Copycat Longhorn Steakhouse Parmesan Crusted Chicken

Introduction & Inspiration

Craving that incredibly satisfying Parmesan Crusted Chicken from Longhorn Steakhouse? You’re in luck! This recipe brings that restaurant favorite right into your home kitchen, and it’s surprisingly easy to make. Imagine tender chicken breasts coated in a flavorful Parmesan breadcrumb mixture, pan-seared until golden, then topped with more cheese and garlic, and finally baked until bubbly and perfect. It’s pure cheesy, crispy, chicken bliss!

My inspiration for this recipe comes directly from wanting to recreate beloved restaurant dishes at home. Longhorn’s Parmesan Chicken is a classic for a reason – it’s comforting, flavorful, and always hits the spot. This copycat version captures that essence beautifully, delivering a delicious and impressive meal using straightforward steps.

This dish is perfect for a weekend dinner, a special occasion, or anytime you want a comforting meal that feels a little indulgent, just like dining out. It is a perfect copycat recipe.

Nostalgic Appeal / Comfort Factor

Dishes like Parmesan Crusted Chicken are peak comfort food with a touch of steakhouse nostalgia. Breaded and pan-fried chicken cutlets topped with melted cheese evoke feelings of satisfying, hearty meals enjoyed at favorite family restaurants or Italian-American eateries. It’s a familiar and beloved combination.

This recipe specifically targets the comforting experience of the Longhorn Steakhouse version. The crispy Parmesan crust, the juicy chicken, and the bubbly cheese topping deliver exactly the kind of satisfying, crowd-pleasing flavors people associate with that popular dish.

Making this restaurant favorite at home brings that comforting taste and experience right to your own dinner table. A perfect comfort food dish.

Homemade Focus (Restaurant Copycat)

While this recipe aims to replicate a restaurant favorite, it’s entirely made from scratch using simple, homemade techniques. You’re preparing the chicken, setting up a classic three-stage breading station with seasoned breadcrumbs and fresh Parmesan, pan-searing the chicken for that initial crisp, and mixing the cheesy garlic topping yourself.

The homemade focus lies in these fundamental cooking steps that build flavor and texture. Using freshly grated Parmesan cheese makes a noticeable difference in the crust and topping compared to pre-grated options. You control the seasoning and the cooking process to achieve that perfect golden crust and juicy interior.

It celebrates the ability to recreate popular restaurant dishes at home, often with even fresher flavor, through straightforward homemade cooking. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is to achieve a harmonious blend of savory chicken, a distinctly salty and nutty Parmesan-breadcrumb crust, and a rich, garlicky, melted cheese topping featuring both Parmesan and mozzarella.

The chicken should be cooked through but remain tender and juicy. The crust needs to be golden brown and provide a satisfying crunch. The topping should be bubbly, melted, and deliver a final punch of garlic and cheesy goodness, complementing the Parmesan in the crust.

The overall experience should closely mimic the Longhorn Steakhouse original: crispy, cheesy, garlicky, savory, and deeply satisfying. A perfect balance between flavour and texture.

Ingredient Insights

• Boneless, Skinless Chicken Breasts (4): Using moderately sized breasts, or pounding larger ones to an even thickness, ensures they cook evenly without drying out.
• All-Purpose Flour (1/2 cup): Creates the first dry layer for the egg wash to cling to.
• Large Eggs (2) & Milk (1/4 cup): Form the egg wash, which binds the breadcrumb coating to the chicken.
• Bread Crumbs (1 cup): Provides the main structure and crispness of the coating. Plain or Italian-style can be used; Italian adds herbs.
• Grated Parmesan Cheese (1 cup total): Divided – half goes into the breadcrumb mixture for flavor and browning, the other half goes into the topping for flavor and melt. Freshly grated is highly recommended.
• Italian Seasoning (1 tsp): Adds classic herb notes to the breading. Omit if using Italian-style breadcrumbs.
• Salt (1/2 tsp) & Black Pepper (1/4 tsp): Essential seasonings for the breading mixture. Adjust to taste.
• Olive Oil (2 tbsp): For pan-searing the chicken to create a golden, crispy crust before baking.
• Shredded Mozzarella Cheese (1 cup): Provides the primary gooey, melty cheese topping. Low-moisture, part-skim works well.
• Garlic (2 cloves, minced): Fresh minced garlic adds pungent flavor to the cheese topping.

