This Copycat LongHorn Steakhouse Parmesan Chicken delivers a crunchy, golden crust topped with garlicky Parmesan and melted mozzarella — the kind of weeknight dinner that feels special without taking all evening. Crisped in a skillet, finished in the oven, and ready in about 35 minutes, it’s an easy way to get restaurant-style comfort at home.
Why you’ll love this dish
Crispy outside, juicy inside, and topped with oozy cheese — what’s not to like? This recipe gives you the satisfaction of a breaded, seared cutlet with the convenience of oven-finishing so the crust doesn’t overbrown while the chicken reaches a safe 165°F. It’s kid-approved, weeknight-friendly, and easy to scale for guests.
“This is the kind of dinner my kids request on repeat — crunchy, cheesy, and quick to pull together.” — home cook review
If you enjoy bold garlic-Parmesan flavors, you might also like the fun appetizer twist in these garlic Parmesan cheeseburger bombs.
Preparing Copycat Longhorn Steakhouse Parmesan Chicken
Quick overview of the process so you know what to expect:
- Pound or trim the breasts for even thickness.
- Set up a classic dredge station: flour → egg wash → Parmesan-breadcrumb mix.
- Sear both sides in olive oil to lock in juices and build color.
- Finish in a 375°F oven topped with extra Parmesan, mozzarella, and garlic until bubbly.
This sequence ensures a crunchy crust, fully cooked center, and a cheesy finish.
What you’ll need
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (plain or Panko for extra crunch)
- 1 cup grated Parmesan, divided (½ cup for the crumb mix, ½ cup for topping)
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk (whole or 2% works best)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for searing
Substitutions & notes:
- Panko gives a lighter, crispier crust; regular breadcrumbs give a denser crust.
- For gluten-free: use gluten-free flour and GF breadcrumbs.
- To cut dairy: swap mozzarella for a dairy-free melt and use nutritional yeast in place of some Parmesan.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare three shallow dishes: put the flour in the first; whisk eggs with milk in the second; in the third, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
- If breasts are uneven, place between plastic wrap and pound to about 3/4–1/2 inch thickness. Pat dry with paper towels.
- Dredge each breast in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb-Parmesan mix until well coated on all sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken. Sear 3–4 minutes per side until golden brown (don’t move them too much).
- Transfer the seared breasts to the prepared baking dish in a single layer.
- In a small bowl, mix the remaining 1/2 cup Parmesan, shredded mozzarella, and minced garlic. Spoon this mixture evenly over each breast.
- Bake at 375°F for 20–25 minutes, until the internal temperature reaches 165°F (use an instant-read thermometer) and the cheese is bubbly and lightly golden.
- Let rest 3–5 minutes before serving to let juices redistribute.
Best ways to enjoy it
This chicken pairs beautifully with simple, classic sides:
- Creamy mashed potatoes or garlic mashed cauliflower.
- Steamed green beans, roasted asparagus, or a crisp Caesar salad.
- Buttered egg noodles or a light lemon-parsley orzo when you want pasta.
For appetizers or a crowd-pleasing spread, try pairing with garlic-forward bites like these garlic Parmesan cheeseburger bombs to echo the flavor theme. For wine, a unoaked Chardonnay or a medium-bodied Pinot Noir balances the richness.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Wrap each breast tightly in foil and place in a freezer bag for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheat: To keep the crust crisp, reheat in a 350°F oven on a wire rack for 10–15 minutes until warmed through. For faster reheating, microwave briefly and then crisp under the broiler for 1–2 minutes, watching carefully.
Food safety note: refrigerate within 2 hours of cooking and always reheat to 165°F for safety.
Pro chef tips
- Pat chicken dry before breading — moisture prevents a crisp crust.
- Pound breasts to even thickness so they cook uniformly and stay juicy.
- Don’t overcrowd the skillet during searing; crowding causes steaming, not browning.
- Use an instant-read thermometer: 165°F in the thickest part guarantees safety without overcooking.
- If you like an ultra-crisp crust, use Panko and add a tablespoon of melted butter to the breadcrumb mix before coating.
Creative twists
- Chicken Parmesan style: spoon warm marinara over the breasts and broil briefly to brown the cheese.
- Lemon-herb: add 1 tsp lemon zest and 1 tbsp chopped fresh parsley to the topping for brightness.
- Spicy: stir 1/4–1/2 tsp red pepper flakes into the breadcrumb mix.
- Low-carb: replace breadcrumbs with finely ground almonds or crushed pork rinds.
- Air fryer: sear quickly in a hot skillet (or skip sear), then air fry at 375°F for 8–12 minutes, checking for 165°F.
Common questions
Q: How long does this take start to finish?
A: About 30–40 minutes total: 10–15 minutes to prep and sear, then 20–25 minutes baking.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs need longer baking time; boneless thighs will work with similar sear time but check for doneness (165°F).
Q: Is it okay to bake without searing first?
A: You can, but searing adds color and flavor and helps seal juices. If you skip searing, increase oven time slightly and expect a paler crust.
Q: Can I make this ahead for a party?
A: Yes — you can bread and sear the breasts ahead, refrigerate up to a day, then top with cheese and bake just before serving.
Q: Will the crust stay crisp if I reheat?
A: To best preserve crispness, reheat in a hot oven on a wire rack. Microwaving will soften the crust.
If you want more recipes that play with garlic and Parmesan flavor combos, the linked idea above is a tasty inspiration.
Print
Copycat LongHorn Steakhouse Parmesan Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free Option Available
Description
Delivering a crunchy, golden crust topped with garlicky Parmesan and melted mozzarella, this weeknight dinner feels special without taking all evening.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (plain or Panko for extra crunch)
- 1 cup grated Parmesan, divided (½ cup for the crumb mix, ½ cup for topping)
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk (whole or 2% works best)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for searing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare three shallow dishes: put the flour in the first; whisk eggs with milk in the second; in the third, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
- If breasts are uneven, place between plastic wrap and pound to about 3/4–1/2 inch thickness. Pat dry with paper towels.
- Dredge each breast in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb-Parmesan mix until well coated on all sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken. Sear 3–4 minutes per side until golden brown.
- Transfer the seared breasts to the prepared baking dish in a single layer.
- In a small bowl, mix the remaining 1/2 cup Parmesan, shredded mozzarella, and minced garlic. Spoon this mixture evenly over each breast.
- Bake at 375°F for 20–25 minutes, until the internal temperature reaches 165°F and the cheese is bubbly and lightly golden.
- Let rest 3–5 minutes before serving to let juices redistribute.
Notes
Pat chicken dry before breading for a crisp crust. For gluten-free, use gluten-free flour and breadcrumbs. For a dairy-free version, replace mozzarella and some Parmesan with alternatives.