Longhorn Steakhouse’s Parmesan Crusted Chicken is a crowd favorite — crispy, cheesy, and tender all at once. If you love that perfectly golden crust with juicy chicken inside, you’re going to adore this copycat recipe. It’s easy to make at home with simple ingredients and delivers restaurant-quality flavor without the wait. Whether for a quick weeknight meal or a special occasion, this dish is sure to impress.
In this post, I’ll walk you through everything to make this delicious dish, from the ingredients you need to the best cooking tips. Ready to bring that Longhorn magic to your kitchen? Let’s dive in!
Why You’ll Love This Longhorn Parmesan Crusted Chicken
This recipe offers the perfect blend of crispy parmesan, herbs, and juicy chicken, all baked to golden perfection. Unlike heavy fried dishes, it’s light yet packed with flavor. It’s also versatile, pairing well with many sides, from mashed potatoes to fresh salads.
Plus, it’s quick and easy — no complicated steps or hard-to-find ingredients. Baking instead of frying keeps it healthier while still satisfying that craving for crunch. Best of all, you get a restaurant-quality meal made your way, anytime you want.
What You’ll Need
To recreate this delicious Parmesan Crusted Chicken, you’ll need simple, easy-to-find ingredients that come together perfectly to create that crispy, cheesy crust and juicy chicken inside. Here’s what you’ll want to have on hand:
- 4 boneless, skinless chicken breasts (about 6 ounces each) — pounded to even thickness for uniform cooking
- 1 cup grated Parmesan cheese — the key for that flavorful, golden crust
- 1 cup panko breadcrumbs — for extra crunchiness
- 1 teaspoon garlic powder — adds savory depth
- 1 teaspoon dried Italian seasoning — a blend of herbs that boosts flavor
- 1/2 teaspoon paprika — gives a mild smoky color and taste
- Salt and black pepper — to taste
- 2 large eggs — for coating the chicken so the crust sticks
- 2 tablespoons olive oil or melted butter — to brush on top for a golden finish
These ingredients work together to deliver a crispy, flavorful crust without frying or excess oil. If you want to swap ingredients, feel free to use gluten-free breadcrumbs or fresh herbs for a personal twist.
How to Make Longhorn Parmesan Crusted Chicken
- Prep the chicken: Start by pounding the chicken breasts to an even thickness (about 1/2 inch) so they cook evenly. Season both sides with salt and pepper.
- Make the coating: In one bowl, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, paprika, and a pinch of salt and pepper. In another bowl, beat the eggs.
- Coat the chicken: Dip each chicken breast into the eggs, letting excess drip off, then press firmly into the Parmesan breadcrumb mixture, making sure it’s fully coated.
- Bake: Place the coated chicken breasts on a greased baking sheet or a wire rack over a baking sheet. Lightly brush the tops with olive oil or melted butter to help the crust crisp and brown. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until the chicken is cooked through (internal temp 165°F).
- Serve: Let the chicken rest for a few minutes before serving to keep it juicy and tender.
You Must Know
Before diving into cooking, there are a few key things to keep in mind to ensure your Parmesan Crusted Chicken turns out perfectly every time. First, the even thickness of the chicken breasts is crucial. Pounding the chicken to about half an inch thick helps them cook evenly and prevents dryness. Uneven pieces can lead to some parts overcooked and others undercooked.
Second, don’t rush the coating process. Pressing the chicken firmly into the Parmesan and breadcrumb mixture ensures the crust adheres well and stays intact during baking. If you skip this step, the coating may fall off or be patchy.
Another important tip is brushing the coated chicken with olive oil or melted butter before baking. This step is what gives you that golden, crispy crust without deep frying. It also adds flavor and moisture, so don’t skip it!
Lastly, use a meat thermometer to check doneness. Chicken should reach an internal temperature of 165°F (74°C) to be safe and juicy. Overcooking leads to dryness, which is easy to avoid with a quick temperature check.
Perfecting the Cooking Process
Mastering the cooking process is key to achieving that restaurant-quality Parmesan Crusted Chicken. Start by preheating your oven to 400°F to ensure a hot cooking environment that crisps the crust perfectly. Baking at this temperature helps the cheese and breadcrumbs brown beautifully without burning.
Using a wire rack placed over a baking sheet is an excellent technique if you have one. It allows air to circulate under the chicken, which keeps the bottom crust crisp instead of soggy. If you don’t have a rack, placing the chicken directly on a greased baking sheet works fine—just flip the pieces halfway through cooking to brown both sides evenly.
Timing is important. Bake the chicken for about 20-25 minutes, but begin checking at 18 minutes to avoid overcooking. Cooking times can vary based on your oven and chicken thickness. Using a meat thermometer is the best way to confirm the chicken is done.
Resting the chicken after baking is often overlooked but essential. Let it rest 5 minutes on a plate before cutting or serving. This allows the juices to redistribute, keeping the chicken moist and flavorful rather than dry.
Add Your Touch
One of the best parts of this Parmesan Crusted Chicken recipe is how easy it is to personalize. You can tailor it to your taste or make it a little different each time you cook. For example, swap out the Italian seasoning for fresh herbs like rosemary, thyme, or basil to add a bright, fresh flavor.
