This Parmesan-crusted chicken is crispy on the outside, tender and juicy on the inside, with a rich cheesy flavor from Parmesan and a melty hint of mozzarella. The breadcrumb crust gives a golden crunch while the Italian seasoning and garlic add a warm, familiar savory note. It’s an easy recipe that uses simple pantry ingredients and a quick sear-then-bake method so you get restaurant-style results at home. Great for weeknights, serve with a simple salad or mashed potatoes for an easy, satisfying meal. For the complete recipe reference and printable layout, check the Longhorn Steakhouse Parmesan Chicken recipe page: Longhorn Steakhouse Parmesan Chicken recipe page.
Why You’ll Love This Longhorn Steakhouse Parmesan Chicken Recipe
- Hands-off baking after a quick pan-sear saves time but keeps the crust crisp.
- Cheesy Parmesan and mozzarella deliver a rich, familiar flavor everyone loves.
- Simple pantry ingredients — no specialty items needed.
- Juicy interior from quick sear and oven finish avoids dryness.
- Versatile: pairs with pasta, rice, veggies, or a light salad.
- Easy to scale up for family dinners or small gatherings.
- Kid-friendly crunch and flavor that holds up for leftovers.
What Is Longhorn Steakhouse Parmesan Chicken Recipe?
This is a breaded, cheese-crusted chicken breast inspired by the popular Longhorn Steakhouse version. The chicken is coated in flour, dipped in an egg wash, then pressed into a mixture of bread crumbs, grated Parmesan, shredded mozzarella, Italian seasoning, salt, and pepper. It’s first pan-seared in olive oil for a golden, crispy crust, then finished in the oven for even cooking. The result is comfort-food style chicken that tastes like a restaurant dish but is simple enough for weeknight cooking. The vibe is hearty, clean, and familiar — a great main for casual dinners or a special weeknight treat.
Ingredients for Longhorn Steakhouse Parmesan Chicken Recipe
For the Chicken
- 4 boneless, skinless chicken breasts
For the Coating
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
For Cooking
- 2 tablespoons olive oil
Ingredient Notes (Substitutions, Healthy Swaps)
- Bread crumbs: Use Panko for a lighter, crispier texture; plain breadcrumbs give a denser crust.
- Parmesan cheese: Freshly grated Parmesan tastes best, but pre-grated is fine for convenience.
- Mozzarella: Low-moisture shredded mozzarella melts best. If using fresh mozzarella, squeeze out excess moisture first (optional, but not required).
- Flour: For a gluten-free version, use a 1:1 gluten-free flour blend.
- Milk and eggs: For an egg-free version, use a mixture of milk and 1 tablespoon cornstarch to help the crumbs adhere (optional).
- Olive oil: Can substitute with vegetable oil or avocado oil for higher smoke point, but keep the amount the same.
- Salt and pepper: Season chicken lightly before dredging if you want a more seasoned interior.
Step-by-Step Instructions
Step 1 – Prep and preheat
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels so the coating sticks well.
Visual cue: The chicken should look matte and dry after patting — not wet.
Step 2 – Make the breadcrumb mix
In a shallow bowl, mix together the bread crumbs, grated Parmesan cheese, shredded mozzarella, Italian seasoning, salt, black pepper, and minced garlic. Stir until well combined.
Step 3 – Set up dredging station
In a separate bowl, whisk together the 2 large eggs and 1/4 cup milk. Place the flour in another shallow dish. Dredge each chicken breast first in flour, coating both sides, then dip into the egg mixture, and finally press into the breadcrumb mixture to coat completely.
Step 4 – Pan-sear
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts and cook for 3–4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; cook in batches if needed.
Visual cue: The coating should be a deep golden brown before you transfer to the oven.
Step 5 – Bake to finish
Transfer the seared chicken to a baking dish and bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Pro cue: Use an instant-read thermometer in the thickest part of the breast to check doneness and avoid overcooking. Let the chicken rest 5 minutes before serving to keep it juicy.
Pro Tips for Success
- Pat chicken dry: This helps the flour and egg stick and prevents a soggy crust.
- Even thickness: Pound thicker breasts to an even thickness for uniform cooking.
- Hot pan, medium-high heat: Heat the oil until shimmering but not smoking to get a crisp sear without burning the cheese.
- Don’t crowd the skillet: Crowding lowers the pan temperature and makes the crust soggy.
- Use a meat thermometer: Remove at 165°F (74°C) for safe, juicy chicken.
- Rest before serving: Resting for 5 minutes lets juices redistribute and keeps slices moist.
- Press crumbs gently: Press the breadcrumbs firmly but not aggressively so the crust stays intact during searing.
Flavor Variations
- Optional: Lemon-Parmesan — add 1 teaspoon lemon zest to the breadcrumb mix for a bright citrus note.
- Optional: Add 1/4 teaspoon crushed red pepper to the crumbs for mild heat.
- Optional: Swap half the mozzarella for provolone for a sharper cheese flavor.
- Optional: Mix 1 tablespoon chopped fresh parsley into the crumb mix for a fresh herbal lift.
- Optional: For a garlic boost, mix an extra clove of roasted garlic into the crumbs.
Serving Suggestions
- Serve over a bed of buttered egg noodles or tossed with spaghetti and marinara.
- Pair with mashed potatoes and steamed green beans for a classic plate.
