Longhorn Steakhouse Parmesan Chicken Recipe

Want a restaurant-style chicken dinner at home? This Longhorn Steakhouse Parmesan Chicken recipe copycat gives you crispy breaded chicken breasts topped with melted Parmesan and a light creamy finish. It is a popular skillet-to-oven chicken dinner for weeknights and weekend guests.

Below you will find the ingredients, step-by-step method, breading tips, variations, storage advice, and FAQs so your Parmesan crusted chicken turns out golden and juicy.

## Longhorn Steakhouse Parmesan Chicken Ingredients

– 4 boneless, skinless chicken breasts
– 1 cup bread crumbs
– 1 cup grated Parmesan cheese
– 2 large eggs, beaten
– 1/2 cup all-purpose flour
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil or butter, for searing
– Optional: 1/2 cup ranch dressing or light cream sauce for serving
– Fresh parsley, chopped, for garnish

## How to Make Longhorn Steakhouse Parmesan Chicken

1. Preheat the oven to 400°F (200°C). Pound the chicken breasts to an even thickness so they cook evenly.
2. Set up three shallow bowls: flour mixed with salt, pepper, and garlic powder; beaten eggs; and bread crumbs mixed with grated Parmesan.
3. Dredge each chicken breast in flour, dip in egg, then press firmly into the Parmesan bread crumb mixture to coat both sides.
4. Heat olive oil or butter in a large oven-safe skillet over medium-high heat. Sear the chicken 2 to 3 minutes per side until the crust is golden.
5. Transfer the skillet to the oven (or move chicken to a baking dish) and bake 12 to 18 minutes, until the thickest part reaches 165°F (74°C).
6. For a cheesy top, sprinkle a little extra Parmesan over the chicken in the last 3 to 5 minutes of baking. Rest 3 minutes, garnish with parsley, and serve with optional ranch or cream sauce.

## Tips for Crispy Parmesan Chicken

Pound the chicken evenly so the crust does not burn before the center cooks.

Press the crumb mixture on firmly so it sticks through searing and baking.

Do not overcrowd the skillet. Sear in batches if needed for a crisp crust.

Use freshly grated Parmesan when possible for better melt and flavor.

## Easy Variations

Add Italian seasoning to the bread crumbs. Use panko for extra crunch. Serve over pasta, mashed potatoes, or a simple salad. A squeeze of lemon brightens the rich Parmesan crust.

## Serving Suggestions

Serve Longhorn-style Parmesan chicken with steamed broccoli, roasted asparagus, garlic mashed potatoes, or buttered noodles. A side salad keeps the plate balanced.

## Storage and Reheating

Refrigerate leftovers up to 3 days in an airtight container. Reheat in a 350°F oven until hot so the crust stays firmer than microwave reheating. Freeze cooked chicken up to 1 month; thaw overnight before reheating.

## Longhorn Steakhouse Parmesan Chicken FAQs

### Can I air fry this chicken?

Yes. Air fry breaded chicken at about 375°F for 12 to 16 minutes, flipping once, until 165°F inside.

### Do I have to sear before baking?

Searing builds color and crunch. You can bake only, but the crust will be lighter.

### Can I use chicken thighs?

Boneless thighs work. Cook to 165°F; time may be a few minutes longer.

### Is this the exact restaurant recipe?

This is a homemade copycat inspired by the popular Parmesan crusted chicken style. Exact restaurant formulas are proprietary; this version focuses on crispy crumbs, Parmesan, and juicy chicken at home.

## Conclusion

This Longhorn Steakhouse Parmesan Chicken recipe copycat delivers crispy breaded chicken, melted Parmesan, and a simple oven finish. With a quick sear and bake, you get a steakhouse-style chicken dinner from your own kitchen.