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If you like a little heat, sprinkle in some crushed red pepper flakes or cayenne pepper to the breadcrumb mixture for a subtle kick. You can also experiment with different cheeses — try mixing Parmesan with Pecorino Romano or Asiago for a richer crust.
Want to boost the crunch factor? Add finely chopped nuts, like almonds or pecans, into the breadcrumb mix. Or mix in some lemon zest for a refreshing zing that complements the cheese perfectly.
For a saucier meal, serve the chicken with a side of marinara, creamy garlic sauce, or even a tangy honey mustard dip. The possibilities are endless, so don’t hesitate to get creative and make this recipe your own.
Storing & Reheating
If you have leftovers — which might be rare because this chicken is so good — proper storage and reheating will keep it tasty. Store cooked chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, the best method is to use your oven or toaster oven. Preheat to 350°F and bake the chicken on a wire rack or baking sheet for about 10-12 minutes. This keeps the crust crispy instead of soggy, unlike microwaving.
If you’re in a hurry and must use a microwave, cover the chicken loosely with a microwave-safe lid or paper towel and heat on medium power in short bursts (about 30 seconds each) to avoid drying it out.
You can also freeze the cooked chicken for up to 2 months. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag. To reheat frozen chicken, thaw overnight in the fridge, then reheat in the oven as described above.
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Chef’s Helpful Tips
To make your Parmesan Crusted Chicken truly shine, here are some expert tips that can elevate your cooking experience. First, always pound your chicken breasts to an even thickness. This simple step guarantees they cook uniformly, preventing some pieces from being dry while others remain undercooked.
Next, use fresh Parmesan cheese rather than pre-grated varieties. Freshly grated Parmesan has better flavor and melts into a crispier, more delicious crust. Also, mixing the cheese with panko breadcrumbs gives a lighter, crunchier texture compared to using regular breadcrumbs alone.
Another tip is to season the chicken well before coating it. Even though the Parmesan mixture is flavorful, seasoning the chicken with salt and pepper ensures the seasoning penetrates the meat itself, boosting the overall taste.
When baking, placing the chicken on a wire rack allows hot air to circulate, which helps the crust stay crisp all around. Don’t skip the olive oil or melted butter brush on top — this adds color and helps the crust brown perfectly.
Finally, don’t rush resting your chicken after baking. Allow it to rest 5 minutes to let the juices redistribute, which keeps the meat moist and tender.
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless chicken thighs work well and are naturally juicier. Just adjust cooking time as thighs may take slightly longer.
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Q: Is this recipe gluten-free?
A: Not as is, because traditional panko breadcrumbs contain gluten. Use gluten-free panko or crushed gluten-free crackers to make it safe for gluten-free diets.
Q: Can I make this recipe dairy-free?
A: The Parmesan crust is key here, but for dairy-free, you can substitute with nutritional yeast mixed with gluten-free breadcrumbs. It won’t be the same but still tasty.
Q: What side dishes go best with this chicken?
A: Mashed potatoes, steamed vegetables, garlic green beans, or a crisp Caesar salad all complement the crispy, cheesy chicken perfectly.
Q: Can I prepare this ahead of time?
A: Yes! You can coat the chicken and refrigerate it for a few hours before baking. Just cover tightly so the coating stays fresh.
Conclusion
This copycat Longhorn Parmesan Crusted Chicken recipe is a winner for any occasion — simple enough for weeknights yet impressive enough for guests. With its crispy, cheesy crust and tender, juicy chicken inside, it delivers all the flavors you love from the restaurant but made in your own kitchen.
The beauty of this dish is its versatility and ease. From choosing your own herbs and spices to pairing it with your favorite sides, it’s a recipe that invites personalization. Plus, the baking method keeps it lighter and healthier without sacrificing that irresistible crunch.
By following the tips shared here, you’ll master this recipe in no time and enjoy a consistently delicious meal that the whole family will ask for again and again. So grab your ingredients, fire up your oven, and bring the magic of Longhorn’s Parmesan Crusted Chicken to your table tonight!
The Best Longhorn Parmesan Crusted Chicken Recipe for Dinner Tonight
Description
Enjoy this crispy, cheesy Longhorn-style Parmesan Crusted Chicken, baked to golden perfection. Perfect for a quick weeknight dinner or impressing guests with minimal effort.
Ingredients
4 boneless, skinless chicken breasts
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper to taste
2 eggs, beaten
2 tbsp olive oil or melted butter
Instructions
Preheat oven to 400°F. Pound chicken to even thickness.
Mix Parmesan, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper in a shallow bowl.
Dip chicken in beaten eggs, then press into Parmesan mixture.
Place coated chicken on a baking rack over a baking sheet. Brush with olive oil.
Bake for 20-25 minutes until golden and internal temperature reaches 165°F. Let rest 5 minutes before serving.
Notes
- Pounding chicken ensures even cooking.
Use fresh Parmesan for best flavor.
Olive oil helps crisp the crust without frying.
Check temperature to avoid overcooking.