Parmesan Crusted Chicken Recipe From Longhorn Steakhouse

Longhorn Steakhouse's parmesan crusted chicken recipe has become one of those restaurant dishes that people crave long after leaving the table.

Something about tender chicken paired with a golden, crispy coating makes it feel both indulgent and satisfying at the same time.

It works beautifully for weeknight dinners when you want something special without spending hours in the kitchen, yet it also feels fancy enough to serve when hosting guests.

The dish strikes that rare balance between comfort food and something that looks like it took serious effort to prepare.

Best of all, you can recreate that steakhouse experience at home for a fraction of the cost while still getting all the flavor and texture that made it famous.

It's proof that restaurant favorites don't have to stay locked behind dining room doors.

Make tonight feel like a special occasion with a meal that's as impressive as it is delicious.

What Makes Longhorn Parmesan Crusted Chicken So Good

• Restaurant Quality At Home: Recreate that steakhouse crust and flavor without leaving your kitchen or paying restaurant prices.
• Crowd-Pleasing Main Course: Chicken coated in parmesan and panko appeals to most people at the dinner table, making it a reliable choice for family meals.
• Straightforward Technique: Searing the chicken first then finishing in the oven keeps things manageable and produces a golden, crispy topping.
• Familiar Ingredients Work Together: Combining mayo, parmesan, panko, and provolone creates that signature crusty texture and savory taste in a way that actually makes sense.

Ingredients Behind Longhorn Steakhouses Parmesan Crusted Chicken

• 4 Boneless, Skinless Chicken Breasts: Choose breasts that are roughly the same thickness so they cook evenly, and pound them to an even 3/4-inch thickness if needed.

• 1 Cup Shredded Parmesan Cheese, 1/2 Cup Shredded Provolone Cheese: Use freshly shredded cheese rather than pre-packaged varieties, as they melt and crisp better during baking.
• 1 Cup Panko Breadcrumbs: Panko creates a crunchier texture than regular breadcrumbs and holds up well when baked at 400°F (200°C).

• 2 Tablespoons Mayonnaise: This acts as the binding agent that helps the cheese and breadcrumb coating stick to the chicken.
• 2 Tablespoons Melted Butter: Mix this into the breadcrumb mixture to help it brown and crisp in the oven.
• 1 Tablespoon Olive Oil: Use this for searing the chicken before baking to develop a golden exterior.
• 1/2 Teaspoon Garlic Powder, 1/2 Teaspoon Italian Seasoning, Salt And Black Pepper To Taste: These seasonings build flavor throughout the dish and should be added to both the chicken and the breadcrumb mixture.

What Tools Are Used for Longhorn Parmesan Crusted Chicken

• Large Skillet: Essential for searing the chicken breasts until they develop a golden exterior before finishing in the oven.
• Baking Dish: Holds the chicken during the searing and baking process; a 9×13 inch dish works well for this recipe.
• Oven: Set to 400°F to bake the chicken until cooked through with a crispy parmesan crust on top.
• Small Bowl: Use one for mixing the mayonnaise and parmesan cheese topping.
• Another Small Bowl: Needed separately for combining the panko breadcrumb mixture with butter, garlic powder, and cheeses.
• Measuring Cups: Helps portion out the 1/2 cup of parmesan cheese and other ingredients accurately.
• Spoon or Spatula: Spreads the mayonnaise mixture evenly across each chicken breast and distributes the breadcrumb topping.
• Meat Thermometer: Optional but helpful for checking that the chicken reaches an internal temperature of 165°F.

Follow Guide For Longhorn Parmesan Crusted Chicken

Cooking Know How For Longhorn Parmesan Chicken

• Sear Before Baking: Getting a quick golden crust on each side in the skillet before the oven does most of the work keeps the chicken juicy inside.
• Mix Mayo With Cheese First: Combining the mayo and parmesan creates a sticky base that holds the breadcrumb topping in place so nothing slides off during baking.
• Don’t Skip The Butter In The Topping: Tossing melted butter with the breadcrumbs and cheeses is what gives that crispy, golden finish rather than a dry crust.
• Season Early: Salting and seasoning the chicken before searing lets the flavors soak in instead of just sitting on the surface.
• Watch The Oven Time: Since the chicken gets partially cooked in the skillet, it needs less time in the oven – around 18-22 minutes keeps it tender rather than overdone.

