Longhorn Steakhouse Parmesan Chicken is a dish that brings together juicy chicken breasts coated in a crispy Parmesan crust. It’s a wonderful mix of crunchy and creamy, with the parmesan adding a nice salty punch that makes every bite satisfying. The golden-browned exterior hides tender, flavorful chicken inside that’s just perfect for dinner any night of the week.
I love how this recipe delivers steakhouse vibes right at home without any fuss. The Parmesan coating is my favorite part—it adds such a great texture and flavor that makes the chicken feel special. I like to double up on the Parmesan to get that extra crunchy crust, and a squeeze of fresh lemon over the top always brightens it up just right.
When I serve this, I usually go for simple sides like steamed veggies or a fresh salad so the chicken really takes center stage. It feels like a nice treat for the family or when guests come over since it looks fancy but is super easy to make. This dish never fails to be a crowd-pleaser, and I always get asked for seconds—or the recipe!
Key Ingredients & Substitutions
Chicken breasts: Using boneless and skinless helps the coating stick and cooks evenly. If you want, you can also use chicken thighs for a juicier option but adjust cooking time.
Parmesan cheese: Freshly grated Parmesan adds great flavor and helps the crust crisp up. Pre-grated works too but fresh really makes a difference in taste.
Bread crumbs: Italian seasoned breadcrumbs add flavor, but panko crumbs give an extra crunchy texture. If you don’t have seasoned crumbs, add a bit of Italian seasoning or dried herbs to plain breadcrumbs.
Eggs and cream: They help the coating stick and keep the chicken moist. You can swap heavy cream for milk or even buttermilk for a little tang.
Spices: Garlic powder, onion powder, and smoked paprika add nice depth and a subtle smoky flavor. Feel free to adjust amounts to suit your taste.
How Do You Get the Crispy, Golden Crust Every Time?
The secret to a perfect crust is a few key steps:
- Dry the chicken well before coating. This helps the breading stick better and prevents sogginess.
- Press the breading mixture firmly onto the chicken to create an even coating.
- Cook the chicken on medium heat in oil until golden brown on both sides before finishing in the oven. Don’t move the chicken too much while frying to let it crisp.
- Using an oven-safe skillet means you can brown the chicken on the stove and bake it without transferring to another dish, keeping the crust intact.
These steps lead to a beautifully crisp, golden crust with juicy chicken inside, just like at Longhorn!
Equipment You’ll Need
- Oven-safe skillet – I recommend this because it lets you cook and bake the chicken in one pan for easy cleanup.
- Mixing bowls – used for the egg wash and breading mixture; they make coating the chicken straightforward.
- Meat thermometer – helps ensure your chicken is cooked to the perfect 165°F without overcooking.
- Cooking tongs or a fork – for handling the chicken without messing up the crust.
- Cooking spray or extra oil – to prevent sticking and get an even golden finish.
Flavor Variations & Add-Ins
- Cheesy twist: Top the chicken with a little mozzarella or provolone cheese during the last few minutes of baking for a melty topping.
- Herb flavor: Mix chopped fresh basil, oregano, or thyme into the breadcrumbs to add a fresh, aromatic touch.
- Spicy kick: Add a pinch of cayenne pepper or smoked chili powder to the breading for some heat.
- Extra veggies: Serve alongside roasted or sautéed vegetables like bell peppers, zucchini, or cherry tomatoes to make the meal more colorful and healthy.
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 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 large eggs
- 2 tablespoons heavy cream or milk
- 2-3 tablespoons olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15-20 minutes to cook, including browning on the stove and finishing in the oven. Total time: around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This gets it ready for baking the chicken after searing.
2. Prepare the Chicken:
Pat your chicken breasts dry with paper towels. If they’re thick, slice each horizontally or gently pound them to about ½ inch thickness so they cook evenly.
3. Mix the Breading:
In a shallow bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir it all together well.
4. Make the Egg Wash:
In another bowl, whisk together the eggs and heavy cream or milk until smooth. This helps the breading stick to the chicken better.
5. Coat the Chicken:
Dip each chicken breast into the egg wash first, letting the extra drip off. Then press the chicken firmly into the Parmesan breadcrumb mixture so it’s coated evenly on all sides.
6. Brown the Chicken:
Heat olive oil in a large oven-safe skillet over medium heat. When hot, add the breaded chicken breasts. Cook them for 3-4 minutes on each side, until they’re golden and crispy.
7. Finish Baking:
Transfer the skillet to your preheated oven. Bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
8. Serve and Enjoy:
Remove the chicken from the oven and let it rest a few minutes. Garnish with chopped fresh parsley and serve with lemon wedges if you like. This goes great alongside mashed potatoes and steamed green beans or asparagus.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before you start. Thaw it overnight in the fridge or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing it every 30 minutes. Pat dry thoroughly before coating.
Can I Make This Ahead of Time?
Absolutely! You can bread the chicken and keep it covered in the fridge for up to 24 hours before cooking. Just bring it to room temperature before frying to ensure even cooking and a crispy crust.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to keep the crust crispy, or warm in the oven at 350°F until heated through.
Can I Substitute Parmesan Cheese?
You can substitute Pecorino Romano for a sharper flavor or use a blend of Parmesan and Asiago cheeses. Avoid pre-shredded blends with anti-caking agents as they might not crisp up as nicely.
