Meet your Longhorn-style Parmesan Chicken
This is an easy, tasty version of Longhorn Steakhouse’s Parmesan Chicken. It uses simple pantry ingredients and gives a crispy, cheesy crust with juicy chicken inside. It’s a great weeknight meal and also fine for guests.
If you enjoy creamy chicken dinners, you might like this creamy garlic butter chicken rigatoni as another comforting option.
Why you’ll want to make this at home
- Fast to prepare and forgiving for cooks of all levels.
- Uses common ingredients you probably have on hand.
- Crispy outside, cheesy inside — family-friendly and filling.
- Easy to scale up for more people or to make ahead and reheat.
How to make Longhorn Steakhouse Parmesan Chicken
Ingredients:
- 4 chicken breasts, boneless skinless.
- 1 cup bread crumbs.
- 1 cup grated Parmesan cheese.
- 1 cup shredded mozzarella cheese.
- 1/2 cup all-purpose flour.
- 2 large eggs.
- 1/4 cup milk.
- 2 cloves garlic, minced.
- 1 teaspoon Italian seasoning.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 2 tablespoons olive oil.
Directions:
- Preheat oven to 375°F.
- In one shallow dish, mix the bread crumbs, half the Parmesan, and the Italian seasoning, salt, and pepper.
- In a second dish, beat the eggs with the milk.
- Put the flour in a third dish.
- Dredge each chicken breast first in flour, then in the egg mixture, then press into the breadcrumb mixture to coat.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken 3–4 minutes per side until golden brown. Transfer the pieces to a baking dish.
- Mix the remaining Parmesan with the mozzarella and the minced garlic. Sprinkle this cheese mixture over the chicken.
- Bake 20–25 minutes until the chicken is cooked through and the cheese is bubbly and slightly golden. Let rest a few minutes before serving.
Smart ways to serve your Parmesan chicken
- Serve over plain pasta, garlic butter noodles, or a light salad. For a quick pairing idea try tossing pasta with olive oil and herbs or a simple tomato sauce.
- For a heartier plate, add steamed green beans or roasted broccoli.
- If you want a creamy pasta side, this creamy garlic Parmesan chicken pasta pairs nicely and echoes the same flavors.
How to store and reheat leftovers
- To store: Cool the chicken to room temperature, then place in an airtight container. Refrigerate up to 3–4 days.
- To freeze: Wrap individually in foil and put in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat: Bake at 350°F covered with foil for 10–15 minutes (from refrigerated) until heated through. For best crust, finish uncovered 3–5 minutes to crisp the top.
Simple tips for perfect results
- Pound thicker chicken breasts to even thickness so they cook uniformly.
- Don’t skip the flour step — it helps the egg and crumbs stick for a crisp crust.
- Use fresh grated Parmesan for best flavor.
- If the cheese browns too fast, tent with foil and finish baking.
- For a one-pan version, try combining chicken with vegetables on a sheet pan — you can bake them together; see this garlic Parmesan chicken and potatoes idea for inspiration.
Easy variations you can try
- Spicy: Add 1/4 teaspoon cayenne or red pepper flakes to the breadcrumbs.
- Herb-forward: Fold chopped fresh parsley and basil into the cheese topping.
- Low-carb: Use crushed pork rinds or almond flour instead of breadcrumbs.
- Lighter: Skip the mozzarella and use just a sprinkle of Parmesan for a lighter finish.
Nutrition estimate (per serving)
This is an approximate estimate for one chicken breast with coating and cheese:
- Calories: ~540 kcal
- Protein: ~55–65 g
- Fat: ~28–34 g
- Carbohydrates: ~20–25 g
- Sodium: varies by cheese and salt added
These values can change depending on exact ingredients and portion sizes.
Family-friendly serving ideas
- Plate with mashed potatoes and steamed carrots for kids.
- Slice and serve on soft rolls for chicken sandwiches.
- Make a buffet: place sliced chicken, breads, and simple sides so everyone builds their own plate.
What to eat with this chicken
- Vegetables: roasted asparagus, green beans, or a mixed green salad.
- Carbs: garlic mashed potatoes, buttered noodles, or rice pilaf.
- Sauces: a warm marinara or a squeeze of lemon can brighten the dish.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will need longer baking time; boneless thighs work similarly but may need slightly less time.
Q: Can I make this gluten-free?
A: Substitute gluten-free breadcrumbs and use a gluten-free flour for dredging. The method stays the same.
Q: How do I know the chicken is done?
A: Use a meat thermometer — the internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut the thickest part to check that juices run clear and meat is no longer pink.
Q: Can I prep ahead?
A: Yes. Bread the chicken and place on a tray covered in the fridge for a few hours before cooking. You can also assemble the cheese topping ahead of time.
Conclusion
If you want more copycat or related recipes, these pages are helpful guides: Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook, Longhorn Parmesan Crusted Chicken – The Country Cook, and Longhorn Steakhouse Parmesan Crusted Chicken – What’s Mom ….
Longhorn-Style Parmesan Chicken
Ingredients
Chicken and Coating
- 4 pieces boneless skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat oven to 375°F.
- In one shallow dish, mix the bread crumbs, half the Parmesan, Italian seasoning, salt, and pepper.
- In a second dish, beat the eggs with the milk.
- Put the flour in a third dish.
- Dredge each chicken breast first in flour, then in the egg mixture, then press into the breadcrumb mixture to coat.
Cooking
- Heat olive oil in a skillet over medium-high heat. Cook the chicken 3-4 minutes per side until golden brown.
- Transfer the pieces to a baking dish.
- Mix the remaining Parmesan with the mozzarella and minced garlic. Sprinkle this cheese mixture over the chicken.
- Bake for 20-25 minutes until the chicken is cooked through and the cheese is bubbly and slightly golden.
- Let rest a few minutes before serving.
