Easy Longhorn Steakhouse Parmesan Chicken

The first time I made Parmesan Crusted Chicken at home, it was on a rainy Sunday when all I craved was something comforting and warm—but I didn’t want to spend hours in the kitchen. I remembered a dish I had at a steakhouse years ago—crispy, cheesy, and golden-brown on the outside, yet juicy and tender inside. I set out to recreate that magic, and what came out of my oven was pure joy on a plate.

This Easy Longhorn Steakhouse Parmesan Chicken is a dream come true for beginner cooks. It’s straightforward, doesn’t require fancy kitchen gadgets, and delivers a crispy-cheesy crust with a tender chicken center. Plus, it’s high in protein, relatively low in carbs, and made with pantry staples. Whether you’re new to cooking or just need a no-fail dinner idea, this dish belongs in your weekly rotation.

Why This Recipe is Special

This recipe gives you restaurant-level flavor without restaurant-level stress. The crispy parmesan-breadcrumb crust locks in the juiciness of the chicken, while a creamy cheese topping adds richness without going overboard. It’s perfect for weeknights, dinner parties, or even meal prep. Best of all, it’s flexible—substitute ingredients based on what you already have and still get stellar results.

Ingredients and Preparation

Chicken Breast – The star of the show. It’s lean, cooks quickly, and its mild flavor absorbs seasoning beautifully.

Parmesan Cheese – Adds a nutty, salty depth and crispiness to the crust. Use fresh-grated for best results.

Provolone Cheese – Melts smoothly and adds creamy richness. Mozzarella can be used for a milder profile.

Breadcrumbs – Bring that golden, crunchy coating. Go for panko if you want extra crispiness, or gluten-free crumbs for dietary needs.

Mayonnaise – Acts as a base for the cheese layer, locking in moisture and helping the topping stick.

Garlic Powder & Onion Powder – Boost flavor without overpowering. Garlic brings warmth, while onion adds subtle sweetness.

Dried Oregano – Offers an earthy, herby undertone reminiscent of Italian comfort food.

Salt & Pepper – Enhance and balance all other flavors. Be mindful not to overdo it, especially with salty cheeses.

Optional Add-ins – Lemon zest for brightness, crushed red pepper for heat, or Dijon mustard for a tangy twist.

Step-by-Step Instructions

Step 1 Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper for easier cleanup.

Step 2 In a small bowl, combine mayonnaise, grated parmesan, and provolone cheese to make a creamy topping.

Step 3 In a separate bowl, mix breadcrumbs with garlic powder, onion powder, oregano, salt, and pepper.

Step 4 Pat chicken breasts dry with a paper towel, then place them in the baking dish. Spread the cheese mixture evenly over the top of each piece.

Step 5 Press the seasoned breadcrumbs onto the cheese-coated chicken breasts, covering them completely and pressing gently so the coating sticks.

Step 6 Bake for 25 to 30 minutes until the chicken is cooked through. Use a meat thermometer to ensure it reaches an internal temp of 165°F (74°C).

Step 7 Turn your oven to broil and cook for an additional 2 to 4 minutes, just until the top is golden and bubbly. Keep a close eye to avoid burning.

Step 8 Let the chicken rest for 5 minutes before serving to lock in juices and allow the crust to set.

Beginner Tips and Notes

• If your crust starts to brown too fast under the broiler, lower the oven rack or broil for a shorter time. Watch closely.
• Overcooked chicken = dry chicken. Use a thermometer to be sure you don’t pass 165°F.
• Breadcrumbs not sticking? Try lightly pressing them into the topping or chill the chicken for 10 minutes before baking to help set the crust.
• Don’t skip drying the chicken. Moisture on the surface prevents proper browning and can make the coating slide off.
• No provolone? Use mozzarella or a combo of cheddar and parmesan for a richer flavor.
• No thermometer? Cut into the thickest part of the breast—juices should run clear and the inside should be opaque.

Serving Suggestions

• Classic Pairings: Serve with garlic mashed potatoes, steamed green beans, or a Caesar salad.
• Lighter Options: A crisp arugula salad with lemon vinaigrette balances the richness of the cheese.
• Add a Sauce: Drizzle with a balsamic glaze or a squeeze of fresh lemon juice for brightness.
• Leftover Tips: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the crust crispy.
• Freezer-Friendly: Freeze breaded, uncooked chicken breasts individually. Bake from frozen with a few extra minutes added to the cooking time.

Conclusion

This Parmesan Crusted Chicken is the kind of dish that proves you don’t need years of cooking experience to make something that feels indulgent, nourishing, and downright delicious. Whether you’re feeding your family or just cooking for yourself, it’s a recipe that builds confidence and delivers comfort. If you try it out, leave a comment and let us know how it turned out—or how you made it your own. Your journey into easy sheet pan dinners and quick and healthy meals starts here.

FAQ About Parmesan Crusted Chicken

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