I still remember the first time I ordered Longhorn Steakhouse’s Parmesan Chicken and thought, “I can absolutely make this at home.” It’s that comforting, cheesy, slightly garlicky chicken that feels a little fancy but is simple enough for a weeknight. This copycat version crisps on the stovetop, melts under a blanket of mozzarella and Parmesan in the oven, and comes out with a tender interior and a golden, flavorful crust — perfect when you want restaurant vibes without leaving your kitchen. If you’ve ever wished for a homemade entree that pleases kids and adults alike, this fits the bill. For related cozy appetizers that pair well, try this buffalo dip recipe.
Why you’ll love this dish
This Longhorn-style Parmesan Chicken hits a sweet spot between easy and impressive. It’s quick to assemble, uses pantry staples, and delivers a crisp breadcrumb crust that contrasts perfectly with gooey melted cheese. It’s budget-friendly because a little cheese and breadcrumbs go a long way, and it’s very adaptable — swap cheeses or seasonings to suit your family. Serve it for a cozy weeknight dinner, a casual date night, or when guests drop by and you want something that looks and tastes like you spent more time on it than you did.
“Golden outside, juicy inside, and that Parmesan-mozzarella pull — every bite felt like eating at my favorite steakhouse.”
How this recipe comes together
Step-by-step overview:
- Pound or even the chicken so it cooks evenly.
- Set up a three-station dredging line: flour, egg wash, and a Parmesan-breadcrumb mixture.
- Pan-sear the breaded breasts briefly to build color and a stable crust.
- Finish in the oven with mozzarella, Parmesan, and garlic for melty topping and a safe internal temperature.
This quick sear-then-bake method gives you the browned crust you want without overcooking the interior. Expect about 10–15 minutes active stovetop work and 20–25 minutes in the oven.
What you’ll need
- 4 chicken breasts, boneless and skinless (about 1 to 1½ lb total). Tip: pound thicker parts to an even thickness for uniform cooking.
- 1 cup bread crumbs (Italian-style or plain; panko works for extra crunch).
- 1 cup grated Parmesan cheese, divided (reserve half for topping).
- 1 cup shredded mozzarella cheese.
- 1/2 cup all-purpose flour.
- 2 large eggs.
- 1/4 cup milk.
- 2 cloves garlic, minced (or 1 tsp garlic powder if you prefer).
- 1 teaspoon Italian seasoning.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 2 tablespoons olive oil.
Substitutions/notes: Use low-moisture part-skim mozzarella to avoid a greasy bake. For gluten-free, substitute gluten-free flour and breadcrumbs. If you’d like more herb punch, add 1 tsp chopped fresh parsley to the breadcrumb mix. For a lower-sodium option, reduce added salt and use a lower-sodium Parmesan.
Step-by-step instructions
- Preheat the oven to 375°F and grease a shallow baking dish.
- In a shallow bowl, combine the breadcrumbs, half the Parmesan (about 1/2 cup), Italian seasoning, salt, and pepper. Stir to mix evenly.
- In a second bowl, beat the eggs with the milk until smooth.
- Put the flour in a third shallow dish.
- Lightly dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb-Parmesan mixture so the surface is well coated.
- Heat the olive oil in a large skillet over medium-high. When hot, add the chicken and cook 3–4 minutes per side, or until the crust is golden brown. You’re not cooking through — just building color.
- Transfer the seared breasts to the prepared baking dish.
- In a small bowl, mix the remaining Parmesan with the mozzarella and the minced garlic. Sprinkle this cheese mixture evenly over the chicken breasts.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F and the cheese is melted and bubbly. Let rest 5 minutes before serving.
Serving suggestions
Best ways to enjoy it:
- Plate with buttery mashed potatoes or creamy risotto to soak up the cheese-laced juices.
- For a lighter meal, serve over a bed of arugula or simple mixed greens with a lemon vinaigrette.
- Add a bright side like roasted asparagus or garlic green beans and crusty bread.
- For a family-style dinner, slice the chicken and serve alongside pasta tossed in olive oil and herbs — the sauce from the chicken pairs wonderfully with short pasta shapes.
Storage and reheating tips
How to store & freeze:
- Refrigerate leftovers in an airtight container within 2 hours of cooking. Use within 3–4 days.
- To freeze, wrap individual pieces tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
- Oven: Preheat to 350°F, place chicken on a baking sheet, cover loosely with foil, and heat 15–20 minutes until warmed through.
- To keep the crust crisp, reheat uncovered for the last 5 minutes.
