Copycat Longhorn Steakhouse Parmesan Crusted Chicken

Introduction & Inspiration

Craving that incredibly satisfying Parmesan Crusted Chicken from Longhorn Steakhouse? You’re in luck! This recipe brings that restaurant favorite right into your home kitchen, and it’s surprisingly easy to make. Imagine tender chicken breasts coated in a flavorful Parmesan breadcrumb mixture, pan-seared until golden, then topped with more cheese and garlic, and finally baked until bubbly and perfect. It’s pure cheesy, crispy, chicken bliss!

My inspiration comes directly from wanting to recreate beloved restaurant dishes at home. Longhorn’s Parmesan Chicken is a classic for a reason – it’s comforting, flavorful, and always hits the spot. This copycat version captures that essence beautifully, delivering a delicious and impressive meal.

This dish is perfect for a weekend dinner, a special occasion, or anytime you want a comforting meal that feels a little indulgent, just like dining out. It is a perfect copycat recipe.

Nostalgic Appeal / Comfort Factor

Dishes like Parmesan Crusted Chicken are peak comfort food with a touch of steakhouse nostalgia. Breaded and pan-fried chicken cutlets topped with melted cheese evoke feelings of satisfying, hearty meals enjoyed at favorite family restaurants or Italian-American eateries. It’s a familiar and beloved combination.

This recipe specifically targets the comforting experience of the Longhorn Steakhouse version. The crispy Parmesan crust, the juicy chicken, and the bubbly cheese topping deliver exactly the kind of satisfying, crowd-pleasing flavors people associate with that popular dish.

Making this restaurant favorite at home brings that comforting taste and experience right to your own dinner table. A perfect comfort food dish.

Homemade Focus (Restaurant Copycat)

While this recipe aims to replicate a restaurant favorite, it’s entirely made from scratch using simple, homemade techniques. You’re preparing the chicken, setting up a classic three-stage breading station with seasoned breadcrumbs and fresh Parmesan, pan-searing the chicken for that initial crisp, and mixing the cheesy garlic topping yourself.

The homemade focus lies in these fundamental cooking steps that build flavor and texture. Using freshly grated Parmesan cheese makes a noticeable difference in the crust and topping compared to pre-grated options. You control the seasoning and the cooking process to achieve that perfect golden crust and juicy interior.

It celebrates the ability to recreate popular restaurant dishes at home, often with even fresher flavor, through straightforward homemade cooking. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is to achieve a harmonious blend of savory chicken, a distinctly salty and nutty Parmesan-breadcrumb crust, and a rich, garlicky, melted cheese topping featuring both Parmesan and mozzarella.

The chicken should be cooked through but remain tender and juicy. The crust needs to be golden brown and provide a satisfying crunch. The topping should be bubbly, melted, and deliver a final punch of garlic and cheesy goodness, complementing the Parmesan in the crust.

The overall experience should closely mimic the Longhorn Steakhouse original: crispy, cheesy, garlicky, savory, and deeply satisfying. A perfect balance between flavour and texture.

Ingredient Insights

(Estimated Quantities for 4 servings)

• Boneless, Skinless Chicken Breasts (4 small/medium, or 2 large halved/pounded): Ensuring an even thickness (pounding lightly helps) is key for even cooking and prevents dryness.
• All-Purpose Flour: The first step in breading, helps the egg wash adhere.
• Eggs: Beaten with milk, acts as the binder for the breadcrumbs.
• Milk: Thins the egg slightly for a smoother coating.
• Breadcrumbs (Plain or Italian-style): Provide the main structure and crunch for the coating. Italian-style adds herbs. Panko can be used for extra crispiness.
• Parmesan Cheese (Freshly Grated): Used in both the breadcrumb coating (for flavor/crisping) and the topping (for flavor/melting). Freshly grated is essential for best flavor and melt.
• Italian Seasoning: Added to the breading (if using plain breadcrumbs) or inherently part of Italian-style breadcrumbs. Adds herbal notes.
• Salt & Black Pepper: Essential seasoning for the chicken and potentially the breading/topping.
• Olive Oil: For pan-searing the chicken to achieve a golden crust before baking.
• Mozzarella Cheese (Shredded): Added to the topping mixture for its excellent melting quality and mild, creamy flavor.
• Garlic (Freshly Minced): Mixed with the cheeses for the topping, providing essential aromatic flavor.