Essential Equipment

• Three Shallow Dishes: For the breading station (flour, egg wash, breadcrumbs).
• Oven-Safe Skillet OR Large Skillet + Baking Dish: To sear the chicken and then bake it. An oven-safe skillet is convenient for one-pan cooking.
• Tongs or Spatula: For handling and flipping the chicken carefully.
• Meat Tenderizer/Mallet (Optional but Recommended): For pounding chicken to an even thickness.
• Measuring Cups & Spoons:
• Small Bowl: For mixing the cheese topping ingredients.
• Grater: For Parmesan cheese (if using block).

Ingredients

(Based on 1x column)

Chicken & Breading:

• ▢ 4 boneless skinless chicken breasts (medium size, or pounded thin)
• ▢ 1/2 cup all-purpose flour
• ▢ 2 large eggs
• ▢ 1/4 cup milk
• ▢ 1 cup bread crumbs (plain or Italian-style)
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 1 teaspoon Italian seasoning (omit if using Italian breadcrumbs)
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper
• ▢ 2 tablespoons olive oil

Cheese Topping:

• ▢ 1 cup shredded mozzarella cheese
• ▢ 1/2 cup grated Parmesan cheese (remaining half from above)
• ▢ 2 cloves garlic, minced

Step-by-Step Instructions

1. Prepare Oven and Breading Station:

• Preheat your oven to 375°F (190°C).
• If not using an oven-safe skillet, lightly grease a baking dish large enough to hold the chicken in a single layer.
• Prepare three shallow dishes for breading: Place the 1/2 cup flour in the first dish. In the second dish, whisk together the 2 large eggs and 1/4 cup milk until smooth. In the third dish, combine the 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp Italian seasoning (if using), 1/2 tsp salt, and 1/4 tsp black pepper; mix well.

2. Prepare and Bread the Chicken:

• Pat the chicken breasts completely dry with paper towels. If they are thick, pound them to an even 1/2 to 3/4 inch thickness between plastic wrap. Season lightly with extra salt and pepper if desired (remember breading has seasoning).
• Working with one chicken breast at a time, dredge it thoroughly in the flour, shaking off any excess.
• Dip the floured chicken into the egg-milk mixture, coating both sides well and letting excess drip off.
• Press the chicken firmly into the Parmesan-breadcrumb mixture, ensuring both sides are completely and evenly coated. Gently press the coating on to help it adhere. Place breaded chicken on a clean plate.

3. Pan-Sear the Chicken:

• Heat the 2 tablespoons of olive oil in a large oven-safe skillet (or regular skillet) over medium-high heat until shimmering.
• Carefully place the breaded chicken breasts into the hot skillet. Do not overcrowd the pan (cook in batches of 2 if necessary).
• Cook for 3-4 minutes per side, until the crust is golden brown and crispy. The chicken will finish cooking in the oven.

4. Prepare and Apply Topping:

• While chicken sears or just after, prepare the topping. In a small bowl, mix together the 1 cup shredded mozzarella, the remaining 1/2 cup grated Parmesan cheese, and the 2 minced garlic cloves.
• If using a regular skillet, transfer the seared chicken to your prepared baking dish. If using an oven-safe skillet, arrange the chicken in the skillet so it’s ready for the oven.
• Sprinkle the cheese-garlic mixture evenly over the top of each seared chicken breast.

