Longhorn Parmesan Chicken brings that steakhouse magic right into your kitchen with its irresistible crispy, cheesy coating and tender, juicy chicken inside. I remember the first time I tried recreating this dish after a special anniversary dinner – my husband couldn’t believe it tasted just as good as the restaurant version, maybe even better because it came straight from our own kitchen with love baked right in.
There’s something deeply satisfying about mastering a restaurant favorite at home. The aroma of garlic and Parmesan filling your kitchen, that golden-brown crust crackling under your fork, and the way the melted mozzarella stretches with each bite – it’s the kind of dinner that turns an ordinary Tuesday into a celebration. I’ve made this Longhorn Parmesan Chicken dozens of times now, tweaking and perfecting until I got that restaurant-quality result we all crave. Whether you’re planning a special dinner or just want to treat your family to something extraordinary, this recipe delivers every single time. Time to get our hands floury.
What Makes This Longhorn Parmesan Chicken So Special
This copycat Longhorn Parmesan Chicken has earned its permanent spot in my recipe box, and I think you’ll understand why after your first bite. I’ve tested countless breaded chicken recipes over the years, but this one strikes that perfect balance between crispy exterior and incredibly moist chicken that so many recipes promise but few deliver. The secret lies in the double-cheese approach and that quick sear before baking – techniques I picked up through plenty of trial and error in my own kitchen.
Here’s what makes this recipe a weeknight winner:
- Uses ingredients you likely have on hand – no specialty store trips required for this restaurant-style dinner
- Comes together in under 45 minutes – perfect for busy evenings when you want something impressive without the stress
- Delivers consistent, crowd-pleasing results – I’ve never had this fail, even when I’m juggling three other dishes
- Creates that perfect crispy-cheesy-tender combination – the holy trinity of comfort food done right
- Adapts beautifully to your preferences – swap the mozzarella for provolone or add some red pepper flakes if you like heat
- Makes excellent leftovers – though in my house, there rarely are any
The technique of searing before baking might seem like an extra step, but I promise it’s what gives you that golden, crispy coating that stays crispy even under all that melted cheese.
Ingredient Spotlight
Boneless, skinless chicken breasts form the foundation of this dish, and I always choose breasts that are similar in size so they cook evenly. Pounding them to an even thickness – about 3/4 inch throughout – is the secret to avoiding dry edges and raw centers.
Freshly grated Parmesan cheese makes all the difference in both flavor and texture. I know the pre-grated stuff is convenient, but fresh Parmesan melts beautifully and brings that nutty, complex flavor that really shines in this Longhorn Parmesan Chicken recipe.
Seasoned bread crumbs create that signature crispy coating we’re after. I prefer Italian-style seasoned crumbs because they already have herbs and spices mixed in, giving you layers of flavor without measuring a dozen different seasonings.
Mozzarella cheese provides that gorgeous cheese pull and mild, creamy flavor that balances the sharper Parmesan. I always use freshly shredded mozzarella rather than pre-shredded – it melts more smoothly and doesn’t have those anti-caking agents.
Fresh garlic gets mixed right into the cheese topping, infusing every bite with aromatic flavor. In my kitchen, I prefer mincing it very fine so it distributes evenly and doesn’t create any harsh garlic bites.
Italian seasoning ties all the flavors together with its blend of oregano, basil, thyme, and rosemary. This herb combination is what gives the breading that authentic Italian-American restaurant taste.
Eggs and milk create the binding mixture that helps the breading stick to the chicken perfectly. The milk makes the egg wash a bit thinner and easier to work with – a trick Betty learned from her grandmother.
All-purpose flour is your first dredging station and helps the egg mixture adhere to the chicken. I always season my flour with a pinch of salt and pepper for extra flavor in every layer.
Olive oil is used for searing and adds a subtle fruity flavor while creating that beautiful golden crust. Make sure your oil is hot before adding the chicken – you should hear a satisfying sizzle.
How to Make Longhorn Parmesan Chicken
Step 1. I always start by preheating my oven to 375°F and lightly oiling a 9×13-inch baking dish – this prevents sticking and makes cleanup much easier after you’ve enjoyed this delicious meal.
Step 2. Set up your three-station dredging system: place the flour in one shallow dish, beat the eggs with milk in a second dish, and in the third dish, combine the bread crumbs with half the Parmesan cheese and the Italian seasoning.
Step 3. Pat your chicken breasts completely dry with paper towels – this is crucial for getting the breading to stick properly. Betty’s tip: any surface moisture will create steam and prevent that crispy coating we’re after.
Step 4. Dredge each chicken breast first in the flour (shaking off excess), then dip it in the egg mixture (letting the extra drip off), and finally press it into the cheesy breadcrumb mixture on both sides until well coated.