Essential Equipment

• Three Shallow Dishes: For setting up the breading station (flour, egg wash, breadcrumbs).
• Oven-Safe Skillet OR Large Skillet + Baking Dish: You need to sear then bake. An oven-safe skillet allows this in one pan. Otherwise, transfer seared chicken to a baking dish.
• Tongs or Spatula: For handling chicken.
• Meat Tenderizer/Mallet (Optional but Recommended): For pounding chicken to even thickness.
• Measuring Cups & Spoons:
• Small Bowl: For mixing the cheese topping.
• Grater: For Parmesan cheese.

Ingredients

(Estimated Quantities for 4 servings)

For the Chicken & Breading:

• ▢ 4 small-medium boneless, skinless chicken breasts (or 2 large, halved/pounded thin)
• ▢ Approx. 1/2 cup all-purpose flour
• ▢ 2 large eggs
• ▢ 1-2 tablespoons milk
• ▢ 1 cup breadcrumbs (plain or Italian-style)
• ▢ 1/2 cup freshly grated Parmesan cheese (for breading)
• ▢ 1 teaspoon Italian seasoning (if using plain breadcrumbs)
• ▢ Salt & black pepper, to taste
• ▢ 2-3 tablespoons olive oil (for searing)

For the Topping:

• ▢ 1 cup shredded mozzarella cheese
• ▢ 1/4 cup freshly grated Parmesan cheese
• ▢ 2-3 cloves garlic, freshly minced

Step-by-Step Instructions

1. Preheat Oven and Prepare Chicken:

• Preheat your oven to 375°F (190°C). If not using an oven-safe skillet, lightly grease a baking dish large enough to hold the chicken.
• If chicken breasts are thick, pound them gently between plastic wrap to an even thickness (about 1/2 to 3/4 inch). Pat the chicken completely dry with paper towels. Season generously with salt and pepper.

2. Prepare Breading Station:

• Get three shallow dishes ready.
• Place the flour in the first dish.
• In the second dish, whisk together the eggs and milk until smooth.
• In the third dish, combine the breadcrumbs, 1/2 cup grated Parmesan cheese, and Italian seasoning (if using plain breadcrumbs). Mix well.

3. Coat the Chicken:

• Working with one piece at a time, first dredge the seasoned chicken breast completely in the flour, shaking off any excess.
• Next, dip the floured chicken into the egg-milk mixture, ensuring it’s fully coated and letting any excess drip off.
• Finally, press the chicken firmly into the Parmesan-breadcrumb mixture, coating both sides thoroughly. Gently press the coating to help it adhere.

4. Pan-Sear the Chicken:

• Heat the olive oil in a large oven-safe skillet (or regular skillet) over medium-high heat until shimmering.
• Carefully place the breaded chicken breasts in the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
• Cook for 3-4 minutes per side, until the crust is golden brown and crispy. The chicken does not need to be fully cooked through at this point.

5. Prepare and Add Cheese Topping:

• While chicken sears or just after, in a small bowl, mix together the shredded mozzarella cheese, the remaining 1/4 cup grated Parmesan cheese, and the freshly minced garlic.
• If using a regular skillet, transfer the seared chicken to your prepared baking dish. If using an oven-safe skillet, leave the chicken in the skillet.
• Sprinkle the cheese-garlic mixture evenly over the top of each seared chicken breast.

6. Bake:

• Transfer the oven-safe skillet or the baking dish to the preheated oven.
• Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden, and the chicken is fully cooked through (internal temperature should reach 165°F/74°C).

