Longhorn Steakhouse-inspired Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken — A Copycat Comfort Favorite

Introduction (H2)

The first time I tasted Longhorn Steakhouse Parmesan Chicken, the room seemed to slow down: golden crust crackling under a fork, warm parmesan aroma dancing with garlic, and the chicken so tender it practically melted. Longhorn Steakhouse Parmesan Chicken feels like a cozy embrace on a busy weeknight — a simple dinner that turns ordinary ingredients into a family favorite. If you love a comforting recipe that reads like a homemade dish and behaves like a festive cooking triumph, you are home. For a crunchy, garlicky twist on wings, try this version inspired by other comforting recipes like Air Fryer Garlic Parmesan Chicken Wings while you plan your sides.

Why Make This Recipe (H2)

• Quick to prep and fast to bake — perfect as an easy meal after work.
• Crowd-pleaser: crunchy, cheesy, and familiar flavors everyone loves.
• Versatile: dress it up for festive cooking or keep it simple for weeknights.
• Comforting recipe that pairs well with simple sides and stays juicy inside.
• Feels like restaurant comfort at home — easier than you think.

Ingredients You’ll Need for Longhorn Steakhouse Parmesan Chicken (H2)

• Boneless, skinless chicken breasts (4): pounded to even thickness for even cooking. Substitute chicken thighs for more juiciness.
• All-purpose flour (1 cup): for the first dry coat — you can use gluten-free flour if needed.
• Large eggs (2): whisked with a splash of milk to make the wet dip. Greek yogurt (a few tablespoons) can stand in for milk for a tangier crust.
• Plain breadcrumbs (1 cup): for texture; Panko makes it extra crisp.
• Grated Parmesan cheese (3/4 cup): key to the signature flavor — use Pecorino Romano for a sharper bite.
• Garlic powder (1 teaspoon) and onion powder (1/2 teaspoon): pantry staples that boost warmth.
• Paprika (1/2 teaspoon) and dried parsley (1 teaspoon): for color and herbaceous notes.
• Salt and freshly ground black pepper to taste.
• Olive oil or melted butter (2–3 tablespoons): to brush the crust for golden color.
• Lemon wedges and fresh parsley for serving (optional).
  For a saucier take, top with marinara and mozzarella and see a different spin similar to Chicken Parmesan Baked Pasta inspirations.

Prep and Cook Time (H2)

• Prep time: 15 minutes
• Cook time: 20–25 minutes
• Total time: 35–40 minutes
  Note: This is a quick recipe that rewards minimal patience — the most time-consuming part is waiting for that first crunchy bite.

How to Make Longhorn Steakhouse Parmesan Chicken (H2)

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it so the crust stays intact.
2. Pat the chicken breasts dry and pound them to about 1/2 inch thickness for consistent cooking. Season both sides with salt and pepper.
3. Set up a dredging station: bowl 1 — flour; bowl 2 — beaten eggs and a splash of milk; bowl 3 — breadcrumbs mixed with grated Parmesan, garlic powder, onion powder, paprika, dried parsley, salt, and pepper. For a crunchier, lighter crust, use Panko in bowl 3 or combine half Panko and half fine breadcrumbs.
4. Dredge each chicken piece in flour, shaking off excess, then dip into the egg wash, and press firmly into the breadcrumb mixture until well coated. Place on the prepared baking sheet. As the garlic mingles with warm butter or oil, the aroma will begin to promise what your fork will confirm.
5. Brush each coated breast with olive oil or melted butter — this helps the crust brown beautifully. For a roastier flavor, use browned butter.
6. Bake for 18–22 minutes, flipping halfway through for even color, until the crust is golden and the internal temperature reaches 165°F (74°C). The edges should be crisp and the inside juicy.
7. Let rest for 5 minutes. Serve with lemon wedges and a sprinkle of fresh parsley for brightness. If you’re craving pasta, think about a creamy finishing touch like Creamy Garlic Parmesan Chicken Pasta to turn this into an indulgent plate.

Tips and Creative Variations (H2)

• Make it spicy: add 1/2 teaspoon cayenne or crushed red pepper to the breadcrumb mix.
• Herb-forward: fold in 1 tablespoon of finely chopped fresh basil or oregano.
• Parmesan crust swap: use seasoned panko plus grated parmesan for extra crunch.
• Low-carb option: swap breadcrumbs for crushed pork rinds or almond meal.
• Festive twist: top with marinara and shredded mozzarella, broil 1–2 minutes for a bubbly finish.

