Imagine sinking your fork into a perfectly crispy, golden-brown crust that gives way to juicy, tender chicken, all topped with a blanket of melted Parmesan cheese that stretches with each bite. That’s the irresistible allure of Longhorn Steakhouse Parmesan Chicken—a restaurant-quality dish that brings steakhouse flavors right to your dining table. This iconic recipe combines simple ingredients with professional cooking techniques to create a meal that’s both comforting and impressive. You’ll learn how to recreate this beloved Longhorn Steakhouse specialty at home, complete with the signature Parmesan crust and flavorful marinade that makes this chicken dish stand out from all others.

Why You’ll Love This Recipe

The Longhorn Steakhouse Parmesan Chicken isn’t just another chicken dinner—it’s a culinary experience that transforms ordinary chicken breasts into something extraordinary. The contrast between the crispy, savory exterior and the juicy, tender interior creates a textural symphony that makes each bite more satisfying than the last. What makes this recipe truly special is its perfect balance of flavors: the nutty, salty Parmesan pairs beautifully with the aromatic herbs and garlic, while the chicken itself remains moist and flavorful thanks to a simple but effective marinade.

Home cooks will appreciate that despite its restaurant pedigree, this dish is surprisingly approachable. You don’t need professional equipment or obscure ingredients to achieve steakhouse results. The straightforward preparation process makes it ideal for weeknight dinners, yet the impressive presentation and flavor profile are worthy of your most special occasions. Plus, the recipe is versatile enough to pair with countless side dishes, from pasta to roasted vegetables, making it a reliable go-to meal that never disappoints.

Ingredients

For the Longhorn Steakhouse Parmesan Chicken recipe, you’ll need:

4 boneless, skinless chicken breasts (about 6-8 oz each), pounded to even thickness

2 tablespoons olive oil
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon Italian seasoning

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk

1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs

1 cup regular breadcrumbs
1 1/2 cups freshly grated Parmesan cheese, divided (1 cup for coating, 1/2 cup for topping)
2 tablespoons fresh parsley, finely chopped

1/2 teaspoon garlic powder
1/4 cup vegetable oil for pan-frying
1/2 cup marinara sauce (optional, for serving)

The quality of your Parmesan cheese makes a significant difference in this recipe. Opt for freshly grated Parmigiano-Reggiano rather than pre-shredded varieties for the best flavor and melting properties. The chicken breasts should be uniform in thickness to ensure even cooking, so don’t skip the pounding step.

Pro Tips

Perfect Pounding Technique: When preparing your chicken for the Longhorn Steakhouse Parmesan Chicken, place each breast between two sheets of plastic wrap before pounding. This prevents mess and helps achieve uniform thickness without tearing the meat. Aim for about 1/2-inch thickness throughout. This ensures the chicken cooks evenly and stays juicy while the exterior becomes perfectly crisp.

The Three-Bowl System: Set up your breading station efficiently before you begin. Arrange three shallow bowls in sequence: flour mixture in the first, beaten eggs in the second, and the breadcrumb-Parmesan mixture in the third. Use one hand for dry ingredients and the other for wet to prevent the dreaded “breading fingers” that can make the process messy and result in uneven coating. This professional approach ensures each piece of chicken gets a consistent, well-adhered crust.

Oil Temperature Control: The secret to achieving the signature golden-brown crust of Longhorn Steakhouse Parmesan Chicken is maintaining the proper oil temperature. Heat your oil to approximately 350°F (175°C) before adding the chicken. If you don’t have a thermometer, test by sprinkling a few breadcrumbs into the oil—they should sizzle immediately but not burn. Cook the chicken in batches if necessary to avoid overcrowding, which would lower the oil temperature and result in soggy rather than crispy chicken.

Instructions

Step 1: Prepare the Chicken

Begin by placing your chicken breasts between two sheets of plastic wrap and gently pound them to an even 1/2-inch thickness using a meat mallet or heavy-bottomed pan. This ensures your Longhorn Steakhouse Parmesan Chicken will cook evenly throughout. Once pounded, pat the chicken dry with paper towels—this helps the marinade adhere better and promotes browning during cooking.

Step 2: Marinate the Chicken

In a large bowl, combine olive oil, minced garlic, Italian seasoning, salt, pepper, and buttermilk. Whisk these ingredients together to create a flavorful marinade. Add your pounded chicken breasts to the mixture, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though for best results, let it marinate for 2-4 hours. This step infuses the chicken with moisture and flavor, a key component of authentic Longhorn Steakhouse Parmesan Chicken.

Step 3: Prepare the Breading Station

As your chicken marinates, set up your breading station. In your first shallow bowl, combine the flour with a pinch of salt and pepper. In the second bowl, beat two eggs until smooth. For your third bowl, mix together the panko breadcrumbs, regular breadcrumbs, 1 cup of freshly grated Parmesan cheese, chopped parsley, and garlic powder. This three-part breading system creates the signature texture that makes Longhorn Steakhouse Parmesan Chicken so irresistible.

Step 4: Bread the Chicken

Remove each chicken breast from the marinade, allowing excess liquid to drip off. Dredge first in the flour mixture, shaking off any excess. Next, dip into the beaten eggs, ensuring complete coverage. Finally, press firmly into the breadcrumb-Parmesan mixture, coating both sides thoroughly. Place the breaded chicken on a wire rack and let it rest for 5-10 minutes. This resting period helps the coating adhere better during cooking.