- Microwave: Quick, but will soften the crust. Reheat at 50% power in 30-second intervals until hot.
Food safety reminder: Always check that the thickest part of the chicken reaches 165°F with a meat thermometer.
Pro chef tips
- Pound the breasts to an even 1/2–3/4 inch thickness for consistent cooking. A zip-top bag and rolling pin work well.
- Press the breadcrumbs onto the wet chicken firmly so they adhere — a looser coating can fall off during cooking.
- Use a hot skillet for the initial sear but don’t let the oil smoke. Medium-high heat gives color without burning.
- For extra flavor, add 1 tsp lemon zest to the breadcrumb mix or a pinch of red pepper flakes for subtle heat.
- If you want an ultra-crispy crust, spray the breaded chicken lightly with cooking spray before searing or broil for 1–2 minutes at the end, watching closely.
For more appetizer ideas to serve before this dish, see this buffalo dip recipe.
Flavor swaps
Creative twists:
- Caprese-style: top the baked chicken with sliced fresh tomatoes, basil leaves, and a drizzle of balsamic glaze.
- Herb-crusted: replace Italian seasoning with 1 tsp fresh thyme and 1 tsp fresh rosemary, finely chopped.
- Spicy: mix 1/2 tsp cayenne into the breadcrumb mix and swap mozzarella for pepper jack.
- Lighter: use part-skim cheeses and bake on a wire rack over a pan to let excess fat drip away.
- Vegetarian option: use thick eggplant slices or large portobello caps instead of chicken, adjust searing time, and bake until tender.
For a cozy, cheesy twist you can also stuff the chicken with a bit of spinach and ricotta before breading.
Helpful answers
Q: How long does this recipe take from start to finish?
A: Plan on about 35–45 minutes total: 10–15 minutes to prepare and sear, plus 20–25 minutes in the oven. Resting adds another 5 minutes.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are juicier but may need slightly less baking time. Use the same dredging process and ensure internal temp reaches 165°F.
Q: What’s the best way to get a crispy crust after baking?
A: Sear well on the stove first, then finish in the oven. If the crust softens in the oven, broil uncovered for 1–2 minutes at the end — watch closely to avoid burning.
Q: Can I make this ahead of time?
A: You can bread the chicken and keep it refrigerated for a few hours before cooking. For fully cooked make-ahead, bake, cool, then refrigerate; reheat in the oven to maintain texture.
Q: Is there a dairy-free version?
A: Use dairy-free Parmesan-style and mozzarella alternatives and follow the same method. Flavor and melt will differ, but breaded texture remains similar.
Q: How can I tell when it’s done without a thermometer?
A: Cut into the thickest part: juices should run clear and meat should be opaque. A thermometer is safer and more reliable — 165°F is the target.
Conclusion
If you want a trusted copycat of Longhorn’s beloved dish, this Parmesan-crusted chicken delivers on crispness, melted-cheese appeal, and straightforward technique. For another well-tested version to compare techniques and seasoning, see this Copycat Longhorn Parmesan Crusted Chicken from The Cozy Cook. For alternative tips and variations, check out the recipe notes at The Country Cook.
Print
Longhorn Steakhouse Copycat Parmesan Chicken
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
A comforting and cheesy chicken dish with a crispy breadcrumb crust, reminiscent of the famous Longhorn Steakhouse Parmesan Chicken.
Ingredients
- 4 chicken breasts, boneless and skinless (about 1 to 1½ lb total)
- 1 cup bread crumbs (Italian-style or plain; panko for extra crunch)
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F and grease a shallow baking dish.
- In a shallow bowl, combine the breadcrumbs, half the Parmesan (about 1/2 cup), Italian seasoning, salt, and pepper. Stir to mix evenly.
- In a second bowl, beat the eggs with the milk until smooth.
- Put the flour in a third shallow dish.
- Lightly dredge each chicken breast in flour, shaking off the excess. Dip into the egg mixture, then press into the breadcrumb-Parmesan mixture so the surface is well coated.
- Heat the olive oil in a large skillet over medium-high. When hot, add the chicken and cook 3–4 minutes per side, or until the crust is golden brown.
- Transfer the seared breasts to the prepared baking dish.
- In a small bowl, mix the remaining Parmesan with the mozzarella and the minced garlic. Sprinkle this cheese mixture evenly over the chicken breasts.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F and the cheese is melted and bubbly. Let rest 5 minutes before serving.
Notes
Use low-moisture part-skim mozzarella to avoid a greasy bake. For gluten-free, substitute gluten-free flour and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American