Recreate Longhorn Steakhouse’s Famous Parmesan Chicken at Home! This Longhorn Steakhouse Parmesan Chicken recipe brings the signature flavors of your favorite restaurant dish right into your kitchen, offering a delicious and satisfying meal that’s surprisingly easy to prepare.
Key Ingredients for Longhorn Steakhouse Parmesan Chicken
- 2 large boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried Italian seasoning
- 2 large eggs
- 1 tablespoon milk or water
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 tablespoons olive oil, for pan-frying
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon chopped fresh parsley, for garnish
How to Make Longhorn Steakhouse Parmesan Chicken
Get ready for a culinary triumph! This Longhorn Steakhouse Parmesan Chicken recipe is the perfect weeknight wonder, delivering that irresistible crispy chicken and creamy Parmesan sauce you crave in under 40 minutes. Its simplicity belies the depth of flavor, making it a go-to for both novice cooks and seasoned home chefs.
Step-by-Step Instructions
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Gently pound them to an even thickness of about 1/2 inch using a meat mallet, rolling pin, or the bottom of a heavy pan. This ensures even cooking.
- Set Up Breading Stations: In a shallow dish or plate, whisk together the flour, salt, pepper, garlic powder, and Italian seasoning. In another shallow dish, lightly beat the eggs with the milk or water. In a third shallow dish, combine the panko breadcrumbs and 1/2 cup of grated Parmesan cheese.
- Bread the Chicken: Dredge each pounded chicken breast first in the seasoned flour mixture, tapping off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, press the chicken into the panko-Parmesan mixture, ensuring it’s fully coated on all sides.
- Pan-Fry the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and sizzling. Carefully add the breaded chicken breasts to the hot skillet. Cook for 5-7 minutes per side, until golden brown and cooked through. You may need to cook the chicken in batches to avoid overcrowding the pan, which can lead to soggy chicken. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
- Make the Parmesan Sauce: Without cleaning the skillet, reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, stirring occasionally.
- Thicken and Flavor the Sauce: Continue to simmer the sauce for 2-3 minutes, or until it begins to thicken slightly. Stir in an additional 1/4 cup of grated Parmesan cheese until smooth and melted. Season with salt and pepper to taste if needed.
- Combine and Serve: Return the cooked chicken breasts to the skillet and spoon the creamy Parmesan sauce over them. Let it simmer gently for another minute or two, allowing the chicken to warm through and absorb the delicious sauce.
- Garnish and Enjoy: Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.
Why You’ll Love This Longhorn Steakhouse Parmesan Chicken
You’ll adore this Longhorn Steakhouse Parmesan Chicken for its incredibly crispy exterior and tender, juicy interior, all enveloped in a luxuriously creamy, cheesy sauce. It’s a true taste of restaurant-quality dining right in your own home, offering a substantial cost-saving benefit compared to dining out. The simple yet elegant blend of Parmesan, garlic, and herbs in the velvety sauce elevates this dish beyond your average chicken dinner, much like how a perfectly grilled Ribeye elevates a steak meal.
Forget the long waits and expensive bills; this recipe empowers you to achieve those sought-after flavors and textures with ingredients you likely already have. It’s a comforting, impressive, and downright delicious meal that’s perfect for family dinners or entertaining guests. Ready to impress yourself and your loved ones? Give this fantastic recipe a try and discover your new favorite weeknight indulgence!
Storing and Reheating Tips
To store leftover Longhorn Steakhouse Parmesan Chicken, let it cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
When reheating, the best method to maintain the chicken’s crispiness is in a skillet or air fryer. Place the chicken in a preheated skillet over medium heat with a teaspoon of oil or butter, or in an air fryer at 350°F (175°C) for 5-8 minutes, until heated through. The sauce can be gently reheated in a saucepan over low heat, adding a splash of chicken broth or cream if it’s too thick. For freezing, wrap individual portions tightly in plastic wrap, then in foil, and store in a freezer-safe bag for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Longhorn Steakhouse Parmesan Chicken recipe is a true crowd-pleaser, delivering incredible flavor and a satisfying crunch with every bite. It’s a simple yet elegant dish that proves you don’t need a restaurant reservation to enjoy a phenomenal meal. Gather your ingredients and whip up this delightful dish for a taste of casual fine dining at home!
Longhorn Steakhouse Parmesan Chicken
Ingredients
Equipment
Method
- Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Gently pound them to an even thickness of about 1/2 inch using a meat mallet, rolling pin, or the bottom of a heavy pan. This ensures even cooking.2 large boneless, skinless chicken breasts
- In a shallow dish or plate, whisk together the flour, salt, pepper, garlic powder, and Italian seasoning. In another shallow dish, lightly beat the eggs with the milk or water. In a third shallow dish, combine the panko breadcrumbs and 1/2 cup of grated Parmesan cheese.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon dried Italian seasoning, 2 large eggs, 1 tablespoon milk or water, 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Dredge each pounded chicken breast first in the seasoned flour mixture, tapping off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, press the chicken into the panko-Parmesan mixture, ensuring it’s fully coated on all sides.
- Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and sizzling. Carefully add the breaded chicken breasts to the hot skillet. Cook for 5-7 minutes per side, until golden brown and cooked through. You may need to cook the chicken in batches to avoid overcrowding the pan, which can lead to soggy chicken. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain any excess oil.2 tablespoons olive oil, 2 tablespoons butter, 2 large boneless, skinless chicken breasts
- Without cleaning the skillet, reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and chicken broth. Bring the sauce to a gentle simmer, stirring occasionally.2 cloves garlic, 1/2 cup heavy cream, 1/4 cup chicken broth
- Continue to simmer the sauce for 2-3 minutes, or until it begins to thicken slightly. Stir in an additional 1/4 cup of grated Parmesan cheese until smooth and melted. Season with salt and pepper to taste if needed.1/2 cup grated Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper
- Return the cooked chicken breasts to the skillet and spoon the creamy Parmesan sauce over them. Let it simmer gently for another minute or two, allowing the chicken to warm through and absorb the delicious sauce.2 large boneless, skinless chicken breasts, 1/2 cup grated Parmesan cheese
- Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.1 tablespoon chopped fresh parsley, 1/2 cup grated Parmesan cheese