How to Make 1 Epic Longhorn Steakhouse Parmesan Chicken

Tired of dry, flavorless chicken breasts that leave your family reaching for the sauce bottle? The Longhorn Steakhouse Parmesan Chicken recipe transforms ordinary chicken into a restaurant-quality masterpiece that’s crispy on the outside and incredibly juicy on the inside. As someone who’s spent years recreating popular restaurant dishes at home, I can confidently say this parmesan-crusted chicken rivals anything you’d pay $20+ for at the steakhouse.

In this guide, you’ll discover exactly how to select the perfect chicken cuts, create that signature parmesan crust, and achieve that perfect golden-brown finish that Longhorn Steakhouse is famous for. I’ll also share professional kitchen secrets for keeping the chicken moist, serving suggestions that complement this dish perfectly, and troubleshooting tips if things don’t go exactly as planned.

Why This Meat Recipe Works

• Creates restaurant-quality Longhorn Steakhouse Parmesan Chicken without the steakhouse price
• Uses simple ingredients most home cooks already have in their pantry
• Achieves that perfect crispy exterior while maintaining juicy, tender meat inside
• Comes together in under 30 minutes for an impressive weeknight dinner
• Versatile enough for casual family dinners or special occasions
• Kid-friendly while still sophisticated enough for adult palates

Choosing the Right Meat

Best Cuts for This Recipe

For authentic Longhorn Steakhouse Parmesan Chicken, chicken breasts are the traditional choice. Specifically, look for medium-sized boneless, skinless chicken breasts (about 6-8 oz each). Larger chicken breasts won’t cook as evenly and may dry out before the center is fully cooked. If your chicken breasts are particularly thick, butterfly them or pound them to an even thickness of about ¾ inch.

Buying Tips

When shopping for chicken breasts, look for:

• Pinkish color without any gray areas
• No strong odor
• Firm to the touch, not slimy
• Air-chilled chicken if available (tends to have better texture and flavor)
• Organic or free-range options for improved flavor

Substitutions

While chicken breasts are traditional for Longhorn Steakhouse Parmesan Chicken, you can make these substitutions:

• Chicken tenderloins (reduce cooking time by about 2 minutes)
• Chicken thighs (for a more flavorful but less traditional version)
• Turkey cutlets (pounded thin)
• Pork chops (for a non-poultry alternative)

Ingredients & Prep

Meat Prep Essentials

1. Pat chicken breasts dry with paper towels to remove excess moisture
2. Butterfly or pound chicken to an even ¾-inch thickness
3. Season both sides with salt and pepper
4. Let chicken sit at room temperature for 15 minutes before cooking (promotes even cooking)

Marinades/Rubs

For authentic Longhorn Steakhouse Parmesan Chicken, you’ll need:

Marinade (Optional but Recommended)

• ½ cup buttermilk
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Marinate chicken for at least 30 minutes or up to 4 hours for maximum tenderness and flavor.

Parmesan Crust

• 1 cup freshly grated Parmesan cheese
• ½ cup Italian breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)

Pantry Staples

• 2 large eggs (for dredging)
• ¼ cup all-purpose flour
• 3 tablespoons olive oil (for cooking)
• 2 tablespoons butter (for richness and golden crust)
• Cooking spray (if baking instead of pan-frying)

Step-by-Step Cooking Instructions

Pre-Cooking Prep

1. Set up your dredging station with three shallow dishes:
   • Dish 1: ¼ cup all-purpose flour seasoned with a pinch of salt and pepper
   • Dish 2: 2 eggs beaten with 1 tablespoon water
   • Dish 3: Parmesan crust mixture
2. If marinated, remove chicken from marinade and pat dry
3. Preheat oven to 375°F (if finishing in oven)
4. Heat a large oven-safe skillet over medium-high heat with olive oil and butter

Cooking Method

1. Dredge each chicken breast first in flour (shake off excess)
2. Dip in egg mixture, coating completely
3. Press firmly into the Parmesan mixture, ensuring an even coating on both sides
4. Place chicken in hot skillet and cook for 3-4 minutes until golden brown
5. Carefully flip and cook other side for 3 minutes
6. Transfer skillet to preheated oven and bake for 8-10 minutes until chicken reaches 165°F internally

Doneness Check

For perfect Longhorn Steakhouse Parmesan Chicken:

• Use an instant-read thermometer to verify chicken has reached 165°F at the thickest part
• Juices should run clear when pierced
• Crust should be golden brown and crispy
• Cheese should be melted and slightly bubbling

Resting

Allow chicken to rest for 5 minutes before serving. This crucial step allows juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Tent loosely with foil if needed to keep warm.

