Easy Parmesan Crusted Chicken
Craving that crispy, cheesy goodness from your favorite restaurant? This LongHorn Steakhouse Parmesan Chicken Copycat recipe brings all that savory flavor right to your home kitchen.
Imagine tender chicken breasts coated in golden Parmesan breadcrumbs, pan-seared for a perfect crunch, and then topped with a smooth, creamy garlic sauce that melts in your mouth. It’s the ideal balance of crispy, cheesy, and creamy, making it a dinner you’ll want to cook again and again.
Serve it with mashed potatoes, roasted vegetables, or a light salad for a restaurant-quality meal that feels indulgent yet simple to make.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 2 |
| Course | Main Course |
| Cuisine | American |
| Method | Skillet & Oven |
| Difficulty | Easy |
Why You’ll Love This Recipe
- Restaurant-style at home: A perfect copycat of LongHorn Steakhouse’s famous Parmesan chicken.
- Crispy outside, tender inside: The panko-Parmesan crust locks in moisture for juicy, flavorful chicken.
- Luxuriously creamy sauce: A garlic-infused cream sauce adds a rich, velvety finish.
- Easy and elegant: Looks fancy but comes together with simple pantry ingredients.
- Versatile serving ideas: Delicious with mashed potatoes, pasta, or a crisp green salad.
LongHorn Steakhouse Parmesan Chicken Copycat
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This LongHorn Steakhouse Parmesan Chicken Copycat recipe features crispy, golden chicken topped with creamy garlic sauce and melted mozzarella. A restaurant-quality meal made simple and perfect for any dinner table.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 eggs, beaten
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 375°F (190°C).
2. In a shallow bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
3. In another bowl, mix Parmesan cheese and panko breadcrumbs.
4. Dip each chicken breast into the flour mixture, then into the beaten eggs, and coat with the Parmesan-panko mixture. Press gently to help it stick.
5. In a large skillet, heat butter and olive oil over medium-high heat. Sear chicken for 3–4 minutes on each side until golden brown.
6. Transfer chicken to a baking dish and bake for 15–20 minutes until internal temperature reaches 165°F (74°C).
7. In the same skillet, combine heavy cream and chicken broth. Simmer for 2–3 minutes until slightly thickened.
8. Remove from heat, stir in mozzarella cheese, and drizzle the sauce over chicken before serving.
9. Garnish with fresh parsley.
Notes
Use freshly grated Parmesan for richer flavor.
Double-dredge chicken for a thicker crust.
Make the sauce ahead of time and store for up to 3 days.
Reheat in the oven to maintain crispiness.
Add a pinch of cayenne pepper for a mild spicy twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Chicken Recipes, Dinner
- Method: Skillet and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 550
- Sodium: 740mg
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 10g
- Protein: 46g
- Cholesterol: 180mg
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 eggs, beaten
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Chicken breasts | Pound to even thickness for uniform cooking. |
| Parmesan cheese | Use freshly grated Parmesan for the best flavor. |
| Panko breadcrumbs | Toast lightly before coating for extra crunch. |
| Heavy cream | Substitute half-and-half for a lighter sauce. |
| Mozzarella cheese | Use low-moisture mozzarella to prevent a watery sauce. |
Step-by-Step Instructions
- Preheat oven: Set to 375°F (190°C).
- Prepare coating: In one bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, combine Parmesan cheese and panko breadcrumbs.
- Coat the chicken: Dip each chicken breast into the flour mixture, then into beaten eggs, and finally into the Parmesan-panko blend. Press gently to ensure the crust sticks.
- Sear the chicken: Heat butter and olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
- Bake: Transfer chicken to a baking dish and bake for 15–20 minutes until cooked through (165°F internal temperature).
- Prepare sauce: In the same skillet, combine heavy cream and chicken broth. Simmer for 2–3 minutes until slightly thickened.
