Longhorn Steakhouse Parmesan Chicken is a delicious dish featuring tender, juicy chicken breasts topped with a rich parmesan cheese crust and savory herbs. The crispy, cheesy topping gives the chicken a lovely texture, making every bite flavorful and satisfying.
I love making this chicken when I want something that feels special but is still easy to prepare at home. The parmesan crust adds just the right amount of cheesy goodness without being overpowering, and it pairs perfectly with simple sides like steamed veggies or mashed potatoes. It’s one of those recipes that always gets compliments, and I find myself coming back to it again and again.
One of my favorite things about this dish is how crispy and golden the chicken gets while staying tender inside. When I serve it, I usually sprinkle a little extra parmesan on top just before plating to give it a fresh, cheesy kick. It’s great for a weeknight dinner or when guests come over and you want something tasty without a lot of fuss.
Key Ingredients & Substitutions
Chicken breasts: Pounding chicken to an even thickness helps it cook evenly and stay juicy. You can use chicken thighs too for a more tender, flavorful option, but they will need a slightly different cooking time.
Bread crumbs & Parmesan: The mix of Italian-style breadcrumbs and grated Parmesan is what gives this dish its crispy, cheesy crust. If you don’t have Italian crumbs, plain breadcrumbs with added Italian seasoning work well. For Parmesan, fresh grated tastes best, but pre-grated is fine too.
Herbs & seasoning: Garlic powder, parsley, and oregano add a great herbal flavor that pairs nicely with the cheese. You can also add a pinch of paprika or cayenne if you like a little heat.
Egg and milk wash: This simple combo helps the breading stick to the chicken. You can substitute milk with any plant-based milk or even water if needed.
Oil for frying: Olive oil brings good flavor and helps crisp the crust. Vegetable oil or avocado oil work well too, especially if you want a neutral taste.
How Do You Get the Crispy, Golden Crust on Parmesan Chicken?
The key to a perfectly crispy crust is twofold: coating and cooking techniques. Here’s what works best:
- Make sure the chicken is dry before dipping in the egg wash to help the breading stick better.
- Press the breading mixture onto the chicken firmly so it coats evenly.
- Use enough oil in the skillet to cover the bottom and heat it well before adding the chicken – medium-high heat is just right.
- Don’t overcrowd the pan. Cook in batches if needed for even crisping.
- Fry chicken just until golden on both sides, then finish in the oven for even cooking without drying out the crust.
- Let the chicken rest a few minutes after baking to keep it juicy and let the crust set.
Equipment You’ll Need
- Large oven-safe skillet – I prefer this because it allows you to cook the chicken on the stovetop and finish it in the oven without transferring it. It helps lock in juices and keeps everything in one pan.
- Shallow bowls or dishes – for breading the chicken. Using two makes the process easier: one with eggs and milk, another with breadcrumbs and Parmesan.
- Meat mallet or rolling pin – to pound the chicken breasts evenly, ensuring they cook uniformly and stay juicy.
- Cooking thermometer – helps ensure your chicken reaches a safe internal temperature of 165°F without overcooking.
- Baking sheet (if you prefer to bake without frying) – optional, for a baked-only version of the dish.
Flavor Variations & Add-Ins
- Swap Parmesan for Romano or Asiago cheese for a sharper, more intense flavor.
- Add a splash of lemon juice or lemon zest before serving to brighten the dish.
- Mix in crushed red pepper flakes or paprika into the breading for a bit of spice and color.
- Top with cooked mushrooms or chopped sun-dried tomatoes for extra richness and texture.
Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 3 tablespoons olive oil or vegetable oil
- Fresh parsley or chopped herbs for garnish
- Optional: extra Parmesan cheese for sprinkling
Time You’ll Need
Expect about 10 minutes to prep the chicken and ingredients, 8 minutes to pan-fry the chicken for that golden crust, then 15-20 minutes baking time in the oven. All together, plan for roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Coating:
Set your oven to 375°F (190°C) to preheat. In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, dried parsley, oregano, salt, and pepper. In a separate shallow bowl, whisk the eggs and milk together until smooth.
2. Bread the Chicken:
Dip each chicken breast first into the egg mixture, letting any extra drip off. Next, press the chicken into the breadcrumb mixture, coating it evenly and firmly so the crumbs stick well.
3. Pan-Fry to Crisp the Crust:
Heat the oil in a large oven-safe skillet over medium-high heat. Once hot, add the coated chicken breasts carefully. Cook for about 3-4 minutes on each side until they are golden brown and crispy.
4. Bake Until Cooked Through:
Transfer the skillet with the chicken to your preheated oven. Bake for 15-20 minutes, or until the chicken’s internal temperature hits 165°F (74°C). This step ensures juicy, fully cooked chicken inside the crisp crust.
5. Rest, Garnish, and Serve:
Once out of the oven, let the chicken rest for a few minutes. Sprinkle with freshly chopped parsley and a little extra Parmesan cheese if you like. Serve with steamed broccolini and creamy mashed potatoes to complete your Longhorn-inspired meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken in the refrigerator overnight before preparing. Pat the chicken dry before breading to help the coating stick and achieve a crispy crust.
Can I Bake the Chicken Without Pan-Frying?
You can skip the pan-frying step and bake the breaded chicken directly at 400°F (200°C) for about 25-30 minutes. The crust won’t be as crispy, but it will still taste delicious.
How Should I Store Leftovers?
Keep any leftover Parmesan chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, making sure to maintain some crispness by warming in the oven if possible.
What Are Good Side Dishes to Serve With This Parmesan Chicken?
Steamed or roasted vegetables like broccolini, green beans, or asparagus are perfect. Creamy mashed potatoes or rice also pair well to soak up the flavorful crust and keep the meal balanced.
