This Longhorn Steakhouse Parmesan Chicken recipe is the copycat dinner that changed my weeknight game. Juicy chicken breasts, crispy parmesan crust, and buttery garlic sauce that's basically it. Bakes into this incredible restaurant-style dish with golden edges and tender, cheesy chicken. I make this whenever I need something that tastes fancy but requires minimal actual cooking skills.
Why You'll Love This Longhorn Steakhouse Parmesan Chicken Recipe
Real talk this Longhorn Steakhouse Parmesan Chicken recipe is one of the easiest restaurant recreations I've ever made and my family loses their minds over it every single time.
What Actually Works: This Longhorn Steakhouse Parmesan Chicken recipe coats chicken breasts in grated parmesan cheese and Italian seasoning, bakes them until golden and crispy, then tops everything with a buttery garlic sauce. That's the whole recipe. One pan, simple ingredients, about 30 minutes total. Comes out looking like you ordered from LongHorn but costs a fraction of the price. My kids request this copycat LongHorn chicken more than actual takeout. It's impressive enough for company but so simple that even my cooking-phobic sister successfully made it. People always assume there's some complicated technique.
Why Other Methods Fail: Most parmesan crusted chicken recipe attempts mess up by using dry breadcrumbs that fall off, or they skip the butter which makes it bland instead of restaurant-rich. Some bake at too high a temp so the cheese burns before the chicken cooks through. Others don't pound the chicken thin enough so it's raw in the middle when the crust is done. This Longhorn Steakhouse Parmesan Chicken recipe keeps it dead simple—proper technique, right temperature, perfect results every time.
The thing that changed everything: Understanding that you need THIN CHICKEN and REAL BUTTER for Longhorn Steakhouse Parmesan Chicken recipe. My first attempt I used thick chicken breasts straight from the package because I thought thicker meant juicier. The outside burnt while the inside stayed raw and I had to finish it in the microwave which made it rubbery. Started pounding the chicken to even thickness and suddenly my Longhorn Steakhouse Parmesan Chicken recipe cooked perfectly with that crispy parmesan crust and tender juicy inside. That even thickness is what makes restaurant-style parmesan chicken actually work instead of being a dry, burnt mess.
Jump to:
- Why You'll Love This Longhorn Steakhouse Parmesan Chicken Recipe
- What You'll Need for Longhorn Steakhouse Parmesan Chicken Recipe
- How to Make Longhorn Steakhouse Parmesan Chicken Recipe
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Longhorn Steakhouse Parmesan Chicken Recipe
- My Longhorn Steakhouse Parmesan Chicken Recipe Journey
- FAQ
- More Recipes You'll Love
- Longhorn Steakhouse Parmesan Chicken Recipe
- Related
- Pairing
What You'll Need for Longhorn Steakhouse Parmesan Chicken Recipe
Basic ingredients you probably already have. This is the easiest cheesy parmesan chicken you'll make this month.
Main Ingredients
- Boneless, skinless chicken breasts
- Grated parmesan cheese
- Butter
- Garlic
- Italian seasoning
- Breadcrumbs or panko
- Olive oil
Optional Add-Ins
- Fresh parsley
- Mozzarella cheese
- Marinara sauce
- Lemon wedges
- Red pepper flakes
Exact measurements in the Recipe Card.
How to Make Longhorn Steakhouse Parmesan Chicken Recipe
This LongHorn style chicken recipe comes together in literal minutes. The technique is almost embarrassingly simple.
Prep the Chicken
- Preheat your oven to 375°F
- Pound chicken breasts to even ½-inch thickness using a meat mallet
- Pat them completely dry with paper towels—this is crucial for crispy coating
- Season both sides with salt, pepper, and Italian seasoning
- Let them sit while you prep the parmesan mixture
- Don't skip the pounding or your chicken won't cook evenly
Make the Parmesan Coating
- Mix grated parmesan cheese with panko breadcrumbs in a shallow dish
- Add Italian seasoning, garlic powder, and a pinch of salt
- Melt butter in a small bowl—you'll need this for coating
- Brush each chicken breast with melted butter on both sides
- Press the buttered chicken firmly into the parmesan mixture
- Make sure every inch gets coated—this creates that signature crust
- The butter helps the parmesan stick and makes it crispy
Bake the Chicken
- Place coated chicken in a greased baking dish or oven-safe skillet
- Drizzle any remaining melted butter over the tops
- Bake at 375°F for 22-28 minutes depending on thickness
- Don't flip them or the crust will fall off
- Chicken is done when internal temp hits 165°F
- The parmesan should be golden brown and crispy
- If the top isn't crispy enough, broil for 1-2 minutes at the end
Make the Garlic Butter Sauce
- While chicken bakes, melt butter in a small pan
- Add minced garlic and cook until fragrant, about 1 minute
- Don't let the garlic burn or it'll taste bitter
- Add a splash of chicken broth or cream if you want it saucier
- Drizzle this buttery garlic sauce over the baked chicken
- Garnish with fresh parsley and serve immediately
- This is what makes it taste like crispy parmesan chicken from LongHorn
You'll have this amazing Longhorn Steakhouse Parmesan Chicken recipe with golden crust and tender juicy center that tastes exactly like the restaurant version.
