Longhorn Steakhouse Parmesan Chicken
There’s a certain magic to recreating a restaurant favourite at home, and this Longhorn Steakhouse Parmesan Chicken recipe is one I’ve returned to time and time again. It captures all the savoury, cheesy goodness of the original but with the added satisfaction of making it yourself. The first time I successfully nailed that signature crunchy Parmesan crust, I knew this recipe was a keeper. I’ve been making this for over 3 years, and it never disappoints.
What truly sets this dish apart is the incredible contrast of textures and flavours. We’re talking about tender, juicy chicken breasts, seasoned and seared to perfection, then smothered in a rich, creamy garlic and Parmesan sauce. But the real star is the topping: a golden, crunchy layer of toasted breadcrumbs and sharp, nutty Parmesan cheese, grilled until it’s bubbling and irresistible. It’s the kind of main course that feels special enough for a weekend treat but is straightforward enough for a confident weeknight cook.
This recipe is ideal when you want to impress without spending an entire afternoon in the kitchen. It’s a brilliant dish for a date night, a small dinner with friends, or simply when you’re craving something deeply satisfying. Everyone I’ve served this to has asked for the recipe, which is always the best compliment a home cook can receive.
Recipe Overview
This copycat Longhorn Steakhouse Parmesan Chicken recipe delivers a restaurant-quality meal right from your own kitchen. Expect tender chicken breasts in a savoury, creamy sauce, all finished with a wonderfully crisp and cheesy Parmesan topping. After testing this a few times, my key finding was to briefly toast the panko breadcrumbs before mixing them into the topping – this small step guarantees an exceptional crunch every single time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Longhorn Steakhouse Parmesan Chicken Recipe
- Genuine Flavour: The taste is wonderfully layered. You get the deep savouriness from the seared chicken, a creamy garlic-infused sauce, and a final hit of sharp, salty flavour from the golden Parmesan crust.
- Ready in Under 40 Minutes: From start to finish, this dish comes together in about 35 minutes, making it a fantastic option for a satisfying meal without a long wait.
- Flexible Recipe: Feel free to adjust the garlic to your taste or add a pinch of red chilli flakes to the topping for a little warmth. You can also swap the Parmesan for a blend of Gruyère and cheddar for a different kind of gooey, cheesy finish.
- Great for a Special Weeknight: This dish has a touch of elegance that works beautifully for a quiet Saturday night in or when you’re celebrating a small win during the week.
- Family Tested: This recipe has become a true family favourite in my house. My partner always requests it, and it’s one of the few chicken dishes that gets a completely clean plate from everyone at the table.
Ingredients You’ll Need
For the best results, I recommend using fresh, high-quality ingredients. I always opt for a block of proper Parmigiano-Reggiano and grate it myself; its nutty, complex flavour is far superior to the pre-grated varieties, which often contain anti-caking agents that affect how it melts.
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 170g each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- For the Parmesan Topping:
- 60g panko breadcrumbs
- 75g freshly grated Parmesan cheese
- 2 tbsp melted unsalted butter
- 1 tbsp finely chopped fresh parsley
- For the Creamy Provolone Sauce:
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 120ml double cream
- 50g grated Provolone cheese (or mild cheddar)
- 25g freshly grated Parmesan cheese
- A pinch of salt
Elena’s Tip: Panko breadcrumbs are a must for this recipe. They are lighter and flakier than traditional breadcrumbs, which means they absorb less oil and create a much crunchier topping. You can find them in the international aisle of most large supermarkets.
How to Make Longhorn Steakhouse Parmesan Chicken Recipe
The process is quite straightforward. We’ll sear the chicken, make a quick pan sauce, then top everything off and finish it under the grill for that signature golden crust. Following these steps will give you a delicious result every time.
- Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm (¾ inch). This ensures they cook evenly. Pat them completely dry with a paper towel and season both sides with garlic powder, oregano, salt, and pepper.
- Toast the Breadcrumbs: In a dry, non-stick frying pan over a medium heat, toast the panko breadcrumbs for 2-3 minutes, stirring frequently, until they are lightly golden. This is my secret to an extra-crispy topping! Transfer them to a medium bowl.
- Create the Parmesan Topping: To the bowl with the toasted breadcrumbs, add the 75g of grated Parmesan, melted butter, and chopped parsley. Mix until everything is well combined and the mixture resembles wet sand. Set aside.
- Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). For peace of mind, I always check with a meat thermometer, as recommended by the Food Standards Agency. Remove the chicken from the pan and set aside on a plate.
- Make the Creamy Sauce: Reduce the heat to medium. Add the 1 tbsp of 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. Pour in the double cream and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Finish the Sauce: Stir in the grated Provolone and the remaining 25g of Parmesan. Continue to stir until the cheeses have melted and the sauce is smooth and slightly thickened. Season with a pinch of salt.
- Assemble and Grill: Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon a little of the sauce over each piece of chicken. Carefully pile the Parmesan breadcrumb topping evenly over each chicken breast.
- Grill to Perfection: Place the entire pan under a preheated medium-high grill for 2-4 minutes, or until the topping is deep golden brown and the cheese is gloriously melty and bubbling. Keep a very close eye on it, as the topping can catch quickly!
- Rest and Serve: Remove the pan from the grill and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender bite. Spoon extra sauce from the pan over the chicken when serving. For another excellent grilled chicken idea, check out these Smoky Grilled Chicken Skewers Recipe.
