Parmesan Chicken

why make this recipe

Longhorn Steakhouse Parmesan Chicken delivers a crowd-pleasing combination of crunchy, cheesy crust and juicy chicken that’s easy enough for weeknights yet impressive for guests. If you love a golden, crisp exterior with a tender interior, this recipe hits the mark and pairs well with simple sides. For a slightly different baked cheesy version, you can compare techniques with this baked cheesy chicken breasts recipe, which uses similar flavors and a hands-off finish in the oven.

introduction

This Longhorn Steakhouse–style Parmesan Chicken features breaded boneless skinless chicken breasts pan-seared to a golden crisp and finished in the oven under a blanket of Parmesan and mozzarella. The seasoning is straightforward—Italian seasoning, garlic, salt, and pepper—so the cheese and breadcrumb crust are the stars. It’s a reliable recipe that adapts well to small changes and yields consistent, restaurant-style results.

how to make Longhorn Steakhouse Parmesan Chicken

Start by setting up three shallow dishes for a classic dredge: flour, egg wash, and the breadcrumb/Parmesan mixture. Coat each chicken breast in flour, dip in the egg wash, then press into the breadcrumb mixture so the crust adheres evenly. Pan-sear the coated breasts in olive oil just until each side is golden (you’re not cooking them through yet). Transfer the seared breasts to a baking dish, top with the remaining Parmesan, mozzarella, and minced garlic, then finish in the oven until the chicken is cooked to a safe internal temperature and the cheese is melted and bubbling.

Ingredients :

• 4 chicken breasts, boneless skinless.
• 1 cup bread crumbs.
• 1 cup grated Parmesan cheese.
• 1 cup shredded mozzarella cheese.
• 1/2 cup all-purpose flour.
• 2 large eggs.
• 1/4 cup milk.
• 2 cloves garlic, minced.
• 1 teaspoon Italian seasoning.
• 1/2 teaspoon salt.
• 1/4 teaspoon black pepper.
• 2 tablespoons olive oil.

Directions :

1. Preheat oven to 375°F.
2. Mix breadcrumbs, half the Parmesan, and seasonings in one dish.
3. Beat eggs and milk in another dish.
4. Put flour in third dish.
5. Dredge chicken in flour, then egg mixture, then breadcrumb mixture.
6. Cook chicken in olive oil 3–4 minutes per side until golden. Transfer to a baking dish.
7. Mix remaining Parmesan with mozzarella and garlic. Top chicken and bake 20–25 minutes until cooked through.

how to serve Longhorn Steakhouse Parmesan Chicken

Serve the Parmesan chicken hot from the oven with simple sides that complement the richness: steamed green beans, a crisp Caesar or mixed green salad, roasted vegetables, or buttery mashed potatoes. For a complete Italian-leaning plate, add a scoop of alfredo pasta or a slice of garlic bread to soak up any cheesy juices.

how to store Longhorn Steakhouse Parmesan Chicken

Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place chicken on a baking sheet in a 350°F oven until warmed through to preserve the crust’s texture, or reheat gently in an air fryer for a few minutes. For longer storage, freeze portions wrapped tightly in foil and placed in a freezer bag for up to 2 months; thaw overnight in the refrigerator before reheating.

tips to make Longhorn Steakhouse Parmesan Chicken

• Pound thicker breasts to an even thickness so they cook uniformly.
• Press the breadcrumb mixture firmly onto the chicken to help the crust stay intact during searing and baking.
• Use freshly grated Parmesan for better melting and flavor compared with pre-grated varieties.
• Don’t overcook when pan-searing; the oven finish will bring the chicken to temperature without drying it out.
• If you like extra crispness, broil for the last 1–2 minutes watching closely to prevent burning.

variation (if any)

• Add a pinch of red pepper flakes to the breadcrumb mix for heat.
• Substitute Italian-seasoned panko breadcrumbs for extra crunch.
• For a lighter option, skip the pan-sear and bake the coated breasts directly at 400°F for about 25–30 minutes, though texture will differ slightly.
• Add a few tablespoons of melted butter mixed with the remaining Parmesan for a richer topping before baking.

FAQ

Q: Can I use bone-in chicken for this recipe?
A: Yes, but increase baking time and ensure the internal temperature reaches 165°F; bone-in pieces take longer to cook through.

Q: Can I make this ahead?
A: You can bread the chicken and keep it covered in the refrigerator for a few hours before searing and baking, but for best crust texture, avoid fully cooking it in advance.

Q: Is there a gluten-free option?
A: Use gluten-free breadcrumbs and a gluten-free flour substitute for dredging to adapt the recipe.

Conclusion

For a faithful at-home take on the diner-favorite, this Parmesan chicken brings crisp coating and melty cheese together in a simple, satisfying dish—if you’d like to explore a closely related copycat version with extra notes and tips, see this detailed recipe at Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook.