This Longhorn Steakhouse Parmesan Chicken is my favorite way to bring a steakhouse-quality meal into my kitchen. I love how the juicy chicken pairs with a crispy parmesan crust and a rich, cheesy topping that melts beautifully in the oven. It feels comforting, indulgent, and perfect for any dinner where I want something special without a lot of fuss.
Why You’ll Love This Recipe
I love this recipe because it delivers restaurant flavor with simple steps. The chicken turns out tender every time, and the parmesan-bread crumb crust adds just the right crunch. The garlic-mozzarella topping brings everything together in a rich, savory layer that makes this dish unforgettable. It’s easy, satisfying, and always a crowd-pleaser in my home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup flour
2 large eggs
2 tablespoons milk
4 boneless skinless chicken breasts
1 cup bread crumbs
1 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2–3 tablespoons olive oil
Directions
I preheat my oven to 375°F (190°C) and lightly oil a baking dish.
In a shallow dish, I mix the bread crumbs, 1/2 cup of grated Parmesan, Italian seasoning, salt, and pepper.
In another dish, I whisk together the eggs and milk.
I place the flour in a third dish to begin the breading process.
I dredge each chicken breast in flour, dip it into the egg wash, then press it into the Parmesan-bread crumb mixture to coat thoroughly.
In a skillet, I heat olive oil over medium-high heat and sear the chicken for 3–4 minutes per side until golden brown.
I transfer the chicken to the prepared baking dish.
In a small bowl, I combine the remaining 1/2 cup of Parmesan with the shredded mozzarella and minced garlic, then spread this mixture over each chicken breast.
I bake for 20–25 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
– I sometimes add a pinch of red pepper flakes to the breading for a gentle kick.
– I swap mozzarella for provolone when I want a deeper, smokier flavor.
– I replace half the bread crumbs with panko when I want an extra-crispy crust.
– I use seasoned bread crumbs if I want to skip adding extra spices.
– I occasionally top the chicken with fresh parsley or basil right before serving for color and freshness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a 350°F oven so the crust stays crisp while the inside warms evenly. If I’m in a hurry, I reheat gently in the microwave, though the crust won’t be as crunchy.
FAQs
How do I prevent the crust from falling off?
I press the coating firmly onto the chicken and make sure the pan is hot before searing to help it adhere.
Can I use chicken thighs instead of breasts?
Yes, I can use boneless thighs; I just add a few extra minutes of cooking time.
Can I make this recipe lighter?
I sometimes bake the chicken directly without searing to reduce the oil, though the crust won’t be quite as crisp.
Can I prepare this in advance?
I can bread the chicken ahead of time and refrigerate it for a few hours before cooking.
What side dishes go well with this chicken?
I love pairing it with mashed potatoes, roasted vegetables, steamed broccoli, or a simple garden salad.
Conclusion
I always come back to this Longhorn Steakhouse Parmesan Chicken when I want a comforting meal that feels special without being complicated. The crunchy parmesan crust, melted cheese topping, and tender chicken make every bite satisfying. It’s a reliable, flavor-packed recipe I love making again and again.
Longhorn Steakhouse Parmesan Chicken is a flavorful dish featuring juicy, breaded chicken breasts with a crispy Parmesan crust, topped with melted mozzarella and garlic for a rich, savory finish—perfect for a comforting, steakhouse-style meal at home.
Ingredients
1 cup flour
2 large eggs
2 tablespoons milk
4 boneless skinless chicken breasts
1 cup bread crumbs
1 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2–3 tablespoons olive oil
Instructions
Preheat oven to 375°F (190°C) and lightly oil a baking dish.
In a shallow dish, combine bread crumbs, 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
In another dish, whisk together eggs and milk.
Place flour in a third dish.
Dredge each chicken breast in flour, dip into egg mixture, then coat with the breadcrumb-Parmesan mix.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
Transfer seared chicken to the prepared baking dish.
In a bowl, mix remaining 1/2 cup Parmesan, mozzarella, and garlic. Spread over each chicken breast.
Bake for 20–25 minutes until cheese is bubbly and chicken reaches 165°F internally.
Notes
Use panko for extra crunch.
Swap mozzarella with provolone for a deeper flavor.
Add red pepper flakes for heat or top with fresh herbs before serving.
Use chicken thighs instead of breasts with adjusted cook time.
