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Longhorn Steakhouse Parmesan Chicken copycat that is crispy, cheesy, and so easy to make at home.

Longhorn Steakhouse Parmesan Chicken Copycat

Recipe by Lucia Dorinda

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  • Total Time45 minutes
  • Yield4 servings 1x

This Longhorn Steakhouse Parmesan Chicken copycat has crispy breaded chicken breasts topped with melted cheese for an easy restaurant style chicken dinner at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup seasoned breadcrumbs (or plain with extra Italian seasoning)
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil

Instructions

  1. Heat your oven to 375 F and lightly oil a baking dish large enough to hold the chicken breasts in a single layer. Set it near the stove so it is ready when the chicken is browned.
  2. Pound the chicken breasts between pieces of parchment or plastic wrap until they are an even thickness, about 1/2 inch. Pat them dry with paper towels and season lightly with a pinch of salt and pepper.
  3. Set up three shallow dishes for breading. Add the flour to the first dish. In the second dish, whisk the eggs and milk until smooth. In the third dish, stir together the breadcrumbs, 1/2 cup of the grated Parmesan, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Working with one piece of chicken at a time, dredge it in the flour, shaking off any excess so it is lightly coated. Dip it into the egg mixture, turning to coat and letting extra drip off.
  5. Move the chicken into the breadcrumb and Parmesan mixture. Press the crumbs gently onto both sides so they stick in a firm, even layer. Place the breaded chicken on a plate and repeat with the remaining pieces.
  6. Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the breaded chicken breasts in a single layer without crowding the pan.
  7. Cook the chicken for about 3 to 4 minutes on each side, until the coating is golden brown. You are not cooking the chicken all the way through yet, just building a crisp crust.
  8. Transfer the browned chicken breasts to the prepared baking dish. In a small bowl, mix the remaining 1/2 cup grated Parmesan with the shredded mozzarella and minced garlic.
  9. Divide the cheese mixture evenly over the top of each chicken breast, pressing gently so it forms a cheesy topping that will melt in the oven.
  10. Bake the chicken for 20 to 25 minutes, until the cheese is melted and bubbling and the internal temperature of the thickest part of each piece reaches 165 F.
  11. If the cheese browns too quickly, tent the dish loosely with foil for the last few minutes of baking. Let the chicken rest for about 5 minutes before serving so the juices settle and the coating stays in place.

Notes

Storage: Let the cooked chicken cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350 F oven for 10 to 15 minutes until warmed through and the coating is crisp again. For longer storage, wrap individual pieces tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Substitutions: Use boneless, skinless chicken thighs in place of breasts if you prefer dark meat. Panko breadcrumbs can be used instead of regular breadcrumbs for extra crunch. Add a pinch of red pepper flakes or cayenne to the breadcrumb mixture if you like a bit of heat in your Longhorn Steakhouse Parmesan Chicken.

Make Ahead: Bread the chicken and place it in the baking dish up to 24 hours in advance. Cover and refrigerate until you are ready to cook, then sear in the skillet and bake as directed, adding a couple of extra minutes if the chicken is very cold. You can also mix the cheese and garlic topping ahead of time and keep it chilled.

Tips: Keep one hand for dry ingredients and one for wet while breading to avoid clumps. Make sure the oil is hot before adding the chicken so the coating crisps instead of soaking up too much oil. Always use a meat thermometer to confirm the chicken reaches 165 F for safe eating.

Nutrition Disclaimer: Nutrition information is estimated and will vary based on the exact ingredients, cheese type, breadcrumb brand, and portion sizes you use. For precise values, use a nutrition calculator with your specific products.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast
  • Calories: 580
  • Sugar: 1g
  • Sodium: 780mg
  • Fat: 40g
  • Saturated Fat: 14g
  • Unsaturated Fat: 24g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 42g
  • Cholesterol: 195mg

Find it online: https://www.alldietmeals.com/longhorn-steakhouse-parmesan-chicken/