Longhorn Steakhouse Parmesan Chicken Recipe

If you've ever craved restaurant-quality chicken at home, the Longhorn Steakhouse Parmesan Chicken might be your culinary holy grail. You'll transform simple chicken breasts into a crispy, golden masterpiece using just a few pantry staples. The secret lies in the perfectly seasoned Parmesan coating that locks in moisture and creates an irresistible crunch. Want to impress your dinner guests without spending hours in the kitchen? This recipe promises restaurant-level flavor with minimal effort.

Recipe Highlights

• Replicate Longhorn's signature Parmesan-crusted chicken by coating chicken breasts in a mixture of fresh Parmesan cheese, eggs, and seasoned flour.
• Pound chicken to an even ½-inch thickness to ensure uniform cooking and create a restaurant-quality presentation similar to Longhorn's style.
• Create a crispy exterior by dredging chicken through a three-part station: seasoned flour, beaten eggs, and grated Parmesan cheese for maximum flavor.
• Cook chicken in a hot skillet with olive oil, achieving a golden-brown crust while maintaining internal temperature of 165°F for food safety.
• Serve the Parmesan-crusted chicken with complementary sides and allow the meat to rest briefly to retain juices and enhance overall dining experience.

History

Although Longhorn Steakhouse has become synonymous with hearty, American-style cuisine, the origins of their Parmesan-crusted chicken trace back to more complex culinary traditions.

You'll find this dish reflects a fusion of Italian-American cooking techniques that emerged in mid-20th century restaurant kitchens. The method of coating proteins in cheese and breadcrumbs isn't new—it's a classic technique that transforms simple chicken into an elevated dining experience.

When you explore the dish's backstory, you'll discover it's part of a broader trend of creating restaurant-style meals that feel both sophisticated and approachable.

Chefs at Longhorn recognized that diners craved familiar flavors presented with a professional touch. The Parmesan-crusted chicken represents this culinary philosophy perfectly: simple ingredients, expert preparation, and a memorable taste that keeps customers returning.

Recipe

Longhorn Steakhouse's Parmesan-crusted chicken is a delightful dish that transforms simple chicken breasts into a restaurant-worthy meal. The crispy Parmesan coating provides a golden, flavorful exterior that perfectly complements the tender chicken inside, making it a crowd-pleasing recipe that's both easy to prepare and impressive to serve.

Achieving the perfect crust requires a few key techniques, including properly pounding the chicken to an even thickness and creating a three-step coating process. This method ensures that each piece of chicken is evenly coated and cooks to a beautiful golden brown, locking in moisture and creating an irresistible texture.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup freshly grated Parmesan cheese
• 2 large eggs
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• Salt and pepper to taste

Begin by placing the chicken breasts between two sheets of plastic wrap and gently pound them to an even ½-inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper.

Set up three shallow dishes: one with flour, one with beaten eggs, and one with grated Parmesan cheese. Dredge each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with the Parmesan cheese, pressing gently to ensure the cheese adheres well.

Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes on each side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C).

For the best results, let the chicken rest for 5 minutes after cooking to help retain its juices and prevent the meat from becoming dry. If the cheese begins to brown too quickly, reduce the heat to medium-low and continue cooking.

This versatile dish pairs wonderfully with a variety of sides, from roasted vegetables to pasta or a fresh salad, making it a perfect weeknight dinner option that feels both comforting and elegant.

Cooking Steps

You'll want to start by creating a perfectly even chicken breast, gently pounding it to a consistent ½-inch thickness between plastic wrap for uniform cooking.

Next, set up your three-part breading station: dredge the chicken first in seasoned flour, then dip it thoroughly in beaten eggs, which will help the final Parmesan coating adhere beautifully.

Finally, generously coat each chicken breast in freshly grated Parmesan cheese, ensuring complete coverage that will transform into a crispy, golden-brown exterior when cooked in a hot skillet.

Step 1. Pound Chicken to Thickness

Carefully place each chicken breast between two sheets of plastic wrap to prevent messy splatter during pounding.

You'll want a meat mallet or heavy rolling pin to create even thickness. Start at the center and work outwards, using gentle but firm strikes to flatten the chicken to about ½ inch thick.

