If you’re craving something comforting yet delightfully cheesy, this Longhorn Steakhouse Parmesan Chicken Recipe is an absolute must-try. It’s one of those dishes I turn to when I want to impress guests without spending hours in the kitchen, or simply treat myself to a flavorful dinner that hits all the right notes. The combination of golden breading, bubbly mozzarella, and sharp Parmesan creates a crispy crust with a melty, savory center that just can’t be beat.

What makes this Longhorn Steakhouse Parmesan Chicken Recipe so special is how easy it is to adapt for a busy weeknight, yet it tastes like you ordered it from a classy steakhouse. Plus, once you nail the steps, this recipe becomes a reliable go-to—one I’ve shared countless times with friends who end up making it a regular in their own homes. Trust me; you’ll want to add it to your rotation too!

Ingredients You’ll Need

The ingredients in this Longhorn Steakhouse Parmesan Chicken Recipe work together beautifully to create that iconic crispy and cheesy crust with juicy, tender chicken inside. Using fresh garlic and Italian seasoning really brings the flavor to life, while the combination of Parmesan and mozzarella gives it that perfect cheesy punch.

Chicken breasts: Choose boneless skinless for quick cooking and easy shredding of flavors.
Bread crumbs: Regular or panko works; panko will add extra crunch.
Grated Parmesan cheese: Use freshly grated if possible for the best texture and flavor.
Shredded mozzarella cheese: This adds gooey meltiness that balances the salty Parmesan.
All-purpose flour: Helps the coating stick to the chicken perfectly.
Eggs: They bind the coating ingredients to the chicken and keep everything moist.
Milk: Loosens the egg mixture for easy dipping.
Garlic: Fresh minced garlic spices up the crust with a wonderful aroma.
Italian seasoning: A blend that brings in herbs like oregano and basil, boosting flavor depth.
Salt and black pepper: Essential for seasoning—don’t skip or skimp.
Olive oil: Helps crisp the chicken to golden perfection while adding a touch of richness.

Variations

I love making this Longhorn Steakhouse Parmesan Chicken Recipe my own by tweaking it depending on what’s in the pantry or what tastes I’m craving. Personalizing it keeps the dish fresh and exciting, so don’t be shy about trying out different cheeses or adding a kick of spice!

Spicy kick: I sometimes sprinkle crushed red pepper flakes into the breadcrumb mixture when I want some heat, and it adds a wonderful layered flavor.
Cheese swap: If you prefer a sharper bite, try swapping mozzarella for provolone or adding a bit of Asiago cheese with the Parmesan.
Herb freshness: Fresh basil or parsley added to the breadcrumb mix brightens the dish with herby freshness.
Gluten-free version: I’ve successfully used gluten-free breadcrumbs and flour to make this recipe friendly for gluten-sensitive friends, and you wouldn’t believe how good it turns out.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Step 1: Prep Your Coatings

Start by mixing your dry ingredients in one bowl: combine the bread crumbs, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. In another shallow dish, whisk together the eggs and milk until well blended. Lastly, put the flour on a separate plate. Having everything organized makes the breading process smoother and keeps the kitchen tidy.

Step 2: Coat the Chicken

Take each chicken breast and dust it lightly with flour first—that’s your base coat. Then dip it into the egg mixture, letting any excess drip off, before pressing it firmly into the breadcrumb-Parmesan mix. Make sure it’s fully coated on all sides. If you want extra crispy chicken, double-dipping (another egg and crumb layer) works like magic.

Step 3: Pan Fry to Golden Perfection

Heat olive oil in a large skillet over medium heat. Once hot, carefully lay the coated chicken breasts in the pan. Cook for about 4-5 minutes on each side, or until they’re golden brown and crispy. Don’t overcrowd the pan—give each piece space so they crisp evenly. Use a spatula to gently press down if needed for full contact with the pan.

Step 4: Add the Mozzarella and Finish Baking

Transfer the skillet (if oven-safe) or the chicken breasts to a baking dish. Top each piece with a generous handful of shredded mozzarella cheese. Bake in a preheated 375°F (190°C) oven for about 10 minutes, or until the cheese is melted and bubbly. This final step gives you that iconic ooey-gooey cheese topping.

How to Serve Longhorn Steakhouse Parmesan Chicken Recipe

Longhorn Steakhouse Parmesan Chicken Recipe - Recipe Image

Garnishes

I love a sprinkle of fresh chopped parsley or basil on top to add a pop of color and a hint of herbaceous brightness. A small drizzle of good quality olive oil or a squeeze of fresh lemon juice just before serving also works wonders to lift the flavors.

Side Dishes

For me, creamy mashed potatoes or garlic butter green beans are the perfect partners for this Parmesan chicken. Sometimes I also serve it with a crisp Caesar salad or even some buttery pasta tossed in olive oil and garlic—simple, delicious, and balances out the richness beautifully.

Creative Ways to Present

For special dinners, I’ve arranged the chicken slices over a bed of wilted spinach or roasted veggies with a drizzle of balsamic glaze. It feels elegant but doesn’t add much prep time. You can also serve individual portions in shallow white bowls topped with fresh herbs for that restaurant-style wow factor right on your dining table.

Make Ahead and Storage

Storing Leftovers

I store leftover Longhorn Steakhouse Parmesan Chicken in an airtight container in the fridge, and it usually keeps well for 3-4 days. Make sure it’s cooled completely before sealing—that helps maintain texture without sogginess.

Freezing

Freezing works great if you want to prep meals ahead. I wrap each cooked chicken breast individually in foil and then place them in a freezer-safe bag. Frozen Parmesan chicken keeps well up to 2 months and thaws overnight in the fridge for a stress-free dinner emergency.

Reheating

To reheat, I recommend warming it in the oven at 350°F (175°C) for about 15-20 minutes, uncovered so the crust stays crispy. Microwaving works in a pinch but sometimes softens the crunch. A toaster oven is my favorite quick method to bring back that crispy cheesy top without drying out the chicken.

FAQs

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Boneless skinless chicken thighs are more forgiving and tend to stay juicier. Just be mindful they might cook a bit faster, so adjust your frying and baking times accordingly to avoid overcooking.
Is there a way to make this recipe healthier?

For a lighter version, try baking the chicken instead of frying or using an air fryer. You can also swap out half of the bread crumbs for finely ground almonds or use reduced-fat cheese. These tweaks keep flavor while cutting calories.
Can I prepare the chicken ahead of time before cooking?

Yes! You can bread the chicken and store it covered in the fridge for a few hours before cooking. This is a great time-saver, just bring the chicken to room temperature before frying for even cooking.
What if I don’t have Italian seasoning?

No worries—make your own blend with dried oregano, basil, thyme, and rosemary. Even just a pinch of oregano and basil will still give you delicious results.
Can this recipe be made gluten-free?

Yes, just substitute the all-purpose flour and bread crumbs with gluten-free alternatives. I’ve done this many times, and the chicken turns out just as tasty without the gluten.

Final Thoughts

This Longhorn Steakhouse Parmesan Chicken Recipe truly feels like a special treat, but it’s simple enough to pull together on a normal weeknight. The crispy coating, garlic, and cheesy topping come together in a way that’s satisfying and delicious every single time. I love recommending this to friends because it’s one of those dishes that feels fancy but is really a breeze to make at home. Once you try it, I think you’ll agree—it’s a keeper!