Longhorn Parmesan Crusted Chicken Copycat
There are some restaurant dishes that lodge themselves in your memory, the kind you think about long after you’ve paid the bill. For me, that was a Parmesan crusted chicken I had years ago – tender, juicy chicken with a golden, cheesy, and impossibly savoury crust. Recreating that magic at home became a bit of a mission, and after many delicious experiments, I landed on this Longhorn Parmesan Crusted Chicken Recipe. It captures all that restaurant-quality flavour and texture, but it’s surprisingly straightforward to make in your own kitchen. Friends always ask me for this recipe after trying it at dinner parties.
What makes this particular crusted chicken recipe so special is the balance we strike. We’re not just throwing some breadcrumbs and cheese at a chicken breast. We’re building layers of flavour. The crust is a carefully crafted mix of sharp, nutty Parmesan, airy panko breadcrumbs for that essential crunch, and a blend of garlic and herbs that infuses every single bite. The chicken itself is pounded thin, which not only makes it incredibly tender but also ensures it cooks evenly and quickly, so you never have to worry about dry edges and an undercooked centre.
This dish works wonderfully for a weekend dinner when you have a little more time to enjoy the process, but honestly, it comes together in about 35 minutes, making it a brilliant option for a midweek treat. It’s the kind of meal that feels a bit fancy and indulgent, a real step up from the usual routine, but without any complicated steps or hard-to-find ingredients. Whether you’re cooking for your family or having a friend over, this Longhorn chicken recipe always gets rave reviews.
Recipe Overview
This recipe guides you through creating perfectly tender chicken breasts with a crisp, golden-brown crust packed with the savoury flavour of Parmesan cheese and garlic. It’s pan-fried for a beautiful colour and finished with a simple, creamy sauce that brings everything together. I’ve tested this dozens of times, and I found that pressing the crumb coating firmly onto the chicken is the key to making sure it doesn’t fall off during cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Longhorn Parmesan Crusted Chicken Recipe
- Genuine Flavour: The combination of salty, aged Parmesan cheese—preferably a real Parmigiano-Reggiano—with savoury garlic powder and Italian herbs creates a crust that is deeply flavourful and wonderfully crisp.
- Ready in Under 40 Minutes: From prepping the chicken to serving, this entire dish comes together in about 35 minutes, making it ideal for a special weeknight meal.
- Flexible Recipe: You can easily adapt the seasonings. Add a pinch of cayenne pepper for some warmth, or swap the oregano for thyme or rosemary. It also works beautifully with thin pork loin steaks.
- Great for Entertaining: This dish looks and tastes impressive enough to serve to guests. It has a touch of elegance that feels special, yet it’s not stressful to prepare. If you need another great option for guests, our Savory Garlic Butter Shrimp For Dinner is always a hit.
- Family Tested: This is a guaranteed winner for all ages. My kids absolutely devour this every time I make it, often fighting over the last few crispy bits from the pan.
Ingredients You’ll Need
For this Parmesan crusted chicken recipe, we use simple, high-quality ingredients. The star, of course, is the Parmesan. I always recommend buying a block of Parmesan and grating it yourself. The pre-grated kind often contains anti-caking agents that can prevent it from melting smoothly and forming a perfect crust.
- 4 boneless, skinless chicken breasts (about 150g each)
- 75g plain flour
- 2 large free-range eggs, lightly beaten
- 100g panko breadcrumbs
- 70g Parmesan cheese, finely grated
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp olive oil
- For the Creamy Sauce:
- 30g unsalted butter
- 2 cloves garlic, minced
- 120ml double cream
- 30g Parmesan cheese, finely grated
- A small handful of fresh parsley, chopped
Elena’s Tip: Don’t be tempted to use dried Parmesan from a shaker tub. The flavour and texture are completely different. A good quality block of Grana Padano is a slightly more budget-friendly alternative that still delivers excellent results.
How to Make Longhorn Parmesan Crusted Chicken
The process is quite straightforward. We’ll create a simple three-step dredging station to coat the chicken before pan-frying it to golden perfection. The key is to have everything ready before you start cooking.
- Prepare the Chicken: Place the chicken breasts between two pieces of baking parchment or in a zip-top bag. Using a meat mallet or a rolling pin, gently pound them to an even thickness of about 1.5cm (just over ½ inch). This ensures they cook evenly.
- Set Up the Dredging Station: You’ll need three shallow dishes. In the first, place the plain flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, 70g of grated Parmesan, garlic powder, oregano, salt, and black pepper. Mix the breadcrumb mixture well.
- Coat the Chicken: Take one chicken breast at a time and coat it lightly in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any extra to drip off. Finally, press it firmly into the Parmesan breadcrumb mixture, ensuring it’s completely and evenly coated on both sides. I find that using my hands to gently press the crumbs on helps them adhere much better. Set the coated chicken aside on a plate.
- Pan-Fry the Chicken: Heat the olive oil in a large frying pan over a medium heat. Once the oil is shimmering, carefully place two chicken breasts in the pan. Don’t overcrowd it; cook in two batches if necessary.
- Cook Until Golden: Fry for 4-6 minutes on each side, until the crust is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C. Transfer the cooked chicken to a wire rack to rest while you cook the remaining pieces.
- Make the Creamy Sauce: Reduce the heat to low. Add the butter to the same pan. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- Finish the Sauce: Pour in the double cream and bring it to a gentle simmer, scraping up any tasty browned bits from the bottom of the pan. Stir in the 30g of Parmesan cheese until it melts and the sauce thickens slightly. Season with a little salt and pepper if needed.
