When a restaurant dish becomes legendary, you know it’s worth recreating at home. This longhorn parmesan chicken recipe captures everything that makes the Longhorn Steakhouse version so popular—crispy breaded chicken topped with a golden, bubbling layer of Parmesan and mozzarella cheese. The combination of textures, from the crunchy coating to the juicy chicken and melted cheese topping, creates a dinner that feels indulgent without requiring complicated techniques or hard-to-find ingredients.
What sets this apart from standard breaded chicken is the double dose of Parmesan. The cheese goes into both the breading for extra flavor and crunch, and then tops the chicken before baking for that signature cheesy crust. Ready in just 45 minutes with straightforward steps, this copycat recipe delivers steakhouse quality that works beautifully for family dinners or when you want to impress without the restaurant price tag.
Why You’ll Love This Longhorn Parmesan Chicken Recipe
The breading stays incredibly crispy even after baking. Pan-frying the coated chicken first creates a golden crust that holds up through the final baking step. The Parmesan in the breadcrumb mixture adds both flavor and helps create that satisfying crunch that doesn’t turn soggy.
The cheese topping transforms this from good to exceptional. Combining Parmesan’s sharp, nutty flavor with mozzarella’s creamy melt creates a layer that gets bubbly and golden in the oven. The minced garlic mixed into the cheese adds aromatic depth that makes the whole dish more complex and interesting.
This recipe works for both weeknights and entertaining. The total time is reasonable for a busy evening, but the presentation looks impressive enough for company. You can prep the breading station and coat the chicken ahead of time, then just pan-fry and bake when you’re ready to serve.
Leftovers reheat surprisingly well for breaded chicken. The oven method brings back much of the original crispiness, and the cheese topping helps keep the chicken moist. You can even slice cold leftovers for sandwiches the next day.
Ingredients for Longhorn Parmesan Chicken Recipe
I always pound my chicken breasts to an even thickness before breading them. This simple step ensures the chicken cooks uniformly, so you don’t end up with dried-out thin sections while waiting for the thick part to reach temperature.
- 4 pieces chicken breasts, boneless skinless
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
The quality of your Parmesan matters here since it’s a starring ingredient. Freshly grated Parmesan from a block has better flavor and melts more evenly than the pre-grated stuff in the green can. If you want extra crispy breading, mix in some crushed Ritz crackers or panko breadcrumbs—the additional texture creates an even crunchier coating.
Italian seasoning brings oregano, basil, and other herbs that complement the cheese without overwhelming it. The mozzarella should be the low-moisture type, not fresh mozzarella, as it melts better and doesn’t release excess water that would make things soggy. Fresh garlic makes a noticeable difference in the cheese topping compared to garlic powder.
How to Make Longhorn Parmesan Chicken Recipe
Setting up a proper breading station makes the coating process much easier and cleaner. Having everything organized before you start keeps the breading from getting clumpy and messy.
- Preheat your oven to 375°F. This moderate temperature finishes cooking the chicken through while melting and browning the cheese topping without drying out the meat.
- Set up three shallow dishes for your breading station. In the first dish, combine the bread crumbs with half the Parmesan cheese (reserve the other half for topping), Italian seasoning, salt, and black pepper. Mix everything thoroughly so the seasonings distribute evenly. In the second dish, whisk together the eggs and milk until smooth—the milk loosens the eggs slightly, creating a coating that adheres better. Place the flour in the third dish.
- Pat each chicken breast completely dry with paper towels. If they’re varying thicknesses, place them between plastic wrap and pound the thick sections with a meat mallet until they’re about half an inch thick throughout. Even thickness is crucial for uniform cooking.
- Working with one chicken breast at a time, dredge it in the flour, coating both sides and shaking off excess. The flour creates a dry surface that helps the egg mixture stick. Dip the floured chicken into the egg mixture, letting excess drip back into the dish. Finally, press the chicken into the breadcrumb mixture, coating both sides thoroughly and pressing gently so the crumbs adhere. Set the breaded chicken on a plate and repeat with remaining pieces.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers and a breadcrumb sizzles when dropped in, add the breaded chicken breasts. Work in batches if your pan isn’t large enough to hold all four without crowding—crowded chicken steams instead of browning properly.