Key pounding techniques:

• Use steady, consistent pressure
• Keep strokes uniform across the breast
• Aim for a consistent thickness of ½ inch
• Avoid tearing the meat

Tap gently at first, gradually increasing force to prevent shredding the chicken.

Listen for a soft, rhythmic sound that indicates you're achieving the right technique. When finished, the chicken should look smooth and evenly spread, ready for the perfect Parmesan coating.

Step 2. Dredge in Seasoned Flour

Dive into seasoning your flour mixture, which will become the crucial first layer of flavor for your Parmesan chicken.

In a shallow dish, combine all-purpose flour with salt, black pepper, and garlic powder for a robust base. Whisk these ingredients together until they're well-integrated, ensuring even seasoning across the entire surface.

You'll want to use about 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of garlic powder for every cup of flour.

The seasoned flour serves multiple purposes: it'll help the egg wash adhere to the chicken, create a barrier that keeps the meat moist, and provide the first textural layer of your crispy coating.

Pro tip: use a fork or small whisk to break up any potential flour clumps, guaranteeing a smooth, even coating on each chicken breast.

Step 3. Dip Chicken in Beaten Eggs

The second step in creating Longhorn Steakhouse-style Parmesan chicken involves transforming those beaten eggs into a critical binding layer.

Crack 2 large eggs into a shallow dish, whisking them until completely blended and slightly frothy. This egg wash serves multiple crucial purposes:

• Creates a sticky surface for the Parmesan cheese
• Helps the cheese adhere uniformly to the chicken
• Provides additional moisture and richness

After flouring your chicken breasts, carefully dip each piece into the egg mixture, ensuring complete coverage.

Use one hand for wet ingredients and one for dry to prevent clumping. Let excess egg drip off briefly, creating a thin, even coating that'll help the Parmesan cheese stick perfectly.

Gently tap the chicken to remove any extra egg, preparing it for the final cheese-coating stage.

Step 4. Coat Chicken in Parmesan

After flouring and egg-dipping your chicken breasts, you'll now transform them into a mouthwatering Parmesan-crusted delicacy.

Take your grated Parmesan cheese and spread it evenly across a shallow dish, creating a textured coating station. Gently press each egg-coated chicken breast into the cheese, ensuring complete and uniform coverage.

Use your fingertips to pat the cheese firmly onto the surface, creating a dense, crispy layer that'll deliver incredible flavor and crunch.

Key coating techniques:

• Press cheese gently but firmly
• Completely cover each chicken breast
• Aim for an even, thick cheese layer
• Shake off excess cheese
• Ensure no bare chicken spots remain

The goal is a golden, perfectly adhered Parmesan crust that'll crisp beautifully when pan-seared, delivering restaurant-quality results right in your kitchen.

Step 5. Cook in Skillet

One fundamental step in crafting Longhorn Steakhouse-style Parmesan chicken is achieving that perfect golden-brown sear in a hot skillet.

Heat olive oil over medium heat, ensuring the pan is evenly warm but not smoking. Carefully place your Parmesan-coated chicken breasts into the skillet, allowing them to cook undisturbed for 5-7 minutes.

Watch for visual cues:

• Golden edges developing
• Cheese turning crispy
• No burning of the coating

Flip the chicken gently using tongs, pressing down slightly to maximize contact with the pan. Continue cooking the second side until the internal temperature reaches 165°F.

The exterior should look beautifully caramelized, with a crisp, cheesy crust that's evenly browned. If the chicken browns too quickly, reduce heat to prevent burning while ensuring thorough cooking.

Final Thoughts

Whether you're a home cook looking to impress or a flavor enthusiast seeking restaurant-quality chicken, mastering this Longhorn Steakhouse Parmesan Chicken recipe will elevate your culinary skills and satisfy your taste buds.

You'll find this recipe's simplicity is its greatest strength. With just a few pantry staples, you can transform ordinary chicken into a golden, crispy masterpiece.

Remember that technique matters: pound your chicken evenly, dredge carefully, and watch your heat levels. The right temperature ensures a perfect crust without burning the delicate Parmesan coating.

Practice makes perfect, so don't be discouraged if your first attempt isn't restaurant-worthy. Each time you make this dish, you'll refine your skills, developing a foolproof method for creating a delicious, restaurant-inspired meal right in your own kitchen.