Longhorn Steakhouse Parmesan Chicken

Preheat your appetite—this copycat Longhorn Steakhouse Parmesan Chicken delivers golden, breaded chicken breasts topped with garlicky mozzarella and Parmesan. It’s a crisp sear finished in the oven so the exterior stays crunchy while the cheese melts into a bubbly topping — perfect for weeknights, casual dinner guests, or when you want a comforting restaurant-style meal at home. If you like bold stuffed chicken, you might also enjoy Buffalo Chicken Bombs for a spicy alternative.

Why you’ll love this dish

This recipe gives you the classic Longhorn-style chicken parm feel without the jarred sauce or long wait. Breaded and pan-seared first, then finished under cheese in the oven, it balances crisp texture with melty richness. It’s approachable for cooks of any level and scales easily for family dinners or small gatherings.

“My kids called it ‘restaurant chicken’ — crunchy outside, juicy inside, and that cheese topping is irresistible.” — a regular at my kitchen table

Reasons to make it now:

• Quick assembly and mostly hands-on time under 15 minutes.
• Budget-friendly: simple pantry staples (breadcrumbs, Parmesan, mozzarella).
• Kid-approved and guest-friendly — looks like something from a steakhouse plate.
• Adaptable: swap cheeses, seasonings, or make it gluten-free.

Step-by-step overview

You’ll dredge the chicken in flour, dip in an egg wash, and press on a seasoned breadcrumb-Parmesan coating. Sear both sides in olive oil until golden (3–4 minutes per side), then move the breasts to a baking dish. A final topping of shredded mozzarella mixed with the remaining Parmesan and minced garlic goes on top, and everything bakes at 375°F for about 20–25 minutes until the chicken reaches 165°F. The two-stage cooking (pan-sear then bake) gives crispness and dependable doneness.

What you’ll need

• 4 boneless, skinless chicken breasts
• 1 cup breadcrumbs (plain or Panko for extra crunch — Panko gives a lighter crisp)
• 1 cup grated Parmesan, divided (1/2 cup for coating; 1/2 cup for topping)
• 1 cup shredded mozzarella cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil for searing

Notes and substitutions:

• For gluten-free, use GF flour and GF breadcrumbs or crushed GF cereal.
• Prefer a lighter crunch? Use Panko as the breadcrumb.
• For tips on perfect chicken breasts (thickness, pounding, doneness), see this helpful chicken breast recipe guide.

Step-by-step instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Set up three shallow dishes: flour in one, whisk eggs with milk in the second, and mix breadcrumbs with 1/2 cup Parmesan, Italian seasoning, salt, and pepper in the third.
3. If breasts are uneven, pound them to 3/4–1/2 inch thickness for even cooking. Pat dry with paper towels.
4. Dredge each breast in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb-Parmesan mix until well coated.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add chicken (don’t crowd — work in batches if needed). Sear 3–4 minutes per side until golden brown. The exterior should be crisp but the interior will still be undercooked.
6. Transfer seared breasts to the prepared baking dish.
7. In a small bowl, combine remaining 1/2 cup Parmesan, shredded mozzarella, and minced garlic. Evenly spoon this mixture over each breast.
8. Bake at 375°F for 20–25 minutes, until internal temperature reaches 165°F when checked with an instant-read thermometer and the cheese is bubbly and lightly golden.
9. Let rest 3–5 minutes before serving to let juices redistribute.

Quick timing reference: active prep ~15–20 minutes; total time ~40–50 minutes including oven finish.

Best ways to enjoy it

• Serve over a bed of spaghetti tossed in a little olive oil and garlic for a dry-style chicken parm.
• Pair with mashed potatoes, roasted vegetables (asparagus, broccoli), or a crisp Caesar salad.
• For a lighter plate, serve with lemony arugula and shaved Parmesan.
• Make it part of a sandwich: slice the chicken and tuck into a toasted hoagie with marinara for a hearty sub.

Plating tip: slice on a slight diagonal, fan the pieces, and spoon any melted cheese over the top. A lemon wedge brightens the richness.

Storage and reheating tips

• Refrigeration: Store leftovers in an airtight container for 3–4 days. Keep sauce and dry sides separate when possible.
• Freezing: Wrap individual breasts tightly or place in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best texture, reheat in a 350°F oven for 10–15 minutes until warmed through. An air fryer at 320°F for 6–8 minutes works well to revive crispness. Microwaving is fastest but will soften the crust — microwave briefly and then crisp in a hot skillet if needed.
• Safety: Always reheat to an internal temperature of 165°F.