- Cook for 3-4 minutes per side until the breading turns deep golden brown and crispy. You’re not cooking the chicken through at this stage, just creating that crispy exterior. The interior will finish in the oven. Use tongs to flip the chicken carefully so you don’t knock off the breading. Transfer the pan-fried chicken to a baking dish large enough to hold all four pieces in a single layer.
- In a small bowl, combine the remaining half cup of Parmesan cheese with the mozzarella cheese and minced garlic. Mix well so the garlic distributes throughout. Divide this cheese mixture evenly among the four chicken breasts, mounding it on top and spreading it to cover the surface. The combination melts together beautifully, with the mozzarella providing stretch and the Parmesan adding sharp flavor.
- Slide the baking dish into your preheated oven and bake for 20-25 minutes. The chicken should reach an internal temperature of 165°F when tested with a meat thermometer inserted into the thickest part. The cheese topping will melt, bubble, and turn golden brown in spots. If you want extra browning on the cheese, turn on the broiler for the last 1-2 minutes, watching closely to prevent burning.
- Let the chicken rest for 3-5 minutes after removing it from the oven. This brief rest allows the juices to redistribute throughout the meat, ensuring every bite stays moist. The cheese topping will set slightly, making it easier to serve without sliding off.
What to Serve with Longhorn Parmesan Chicken Recipe
This rich, cheesy chicken calls for sides that balance the indulgence without feeling heavy.
Garlic Butter Pasta: Simple spaghetti or fettuccine tossed with butter, garlic, and Parmesan creates an Italian-inspired meal. The pasta soaks up any cheese that melts off the chicken, and the buttery noodles complement without competing. Add fresh parsley for color and brightness.
Caesar Salad: A crisp Caesar salad with romaine, croutons, and tangy dressing provides refreshing contrast to the rich chicken. The cool, crunchy lettuce and acidic dressing cut through the cheese, and the flavors stay in the same Italian family.
Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts with olive oil and lemon add color and nutrients. The slight char from roasting contributes depth, and the vegetables’ natural flavors stand up to the boldly flavored chicken without getting lost.
Mashed Potatoes: Creamy mashed potatoes make this feel like a complete steakhouse meal. The smooth, buttery potatoes provide comfort and substance, soaking up any sauce or melted cheese. Garlic mashed potatoes tie in especially well with the garlic in the cheese topping.
Steamed Green Beans: Simple steamed green beans with butter and lemon offer a lighter option that adds color without additional richness. The clean, mild flavor refreshes your palate between bites of the cheesy chicken.
Garlic Bread: Crusty garlic bread makes sense with this Italian-influenced dish. The toasted bread is perfect for mopping up any cheese and juices on your plate, and the garlic echoes what’s in the chicken topping.
Pro Tips & Variations
Use one hand for dry ingredients and one for wet ingredients during breading. This “dry hand, wet hand” technique keeps your fingers from getting coated in clumpy breading. Your dry hand handles flour and breadcrumbs, while your wet hand deals with the egg mixture.
Don’t skip the pan-frying step even though the chicken finishes in the oven. Those few minutes of frying create the crispy coating that makes this dish special. Baking alone won’t give you the same golden, crunchy exterior—you’d end up with soft, pale breading.
Let your breaded chicken rest for 10 minutes before cooking if you have time. This allows the coating to set and adhere better, which means less breading falling off during cooking. The wait pays off in a neater final product.
For extra insurance against dry chicken, brine the breasts in saltwater for 30 minutes before breading. Dissolve a quarter cup of salt in 4 cups of cold water, submerge the chicken, and refrigerate. Rinse and pat completely dry before proceeding. Brining adds moisture that stays even through cooking.
Spicy Version: Add a half teaspoon of cayenne pepper or red pepper flakes to the breadcrumb mixture for heat. You can also mix a tablespoon of hot sauce into the egg wash for spicy flavor throughout the coating.
Cheese Variations: Try sharp cheddar instead of mozzarella for a stronger cheese flavor, or use provolone for a milder, creamier topping. A blend of Italian cheeses creates even more complex flavor. Fontina adds nutty richness that’s wonderful.
Herb Boost: Add fresh chopped basil or parsley to the cheese topping mixture for brighter, fresher flavor. The herbs add color and complement the Italian seasoning in the breading.
Extra Crispy Coating: Mix panko breadcrumbs with regular breadcrumbs for added crunch. Panko’s larger flakes create an even crispier texture. Some people swear by adding crushed cornflakes for maximum crispiness.
