The Best Longhorn Steakhouse Parmesan Chicken Recipe You Can Make at Home

Craving that restaurant-quality Longhorn Steakhouse Parmesan Chicken in the comfort of your own kitchen? This copycat Longhorn Steakhouse Parmesan Chicken recipe delivers all the savory, cheesy goodness of the popular restaurant dish without the need to leave home. With its perfectly seasoned, juicy chicken breast covered in a crispy Parmesan crust and topped with a rich, tangy tomato sauce and melted cheese, this dish has become one of my family’s favorite weeknight meals. I’ve spent months perfecting this recipe to capture that signature Longhorn flavor, and I’m excited to share my secrets for recreating this restaurant favorite with restaurant-quality results.

Why This Longhorn Steakhouse Parmesan Chicken Recipe Works

What makes this Longhorn Steakhouse Parmesan Chicken recipe stand out is the attention to detail in each component. The chicken stays incredibly moist thanks to a quick brine, while the Parmesan coating achieves that perfect golden crispiness without becoming heavy or greasy. Unlike many homemade versions that end up soggy, this recipe maintains that satisfying crunch that Longhorn Steakhouse is known for.

I discovered the key to authentic flavor when my neighbor, a former Longhorn chef, mentioned they use a blend of both shredded and grated Parmesan in their coating. This combination creates multiple layers of cheese flavor and the ideal texture that sets this dish apart from typical chicken Parmesan recipes.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 2 cups buttermilk
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt

For the Parmesan Coating:

• 1½ cups panko breadcrumbs
• ½ cup regular breadcrumbs
• 1 cup grated Parmesan cheese (the shelf-stable kind)
• ½ cup shredded Parmesan cheese (fresh)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)

For Dredging:

• 2 large eggs
• ¼ cup whole milk
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Sauce:

• 2 cups marinara sauce (good quality store-bought or homemade)
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon balsamic vinegar

For Topping:

• 1½ cups shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese
• Fresh basil for garnish

Step-by-Step Instructions

Preparing the Chicken:

1. Place chicken breasts between plastic wrap and gently pound to an even thickness of about ½-inch.
2. In a large bowl, combine buttermilk, Italian seasoning, garlic powder, onion powder, and salt.
3. Add chicken breasts to the buttermilk mixture, cover, and refrigerate for at least 1 hour (or up to 4 hours for more flavor).

Making the Parmesan Coating:

1. In a shallow dish, combine panko breadcrumbs, regular breadcrumbs, both Parmesan cheeses, Italian seasoning, garlic powder, black pepper, and cayenne pepper if using.
2. Mix thoroughly to ensure even distribution of all ingredients.

Setting Up the Dredging Station:

1. In one shallow dish, combine flour, salt, and pepper.
2. In another dish, whisk together eggs and milk.
3. Keep your Parmesan coating mixture in its own shallow dish.
4. Arrange the three dishes in order: flour mixture, egg mixture, Parmesan coating.

Cooking the Chicken:

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper and place a wire rack on top.
2. Remove chicken from buttermilk mixture and pat dry with paper towels.
3. Dredge each piece first in the flour mixture, shaking off excess.
4. Dip into the egg mixture, allowing excess to drip off.
5. Press firmly into the Parmesan coating, ensuring an even coat on both sides.
6. Heat ½ cup of vegetable oil in a large skillet over medium-high heat until shimmering.
7. Carefully place chicken in the hot oil and cook for 3-4 minutes per side until golden brown.
8. Transfer chicken to the prepared wire rack on the baking sheet.

Preparing the Sauce:

1. In a medium saucepan, melt butter over medium heat.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Add marinara sauce, dried oregano, basil, and red pepper flakes if using.
4. Simmer for 5-7 minutes, then stir in balsamic vinegar.
5. Remove from heat and keep warm.

Final Assembly:

1. Spoon sauce over each piece of chicken, leaving some of the crispy edges exposed.
2. Top with mozzarella and Parmesan cheeses.
3. Bake for 10-12 minutes, or until cheese is melted and bubbly.
4. For an extra golden top, broil for 1-2 minutes at the end (watch carefully!).
5. Garnish with fresh basil before serving.