Top Tip
Pound your chicken to even thickness for Longhorn Steakhouse Parmesan Chicken recipe. Made this mistake four times using thick chicken breasts straight from the package. The thin parts cooked fast and dried out while the thick parts stayed raw in the middle. Had to keep putting it back in the oven and the parmesan crust burnt. Started using a meat mallet to pound each breast to ½-inch thickness all the way across and suddenly my Longhorn Steakhouse Parmesan Chicken recipe cooked perfectly in the same amount of time with juicy meat and crispy coating.
Also, don't skimp on the butter. The butter is what makes the parmesan stick and get crispy. Use real butter, not spray or oil, or your Longhorn Steakhouse Parmesan Chicken recipe won't have that restaurant richness.
Ingredient Substitutions & Variations
The base baked parmesan chicken is perfect but you can customize it.
With Different Proteins
Use chicken thighs instead of breasts for more flavor and moisture. Pork chops work great too with the same coating. Makes your copycat restaurant recipe even more versatile.
Cheese Options
Mix mozzarella with the parmesan for extra melty cheese. Add a sprinkle of asiago or romano for deeper flavor in your cheesy parmesan chicken.
Make It Saucy
Serve over marinara sauce for chicken parmesan vibes. Or make a cream sauce with heavy cream, garlic, and parmesan for creamy parmesan chicken that's ridiculously indulgent.
Add Crunch
Mix crushed cornflakes or Ritz crackers into the parmesan coating for extra crispiness. Makes the crust even better on your restaurant-style parmesan chicken.
Skillet Version
Cook everything in a cast-iron parmesan chicken skillet on the stovetop, then finish in the oven. Gives you crispy bottom and top.
Spicy Version
Add cayenne pepper or red pepper flakes to the parmesan mixture. Makes your LongHorn style chicken recipe have some heat.
Italian Style
Top with fresh mozzarella and marinara in the last 5 minutes of baking. Turns it into full-on chicken parmesan.
Storage and Reuse Instructions
Yeah, Longhorn Steakhouse Parmesan Chicken recipe keeps great actually.
Refrigerator: Cover leftover parmesan crusted chicken with foil and refrigerate for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to keep the crust crispy. Microwave makes it soggy.
Freezing: This baked parmesan chicken freezes okay for up to 2 months but the crust loses some crispiness. Let it cool completely, wrap individually in plastic wrap then foil. Thaw overnight in fridge and reheat in oven at 350°F for 15 minutes.
Make-Ahead: You can coat the chicken with parmesan mixture and refrigerate up to 4 hours before baking. Just pop it in the oven when ready. Great for copycat LongHorn chicken meal prep.
Serving: Serve this tender juicy chicken hot straight from the oven. The crust is crispiest right away but still tastes great reheated.
What to Serve With Longhorn Steakhouse Parmesan Chicken Recipe
This restaurant-style parmesan chicken is hearty enough to be the star but pairs great with simple sides.
Classic Options: Garlic mashed potatoes, roasted vegetables, or Caesar salad. The sides balance out the richness of the cheesy parmesan chicken.
Fancy It Up: Serve with creamy pasta, garlic bread for soaking up the butter sauce, or roasted asparagus for an elegant dinner.
Complete Meal: This crispy parmesan chicken goes perfectly with rice pilaf, steamed broccoli, or a simple arugula salad with lemon vinaigrette.
Comfort Food Spread: Pair this with other easy favorites for a restaurant-style dinner at home. Everyone will think you ordered delivery.
My Longhorn Steakhouse Parmesan Chicken Recipe Journey
First time I made Longhorn Steakhouse Parmesan Chicken recipe I used super thick chicken breasts at 400°F because I thought higher heat meant faster dinner. The parmesan burnt black while the chicken was raw inside. Had to scrape off the crust and microwave it. My husband politely suggested ordering pizza.
Tried again using pounded thin chicken at 375°F with everything spread out. Suddenly the chicken cooked perfectly with golden crispy parmesan and juicy tender meat. My kids who'd refused the burnt version asked for seconds.
Then I skipped the butter and just pressed the chicken into dry parmesan. The coating fell off in chunks and tasted bland. Started brushing with melted butter first and got that restaurant-quality crust that actually sticks.
