Name: Longhorn Steakhouse Parmesan Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1/2 cup all-purpose flour; 1 cup bread crumbs; 1 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large eggs; 1/4 cup milk; 2 cloves garlic, minced; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil

If you’ve ever enjoyed dining at Longhorn Steakhouse, you might have found yourself craving that signature Parmesan Chicken that’s crispy, cheesy, and bursting with flavor. I remember the first time I tried to recreate the Longhorn Steakhouse Parmesan Chicken recipe at home—I was blown away by how comforting and satisfying it turned out. It’s a wonderful dish that feels fancy enough for company but easy enough for any weeknight dinner.

This Longhorn Steakhouse Parmesan Chicken recipe strikes the perfect balance between a crunchy breaded coating and melty cheesy goodness inside. Whether you’re planning a cozy dinner or simply love a well-made chicken dish, this recipe is worth your time. I especially love how versatile it is—you can tweak the seasoning or pair it with so many sides, making it a true crowd-pleaser every single time.

Ingredients You’ll Need

These ingredients come together in a harmonious way to give you that classic parmesan-crusted chicken with a cheesy finish. When shopping, try to find fresh garlic and real Parmesan cheese for the best flavor punch—trust me, it makes all the difference.

Chicken breasts (boneless, skinless): I recommend flattening them slightly for even cooking and better breading coverage.
Bread crumbs: Plain or Italian-seasoned works, but plain gives you control over the flavors.
Grated Parmesan cheese: Freshly grated if possible, since pre-grated might not melt as beautifully.
Shredded mozzarella cheese: Adds that ooey-gooey texture everyone loves.
All-purpose flour: Helps the breading stick to the chicken perfectly.
Eggs: Acts as the glue for the bread crumbs and cheese.
Milk: Thins the eggs for an even coat.
Garlic (minced): Fresh is key here for that aromatic hit.
Italian seasoning: Brings an herby, savory note that balances the cheese.
Salt: Enhances all the other flavors.
Black pepper: Adds just the right hint of spice.
Olive oil: For frying — it crisps the breading without being heavy.

Variations

One of my favorite parts about this Longhorn Steakhouse Parmesan Chicken recipe is how easy it is to customize. Feel free to adjust the cheeses or seasoning to suit what you have on hand or your personal tastes. It’s definitely a recipe that can wear many hats!

Spicy twist: Add a pinch of cayenne pepper or red pepper flakes to the breading for a little heat—I tried this once and it really woke up the dish.
Gluten-free version: Swap out regular bread crumbs for gluten-free crumbs and use gluten-free flour.
Herb variations: Experiment with fresh herbs like basil or thyme in place of Italian seasoning for a fresh, vibrant flavor.
Cheese swap: Try provolone or fontina instead of mozzarella if you want a different melt profile.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Step 1: Prep the chicken and set up your breading station

First up, grab your chicken breasts and flatten them to about 1/2 inch thickness using a meat mallet or rolling pin. This helps the chicken cook evenly and makes for a tender bite. Then, set up three shallow bowls: one with the flour, one with beaten eggs mixed with milk, garlic, salt, and pepper, and one with the mixture of bread crumbs, Parmesan cheese, Italian seasoning, and mozzarella cheese. Having everything ready before you start breading saves you double-handling and mess.

Step 2: Bread the chicken thoroughly

Dip each chicken piece first into the flour, coating it lightly but completely. Next, dunk it in the egg mixture, ensuring it’s fully covered so the breadcrumbs stick well. Finally, press the chicken into the breadcrumb and cheese mixture, making sure it’s coated generously on all sides—this is where all the flavor and crunch comes from, so don’t be shy about it! If you find some spots lacking, just press more breadcrumbs on; it’s worth it.

Step 3: Fry the chicken with care

Heat the olive oil over medium heat in a skillet. When shimmering, place the breaded chicken carefully into the pan. Fry for about 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Avoid crowding the pan—give each piece some breathing room for that perfect crisp. I often use a splatter guard here because olive oil gets enthusiastic!