Serving Ideas (H2)

Picture a warm plate set on a rustic table: the golden chicken beside buttery mashed potatoes, roasted asparagus, or a crisp Caesar salad. For a simple, joyful dinner, serve with crusty garlic bread and a light red wine like Pinot Noir or a sparkling lemonade for family nights. This dish shines at holiday gatherings and casual weeknights — it’s both a comforting recipe and a crowd-pleasing star.

Storing and Reheating (H2)

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep the crust crisp by placing a paper towel under the chicken to absorb moisture.
• Freezer: Freeze cooked chicken in a sealed bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes to restore crispness, or use an air fryer at 350°F for 4–6 minutes. Avoid microwaving unless you are okay with a softer crust.

Pro Tips for Success (H2)

1. Even thickness is everything — pound the breasts to cook evenly and keep them juicy.
2. Press the crumbs on firmly — a solid press creates a cohesive crust that won’t flake off.
3. Use a thermometer — remove at 165°F (74°C) to avoid overcooking.
4. Brush with oil or butter — this makes the crust bronzed and flavorful.
5. Rest before slicing — the juices redistribute, so your chicken stays tender.

FAQs (H2)

Q: Can I freeze this recipe?
A: Yes. Freeze cooled, cooked chicken in airtight containers for up to 3 months. Thaw overnight before reheating in the oven to preserve the crust.

Q: What’s the best substitute for Parmesan?
A: Pecorino Romano gives a sharper saltiness. For a milder option, use Asiago or a high-quality grated cheddar blend.

Q: Can I make this in an air fryer?
A: Absolutely — cook at 400°F for 10–12 minutes, flipping halfway, until golden and reaching 165°F internally.

Q: Is this recipe suitable for meal prep?
A: Yes. Cooked portions reheat well and pair with different sides through the week, making it a reliable simple dinner option.

Conclusion (H2)

There is something deeply satisfying about recreating a restaurant favorite at home. Longhorn Steakhouse Parmesan Chicken brings the crunch, the parmesan warmth, and the hearty comfort of a family favorite into your kitchen without fuss. Whether you are making this for a cozy weeknight, a small celebration, or to impress guests, it folds into so many moments — the quick weekday dinner, the festive cooking event, and everything in between. If you want more copycat inspiration or alternate versions to try, check out these helpful guides: Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook, Longhorn Parmesan Crusted Chicken – The Country Cook, and Longhorn Crusted Parmesan Chicken CopyCat – Melissa Jo Real. Try it once and you will understand why this recipe becomes a cherished, delicious dessert of memories as much as a savory meal — share it, savor it, and make it your own.

Longhorn Steakhouse Parmesan Chicken

A crispy, golden chicken dish inspired by the beloved Longhorn Steakhouse recipe, perfect for a comforting weeknight dinner or a festive gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces Boneless, skinless chicken breasts Pounded to even thickness for even cooking, substitute with chicken thighs for more juiciness.
• 1 cup All-purpose flour Can use gluten-free flour if needed.
• 2 large Eggs Whisked with a splash of milk; Greek yogurt can be used instead for a tangier crust.
• 1 cup Plain breadcrumbs Panko makes it extra crisp.
• 3/4 cup Grated Parmesan cheese Use Pecorino Romano for a sharper bite.
• 1 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Paprika
• 1 teaspoon Dried parsley
• Salt and freshly ground black pepper To taste.
• 2–3 tablespoons Olive oil or melted butter To brush the crust.
• Lemon wedges and fresh parsley For serving (optional).

Method

 

Preparation

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
2. Pat the chicken breasts dry and pound them to about 1/2 inch thickness. Season both sides with salt and pepper.
3. Set up a dredging station: bowl 1 with flour; bowl 2 with beaten eggs and a splash of milk; bowl 3 with breadcrumbs mixed with grated Parmesan, garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
4. Dredge each chicken piece in flour, shaking off excess, dip into the egg wash, and press into the breadcrumb mixture until well coated.
5. Place coated chicken on the prepared baking sheet.
6. Brush each coated breast with olive oil or melted butter.

Cooking

1. Bake for 18–22 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).
2. Let rest for 5 minutes before serving.

Notes

For a saucier version, top with marinara and mozzarella before broiling for a bubbly finish. Make it spicy by adding cayenne or crushed red pepper to the breadcrumb mix.