Longhorn Steakhouse Parmesan Chicken

This Longhorn Steakhouse Parmesan Chicken is my go-to comfort food for cozy nights when I crave something golden and cheesy but easy enough for busy weeknights. It brings together savory chicken, a crispy crust, and a gooey cheese topping for a meal that always wins smiles at my dinner table.

The first time I made this, the bubbling cheese and crispy coating had everyone hovering around the oven waiting impatiently. Now it is the most requested meal for birthday dinners.

Ingredients

• Boneless skinless chicken breasts: Choose even thickness for best cooking and easiest breading
• Bread crumbs: Go for finer Italian breadcrumbs for a better crunchy crust
• Grated Parmesan cheese: Real Parmigiano Reggiano delivers a richer taste if you can find it
• Dried Italian seasoning: This blend gives aroma and matches the steakhouse flavor
• Salt: Brings out the flavors in every layer
• Ground black pepper: Freshly ground is best for a subtle but important kick
• All-purpose flour: Helps the coating stick to the chicken
• Large eggs: Binds the crust to the meat
• Milk: Whole or two percent keeps the coating moist
• Shredded mozzarella cheese: Low moisture type creates amazing melt
• Minced garlic: Brightens up the creamy cheese topping
• Olive oil: Use enough so the chicken gets that signature golden sear without sticking

Instructions

Prep the Oven:

Preheat your oven to 375 degrees Fahrenheit and lightly coat a large baking dish with olive oil. This prevents sticking and helps with browning later.

Make the Breading Station:

In a wide shallow dish, mix your breadcrumbs, half of the Parmesan, Italian seasoning, salt, and black pepper. Use your fingers to break up any clumps and blend everything well.

Mix the Egg Wash:

Take a separate shallow dish and whisk together the eggs and milk until completely combined. This step is key to a crisp crust.

Prepare Flour Coating:

Scoop the all-purpose flour into a third shallow dish. Shake to even out the layer. This will help the breading grip tightly to the chicken.

Bread the Chicken:

Pat the chicken breasts dry and dredge one at a time in flour making sure each side is coated. Shake off the excess flour then dip the chicken into the egg mixture so it is nicely covered. Finally press the chicken into the breadcrumb mixture on all sides until fully coated. Press gently for even coverage.

Sear for Crispiness:

Heat olive oil in a large skillet over medium high until it shimmers. Place the breaded chicken in the skillet and cook each side for three to four minutes until the crust is deep golden. Do not overcrowd the pan. You may need to work in batches.

Assemble for Baking:

Transfer the seared chicken breasts into your prepared baking dish. They should fit in a single layer so the cheese will melt evenly over the top.

Mix and Add Cheese Topping:

In a small bowl blend the rest of the grated Parmesan with mozzarella and the minced garlic. Sprinkle this cheese blend generously over the chicken. Make sure every piece is blanketed in cheese.

Bake to Finish:

Slide the baking dish into the oven and bake for twenty to twenty five minutes until the chicken is fully cooked and the cheese topping is melted and lightly browned with bubbling edges. If you want extra browning run the broiler for a minute at the end.

Let Rest and Serve:

Take the baking dish out and let the chicken rest for a few minutes before serving. This helps the juices redistribute so every bite is moist.

I always reach for real Parmigiano Reggiano for that nutty sharpness you only get from the real deal. My family loves when the house fills with the aroma of baking chicken and melting cheese and it brings back memories of Sunday dinners gathered around a full table.

Storage Tips

Store leftovers tightly wrapped in the refrigerator for up to three days. When reheating place in a covered baking dish at three hundred fifty degrees Fahrenheit to keep the breading crispy and the chicken moist. You can also microwave but the crust will not be as crunchy.

Ingredient Substitutions

Use panko breadcrumbs if you want an even crunchier crust you can also try gluten free breadcrumbs or flour to suit dietary needs. If you are out of mozzarella shredded provolone or Monterey Jack also melt well and pair nicely with Parmesan. Fresh herbs add brightness so toss in a sprinkle of chopped parsley or basil if you have it on hand.

Serving Suggestions

Always serve this chicken hot from the oven with pasta tossed in a simple tomato sauce. Garlic bread mops up any extra cheese and kids love it with roasted broccoli or a big salad. You can also slice leftovers for amazing sandwiches or wraps.

Cultural and Historical Context

Parmesan crusted chicken has roots in Italian American cuisine and showcases the marriage of crispy coatings and creamy cheese that defines so many comfort classics. At Longhorn Steakhouse the recipe is all about high flavor and indulgence perfect for a hearty family meal. This version keeps the essence but is simple enough for home cooks with pantry staples.

Seasonal Adaptations

Try grilling the breaded chicken in summer for a smoky twist
Top with slices of ripe tomato and fresh basil during tomato season
In cooler months add a spoonful of marinara under the cheese for a chicken Parmigiana spin

Success Stories

Last winter I surprised my family with this dish after a long day outdoors and everyone raved about the rich golden crust. Young kids love to help with breading and sprinkling the cheese making it a fun way to cook together. Many friends have requested the recipe after just one bite which always makes me smile.

Freezer Meal Conversion

You can prep and bread the chicken ahead then freeze raw on a baking sheet until solid and transfer to freezer bags. When ready to bake just thaw overnight in the refrigerator and follow the recipe from the searing step. The crust stays crisp and the cheese topping still melts perfectly.

This recipe always brings everyone to the table. Give it a try and enjoy golden cheese-topped comfort in under an hour.

Recipe FAQs

→ How do you get a crispy coating on the chicken?

Dredging the chicken in flour, dipping in egg and milk, then coating in seasoned breadcrumbs ensures a crunchy exterior when pan-seared.

→ What cheese blend creates the topping?

A combination of grated Parmesan, mozzarella, and minced garlic offers a flavorful, melty topping that browns nicely when baked.

→ Can I substitute chicken thighs for breasts?

Yes, chicken thighs will work; adjust baking time as they may take a bit longer to cook through than breasts.

→ What sides pair well with this dish?

Roasted vegetables, mashed potatoes, pasta, or a crisp side salad complement the savory flavors of the chicken.

→ How do I know when the chicken is done baking?

Chicken is finished when juices run clear, cheese is melted and bubbly, and an internal temperature of 165°F is reached.