Crispy, Cheesy, and Packed with Flavor
Bring the restaurant experience home with this Longhorn Steakhouse Parmesan Chicken—a homemade version of the classic favorite featuring crispy breaded chicken breasts topped with melted cheese.
It’s everything you love about the original dish: juicy chicken, rich parmesan, savory garlic, and gooey mozzarella, all baked to perfection in under an hour.
Perfect for weeknight dinners, special occasions, or anytime you’re craving comfort food, this recipe delivers the same bold flavor as the Longhorn Steakhouse version—without the takeout bill.
Why You’ll Love It
- Crispy outside, juicy inside: Breaded and pan-seared chicken stays moist with a perfect crunch.
- Cheesy topping: A delicious blend of parmesan and mozzarella melts over each piece.
- Restaurant-style at home: Tastes just like Longhorn Steakhouse’s famous parmesan chicken.
- Family-friendly: A crowd-pleasing main dish that everyone will love.
- Ready in under an hour: Simple prep, fast cooking, and easy cleanup.
Ingredients
This recipe serves 4 and uses simple pantry staples to deliver bold flavor:
- 4 boneless, skinless chicken breasts
- 1 cup bread crumbs (plain or Italian-style)
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
How to Make Longhorn Steakhouse Parmesan Chicken
1. Preheat and Prepare Your Dredging Stations
Preheat your oven to 375°F (190°C). Set up three shallow dishes:
- Dish 1: Combine flour with a pinch of salt and pepper.
- Dish 2: Whisk eggs with milk.
- Dish 3: Mix bread crumbs, half of the grated Parmesan, Italian seasoning, salt, and pepper.
2. Bread the Chicken
Pat chicken breasts dry. Dredge each breast first in flour, then dip in the egg mixture, and finally coat thoroughly in the breadcrumb-Parmesan mixture. Press lightly to ensure the coating sticks.
3. Sear the Chicken
Heat olive oil in a large skillet over medium heat. Add chicken breasts and sear for 3–4 minutes per side, just until golden brown. Transfer them to a greased baking dish.
4. Add the Cheese Topping and Bake
In a small bowl, mix the remaining Parmesan with mozzarella and minced garlic. Sprinkle this cheesy mixture generously over the seared chicken.
Bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through (internal temp should reach 165°F) and the cheese is bubbly and lightly browned.
Tips for Success
- Pound chicken to even thickness for faster, more even cooking.
- Use Italian-style bread crumbs for extra seasoning.
- Add red pepper flakes to the breadcrumb mixture if you want a little heat.
- Want more garlic flavor? Rub garlic into the breadcrumb mix or sauté it in the oil first.
- Don’t skip the sear: It locks in juices and gives a beautiful crust before baking.
Serving Ideas
This Longhorn Steakhouse Parmesan Chicken pairs perfectly with:
- Garlic mashed potatoes or roasted baby potatoes
- Steamed broccoli or green beans
- Caesar salad or a fresh side salad with vinaigrette
- Buttered noodles or creamy risotto
Add a lemon wedge or drizzle of balsamic glaze to enhance the flavor even more.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the oven at 350°F for 10–15 minutes or microwave in short intervals. To re-crisp the topping, reheat in a skillet or under the broiler for 1–2 minutes.
Freeze: Breaded, uncooked chicken can be frozen for up to 2 months. Bake directly from frozen, adding 10–15 minutes to cook time.