A tender, juicy chicken breast coated in a crispy parmesan crust and topped with a rich, buttery parmesan cream sauce – this copycat Longhorn Steakhouse Parmesan Chicken brings the restaurant favorite right to your dinner table with simple ingredients and foolproof instructions.
Easy Longhorn Steakhouse Parmesan Chicken Recipe
There’s something magical about biting into a perfectly cooked parmesan-crusted chicken breast at Longhorn Steakhouse – that irresistible combination of crispy exterior, tender interior, and rich, creamy sauce that makes you close your eyes and savor every bite. While this dish shines as a year-round favorite, it’s particularly comforting during the cooler months when we crave those hearty, satisfying meals that warm us from the inside out.
This homemade Longhorn Steakhouse Parmesan Chicken recipe captures all the restaurant’s signature flavors but lets you enjoy them in the comfort of your own home. What makes this version special is the double dose of parmesan – both in the crispy coating and in the velvety sauce – creating layers of flavor that rival the original.
THIS RECIPE:
- Recreates the exact flavor profile of Longhorn’s famous parmesan chicken
- Uses simple pantry ingredients with professional restaurant techniques
- Features a foolproof method for juicy chicken and perfectly crispy coating
- Includes the secret to making that signature buttery parmesan cream sauce
| RECIPE DETAILS | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Yield | 4 chicken breasts with sauce |
This easy Longhorn Steakhouse Parmesan Chicken recipe transforms ordinary chicken breasts into a restaurant-worthy meal that will impress family and friends alike. The beauty of this dish lies in its simplicity – the ingredients are straightforward, the techniques are approachable, and the results are consistently delicious. Even kitchen novices can achieve that perfect golden crust and juicy interior that makes the Longhorn version so popular.
Ingredients for Longhorn Steakhouse Parmesan Chicken
The secret to truly exceptional Longhorn Steakhouse Parmesan Chicken starts with high-quality ingredients. While this recipe doesn’t require anything exotic, selecting the best version of each component elevates the final dish from good to extraordinary. Fresh, not pre-grated parmesan makes a remarkable difference in both texture and flavor.
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Parmesan Crust:
- 1 cup panko breadcrumbs
- ¾ cup freshly grated parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 large eggs
- 2 tablespoons milk
- ¼ cup all-purpose flour
For the Parmesan Cream Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ⅓ cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Salt and pepper to taste
Ingredient Quality Guide
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 4 breasts (6-8 oz each) | Choose organic, air-chilled chicken for best texture and moisture retention |
| Parmesan Cheese | 1⅓ cups total | Use Parmigiano-Reggiano aged 24+ months and grate it fresh |
| Breadcrumbs | 1 cup panko | Japanese-style panko creates a lighter, crispier crust than regular breadcrumbs |
| Heavy Cream | 1 cup | Select cream with at least 36% milk fat for the richest sauce |
| Herbs | 2 tsp dried + fresh garnish | Use fresh herbs when possible, especially for garnish |
How to Make Longhorn Steakhouse Parmesan Chicken
Creating truly authentic Longhorn Steakhouse Parmesan Chicken requires attention to detail, particularly in the breading and cooking process. The key is developing that perfectly golden, crispy exterior while keeping the chicken juicy inside. Then, the signature parmesan cream sauce brings everything together with its rich, velvety texture and savory flavor profile.
Step 1: Prepare the Chicken
- Place chicken breasts between plastic wrap and gently pound to an even thickness of about ½-inch using a meat mallet or heavy pan.
- Season both sides with salt and pepper, then let rest at room temperature for 15 minutes (this helps the chicken cook more evenly).
Step 2: Set Up the Breading Station
- Create three shallow bowls for dredging:
- Bowl 1: ¼ cup all-purpose flour
- Bowl 2: Whisk together 2 eggs and 2 tablespoons milk
- Bowl 3: Combine panko breadcrumbs, ¾ cup grated parmesan, Italian seasoning, garlic powder, and paprika
- Arrange the bowls in order for an efficient breading process.
