Classic Longhorn Steakhouse Parmesan Chicken
Enjoy a restaurant-quality meal at home with this rich and creamy Parmesan Chicken, inspired by Longhorn Steakhouse.
Equipment
- paper towels
- small bowl
- large oven-safe skillet (cast iron or stainless steel)
- plate
Ingredients
For the Chicken
- 4 each boneless, skinless chicken breasts about 6-8 oz each, pounded to an even ½-inch thickness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Parmesan Cream Sauce
- 2 tablespoons unsalted butter
- 2 minced cloves garlic
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese plus extra for topping
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken
- Pat chicken dry and season generously with garlic powder, onion powder, Italian seasoning, salt, and pepper.
Sear the Chicken
- Sear chicken in hot olive oil in an oven-safe skillet for 4-6 minutes per side until golden brown and cooked through; set aside.
Make the Sauce
- Melt butter in the same skillet, scrape up browned bits, then add minced garlic and cook for 30 seconds until fragrant.
Simmer and Thicken
- Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese, salt, and pepper until melted and slightly thickened.
Combine and Finish
- Return chicken to the skillet, nestling it in the sauce, and sprinkle with additional Parmesan cheese.
Bake (Optional but Recommended)
- Transfer to a preheated oven at 375°F (190°C) for 5-7 minutes until bubbly and golden, or broil for 2-3 minutes, watching closely.
Garnish and Serve
- Garnish with fresh chopped parsley and serve immediately.
Notes
For extra flavor, consider marinating the chicken for 30 minutes before cooking. Adjust seasoning to taste, and feel free to add a pinch of red pepper flakes to the sauce for a bit of heat.