Pro chef tips

• Even thickness ensures even cooking. Pound thicker ends to match the thinnest part.
• Press the breadcrumbs firmly into the egg-coated chicken so the crust adheres during searing.
• Don’t overcrowd the pan — overcrowding drops oil temperature and makes the coating soggy.
• Use a digital thermometer. Color is unreliable; 165°F is the safe, recommended internal temperature for poultry.
• For extra-crispy results, use a combination of Panko and regular breadcrumbs or add a tablespoon of melted butter into the crumb mix.
• If you want a juicier center with a thicker crust, finish the chicken in a 400°F oven for a slightly shorter time — monitor internal temp closely.

Creative twists

• Chicken Parm Style: Spoon marinara over the cheese before baking for a classic chicken parmesan.
• Spicy Kick: Add 1/2 teaspoon cayenne or red pepper flakes to the breadcrumb mix.
• Herb & Lemon: Add 1 teaspoon lemon zest and 2 tablespoons chopped parsley to the crumb mix for brightness.
• Low-carb: Swap breadcrumbs for crushed pork rinds or almond flour; bake carefully to avoid burning.
• Stuffed version: Butterfly breasts and fill with spinach and ricotta before breading.
• Gluten-free: Use GF 1:1 flour and GF breadcrumbs or crushed rice crackers.

Common questions

Q: How long does this take from start to finish?
A: Plan on ~40–50 minutes total: 15–20 minutes prep (pounding, dredging, searing) and 20–25 minutes baking.

Q: Can I skip the sear and bake the chicken only?
A: Yes, but searing gives the crisp exterior and deeper flavor. If you skip searing, bake at 400°F for about 25–30 minutes or until 165°F internal temp; the crust will be softer.

Q: Can I prepare these ahead and bake later?
A: You can bread the chicken and refrigerate on a tray (covered) for up to 24 hours before searing and baking. If freezing raw after breading, flash-freeze on a tray then store in a bag; bake from frozen adding extra time and checking temperature.

Q: What cheese combinations work best?
A: Mozzarella for meltiness and Parmesan for savory umami. Pro tip: a little provolone or fontina blends nicely for more depth.

Q: How do I keep the crust from getting soggy under the cheese?
A: Sear well to set the crust, and don’t pile wet sauce under the cheese. If you add sauce, put a thin layer so moisture doesn’t soak the coating. Resting briefly after baking also helps the crust firm up.

Q: Is this kid-friendly?
A: Absolutely — mild flavors and familiar textures make it a favorite with children. Cut into strips for easy dipping.

If you have another question about adapting this recipe (dietary swaps, batch cooking, or plating), ask and I’ll help you customize it to fit your kitchen.

Parmesan Chicken

A crispy and cheesy chicken dish inspired by Longhorn Steakhouse, perfect for weeknights and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine American, Comfort Food

Servings 4 servings

Calories 450 kcal

Ingredients

  

Chicken and Breading

• 4 pieces boneless, skinless chicken breasts
• 1/2 cup all-purpose flour for dredging
• 2 large eggs whisked with 1/4 cup milk
• 1/4 cup milk
• 1 cup breadcrumbs plain or Panko for extra crunch
• 1 cup grated Parmesan, divided 1/2 cup for coating; 1/2 cup for topping
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil for searing

Seasonings

• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

Preparation

• Preheat oven to 375°F (190°C). Lightly grease a baking dish.
• Set up three shallow dishes: one with flour, one with whisked eggs and milk, and the third with breadcrumbs mixed with 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
• If chicken breasts are uneven, pound them to 3/4–1/2 inch thickness. Pat dry with paper towels.

Cooking

• Dredge each chicken breast in flour, shaking off excess, dip into the egg wash, and press into the breadcrumb-Parmesan mix until well coated.
• Heat olive oil in a large skillet over medium-high heat. When shimmering, add chicken and sear 3–4 minutes per side until golden brown.
• Transfer seared breasts to the prepared baking dish.
• In a small bowl, combine remaining 1/2 cup Parmesan, shredded mozzarella, and minced garlic. Spoon this mixture over each chicken breast.
• Bake at 375°F for 20–25 minutes until internal temperature reaches 165°F and cheese is bubbly and golden.
• Let the chicken rest for 3–5 minutes before serving.

Notes

For gluten-free, use GF flour and breadcrumbs. Searing provides a better texture and flavor. Slice chicken on a diagonal for presentation.

Keyword chicken dinner, Copycat Recipe, Crispy Chicken, Easy Dinner, Parmesan Chicken