Longhorn Steakhouse Parmesan Chicken is a tasty and satisfying dish featuring a crispy, golden-brown chicken breast topped with a rich, creamy parmesan sauce. The chicken stays juicy inside while the parmesan adds a cheesy, flavorful punch that makes every bite delicious. It’s a classic combination of crunchy and creamy that’s hard to resist.
I love making this at home because it’s like bringing a little bit of that Longhorn Steakhouse feeling to my own kitchen. The parmesan sauce is my favorite part—it’s simple to whip up but tastes like you spent hours on it. I usually pair it with a side of steamed veggies or mashed potatoes to soak up the extra sauce. It’s one of those meals that feels special but doesn’t require a ton of work.
This chicken recipe always reminds me of cozy dinners when you want something comforting but not too fancy. If you’re craving a flavorful chicken dish that’s different from the usual, this one is a great choice. I find myself coming back to it when I want something hearty, cheesy, and just a little bit indulgent in the best way.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts makes for quick cooking and easy breading. If you prefer, thighs can work too—they stay juicy but may change the cooking time.
Breadcrumbs: Italian seasoned breadcrumbs give nice flavor. For a lighter crunch, try panko breadcrumbs mixed with Italian herbs. Gluten-free breadcrumbs also work well here.
Parmesan cheese: Freshly grated Parmesan adds great salty, nutty flavor. Pre-grated can be used, but fresh tastes best. You can mix part Parmesan with Pecorino Romano for a sharper taste.
Heavy cream & cheeses: Heavy cream helps make the sauce rich and smooth. If you want a lighter version, half-and-half can work but the sauce won’t be as thick. Mozzarella adds creaminess but a mild melting cheese like fontina also fits well.
How Do I Get the Chicken Crispy but Cooked Through?
Crispy chicken with juicy inside is all about prep and heat control. Here’s how I do it:
- Start by pounding or slicing chicken breasts evenly to about 1/2 inch thickness—this helps cook evenly without drying out.
- Set up a dredging station: flour, egg wash, then breadcrumbs. Press the breadcrumbs gently onto the chicken so they stick well.
- Heat oil and butter on medium. Too hot and the coating burns before chicken cooks, too low and it gets soggy. Aim for a steady sizzle.
- Cook chicken 4-5 minutes per side. Don’t overcrowd the pan so the crust can form nicely.
- Check for doneness with a meat thermometer (165°F) or cut to peek inside.
This method gives you a golden crust with tender chicken inside every time.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed one to get a nice golden crust without sticking.
- Meat mallet or rolling pin – makes even chicken thickness for quick, even cooking.
- Shallow bowls or plates – for breading station: flour, beaten eggs, breadcrumb mixture.
- Whisk – helps beat eggs smoothly and mix sauces easily.
- Cooking tongs – make turning the chicken easy and mess-free.
- Meat thermometer – ensures the chicken is cooked perfectly without overdoing it.
Flavor Variations & Add-Ins
- Swap chicken for turkey cutlets for a different take on the same dish.
- Use asiago or Pecorino Romano instead of Parmesan for a sharper flavor.
- Add sautéed spinach or mushrooms to the sauce for extra veggies.
- Sprinkle with red pepper flakes or lemon zest for a spicy or fresh twist.
Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup Italian seasoned breadcrumbs (or panko with Italian seasoning)
- ½ cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon paprika
- 2 large eggs
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil or vegetable oil, for frying
For the Parmesan Cream Sauce:
- 1 tablespoon butter
- 1 cup heavy cream
- ½ cup grated mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to cook, making it a quick and delicious meal perfect for busy weeknights or special dinners.
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice each chicken breast horizontally to make thinner cutlets or gently pound them to about ½ inch thick. Season both sides with salt and black pepper to taste.
2. Make the Breading Mixture:
In a shallow bowl, mix together the breadcrumbs, ¼ cup of the Parmesan cheese, garlic powder, oregano, basil, and paprika. In another bowl, beat the eggs. In a third bowl, place the flour.
3. Bread the Chicken:
Coat each chicken piece first with flour, shaking off any extra, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture until fully covered. Make sure the crumbs stick by gently pressing them onto the chicken.
4. Cook the Chicken:
Heat the olive oil and butter in a large skillet over medium heat. When hot, add the breaded chicken and cook for 4-5 minutes per side or until the chicken is golden brown and cooked through (the internal temperature should reach 165°F).
5. Make the Parmesan Cream Sauce:
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the remaining ¼ cup Parmesan and the mozzarella cheese until melted and smooth. Season with salt and pepper to your liking.
6. Combine and Serve:
Place the cooked chicken breasts on plates. Spoon the warm Parmesan cream sauce generously over each piece. Sprinkle with chopped fresh parsley for a fresh finish.
7. Optional Sides:
Serve your Parmesan Chicken with creamy mashed potatoes and roasted broccoli or cauliflower for a complete Longhorn Steakhouse-style meal that’s hearty and delicious.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before preparing. Pat the chicken dry to remove extra moisture for the best breading results.
Can I Make the Parmesan Cream Sauce Ahead of Time?
Absolutely. Prepare the sauce in advance and store it in the refrigerator for up to 2 days. Reheat gently on the stove, stirring occasionally, to avoid separating.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet or microwave, adding a splash of cream or milk to refresh the sauce.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, half-and-half or whole milk mixed with a bit of butter can work—though the sauce will be less rich and thick. Use heavy cream for the best creamy texture.
