Longhorn Steakhouse Parmesan Chicken

There’s something undeniably satisfying about recreating your favorite restaurant dishes at home. I still remember the first time I attempted a parmesan crusted chicken recipe—it was inspired by a birthday dinner at Longhorn Steakhouse. I had no idea what I was doing, but the excitement of achieving that golden, cheesy crust in my own kitchen pushed me through. Surprisingly, the dish turned out amazing, and it quickly became my go-to for impressing guests and indulging in a quick and healthy meal during the week.

If you’re just stepping into the world of home cooking, this Longhorn Steakhouse Parmesan Chicken is the perfect place to start. It’s beginner-friendly, comes together in under an hour, and delivers the crispy, juicy goodness you’d expect from a professional kitchen. Plus, it uses simple pantry staples and offers lots of room for customization. Let’s dig in.

Why This Recipe is Special

This dish brings the elegance of a steakhouse meal to your dinner table with very little effort. The chicken is coated in a flavorful crust made of Parmesan and breadcrumbs, seared to golden perfection, and then finished with a cheesy mozzarella topping that melts beautifully in the oven. The result? A protein-packed, comforting, and crowd-pleasing meal that works as well for weeknights as it does for special occasions.

It’s a fantastic entry point for new cooks because the techniques—dredging, searing, baking—are simple yet foundational. Once you master this, you’ll feel more confident tackling a wide range of quick and healthy meals.

Ingredients and Preparation

Chicken Breasts
These are the star of the dish. Boneless and skinless, they cook quickly and absorb all the flavors from the coating and toppings. Pound them evenly to ensure they cook uniformly.

Parmesan Cheese
Freshly grated Parmesan brings a nutty, salty sharpness and forms the base of the crispy crust. Avoid the pre-shredded versions for better melt and texture.

Bread Crumbs
These provide crunch and body to the crust. Italian-seasoned breadcrumbs add an herbal dimension, but plain ones can be seasoned to your liking.

Mozzarella Cheese
Melted over the top, mozzarella offers a creamy contrast to the crispy coating. Try swapping it for provolone or pepper jack for a spicy twist.

Flour
A thin layer of flour helps the egg wash stick and ultimately allows the breadcrumbs to cling better.

Eggs and Milk
These form the binding layer between flour and breadcrumbs, ensuring everything adheres well.

Garlic
Mince it fresh for the most flavor. It adds warmth and depth to the cheesy topping.

Olive Oil
Used for pan-searing, it brings a touch of richness and helps build that golden crust.

Italian Seasoning, Salt, and Pepper
These season the coating and the chicken, delivering a balanced herbal and savory flavor.

Substitution Suggestions:

• Use chicken thighs for a juicier texture
• Swap almond flour for all-purpose flour for a gluten-free version
• Try Greek yogurt mixed with cheese as a topping for added tang

Step-by-Step Instructions

Step 1
Preheat your oven to 375°F and lightly oil a baking dish. Set up three separate bowls: one with flour, one with beaten eggs and milk, and one with a mixture of breadcrumbs, half the Parmesan, Italian seasoning, salt, and pepper.

Step 2
Pat the chicken breasts dry and dredge each one first in flour, then dip in the egg mixture, and finally coat thoroughly in the breadcrumb and Parmesan mixture. Press lightly to help the coating stick.

Step 3
Heat olive oil in a skillet over medium heat. Cook each chicken breast for 3–4 minutes per side until golden and crispy. Transfer them to the prepared baking dish.

Step 4
In a small bowl, combine the remaining Parmesan cheese, mozzarella, and minced garlic. Spoon this mixture over the chicken. Bake uncovered for 20–25 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.

Beginner Tips and Notes

• If your chicken is browning too fast in the pan, lower the heat slightly or add a splash more oil.
• Use a meat thermometer to avoid guessing—165°F is your target internal temperature.
• Rest the chicken for 5 minutes after baking to lock in juices.
• Prepping Tip: Set up your dredging station in advance to streamline the process. Line your workspace with parchment paper to minimize cleanup.
• Tool Substitution: Don’t have a skillet? Use a nonstick frying pan, but make sure it’s oven-safe or transfer to a baking dish before putting it in the oven.

Serving Suggestions

This easy sheet pan dinner pairs wonderfully with creamy garlic mashed potatoes or a fresh Caesar salad. Steamed green beans, roasted asparagus, or sautéed spinach make healthy sides that balance the richness of the dish. For an extra touch of indulgence, serve with garlic bread or a chilled glass of white wine like Pinot Grigio.

Leftover Storage:
Place any leftover chicken in an airtight container and refrigerate for up to 3 days. For best results, reheat in the oven at 350°F until warmed through to maintain the crispiness of the coating. You can also freeze cooked portions—just thaw overnight in the fridge before reheating.

Conclusion

There’s no better feeling than nailing a dish that tastes like it came from a restaurant—but was actually made in your own kitchen. This Longhorn Steakhouse Parmesan Chicken all the boxes: it’s simple, flavorful, quick to prepare, and flexible enough for any beginner to master.

If you give this recipe a try, I’d love to hear how it turned out! Drop your thoughts, tweaks, or side dish ideas in the comments—because the kitchen is always more fun when we learn together.

FAQ About Longhorn Steakhouse Parmesan Chicken

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