Best Longhorn Parmesan Crusted Chicken

Every time I visit Longhorn Steakhouse, I can’t resist ordering their Parmesan Crusted Chicken. The crisp, golden crust paired with tender, juicy chicken breast, all smothered in a creamy, garlicky sauce—it’s honestly one of my favorite restaurant dishes of all time. I know I’m not the only one who feels this way, because the second I mention this dish, people’s eyes light up with excitement.

So, after many attempts at recreating this delicious masterpiece at home, I finally perfected it. Let me tell you, this Best Longhorn Parmesan Crusted Chicken tastes just like the real deal—maybe even better! It’s rich, indulgent, and totally satisfying. Whether you’re cooking for a special occasion or just want to treat yourself (and your family), this recipe is sure to wow everyone at your table.

Trust me, when you serve this up, they’ll be asking for the recipe!

Ingredients:

Ingredient	Amount	Notes
Chicken breasts	4 boneless, skinless	For the best result, use thick, juicy breasts.
Parmesan cheese	1 cup, grated	Freshly grated is ideal for flavor.
Panko breadcrumbs	1/2 cup	For extra crunch!
Mayonnaise	1/4 cup	Helps the crust stick and adds creaminess.
Garlic powder	1 teaspoon	For a rich, garlicky flavor.
Lemon zest	1 teaspoon	Brightens up the dish with a fresh note.
Italian seasoning	1 teaspoon	Adds herby depth.
Olive oil	2 tablespoons	For pan-searing the chicken.
White wine	1/4 cup	Adds a touch of depth to the sauce.
Chicken broth	1/2 cup	A rich base for the sauce.
Heavy cream	1/4 cup	For a luscious, creamy sauce.
Salt and pepper	To taste	To season the chicken and sauce.

Cooking Steps:

Why I Love Making This Dish:

There’s something so satisfying about making a dish that tastes restaurant-quality at home. The crispy, cheesy crust is my favorite part of this recipe—it adds texture, flavor, and just the right amount of indulgence. Plus, it’s easier than you might think! When I make this for my family, they can’t stop talking about how delicious it is, and I always feel a little proud to have made something that’s so flavorful and comforting.

What You’ll Need:

A large skillet – for searing the chicken and making the sauce.
A shallow dish – for the parmesan crust mixture.
A baking dish – to finish the chicken in the oven.
A whisk – for a smooth sauce.

Step-by-Step Guide:

Prep the Chicken: Start by seasoning the chicken breasts with salt, pepper, and a little garlic powder. Pat them dry to help the crust stick better.
Make the Parmesan Crust: In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, and lemon zest. Stir everything together until it’s well-mixed. Then, brush the chicken breasts with mayonnaise on both sides. This will help the crust adhere and create that golden, crispy layer.
Coat the Chicken: Dredge each mayo-coated chicken breast in the Parmesan breadcrumb mixture, pressing down gently to ensure a good coating. Make sure the chicken is fully covered with the cheesy crust.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 3-4 minutes per side until the crust is golden brown and crispy. The chicken will not be fully cooked through yet, but that’s okay—it will finish cooking in the oven.
Transfer to the Oven: Preheat your oven to 375°F (190°C). After searing, place the chicken breasts in a baking dish and transfer them to the oven. Bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). The crust will stay crispy and golden while the chicken becomes tender.
Make the Creamy Sauce: While the chicken is baking, make the sauce. In the same skillet you used for the chicken, pour in white wine to deglaze the pan, scraping up any delicious brown bits stuck to the bottom. Then, add the chicken broth and bring to a simmer for 5 minutes. Finally, stir in heavy cream and simmer for another 2-3 minutes until the sauce thickens.
Finish the Chicken: Once the chicken is fully cooked, remove it from the oven. Drizzle the creamy sauce over each piece, making sure to spoon some of the pan sauce on top to add flavor. You can garnish with a little extra Parmesan cheese and fresh parsley for an added touch.
Serve: Serve the chicken with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad. And don’t forget to pour some of that creamy sauce on the side for dipping!

Tips for Perfect Results:

Make sure to use fresh Parmesan, not the pre-grated stuff from the can. It makes a huge difference in flavor and texture.
For a juicier chicken, consider pounding the breasts to an even thickness before cooking. This helps them cook more evenly and stay tender.
Don’t skip the mayo! It might sound unusual, but it’s what helps the crust adhere perfectly and keeps the chicken moist inside.

Serving Suggestions and Sides:

This Parmesan Crusted Chicken goes wonderfully with a variety of sides! I love serving it with creamy mashed potatoes to soak up that delicious sauce, or maybe some garlic bread for a real treat. Roasted asparagus or a simple side salad with a tangy vinaigrette balances out the richness of the dish beautifully.

Leftovers:

If you have leftovers, store the chicken in an airtight container in the fridge for up to 3 days. To reheat, simply pop the chicken back in the oven at 350°F (175°C) for about 10-12 minutes, or until heated through. The crust might lose a little bit of its crispiness, but the flavor will still be fantastic!

Emotional Engagement:

This Parmesan Crusted Chicken has become a family favorite, and I’m so excited for you to try it! When I serve it, everyone’s eyes light up, and it’s always the first dish to disappear. There’s something so satisfying about the crunch of the crust and the creamy, savory sauce. If you’re looking for a recipe that feels special but is still simple enough for a weeknight dinner, this is it!

FAQ Section:

Can I use boneless chicken thighs instead of breasts?

“Yes! Boneless chicken thighs are perfect for this recipe too. They’ll be even juicier, and they’ll still get that beautiful, crispy crust.”

Can I make the sauce ahead of time?

“You can definitely make the sauce ahead of time! Just reheat it on the stove before serving, and it’ll be just as creamy and delicious.”

Conclusion:

I’m so happy you’re giving this Best Longhorn Parmesan Crusted Chicken a try! It’s a dish that’s rich, flavorful, and totally satisfying. Trust me, once you make it, it’ll become a regular in your dinner rotation. I can’t wait to hear how it turns out for you—and I’m sure your family will be asking for this again and again!