Longhorn Steakhouse Parmesan Chicken

There’s something unforgettable about the first bite of a Parmesan-crusted chicken from a steakhouse like Longhorn. I still remember the first time I tasted it—tender, juicy chicken wrapped in a savory garlic-Parmesan crust with a golden crunch that lingered on my palate. It felt fancy, like something only a chef could pull off. But here’s the best part: this restaurant-style dish is surprisingly easy to make at home.

For beginner cooks, this easy sheet pan dinner hits the trifecta: it’s approachable, fast (ready in under 40 minutes), and loaded with flavor and protein. Whether you’re just starting out in the kitchen or looking for a weeknight crowd-pleaser, this Longhorn Steakhouse Parmesan Chicken inspired by a steakhouse classic offers a confidence-boosting win in the form of quick and healthy meals.

Why This Recipe is Special

Longhorn Steakhouse Parmesan Chicken isn’t just about taste—it’s about texture, aroma, and comfort. This dish combines the ease of pantry staples with restaurant-quality execution. Unlike many chicken recipes that can turn out bland or dry, this one layers on moisture and flavor with a tangy ranch-Parmesan spread and a crispy breadcrumb topping. And since it’s cooked on a single pan, cleanup is a breeze—making it perfect for beginners still navigating the rhythm of kitchen prep.

Ingredients and Preparation

Chicken Breasts
The base of the recipe. Boneless, skinless chicken breasts are lean and easy to cook. They absorb flavor well and stay juicy if not overcooked. You can also use chicken thighs for a richer taste and more forgiving cooking process.

Salt, Black Pepper, Garlic Powder, and Paprika
This simple seasoning mix adds a depth of flavor and balances the richness of the toppings. Garlic powder and paprika bring warmth and subtle smokiness.

Olive Oil
Used for searing the chicken to create a golden crust before baking. A heart-healthy fat that adds richness.

Ranch Dressing
Provides creaminess and a herby tang. If you prefer something lighter, use Greek yogurt mixed with herbs or Caesar dressing for variation.

Mayonnaise
Adds body and richness to the topping. Can be replaced with sour cream or Greek yogurt for a tangier twist.

Parmesan Cheese (Grated)
The star ingredient. It brings sharp, salty flavor and melts beautifully. Freshly grated works best.

Minced Garlic
Enhances the aroma and adds complexity. Pre-minced garlic or garlic paste can be used for ease.

Italian Seasoning and Red Pepper Flakes
These seasonings lift the dish with herbal notes and optional spice. You can swap Italian seasoning with dried basil and oregano if needed.

Panko Breadcrumbs
Deliver the essential crunch. Regular breadcrumbs or crushed crackers can work in a pinch.

Butter (Melted)
Helps the breadcrumbs brown and enhances the flavor. You can use olive oil as a substitute.

Mozzarella (Optional)
For extra melt and cheesy pull. A great addition but not required.

Chopped Fresh Parsley
Used for garnish. Adds color and a touch of freshness.

Step-by-Step Instructions

Step 1
Start by pounding the chicken breasts to an even thickness—this helps them cook uniformly. Season them on both sides with salt, pepper, garlic powder, and paprika.

Step 2
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes on each side until golden brown but not fully cooked through.

Step 3
Transfer the skillet to a preheated oven (400°F) and bake for 10 to 12 minutes, or until the internal temperature hits 165°F.

Step 4
While the chicken bakes, mix the topping: ranch, mayonnaise, Parmesan, garlic, Italian seasoning, and pepper flakes. Stir until creamy. You can stir in mozzarella at this point for extra cheesiness.

Step 5
In another bowl, mix Panko breadcrumbs, grated Parmesan, and melted butter to form the crust. This will provide that golden crunch.

Step 6
Once the chicken is cooked, remove it from the oven. Spread the Parmesan topping generously over each piece, then sprinkle the breadcrumb mixture over the top. Press gently to adhere.

Step 7
Broil the chicken for 2 to 3 minutes until the top is golden and crispy. Keep a close eye to avoid burning.

Step 8
Garnish with chopped parsley and serve immediately.

Beginner Tips and Notes

• Don’t skip pounding the chicken: This is key to even cooking and tenderness.
• Watch the broiler: The breadcrumbs can burn quickly. Stay nearby while it crisps.
• Use a meat thermometer: The best way to avoid dry chicken is to check that it hits exactly 165°F internally.
• Prep ahead: Mix the topping and crust components earlier in the day for faster assembly.
• No broiler? Finish in a hot oven (450°F) for a few extra minutes.

Serving Suggestions

• With Garlic Mashed Potatoes: Creamy sides complement the tangy, cheesy chicken.
• Over Roasted Veggies: Broccoli, Brussels sprouts, or carrots balance the richness.
• On Pasta: A garlic butter or light tomato sauce creates a full Italian-style meal.
• In a Salad: Slice the chicken and serve over a fresh Caesar or garden salad for a lighter option.
• Leftovers: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F to keep the crust crispy. Avoid microwaving unless in a pinch.

Conclusion

This easy sheet pan dinner brings steakhouse comfort into your home without the intimidation factor. The combination of crispy crust, juicy chicken, and creamy Parmesan topping makes it a perfect introduction to confident cooking. Whether you’re new to the kitchen or just looking for new quick and healthy meals, this Longhorn Steakhouse Parmesan Chicken promises flavor, ease, and satisfying results every time.

If you try this recipe, I’d love to hear how it went. Did you add your own twist? What sides did you serve it with? Drop a comment and let’s keep cooking together.

FAQ About Longhorn Steakhouse Parmesan Chicken

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