Longhorn Steakhouse Parmesan Chicken is a culinary masterpiece that allows you to recreate the restaurant’s beloved dish in your own kitchen, offering a delicious and satisfying meal that’s surprisingly easy to prepare. This recipe is perfect for busy weeknights or special occasions when you crave a taste of authentic steakhouse flavor without the hefty bill.
Key Ingredients for Longhorn Steakhouse Parmesan Chicken
Chicken:
- 2 boneless, skinless chicken breasts (about 6-8 ounces each), about 1 inch thick
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (for breading)
- 2 tablespoons olive oil, for searing
- 1 tablespoon butter, for searing
Parmesan Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional, but recommended)
- Fresh parsley, chopped, for garnish
How to Make Longhorn Steakhouse Parmesan Chicken
This Longhorn Steakhouse Parmesan Chicken recipe is designed for deliciousness and satisfaction, boasting a simple preparation that yields incredibly tender chicken coated in a crispy, savory crust, all embraced by a creamy, flavorful Parmesan sauce. With a total preparation time of approximately 40 minutes, you can enjoy this restaurant-quality meal without the fuss.
Step-by-Step Instructions
- Prepare the Chicken: If your chicken breasts are very thick, you can pound them gently between two pieces of plastic wrap until they are about 1/2 inch thick for even cooking. This ensures the chicken cooks through quickly and thoroughly.
- Set Up Breading Stations: Prepare three shallow dishes. In the first dish, combine the flour, 1/4 cup grated Parmesan cheese, Italian seasoning, garlic powder, black pepper, and salt. Mix well. In the second dish, place the beaten eggs. In the third dish, combine the panko breadcrumbs and the remaining 1/4 cup grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken breast first in the flour mixture, ensuring it’s fully coated and shaking off any excess. Then, dip it into the beaten eggs, letting any excess drip back into the dish. Finally, press the chicken breast into the panko-Parmesan mixture, making sure it’s thoroughly coated on all sides. This double coating will create an extra crispy crust.
- Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, carefully place the breaded chicken breasts into the hot skillet. Sear for 3-4 minutes per side, until golden brown and crispy. You may need to work in batches to avoid overcrowding the pan, which can lead to steaming instead of crisping.
- Finish Cooking the Chicken: Once seared, transfer the chicken to a baking sheet. If your chicken breasts are thicker, or if you want to ensure they are cooked through, you can place them in a preheated oven at 375°F (190°C) for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
- Make the Parmesan Sauce: While the chicken finishes cooking (if in the oven), wipe out the skillet used for searing (no need to wash it, those browned bits add flavor!). Melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Build the Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir in the 1/2 cup grated Parmesan cheese, black pepper, and nutmeg (if using). Continue to stir and whisk gently until the cheese is melted and the sauce has thickened slightly, about 3-5 minutes.
- Combine and Serve: Once the chicken is cooked through, remove it from the oven (if applicable). You can either spoon the Parmesan sauce generously over the chicken breasts in the skillet, or plate the chicken and spoon the sauce over the top. Garnish with fresh chopped parsley.
Why You’ll Love This Longhorn Steakhouse Parmesan Chicken
You’ll absolutely adore this Longhorn Steakhouse Parmesan Chicken because it delivers that perfectly crispy, golden-brown crust and tender chicken that you crave, all without leaving your kitchen. The rich, velvety Parmesan sauce is the true star, enveloping each bite in creamy, cheesy goodness, making it a luxurious yet surprisingly straightforward dish. This is a fantastic alternative to our popular Olive Garden Chicken Scampi, offering a different but equally satisfying Italian-inspired flavor profile that’s sure to impress.
Beyond the incredible taste and texture, the most significant advantage of making this Longhorn Steakhouse Parmesan Chicken at home is the significant cost savings, allowing you to enjoy a gourmet-quality meal for a fraction of the restaurant price. The simple yet effective breading technique ensures maximum crispiness, while the creamy sauce, infused with garlic and Parmesan, elevates it from good to unforgettable. Don’t wait to treat yourself; gather your ingredients and dive into this delightful culinary adventure today!
