or festive dinner.
Storing and Reheating
- Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Keep slices separate from any sauce to maintain crust crispness.
- Freezer: Wrap each cooled breast tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat in a 375°F oven on a wire rack for 8–10 minutes until heated through. Avoid microwaving if you want to keep the crust crisp — but if you must, cover loosely and heat in short bursts.
Pro Tips for Success
- Pound to even thickness: This ensures even cooking and juicy results.
- Double-dip for extra crust: For a thicker, restaurant-style crust, repeat the egg and breadcrumb steps twice.
- Use a thermometer: An instant-read thermometer is the easiest way to ensure perfectly cooked chicken (165°F).
- Let it rest: Resting for 5 minutes retains juices and makes slicing neater.
- Fresh Parmesan matters: Freshly grated cheese melts and browns much better than pre-grated varieties.
FAQs
Q: Can I freeze Longhorn Steakhouse Parmesan Chicken?
A: Yes. Wrap individual cooled breasts tightly and freeze for up to 2 months. Thaw overnight before reheating in the oven to preserve the crust.
Q: What’s the best substitute for Parmesan?
A: Pecorino Romano works well for a sharper flavor. For dairy-free diets, use a vegan parmesan alternative.
Q: Can I bake instead of frying?
A: Absolutely. Bake at 425°F on a wire rack for 18–22 minutes, flipping once, for a healthier and still crispy option.
Q: How do I keep the crust from getting soggy under sauce?
A: Serve sauce on the side or drizzle just before serving. If stacking, place a sheet of parchment between pieces to protect the crust.
Q: Is this recipe kid-friendly?
A: Yes — mild flavors, crunchy texture, and familiar cheese make it a hit with kids. Offer dipping sauces like honey mustard or marinara for fun.
Conclusion
Bringing Longhorn Steakhouse Parmesan Chicken into your kitchen is like inviting a warm, familiar friend to dinner — it comforts, impresses, and fills the room with good smells and even better conversation. If you want to try other trusted copycat versions or compare techniques, check out this Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook, or explore another take at Longhorn Parmesan Crusted Chicken – The Country Cook. For one more family-friendly approach, see this Longhorn Crusted Parmesan Chicken CopyCat – Melissa Jo Real. I hope this recipe becomes one of your easy meal staples and a go-to for festive cooking and cozy weeknight dinners alike — please share how you personalize it with your loved ones.
Contents
Longhorn Steakhouse Parmesan Chicken
Ingredients
Chicken Preparation
- 4 pieces Boneless skinless chicken breasts, pounded to even thickness Can substitute with chicken thighs for juicier meat.
- 1 cup All-purpose flour Use gluten-free flour for a gluten-free option.
- 2 large Eggs, beaten with a splash of milk Helps the parmesan and breadcrumbs stick.
- 1 cup Grated Parmesan cheese Freshly grated is best for flavor.
- 1.5 cups Plain breadcrumbs Panko can be used for extra crispiness.
Seasonings
- 1 teaspoon Italian seasoning Or use a mix of basil, oregano, and thyme.
- 1/2 teaspoon Garlic powder Adds depth to the flavor.
- 1/4 teaspoon Onion powder Adds depth to the flavor.
- to taste none Salt and freshly ground black pepper For seasoning.
Cooking Ingredients
- 2 tablespoons Unsalted butter Browns beautifully in the pan.
- 2 tablespoons Olive oil Raises the smoke point.
- 2 cloves Fresh garlic, minced Adds aromatic flavor.
- 1 none Fresh lemon, optional Squeeze to brighten flavors before serving.
Instructions
Preparation
- Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thickness. Season both sides lightly with salt and pepper.
- Set up a dredging station: In one shallow bowl, place flour. In a second bowl, whisk eggs with a tablespoon of milk. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and a pinch of salt.
Cooking
- Dredge each breast in flour, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture until well coated.
- Warm a large skillet over medium heat and add butter and olive oil. When the butter foams and the oil shimmers, add minced garlic and let it sizzle for 20–30 seconds.
- Add the coated breasts to the pan without crowding. Cook for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a wire rack or plate lined with paper towels and let rest for a few minutes. Squeeze fresh lemon over the top just before serving.