Step 3: Bread the Chicken
- Dredge each chicken breast in flour, shaking off excess.
- Dip into egg mixture, allowing excess to drip off.
- Press firmly into the parmesan-breadcrumb mixture, ensuring an even coating on both sides.
- Place breaded chicken on a wire rack and let rest for 5 minutes (this helps the coating adhere better).
Step 4: Cook the Chicken
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken breasts and cook for 3-4 minutes until golden brown on the bottom.
- Flip chicken breasts and immediately transfer the skillet to the preheated oven.
- Bake for 15-18 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest while preparing the sauce.
Step 5: Make the Parmesan Cream Sauce
- In a medium saucepan, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant (but not browned).
- Whisk in flour and cook for 1 minute to remove raw flour taste.
- Slowly whisk in heavy cream and bring to a gentle simmer.
- Reduce heat to low and stir in parmesan cheese until completely melted.
- Mix in chopped parsley and season with salt and pepper to taste.
- Simmer gently for 2-3 minutes until slightly thickened.
Step 6: Serve
- Place each chicken breast on a plate and pour the warm parmesan sauce over the top.
- Garnish with additional fresh parsley and a sprinkle of freshly grated parmesan.
Tips for Making Longhorn Steakhouse Parmesan Chicken
Pro tip: The most common mistake when making this recipe is overcooking the chicken. Using an instant-read thermometer is the foolproof way to ensure perfectly juicy results every time.
Expert Recommendations:
- Chicken preparation: Before breading, pat the chicken completely dry with paper towels. Any moisture will prevent proper crust adhesion.
- Breadcrumb texture: For extra crunch that mimics Longhorn’s version, pulse the panko breadcrumbs in a food processor 2-3 times to create a slightly finer texture.
- Oil temperature test: Drop a few breadcrumbs into the oil before adding chicken – they should sizzle immediately but not burn.
- Sauce consistency: If your sauce becomes too thick, whisk in 1-2 tablespoons of chicken broth to reach the ideal pourable consistency.
| Technique | Common Issue | Professional Solution |
|---|---|---|
| Breading | Coating falls off during cooking | Let breaded chicken rest 5 minutes before cooking; press coating firmly onto chicken |
| Searing | Uneven browning | Use a heavy-bottomed, oven-safe skillet for consistent heat distribution |
| Baking | Overcooked, dry chicken | Remove from oven at 160°F as temperature will rise during resting period |
| Sauce | Sauce breaking or curdling | Keep heat low when adding cheese; never boil cream sauce |
Make-Ahead Instructions
Life gets busy, and having components of this Longhorn Steakhouse Parmesan Chicken prepared in advance can be a game-changer for weeknight dinners or entertaining.
Prepare-Ahead Components:
- Chicken preparation: Pound, season, and store chicken breasts in the refrigerator up to 24 hours in advance.
- Dry coating mixture: Combine the breadcrumbs, parmesan, and seasonings up to 3 days ahead; store in an airtight container at room temperature.
- Egg mixture: Can be whisked together and refrigerated for up to 24 hours.
- Parmesan sauce base: Make the sauce (without adding the parmesan) up to 2 days ahead and refrigerate. When ready to serve, reheat gently and add the fresh parmesan.
For the ultimate time-saver, you can bread the chicken completely up to 4 hours before cooking. Place the breaded chicken on a wire rack in the refrigerator, uncovered, to help the coating set and stay crisp during cooking.
Storing Leftovers
Properly stored leftovers of Longhorn Steakhouse Parmesan Chicken can maintain their delicious flavor for quick weekday lunches or dinners.
For food safety and optimal flavor, store the chicken and sauce separately in airtight containers in the refrigerator. Properly stored, the cooked chicken will maintain quality for 3-4 days, while the sauce stays good for 2 days.
When packaging leftovers, allow both components to cool completely before refrigerating – but don’t leave them at room temperature for more than 2 hours. For best results, store chicken pieces in a single layer to preserve the crispy coating as much as possible.
