Longhorn Steakhouse Parmesan Chicken copycat recipe with melted cheese topping. Restaurant-quality chicken in your kitchen—golden, crispy, amazing!
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary. This Longhorn Steakhouse Parmesan Chicken? Pure magic.
I discovered it after a birthday dinner that left me obsessed. You know that moment when you taste something so good you need to recreate it? That was me, scribbling notes on a napkin while my family laughed. Three kitchen experiments later, I nailed it.
Golden, crispy chicken topped with a melted cheese blend that bubbles and browns perfectly. This copycat recipe delivers restaurant-quality results without the wait or the price tag. Let’s make something amazing together.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Longhorn Parmesan Chicken Special
This isn’t your average breaded chicken. The secret lies in the double-cheese strategy and precise cooking method.
Most home cooks skip the pan-searing step, going straight to the oven. That’s a mistake I made twice. The initial sear creates a golden crust that stays crispy even under the cheese topping—a technique Thomas Keller champions for maximum flavor development.
The garlic-infused cheese mixture transforms simple ingredients into restaurant magic. Fresh garlic makes all the difference here. Pre-minced versions lack the punch you need for that authentic Longhorn taste.
Longhorn Steakhouse Parmesan Chicken
Equipment
- Oven-safe skillet
- Meat mallet
- Shallow dishes
Ingredients
Chicken
- 4 pieces chicken breasts, boneless skinless Pound to even thickness
- 1 cup plain bread crumbs Not Italian-seasoned
- 1 cup grated Parmesan cheese Fresh, not pre-grated
- 1 cup shredded mozzarella cheese Whole-milk variety
- ½ cup all-purpose flour For dredging
- 2 large eggs Room temperature
- ¼ cup milk Whole or 2%
- 2 cloves garlic, minced Fresh only
- 1 tsp Italian seasoning Dried blend
- ½ tsp salt Fine sea salt
- ¼ tsp black pepper Freshly ground
- 2 tbsp olive oil For pan-searing
Instructions
- Preheat your oven to 375°F. Remove chicken from the fridge and let it sit 10 minutes. Place each breast between plastic wrap and pound to 1/2-inch thickness.
- Arrange three shallow dishes: flour in the first, beaten eggs and milk in the second, and breadcrumbs mixed with 1/2 cup Parmesan, Italian seasoning, salt, and pepper in the third.
- Dredge each chicken breast in flour, then dip into the egg wash, and press into the breadcrumb mixture. Set aside on a plate.
- Heat olive oil in an oven-safe skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden brown.
- Combine remaining 1/2 cup Parmesan, mozzarella, and minced garlic in a small bowl.
- Top chicken with cheese mixture and bake in preheated oven for 20-25 minutes until internal temperature reaches 165°F and cheese is bubbly and golden.
- Remove from oven and let rest 5 minutes before serving.
Notes
Ingredient Quality Matters
For the breading base, use plain breadcrumbs—not Italian-seasoned. You’ll control the flavor better. Fresh Parmesan from the deli counter beats pre-grated every time. It melts smoother and tastes sharper.
Quality mozzarella is non-negotiable. Look for whole-milk varieties with minimal additives. The cheese should stretch when melted, not separate into oil pools.
Longhorn Steakhouse Parmesan Chicken Ingredients
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Chicken breasts, boneless skinless | 4 pieces | 680g | Pound to even thickness |
| Plain bread crumbs | 1 cup | 115g | Not Italian-seasoned |
| Grated Parmesan cheese | 1 cup | 100g | Fresh, not pre-grated |
| Shredded mozzarella cheese | 1 cup | 113g | Whole-milk variety |
| All-purpose flour | 1/2 cup | 65g | For dredging |
| Large eggs | 2 | 2 | Room temperature |
| Milk | 1/4 cup | 60ml | Whole or 2% |
| Garlic, minced | 2 cloves | 2 cloves | Fresh only |
| Italian seasoning | 1 teaspoon | 5ml | Dried blend |
| Salt | 1/2 teaspoon | 2.5ml | Fine sea salt |
| Black pepper | 1/4 teaspoon | 1.25ml | Freshly ground |
| Olive oil | 2 tablespoons | 30ml | For pan-searing |
Shopping Tips for US Grocery Stores
Hit your local supermarket’s meat counter first. Ask the butcher for chicken breasts around 6-8 ounces each. They’ll often pound them for you if you ask nicely.
