Longhorn Steakhouse Parmesan Chicken Recipe
A copycat, restaurant-style Longhorn Steakhouse Parmesan Chicken — crispy Parmesan-panko crust over juicy, tender chicken finished with a silky Parmesan pan sauce. Fast enough for weeknight dinner, elegant enough for guests.
Ingredients
- 4 boneless skinless chicken breasts (about 6–8 oz / 170–225 g each)
- Kosher salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp milk or water
- 1 ½ cups panko breadcrumbs
- 1 cup finely grated Parmesan cheese divided (¾ cup for breading, ¼ cup for sauce/garnish)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning or dried oregano + basil
- 3 tbsp neutral oil vegetable/canola
- 2 tbsp unsalted butter for sauce/searing
- 2 cloves garlic minced
- ½ cup dry white wine optional — sub extra chicken stock if avoiding alcohol
- ½ cup low-sodium chicken stock
- ¾ cup heavy cream sub half-and-half for lighter sauce
- 1 tsp Dijon mustard optional
- Juice of ½ lemon about 1 tbsp
- Fresh parsley chopped (for garnish)
- Lemon wedges optional, for serving
Instructions
- Prep the chicken: Butterfly or slice thick breasts horizontally and gently pound each piece to an even thickness of about ½ inch. Pat dry, then season both sides lightly with kosher salt and pepper.
- Set up dredging station: Place flour in one shallow dish. Whisk eggs with milk in a second dish. In a third dish combine panko, ¾ cup grated Parmesan, garlic powder, onion powder, and Italian seasoning.
- Bread the chicken: Dredge a breast in flour and shake off excess. Dip into egg wash, then press firmly into the panko-Parmesan mix so crumbs adhere. Shake off any loose crumbs. For extra-crunch, double-dip (egg → crumbs again). Place breaded pieces on a wire rack and chill in the fridge 10–15 minutes to help adhesion.
- Preheat oven and pan: Heat oven to 400°F (200°C). Warm a large heavy skillet (cast iron preferred) over medium-high heat with 3 tbsp neutral oil and 1 tbsp butter (optional) until shimmering.
- Sear the chicken: Working in batches if needed, place breaded chicken into hot oil. Sear 3–4 minutes per side until deep golden brown. Don’t overcrowd. Transfer seared breasts to an oven-safe tray.
- Finish in the oven: Bake the seared chicken in the preheated oven 6–10 minutes, or until an instant-read thermometer inserted into the thickest part reads ~160°F (71°C) — it will rise to 165°F (74°C) while resting. Remove and rest 3–5 minutes.
- Make the Parmesan pan sauce: Using the same skillet over medium heat, add 2 tbsp butter. Sauté minced garlic 30–45 seconds until fragrant. Deglaze with white wine, scraping up browned bits; simmer until reduced by half (about 2 minutes). Add chicken stock and simmer 1–2 minutes. Stir in heavy cream and Dijon mustard, simmer 2–3 minutes until slightly thickened. Remove from heat and whisk in ¼–½ cup grated Parmesan until smooth. Add lemon juice and adjust salt/pepper to taste. If sauce is too thick, thin with a splash of stock.
- Plate and serve: Place rested chicken on plates, spoon warm Parmesan sauce over the top, sprinkle with extra grated Parmesan and chopped parsley. Serve with lemon wedges if desired.
Notes
- Pounding the chicken to uniform thickness ensures even cooking and juiciness.
- Use freshly grated Parmesan (not pre-grated) for a smooth, melty sauce.
- Chill breaded chicken briefly before frying to help the crust adhere.
- To avoid sogginess: ensure oil is hot but not smoking; fry in batches and drain briefly on a wire rack.
- Reheating: warm in a 350°F oven on a wire rack for 8–10 minutes to preserve the crust. Sauce reheats gently on the stovetop with a splash of stock or cream.
- Make-ahead: bread the chicken and refrigerate up to 8 hours before cooking. Cooked chicken freezes best without sauce — freeze on a tray then bag for up to 2 months.
- Variations: bake or air-fry for a lighter finish; add sun-dried tomatoes and spinach to the sauce for a richer twist; make gluten-free by using GF panko and GF flour.