Longhorn Steakhouse Parmesan Chicken is a juicy, tender chicken breast coated with a crispy Parmesan crust that’s packed with flavor. It’s topped with a rich, buttery Parmesan sauce that makes every bite feel special and comforting. The blend of cheese, herbs, and a golden crust makes this dish stand out in all the best ways.
I love making this at home because it’s like bringing a little steakhouse magic right to my kitchen. The crust gets nice and crunchy, but the chicken stays perfectly juicy inside. I always find myself sneaking an extra bite of that buttery Parmesan sauce — it’s just that good! A simple tip I use is to press the Parmesan coating gently onto the chicken to make sure it sticks well during cooking.
This chicken goes perfectly with some creamy mashed potatoes or a fresh green salad, making for a satisfying and easy meal. It’s one of those dishes that feels a bit fancy but is really easy to whip up any night of the week. I always feel proud serving this to friends or family because it tastes like it took a lot of effort, even when it didn’t!
Key Ingredients & Substitutions
Chicken breasts: Use boneless, skinless pieces for even cooking. If you prefer dark meat, thighs can work too—they stay juicy but may need slightly longer cooking.
Parmesan cheese: Freshly grated Parmesan is best for a flavorful crust. Grated pre-shredded cheese works in a pinch but can be less tasty. For a different taste, try Pecorino Romano.
Breadcrumbs: Italian seasoned breadcrumbs add herbs and flavor. Plain breadcrumbs can be used with added Italian seasoning mixed in. Panko breadcrumbs give extra crunch.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or milk, but the sauce won’t be as creamy.
Butter: Adds great flavor and helps brown the chicken. You can substitute with olive oil, but butter gives a richer crust and sauce base.
How Do You Get the Chicken Crust Crispy and Stay On During Cooking?
Here’s how to get a crunchy, well-adhered Parmesan crust that doesn’t fall off:
- Pat the chicken dry first — moisture makes the crust slip off.
- Season the chicken lightly before dredging for balanced flavor inside.
- Set up a three-step coating: flour, then egg wash, then Parmesan-breadcrumb mix.
- Press the crumb mixture firmly onto the chicken to help it stick.
- Cook the chicken in melted butter over medium heat, letting each side form a golden crust before flipping.
- Avoid moving the chicken too soon while frying to keep the crust intact.
- Finishing in the oven with sauce helps keep the crust crispy and chicken juicy without burning the coating.
Equipment You’ll Need
- Oven-safe skillet – I like it because it allows you to cook and finish the chicken all in one pan, saving time and dishes.
- Three shallow bowls or plates – perfect for setting up a breading station with flour, eggs, and Parmesan breadcrumbs.
- Whisk or fork – to beat the eggs smoothly and ensure even coating.
- Measuring cups and spoons – for accurate amounts of cheese, cream, and seasonings.
- Kitchen tongs – help turn and transfer the chicken without breaking the crust.
- Oven – necessary for finishing the chicken and keeping it moist inside.
Flavor Variations & Add-Ins
- Use panko breadcrumbs instead of traditional for extra crunch. Adds a light, crispy texture that’s extra satisfying.
- Add a splash of white wine or lemon juice to the sauce for a tangy brighten-up. Great when serving with seafood or chicken.
- Mix chopped fresh herbs like basil or thyme into the Parmesan coating for a fresh, aromatic twist.
- Top with crispy bacon bits or sautéed mushrooms before serving to add richness and umami flavor.
Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup Parmesan cheese, finely grated
- 1 ½ cups Italian seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 4 tablespoons butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (for sauce)
- 1 teaspoon garlic, minced (for sauce)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooking spray or oil for frying
Time Needed:
This recipe takes about 10 minutes to prep, 10 minutes to fry the chicken, and 15-20 minutes baking. Altogether, expect around 35-40 minutes until your delicious Parmesan Chicken is ready to serve.
Step-by-Step Instructions:
1. Prep the Oven and Coating
Preheat your oven to 400°F (200°C). Set up three shallow bowls: in the first, mix flour with salt and pepper; in the second, beat the eggs with milk; in the third, combine Parmesan cheese, Italian seasoned breadcrumbs, garlic powder, Italian seasoning, and paprika.
2. Coat the Chicken
Pat the chicken breasts dry and season lightly with salt and pepper. First, dredge each breast in the flour, shaking off extra. Next, dip into the egg mixture until fully coated. Finally, press the chicken into the Parmesan-breadcrumb mix, ensuring the coating sticks well and forms a nice crust.
3. Cook the Chicken
Heat butter in a large oven-safe skillet over medium heat. When melted and hot, add the chicken and cook until golden brown on each side, about 3-4 minutes per side. Be gentle when flipping to keep the crust intact.
4. Make the Parmesan Sauce
While the chicken is frying, combine heavy cream, grated Parmesan, and minced garlic in a small saucepan over medium-low heat. Stir often until the cheese melts and the sauce thickens slightly, then remove from heat.
5. Bake with Sauce and Finish
Pour the creamy Parmesan sauce over the fried chicken in the skillet. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
6. Serve and Garnish
Carefully remove the skillet from the oven. Sprinkle fresh parsley over the chicken for a bright, fresh touch. Serve with your favorite sides like mashed potatoes and steamed green beans for a full meal.
Enjoy your homemade Longhorn Steakhouse Parmesan Chicken—crispy, creamy, and full of cheesy goodness!
Can I Use Frozen Chicken for This Recipe?
Yes, just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture, which helps the coating stick better and crisp up nicely.
How Do I Store Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the crust from getting soggy—adding a splash of cream or a little butter can help refresh the sauce.
Can I Make This Dish Ahead of Time?
Absolutely! You can bread and fry the chicken ahead, then refrigerate it without sauce. When ready to serve, warm the chicken and prepare the sauce fresh to maintain crispiness and creaminess.
What Can I Serve with Longhorn Parmesan Chicken?
It pairs wonderfully with mashed potatoes, steamed green beans, or a light salad. The creamy sauce is perfect for soaking into sides like rice or pasta, too!