- Offer a crisp side salad with lemon vinaigrette to cut the richness.
- Plate with roasted broccoli and a squeeze of lemon for color and freshness.
- Add a simple garlic bread or dinner rolls to soak up any juices.
- Great for casual family dinners, date nights, or batch-cooked weeknight meals.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the breadcrumb mixture and egg wash up to one day ahead and refrigerate. You can also bread the chicken, place on a tray, cover, and refrigerate for up to 24 hours before searing and baking.
- Storage duration (fridge): Store cooked chicken in an airtight container for up to 3–4 days.
- Reheating best practices: Reheat in a 350°F (175°C) oven for 10–12 minutes to revive crispness. For quick reheats, use a toaster oven or air fryer at 350°F for 5–7 minutes.
- Texture changes: Crust may soften in the fridge. Reheating in the oven or air fryer restores some crispiness but won’t be exactly like fresh.
Storage and Freezing Instructions
- Freezing cooked chicken: Cool completely, wrap tightly in plastic wrap and foil, or place in freezer-safe containers. Freeze up to 2 months. Thaw in the refrigerator overnight before reheating.
- Freezing raw breaded chicken: Not recommended because the breading can fall off during freezing and thawing. If you must freeze raw breaded chicken, flash-freeze on a tray until firm, then transfer to sealed bags and freeze up to 1 month. Thaw in the fridge and handle gently to keep the coating intact.
- When in doubt: Freeze plain cooked chicken breasts and add fresh breadcrumbs and cheese in a quick pan-sear before serving for better texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 560 kcal | 48 g | 22 g | 28 g | 1 g | 820 mg
Estimates vary by brands and portions.
FAQ About Longhorn Steakhouse Parmesan Chicken Recipe
Q: My chicken is thick; how do I get it to cook through without burning the crust?
A: Pound the breasts to even thickness or slice them in half horizontally. Use a lower oven temperature for a bit longer if needed.
Q: Why did my crust fall off after baking?
A: The crust may not have been pressed firmly enough or the chicken was not patted dry. Press crumbs firmly and let the egg wash fully coat the flour layer.
Q: Can I skip the pan-sear and bake only?
A: Yes, but the crust will be less crispy. Bake at 375°F (190°C) for about 25–30 minutes and expect a softer crust.
Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless skinless thighs work. Adjust bake time: thighs may need a few extra minutes to reach 165°F (74°C).
Q: My cheese melted out and pooled in the pan. How can I stop that?
A: Use shredded low-moisture mozzarella and press it into the crumb mix well so it binds. Avoid piling large shreds on top.
Q: Is there a lower-sodium option?
A: Reduce or omit added salt and use a lower-sodium Parmesan if available. Taste the breadcrumb mix before using to adjust.
TastyInspo Notes
- Finish with a light drizzle of olive oil or a squeeze of lemon for brightness right before serving.
- Serve on warm plates to help keep the crust crisp longer at the table.
- Garnish with a small sprinkle of fresh parsley for color and a fresh scent.
- If cutting for sandwiches, let rest slightly longer so juices don’t run out and make the bread soggy.
- For presentation, slice the breast on a diagonal and fan on the plate over a bed of greens.
Troubleshooting
- Bland crust: Add a pinch more salt, 1/2 teaspoon garlic powder, or 1 tablespoon finely chopped parsley to the crumbs.
- Overcooked, dry chicken: Check internal temp early and remove at 165°F (74°C); let rest to retain juices.
- Soggy crust after baking: Make sure the pan is hot for searing and do not overcrowd; finish in the oven on a rack if possible.
- Burning crumbs in pan: Reduce heat slightly and sear for the shorter end of time; use oil with a higher smoke point.
- Coating not sticking: Ensure chicken is dry, do flour then egg then crumbs. Press crumbs firmly and let them set briefly before searing.
- Cheese leaking: Use shredded low-moisture mozzarella and press it into the crumbs; avoid large chunks of cheese on the surface.
Final Thoughts
This Longhorn-style Parmesan Chicken delivers a dependable, cheesy crunch and juicy interior with simple steps and everyday ingredients. It’s a practical, delicious option for family dinners or when you want a restaurant-like meal at home with minimal fuss.
Conclusion
For a tested copycat approach and more tips, see the detailed recipe guide at Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook.
Parmesan-Crusted Chicken
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
For the Coating
- 1/2 cup all-purpose flour Use gluten-free flour blend for a GF option.
- 2 large eggs Can substitute with milk and cornstarch for an egg-free version.
- 1/4 cup milk Use dairy-free milk for a dairy-free option.
- 1 cup bread crumbs Panko for lighter texture.
- 1 cup grated Parmesan cheese Freshly grated is preferred.
- 1 cup shredded mozzarella cheese Use low-moisture mozzarella for best melting.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt Season lightly.
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced For added flavor.
For Cooking
- 2 tablespoons olive oil Can substitute with vegetable oil.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Pat chicken breasts dry with paper towels.
- In a shallow bowl, mix bread crumbs, Parmesan, mozzarella, Italian seasoning, salt, pepper, and garlic until well combined.
- In a separate bowl, whisk eggs and milk. Place flour in another shallow dish.
- Dredge each chicken breast in flour, dip in the egg mixture, then coat with the breadcrumb mixture.
Cooking
- Heat olive oil in a skillet over medium-high heat. Cook the breaded chicken for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