5. Bake:

• Transfer the oven-safe skillet or the baking dish to the preheated oven.
• Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden, and the chicken is cooked through (internal temperature reaches 165°F/74°C).

6. Rest and Serve:

• Carefully remove the dish from the oven.
• Let the chicken rest for about 5 minutes before serving to allow juices to redistribute.
• Serve hot, garnished with fresh parsley if desired.

Troubleshooting

• Breading Falling Off: Chicken not patted dry enough before flouring; didn’t press breading on firmly; oil too cool during sear; handled too roughly. Ensure chicken is dry, press coating well, use hot oil, flip carefully.
• Crust Soggy After Baking: Initial sear wasn’t good enough; chicken released a lot of moisture. Ensure good golden sear. Baking on a wire rack inside the baking dish can help but isn’t standard.
• Chicken Dry: Overcooked. Pounding thin helps it cook faster. Use a meat thermometer (165°F/74°C) and check at the lower end of the bake time.
• Cheese Topping Burnt: Oven temp too high, or baked too long. Tent loosely with foil if browning too quickly before chicken is done.

Tips and Variations

• Pound Chicken: Highly recommended for even cooking and tenderness, mimicking restaurant style.
• Fresh Parmesan: Makes a big difference in flavor and melt for both coating and topping.
• Panko Power: Substitute Panko breadcrumbs for regular breadcrumbs for guaranteed extra crispiness.
• Seasoning Adjustments: Add garlic powder, onion powder, or paprika to the flour or breading mixture for more flavor layers.
• Serve with Sauce: While not traditional for this copycat, offer warm marinara sauce on the side for dipping if desired.
• Add Mushrooms/Onions: Serve with a side of sautéed mushrooms and onions, often offered as a topping at the restaurant.

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed fresh from the oven with melty cheese.
• Classic Steakhouse Sides: Pair perfectly with mashed potatoes, a loaded baked potato, steamed broccoli or asparagus, green beans, or a crisp Caesar or garden salad.
• Pasta Side: A simple side of buttered noodles or fettuccine Alfredo works too.

Nutritional Information

(Note: Estimated, per serving, assuming 4 servings. Variable based on chicken size, breading/oil absorption, cheese amount.)

• Calories: 550-750+
• Fat: 30-45g+
• Saturated Fat: 12-20g+
• Cholesterol: 180-250mg+
• Sodium: 800-1200mg+ (Depends heavily on Parmesan, seasoned salt if used, added salt)
• Total Carbohydrates: 15-25g+ (Mostly from breading)
• Dietary Fiber: 1-2g+
• Sugars: 1-4g+
• Protein: 55-70g+

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Recipe Summary and Q&A

Summary: This Copycat Longhorn Steakhouse Parmesan Chicken recipe involves breading chicken breasts in a flour, egg wash, and seasoned Parmesan-breadcrumb mixture. The chicken is pan-seared until golden, then topped with a garlic-Parmesan-mozzarella mixture and baked until the cheese is bubbly and the chicken is cooked through.

Q&A:

• Q: What kind of breadcrumbs are best?
  • A: The recipe allows plain or Italian-style. Italian adds herbs. For maximum crispiness, Panko breadcrumbs are an excellent substitution.
• Q: Do I have to use an oven-safe skillet?
  • A: No. You can simply sear the chicken in a regular skillet on the stovetop, then transfer the seared chicken pieces to a standard baking dish before adding the cheese topping and placing it in the oven.
• Q: How do I ensure the chicken stays juicy?
  • A: Pounding the chicken to an even thickness helps it cook quickly without drying out. Don’t overcook it – use a meat thermometer (165°F/74°C). Letting it rest for 5 minutes after baking also helps retain juices.
• Q: Can I add sauce to this?
  • A: This specific Longhorn copycat dish doesn’t typically include a sauce (like marinara in Chicken Parmesan). It’s all about the crispy crust and cheesy topping. However, serving marinara on the side for dipping is always an option if you like!