Longhorn Steakhouse Parmesan Chicken: Amazing, Juicy Copycat

Longhorn Steakhouse Parmesan Chicken is the craveable, crispy-cheesy skillet-and-oven dinner you can master at home: golden breaded cutlets topped with a bubbling layer of mozzarella and Parmesan, kissed with garlic and herbs, and baked until juicy all the way through.

Why You’ll Love This Longhorn Steakhouse Parmesan Chicken

• Restaurant flavor, home kitchen ease: Straightforward dredging, quick pan-sear, then finish in the oven.
• Crispy outside, juicy inside: Thin, even cutlets and a hot skillet make a shattering crust that protects tender meat.
• Cheesy, savory topping: A melty mix of mozzarella and Parmesan with garlic and herbs bakes into a craveable cap.
• Weeknight-friendly workflow: Prep the breading ahead, then cook and bake—on the table in about 45 minutes.
• Budget-smart: Everyday pantry ingredients deliver steakhouse vibes without the bill.
• Versatile sides: Pair with pasta, potatoes, rice, or simple greens and call it a complete meal.

What Is Longhorn Steakhouse Parmesan Chicken?

This copycat of Longhorn Steakhouse Parmesan Chicken takes the spirit of the restaurant favorite—crisp breading plus a cheesy, garlicky finish—and translates it for a home oven. The method is classic: dredge seasoned chicken cutlets in flour, dip in egg, coat with herbed breadcrumbs and Parmesan, then pan-sear for color. A quick bake sets the interior, and a final blanket of mozzarella and Parmesan melts into a bubbly, browned crust that tastes like a cross between chicken parm and a cheesy skillet gratin—rich, savory, and endlessly satisfying.

Because we’re working with pounded or halved cutlets, everything cooks evenly and quickly. The key is heat management: hot pan for the sear, moderate oven for gentle finishing, then a brief broil if you want extra bronzed cheese. The result is a reliable copycat with a juicy center and a topping that stretches just a bit when you slice.

Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken is a crispy, cheesy skillet‑and‑oven dish featuring golden breaded chicken cutlets topped with bubbling mozzarella and Parmesan, seasoned with herbs and garlic. This copycat delivers restaurant‑style juicy chicken with craveable cheesy topping in about 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American, Comfort Food

Servings 4 servings

Calories 540 kcal

Ingredients

  

Chicken & Seasoning

• 4 boneless skinless chicken breasts small breasts or halved into 4 cutlets
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning or ½ tsp oregano + ½ tsp basil
• 0.75–1 tsp fine salt to taste
• 0.5 tsp black pepper

Breading Station

• 0.5 cup all‑purpose flour
• 2 large eggs for egg wash
• 2 tbsp milk any type
• 1.5 cups breadcrumbs panko for extra crunch or regular
• 0.5 cup Parmesan cheese finely grated, mixed with breadcrumbs

Sear & Bake

• 2–3 tbsp olive oil or neutral oil
• 1 tbsp unsalted butter optional, for richer browning

Cheesy Topping

• 1 cup mozzarella cheese shredded
• 0.25 cup Parmesan cheese finely grated
• 1–2 cloves garlic very finely minced for the topping
• 1 tsp Italian seasoning for the topping
• 1–2 tbsp chicken broth optional, loosens topping slightly
• Pinch red pepper flakes optional

Finish & Garnish

• chopped parsley for garnish
• lemon wedges optional for brightness

Instructions

 

• Step 1 – Prep the Chicken: Pat chicken dry. If needed, slice large breasts horizontally to make 4 cutlets. Pound gently to ~½ inch thickness. Season both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper.
• Step 2 – Set Up the Breading Station: Arrange flour, egg wash (eggs + milk), and breadcrumbs mixed with Parmesan in three shallow dishes. Dredge each cutlet: flour → egg → breadcrumb mix, pressing crumbs firmly so they adhere. Let rest 5 minutes.
• Step 3 – Sear to Golden: Preheat oven to 375°F (190°C). Heat oil and butter in an oven‑safe skillet over medium‑high. Sear cutlets 3–4 minutes per side until deep golden. Transfer to a sheet pan or keep in skillet if space allows.
• Step 4 – Bake to Juicy: Bake cutlets 8–12 minutes until internal temperature reaches 160–162°F (71–72°C).
• Step 5 – Add Cheesy Topping: Combine mozzarella, Parmesan, garlic, Italian seasoning, and optional broth in a bowl. Mound topping over each cutlet and spread gently.
• Step 6 – Melt and (Optional) Broil: Return to oven 3–5 minutes to melt cheese. For extra browning, broil 30–60 seconds while watching closely.
• Step 7 – Rest, Finish, and Serve: Let rest 3–5 minutes. Garnish with parsley and serve with lemon wedges if desired.