Grab Parmesan from the deli section, not the pasta aisle. Those green shaker cans contain anti-caking agents that prevent proper melting. Fresh mozzarella from the cheese case gives you that signature stretch.
Check your spice cabinet before buying Italian seasoning. Most blends contain oregano, basil, thyme, and rosemary. Make your own if you have these dried herbs already.
Bold Add-ins and Creative Variations
Want to level up? Add 1/4 teaspoon red pepper flakes to the breadcrumb mixture for subtle heat. Some readers swear by mixing panko with regular breadcrumbs for extra crunch—use a 50/50 ratio.
Sun-dried tomatoes minced into the cheese topping create a gourmet twist. Fresh basil scattered over the finished dish adds color and freshness, perfect for Instagram-worthy plating.
Substitutions for Dietary Needs
Swap regular breadcrumbs for gluten-free versions—the texture stays remarkably similar. Almond flour works for full keto adaptation, though the coating won’t brown as deeply.
For dairy-free attempts, nutritional yeast mixed with dairy-free mozzarella approximates the flavor. Well… it’s not quite the same, but it scratches the itch. According to the USDA FoodData Central, chicken breast provides excellent lean protein for various dietary approaches.
Equipment You’ll Need
Essential Tools
A large oven-safe skillet is your best friend here. Cast iron works beautifully, but any heavy-bottomed pan that can transition from stovetop to oven handles the job. Size matters—choose at least 12 inches to fit all four breasts without crowding.
Three shallow dishes or pie plates create your breading station. Glass or ceramic works better than metal—eggs don’t stick as much. A meat mallet or rolling pin tenderizes and evens out thick spots on the chicken.
DIY Alternatives
No meat mallet? Place chicken between plastic wrap and use a heavy skillet bottom. No oven-safe skillet? Sear in a regular pan, then transfer everything to a baking dish. The results stay excellent either way.
Step-by-Step Instructions for Perfect Parmesan Chicken
Step 1: Prepare Your Chicken
Preheat your oven to 375°F. Remove chicken from the fridge and let it sit 10 minutes—room temperature meat cooks more evenly. Place each breast between plastic wrap and pound to 1/2-inch thickness using firm, even strokes. This prevents thin edges from drying out while thick centers finish cooking.
Step 2: Set Up Your Breading Station
Arrange three shallow dishes in assembly-line fashion. Add flour to the first dish. Beat eggs and milk together in the second until completely combined—no streaks. Mix breadcrumbs, 1/2 cup Parmesan, Italian seasoning, salt, and pepper in the third dish. The setup matters; efficiency keeps the breading from getting gummy.
Step 3: Bread the Chicken (My Early Mistake)
Dredge each breast in flour, shaking off excess. Oops! I used to skip this flour step to save time—big mistake. The flour creates a dry surface that helps the egg mixture stick properly.
Dip into egg wash, letting excess drip back into the dish. Press firmly into the breadcrumb mixture, coating both sides completely. Set breaded pieces on a plate while you heat the oil.
Step 4: Sear for Golden Perfection
Heat olive oil in your oven-safe skillet over medium-high heat. Test readiness by dropping a breadcrumb in—it should sizzle immediately. Cook chicken 3-4 minutes per side until golden brown and fragrant. You’re not cooking it through yet, just building that crucial crust. Resist the urge to move the chicken around; let it develop color undisturbed.
