If you’re craving a restaurant-quality dish that feels indulgent yet surprisingly simple, the Longhorn Steakhouse Parmesan Crusted Chicken Recipe is absolutely the answer. This dish combines juicy, tender chicken breasts with a delectably crispy Parmesan and panko breadcrumb crust that sings with garlic and Italian seasoning. Each bite offers a perfect balance of rich, cheesy crunch and savory warmth, making it one of my all-time favorite recipes to whip up for a cozy dinner or to impress guests without stress.
Ingredients You’ll Need
Gathering these straightforward ingredients is your first step to unlocking that amazing crispy crust and juicy chicken interior. Each one plays a key role in flavor, texture, and color, ensuring your dish turns out perfectly delicious every time.
- Boneless, skinless chicken breasts: The star of the dish that becomes tender and juicy after cooking.
- All-purpose flour: Helps the coating stick and creates a light base layer for the crust.
- Large egg, beaten: Acts as the glue to hold the Parmesan and breadcrumbs firmly on the chicken.
- Freshly grated Parmesan cheese: Adds a sharp, nutty richness that crisps up beautifully.
- Panko breadcrumbs: Provides an irresistibly crunchy texture that contrasts the tender chicken.
- Garlic powder: Infuses a warm, savory note that elevates the flavor profile.
- Italian seasoning: A blend of herbs that gives the crust a classic Mediterranean flair.
- Salt: Essential for seasoning and enhancing all the other flavors.
- Black pepper: Adds a subtle heat and depth to the crust.
- Olive oil or butter: Used for sautéing to get that gorgeous golden crust while keeping the chicken moist.
How to Make Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by flattening the chicken breasts with a meat mallet or rolling pin to create an even thickness; this little trick guarantees that every part cooks through perfectly without drying out. Pat the chicken dry to help the coating stick better, then season lightly with salt and pepper to build a simple but essential flavor foundation.
Step 2: Set Up the Coating Stations
Create three shallow dishes for your dredging process: one with all-purpose flour, the second with beaten egg, and the third with a mouthwatering mixture of freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. This layered approach ensures the crust clings deliciously all over the chicken.
Step 3: Coat the Chicken Thoroughly
First, dredge each chicken breast in flour, shaking off any excess—this primes the surface. Dip the floured chicken into the beaten egg next, then press it firmly into the Parmesan breadcrumb mix, coating thoroughly so every bite bursts with flavor and crunch.
Step 4: Cook to Golden Perfection
Heat olive oil or butter in a skillet over medium heat, carefully place the coated chicken breasts in the pan, and cook for 4 to 5 minutes on each side. Watch that crust turn a stunning golden brown, signaling crunchy, cheesy goodness, and ensure the chicken is cooked through for that juicy interior.
Step 5: Let It Rest and Slice
Removing the chicken from heat, allow it to rest for a few minutes. This step seals in the juices, keeping the meat moist and tender. Slice it up and prepare for serving—your friends and family are in for a treat!
How to Serve Longhorn Steakhouse Parmesan Crusted Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a bright, fresh contrast to the rich, crispy chicken. The green color also makes your plate pop visually, making the dish even more inviting to dig into.
Side Dishes
For sides, think simplicity and balance: creamy mashed potatoes or a light lemony arugula salad complement the Parmesan crust beautifully. Roasted vegetables or a simple garlic butter green bean sauté also pair amazingly, rounding out the meal without stealing the spotlight.
Creative Ways to Present
Slice the chicken thinly and fan it over a bed of herbed risotto or pasta tossed in olive oil and fresh tomatoes for an elegant touch. Alternatively, stack slices inside a toasted sandwich roll with fresh greens and a dollop of pesto mayo for a delicious twist perfect for lunch or casual dinners.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Parmesan crusted chicken pieces in an airtight container in the refrigerator. They stay fresh for up to 3 days and make for quick, delicious meal additions or snacks.
Freezing
You can freeze cooked chicken wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container. For best quality, enjoy within 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a preheated oven at 350°F (175°C) to help retain the crispiness of the crust. Avoid microwaving as it can make the coating soggy; instead, use a skillet over medium-low heat for a quick crisp-up if pressed for time.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well with this recipe and bring extra juiciness, though cooking times may vary slightly due to thickness and fat content.
Is there a low-fat alternative to the Parmesan crust?
You can reduce the amount of cheese or substitute with a lighter grated cheese like part-skim mozzarella, but keep in mind Parmesan is key to that signature flavor and crust texture.
Can I bake the chicken instead of pan-frying?
Yes, baking at 400°F (200°C) for about 20-25 minutes on a greased baking sheet is a great hands-off option, just be sure to check the crust is golden and the chicken fully cooked.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C). Use a meat thermometer if you have one for the most accurate results and to keep the chicken juicy and safe to eat.
Can I make the breadcrumb mixture ahead of time?
Definitely! Mix the Parmesan, panko, and seasonings in advance and store in an airtight container for up to a week, so you’re ready to assemble whenever you want this tasty meal.
Final Thoughts
There’s something truly magical about making the Longhorn Steakhouse Parmesan Crusted Chicken Recipe at home—it feels fancy yet comes together quickly with simple ingredients. I encourage you to give this recipe a go and enjoy the delightful crispy crust and juicy chicken that will quickly become a family favorite. Trust me, once you try it, you’ll want to make it again and again!
Print
Longhorn Steakhouse Parmesan Crusted Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Longhorn Steakhouse Parmesan Crusted Chicken recipe delivers a crispy, golden crust with a flavorful blend of Parmesan cheese, panko breadcrumbs, and Italian seasoning. The chicken breasts are perfectly sautéed to juicy tenderness, making a delicious and easy meal that’s perfect for dinner any night of the week.
Ingredients
Chicken
- 2 Boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
Coating
- 1/2 cup All-purpose flour
- 1 large Egg, beaten
- 1/2 cup Freshly grated Parmesan cheese
- 3/4 cup Panko breadcrumbs
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
For Cooking
- 2 tbsp Olive oil or butter, for sautéing
Instructions
- Prepare the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure uniform cooking. Pat them dry with paper towels and season lightly with salt and pepper for enhanced flavor.
- Set Up Coating Stations: Arrange three shallow dishes: one with all-purpose flour, one with beaten egg, and one with a mixture of freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Then dip into the beaten egg to moisten, followed by firmly pressing into the Parmesan breadcrumb mixture to coat the chicken evenly and thoroughly.
- Sauté the Chicken: Heat olive oil or butter in a skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side until the crust turns a golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the cooked chicken from the skillet and allow it to rest for a few minutes to lock in the juices. Slice and serve garnished with fresh parsley or basil for a bright, fresh finish.
Notes
- Flattening chicken breasts ensures even cooking and prevents dryness.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Don’t overcrowd the pan; cook in batches if necessary to maintain crust crispness.
- Let the chicken rest after cooking to keep it juicy.
- Serve with a side of steamed vegetables or a light salad for a balanced meal.