Storing and Reheating Tips
Properly storing your delicious Longhorn Steakhouse Parmesan Chicken will ensure you can enjoy its wonderful flavors for days to come.
Refrigeration: Allow the cooked chicken breasts and any leftover sauce to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the chicken separately from the sauce if possible, to maintain the crispness of the breading, though for convenience, storing them together is also fine.
Freezing: To freeze, let the cooled chicken and sauce cool completely. Wrap individual chicken breasts tightly in plastic wrap, then place them in a freezer-safe bag or container. The sauce can be frozen in a separate airtight container or freezer bag. Properly stored, frozen chicken will last for 2-3 months.
Reheating:
- Oven Method: For the best results and to regain some crispness, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and warm for 10-15 minutes, or until heated through. If you have enough sauce, you can gently warm it in a small saucepan over low heat while the chicken reheats.
- Stovetop Method: You can gently reheat the chicken in a skillet over medium-low heat, either on its own or with a little bit of added butter or oil. This method can help crisp up the breading again. Warm the sauce separately in a small saucepan.
- Microwave Method: While the quickest, the microwave is not ideal for reheating breaded chicken as it can make the coating soggy. If you must use the microwave, heat on a lower power setting for shorter intervals, checking frequently. Reheat the sauce separately.
Final Thoughts
This Longhorn Steakhouse Parmesan Chicken recipe is your ticket to a flavorful, restaurant-worthy meal right in your own home, proving that delicious dining doesn’t need to be complicated. Give it a try this week, and savor every delightful bite!
try also :
- Air Fryer Sweet Potatoes
- Crockpot Beef Fajitas
- Ground Turkey Sweet Potato Bake
- Cheesy Pumpkin Stuffed Pretzel Bites
- Find more in Pinterest
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Longhorn Steakhouse Parmesan Chicken
Ingredients
Equipment
Method
- If your chicken breasts are very thick, you can pound them gently between two pieces of plastic wrap until they are about 1/2 inch thick for even cooking. This ensures the chicken cooks through quickly and thoroughly.2 boneless, skinless chicken breasts
- Prepare three shallow dishes. In the first dish, combine the flour, 1/4 cup grated Parmesan cheese, Italian seasoning, garlic powder, black pepper, and salt. Mix well. In the second dish, place the beaten eggs. In the third dish, combine the panko breadcrumbs and the remaining 1/4 cup grated Parmesan cheese.1/2 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 2 large eggs, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Dredge each chicken breast first in the flour mixture, ensuring it’s fully coated and shaking off any excess. Then, dip it into the beaten eggs, letting any excess drip back into the dish. Finally, press the chicken breast into the panko-Parmesan mixture, making sure it’s thoroughly coated on all sides. This double coating will create an extra crispy crust.2 boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 2 large eggs, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, carefully place the breaded chicken breasts into the hot skillet. Sear for 3-4 minutes per side, until golden brown and crispy. You may need to work in batches to avoid overcrowding the pan, which can lead to steaming instead of crisping.2 tablespoons olive oil, 1 tablespoon butter, 2 boneless, skinless chicken breasts
- Once seared, transfer the chicken to a baking sheet. If your chicken breasts are thicker, or if you want to ensure they are cooked through, you can place them in a preheated oven at 375°F (190°C) for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C).2 boneless, skinless chicken breasts
- While the chicken finishes cooking (if in the oven), wipe out the skillet used for searing (no need to wash it, those browned bits add flavor!). Melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.2 tablespoons butter, 2 cloves garlic
- Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir in the 1/2 cup grated Parmesan cheese, black pepper, and nutmeg (if using). Continue to stir and whisk gently until the cheese is melted and the sauce has thickened slightly, about 3-5 minutes.1/2 cup chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 teaspoon black pepper, 1 pinch nutmeg
- Once the chicken is cooked through, remove it from the oven (if applicable). You can either spoon the Parmesan sauce generously over the chicken breasts in the skillet, or plate the chicken and spoon the sauce over the top. Garnish with fresh chopped parsley.2 boneless, skinless chicken breasts, Fresh parsley