Step 5: Prepare the Cheese Topping
While chicken sears, combine remaining 1/2 cup Parmesan, mozzarella, and minced garlic in a small bowl. Mix thoroughly with a fork. The garlic distributes evenly this way, preventing bitter burnt spots. This simple mixture is what transforms good chicken into legendary copycat restaurant recipes.
Step 6: Top and Bake
After searing both sides, leave chicken in the skillet (or transfer to a baking dish if your pan isn’t oven-safe). Divide cheese mixture evenly over each breast, spreading to the edges. Man, oh man, watching this cheese melt is pure satisfaction.
Slide the skillet into your preheated oven. Bake 20-25 minutes until chicken reaches 165°F internally. The cheese should bubble and develop golden-brown spots.
Step 7: Rest and Serve
Remove from oven and let rest 5 minutes before serving. This resting period lets juices redistribute throughout the meat. Cut into one piece to verify doneness—juices should run clear, not pink.
The cheese sets slightly during resting, making plating cleaner. Serve immediately for maximum wow factor.
Expert Tips for Restaurant-Quality Results
Thickness Is Everything
Uneven chicken breasts are your enemy. Pound them to consistent thickness so everything cooks at the same rate. Thick spots stay raw while thin edges dry out—Julia Child emphasized this in her chicken techniques for good reason.
Use firm, controlled strikes with your mallet. You’re flattening, not pulverizing. Aim for that magic 1/2-inch sweet spot across the entire breast.
Temperature Matters More Than Time
Invest in an instant-read thermometer if you haven’t already. Guessing doneness by time alone leads to dry, overcooked chicken or, worse, undercooked centers. Pull the chicken at exactly 165°F for juicy, safe results every time.
Insert the thermometer into the thickest part without touching the pan. This gives you the most accurate reading. Let me tell you, this simple tool changed my entire cooking game.
Don’t Skip the Pan Sear
That initial stovetop browning isn’t optional. The Maillard reaction creates complex flavors and textures you can’t achieve in the oven alone. The crispy exterior stays intact even under melted cheese, giving you textural contrast in every bite.
Creative Variations on the Classic
Spicy Cajun Twist
Add 1 tablespoon Cajun seasoning to your breadcrumb mixture for Southern heat. Swap mozzarella for pepper jack cheese. This variation pairs beautifully with creamy smoked sausage pasta for a full Louisiana-inspired dinner.
Italian Herb Garden Version
Mix fresh chopped basil, oregano, and parsley into the cheese topping. Use only fresh herbs here—dried versions burn under the broiler. Finish with a drizzle of balsamic reduction for upscale presentation perfect for date nights or dinner parties.
Lighter Baked-Only Method
Skip the pan-searing entirely and bake on a wire rack set over a baking sheet. Spray breaded chicken lightly with cooking spray. Bake at 400°F for 25 minutes, add cheese, then bake 10 more minutes. Results are less crispy but significantly lower in fat.
Holiday Cranberry Pecan Addition
Mix 1/4 cup chopped pecans and 2 tablespoons dried cranberries into the cheese mixture. This festive variation screams Thanksgiving or Christmas dinner. The sweet-savory combination surprises guests every time.
Kid-Friendly Nugget Style
Cut chicken into 2-inch strips before breading. Reduce baking time to 15-18 minutes total. Kids devour these golden strips, especially alongside turkey noodle soup for a complete comfort meal.
Storage, Make-Ahead, and Reheating Guide
Proper Storage Methods
Cool chicken completely before refrigerating—about 30 minutes at room temperature. Store in airtight containers with parchment paper between layers. This prevents the breading from getting soggy. Properly stored Longhorn Parmesan chicken lasts 3-4 days refrigerated.
For freezing, wrap each piece individually in plastic wrap, then place in freezer bags. Squeeze out excess air to prevent freezer burn. Freeze up to 3 months for best quality.
