Unlock the Secret: Longhorn’s Parmesan Crusted Chicken Copycat Recipe Revealed

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Author: Lady Maria
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Crispy, golden-brown chicken breasts coated in a savory Parmesan and herb crust, a delicious copycat of the Longhorn Steakhouse signature dish.

The secret to Longhorn’s beloved Parmesan Crusted Chicken has finally been unveiled! Prepare to indulge in a mouthwatering, restaurant-quality dish right in the comfort of your own kitchen. “Longhorn Parmesan Crusted Chicken Copycat: Secret’s Out! 🤫” is the ultimate recipe that will transport your taste buds to the iconic steakhouse with every bite.

Uncover the Signature Flavors of Longhorn’s Parmesan Crusted Chicken

Longhorn Steakhouse has long been renowned for its exceptional Parmesan Crusted Chicken, a dish that has captivated the hearts and palates of diners nationwide. The combination of a crispy, golden-brown Parmesan crust and juicy, tender chicken has made this menu item a fan-favorite for years. But what is the secret behind this culinary masterpiece?

Through meticulous research and experimentation, we’ve cracked the code and developed a foolproof “Longhorn Parmesan Crusted Chicken Copycat” recipe that replicates the restaurant’s signature flavors with stunning accuracy. Get ready to elevate your home-cooked meals and impress your family and friends with this delectable dish.

Ingredients and Preparation: Mastering the Art of Parmesan Crusted Chicken

To create the perfect Longhorn Parmesan Crusted Chicken Copycat, you’ll need a few key ingredients and a simple, yet effective preparation method. Here’s what you’ll need:

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Preparation:

  1. Preheat your oven to 400°F (200°C).
  2. In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix well and set aside.
  3. Place the flour in a separate shallow bowl and the beaten eggs in another shallow bowl.
  4. Dredge the chicken breasts in the flour, coating them evenly on both sides. Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
  5. Finally, press the chicken breasts into the Parmesan breadcrumb mixture, ensuring the entire surface is coated.
  6. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
  7. Carefully add the Parmesan-crusted chicken breasts to the hot oil and sear for 2-3 minutes per side, or until the crust is golden brown.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the crust is crispy.
  9. Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

Serving Suggestions and Flavor Variations

The Longhorn Parmesan Crusted Chicken Copycat is a versatile dish that pairs well with a variety of sides and accompaniments. Here are some serving suggestions and flavor variations to consider:

Serving Suggestions:

  • Serve the Parmesan Crusted Chicken over a bed of creamy mashed potatoes or buttered noodles.
  • Pair it with a fresh, crisp salad for a balanced and satisfying meal.
  • Accompany the chicken with roasted vegetables, such as asparagus, broccoli, or Brussels sprouts.
  • Serve the Parmesan Crusted Chicken with a side of garlic bread or dinner rolls to soak up the delicious juices.

Flavor Variations:

  • Herb-Infused Crust: Experiment with different dried herbs, such as thyme, basil, or rosemary, to add an extra layer of flavor to the Parmesan crust.
  • Lemon-Pepper Chicken: Incorporate lemon zest and cracked black pepper into the Parmesan breadcrumb mixture for a bright, citrusy twist.
  • Spicy Parmesan Crust: Add a pinch of cayenne pepper or crushed red pepper flakes to the breadcrumb mixture for a delightful heat kick.
  • Cheese Lovers’ Delight: Experiment with different cheese blends, such as a combination of Parmesan, Asiago, and Romano, for an even more indulgent crust.

Elevate Your Dining Experience with Longhorn Parmesan Crusted Chicken Copycat

With this “Longhorn Parmesan Crusted Chicken Copycat” recipe, you can bring the flavors of your favorite steakhouse right into your own kitchen. Impress your loved ones with a restaurant-quality dish that’s sure to satisfy their cravings and leave them asking for more.

Whether you’re hosting a special occasion, a casual family dinner, or simply craving a delicious home-cooked meal, this Parmesan Crusted Chicken Copycat is the perfect solution. Unlock the secrets of Longhorn’s signature dish and enjoy the unparalleled taste of this mouthwatering masterpiece.

Get ready to savor the crispy, golden-brown crust, the juicy and tender chicken, and the irresistible Parmesan flavor in every bite. Indulge in the ultimate Longhorn Parmesan Crusted Chicken Copycat and elevate your dining experience to new heights.



Easy homemade moist blueberry zucchini muffins are displayed, showcasing their delicious texture and highlighting the recipe's simplicity.
Lady Maria

Best Ever Blueberry Zucchini Muffins

These moist and flavorful blueberry zucchini muffins are incredibly easy to make, perfect for a quick breakfast, snack, or treat. The zucchini adds moisture and a subtle flavor, while the blueberries provide bursts of sweetness, making them a family favorite.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry
  • 1 cup fresh or frozen blueberries

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • Toothpick
  • wire rack
  • Kitchen towel or cheesecloth (for squeezing zucchini)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together eggs, oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! A few streaks of flour are okay.
  5. Gently fold in the shredded zucchini and blueberries. Distribute them evenly throughout the batter. Be gentle, so you don't crush the blueberries.
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top and spring back lightly when touched.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Enjoy!

Notes

For best results, measure the flour correctly by spooning it into the measuring cup and leveling it off. Squeeze excess moisture from the shredded zucchini to prevent soggy muffins. Do not overmix the batter, as this can result in tough muffins. Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Thaw them at room temperature before serving. Consider adding chocolate chips, nuts, or other spices for variations.

 Maria Monroe

Welcome to my kitchen—I’m  Maria Monroe, and if you’re anything like me, you believe food should tell a story So whether you’re here to try something new, reimagine a classic, or just spend some quiet time in the kitchen, I’m so glad you stopped by. Pour a cup of something cozy and stay awhile.
Let’s be friends!

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