Craving something incredibly comforting with a perfect mix of crispy, cheesy goodness? Let me introduce you to Longhorn Steakhouse Parmesan Chicken: golden parmesan-crusted chicken breasts smothered in garlicky mozzarella and a kiss of Italian herbs, all baked to bubbling perfection. This dish is a personal favorite for busy weeknights and cozy dinners alike, pairing the deep flavor of classic chicken parm with the approachable magic of an American steakhouse. Every bite is juicy, crunchy, and a little bit gooey—pure satisfaction for your taste buds and an absolute crowd-pleaser.
Ingredients You’ll Need
One of my favorite things about Longhorn Steakhouse Parmesan Chicken is how it uses simple pantry staples to deliver an insanely delicious meal. Each ingredient plays its part: think juicy chicken, a crispy crust, gooey cheese, and that hit of garlicky, herby flavor. Here’s what you’ll need and why you don’t want to skip a single thing:
- Chicken: 4 boneless, skinless chicken breasts give you that tender, hearty base ready to soak up the flavor.
- Bread Crumbs: 1 cup gives your chicken an ultra-crispy exterior—Italian-style if you like extra flair.
- Grated Parmesan Cheese: Split 1 full cup between breading and topping for double the cheesy, nutty punch.
- Dried Italian Seasoning: 1/2 teaspoon brings those classic herb notes right to your kitchen.
- Salt: 1/2 teaspoon seasons the chicken perfectly so every bite pops.
- Ground Black Pepper: 1/4 teaspoon gives just a hint of warmth and depth to balance the cheese.
- All-Purpose Flour: 1/2 cup helps the breading stick beautifully—don’t skip this step!
- Large Eggs: 2 big eggs bind everything together for that classic crust.
- Milk: 1/4 cup lightens the egg wash and helps every bit of coating cling to the chicken.
- Shredded Mozzarella Cheese: 1 cup adds that stretchy, gooey topping everyone loves.
- Garlic: 2 cloves, minced, infuse the topping with a savory kick that sets this dish apart.
- Olive Oil: 2 tablespoons for pan-searing, giving the chicken glorious color and flavor before baking.
How to Make Longhorn Steakhouse Parmesan Chicken
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F and lightly coating a baking dish with olive oil. Getting your oven hot ahead of time helps the chicken cook through evenly and allows the cheese topping to bubble and brown beautifully at just the right moment.
Step 2: Make the Breading Mixture
In a shallow dish, combine the bread crumbs, 1/2 cup of Parmesan cheese, Italian seasoning, salt, and black pepper. Mixing these together gives you a flavorful crust that stays crunchy and savory with every bite.
Step 3: Whisk the Egg Mixture
Grab another shallow dish for your wet ingredients. Whisk together the eggs and milk until they’re fully blended. This mixture acts as the sticky bridge between your flour and the seasoned breading, ensuring the crust hugs every inch of chicken.
Step 4: Dredge the Chicken
Take each chicken breast and coat it first in flour, giving it a light dusting all over—shake off any excess. Then dunk it into the egg wash, letting the mixture soak in, followed by an even coating of the bread crumb mixture. Make sure to press those crumbs onto the chicken to help them stick!
Step 5: Sear for Extra Crispiness
Heat olive oil in a skillet over medium-high heat. Working in batches if needed, cook the breaded chicken breasts for about 3 to 4 minutes per side, or until they’re beautifully golden brown. Searing locks in moisture and boosts that irresistible crispy texture.
Step 6: Assemble and Top with Cheese
Transfer your seared chicken breasts to the prepared baking dish. Now mix together the remaining 1/2 cup of Parmesan cheese, shredded mozzarella, and minced garlic in a bowl. Sprinkle this glorious mixture evenly over each piece of chicken—pile it on!
Step 7: Bake to Perfection
Pop the dish into your preheated oven and bake for 20 to 25 minutes. You’re looking for melted, bubbling cheese and chicken that’s cooked through and juicy. The aroma alone will have everyone hanging out by the oven door.
Step 8: Serve with Style
Once baked, remove your Longhorn Steakhouse Parmesan Chicken from the oven. Serve it up immediately, ideally beside a heap of mashed potatoes or crisp steamed veggies. The mix of crunchy crust and melty cheese is irresistible!
How to Serve Longhorn Steakhouse Parmesan Chicken
Garnishes
A sprinkle of fresh parsley or basil instantly brings color and a garden-fresh aroma to your Longhorn Steakhouse Parmesan Chicken. I sometimes add a drizzle of extra virgin olive oil or a tiny squeeze of lemon for brightness, and for a little extra flair, scatter a few red pepper flakes on top.
Side Dishes
This dish pairs beautifully with buttery mashed potatoes, roasted garlic green beans, or classic spaghetti tossed in a little olive oil. Steamed broccoli or a crisp salad also play well by cutting through the richness and keeping the meal balanced.
Creative Ways to Present
Wow your table by serving individual portions atop garlic toast, tucking slices of the chicken into crusty rolls for sandwiches, or plating over creamy polenta for an elegant twist. You can even slice it for a show-stopping salad topper!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Longhorn Steakhouse Parmesan Chicken left, simply store it in an airtight container in the refrigerator. It’ll stay tasty for up to three days, and makes a fabulous next-day lunch (cold or reheated).
Freezing
To freeze, let the chicken cool completely, then wrap each piece tightly in plastic wrap and foil. Pop them in a freezer bag or container—these will keep well for up to two months. For best results, freeze without the cheese topping and add fresh before reheating.
Reheating
For maximum crispiness, reheat your Longhorn Steakhouse Parmesan Chicken in a 350°F oven for 10–15 minutes. The cheese will get bubbly again and the crust will regain most of its crunch. Microwaving works too in a pinch, but the oven is worth the wait.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are deliciously juicy and work just as well. Adjust your cooking time slightly, as thighs tend to cook faster than breasts.
What type of bread crumbs are best?
Both plain and Italian-style work beautifully for Longhorn Steakhouse Parmesan Chicken. Italian-style adds more herby flavor, while plain gives you the flexibility to season as you like. Panko will give you an even crunchier crust.
Is it okay to use pre-shredded mozzarella?
Go for it! Pre-shredded mozzarella is convenient and melts just fine on top of the chicken. If you want a meltier, slightly creamier topping, shredding a block of mozzarella yourself is a tasty upgrade.
How do I know when the chicken is fully cooked?
The safest method is to use a meat thermometer—chicken should reach 165°F internally. If you cut into the thickest part and see only clear juices and no pink, you’re good to go.
Can I make Longhorn Steakhouse Parmesan Chicken gluten free?
Yes! Substitute your favorite gluten-free flour and gluten-free bread crumbs to suit dietary needs without sacrificing flavor or crunch.
Final Thoughts
If you’re on the hunt for a guaranteed dinnertime hit, you really can’t go wrong with Longhorn Steakhouse Parmesan Chicken. It’s one of those recipes you’ll revisit again and again for its dreamy combo of crispy, cheesy, and downright delicious. Give it a try—and don’t forget to share your own creative twists!