Now I make this copycat restaurant recipe twice a month because I know the tricksthin chicken, real butter, right temperature, don't flip it.
FAQ
How do you make LongHorn Steakhouse seasoning copycat?
LongHorn-style seasoning is super simple mix equal parts garlic powder, onion powder, salt, black pepper, and paprika. Add Italian seasoning and a pinch of cayenne for the Longhorn Steakhouse Parmesan Chicken recipe flavor. Some people add a tiny bit of brown sugar for balance. This seasoning works on chicken, steak, or vegetables and tastes just like the restaurant version.
What's the secret to a great chicken parm?
The secret to great parmesan crusted chicken is three things: pound the chicken thin so it cooks evenly, use real butter to help the parmesan stick and get crispy, and don't overcook it or it'll be dry. The coating should be pressed firmly onto buttered chicken, and you need to bake at the right temp (375°F) so the crust gets golden without burning. Fresh grated parmesan tastes way better than pre-shredded.
What are the ingredients in Parmesan Crusted Chicken?
Parmesan crusted chicken uses chicken breasts, grated parmesan cheese, butter, Italian seasoning, garlic, and breadcrumbs or panko. The Longhorn Steakhouse Parmesan Chicken recipe specifically uses a buttery garlic coating with lots of parmesan mixed with seasonings. Some versions add mayo to help the coating stick, but butter works better for crispy texture. Salt, pepper, and garlic powder round out the flavors.
Is the Parmesan Crusted Chicken at LongHorn good?
Yes, the LongHorn Steakhouse Parmesan Chicken is seriously good—it's one of their most popular menu items. The chicken is tender and juicy with a crispy, cheesy parmesan crust and buttery garlic flavor. It's rich and satisfying without being too heavy. Making this copycat LongHorn chicken at home tastes almost identical and costs way less than eating out. Totally worth trying if you love cheesy, garlicky chicken.
More Recipes You'll Love
Once you've nailed this Longhorn Steakhouse Parmesan Chicken recipe, try my Cheesy Ranch Potatoes and Smoked Sausage for another easy one-pan dinner that's crispy, cheesy, and completely addictive. My Marry Me Chicken Pasta Recipe is just as impressive with creamy sun-dried tomato sauce everyone loves. And my Pineapple Dump Cake Recipe makes dessert ridiculously easy—literally three ingredients that turn into magic.
Longhorn Steakhouse Parmesan Chicken Recipe
Equipment
- 1 Meat mallet or rolling pin To pound chicken breasts to even thickness
- 1 9×13 inch baking dish or oven-safe skillet For baking the parmesan chicken
- 2 Shallow dishes or plates For butter and parmesan coating mixture
- 1 Small Saucepan To make the buttery garlic sauce
- 1 meat thermometer To check internal temperature reaches 165°F
- 1 Oven To bake at 375°F for crispy parmesan crust
Ingredients
- 4 pieces Boneless skinless chicken breasts – Pound to ½-inch thickness for even cooking.
- ½ cup Grated parmesan cheese – Use fresh parmesan for best flavor and crispy crust.
- ½ cup Panko breadcrumbs – Mix with parmesan for coating; adds extra crunch.
- 1 teaspoon Italian seasoning – Enhances flavor of the crust.
- ½ teaspoon Garlic powder – Adds subtle garlic aroma to crust.
- ¼ teaspoon Salt – Season chicken and crust mixture.
- ¼ teaspoon Black pepper – Adjust to taste.
- 3 tablespoons Butter – Melted; helps parmesan stick and crisps the coating.
- 1 tablespoon Olive oil – Grease the baking dish to prevent sticking.
- 2 cloves Garlic minced – For garlic butter sauce.
- ¼ cup Chicken broth optional – For a saucier garlic butter drizzle.
- 2 tablespoons Fresh parsley chopped – Garnish for freshness and color.
Instructions
- In a shallow dish, combine grated parmesan cheese, panko breadcrumbs, garlic powder, and Italian seasoning.
- Melt butter in a small bowl. Brush chicken on both sides with melted butter, then press firmly into the parmesan mixture to coat evenly.
- Place coated chicken in a greased baking dish or oven-safe skillet. Drizzle remaining butter over tops. Bake at 375°F for 22–28 minutes until internal temp reaches 165°F.
- If the top isn’t crispy enough, broil for 1–2 minutes at the end.
- While chicken bakes, melt butter in a small pan. Add minced garlic, cook 1 minute until fragrant, add chicken broth or cream if desired, and drizzle over baked chicken.
- Sprinkle with fresh parsley and serve immediately for a restaurant-style presentation.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Longhorn Steakhouse Parmesan Chicken Recipe:
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