There are some dishes you try at a restaurant that just stick with you. For me, the Longhorn Steakhouse Parmesan Chicken is one of those. That perfect balance of crispy, juicy chicken, rich garlic, and abundant Parmesan cheese just hits differently. I’ve tried to recreate it at home for ages, and while many attempts were good, they never quite captured that specific restaurant magic. That was until I stumbled upon two simple hacks that completely transformed my homemade version. If you’re yearning for that unforgettable Longhorn flavor without leaving your kitchen, you’re in for a treat – I’m excited to share these game-changers with you.
Why you’ll love this dish
This isn’t just another chicken recipe; it’s an experience. You’ll adore the Longhorn Steakhouse Parmesan Chicken because it brings that beloved restaurant taste right to your dining table, often for less money and with more control over ingredients. It’s incredibly satisfying, making it a fantastic choice for a weeknight meal when you want something special but don’t have hours to spend. Plus, the combination of tender chicken, aromatic garlic, and gooey, crispy Parmesan is a guaranteed crowd-pleaser for both adults and picky eaters alike. It’s also surprisingly straightforward to make, offering big flavor payoffs for minimal fuss.
> “I used to think I could only get chicken this good at Longhorn. These hacks are a revelation! My family devoured it.” – A satisfied home cook
Preparing Longhorn Steakhouse Parmesan Chicken
Crafting this Longhorn-inspired Parmesan chicken involves a few key stages that build incredible flavor and texture. First, you’ll prepare your chicken breasts, often by butterflying or pounding them thin to ensure even cooking. Next comes the magic: a simple, flavorful coating that adheres beautifully and crisps up perfectly. Then, it’s a quick trip to the pan or oven. Finally, the dish is finished with a generous layer of Parmesan cheese, often melted and lightly browned to perfection, bringing all those irresistible elements together.
What you’ll need
To bring this taste of Longhorn into your home kitchen, gather these essential items. You might find you already have most of them!
- Boneless, skinless chicken breasts: About 1.5 – 2 lbs (2-4 breasts, depending on size). Choose good quality for best results.
- Parmesan cheese: 1 cup, freshly grated is highly recommended for superior melt and flavor.
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Dried oregano: 1/2 tsp
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/4 tsp, or to taste
- Olive oil: 2-3 tbsp, for pan-frying
- Butter: 1 tbsp (unsalted is preferred)
- Fresh parsley: 2 tbsp, chopped, for garnish (optional but adds freshness)
Directions to follow
Let’s get cooking! Follow these steps carefully to achieve that restaurant-quality Longhorn Steakhouse Parmesan Chicken.
- Prepare the Chicken: If your chicken breasts are very thick, carefully butterfly them horizontally or place them between two pieces of plastic wrap and pound them to an even thickness of about 1/2 to 3/4 inch. This ensures even cooking. Pat them dry thoroughly with paper towels. This is hack #1: Thin & Dry Chicken – it helps with crispiness!
- Make the Seasoning Mix: In a small bowl, combine the garlic powder, onion powder, dried oregano, salt, and black pepper.
- Season the Chicken: Sprinkle the seasoning mix generously over both sides of each chicken breast, gently pressing it in to adhere.
- Heat the Pan: Heat the olive oil in a large skillet (preferably cast iron or another heavy-bottomed pan) over medium-high heat until shimmering. Add the butter and let it melt.
- Cook the Chicken: Carefully place the seasoned chicken breasts in the hot skillet. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). The cooking time will vary based on the thickness of your chicken. Cook in batches if necessary to avoid overcrowding the pan.
- Add Parmesan (Hack #2): Once the chicken is fully cooked, reduce the heat to low. Top each chicken breast generously with freshly grated Parmesan cheese. This is hack #2: Direct Pan Parm Melt.
- Melt the Parmesan: Cover the skillet immediately with a lid or a piece of foil for 1-2 minutes, or until the Parmesan is melted and bubbly. For extra crispiness, you can carefully flash it under a broiler for 30-60 seconds after melting, but watch it very closely to prevent burning.
- Rest and Serve: Carefully remove the chicken from the skillet and let it rest on a cutting board for a few minutes before serving. Garnish with fresh parsley if desired.