- Serve Immediately: Stir the chopped fresh parsley into the sauce. You can either pour the sauce over the chicken breasts or serve it on the side for dipping. Serve hot.
Tips From My Kitchen
- Temperature Control: Keep your hob on a steady medium heat. If it’s too high, the Parmesan crust will burn before the chicken is cooked. Too low, and the crust will absorb too much oil and become greasy instead of crisp.
- The Secret Step: After coating the chicken in the breadcrumbs, let it sit for 5 minutes before frying. I learned that this brief rest helps the coating to set and stick to the chicken much more effectively during cooking.
- Make-Ahead: You can prepare the coated chicken breasts up to 4 hours in advance. Lay them in a single layer on a baking tray lined with parchment paper, cover with cling film, and refrigerate until you’re ready to fry.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C (160°C fan) for 10-15 minutes to help the crust crisp up again. The microwave will make it soggy.
Equipment You’ll Need
- Large frying pan or skillet (non-stick works well)
- Sharp knife and cutting board
- Three shallow bowls or dishes for dredging
- Meat mallet or rolling pin
- Tongs or a fish slice
- Wire rack
Common Mistakes to Avoid
- Overcrowding the pan: Frying too many chicken breasts at once lowers the oil temperature, which leads to a soggy, greasy crust instead of a crispy one. Always cook in batches if your pan isn’t large enough, giving each piece plenty of space.
- Wrong temperature: As mentioned in the tips, getting the heat right is crucial. A good test is to drop a breadcrumb into the hot oil; if it sizzles gently and turns golden in about 15-20 seconds, the temperature is just right.
- Skipping the rest time: Letting the cooked chicken rest on a wire rack for a few minutes before serving is important. It allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful bite. You can learn more about the science of resting meat from culinary experts like Serious Eats.
Delicious Variations to Try
Once you’ve mastered the basic recipe, feel free to get creative! This crusted chicken is a fantastic canvas for other flavours.
- Spicy Version: Add ½ to 1 teaspoon of red chilli flakes or a pinch of cayenne pepper to the breadcrumb mixture for a gentle, warming heat that cuts through the richness of the cheese.
- Lemony Herb Twist: Add the zest of one lemon to the breadcrumb mixture along with the herbs. Squeeze a little fresh lemon juice over the cooked chicken just before serving for a bright, fresh finish.
- Different Protein: This crust works exceptionally well on thin pork loin steaks or turkey breast escalopes. Adjust cooking times accordingly based on the thickness of the protein. For another weeknight chicken idea, try our Sticky Sweet Teriyaki Chicken Bowls.
What to Serve With This Parmesan Crusted Chicken
This dish is quite rich, so I like to pair it with sides that provide a bit of balance. Here are a few of my favourite accompaniments:
- Creamy Mashed Potatoes: The ultimate comfort pairing. The smooth mash is perfect for soaking up any extra creamy Parmesan sauce.
- Steamed Green Beans or Asparagus: A simple side of steamed or roasted green vegetables with a squeeze of lemon provides a fresh, clean contrast to the cheesy chicken.
- A Simple Salad: A crisp green salad with a sharp vinaigrette helps to cut through the richness of the main course.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works beautifully here. Its acidity complements the creamy sauce and cheese crust.
Frequently Asked Questions
Longhorn Parmesan Crusted Chicken Recipe
Ingredients
Method
- Prepare the Chicken: Place the chicken breasts between two pieces of baking parchment or in a zip-top bag. Using a meat mallet or a rolling pin, gently pound them to an even thickness of about 1.5cm (just over ½ inch). This ensures they cook evenly.
- Set Up the Dredging Station: You’ll need three shallow dishes. In the first, place the plain flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, 70g of grated Parmesan, garlic powder, oregano, salt, and black pepper. Mix the breadcrumb mixture well.
- Coat the Chicken: Take one chicken breast at a time and coat it lightly in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any extra to drip off. Finally, press it firmly into the Parmesan breadcrumb mixture, ensuring it's completely and evenly coated on both sides. I find that using my hands to gently press the crumbs on helps them adhere much better. Set the coated chicken aside on a plate.
- Pan-Fry the Chicken: Heat the olive oil in a large frying pan over a medium heat. Once the oil is shimmering, carefully place two chicken breasts in the pan. Don’t overcrowd it; cook in two batches if necessary.
- Cook Until Golden: Fry for 4-6 minutes on each side, until the crust is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C. Transfer the cooked chicken to a wire rack to rest while you cook the remaining pieces.
- Make the Creamy Sauce: Reduce the heat to low. Add the butter to the same pan. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
- Finish the Sauce: Pour in the double cream and bring it to a gentle simmer, scraping up any tasty browned bits from the bottom of the pan. Stir in the 30g of Parmesan cheese until it melts and the sauce thickens slightly. Season with a little salt and pepper if needed.
- Serve Immediately: Stir the chopped fresh parsley into the sauce. You can either pour the sauce over the chicken breasts or serve it on the side for dipping. Serve hot.
Notes
I really hope you give this Longhorn Parmesan Crusted Chicken recipe a go. It has become a firm favourite in my house, and it’s one of those reliable dishes that always feels like a treat. The sound of that crispy crust, the juicy chicken inside, and that luscious creamy sauce – it’s just a fantastic combination. If you do make it, please drop a comment below and let me know how it turned out for you. I love hearing about your kitchen adventures!
Happy cooking,
Elena