Step 5: Cook the Chicken

Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F. Carefully add the breaded chicken pieces, being careful not to overcrowd the pan. Cook for 4-5 minutes on each side until the coating turns a beautiful golden brown and the internal temperature reaches 165°F. Your Longhorn Steakhouse Parmesan Chicken should have a perfectly crisp exterior while remaining juicy inside.

Step 6: Finish with Cheese and Serve

Transfer the cooked chicken to a baking sheet. Sprinkle the remaining 1/2 cup of Parmesan cheese over the hot chicken breasts, allowing it to melt slightly from the residual heat. For an extra touch, you can place the sheet under a broiler for 1-2 minutes until the cheese becomes bubbly and lightly browned. Serve your Longhorn Steakhouse Parmesan Chicken immediately, garnished with additional fresh parsley and accompanied by marinara sauce if desired.

Variations

Spicy Parmesan Chicken: Transform your Longhorn Steakhouse Parmesan Chicken into a heat-lover’s delight by adding 1/2 teaspoon of cayenne pepper to your breadcrumb mixture and incorporating 2 tablespoons of hot sauce into your marinade. Top the finished dish with a sprinkle of red pepper flakes and serve with a side of spicy marinara for dipping. This variation maintains the signature Parmesan crust while adding a pleasant kick that cuts through the richness of the cheese.

Herb-Garden Parmesan Chicken: For a fresh, aromatic twist, enhance your Longhorn chicken Parmesan by incorporating a tablespoon each of fresh chopped basil, thyme, and rosemary into the breadcrumb mixture. Replace half the Parmesan with Romano cheese for a more complex flavor profile. Finish the dish with a light lemon-herb butter sauce (2 tablespoons butter, 1 teaspoon lemon juice, and 1 teaspoon mixed herbs) drizzled over the top just before serving for a bright, garden-fresh variation.

Gluten-Free Parmesan Chicken: Don’t miss out on this delicious dish due to dietary restrictions. Create a gluten-free version of Longhorn Steakhouse Parmesan Chicken by substituting the all-purpose flour with almond flour and replacing regular breadcrumbs with gluten-free alternatives or crushed rice cereal. The Parmesan cheese already adds wonderful flavor and crispiness, so you’ll hardly notice the difference while still enjoying the signature taste and texture that makes this dish so popular.

Storage and Serving

Storage Instructions: To maintain the quality of your Longhorn Steakhouse Parmesan Chicken after cooking, allow any leftovers to cool completely before refrigerating. Store the chicken in an airtight container for up to 3 days in the refrigerator. For best results when reheating, place the chicken on a wire rack over a baking sheet in a 350°F oven for 10-15 minutes. This method helps restore some of the original crispiness while preventing the chicken from becoming soggy. Avoid microwaving if possible, as it can make the breading soft and compromise the signature texture.

Serving Suggestions: Elevate your Longhorn Parmesan Chicken by serving it alongside buttery mashed potatoes and steamed asparagus for a classic steakhouse experience at home. For an Italian-inspired meal, place the chicken over al dente fettuccine tossed with garlic butter and top with a spoonful of warm marinara sauce. Another excellent option is to slice the chicken and serve it atop a fresh Caesar salad with extra shaved Parmesan for a lighter yet satisfying meal. For a complete Longhorn experience, pair with their signature honey wheat bread for an authentic restaurant-quality dinner.

FAQs

Can I bake this Longhorn Steakhouse Parmesan Chicken instead of frying it?
Yes, you can achieve good results by baking. Place breaded chicken on a wire rack over a baking sheet and spray with cooking oil. Bake at 425°F for 20-25 minutes until golden and reaching 165°F internally. The texture won’t be identical to the fried version but still delicious.

How do I know when the chicken is cooked through?
The safest method is using a meat thermometer inserted into the thickest part, which should read 165°F. Without a thermometer, cut into the chicken—properly cooked Longhorn Steakhouse Parmesan Chicken should be white throughout with no pink, and juices should run clear.

Can I prepare this dish ahead of time?
You can marinate the chicken up to 24 hours in advance and even bread it a few hours before cooking (store covered in the refrigerator). For best results, cook just before serving to maintain the crispy exterior that makes Longhorn Parmesan Chicken so special.

What’s the difference between this and Chicken Parmesan?
Traditional Chicken Parmesan typically includes marinara sauce and melted mozzarella cheese over the chicken, while Longhorn Steakhouse Parmesan Chicken focuses on a Parmesan-infused crust with additional Parmesan melted on top, often served without sauce or with sauce on the side.

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well in this recipe. They’re naturally more moist and forgiving, though cooking time may vary slightly. Pound them to even thickness as you would with breasts for the authentic Longhorn Steakhouse Parmesan Chicken experience.

Conclusion

This Longhorn Steakhouse Parmesan Chicken is comfort food at its finest — a perfect balance of crispy, savory coating and tender, juicy chicken that brings restaurant-quality dining to your kitchen. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, impressing family and friends with flavors that seem far more complex than the simple ingredients list suggests. Whether you’re recreating a favorite restaurant experience or simply looking to elevate your chicken dinner game, this recipe delivers consistent, delicious results that will have everyone asking for seconds. Master this classic, and you’ll always have a reliable, crowd-pleasing dish in your culinary repertoire.

Longhorn Steakhouse Parmesan Chicken