Longhorn Steakhouse Parmesan Chicken is a delicious dish that combines crispy, golden-brown chicken with a rich, cheesy Parmesan crust. It’s topped with a creamy, flavorful sauce that makes every bite comforting and satisfying. The chicken stays tender on the inside and crispy on the outside, making it a real crowd-pleaser at any dinner table.
I love making this dish when I want something special but easy to pull together. The secret is in the crispy Parmesan coating, which adds just the right amount of crunch and cheesy goodness. I usually serve it up with some steamed veggies or a fresh salad to keep things light and fresh. It’s one of those recipes that always feels like a treat without being too complicated.
Whenever I make Longhorn Steakhouse Parmesan Chicken, it reminds me of cozy dinners and happy gatherings around the table. It’s easy to see why it’s a favorite at the restaurant—and even better at home. I find that leftovers reheat nicely too, so if you’re cooking for just one or two, you’ve got a tasty lunch ready to go the next day.
Key Ingredients & Substitutions
Chicken Breasts: Pounding the chicken to an even thickness helps it cook evenly and stay juicy. If you prefer, boneless thighs work well for more flavor and moistness.
Mayonnaise: This acts as a binder and keeps the chicken moist. If you want a lighter option, Greek yogurt is a good substitute and still helps the coating stick.
Parmesan Cheese: Freshly grated Parmesan is best for flavor and crispiness. You can swap with Pecorino Romano if you like a sharper taste.
Italian Bread Crumbs: They bring texture and herbs to the crust. If you don’t have Italian-style crumbs, plain breadcrumbs with added dried basil and oregano work well.
How Do You Get a Crispy, Golden-Brown Parmesan Crust?
The key is to first coat the chicken in mayo (or yogurt) to help the cheese and crumbs stick tightly. When frying, use medium-high heat so the crust crisps up quickly without burning.
- Heat the olive oil before adding chicken; this prevents sticking.
- Cook 3-4 minutes per side until golden brown—don’t move the chicken too much.
- Finish cooking in the oven to ensure the inside is juicy and fully cooked.
- Let the chicken rest after baking to keep the juices locked in.
This two-step cooking method gives you a crunchy crust and tender meat, just like the restaurant version!
Equipment You’ll Need
- Oven-safe skillet – I like it because it goes from stovetop to oven without transferring the chicken, saving time and dishes.
- Mixing bowls – one for mayo mixture, one for breadcrumb mix; separate bowls help keep everything tidy.
- Meat mallet or rolling pin – makes pounding the chicken even and thin for even cooking.
- Cooking thermometer – ensures the chicken reaches a safe 165°F without overcooking.
- Spatula or tongs – easy to flip the chicken without breaking the crust.
Flavor Variations & Add-Ins
- Use Panko breadcrumbs instead of Italian crumbs for an even crunch.
- Add a pinch of red pepper flakes in the breadcrumb mix for a little heat.
- Top with shredded mozzarella or provolone in the last few minutes of baking for extra cheesy goodness.
- Mix fresh herbs like basil or thyme into the breadcrumb mixture for a fresh flavor twist.
Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to about ½ inch thickness)
- 1 cup mayonnaise
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for frying)
- Fresh chopped parsley, for garnish
For the Parmesan Coating:
- 1 cup grated Parmesan cheese
- 1 cup Italian-style bread crumbs
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
Time Needed
This recipe takes about 10 minutes to prepare, 10 minutes to pan-fry the chicken, and 10-15 minutes baking time in the oven. In total, plan for around 30-35 minutes from start to finish, including resting time.
Step-by-Step Instructions:
1. Prepare Your Oven and Coating Mixtures
Preheat your oven to 400°F (200°C). In a shallow bowl, mix the mayonnaise with garlic powder, salt, and pepper. In another shallow dish, stir together the grated Parmesan, Italian bread crumbs, Italian seasoning, salt, and pepper. These coatings will give your chicken that rich, crispy Parmesan crust.
2. Coat the Chicken
Dip each chicken breast into the mayo mixture, spreading it evenly on both sides. Then press the chicken into the Parmesan and breadcrumb mixture, coating both sides well. This combination keeps the chicken moist and creates a crunchy crust.
3. Pan-Fry the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the coated chicken breasts. Cook for about 3-4 minutes on each side until they turn golden brown and crispy. Be careful not to move them too much so the crust stays intact.
4. Bake to Finish Cooking
Transfer the skillet with the chicken into your preheated oven. Bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy inside.
5. Rest and Serve
Remove the chicken from the oven and let it rest for a few minutes to lock in the juices. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve your Parmesan Chicken with mashed potatoes and steamed vegetables for a complete and tasty meal.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the refrigerator overnight before pounding and coating. This ensures even cooking and better texture.
What Can I Substitute for Mayonnaise?
If you prefer a lighter option or don’t have mayonnaise, plain Greek yogurt works great as a substitute. It helps the coating stick and keeps the chicken moist.
How Do I Store Leftover Parmesan Chicken?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to maintain the crispy crust as much as possible.
Can I Make This Recipe Gluten-Free?
Absolutely! Use gluten-free bread crumbs and ensure your Parmesan cheese contains no additives with gluten. The rest of the ingredients are naturally gluten-free.