Pro Tips for Perfect Meat

Avoiding Tough/Dry Meat

• Never overcook! Chicken breasts go from perfect to dry in just a minute or two
• Use the marinade for added moisture insurance
• Consider brining chicken for 2-4 hours before cooking (1 tablespoon salt + 1 tablespoon sugar per cup of water)
• Cook at a medium-high temperature to quickly seal in juices
• Finish in the oven for more even cooking
• Add a tablespoon of mayonnaise to the egg wash for extra juiciness
• Baste with butter during the last minute of cooking

Tool Recommendations

• Meat mallet or heavy skillet (for pounding)
• Instant-read digital meat thermometer (essential for perfect doneness)
• Cast iron or stainless steel oven-safe skillet (for ideal browning)
• Thin metal spatula (for flipping without disturbing the crust)
• Microplane grater (for fresh Parmesan)

Storage & Reheating

• Refrigerate leftover chicken for up to 3 days in an airtight container
• Reheat in a 325°F oven for 10-15 minutes (avoid microwave which makes crust soggy)
• Freeze cooked chicken for up to 2 months wrapped in plastic wrap then foil
• Thaw overnight in refrigerator before reheating
• Add a fresh sprinkle of Parmesan when reheating to refresh the crust

Flavor Variations

Spicy Twist

• Add 1 teaspoon cayenne pepper to the Parmesan mixture
• Mix ½ teaspoon crushed red pepper flakes into the egg wash
• Serve with spicy marinara or buffalo sauce drizzle
• Top with pepper jack cheese during the last 2 minutes of baking

Keto/Paleo

• Replace breadcrumbs with crushed pork rinds for keto
• Use almond flour instead of all-purpose flour
• Add extra Parmesan to compensate for breadcrumb removal
• Skip the breadcrumbs entirely and use a thicker Parmesan crust (for paleo)

Global Flavors

• Italian Style: Add sun-dried tomatoes and fresh basil on top during the last 2 minutes of cooking
• Mediterranean: Mix in lemon zest, oregano, and top with feta after cooking
• Tex-Mex: Add taco seasoning to the Parmesan mixture and top with pico de gallo
• French Inspired: Top with herbes de Provence and finish with a white wine sauce

Serving Suggestions

The Longhorn Steakhouse Parmesan Chicken pairs beautifully with:

• Creamy garlic mashed potatoes
• Roasted asparagus with lemon
• Garlic butter pasta
• Fresh garden salad with vinaigrette
• Steamed broccoli with butter
• Wild rice pilaf

For beverages, consider:

• Chardonnay or Pinot Grigio (white wine lovers)
• Light Pinot Noir (red wine enthusiasts)
• Italian Peroni beer
• Sparkling water with lemon (non-alcoholic option)

For an authentic Longhorn Steakhouse experience, serve with their signature honey wheat bread and whipped butter on the side.

FAQs

Can I make Longhorn Steakhouse Parmesan Chicken in an air fryer? Yes! Preheat your air fryer to 375°F, spray the basket with cooking spray, and cook the breaded chicken for 12-15 minutes, flipping halfway through. Check that internal temperature reaches 165°F.

Why isn’t my Parmesan crust sticking to the chicken? Make sure to pat the chicken completely dry before dredging, press firmly when coating with the Parmesan mixture, and allow the breaded chicken to sit for 5 minutes before cooking to help the coating adhere.

Can I prepare Longhorn Steakhouse Parmesan Chicken ahead of time? You can bread the chicken up to 3 hours ahead and refrigerate until ready to cook. For best results, bring to room temperature for 15 minutes before cooking.

Is this recipe safe for pregnant women? Yes, as long as the chicken is cooked to the proper internal temperature of 165°F and all food safety guidelines are followed during preparation.

How can I tell if my oil is hot enough for cooking? When the oil is shimmering but not smoking, drop a small piece of breadcrumb into the pan. If it sizzles immediately, your oil is ready.

Conclusion

Now you have all the secrets to create a truly epic Longhorn Steakhouse Parmesan Chicken that rivals the restaurant original. This crowd-pleasing dish transforms simple chicken breasts into a memorable meal that looks and tastes like it came from a professional kitchen. The perfectly seasoned, crispy Parmesan crust protecting juicy, tender chicken inside makes this recipe a guaranteed family favorite.

Don’t wait for a special occasion — grab your ingredients and try this restaurant-quality chicken tonight! Your family will be amazed at how you’ve recreated this steakhouse classic at home. Once you’ve mastered this recipe, be sure to check out our Copycat Longhorn Steakhouse Wild West Shrimp for another restaurant favorite you can make at home!