If you love the bold flavors of the Longhorn Steakhouse Parmesan Chicken, this easy homemade version will be your new weeknight favorite. It’s tender, cheesy, and wonderfully creamy — all while staying simple enough for family dinners. This copycat-style recipe brings restaurant-quality comfort food straight to your table using everyday ingredients.
Why You’ll Love This Longhorn Steakhouse Parmesan Chicken
This dish gives you the perfect balance of crispy, creamy, and melty textures in every bite. The breadcrumb-Parmesan coating ensures a golden crust, while the rich Parmesan-mayo topping adds unmatched flavor without making the chicken heavy. Baked with gooey mozzarella on top, this chicken stays juicy and satisfying. Best of all, it uses no alcohol, no pork, and only pantry staples, making it an easy go-to for busy nights.
Ingredients You’ll Need
Chicken & Coating
- 4 boneless, skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Creamy Parmesan Topping
- 1/4 cup Parmesan cheese
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
Cheesy Topping
- 1 cup shredded mozzarella cheese
How to Make Longhorn Steakhouse Parmesan Chicken (Step-by-Step)
Step 1: Prep the Chicken
Pat the chicken breasts dry and season with salt, pepper, and Italian seasoning. This helps the coating stick and enhances flavor.
Step 2: Set Up Your Dredging Station
Prepare three shallow bowls:
- Flour
- Egg mixture: whisk eggs and milk
- Breadcrumb mixture: bread crumbs + grated Parmesan
Dip each chicken breast into the flour first, then the egg mixture, and finally coat thoroughly in breadcrumbs.
Step 3: Pan-Sear for Extra Crunch
Heat olive oil in a large skillet over medium heat. Add the chicken and sear 3–4 minutes per side until lightly golden. This locks in juiciness and creates a crisp crust.
Step 4: Make the Creamy Parmesan Topping
In a small bowl, mix mayonnaise, Parmesan cheese, and garlic powder. This creamy layer gives the dish its signature Longhorn flavor.
Step 5: Bake Until Golden and Melty
Transfer the seared chicken to a baking dish. Spread the creamy Parmesan mixture on top of each piece and finish with shredded mozzarella.
Bake at 375°F (190°C) for 18–22 minutes, or until the chicken reaches 165°F internally and the cheese is bubbly.
Step 6: Rest and Serve
Let the chicken rest for 5 minutes before serving. The flavors settle beautifully, and the crust stays crisp.
Tips & Variations
- Lighter Version: Swap mayonnaise with plain Greek yogurt.
- Extra Crunch: Use panko breadcrumbs to enhance texture.
- Milder Flavor: Reduce garlic for younger eaters.
- Gluten-Free: Substitute gluten-free breadcrumbs and flour.
- Herb Boost: Add fresh parsley or basil right before serving.
Serving Ideas & Storage
Serving Ideas:
Pair with pasta, creamy mashed potatoes, steamed broccoli, Caesar salad, or roasted veggies for a complete restaurant-style meal.
Storage:
- Refrigerate leftovers for up to 3 days.
- Reheat in the oven at 350°F to maintain crispiness.
- Freeze cooked chicken for up to 2 months; thaw overnight before reheating.
Easy Longhorn Steakhouse Parmesan Chicken at Home
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Easy homemade Longhorn Steakhouse Parmesan Chicken with a crispy Parmesan breadcrumb crust, creamy Parmesan topping, and melty mozzarella for a family-friendly dinner.
Ingredients
4 boneless, skinless chicken breasts
1 cup bread crumbs
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup Parmesan cheese (for topping)
1/4 cup mayonnaise
1/2 teaspoon garlic powder
Instructions
1. Pat chicken breasts dry and season lightly with salt, pepper, and Italian seasoning.
2. Set up three bowls: one with flour, one with whisked eggs and milk, and one with bread crumbs mixed with grated Parmesan cheese.
3. Dredge each chicken breast in flour, then dip in the egg mixture, and coat thoroughly in the breadcrumb-Parmesan mixture.
4. Heat olive oil in a large skillet over medium heat and sear the chicken for 3–4 minutes per side, until lightly golden.
5. Transfer the seared chicken breasts to a baking dish in a single layer.
6. In a small bowl, mix mayonnaise, additional Parmesan cheese, and garlic powder, then spread the creamy mixture evenly over each chicken breast.
7. Top each piece with shredded mozzarella cheese and bake at 375°F (190°C) for 18–22 minutes, or until the chicken reaches 165°F (74°C) internally.
8. Let the chicken rest for 5 minutes before serving to keep it juicy and flavorful.
Notes
Use panko breadcrumbs for extra crunch if you like a crispier coating.
Swap mayonnaise with plain Greek yogurt for a lighter version of the creamy topping.
Reheat leftovers in the oven instead of the microwave to keep the crust from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 430
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 115 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~430 |
| Protein | 45g |
| Carbs | 18g |
| Fat | 20g |
| Fiber | 1g |
| Sodium | 640mg |
Final Thoughts
This Longhorn Steakhouse Parmesan Chicken recipe is the perfect blend of comfort, flavor, and simplicity. Whether you’re cooking for a quick family dinner or hosting friends, it brings that irresistible restaurant-style taste without the extra work. Enjoy the creamy richness and crispy coating — it’s sure to become a weekly favorite!