Make-Ahead Strategy
Bread chicken completely through Step 3, then refrigerate on a plate covered with plastic wrap. Hold up to 24 hours before searing and baking. This makes weeknight dinners incredibly quick—just 30 minutes from fridge to table.
You can also fully cook the chicken, cool it, and refrigerate. Add fresh cheese topping and reheat when ready to serve. The breading won’t be quite as crispy, but the flavor stays excellent.
Reheating for Best Results
Oven reheating preserves texture better than microwaving. Place chicken on a baking sheet and cover loosely with foil. Heat at 350°F for 15-20 minutes until warmed through. Remove foil for the last 5 minutes to re-crisp the exterior.
For frozen chicken, thaw overnight in the refrigerator first. Reheating from frozen leads to unevenly warmed chicken with a soggy coating.
| Storage Method | Temperature | Duration | Quality Notes |
|---|---|---|---|
| Refrigerator | 35-40°F | 3-4 days | Best texture within 2 days |
| Freezer | 0°F or below | 3 months | Wrap individually |
| Room Temperature | N/A | 2 hours max | Safety concern after 2 hours |
Perfect Pairings and Serving Suggestions
This hearty chicken deserves equally satisfying sides. Creamy mashed potatoes soak up any pan drippings beautifully. Roasted asparagus or green beans add color and cut through the richness.
A crisp Caesar salad provides textural contrast and refreshing crunch. The sharp Parmesan in the dressing echoes the cheese topping without overwhelming your palate. For more protein-forward dinner ideas, explore our ground beef stroganoff recipe for another satisfying weeknight option.
Garlic bread seems obvious but works perfectly. Toast thick slices, rub with fresh garlic, and brush with olive oil. The bread mops up every bit of melted cheese and chicken juices—waste nothing!
According to Serious Eats, proper meat resting and cheese selection significantly impact final dish quality. Their testing confirms what this recipe demonstrates: attention to technique matters more than expensive ingredients.
Longhorn Steakhouse Parmesan Chicken FAQs
Can I use chicken thighs instead of breasts for this Longhorn copycat recipe?
Absolutely! Boneless, skinless thighs work beautifully and stay even juicier than breasts. Reduce baking time to 18-20 minutes since thighs cook faster. The dark meat adds richer flavor that some prefer over white meat.
What’s the best way to keep the breading from falling off?
The flour layer is crucial—it creates a dry surface for egg adhesion. Press breadcrumbs firmly onto the chicken and let breaded pieces rest 10 minutes before cooking. This “sets” the coating. Avoid moving the chicken around while searing; let the crust form undisturbed.
How do I know when the parmesan chicken is fully cooked?
Use an instant-read thermometer inserted into the thickest part—it should read exactly 165°F. Visual cues include clear (not pink) juices and opaque meat throughout. The melted cheese topping should bubble and show golden-brown spots. Never rely on time alone since oven temperatures vary.
Can I prepare it ahead?
Yes! Bread the chicken completely and refrigerate up to 24 hours before cooking. For full meal prep, cook everything, cool completely, and refrigerate. Reheat in a 350°F oven for 15-20 minutes. The breading softens slightly but still tastes delicious—perfect for busy weeknights when you need dinner fast.
Make This Longhorn Parmesan Chicken Tonight
This copycat recipe proves you don’t need a restaurant kitchen to create memorable meals. Golden, crispy chicken crowned with bubbling cheese—what’s not to love?
The best part? Your kitchen will smell like an Italian steakhouse, and your family will think you’ve been hiding serious cooking skills. Pair it with a simple side salad and maybe finish with no-bake raspberry coconut balls for a complete dinner that feels special without the stress.
Remember that birthday dinner that started this whole obsession? Now you can recreate that magic whenever the craving hits. What will you serve alongside your Longhorn Steakhouse Parmesan Chicken?
Drop a comment below and share your results. I love seeing your kitchen wins!
