Longhorn Steakhouse Parmesan Chicken is a delightful dish that brings together juicy, tender chicken breasts topped with a crispy, golden Parmesan crust. The combination of melted cheese, savory herbs, and a slight crunch makes it a favorite for anyone who loves flavorful and satisfying meals. It’s a simple yet tasty way to enjoy chicken with a little extra flair.
I love making this at home because it feels like a special treat, but it’s really easy to whip up on a weeknight. What I find really helpful is using freshly grated Parmesan cheese for that perfect crust—nothing beats the flavor and texture it adds. And if you like a little kick, a sprinkle of black pepper or a side of spicy ranch really takes it over the top.
When I serve this Parmesan Chicken, I usually pair it with some steamed veggies or a fresh green salad to keep things light and balanced. It’s one of those dishes that makes everyone at the table smile, and I always get asked to make it again. Plus, it’s great for meal prep because the flavors hold up well in the fridge, making lunches or quick dinners a breeze.
Key Ingredients & Substitutions
Chicken breasts: Flattening them helps cook the meat evenly and keeps it juicy. If you want a lean option, chicken tenders work well too.
Parmesan cheese: Freshly grated Parmesan gives the best crispy crust. If you don’t have Parmesan, Pecorino Romano is a good substitute.
Breadcrumbs: Italian-seasoned breadcrumbs add flavor, but plain Panko or regular breadcrumbs are fine. For a gluten-free option, use almond flour or gluten-free crumbs.
Heavy cream & chicken broth: These make a rich sauce. Half-and-half can replace heavy cream for a lighter sauce, and vegetable broth works instead of chicken broth.
How Do I Get a Crispy, Golden Parmesan Crust?
Coating the chicken well and cooking it right is key. Follow these tips:
- Pat chicken dry before dredging for better adhesion.
- Dredge chicken in flour first, then egg wash, and finally the cheese-breadcrumb mix. Press mixture firmly onto the chicken.
- Cook in a mix of butter and oil—oil raises the smoke point, butter adds flavor.
- Cook on medium heat so the crust browns without burning before baking.
- Finish in the oven to ensure chicken cooks through without drying out.
This method gives you a crunchy outside and juicy inside every time!
Equipment You’ll Need
- Baking dish – I suggest one that’s large enough to hold the chicken in a single layer and easy to transfer in and out of the oven.
- Large skillet – perfect for browning the chicken and making the sauce all in one pan.
- Meat mallet or rolling pin – helps flatten the chicken breasts for even cooking.
- Shallow bowls – for the dredging stations: flour, egg wash, and breadcrumb mixture.
- Whisk – makes mixing the egg wash and sauce simple and smooth.
Flavor Variations & Add-Ins
- Use shredded mozzarella or provolone instead of Parmesan for a different cheesy topping.
- Add sautéed mushrooms or spinach into the sauce for extra veggies and flavor.
- Spice things up with a pinch of red pepper flakes in the breadcrumb coating or sauce.
- Serve with a squeeze of lemon or a drizzle of balsamic glaze to add brightness and contrast.
Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup Italian-seasoned breadcrumbs or Panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 3 tbsp unsalted butter
- 2 tbsp olive oil
For the Creamy Parmesan Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp Dijon mustard (optional)
- 1/4 tsp black pepper
- About 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook on the stove, plus 15-20 minutes of baking time. In total, plan for around 40 minutes before you can enjoy your delicious Parmesan Chicken.
Step-by-Step Instructions:
1. Prepare and Flatten the Chicken:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper. Place each chicken breast between two sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound the chicken until about 1/2 inch thick. This helps the chicken cook evenly.
2. Set Up Dredging Stations:
In a shallow bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, onion powder, dried parsley, salt, and pepper. In another shallow dish, spread out the flour. In a third dish, whisk together the eggs and milk.
3. Coat the Chicken:
Take each chicken breast and first dredge it in the flour, shaking off any excess. Next, dip it into the egg mixture, making sure it’s fully coated. Finally, press the chicken into the Parmesan and breadcrumb mixture, coating it well on all sides.
4. Brown the Chicken:
Heat the butter and olive oil together in a large skillet over medium heat. When hot, add the coated chicken breasts. Cook about 3-4 minutes on each side, or until the coating turns golden brown and crispy.
5. Bake the Chicken:
Transfer the browned chicken breasts to your prepared baking dish. Put them in the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
6. Make the Creamy Parmesan Sauce:
While the chicken bakes, use the same skillet you cooked the chicken in. Add the heavy cream and chicken broth over medium heat. Stir in Dijon mustard (if using), the grated Parmesan cheese, and black pepper. Let it simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning if needed.
7. Serve and Enjoy:
Once the chicken is cooked, take it out of the oven. Spoon the creamy Parmesan sauce over each piece. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve it right away with your favorite sides like mashed potatoes, roasted potatoes, or steamed veggies. Enjoy your homemade Longhorn Steakhouse Parmesan Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken breasts in the fridge overnight before cooking. Pat them dry to remove excess moisture for better breading adhesion and crispiness.
How Should I Store Leftovers?
Place any leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce has thickened too much.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the creamy Parmesan sauce a day ahead and keep it refrigerated. Reheat slowly over low heat before serving, stirring occasionally to keep it smooth.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or whole milk, but the sauce won’t be quite as rich or thick. To boost thickness, you can add a small amount of flour or cornstarch mixed with cold water while simmering.