Step 4: Let it rest and serve

Once your chicken is perfectly golden and cooked, transfer it to a wire rack or plate lined with paper towels to drain any excess oil. Let it rest for a few minutes so the cheese sets just right—you want that melty interior without being runny. Now it’s ready to wow your taste buds.

How to Serve Longhorn Steakhouse Parmesan Chicken Recipe

Longhorn Steakhouse Parmesan Chicken Recipe - Recipe Image

Garnishes

I love sprinkling some fresh chopped parsley or basil on top—adding a bright pop of color and a fresh herbal note that cuts through the richness. A wedge of lemon on the side is also great if you enjoy a little tang to balance the cheesy crispiness.

Side Dishes

This recipe pairs wonderfully with creamy mashed potatoes or a light Caesar salad. I also love serving it alongside garlic roasted vegetables or simple buttered pasta with a drizzle of olive oil. These sides keep the meal well-rounded without stealing the spotlight from the star chicken.

Creative Ways to Present

For dinner parties, I sometimes slice the chicken into medallions and arrange them fan-style on a platter with fresh herbs and a light drizzle of balsamic glaze. It not only looks impressive but makes it easy for guests to serve themselves. Adding a sprinkle of extra Parmesan and some cherry tomatoes brightens things right up.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Longhorn Steakhouse Parmesan Chicken in an airtight container in the fridge for up to 3 days. Make sure the chicken has cooled to room temperature before sealing it to keep the breading crispy when you reheat it later.

Freezing

If you want to prep ahead, this chicken freezes beautifully. I freeze them individually wrapped in parchment or plastic wrap, then place all the pieces in a freezer bag. They keep well for up to 2 months—you just need to thaw them in the fridge overnight before reheating.

Reheating

To reheat and keep that crunchy crust, I pop the chicken in a preheated oven at 375°F for about 10-12 minutes. Avoid microwaving as it tends to make the crust soggy. If you’re in a hurry, a quick sear in a skillet also works well to bring back the crispiness.

FAQs

Can I bake the Longhorn Steakhouse Parmesan Chicken instead of frying?

Absolutely! If you prefer baking, preheat your oven to 400°F and bake the breaded chicken on a greased baking sheet for about 20-25 minutes, flipping halfway through. You might miss a bit of that deep-fried crisp, but it’s a healthier alternative that still tastes great.
What’s the best way to flatten chicken breasts for this recipe?

The easiest way is to place the chicken between two sheets of plastic wrap or in a zip-top bag and gently pound it with a meat mallet or rolling pin to about 1/2 inch thickness. This ensures even cooking and helps the breading stick better without tearing the chicken.
Can I use pre-grated Parmesan cheese?

You can, but for the best flavor and melting texture, fresh grated Parmesan is definitely preferable. Pre-grated cheese sometimes contains anti-caking agents that might affect how the chicken crust turns out.
Is this recipe suitable for meal prep?

Yes! The Longhorn Steakhouse Parmesan Chicken makes for excellent meal prep since you can freeze portions individually. Pair it with different sides throughout the week for variety.
How do I prevent the breading from falling off during cooking?

Make sure to follow the breading steps in order: flour, then egg wash, then breadcrumb mixture. Press the crumbs firmly and don’t skip letting the chicken rest a moment before frying; this helps the coating stick and crisp up without sliding off.

Final Thoughts

This Longhorn Steakhouse Parmesan Chicken recipe holds a special place in my recipe rotation because it’s consistently delicious, satisfying, and surprisingly easy to master. Whenever I make it, I’m reminded of those cozy nights at the restaurant but with the warmth and comfort of home cooking. I really hope you give it a try and enjoy the process as much as the results—because trust me, once you nail this recipe, it’s going to become a favorite go-to for you too!