Step 5. Heat the olive oil in a large skillet over medium-high heat until it shimmers – I’ve found that waiting until the oil is truly hot is what creates that gorgeous golden-brown sear.
Step 6. Carefully place the breaded chicken in the hot skillet and sear for 3-4 minutes per side until golden brown. You’re not cooking it through at this stage, just creating that crispy exterior.
Step 7. Transfer the seared chicken to your prepared baking dish, arranging the pieces so they’re not touching – this helps the heat circulate and keeps everything crispy.
Step 8. Mix the remaining Parmesan with the shredded mozzarella and minced garlic, then generously top each chicken breast with this cheese mixture. After years of making this, I learned that piling the cheese high creates the most impressive presentation.
Step 9. Bake for 20-25 minutes until the cheese is bubbly and golden, and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F. If the cheese starts browning too quickly, tent loosely with foil.
Step 10. Let the Longhorn Parmesan Chicken rest for 3-5 minutes before serving – this allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
Keeping This Longhorn Parmesan Chicken Fresh
I typically store leftover Longhorn Parmesan Chicken in an airtight container in the refrigerator for up to 3 days. The breading will soften slightly in storage, but you can revive much of that crispiness with proper reheating. I always let the chicken cool completely before storing to prevent condensation from making the coating soggy.
Betty’s freezing method works well for this recipe if you want to prep ahead. I freeze individual portions wrapped tightly in plastic wrap, then placed in a freezer bag with the air pressed out. They’ll keep for up to 2 months frozen. The key is thawing them overnight in the refrigerator rather than at room temperature – this prevents bacterial growth and maintains better texture.
For the best texture, I reheat by placing the chicken on a baking sheet in a 350°F oven for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen and thawed. The oven method brings back that crispy coating far better than the microwave, which tends to make everything rubbery. If you’re in a real hurry, the microwave works for a quick lunch, but cover it loosely and use 50% power to prevent the cheese from becoming tough.
Perfect Partners for Longhorn Parmesan Chicken
Creamy garlic mashed potatoes are my go-to side for this recipe because they’re perfect for soaking up any melted cheese that pools on the plate. The smooth, buttery texture contrasts beautifully with the crispy chicken coating. Try my garlic herb chicken with mashed potatoes for the perfect pairing technique.
Caesar salad with homemade croutons adds a fresh, tangy element that cuts through the richness of the cheese. I love how the crisp romaine and bold dressing balance the hearty main dish.
Sauteed green beans with toasted almonds bring color and a pleasant crunch to the plate. The slight bitterness of the green beans and the nutty almonds complement the savory, cheesy chicken perfectly.
Warm, crusty garlic bread might seem like carb overload, but honestly, my family insists on it every time I make this – there’s something about having bread to mop up every bit of that melted cheese.
Buttered sweet corn on the cob adds a touch of sweetness and keeps things seasonal during summer months. It’s the kind of classic American side that feels right at home with this steakhouse-inspired dinner.
Roasted asparagus with lemon is my choice when I want something a bit lighter and more elegant. The bright citrus notes and tender-crisp texture make this feel like a special occasion meal.
For more chicken dinner ideas with complementary sides, check out my honey pepper chicken mac and cheese which combines similar flavors in a different format.
FAQs
I recommend sticking with chicken breasts for the most authentic restaurant-style result, but boneless, skinless thighs will work if you prefer dark meat – just adjust the cooking time as thighs may need a few extra minutes to reach 165°F.
Many home cooks find success with a mixture of equal parts dried oregano, basil, and thyme, which captures that classic Italian-American flavor profile we’re after.
Betty’s solution is to bread the chicken up to 4 hours ahead and keep it covered in the refrigerator, then sear and bake just before serving for the crispiest results.
Longhorn Parmesan Chicken
Ingredients
Equipment
Method
- Preheat oven to 375°F. Lightly oil a 9×13-inch baking dish.
- Set up three dredging stations: Place flour in one shallow dish, beat eggs with milk in a second dish, and combine bread crumbs with half the Parmesan cheese and Italian seasoning in a third dish.
- Pat chicken breasts completely dry with paper towels. Season with salt and pepper.
- Dredge each chicken breast in flour (shake off excess), dip in egg mixture (let excess drip off), then press into breadcrumb mixture on both sides until well coated.
- Heat olive oil in large skillet over medium-high heat until shimmering.
- Sear breaded chicken for 3-4 minutes per side until golden brown. You’re creating a crispy exterior, not cooking through.
- Transfer seared chicken to prepared baking dish, arranging pieces so they don’t touch.
- Mix remaining Parmesan with mozzarella and minced garlic. Generously top each chicken breast with cheese mixture.
- Bake 20-25 minutes until cheese is bubbly and golden, and chicken reaches internal temperature of 165°F. Tent with foil if cheese browns too quickly.
- Let rest 3-5 minutes before serving to allow juices to redistribute.