Fresh Ideas to Change Up Longhorn Parmesan Crusted Chicken

• Lighter Version With Greek Yogurt: Swap the mayonnaise for plain Greek yogurt in equal amounts to cut down on calories while keeping the creamy base that helps the topping stick.
• Gluten-Free Crispy Chicken: Replace panko breadcrumbs with crushed gluten-free crackers or almond flour mixed with a bit of cornstarch for that same golden crunch without the gluten.
• Extra Cheesy For Cheese Lovers: Add another quarter cup of parmesan and a quarter cup of mozzarella to the breadcrumb mixture to boost the cheesy flavor and create a more golden, bubbly crust.
• Herb-Forward Version: Mix fresh minced parsley, dried oregano, and a pinch of red pepper flakes into the breadcrumb topping for more depth and a subtle kick of flavor.

Great Pairings for Serving Parmesan Crusted Chicken

• Pair With Creamy Pasta: Serve alongside buttered noodles or fettuccine to soak up the cheese and crispy bits that fall from the chicken.
• Add A Fresh Side Salad: Mix greens with a light vinaigrette to balance the richness of the parmesan crust and cut through the heaviness.
• Serve With Roasted Vegetables: Broccoli or asparagus roasted with olive oil and garlic works well alongside the chicken without competing for attention.
• Perfect Portion Size: One chicken breast per person is standard, and this recipe feeds four comfortably as a main course.

Simple Storage Solutions for Longhorn Parmesan Crusted Chicken

• Refrigerate leftover chicken in an airtight container for up to 3 days; the coating stays crispy better when stored separately from any sauce or sides.
• Let cooked chicken cool to room temperature before sealing it away, since steam trapped inside will make the crust soggy.
• Freeze individual portions in freezer bags for up to 2 months; reheat directly in a 350°F oven for about 12 minutes to restore the golden crust instead of using the microwave.
• Store any extra parmesan and panko mixture in a sealed container in the pantry for a week, making it easy to bread chicken again next time without measuring everything out fresh.

FAQs

Longhorn Steakhouse’s Parmesan Crusted Chicken Recipe

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4.6 from 25 reviews

• Total Time: 32 minutes
• Yield: 4 1x

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Description

Your homemade parmesan crusted chicken tastes just like what Longhorn Steakhouse serves, with a crispy golden coating that keeps the chicken tender inside. Breading it yourself and frying it to perfection gives you that restaurant quality right at your kitchen table.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless, skinless chicken breasts

Breading mixture:

• 1 cup shredded parmesan cheese
• 0.5 cup shredded provolone cheese
• 1 cup panko breadcrumbs
• 0.5 teaspoon garlic powder
• 0.5 teaspoon Italian seasoning
• salt and black pepper to taste

Cooking and binding:

• 2 tablespoons melted butter
• 2 tablespoons mayonnaise
• 1 tablespoon olive oil

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Instructions

1. Heat your oven to 400°F and coat a baking dish with 1 tablespoon of olive oil so your chicken doesn’t stick during baking.
2. Sprinkle salt, black pepper, and 1/2 teaspoon of Italian seasoning across both sides of your 4 chicken breasts.
3. Get a large skillet hot over medium-high heat, then add 1 tablespoon of olive oil and lay your chicken breasts in to sear for 2 to 3 minutes per side until they turn golden on the outside.
4. Transfer your seared chicken to the prepared baking dish while the centers remain slightly underdone.
5. Stir together 2 tablespoons of mayonnaise with 1/2 cup of your shredded parmesan cheese in a bowl, then spread this mixture evenly over the top of each chicken breast.
6. In a separate bowl, toss together 1 cup of panko breadcrumbs, 2 tablespoons of melted butter, 1/2 teaspoon of garlic powder, your remaining 1/2 cup of parmesan cheese, and 1/2 cup of shredded provolone cheese.
7. Distribute the breadcrumb mixture evenly across your chicken breasts so each piece gets a generous coating.
8. Bake for 18 to 22 minutes at 400°F until your chicken reaches an internal temperature of 165°F and the topping turns golden brown and crispy.
9. Pull your chicken from the oven and let it rest for a couple of minutes before plating and serving.

Notes

• Don’t skip the searing step before baking, as it gives your chicken a golden exterior and keeps the meat juicy inside.
• Mix your mayo and parmesan spread while the chicken sears so everything is ready to go when your pieces come out of the skillet.
• The breadcrumb topping browns faster than the chicken cooks, so cover it loosely with foil for the first 10 minutes if it’s getting too dark.
• For a lighter version, swap the mayo for Greek yogurt mixed with a little lemon juice and garlic, which keeps the crust crispy without the heaviness.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Baked Chicken
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 493 kcal
• Sugar: 0.5 g
• Sodium: 520 mg
• Fat: 29 g
• Saturated Fat: 10 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.1 g
• Carbohydrates: 13 g
• Fiber: 1.5 g
• Protein: 46 g
• Cholesterol: 120 mg