Tips for Perfect Longhorn Steakhouse Parmesan Chicken

The first time I made this recipe, I skipped the buttermilk brine and went straight to coating. Big mistake! The buttermilk not only tenderizes the chicken but also helps all those wonderful seasonings penetrate the meat. Now I never skip this step, even when short on time – even 30 minutes makes a difference.

Temperature matters tremendously when pan-frying the chicken. If your oil isn’t hot enough, the coating will absorb too much oil and become soggy. If it’s too hot, the outside will burn before the chicken cooks. The perfect temperature is when a breadcrumb dropped in the oil sizzles immediately but doesn’t burn quickly.

Another trick I’ve learned is to let the breaded chicken rest on a wire rack for about 5 minutes before frying. This gives the coating time to adhere properly to the chicken, resulting in less breakage during cooking.

Serving Suggestions

Longhorn Steakhouse serves their Parmesan Chicken with a side of pasta, but there are many delicious ways to enjoy this versatile dish:

• Over spaghetti or fettuccine tossed with olive oil and garlic
• Alongside roasted garlic mashed potatoes
• With a crisp Caesar salad to balance the richness
• Paired with steamed broccoli or green beans for a healthier option
• On a toasted bun with extra marinara for a Parmesan chicken sandwich

My personal favorite way to serve this dish is with a side of lemon-butter angel hair pasta and some roasted asparagus. The brightness of the lemon cuts through the richness of the chicken, creating a perfectly balanced meal.

Make-Ahead and Storage Tips

This Longhorn Steakhouse Parmesan Chicken recipe works wonderfully for meal prep. Here’s how to make components ahead:

• The chicken can be brined up to 24 hours in advance.
• The breaded chicken (before frying) can be refrigerated for up to 3 hours.
• The sauce can be made up to 3 days ahead and refrigerated.

For leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat without losing the crispy texture:

1. Preheat your oven to 325°F.
2. Place chicken on a baking sheet.
3. Cover loosely with foil (to prevent cheese from over-browning).
4. Bake for 15-20 minutes until heated through.

Avoid microwaving if possible, as it will make the coating soggy.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re naturally more flavorful and forgiving if slightly overcooked. Just adjust your cooking time accordingly, as thighs typically cook a bit faster than breasts.

How can I make this recipe gluten-free?

Substitute the regular breadcrumbs and flour with gluten-free versions. Gluten-free panko is also available in most grocery stores. All other components are naturally gluten-free, but always check your marinara sauce ingredients to be sure.

Can I bake the chicken instead of pan-frying?

Yes! For a lighter version, you can spray the breaded chicken with cooking spray and bake at 425°F for about 20-25 minutes until golden and cooked through. The texture won’t be identical to the original, but it will still be delicious.

Why isn’t my breading sticking to the chicken?

Make sure to thoroughly pat the chicken dry after brining and follow the dredging order exactly: flour, egg, then breading. Pressing the breading firmly onto the chicken also helps it adhere better.

Variations to Try

While this recipe captures the classic Longhorn Steakhouse Parmesan Chicken experience, here are some delicious variations:

• Spicy version: Double the cayenne pepper and add ¼ teaspoon of crushed red pepper to the breading mixture.
• Herb-lover’s delight: Add 2 tablespoons of fresh chopped herbs (basil, parsley, thyme) to the breading.
• Garlic Parmesan: Add 2 additional cloves of minced garlic to the sauce and 1 teaspoon of garlic powder to the breading.
• Caprese style: Top with fresh sliced tomatoes and basil under the mozzarella before baking.

Why You’ll Love This Recipe

There’s something truly special about recreating restaurant favorites at home, especially when the results are this good. This Longhorn Steakhouse Parmesan Chicken recipe strikes the perfect balance between impressive and achievable. The techniques aren’t complicated, but the resulting flavors are complex and deeply satisfying.

What I love most about this dish is its versatility – it’s elegant enough for company but simple enough for a family dinner. My kids, who are typically picky eaters, clean their plates whenever I make this chicken. And seeing the look of surprise on dinner guests’ faces when they realize it’s homemade rather than takeout makes all the effort worthwhile.

So the next time you’re craving that signature Longhorn flavor, skip the reservation and head to your kitchen instead. With this recipe in your collection, restaurant-quality Parmesan chicken is always just a few steps away.