Longhorn Steakhouse Parmesan Chicken Recipe

If you’ve ever been to Longhorn Steakhouse, you might just fall in love with their Parmesan Chicken — a golden, crispy, cheesy delight that’s juicy on the inside and packed with flavor. This Longhorn Steakhouse Parmesan Chicken Recipe is one of those dishes that’s perfect when you want something comforting, impressive, yet surprisingly easy to whip up on a busy weeknight or for a weekend treat.

I first tried recreating this recipe when I was craving that exact restaurant experience at home without the wait. Trust me, once you master this, you’ll find yourself making it over and over, especially when friends come over and need a reliable crowd-pleaser. The combination of crispy breading, melty mozzarella and Parmesan, plus a garlic and Italian herb kick is absolutely irresistible.

Ingredients You’ll Need

The magic of this recipe really comes down to fresh ingredients that blend beautifully together to give you that traditional yet satisfying flavor. Most of these ingredients are pantry staples, which makes this dish even more accessible and stress-free to prepare.

• Chicken breasts: I use boneless, skinless for easy breading and even cooking. Pound them a little for uniform thickness.
• Bread crumbs: Plain or Italian seasoned bread crumbs work fine, but I love using panko for extra crunch.
• Grated Parmesan cheese: Freshly grated gives a better flavor punch than pre-grated.
• Shredded mozzarella cheese: This adds the gooey, melty texture that contrasts perfectly with the crispy exterior.
• All-purpose flour: Helps the breading stick and creates that light crust.
• Eggs: Whisked with milk, they act as a glue for the breading to cling to the chicken.
• Milk: Just enough to thin out the eggs for an even coating.
• Garlic: Fresh minced brings that warm aromatic base—avoid garlic powder here for the same depth.
• Italian seasoning: A blend of herbs that enhances the flavor profile authentically.
• Salt and black pepper: For seasoning that brightens all the other flavors.
• Olive oil: Use a good quality olive oil for frying—it gives a lovely color and flavor.

Variations

I love personalizing this Longhorn Steakhouse Parmesan Chicken Recipe depending on the mood or what’s in the fridge. Feel free to swap or add ingredients to make the dish your own — that’s part of the fun, right?

• Spicy kick: Adding a pinch of cayenne or red pepper flakes to the breading mix gives it a nice heat without overpowering.
• Herb twist: Fresh chopped basil or parsley sprinkled on top right before serving adds a fresh, bright flavor.
• Gluten-free: Use gluten-free breadcrumbs and flour alternatives so everyone at the table can enjoy it.
• Cheese swap: Try provolone or a blend of Italian cheeses to switch up the taste while keeping it gooey.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Step 1: Prep Your Chicken for Even Cooking

Start by pounding your chicken breasts gently to an even thickness, about half an inch. This little step helps the chicken cook evenly and stay juicy. Season each piece lightly with salt and pepper — it’s the foundation of flavor before the coating goes on.

Step 2: Set Up Your Breading Stations

You’ll want three shallow bowls: one with the flour, seasoned with a pinch of salt and pepper; the second with eggs whisked together with milk; and the third with a mix of bread crumbs, grated Parmesan, minced garlic, and Italian seasoning. I like to toss them well so every bite is bursting with that herb and garlic goodness.

Step 3: Bread the Chicken Like a Pro

Coat each piece of chicken first in flour, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumb and cheese mix. Make sure each piece is coated evenly and generously — that’s where all the flavor and crispy texture come from.

Step 4: Pan-Fry to Golden Perfection

Heat your olive oil in a large skillet over medium heat. Once hot, add the chicken pieces and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Don’t crowd the pan – cooking in batches if needed ensures that crispy crust stays nice and crunchy.

How to Serve Longhorn Steakhouse Parmesan Chicken Recipe

Garnishes

I usually sprinkle a little extra freshly grated Parmesan and some chopped fresh parsley over the top. It brightens up the dish visually and adds a fresh pop of herb flavor that balances the richness perfectly.

Side Dishes

On my table, this chicken shines alongside buttery mashed potatoes, garlic green beans, or even a crisp Caesar salad. If you want to keep it light, steamed broccoli or roasted asparagus also pair beautifully.

Creative Ways to Present

For special occasions, I love arranging the chicken on a large platter with lemon wedges and fresh herbs scattered around. You can also serve individual portions topped with a drizzle of marinara to give it a bit of an Italian flair — a fun twist that guests always enjoy.

Make Ahead and Storage

Storing Leftovers

I store leftover parmesan chicken in an airtight container in the fridge for up to 3 days. It keeps well, but make sure it’s fully cooled before sealing to maintain the crispy coating as much as possible.

Freezing

If you want to save some for later, freezing is definitely an option. I freeze pieces individually on a baking sheet first, then transfer them to a freezer bag so they don’t stick together. Thaw overnight in the fridge before reheating for best results.

Reheating

For reheating, I skip the microwave because it tends to make the breading soggy. Instead, pop leftover chicken into a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy again. You’ll get that freshly-cooked crunch back!

FAQs

Final Thoughts

This Longhorn Steakhouse Parmesan Chicken Recipe has a special place in my regular dinner rotation because it’s reliably delicious, easy to make, and always impresses without a ton of fuss. If you’ve been craving that wonderfully crispy, cheesy chicken from the restaurant, I wholeheartedly encourage you to give it a try at home. You’ll love how the flavors come together, and once it’s part of your repertoire, I bet it becomes one of your favorites too!

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