Best ways to enjoy it
The Longhorn Steakhouse Parmesan Chicken is quite rich and flavorful on its own, so consider serving it with sides that complement rather than overpower. A simple garden salad with a light vinaigrette is always a good choice, offering a refreshing contrast. Creamy mashed potatoes or fluffy rice are excellent for soaking up any pan drippings and comforting. For a touch of green, steamed asparagus or green beans tossed with a hint of garlic make a perfect pairing. And of course, a crusty piece of garlic bread would be divine for extra indulgence!
Keeping leftovers fresh
Should you be lucky enough to have any leftovers of this delicious chicken, proper storage is key to maintaining its quality. Allow the chicken to cool completely to room temperature (within 2 hours of cooking). Then, transfer it to an airtight container and refrigerate for up to 3-4 days.
To reheat, the best method is usually a gentle one. A microwave can work, but it might slightly diminish the crispiness. For better results, place the chicken in a preheated oven at 300-325°F (150-160°C) for about 10-15 minutes, or until warmed through. You can also re-crisp it in a pan over medium-low heat. Avoid reheating multiple times. Freezing isn’t ideal for this dish, as the texture of the Parmesan and chicken can change when thawed, but if you must, freeze cooked, cooled portions in an airtight, freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Pro chef tips
- Don’t skip the pat-dry! This is crucial for achieving a beautiful, crispy crust. Moisture is the enemy of browning.
- Freshly grated Parmesan makes a huge difference. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly and forming that perfect crust.
- Keep the heat consistent. When cooking the chicken, maintain a medium-high heat that’s hot enough to brown but not so high it burns the seasoning before the chicken cooks through. Adjust as needed.
- Crowding is bad. If your pan isn’t large enough, cook the chicken in batches. Overcrowding lowers the pan temperature and steams the chicken instead of searing it, preventing that desired crispy exterior.
- Rest the chicken. Even a few minutes of resting after cooking allows the juices to redistribute, resulting in more tender and flavorful chicken.
Creative twists
While this recipe aims for that authentic Longhorn taste, don’t hesitate to put your own spin on it!
- Spicy Kick: Add a pinch of red pepper flakes to your seasoning mix for a subtle or not-so-subtle heat.
- Herb Garden: Incorporate other dried herbs like thyme or rosemary into the seasoning blend for a different aromatic profile.
- Lemon Zest: A sprinkle of fresh lemon zest over the finished dish adds a bright, zesty note that cuts through the richness beautifully.
- Panko Power: For an extra crispy crust (diverging slightly from the traditional Longhorn, but delicious!), lightly dredge the seasoned chicken in panko breadcrumbs before frying.
- Tomato Finish: Before adding the Parmesan, you could spoon a tablespoon or two of your favorite marinara or diced tomatoes over each chicken breast for a more Italian-inspired twist.
FAQ
Can I make this with chicken thighs instead of breasts?
Yes, absolutely! Boneless, skinless chicken thighs would also work wonderfully. They tend to be a bit juicier and more forgiving if overcooked slightly. Adjust cooking time as needed; thighs often take a little longer to cook through than breasts.
What if I don’t have fresh Parmesan?
While freshly grated Parmesan is highly recommended for its superior melting qualities and flavor, you can use pre-grated Parmesan in a pinch. Just be aware that it might not melt as smoothly or develop the same crispy crust because of the added anti-caking agents. You might need to cover it for a bit longer or even finish it under the broiler to get it bubbly.
How do I know when the chicken is fully cooked?
The best way to ensure your chicken is safely cooked is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken, avoiding any bones. The internal temperature should register 165°F (74°C). Visually, the chicken should be opaque throughout and the juices should run clear.
Classic Longhorn Steakhouse Parmesan Chicken
Equipment
- Oven
- Baking Sheet
- Large Oven-Safe Skillet (Cast Iron)
- Instant-Read Thermometer
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup grated Parmesan cheese (freshly grated is always best!)
- 1/2 cup panko breadcrumbs (for extra crispiness)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt plus more for seasoning chicken
- 1/4 cup olive oil or vegetable oil for pan-frying
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Pat the chicken breasts dry and season lightly with salt.
- Prepare a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for a mix of Parmesan cheese, panko, and seasonings.
- Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with the Parmesan-panko mixture.
Cooking
- Heat olive oil in an oven-safe skillet over medium-high heat and pan-fry chicken breasts for 3-4 minutes per side until golden brown.
- Transfer chicken to the prepared baking sheet and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
Serving
- Let the chicken rest for a few minutes after removing from the oven, then garnish with fresh parsley if desired and serve.