Notes

Press crumbs firmly to help the breading adhere. Use a thermometer to avoid overcooking. If oven‑safe skillet is small, sear in batches and finish on a hot sheet pan.

Keyword breaded chicken, cheesy chicken cutlets, copycat restaurant recipe, Longhorn Parmesan Chicken

Ingredients for Longhorn Steakhouse Parmesan Chicken

Chicken & Seasoning

• 4 small boneless skinless chicken breasts (about 1½–2 lb total)
  or 2 large breasts halved horizontally into 4 cutlets
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
• ¾–1 tsp fine salt, to taste
• ½ tsp black pepper

Breading Station

• ½ cup all-purpose flour
• 2 large eggs
• 2 tbsp milk (any)
• 1½ cups breadcrumbs (panko for extra crunch or regular for a finer crust)
• ½ cup finely grated Parmesan (in the breadcrumbs)

Sear & Bake

• 2–3 tbsp olive oil (or neutral oil) for pan-searing
• 1 tbsp unsalted butter (optional, for richer browning)

Cheesy Topping

• 1 cup shredded low-moisture mozzarella
• ¼ cup finely grated Parmesan
• 1–2 garlic cloves, very finely minced
• 1 tsp Italian seasoning (or equal parts oregano and basil)
• 1–2 tbsp chicken broth, optional (loosens the topping slightly for extra melt)
• Pinch of red pepper flakes (optional)

Finishing

• Chopped parsley for garnish
• Lemon wedges (optional, for brightness)

Pantry Check & Notes

• Cutlets = consistency: Thin, even pieces cook faster and stay juicy. If your pieces vary, pound gently to ~½ inch thickness.
• Panko vs. regular breadcrumbs: Panko makes an airier, crisper crust; regular breadcrumbs give a uniform, fine coating. Both are great.
• Parmesan style: Finely grate for even mixing into breadcrumbs and topping. Freshly grated melts cleaner than powdery canned styles.
• Garlic balance: Mince very fine for the topping so it melts into the cheese rather than leaving sharp bites.

Step-by-Step Instructions

Step 1 – Prep the Chicken

Pat the chicken dry. If starting with 2 large breasts, place your hand flat on top and slice each breast horizontally to create two even cutlets. Lightly pound to an even ½ inch if needed. In a small bowl, mix garlic powder, onion powder, Italian seasoning, salt, and pepper. Season both sides of the cutlets.

Step 2 – Set Up the Breading Station

Arrange three shallow dishes:

1. Flour
2. Egg wash: beat eggs with milk
3. Breadcrumbs + Parmesan (stir together)

Dredge each cutlet: flour → egg → crumbs, pressing crumbs on firmly so they adhere. Set breaded pieces on a rack or plate to rest 5 minutes; this helps the coating set.

Step 3 – Sear to Golden

Preheat oven to 375°F (190°C). Heat a large oven-safe skillet (cast iron or stainless) over medium-high. Add 2 tbsp oil (and butter if using). When shimmering, lay in 2 cutlets without crowding. Sear 3–4 minutes per side until deep golden. Transfer to a parchment-lined sheet pan or leave in the skillet if it fits all 4 later. Repeat with remaining cutlets, adding a bit more oil if the pan looks dry.

Searing cues: The coating should be evenly browned and crisp before the oven finish; if it’s pale, give it another 30–60 seconds.

Step 4 – Bake to Juicy

Transfer cutlets (in the skillet or on a sheet pan) to the oven and bake 8–12 minutes, depending on thickness, until the internal temperature hits 160–162°F (71°C). They’ll carry over to 165°F as they rest and as the topping melts.

Step 5 – Mix and Add the Cheesy Topping

While chicken bakes, combine mozzarella, Parmesan, garlic, Italian seasoning, and a spoon or two of broth (optional) in a bowl. The tiny splash of broth gives a softer, more spreadable topping that melts into the breading instead of sitting on top.

