Name: Longhorn Steakhouse Parmesan Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 boneless, skinless chicken breasts ((6-8 oz each, pounded to 1/2-inch thickness)); 1/2 cup all-purpose flour; 2 large eggs (beaten); 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese ((freshly grated recommended)); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3-4 tablespoons olive oil or vegetable oil ((for pan-frying)); Lemon wedges; fresh parsley; marinara sauce

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There’s something undeniably comforting and satisfying about a perfectly cooked Longhorn Steakhouse Parmesan Chicken. That golden, crispy crust, the juicy, tender chicken within, and that wonderfully savory Parmesan flavor – it’s a dish that consistently hits the spot. I remember the first time I tried to recreate it at home; I thought it would be simple, but getting that exact restaurant-quality taste and texture was trickier than I imagined. That’s why I decided to delve deep, consulting with not one, but three incredible chefs to unlock the true secrets behind this beloved dish.

Why You’ll Love This Dish

This isn’t just any chicken recipe; it’s a taste of a beloved restaurant experience brought right into your kitchen. You’ll be making a dish that boasts incredible flavor and a satisfying texture, perfect for a cozy weeknight meal or an impressive dinner party. What makes this particular Longhorn Steakhouse Parmesan Chicken recipe stand out is the collective wisdom of three culinary experts, ensuring you get those subtle nuances that transform a good dish into a truly great one. It’s comforting, hearty, and surprisingly achievable at home, offering that perfect balance of crispy exterior and succulent interior.

> “I’ve always admired how Longhorn’s Parmesan Chicken manages to stay so juicy. The key, I found, is in the quick sear and then finishing it in the oven. It locks in all that moisture while still getting that lovely crisp.” – Chef Alex, Culinary Instructor.

The Cooking Process Explained

Before we dive into the specific ingredients, let’s get a bird’s-eye view of how this Longhorn Steakhouse Parmesan Chicken comes together. The general approach involves preparing your chicken breasts, often by butterflying or pounding them thin for even cooking. Then, you’ll embark on a two-stage coating process to achieve that signature crispy Parmesan crust. This coated chicken is initially pan-fried to get a beautiful golden-brown sear, and then, crucially, it finishes its cooking journey in the oven. This ensures the chicken is cooked through without drying out, while the crust becomes perfectly crisp. Finally, a simple, delicious sauce or topping often accompanies it, bringing all the flavors together.

What You’ll Need

To whip up this fantastic Longhorn Steakhouse Parmesan Chicken, here’s your essential shopping list. Note that some ingredients might have chef-recommended alternatives.

Boneless, Skinless Chicken Breasts: 4 pieces (about 6-8 oz each). Chef Maria suggests organic, free-range for best flavor, and uniformly sized pieces for even cooking.
All-Purpose Flour: 1/2 cup
Eggs: 2 large, beaten
Panko Breadcrumbs: 1 cup. Chef Ken recommends Panko for superior crispiness over regular breadcrumbs.
Grated Parmesan Cheese: 1/2 cup, plus extra for serving. Freshly grated makes a huge difference here.
Garlic Powder: 1 teaspoon
Onion Powder: 1/2 teaspoon
Dried Italian Seasoning: 1 teaspoon
Salt: 1 teaspoon, or to taste
Black Pepper: 1/2 teaspoon, or to taste
Olive Oil: 2-3 tablespoons, for pan-frying
Butter: 2 tablespoons
Chicken Broth (low sodium): 1/2 cup
Heavy Cream: 1/4 cup. Optional, for a richer sauce.
Fresh Parsley: 2 tablespoons, chopped, for garnish

Directions to Follow

Let’s get cooking! Here’s a step-by-step guide to mastering your Longhorn Steakhouse Parmesan Chicken:

Prep the Chicken: Preheat your oven to 375°F (190°C). Pat chicken breasts dry with paper towels. If they are very thick, carefully butterfly them or pound them to an even 1/2 to 3/4-inch thickness. This ensures even cooking.
Set Up Breading Stations: Create three shallow dishes.

