Savory Longhorn Steakhouse Parmesan Chicken Recipe for Home Chefs

Crispy and golden, this longhorn steakhouse parmesan chicken recipe promises a delightful culinary adventure that will make your taste buds dance.

Savory herbs and perfectly seasoned breading create a mouthwatering experience unlike any ordinary chicken dish.

Home cooks can easily recreate the restaurant’s signature flavors with simple ingredients found in most kitchens.

Each bite delivers a satisfying crunch that melts into tender, juicy meat.

Parmesan cheese adds a rich, nutty dimension that elevates the entire meal from ordinary to extraordinary.

Comfort and elegance merge seamlessly in this crowd-pleasing recipe that feels like a warm hug on a plate.

You’ll want to bookmark this version and make it a regular feature in your dinner rotation.

Why Longhorn Steakhouse Parmesan Chicken Stands Out

• Craft Crispy Perfection: Achieve restaurant-quality chicken with a golden, crunchy exterior that's packed with savory herb and cheese flavors.
• Customize with Ease: Adapt the seasoning blend to match your taste preferences, making this recipe versatile for different palates and dietary needs.
• Master Simple Technique: Learn a foolproof breading method that guarantees a perfectly coated chicken every single time, even for novice cooks.
• Family-Friendly Favorite: Create a crowd-pleasing meal that appeals to both kids and adults, with familiar ingredients and delightful textures.

What You’ll Need For Longhorn Steakhouse Parmesan Chicken

• Chicken Breasts: Lean and tender meat that serves as the main protein in this crispy, flavorful dish.

• Flour, Eggs, Breadcrumbs, Panko: Create a golden, crunchy exterior that seals in the chicken's moisture and adds texture.
• Parmesan Cheese: Provides a rich, savory flavor to the breading mixture.

• Oregano, Garlic Powder, Salt, Pepper: Enhance the overall taste profile with classic Mediterranean-inspired herbs and spices.

• Vegetable Oil: Enables deep frying and helps achieve a crisp, even golden-brown coating.
• Butter, Olive Oil: Form a light, flavorful sauce that adds richness to the dish.
• Lemon: Adds bright, fresh citrus notes that complement the crispy chicken.
• Fresh Parsley: Provides a pop of color and fresh herb flavor as a garnish.

Steps To Make Longhorn Steakhouse Parmesan Chicken

Step 1: Set Up Breading Station

Create a breading setup with three wide, shallow dishes. This will help you coat the chicken smoothly and efficiently.

• Flour dish
• Whisked eggs dish
• Seasoned breadcrumb mixture dish

Step 2: Craft Flavorful Breadcrumb Coating

Mix together breadcrumbs, panko, parmesan cheese, oregano, garlic powder, salt, and pepper in the third dish. Blend thoroughly to ensure even distribution of seasonings.

Step 3: Prepare Chicken

Use paper towels to completely dry chicken breasts. This crucial step helps the breading stick perfectly to the meat.

Step 4: Dredge Chicken

• First, dredge in flour, shaking off any excess
• Next, dip into beaten eggs
• Finally, cover completely with seasoned breadcrumb mixture, pressing gently to help crumbs stick

Step 5: Heat Cooking Oil

Warm vegetable oil in a large skillet over medium-high heat until it becomes shimmery and reaches about 350°F.

Step 6: Fry Chicken

Carefully place breaded chicken into hot oil. Cook for 4-5 minutes on each side until achieving a beautiful golden brown color and ensuring the internal temperature hits 165°F.

Step 7: Rest Chicken

Transfer cooked chicken to a wire rack, allowing it to maintain its crispy exterior while resting.

Step 8: Create Light Sauce

Using the same skillet, melt butter and add olive oil to create a delicate sauce.

Step 9: Final Touches

Squeeze fresh lemon juice over the chicken and sprinkle with chopped parsley just before serving.

Step 10: Serve and Garnish

Plate the chicken immediately. Optional: Add an extra sprinkle of parmesan cheese. Serve piping hot and enjoy!

Tips For Longhorn Steakhouse Parmesan Chicken Success

• Dry Chicken Thoroughly: Pat chicken breasts completely dry with paper towels to ensure crispy, even breading that sticks perfectly.
• Create Uniform Coating: Mix breadcrumbs, panko, parmesan, and seasonings thoroughly for a flavorful, consistent crust that adds maximum crunch.
• Control Oil Temperature: Heat oil to 350°F and maintain medium-high heat to achieve golden-brown exterior without burning the breading.
• Rest on Wire Rack: Place cooked chicken on a wire rack instead of paper towels to prevent soggy bottoms and preserve the crispy texture.
• Enhance Flavor Finish: Drizzle fresh lemon juice and sprinkle chopped parsley just before serving to brighten the dish with zesty, fresh notes.