7. Rest and Serve:

• Carefully remove the dish from the oven.
• Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute.
• Serve hot, perhaps garnished with fresh chopped parsley if desired. Enjoy your homemade taste of Longhorn!

Troubleshooting

• Breading Falling Off: Chicken too wet before flouring (pat dry!), didn’t press breading on firmly, oil not hot enough for searing, handled too roughly. Pat dry, press firmly, ensure oil is hot, use a spatula carefully.
• Crust Soggy After Baking: Often happens if chicken releases a lot of moisture or if pan wasn’t hot enough during sear. Baking on a wire rack set inside the baking dish can help circulation but is fussy. Ensure a good initial sear.
• Chicken Dry: Overcooked either during searing or baking. Pounding thin helps cook faster. Use a meat thermometer (165°F/74°C).
• Cheese Burnt: Oven too hot, or baked too long. Tent loosely with foil if cheese browns too quickly before chicken is done.

Tips and Variations

• Pound Chicken Thin: Highly recommended for even cooking and tenderness, mimicking the restaurant style.
• Fresh Parmesan: Using freshly grated Parmesan makes a significant difference in flavor and how it melts/browns in the topping.
• Panko Option: Substitute Panko breadcrumbs for regular breadcrumbs for an even lighter, crispier crust.
• Seasoning: Add garlic powder, onion powder, or paprika to the flour mixture or breadcrumb mixture for extra flavor layers.
• Add Sauce: While not traditional for this specific copycat, serve with a side of warm marinara sauce for dipping if desired (more like Chicken Parmesan).
• Mushrooms/Onions: Serve alongside sautéed mushrooms and onions, as often offered at the restaurant.

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed fresh from the oven with melty cheese.
• Classic Steakhouse Sides: Pair with mashed potatoes, baked potato (loaded!), steamed broccoli or asparagus, or a side Caesar salad.
• With Pasta: A side of simple buttered noodles or fettuccine Alfredo would also be decadent.
• Family Dinner: A crowd-pleasing main course.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Variable based on chicken size, breading/oil absorption, cheese amount.)

• Calories: 500-700+
• Fat: 25-40g+
• Saturated Fat: 10-18g+
• Cholesterol: 150-200mg+
• Sodium: 700-1000mg+ (Depends heavily on Parmesan, seasoned salt if used, added salt)
• Total Carbohydrates: 15-25g+ (Mostly from breading)
• Dietary Fiber: 1-2g+
• Sugars: 1-3g+
• Protein: 50-65g+

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Recipe Summary and Q&A

Summary: This Copycat Longhorn Steakhouse Parmesan Chicken recipe involves coating chicken breasts in a seasoned flour, egg wash, and Parmesan-breadcrumb mixture. ¹ The chicken is pan-seared until golden brown, then topped with a mixture of mozzarella, Parmesan, and fresh garlic, and baked until the cheese is bubbly and the chicken is cooked through.  

Q&A:

• Q: Do I have to use an oven-safe skillet?
  • A: No. You can sear the chicken in any large skillet on the stovetop, then transfer the seared chicken pieces to a standard baking dish before adding the cheese topping and baking in the oven.
• Q: What’s the best kind of Parmesan cheese to use?
  • A: Freshly grated Parmesan Reggiano (or a good quality domestic Parmesan) from a block will provide the best flavor and melt nicely in the topping. Avoid canned, pre-grated Parmesan with cellulose if possible, especially for the topping.
• Q: Can I prepare the chicken ahead of time?
  • A: You can bread the chicken a few hours ahead and keep it refrigerated on a rack (to prevent soggy bottom). Searing and baking are best done just before serving for optimal crispiness and melted cheese. Leftovers reheat reasonably well in an oven or air fryer.
• Q: Is this the same as Chicken Parmesan?
  • A: No. While both feature breaded chicken and cheese, traditional Chicken Parmesan includes tomato sauce and is often fully fried before baking with sauce and cheese. This Longhorn copycat has a distinct Parmesan crust and topping, and typically no tomato sauce.