Dish 1: Combine flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Dish 2: Whisk eggs.
Dish 3: Mix Panko breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, onion powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Breading the Chicken: Dredge each chicken breast first in the flour, shaking off excess. Then dip it into the beaten eggs, letting any extra drip off. Finally, press firmly into the Panko-Parmesan mixture, ensuring it’s completely coated on all sides.
Pan-Sear: Heat olive oil in a large oven-safe skillet (cast iron works beautifully) over medium-high heat. Once hot, carefully place the breaded chicken breasts in the skillet. Cook for 3-4 minutes per side, until deeply golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
Oven Finish: Transfer the skillet with the seared chicken immediately to the preheated oven. Bake for 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Make the Pan Sauce (Optional but recommended): While the chicken is in the oven, if desired, carefully drain most of the oil from the skillet, leaving any flavorful browned bits. Add butter to the skillet over medium heat. Once melted, stir in the chicken broth, scraping up any fond (browned bits) from the bottom of the pan. Bring to a simmer, then stir in heavy cream (if using) and a pinch more Parmesan. Cook for 2-3 minutes until slightly thickened.
Serve: Remove chicken from the oven. Let it rest for 5 minutes before serving. Drizzle with the pan sauce, if made, and garnish with fresh chopped parsley and extra grated Parmesan.

Best Ways to Enjoy It

This Longhorn Steakhouse Parmesan Chicken is a star on its own, but it truly shines when paired thoughtfully. For a classic, restaurant-style experience, serve it alongside a generous helping of creamy mashed potatoes and steamed asparagus or green beans. The richness of the chicken pairs beautifully with the light, fresh vegetables. If you’re looking for something a little different, a simple, crisp garden salad with a vinaigrette dressing would cut through the richness wonderfully. Or, for a more indulgent meal, consider some garlicky pasta or a side of wild rice pilaf.

How to Store & Freeze

Leftovers of this Parmesan chicken are just as delicious! Once cooled, transfer any remaining chicken to an airtight container and refrigerate for up to 3-4 days.

Reheating: For best results, reheat in a preheated oven at 300°F (150°C) for about 10-15 minutes, or in a toaster oven, until warmed through. This helps keep the crust crispy. Microwaving is an option, but it may soften the breading.

Freezing: You can freeze cooked Parmesan chicken for up to 2-3 months. Place individual portions on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container with parchment paper between layers to prevent sticking. Thaw overnight in the refrigerator before reheating. Always ensure the chicken is piping hot before serving.

Helpful Cooking Tips

Pound Evenly: Chef Alex stresses the importance of evenly pounded chicken breasts. “If one part is thicker, it will cook slower, leading to dry spots in the thinner areas.” Use a meat mallet or a heavy pan between two sheets of plastic wrap.
Don’t Overcrowd: When pan-frying, cook in batches if necessary. Overcrowding the pan lowers the oil temperature, leading to steamed chicken rather than crispy.
Internal Temperature is Key: Use a meat thermometer to ensure the chicken reaches 165°F (74°C). This guarantees it’s safely cooked and perfectly juicy, preventing overdoing it.
Fresh Parmesan: While pre-grated works, freshly grated Parmesan melts better and offers a far more vibrant, nutty flavor, as Chef Maria points out.
Rest the Chicken: After coming out of the oven, allowing the chicken to rest for 5 minutes lets the juices redistribute, resulting in a more tender and moist piece of chicken.

Creative Twists

Looking to experiment with your Longhorn Steakhouse Parmesan Chicken? Here are a few ideas from our chefs:

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to your breading mixture for a subtle heat.
Herb Variations: Experiment with different dried herbs in your breading. Rosemary or oregano can provide a delightful aromatic twist.
Lemon-Garlic Pan Sauce: Instead of chicken broth and cream, deglaze the pan with white wine, then add lemon juice, a little butter, and fresh minced garlic for a brighter, zippier sauce.
Stuffed Chicken: For an extra decadent meal, butterfly the chicken, fill it with a mixture of cream cheese, spinach, and a little extra Parmesan before breading and cooking.
Gluten-Free Option: Use almond flour or a gluten-free all-purpose flour blend for dredging, and gluten-free Panko breadcrumbs for the coating.

FAQ

Q1: Can I make this with chicken thighs instead of breasts?
A1: Yes, absolutely! Chicken thighs are more forgiving and remain very juicy. Adjust cooking time accordingly; thighs might need a few minutes longer in the oven due to their fat content and shape. Ensure they reach an internal temperature of 175°F (80°C).

Q2: What’s the best way to get a really crispy crust?
A2: Chef Ken emphasizes a few things: use Panko breadcrumbs, ensure your oil is hot enough before adding the chicken, and don’t overcrowd the pan. Also, finishing in the oven after a good sear helps maintain that crispness without burning the exterior. Make sure the chicken is patted very dry before breading.

Q3: Can I prepare the chicken ahead of time?
A3: You can bread the chicken a few hours in advance and keep it refrigerated on a wire rack uncovered (or lightly covered with parchment paper) until ready to cook. This can even slightly improve crispiness as the coating “sets.” This dish is best enjoyed immediately after cooking for optimal texture.