- Finish and serve: Remove from heat, stir in mozzarella, and drizzle the sauce over baked chicken. Garnish with chopped parsley and serve immediately.
Helpful Tips
- Let the chicken rest before slicing to keep it juicy.
- Make extra sauce to drizzle over pasta or mashed potatoes.
- If the sauce thickens too much, add a splash of broth.
- Avoid overcooking chicken by checking with a meat thermometer.
Expert Tips for the Best Results
- Double-dredge for extra crispiness: Repeat the egg and breadcrumb step once more for a thicker crust.
- Keep the oil hot: This ensures the chicken browns evenly without absorbing too much oil.
- Use a mix of butter and oil: Butter adds flavor while oil prevents burning.
- Finish under the broiler: For an extra golden crust, broil for 1–2 minutes after baking.
Recipe Variations
- Spicy Parmesan Chicken: Add cayenne pepper to the flour mixture for a kick.
- Garlic Herb Version: Mix Italian herbs into the breadcrumb blend.
- Low-Carb Option: Swap breadcrumbs for almond flour and skip the flour coating.
- Cheesy Upgrade: Add a sprinkle of shredded provolone or fontina for extra meltiness.
Make Ahead & Storage Tips
- Make ahead: Bread and sear the chicken, then refrigerate up to 24 hours before baking.
- Store: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until heated through to maintain crispness.
- Freeze: Wrap individual portions and freeze for up to 2 months.
Serving Suggestions
Serve this Parmesan Chicken over creamy mashed potatoes, buttered noodles, or roasted vegetables. A side of Caesar salad or garlic bread makes it a restaurant-worthy dinner.
Pairing Ideas
Pair with a glass of Chardonnay or Pinot Grigio for a balanced meal. For a non-alcoholic option, try sparkling lemonade or iced tea with lemon.
If you love bold, flavorful chicken dinners, you’ll also enjoy my Hot Honey Feta Chicken Recipe. It’s a perfectly balanced dish with creamy feta, sweet honey, and a touch of heat that will make your taste buds dance.
Storage and Reheating Tips
- Refrigerate: Up to 3 days in an airtight container.
- Reheat: Bake at 350°F for 10 minutes to keep the crust crispy.
- Avoid microwaving: It can make the coating soggy.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work great but may need a few extra minutes in the oven.
2. How do I make it gluten-free?
Use gluten-free flour and panko breadcrumbs to make this recipe gluten-free.
3. Can I use milk instead of cream?
You can, but the sauce will be lighter and less creamy.
4. Can I air-fry instead of bake?
Yes, air-fry at 375°F for about 10–12 minutes, flipping halfway through.
5. What sides go best with this?
Mashed potatoes, roasted broccoli, or a fresh Caesar salad are great options.
6. Can I prepare the sauce ahead of time?
Yes, store the sauce separately in the fridge and reheat gently before serving.
7. How do I keep the crust crispy?
Don’t cover the chicken while baking, and reheat uncovered for best texture.
Nutrition Info
| Serving Size: | 1 chicken breast |
|---|---|
| Calories: | 550 kcal |
| Protein: | 46g |
| Carbohydrates: | 10g |
| Fat: | 35g |
| Saturated Fat: | 14g |
| Cholesterol: | 180mg |
| Sodium: | 740mg |
Nutrition facts are approximate and may vary based on specific ingredients.
Author’s Note
Hola! This dish reminds me of my early days learning to recreate restaurant favorites in my kitchen. This LongHorn Steakhouse Parmesan Chicken Copycat recipe is one of those meals that never fails to impress — easy enough for a weeknight, yet elegant enough for guests.
Final Thoughts
This Parmesan Chicken Copycat Recipe delivers restaurant-quality flavor right from your own kitchen. The crispy coating, creamy sauce, and rich cheese create a truly satisfying experience. For another comforting chicken favorite, try my Creamy Crack Chicken Gnocchi or Chicken Pesto Flatbread.