Make It Lighter: Use chicken cutlets instead of full breasts for thinner, faster-cooking pieces. You can also bake the breaded chicken on a wire rack instead of pan-frying, though you’ll sacrifice some crispiness. Spray the breaded chicken with cooking spray before baking to help it brown.
Storage & Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the pieces in a single layer if possible, or separate layers with parchment paper to prevent the breading from getting soggy where pieces touch.
Reheat in the oven at 350°F for 15-20 minutes to restore crispiness. Place the chicken on a wire rack set over a baking sheet so air circulates all around, which helps the breading crisp up again. Cover loosely with foil for the first 10 minutes to prevent the cheese from burning, then uncover to let the topping brown.
Avoid microwaving if possible, as it turns the crispy breading soft and rubbery. If you must use the microwave, reheat at reduced power and finish under the broiler for a minute to crisp the outside.
This chicken freezes reasonably well for up to 2 months. Let it cool completely, then wrap individual pieces tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before reheating. The breading won’t be quite as crispy as fresh, but it’s still good.
Common Questions
Can I use chicken thighs instead of breasts? Boneless, skinless thighs work beautifully and stay even more moist than breasts. They take about the same cooking time. The richer flavor of dark meat stands up well to the bold cheese topping.
What if my breading falls off during cooking? This usually happens when the chicken is too wet or the oil isn’t hot enough. Make sure to pat the chicken completely dry before breading, press the breadcrumbs on firmly, and let the breaded chicken rest before cooking. The oil should sizzle immediately when the chicken hits the pan.
Can I prepare this ahead of time? Bread the chicken up to 4 hours ahead and refrigerate on a plate, uncovered. The uncovered rest in the fridge actually helps the breading set and dry slightly, which improves crispiness. Pan-fry and bake just before serving for best results.
How do I know when the chicken is fully cooked? Use an instant-read thermometer inserted into the thickest part of the chicken—it should read 165°F. The juices should run clear when you cut into it, and the meat should be white throughout with no pink remaining.
Can I make this without the cheese topping? The cheese topping is what makes this the Longhorn version, but the breaded chicken is delicious on its own. You’d essentially have Parmesan-crusted chicken, which is still excellent. Consider adding a squeeze of lemon or a light tomato sauce if you skip the cheese.
This longhorn parmesan chicken recipe brings restaurant-quality results to your home kitchen with straightforward techniques and ingredients you can find anywhere. The crispy, flavorful breading combined with that golden, bubbly cheese topping creates a dinner that feels special enough for company but easy enough for a regular weeknight. Whether you’re craving that specific Longhorn taste or just want incredibly satisfying breaded chicken, this copycat version delivers every time.
Longhorn Steakhouse Parmesan Chicken Recipe
Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Set up three shallow dishes for breading station. In first dish, combine bread crumbs with half the Parmesan cheese (1/2 cup), Italian seasoning, salt, and black pepper. Mix thoroughly. In second dish, whisk together eggs and milk until smooth. Place flour in third dish.
- Pat chicken breasts completely dry with paper towels. If varying thicknesses, pound between plastic wrap with meat mallet until uniformly about 1/2 inch thick throughout.
- Working with one chicken breast at a time, dredge in flour, coating both sides and shaking off excess. Dip into egg mixture, letting excess drip off. Press into breadcrumb mixture, coating both sides thoroughly and pressing gently so crumbs adhere. Set on plate and repeat with remaining chicken.
- Heat 2 tablespoons olive oil in large skillet over medium heat. When oil shimmers and a breadcrumb sizzles when added, add breaded chicken breasts. Work in batches if needed to avoid crowding.
- Cook for 3-4 minutes per side until breading is deep golden brown and crispy. Use tongs to flip carefully without knocking off breading. Transfer pan-fried chicken to baking dish large enough to hold pieces in single layer.
- In small bowl, combine remaining 1/2 cup Parmesan cheese with mozzarella cheese and minced garlic. Mix well so garlic distributes throughout. Divide cheese mixture evenly among four chicken breasts, mounding on top and spreading to cover surface.
- Bake in preheated oven for 20-25 minutes until chicken reaches internal temperature of 165°F on instant-read thermometer and cheese topping is melted, bubbly, and golden brown in spots. For extra browning, turn on broiler for last 1-2 minutes, watching closely.
- Let chicken rest for 3-5 minutes after removing from oven. This allows juices to redistribute and cheese to set slightly. Serve hot.
