Picture this: You’re at Longhorn Steakhouse, expecting to dive into a big, juicy steak. It’s a steakhouse, after all—who in their right mind goes to Longhorn and orders chicken? But then, something happens. You spot it on the menu. Longhorn Steakhouse Parmesan Chicken.
You hesitate. Chicken? At a place that specializes in beef? Sounds risky.
But you go for it. And then—it happens. That first bite.
Crispy, golden-brown coating, crunchy on the outside, juicy on the inside. The gooey mix of Parmesan and mozzarella, melting perfectly over the top. A little kick from the garlic and Italian seasoning. Suddenly, you forget about the steak entirely.
That, my friend, is the Longhorn Steakhouse Parmesan Chicken experience. And now, I’m here to tell you that you do not need to go to Longhorn to enjoy it. You can make this magic happen in your own kitchen, and guess what? It’s shockingly easy.
Let’s get into it.
How Parmesan Chicken Became a Longhorn Legend
The Accidental Star of a Steakhouse
Longhorn Steakhouse has been serving up steaks, ribs, and all things beef since 1981. But even a steakhouse knows that not everyone is walking through the door craving a 12-ounce sirloin. Some folks want variety, something a little different but still hearty, rich, and full of flavor.
So, they introduced a few chicken options, including this crispy, cheesy masterpiece. And guess what? It took on a life of its own.
Now, it’s one of their most-ordered dishes, stealing the spotlight from the very steaks it was meant to complement. Who knew chicken could hold its own in a steakhouse?
Why This Chicken Hits Different
What makes this dish so dangerously addictive? It’s all about balance.
- Crunch + Juiciness: The crispy Parmesan-breadcrumb crust locks in moisture, so you get that golden crunch outside and tender, juicy chicken inside.
- Savory + Cheesy Goodness: Parmesan and mozzarella come together for a rich, melty, garlicky topping that makes every bite better than the last.
- Simple + Bold Flavors: This dish doesn’t rely on complicated ingredients, just smart seasoning and great textures.
And the best part? You can totally nail this dish at home with just a few pantry staples and a little patience.
How to Make Longhorn Parmesan Chicken at Home
Step 1: Prepping the Chicken Like a Pro
You’ll need boneless, skinless chicken breasts. If they’re thick and uneven, give them a few whacks with a meat mallet (or, let’s be real, the bottom of a heavy pan) until they’re about ½ inch thick. This helps them cook evenly and stay juicy.
Step 2: Setting Up Your Breading Stations
Grab three shallow bowls:
- Flour Mix: All-purpose flour, salt, and pepper. This step helps the egg stick.
- Egg Wash: A couple of whisked eggs + a splash of milk. This is the glue for the breadcrumbs.
- Parmesan-Breadcrumb Coating: The real MVP. Mix together panko breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.
Step 3: The Coating Game Plan
Here’s where people mess up—lazy breading leads to a sad crust. So follow this:
- Coat the chicken in flour (shake off the extra).
- Dip it in the egg wash—make sure it’s fully covered.
- Press it firmly into the Parmesan-breadcrumb mixture. You want it to really stick so you get that crispy goodness in every bite.
Step 4: Searing for Maximum Flavor
Heat a couple of tablespoons of olive oil in a pan over medium-high heat. Once the oil is hot, add the chicken.
Let it cook for about 3-4 minutes per side, just until you see that beautiful golden-brown crust. You’re not cooking it through just yet—this is just the foundation of crispiness.
Step 5: The Cheesy Finish
Now, mix up the best topping ever:
- Shredded mozzarella (for the gooey stretch factor)
- More Parmesan (because obviously)
- Minced garlic (for an extra kick)
Sprinkle this glorious mix right on top of the chicken and get ready for the magic.
Step 6: Bake Until Perfect
Pop the chicken onto a baking sheet and slide it into a 375°F oven for about 20 minutes. You’re aiming for an internal temperature of 165°F—and a topping that’s golden, bubbly, and slightly crispy.
Let it rest for a couple of minutes before digging in. I know, waiting is hard. But trust me, it’s worth it.
Tips for Absolutely Nailing This Dish
- Use freshly grated Parmesan. The pre-shredded stuff? No. Just no.
- Panko breadcrumbs are your best friend. Regular breadcrumbs won’t give you the same crunch.
- Don’t skimp on the cheese topping. That final layer is what makes this dish a showstopper.
What to Serve With Parmesan Chicken
This chicken is a main character, but a great supporting cast makes it even better. Some killer side dish ideas:
- Garlic Mashed Potatoes – Because creamy + crispy = perfection.
- Steamed Broccoli or Roasted Asparagus – Gotta have something green to feel responsible.
- Caesar Salad – The fresh crunch balances out all that cheesy goodness.
The Leftover Game Plan
If you somehow don’t eat all of it in one sitting (rare, but okay), here’s how to store and reheat it without ruining the crispiness:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Oven at 350°F for 10 minutes (do not microwave unless you like soggy sadness).
- Freeze: Wrap tightly and freeze for up to 3 months.
Longhorn Steakhouse Parmesan Chicken
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- For the Breading:
- ½ cup all-purpose flour
- 2 eggs
- ¼ cup milk
- 1 cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- For Cooking:
- 2 tablespoons olive oil
- For the Cheese Topping:
- ½ cup Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
Instructions
- Prep the Chicken: Pound the chicken breasts to an even thickness (about ½ inch). Season both sides with salt, pepper, and Italian seasoning.
- Prepare the Coating: In one shallow bowl, add the flour. In a second bowl, whisk together the eggs and milk. In a third bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
- Coat the Chicken: Dredge each piece of chicken in flour, then dip into the egg mixture, and finally press firmly into the Parmesan-breadcrumb mixture to fully coat.
- Sear for Crispiness: Heat olive oil in a large skillet over medium-high heat. Sear each chicken breast for 3-4 minutes per side until golden brown.
- Add the Cheese Topping: In a small bowl, mix Parmesan, mozzarella, and minced garlic. Place the seared chicken on a baking sheet and generously top each piece with the cheese mixture.
- Bake to Perfection: Transfer to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
- Rest & Serve: Let the chicken rest for 5 minutes before serving. Enjoy with mashed potatoes, steamed vegetables, or a Caesar salad.
Notes
- For extra crispiness, double-dip the breading. Let the first coating sit for a few minutes, then repeat the egg wash and breadcrumb step before cooking.
- Use freshly grated Parmesan for the best flavor. Pre-shredded cheese won’t melt as well.
- Avoid overcooking by using a meat thermometer. The ideal internal temperature is 165°F.
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the crust crispy. Avoid microwaving to prevent sogginess.
More Delicious Chicken Recipes to Try
- Buffalo Wild Wings Garlic Parmesan Chicken Pasta
- Crockpot Garlic Parmesan Chicken Pasta
- Creamy Garlic Parmesan Chicken Pasta
- Crispy Baked Ranch Chicken
If you’ve never had Longhorn Steakhouse Parmesan Chicken, this is your sign to fix that immediately. And if you have, now you know how to make it anytime you want, without ever leaving your house.
It’s crispy, cheesy, flavorful, and stupidly easy to make. Whether you’re cooking for your family, impressing a dinner guest, or just treating yourself, this dish delivers every single time.
So go on—grab some chicken, some cheese, and get cooking. Just be prepared for people to ask you to make this again and again.
Because once you taste it? There’s no going back.