Tasty Variations Of Longhorn Steakhouse Parmesan Chicken

• Gluten-Free Chicken Cutlets: Replace wheat flour with almond flour or rice flour, and use gluten-free breadcrumbs or crushed gluten-free crackers for coating.
• Herb-Crusted Variation: Swap oregano with fresh thyme, rosemary, or basil, and add dried herb blends for extra flavor complexity.
• Low-Carb Crispy Chicken: Substitute breadcrumbs with crushed pork rinds or ground almonds, creating a protein-packed, low-carbohydrate alternative.
• Spicy Mediterranean Style: Mix cayenne pepper, smoked paprika, and za'atar into the breadcrumb coating for a bold, zesty Mediterranean-inspired version.

What Goes Well With Longhorn Steakhouse Parmesan Chicken

• Zesty Lemon Spritzer Pairing: Fresh lemon notes in the chicken complement a bright, citrusy spritzer with sparkling water, muddled mint, and a splash of limoncello.
• Mediterranean Salad Companion: Create a crisp side salad with mixed greens, cherry tomatoes, cucumber, and a light olive oil vinaigrette to balance the rich, crispy chicken.
• Wine Selection Strategy: Choose a crisp, medium-bodied white wine like Pinot Grigio or Sauvignon Blanc that cuts through the chicken's richness and echoes its herbal undertones.
• Creamy Dipping Delight: Whip up a quick garlic aioli or herb-infused ranch dressing as a complementary sauce that enhances the chicken's crispy exterior and adds extra flavor depth.

How To Store Longhorn Steakhouse Parmesan Chicken Easily

• Store leftover chicken in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Wrap individual pieces tightly in plastic wrap, then place in freezer-safe bags, maintaining quality for up to 2 months.
• Restore crispiness by placing chicken on a wire rack over a baking sheet, warming at 375°F for 10-15 minutes until heated through and crisp.
• Revive breading's crunch by air frying at 370°F for 3-4 minutes, ensuring the chicken reaches an internal temperature of 165°F.

Questions On Longhorn Steakhouse Parmesan Chicken

• Why do I need to pat the chicken dry before breading?

Removing excess moisture helps the flour and breadcrumbs stick better, creating a crispier and more even coating on the chicken.

• Can I use different types of breadcrumbs?

Yes, you can mix panko with regular breadcrumbs or use gluten-free alternatives to customize the coating’s texture and flavor.

• How do I know the oil is at the right temperature for frying?

Use a kitchen thermometer to check it’s around 350°F, or drop a breadcrumb in the oil – if it sizzles immediately, the oil is ready for frying.

• What if my chicken isn't golden brown after cooking?

Adjust the heat slightly lower to prevent burning and ensure even browning, cooking each side until it reaches a beautiful golden color.

Longhorn Steakhouse Parmesan Chicken Recipe

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4.9 from 37 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Succulent Longhorn Steakhouse Parmesan Chicken delivers classic comfort with crispy breaded chicken blanketed in rich parmesan sauce. Savory flavors and golden-brown edges promise a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 4 chicken breasts
• 1/2 cup grated parmesan cheese

Breading and Coating:

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/4 cup panko breadcrumbs
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Cooking and Finishing:

• 1/4 cup vegetable oil
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley (chopped)
• 2 tbsp olive oil
• 1 lemon (for juice)

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Instructions

1. Prepare a spacious workstation with three shallow dishes: one for flour, another for whisked eggs, and the third for breadcrumb mixture.
2. Combine breadcrumbs, panko, parmesan cheese, oregano, garlic powder, salt, and pepper in the third dish, mixing thoroughly to create a uniform coating.
3. Pat chicken breasts completely dry with paper towels to ensure optimal breading adherence.
4. Dredge each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally coat generously with the seasoned breadcrumb mixture, pressing gently to help crumbs adhere.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking, approximately 350°F.
6. Carefully place breaded chicken into hot oil, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
7. Remove chicken from skillet and let rest on a wire rack to maintain crispiness.
8. In the same skillet, melt butter and add olive oil, creating a light sauce.
9. Squeeze fresh lemon juice over the chicken and sprinkle with chopped parsley just before serving.
10. Plate immediately, garnishing with additional parmesan cheese if desired, and serve hot.

Notes

• Pat chicken breasts completely dry to ensure the breading sticks perfectly and creates a crispy golden exterior.
• Use a meat thermometer to check the internal temperature, guaranteeing the chicken is cooked safely without becoming dry.
• Elevate the dish by letting the cooked chicken rest on a wire rack, which prevents soggy bottoms and maintains that delightful crunch.
• For a gluten-free version, swap wheat flour with almond flour and use gluten-free breadcrumbs to accommodate dietary restrictions without sacrificing flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 120 mg