Name: Longhorn Steakhouse Parmesan Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the Chicken: 4 boneless, skinless chicken breasts (about 6 oz each); 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup Italian-seasoned breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp paprika; Salt and pepper, to taste; 1/4 cup vegetable oil (for frying); For the Parmesan Sauce: 2 tbsp unsalted butter; 3 garlic cloves, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1 cup grated Parmesan cheese; 1/2 tsp onion powder; 1/4 tsp black pepper; Fresh parsley, chopped (for garnish)

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My Longhorn-Inspired Parmesan Chicken started as a challenge to capture that perfect restaurant taste in my own kitchen. I wanted to create a dish that’s crispy, creamy, and packed with flavor just like the version I fell in love with at the steakhouse. After countless attempts and taste tests, I’ve developed a recipe that brings restaurant-quality chicken right to your dinner table.

It’s more than just a meal, it’s a way to turn an ordinary evening into something special. Each bite tells a story of careful seasoning, perfect cooking technique, and a passion for creating delicious food that brings people together.

What Is Longhorn Steakhouse Parmesan Chicken?

Longhorn Steakhouse Parmesan Chicken is a hearty dish featuring breaded chicken breasts topped with a velvety Parmesan cream sauce. Unlike classic Chicken Parmesan, which uses marinara and mozzarella, this version leans into a savory, garlicky sauce that clings to every bite.

The chicken stays juicy under its crispy coating, thanks to a quick pan-fry, while the sauce adds a luxurious finish. What I love most is how adaptable it is it pairs just as well with mashed potatoes as it does with steamed veggies. The recipe feels indulgent without requiring fancy techniques, making it perfect for home cooks looking to elevate their weeknight dinners.

Ingredients

For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1/4 cup vegetable oil (for frying)
For the Parmesan Sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)

Recommended Equipment

Having the right tools makes this recipe a breeze. A heavy skillet (cast iron works great) ensures even heat for frying the chicken without burning. I use a meat mallet to pound the chicken breasts to an even thickness this helps them cook uniformly. A sturdy baking sheet lined with parchment paper keeps the breaded chicken organized before frying.

For the sauce, a medium saucepan and a whisk are essential to avoid lumps. If you don’t have a meat mallet, a rolling pin or even the bottom of a glass can do the trick. A pair of tongs makes flipping the chicken easier, and a digital thermometer helps check doneness (165°F for chicken).

Instructions

Prep the Chicken:
I start by placing each chicken breast between two sheets of plastic wrap. Using a meat mallet, I gently pound them to about 1/2-inch thickness. This step ensures they cook evenly and stay tender. I season both sides with salt, pepper, garlic powder, and paprika, letting the spices sit for 10 minutes to soak in.
Breading Station:
I set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan. Dredging each breast in flour first creates a base for the egg to stick. After dipping in egg, I press the chicken into the breadcrumb mix, making sure every inch is coated. A little trick: let the breaded chicken rest on the baking sheet for 5 minutes. This helps the coating adhere better during frying.
Pan-Fry the Chicken:
In the skillet, I heat the oil over medium-high heat until it shimmers. Carefully adding two chicken breasts at a time, I fry them for 4–5 minutes per side until golden brown. I transfer them to a paper towel-lined plate to drain excess oil. Repeating with the remaining chicken, I keep the cooked pieces warm in a 200°F oven.
Make the Parmesan Sauce:
In the saucepan, I melt butter over medium heat and sauté the garlic until fragrant about 30 seconds. Pouring in the heavy cream and broth, I whisk constantly to blend. Once it simmers, I stir in the Parmesan, onion powder, and pepper. The sauce thickens in 3–4 minutes; if it’s too thick, a splash of broth loosens it up.
Assemble and Serve:
I plate each chicken breast and ladle the sauce generously over the top. A sprinkle of fresh parsley adds color and freshness. Pairing it with buttery mashed potatoes or roasted asparagus rounds out the meal perfectly.

Variations

This recipe is forgiving! For a gluten-free version, swap the flour and breadcrumbs with almond flour and gluten-free panko. If heavy cream feels too rich, half-and-half works, though the sauce will be thinner. Vegetarians can try thick slices of eggplant or portobello mushrooms instead of chicken. I’ve added a pinch of red pepper flakes to the sauce for heat, and sometimes I mix in a tablespoon of lemon zest for brightness. No fresh parsley? Dried oregano or basil adds a nice herbal note. The goal is to make it your own while keeping that creamy, cheesy essence.

How to Store Longhorn Steakhouse Parmesan Chicken

Leftovers keep well in an airtight container in the fridge for up to three days. To reheat, I place the chicken on a baking sheet in a 350°F oven for 10–15 minutes. Microwaving can make the breading soggy, so the oven method is worth the extra time.

For longer storage, freeze the cooked chicken (without sauce) on a parchment-lined tray, then transfer to a freezer bag. The sauce freezes separately in ice cube trays for single servings. Thaw overnight in the fridge before reheating.

Recipe Tips

Pound Evenly: Uneven chicken leads to uneven cooking. Take your time flattening each breast.
Oil Temperature: If the oil smokes, it’s too hot. Adjust the heat to maintain a steady sizzle without burning.
Sauce Consistency: If the sauce thickens too much after cooling, whisk in a tablespoon of warm broth.
Freshly Grated Cheese: Pre-grated Parmesan contains anti-caking agents. Grating your own ensures a smoother sauce.
Resting Time: Let the chicken rest for a few minutes after frying. This keeps the juices inside when you cut into it.

FAQs

Can I bake the chicken instead of frying?
Absolutely! Bake breaded chicken at 400°F for 20–25 minutes on a greased rack. It’ll be slightly less crispy but still delicious.

Why did my sauce turn grainy?
High heat can cause the cheese to separate. Keep the sauce on low and stir constantly for a silky texture.

Can I use pre-cooked chicken?
I don’t recommend it the breading won’t adhere as well. Freshly cooked chicken ensures the best crunch.

Longhorn Steakhouse Parmesan Chicken is more than just a meal it’s a way to bring a little steakhouse flair into your home. With practice, you’ll tweak it to perfection, making it a staple for years to come.