Longhorn Steakhouse Parmesan Chicken Recipe

If you’re looking to recreate a restaurant favorite that feels every bit as special as dining out, look no further than Longhorn Steakhouse Parmesan Chicken. This dish is the holy grail of comfort food: golden, crispy chicken loaded with melty cheese and savory Italian seasonings, all baked to perfection. It’s the kind of meal that draws everyone to the table, and once you’ve tried it, you’ll be hooked on making it at home!

Ingredients You’ll Need

It only takes a handful of familiar ingredients to bring Longhorn Steakhouse Parmesan Chicken to your own kitchen. Each element, from the seasonings to the cheese, adds to the mouthwatering layers of crunch and flavor that make this dish unforgettable.

• Chicken Breasts: Go for boneless, skinless breasts for quick prep and even cooking.
• Bread Crumbs: These create that irresistible, crispy coating—choose Italian-style for an extra punch of flavor.
• Grated Parmesan Cheese: Classic sharpness meets salty goodness, adding depth to both the coating and the cheesy topping.
• Shredded Mozzarella Cheese: Melty magic, this cheese delivers that signature gooey stretch you’ll love.
• All-Purpose Flour: Vital for helping the breading cling to your chicken and adding a touch of golden color.
• Eggs: The glue that bonds the breading to each piece of chicken; don’t skip them!
• Milk: Whisked with eggs, it smooths out the mixture and helps everything stick.
• Garlic, Minced: Adds a bold, aromatic layer—freshly minced is best for maximum flavor.
• Italian Seasoning: Sprinkles in those earthy, herby notes you can’t get anywhere else.
• Salt and Black Pepper: The duet that wakes up every other ingredient.
• Olive Oil: Use just enough to brown your chicken beautifully and infuse a subtle richness.

How to Make Longhorn Steakhouse Parmesan Chicken

Step 1: Preheat and Prep Your Dredging Station

Start by preheating your oven to 375°F. Set up three shallow dishes: one with flour, one with the eggs and milk whisked together, and one final dish where you combine the breadcrumbs, half the Parmesan, Italian seasoning, salt, and pepper. Lining these up assembly-line style makes the breading process a total breeze!

Step 2: Bread the Chicken

Each chicken breast gets a quick trip through the flour first (to absorb extra moisture), then into the egg-milk bath, and finally a generous coating in the seasoned breadcrumb-Parmesan mix. This triple-dip process ensures every bite of your Longhorn Steakhouse Parmesan Chicken is perfectly seasoned and crunchy on the outside.

Step 3: Pan Fry for Crispiness

Next, heat the olive oil in a large skillet over medium heat. Give your breaded chicken breasts a head start in the sizzle, about 3–4 minutes per side, until they’re golden brown. Don’t overcrowd the pan—work in batches if you need to so you get that picture-perfect sear without steaming the chicken.

Step 4: Add the Cheesy Topping and Bake

Transfer your beautifully crisped chicken to a baking dish. In a bowl, toss together the remaining Parmesan, the mozzarella, and minced garlic. Sprinkle this blend generously over each piece. Slide the dish into your preheated oven and bake for about 20–25 minutes, or until the chicken is fully cooked and the cheese is bubbling and golden in spots. That aroma? Pure magic!

How to Serve Longhorn Steakhouse Parmesan Chicken

Garnishes

For a finishing touch, scatter fresh basil or parsley over your Longhorn Steakhouse Parmesan Chicken. A sprinkle of extra Parmesan never hurt, and a quick zest of lemon adds a bright pop that balances the rich, cheesy layers.

Side Dishes

This chicken begs for classic sides. Think garlic mashed potatoes, buttered green beans, or buttery noodles to soak up all that extra flavor. A crisp green salad with a sharp vinaigrette also adds freshness and contrast—making your meal feel restaurant-worthy.

Creative Ways to Present

If you want a little wow factor, slice the chicken and fan it out over creamy polenta or rustic risotto. Serve with a drizzle of balsamic glaze for dramatic effect, or tuck slices into a toasted ciabatta for a knockout Parmesan chicken sandwich. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Cool your Longhorn Steakhouse Parmesan Chicken to room temperature before transferring it to an airtight container. It’ll stay fresh in the fridge for up to three days—and the flavors might even get better as they meld overnight.

Freezing

If you want to freeze a batch, let the chicken cool completely, then wrap each piece tightly in foil before placing in a freezer-safe zip-top bag. It’ll keep well for up to 2 months; perfect for meal prep or quick weeknight dinners down the road.

Reheating

For the best texture, reheat leftovers in a 350°F oven for about 15 minutes or until warmed through. A microwave will do in a pinch, but oven reheating keeps the breading crisp and the cheese delightfully melty—just like it came out of the oven the first time.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a bit juicier and more forgiving if you’re worried about dryness. Just make sure they’re boneless and adjust the cooking time as needed since thighs may take a little longer to bake through.

What’s the best way to keep the breading from falling off?

The key is dredging. Make sure your chicken is dry before dipping it in flour, and firmly press the breadcrumb mixture onto each piece. Allowing the breaded chicken to rest for a few minutes before frying also helps set the coating.

Can I make Longhorn Steakhouse Parmesan Chicken gluten-free?

You sure can! Swap in your favorite gluten-free flour and breadcrumbs. The remaining ingredients should already be gluten-free, but double-check your Parmesan and seasonings if cross-contamination is a concern.

What can I use instead of mozzarella?

If you don’t have mozzarella, try provolone, fontina, or even a bit of sharp cheddar. The goal is melty, stretchy goodness—so feel free to use what you have on hand.

Is there a way to make this dish lighter?

For a lighter version, skip the pan frying and bake the breaded chicken breasts directly in the oven (on a wire rack for extra crispiness). Use part-skim cheeses or reduce the amount for a leaner finish without sacrificing too much flavor.

Final Thoughts

I hope you’re as excited as I am to make Longhorn Steakhouse Parmesan Chicken at home. Every bite bursts with the flavors of a classic Italian-American favorite, and it’s so much easier than you might think. Give it a try, gather friends or family, and enjoy all the warmth and satisfaction of a restaurant-style meal right from your own oven!

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