To reheat: Place chicken on a wire rack over a baking sheet in a 325°F oven for 10-15 minutes until heated through. Warm sauce separately in a small saucepan over low heat, adding a splash of cream if needed to restore the original consistency.
Freezing Longhorn Steakhouse Parmesan Chicken
While fresh is always best for this recipe, freezing components can be a helpful meal prep strategy when needed.
Freezing the Chicken:
- Allow cooked chicken to cool completely.
- Wrap each piece individually in plastic wrap, then in aluminum foil.
- Place wrapped chicken in a freezer-safe ziplock bag, removing as much air as possible.
- Label with the date and freeze for up to 2 months.
Note: The parmesan sauce is not recommended for freezing as the dairy components tend to separate upon thawing, resulting in a grainy texture.
To thaw and reheat frozen chicken: Transfer to the refrigerator and thaw overnight. Remove all wrapping and place on a wire rack over a baking sheet. Cover loosely with foil and heat in a 325°F oven for 20 minutes, removing the foil for the final 5 minutes to crisp the coating. Make a fresh batch of parmesan sauce to serve with the reheated chicken.
Serving Suggestions
Transform your homemade Longhorn Steakhouse Parmesan Chicken into a complete dining experience with these complementary sides and presentation ideas.
Perfect Pairings:
- Starchy sides: Garlic mashed potatoes, buttered fettuccine pasta, or wild rice pilaf all provide excellent foundations for soaking up the extra cream sauce.
- Vegetables: Steamed asparagus, roasted Brussels sprouts, or sautéed green beans add color and balance to the rich chicken.
- Bread: Warm, crusty Italian bread or soft dinner rolls are perfect for enjoying every last bit of the parmesan sauce.
For an elegant presentation, place the chicken on a bed of pasta or mashed potatoes, drizzle with sauce, and garnish with a sprig of fresh herbs and a lemon wedge. Serve additional warm sauce in a small ramekin on the side.
Beverage pairings: This dish shines alongside a crisp Pinot Grigio or unoaked Chardonnay. For non-alcoholic options, sparkling water with a twist of lemon complements the richness of the dish wonderfully.
FAQ
Can I use chicken thighs instead of breasts for this Longhorn Steakhouse Parmesan Chicken recipe?
Yes, boneless, skinless chicken thighs work beautifully in this recipe. They’re naturally more moist than breasts, so they’re quite forgiving. Pound them to an even thickness and follow the same cooking instructions, but check the internal temperature as cooking time may vary slightly.
What can I substitute for heavy cream in the parmesan sauce?
For a lighter option, you can use half-and-half or whole milk, though the sauce won’t be as rich. If using milk, increase the flour to 1½ tablespoons to achieve proper thickness. For dairy-free alternatives, full-fat coconut milk (the canned variety) works surprisingly well, though it will add a subtle coconut flavor to the dish.
Why isn’t my parmesan crust getting crispy like Longhorn Steakhouse’s version?
The most common reason for a soggy coating is overcrowding the pan when searing. Cook the chicken in batches if necessary, giving each piece plenty of space. Also, ensure your oil is hot enough before adding the chicken, and make sure the chicken is completely dry before breading. Finally, don’t skip the rest time after breading – this helps the coating adhere better.
How can I make this Longhorn Steakhouse Parmesan Chicken recipe gluten-free?
Replace all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs (now widely available). Double-check that your Italian seasoning blend doesn’t contain any gluten ingredients. The rest of the recipe remains the same, and guests typically can’t tell the difference between the original and gluten-free version.
Can I prepare this dish for a large dinner party?
Absolutely! This Longhorn Steakhouse Parmesan Chicken recipe scales beautifully for crowds. For serving 8-10 people, simply double all ingredients. You can sear the chicken in batches and then transfer all pieces to a large baking sheet for the oven stage. Keep the first batch warm in a low oven (170°F) while cooking the second batch. The sauce can be made in a single larger batch and kept warm over very low heat, stirring occasionally.
