Longhorn Steakhouse Parmesan Chicken is a delicious dish that brings together juicy, tender chicken breasts topped with a crispy Parmesan crust. The combination of the crunchy cheese coating and the flavorful seasoning makes every bite a real treat. It’s a simple yet tasty meal that feels a little special, perfect for a weeknight dinner or when you want something comforting but not too complicated.
I love making this Parmesan chicken because it’s quick to prepare and always gets compliments from friends and family. One tip I always remember is to use freshly grated Parmesan and not the pre-shredded kind – it makes a big difference for that nice, golden crust. I also like to add a pinch of Italian herbs to the crust for an extra bit of flavor that really wakes up the dish.
When I serve Longhorn Steakhouse Parmesan Chicken, I often pair it with a simple side of steamed veggies and garlic mashed potatoes or a fresh salad. The crispy chicken and creamy sides are a perfect match. It’s a dish that reminds me of casual dinners out but made right at home—easy, tasty, and sure to make everyone happy at the table.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts helps them cook evenly and stay tender. I like pounding them to an even thickness—it makes sure they cook at the same rate without drying out.
Parmesan Cheese: Freshly grated Parmesan creates the best crust. Pre-grated can work but might not get as crispy or flavorful. If you don’t have Parmesan, Pecorino Romano is a nice substitute for a similar sharpness.
Bread crumbs: Italian seasoned bread crumbs add flavor, but plain ones work too. You can mix in your own Italian herbs if you like. For a gluten-free option, try almond flour or crushed gluten-free crackers.
Seasonings: Garlic powder, onion powder, paprika, salt, and pepper bring the seasoning to life. Feel free to adjust amounts to your taste or add a pinch of cayenne for a little heat.
Cheese topping: Mozzarella melts beautifully on top. You can swap with provolone or even a mild cheddar. This step is optional but adds a nice gooey layer.
How Do I Get a Crispy, Golden Parmesan Crust?
Crispy crust is key here! Follow these tips to get that perfect golden crunch:
- Coat chicken evenly: Dredge in flour first to help the egg stick, then the egg to help the cheese & breadcrumbs cling well.
- Press breadcrumbs and Parmesan gently onto the chicken so they don’t fall off when cooking.
- Use a mix of olive oil and butter in your pan. Butter adds flavor and helps browning, while oil keeps the temperature steady.
- Cook on medium heat so the crust browns slowly without burning, about 4-5 mins per side.
- Avoid crowding the pan; cook in batches if needed to keep the crust crispy.
Finishing in the oven with cheese on top helps cook through without over-browning the crust. Use a meat thermometer to check doneness (165°F/74°C) for juicy, safe chicken every time.
Equipment You’ll Need
- Large skillet – I like using a heavy-bottomed skillet for even heating and good browning.
- Three shallow bowls or plates – perfect for dredging the chicken in flour, egg, and breadcrumb mixture.
- Meat mallet or rolling pin – useful for pounding chicken to an even thickness so it cooks uniformly.
- Baking sheet or oven-safe dish – for finishing the chicken in the oven with cheese melted on top.
- Tongs or a slotted spatula – makes turning the chicken easy without losing the crispy coating.
- Cooking thermometer – to check that the chicken reaches 165°F for safety and juiciness.
Flavor Variations & Add-Ins
- Swap chicken for pork cutlets or firm tofu for a different protein option that still gets a crispy Parmesan crust.
- Mix in a teaspoon of red pepper flakes or smoked paprika into the breadcrumb mixture for some heat or smokiness.
- Top the cooked chicken with marinara sauce and mozzarella, then bake briefly for a Parmesan chicken Parmesan-style dish.
- Add sautéed mushrooms or spinach on top before adding cheese for a veggie boost and extra flavor.
How to Make Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup Italian seasoned bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- 3 tablespoons olive oil (for frying)
- 2 tablespoons butter
For The Topping (Optional):
- 1/2 cup shredded mozzarella or a mild melting cheese
- Fresh chopped parsley for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and pan-fry the chicken, plus an additional 5 to 7 minutes to finish in the oven if using the cheese topping. Overall, you should expect about 25 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Oven and Coating
Preheat your oven to 375°F (190°C) if you want to finish the chicken with melted cheese. In three shallow bowls, place the flour in one, beat the eggs in the second, and in the third, mix together the Parmesan cheese, Italian bread crumbs, garlic powder, onion powder, paprika, salt, pepper, and chopped parsley.
2. Coat the Chicken
Take each chicken breast and first dredge it in the flour, coating all sides lightly. Next, dip it into the beaten eggs, letting excess drip off. Finally, press the chicken into the Parmesan breadcrumb mixture, making sure it’s well covered on all sides. This will give you a crispy, flavorful crust.
3. Cook the Chicken
Heat olive oil and butter together in a large skillet over medium heat. Once hot, carefully place the coated chicken breasts in the pan. Cook them for about 4 to 5 minutes on each side, until they are golden brown and crispy. Use tongs to turn them gently so the coating stays intact.
4. Finish with Cheese (Optional)
If you’d like cheesy chicken like at Longhorn Steakhouse, transfer the skillet to the oven or move the chicken breasts to a baking sheet. Sprinkle shredded mozzarella on top of each piece and bake for 5 to 7 minutes, until the chicken is cooked through (internal temperature should be 165°F or 74°C) and the cheese is melted and bubbly.
5. Serve and Enjoy!
Remove the chicken from the oven and sprinkle with fresh chopped parsley for a pop of color and flavor. Serve your Parmesan chicken alongside steamed broccoli, creamy mashed potatoes, and a cheesy au gratin potato for the full Longhorn Steakhouse experience at home.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before pounding and coating them. This helps ensure even cooking and the best texture.
How Do I Store Leftovers?
Store any leftover Parmesan chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep the crust crispy.
Can I Skip Baking with Cheese?
Absolutely! The chicken is delicious right after pan-frying with the crispy Parmesan crust. Baking with cheese is optional if you want a melty topping like Longhorn’s version.
What Can I Substitute for Italian Seasoned Bread Crumbs?
You can use plain bread crumbs mixed with dried Italian herbs like oregano, basil, and thyme or even crush crackers or panko for a different texture.