Longhorn Steakhouse Parmesan Chicken

Introduction

There is a certain Thursday-night kind of magic that Longhorn Steakhouse Parmesan Chicken brings to mind: the warm salt of melted Parmesan, the crisp, golden crust that snaps beneath a fork, and a garlic-butter aroma that wraps the kitchen like a cozy blanket. Longhorn Steakhouse Parmesan Chicken lives in that memory — an easy meal that feels a little celebratory but comes together like a simple dinner. The first time I made this copycat at home, my kids stopped mid-story to listen to the sizzle, and my partner declared it a new family favorite. If you love creamy garlic flavors, try pairing it with this chicken garlic parmesan pasta for full comfort on a plate.

Why Make This Recipe

It is a comforting recipe that tastes restaurant-made but is a homemade dish you can trust.
Quick prep and fast cook time make it perfect for weeknights and festive cooking alike.
Crowd-pleaser: kids, grandparents, and friends will all reach for seconds.
Versatile ingredients mean you can tweak it for low-carb nights or a richer, creamier dinner.
Balanced flavors — savory Parmesan, bright lemon, and buttery garlic — make it feel special without the fuss.

Ingredients You’ll Need

Boneless, skinless chicken breasts (4): Pound to even thickness for quick, even cooking. Use thighs for juicier results.
All-purpose flour (1 cup): Lightly dredges the chicken for a crisp bite; use gluten-free flour for a GF option.
Eggs (2 large): Make an easy binding bath for the Parmesan crust.
Panko breadcrumbs (1 1/2 cups): For extra crunch. Swap for crushed cornflakes for a gluten-free crunch.
Grated Parmesan cheese (1 cup): Use freshly grated for the best melt and flavor.
Garlic powder (1 teaspoon) and onion powder (1/2 teaspoon): Add savory depth.
Salt and black pepper: Season generously.
Unsalted butter (3 tablespoons) and olive oil (2 tablespoons): Butter for flavor, oil for a higher smoke point.
Minced garlic (2 cloves): Fresh and fragrant — substituting garlic paste will still work.
Lemon juice (1 tablespoon): Brightens the dish; a little zest makes it festive.
Fresh parsley, chopped (2 tablespoons): For garnish and a fresh pop.

Substitutions: Use Greek yogurt instead of sour cream in a side dish for a lighter option. For dairy-free diets, try a vegan Parmesan and olive oil-only sear for a delicious twist.

Prep and Cook Time

Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: 30–35 minutes

This is an easy meal — quick enough for busy nights, and still worth savoring when you have company.

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. This ensures even cooking and a tender bite.
Set up dredging stations: In one shallow bowl whisk the eggs with a tablespoon of water. In another mix flour seasoned with a pinch of salt and pepper. In a third bowl combine panko, grated Parmesan, garlic powder, and onion powder.
Coat the chicken: Dredge each breast first in flour, then dip into the egg wash, and press firmly into the Parmesan-panko mix so a golden crust adheres. You want that crispy, toasted shell that sings when you bite into it.
Sear and bake: Heat butter and olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the chicken and cook 2–3 minutes per side until golden brown. The aroma of butter and toasted Parmesan will fill your kitchen and pull everyone to the counter.
Finish in the oven: Transfer the skillet to a preheated 400°F oven and bake 8–10 minutes until internal temperature reaches 165°F. Squeeze lemon juice over each breast right after removing from the oven, then sprinkle with fresh parsley.
Rest and serve: Let the chicken rest 3–4 minutes so juices settle. Serve immediately over a bed of your favorite sides. For a creamy accompaniment, pair with this creamy garlic parmesan chicken pasta — the textures sing together.

Tips and Creative Variations

Add lemon zest to the breadcrumb mix for a brighter, more festive cooking moment.
Mix in a pinch of smoked paprika or cayenne for a subtle warmth.
For a lower-carb version, replace panko with almond meal and bake on a wire rack to keep it crisp.
Make it cheesy: top with a slice of mozzarella and return to the oven until melted for a richer, almost parmigiana-style finish.
Herb-forward: swap parsley for fresh basil or thyme for a seasonal twist.

Serving Ideas

Picture plates shining with golden crusts, steam rising, laughter around the table. Serve Longhorn Steakhouse Parmesan Chicken with:

Garlic mashed potatoes and roasted green beans for a classic, comforting meal.
A crisp Caesar salad and crusty bread for a lighter, bistro-style dinner.
Roasted Brussels sprouts and a glass of chilled Chardonnay for a festive cooking moment.
After an indulgent main, finish the evening with a small, delicious dessert like lemon bars to echo the citrus notes.