Tips From My Kitchen
- Temperature Control: When grilling the topping, position your oven rack so the pan is about 15-20cm (6-8 inches) from the heat source. If it’s too close, the breadcrumbs will burn before the cheese has a chance to melt properly.
- The Secret Step: Don’t skip resting the chicken. I learned that this simple pause is crucial. As explained in articles on sites like Serious Eats, it prevents all the delicious juices from running out onto the plate the moment you cut into it.
- Make-Ahead: You can prepare the Parmesan topping up to 24 hours in advance. Just store it in an airtight container in the refrigerator. You can also season the chicken ahead of time. This makes assembly much faster on the day.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I recommend placing it under a medium grill for a few minutes to help crisp the topping back up. Microwaving will work, but you’ll lose the crunch.
Equipment You’ll Need
You don’t need any highly specialised equipment for this recipe, but a few key items will make the process much smoother.
- Oven-safe frying pan or skillet: A cast-iron skillet works wonderfully as it goes from hob to grill seamlessly.
- Meat thermometer: The most reliable way to ensure your chicken is cooked perfectly without being dry.
- Tongs: For easily flipping the chicken without piercing the flesh.
- Mixing bowls: For preparing the Parmesan topping.
Common Mistakes to Avoid
- Overcrowding the pan: If you squeeze too many chicken breasts into the pan at once, they will steam instead of sear, and you won’t get that beautiful golden-brown crust. If your pan isn’t large enough, it’s better to cook the chicken in two batches.
- Using a high grill temperature: A grill that is too hot will scorch the breadcrumbs and parsley in the topping before the cheese can melt. A medium-high setting gives you the perfect balance of melting and browning.
- Skipping the rest time: It’s tempting to dive right in, but resting the chicken for 5 minutes is non-negotiable for a juicy, tender result. This brief pause makes a world of difference.
Delicious Variations to Try
Once you’ve mastered the classic version, it’s fun to experiment with a few simple twists to make it your own.
- Spicy Version: Add 1/2 teaspoon of red chilli flakes to the Parmesan topping mixture for a gentle, warming heat that cuts through the richness of the cheese and cream.
- Mushroom and Spinach: Before making the sauce, sauté some sliced mushrooms and a handful of spinach in the pan until wilted. Remove them, make the sauce, and then add them back in with the chicken.
- Different Protein: This recipe works brilliantly with thin-cut pork loin steaks or turkey breast escalopes. Adjust the searing time accordingly as they will likely cook faster than chicken.
What to Serve With This Parmesan Chicken
This rich and savoury chicken pairs well with sides that can either soak up the delicious sauce or provide a fresh, clean contrast. If you’re looking for another restaurant-style meal, our Savory Beef And Broccoli Stir Fry Recipe is also a great option.
- Creamy Mashed Potatoes: A classic choice. The smooth, buttery mash is the ideal vessel for catching every last drop of the creamy Provolone sauce.
- Steamed Asparagus or Green Beans: A simple side of steamed greens, perhaps tossed with a little lemon juice and olive oil, provides a fresh, vibrant counterpoint to the dish.
- A Simple Salad: A crisp rocket and cherry tomato salad with a light balsamic vinaigrette helps to cut through the richness of the chicken and cheese.
- Wine Pairing: A glass of crisp, unoaked Chardonnay or a dry Sauvignon Blanc complements the creamy sauce beautifully.
Frequently Asked Questions
Longhorn Steakhouse Parmesan Chicken Recipe
Ingredients
Method
- Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 2cm (¾ inch). This ensures they cook evenly. Pat them completely dry with a paper towel and season both sides with garlic powder, oregano, salt, and pepper.
- Toast the Breadcrumbs: In a dry, non-stick frying pan over a medium heat, toast the panko breadcrumbs for 2-3 minutes, stirring frequently, until they are lightly golden. This is my secret to an extra-crispy topping! Transfer them to a medium bowl.
- Create the Parmesan Topping: To the bowl with the toasted breadcrumbs, add the 75g of grated Parmesan, melted butter, and chopped parsley. Mix until everything is well combined and the mixture resembles wet sand. Set aside.
- Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). For peace of mind, I always check with a meat thermometer, as recommended by the Food Standards Agency. Remove the chicken from the pan and set aside on a plate.
- Make the Creamy Sauce: Reduce the heat to medium. Add the 1 tbsp of 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. Pour in the double cream and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan.
- Finish the Sauce: Stir in the grated Provolone and the remaining 25g of Parmesan. Continue to stir until the cheeses have melted and the sauce is smooth and slightly thickened. Season with a pinch of salt.
- Assemble and Grill: Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon a little of the sauce over each piece of chicken. Carefully pile the Parmesan breadcrumb topping evenly over each chicken breast.
- Grill to Perfection: Place the entire pan under a preheated medium-high grill for 2-4 minutes, or until the topping is deep golden brown and the cheese is gloriously melty and bubbling. Keep a very close eye on it, as the topping can catch quickly!
- Rest and Serve: Remove the pan from the grill and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a tender bite. Spoon extra sauce from the pan over the chicken when serving. For another excellent grilled chicken idea, check out these Smoky Grilled Chicken Skewers Recipe.
Notes
This Longhorn Steakhouse Parmesan Chicken recipe is a true testament to how a few quality ingredients can create something truly special. It’s hearty, flavourful, and has that wow factor that makes any meal feel like an occasion. I hope you enjoy making it as much as my family and I enjoy eating it. I’d love to hear how it turns out for you – please leave a comment below and share your experience! Happy cooking, Elena.