Pull the chicken from the oven, mound 2–3 tbsp of the cheese mixture on each cutlet, and spread gently.

Step 6 – Melt and (Optional) Broil

Return to the oven for 3–5 minutes, just until the cheese is fully melted and bubbly. If you want bronzed spots, flip to broil for 30–60 seconds, watching closely.

Step 7 – Rest, Finish, and Serve

Let the chicken rest 3–5 minutes. Shower with chopped parsley. Add a squeeze of lemon if you like a bright finish. Serve hot.

Pro Tips for Success

• Dry first, then dredge: Water fights browning. Patting dry helps the flour cling and the crust crisp.
• Press the crumbs: Firm pressure helps the coating adhere so it doesn’t shed in the pan.
• Pan heat matters: Shimmering oil = sizzle and color. If the oil smokes heavily, reduce heat slightly; if it’s quiet, increase heat.
• Finish temp, not time: Chicken can vary. Thermometer accuracy gives repeatable juiciness.
• Cheese placement: Keep the cheese topping mostly centered; thin edges brown faster, so spread to about ½ inch from the edges.
• Sheet pan backup: If your skillet is small, sear in batches and finish on a preheated sheet pan.

Flavor Variations

• Garlic–Herb Extra: Add 1 tsp minced parsley and ½ tsp lemon zest to the cheese topping.
• Mushroom Savory: Sauté sliced mushrooms and spoon a little under the cheese before baking.
• Spinach Florentine: Wilt a cup of chopped spinach in the skillet after searing, set on the chicken, then top with cheese.
• Smoky Paprika: Add ½ tsp smoked paprika to the breadcrumb mix for gentle warmth.
• Crispy Parmesan Edge: Sprinkle a teaspoon of plain Parmesan around each cutlet on the pan before topping; it bakes into a lacy frico ring.

Serving Suggestions

• Pasta night: Toss hot spaghetti or penne with olive oil, garlic, and a splash of pasta water; nestle a cutlet on top.
• Comfort plate: Serve with mashed potatoes and roasted green beans or asparagus.
• Light & fresh: Pair with a big lemony salad and roasted cherry tomatoes.
• Rice bowl: Spoon over herbed rice or a quinoa pilaf with steamed broccoli.
• Sandwich moment: Leftover slices on toasted bread with lettuce and tomato make a stellar next-day lunch.

Storage and Freezing Instructions

• Refrigerate: Cool completely; store in an airtight container up to 3 days.
• Reheat: To keep the crust crisp, warm on a wire rack over a sheet pan at 350°F (175°C) for 8–10 minutes, or air-fry 4–6 minutes.
• Freeze: Best texture if you freeze after searing but before topping. Cool, wrap each cutlet, and freeze up to 2 months. Bake from frozen at 375°F until 160°F, then add cheese topping and finish.

Nutrition Facts (Per Serving)

Approximate values for 1 of 4 servings.

Values vary with oil, cheese amounts, and breadcrumb choice.

FAQ About Longhorn Steakhouse Parmesan Chicken

TastyInspo Notes

• Rack trick: Rest breaded cutlets on a wire rack before and after searing to protect the crust.
• Oil discipline: You want a thin, even film. Too much oil = greasy crust; too little = patchy browning.
• Flip once: Let the first side get deeply golden; if the cutlet sticks, give it 30 more seconds—the crust will release when ready.
• Cheese texture: Mix a spoon of broth into the topping for a softer, more “saucy” melt that hugs the crust.
• Finishing pop: A tiny squeeze of lemon right before serving brightens rich flavors without making the dish “lemony.”
• Leftover glow-up: Slice and re-crisp in a skillet; serve over greens or tuck into a warm wrap with tomatoes and lettuce.

Final Thoughts

Longhorn Steakhouse Parmesan Chicken hits that sweet spot between comfort and crowd-pleaser: crunchy breading, juicy meat, and a bubbling layer of melty cheese that feels restaurant-level but is dead-simple to pull off at home. With a hot sear, an accurate finish temperature, and a smart, garlicky topping, you’ll get consistent, golden, cheesy results every time. Add your favorite sides and a quick shower of parsley, and you’ve got a dinner that thrills on weeknights and impresses on weekends—no reservations required.