Storing and Reheating

Refrigerator: Store in an airtight container up to 3 days.
Freezer: Freeze individually wrapped pieces for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F oven on a baking sheet for 8–12 minutes to restore crispness. Avoid microwaving if you want to keep the crust crunchy; if you must, use short bursts and finish in the oven or a hot skillet.

Pro Tips for Success

Pound the chicken evenly: Even thickness equals even cooking and prevents dry edges.
Press the crumbs firmly: A tightly packed crust holds up during cooking and gives that satisfying crunch.
Use a mix of butter and oil: Butter provides flavor, oil raises the smoke point so you can sear without burning.
Rest before slicing: Letting the chicken rest keeps it juicy and prevents the plate from becoming a juice puddle.
Thermometer is your friend: Aim for 165°F internal temperature for safe, juicy chicken every time.

FAQs

Q: Can I freeze this recipe?
A: Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven for best texture.

Q: What is the best substitute for panko?
A: Crushed cornflakes, crushed crackers, or almond meal for a low-carb option work well. Each will change texture slightly but remain delicious.

Q: Can I make this spicy?
A: Absolutely. Add 1/2 teaspoon cayenne pepper or a teaspoon of chili powder to the breadcrumb mix for a gentle kick.

Q: Is this recipe kid-friendly?
A: Definitely. The crispy crust and mild, cheesy flavor are usually a hit with kids and adults alike.

Conclusion

I always come back to Longhorn Steakhouse Parmesan Chicken on nights when I want comfort without complication, when I want the home to smell like love in the form of garlic and butter. It is a simple dinner that dresses up for guests and quietly comforts on ordinary evenings — a true family favorite. If you enjoy trying copycat versions and want more inspiration, check out this Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook, this savory Longhorn Parmesan Crusted Chicken – The Country Cook, and another great take at Longhorn Crusted Parmesan Chicken CopyCat – Melissa Jo Real. Try it, make it your own, and invite someone to share a plate — good food tastes better with company.

Contents

1 Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken

A comforting copycat recipe of the famous Longhorn Steakhouse Parmesan Chicken, featuring a crispy crust and savory garlic flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 400 kcal

Ingredients

Main Ingredients

4 pieces Boneless, skinless chicken breasts Pound to even thickness for quick, even cooking. Use thighs for juicier results.
1 cup All-purpose flour Lightly dredges the chicken for a crisp bite; use gluten-free flour for a GF option.
2 large Eggs Make an easy binding bath for the Parmesan crust.
1.5 cups Panko breadcrumbs For extra crunch. Swap for crushed cornflakes for a gluten-free crunch.
1 cup Grated Parmesan cheese Use freshly grated for the best melt and flavor.
1 teaspoon Garlic powder Adds savory depth.
0.5 teaspoon Onion powder Adds savory depth.
to taste Salt and black pepper Season generously.
3 tablespoons Unsalted butter For flavor.
2 tablespoons Olive oil For a higher smoke point.
2 cloves Minced garlic Fresh and fragrant; substituting garlic paste will still work.
1 tablespoon Lemon juice Brightens the dish; a little zest makes it festive.
2 tablespoons Fresh parsley, chopped For garnish and a fresh pop.

Instructions

Preparation

Place each chicken breast between two sheets of plastic wrap and pound to about 1/2-inch thickness.
In one shallow bowl, whisk the eggs with a tablespoon of water. In another, mix flour seasoned with a pinch of salt and pepper. In a third bowl combine panko, grated Parmesan, garlic powder, and onion powder.

Coating

Dredge each breast first in flour, then dip into the egg wash, and press firmly into the Parmesan-panko mix.

Cooking

Heat butter and olive oil in an oven-safe skillet over medium-high heat until shimmering.
Add the coated chicken and cook for 2–3 minutes per side until golden brown.
Transfer the skillet to a preheated 400°F oven and bake for 8–10 minutes until internal temperature reaches 165°F.
Squeeze lemon juice over each breast right after removing from the oven, then sprinkle with fresh parsley.

Serving

Let the chicken rest for 3–4 minutes before serving.

Notes

Store in an airtight container up to 3 days. Freeze individually wrapped pieces for up to 3 months.

Keyword Comfort Food, Copycat Recipe, Easy Dinner, Family Recipe, Parmesan Chicken

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest