Name: Longhorn Steakhouse Parmesan Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 pieces boneless, skinless chicken breasts (about 1.5 lbs total); 1 cup all-purpose flour; 2 large eggs; 1 cup grated Parmesan cheese; 1 cup seasoned breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup mayonnaise; 1/4 cup heavy cream; 2 tablespoons chopped fresh parsley (for garnish); 4 tablespoons olive oil (for cooking)

Jump to Recipe

If you’ve ever dreamed of recreating a restaurant favorite in your own kitchen, the Longhorn Steakhouse Parmesan Chicken is exactly what you need. This dish perfectly blends the crispy, golden coating of Parmesan and seasoned breadcrumbs with juicy, tender chicken breasts, all topped with a creamy, dreamy mayo and cream mixture that gets beautifully baked to a slight melt. The combination of textures and flavors makes it a standout that’s surprisingly simple to make but irresistibly delicious. I promise, once you master this at home, it’ll become a new go-to recipe for weeknight dinners or impressing guests.

Longhorn Steakhouse Parmesan Chicken Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in the Longhorn Steakhouse Parmesan Chicken plays a crucial role, from building the crispy crust to achieving the perfect creamy finish. You’ll find that these simple staples work together to create a dish that is rich in flavor and texture, without any unnecessary fuss.

Boneless, skinless chicken breasts (About 1.5 lbs): The tender foundation of the dish, pounded to an even thickness for consistent cooking.
All-purpose flour (1 cup): Helps the coating adhere and adds a delicate crust layer.
Large eggs (2): Acts as a glue between the flour and Parmesan-breadcrumb coating.
Grated Parmesan cheese (1 cup): Delivers that signature cheesy, nutty flavor with a crispy baked texture.
Seasoned breadcrumbs (1 cup): Provides crunch and seasoning to balance the cheese’s richness.
Garlic powder (1 teaspoon): Adds a mild pungency and depth to the flour mixture.
Onion powder (1 teaspoon): Infuses subtle sweetness and savory undertones.
Salt (1/2 teaspoon): Essential for enhancing all the flavors.
Black pepper (1/2 teaspoon): Brings a gentle heat that lingers.
Mayonnaise (1/2 cup): Creates the luscious, creamy topping you’ll bake.
Heavy cream (1/4 cup): Adds silkiness to the mayo mixture for a luxurious finish.
Fresh parsley (2 tablespoons, chopped): Brightens and adds a fresh herbal note as a garnish.
Olive oil (4 tablespoons): For pan-frying the chicken to golden perfection.

How to Make Longhorn Steakhouse Parmesan Chicken

Step 1: Prepare the Chicken

Start by preheating your oven to 375°F (190°C). Then, place your chicken breasts in a large zip-top bag and gently pound them with a meat mallet until they are about half an inch thick. This not only ensures even cooking but also tenderizes the chicken for juicy results.

Step 2: Set Up Your Breading Stations

Whisk the eggs in a shallow bowl to act as the first coating for adhesion. In a second bowl, combine the flour with garlic powder, onion powder, salt, and black pepper to infuse the base layer with seasoning. Finally, in a third bowl, mix the grated Parmesan cheese with seasoned breadcrumbs to deliver that signature texture and flavor.

Step 3: Bread the Chicken

Coat each chicken breast first with the seasoned flour mixture, shaking off excess, then dip into the whisked eggs to moisten, and press firmly into the Parmesan and breadcrumb combination. This triple coating is the secret to the irresistible golden crust everyone craves.

Step 4: Pan-Fry to Golden Perfection

Heat olive oil in a large skillet over medium heat, then add the coated chicken breasts. Cook about 4 to 5 minutes on each side until both sides reach a rich, golden brown and the chicken is cooked through (aim for an internal temperature of 165°F or 74°C). This step locks in moisture while developing that beautifully crispy outer layer.

Step 5: Add the Creamy Topping and Bake

Transfer the cooked chicken breasts to a baking dish. In a small bowl, blend mayonnaise with heavy cream until smooth and evenly spread this mixture over each chicken piece. Pop the dish into the preheated oven for about 10 minutes, giving the topping time to warm through and slightly melt into a luscious blanket.

Step 6: Garnish and Serve

Once out of the oven, sprinkle with fresh chopped parsley to add a fresh, bright contrast. Your Longhorn Steakhouse Parmesan Chicken is now ready to dive into!

How to Serve Longhorn Steakhouse Parmesan Chicken

Garnishes

Fresh parsley is the classic finishing touch that adds a pop of color and a subtle herbaceous note. For extra flair, a light sprinkle of additional Parmesan will amp up the cheesiness, or a twist of lemon zest can brighten up each bite beautifully.

Side Dishes

This dish pairs wonderfully with an array of sides. Creamy mashed potatoes bring comfort, steamed green beans or roasted asparagus lend freshness, and a simple Caesar salad can provide a crisp contrast. The options are endless and all complement the rich flavors of the chicken perfectly.

Creative Ways to Present

For an elegant presentation, slice the chicken breasts on a diagonal and fan them out on a serving platter, drizzling any leftover creamy sauce on top. Alternatively, serve each piece on a bed of garlic butter pasta or creamy risotto for a restaurant-style experience at home.

Make Ahead and Storage

Storing Leftovers

Store any leftover Longhorn Steakhouse Parmesan Chicken in an airtight container in the refrigerator for up to 3 days. Make sure to cool the chicken completely before storing to maintain the best texture and flavor.

Freezing

If you want to save some for later, wrap each chicken piece tightly in plastic wrap and then foil, or place them in a freezer-safe container. Frozen Longhorn Steakhouse Parmesan Chicken will keep well for up to 2 months without losing quality.

Reheating

To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes to keep the coating crisp and the topping creamy. Avoid microwaving whenever possible, as it tends to make the crust soggy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work well and bring extra juiciness. Just adjust the cooking time slightly since thighs can be a bit thicker and more forgiving.

Is there a way to make this recipe gluten-free?

Yes! Substitute the all-purpose flour and seasoned breadcrumbs with gluten-free flour blends and gluten-free breadcrumbs. The flavor and texture will still be delightful.

Can I prepare the breading ahead of time?

Yes, you can pre-mix the Parmesan cheese and breadcrumbs as well as the seasoned flour blend and store them separately in airtight containers for a day or two. However, it’s best to bread the chicken fresh before cooking for maximum crispiness.

What if I don’t have mayonnaise or heavy cream?

You can substitute mayonnaise with Greek yogurt for a tangier topping, and for heavy cream, use whole milk mixed with a bit of melted butter to mimic the richness, though the texture may vary slightly.

Can I bake the chicken instead of pan-frying?

Yes, baking is a healthier alternative. Preheat your oven to 400°F (200°C), place the breaded chicken on a greased sheet pan, and bake for about 20-25 minutes until crispy and cooked through. Then add the mayo-cream topping and bake an additional 10 minutes.

Final Thoughts

This Longhorn Steakhouse Parmesan Chicken is an absolute treasure to have in your culinary repertoire. It manages to be crispy, creamy, and full of comforting flavors all at once without being complicated. Whether you’re making it for a cozy night in or a small gathering, it’s sure to impress and satisfy. Give this recipe a try—you’ll wonder how you ever lived without it in your dinner rotation!

Longhorn Steakhouse Parmesan Chicken Recipe

★★★★★

4.7 from 19 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Salt

Print Recipe

Description

A delicious and crispy Parmesan Chicken recipe inspired by Longhorn Steakhouse, featuring tender chicken breasts coated with a flavorful Parmesan-breadcrumb crust, pan-fried to golden perfection, and topped with a creamy mayonnaise and heavy cream mixture, then baked to melt the topping and finish with fresh parsley garnish.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after pan-frying.
Prepare Chicken: Place the chicken breasts in a large zip-top bag and use a meat mallet to pound them to an even thickness of about ½ inch to ensure even cooking.
Make Flour Mixture and Egg Wash: In a shallow bowl, whisk the 2 large eggs. In another bowl, combine the all-purpose flour with garlic powder, onion powder, salt, and black pepper.
Mix Parmesan and Breadcrumbs: In a separate bowl, mix the grated Parmesan cheese with the seasoned breadcrumbs until well combined.
Coat Chicken: Dip each chicken breast first into the flour mixture, coating it thoroughly, then into the beaten eggs, and finally press it into the Parmesan-breadcrumb mixture to fully coat the chicken.
Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer to Baking Dish: Once cooked, transfer the browned chicken breasts to a baking dish.
Prepare and Apply Topping: In a small bowl, combine the mayonnaise and heavy cream until smooth. Spread this creamy mixture evenly over the top of each chicken breast.
Bake: Place the baking dish in the preheated oven and bake for 10 minutes to warm through and slightly melt the topping.
Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley, and serve immediately.

Notes

Ensure chicken breasts are pounded evenly for uniform cooking.
Seasoned breadcrumbs can be replaced with plain breadcrumbs plus Italian seasoning if desired.
Use a meat thermometer to confirm the chicken’s internal temperature reaches 165°F for safe eating.
For a lighter version, substitute mayonnaise with Greek yogurt and use low-fat cream or omit cream.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying and Baking
Cuisine: American