Longhorn Steakhouse Parmesan Chicken

This recipe delivers that restaurant-style crispy parmesan chicken right from your own oven. Melty mozzarella bubbling over a savory garlic Parmesan crust always brings everyone to the table, and my crew never leaves a bite behind. Perfect for family dinners or impressing guests, this is a classic with a little extra magic.

Ingredients

• Boneless skinless chicken breasts: the main protein use fresh or organic if possible for juicier results
• Bread crumbs: these give the crust a crunchy golden texture try Italian style for more flavor
• Parmesan cheese: salty and nutty always shred it yourself if you can for the richest taste
• Italian seasoning: classic combo of herbs like oregano and basil check freshness for best aroma
• Salt: brings out all the other flavors and seasons the dish perfectly
• Ground black pepper: adds just a little heat choose freshly ground for more punch
• All purpose flour: gives the coating holding power sift it to avoid lumps
• Large eggs: help the breading stick smoothly choose pasture raised for bright color
• Milk: helps thin the egg wash and create an even coating whole or two percent both great
• Mozzarella cheese: the gooey melted topping makes this so craveable buy block cheese and shred it yourself for best melt
• Garlic: sharp and aromatic freshly minced cloves always beat jarred garlic here
• Olive oil: for searing rich flavor and helps get that perfect golden crust use extra virgin for the healthiest option

Step-by-Step Instructions

Prep and Preheat:

Set your oven to three hundred seventy five degrees Fahrenheit and coat a baking dish with olive oil this prevents sticking and helps the crust brown

Make the Breading Mixture:

Mix the bread crumbs half cup of Parmesan cheese Italian seasoning salt and pepper together in a wide dish break apart any Parmesan clumps with your fingers

Whisk Wet Ingredients:

Beat eggs and milk together in another shallow dish until smooth this will help all the coatings stick to your chicken

Flour Your Chicken:

Place the flour in a third dish coat each chicken breast completely then tap off excess to avoid a gummy coating

Bread the Chicken:

Dip floured chicken breasts in egg mixture making sure all sides are covered next press into bread crumb mix patting gently for even thick coverage

Sear for Crunch:

Warm olive oil in a large skillet on medium high lay in the chicken and cook three to four minutes each side do not crowd the pan flip when bottoms are deeply golden

Transfer to Bake:

Move seared chicken to your prepped baking dish do not stack pieces so the breading stays crisp

Prep the Cheese Topping:

Mix remaining Parmesan mozzarella and garlic together then mound generously on every chicken breast go edge to edge for an even melt

Bake:

Place in the oven and bake twenty to twenty five minutes until the chicken is cooked through and topping melts to a bubbly browned finish

Serve Hot:

Pull chicken out and let rest two minutes then serve piping hot over your favorite sides like creamy mashed potatoes or fresh steamed green beans

Save

Parmesan is always my favorite part and I love to sprinkle extra on top for even more flavor. My sister actually requests this every time she visits because the crispy gooey cheese mix reminds her of our childhood pizza nights.

Storage Tips

Store extra chicken airtight in the refrigerator for up to three days. Reheat in the oven at three hundred fifty degrees to revive the crispness and keep the cheese melty not soggy. If you want to freeze wait to top with cheese until after thawing for best results.

Ingredient Substitutions

No mozzarella on hand Try provolone or a mild cheddar for a different spin. You can swap regular bread crumbs with panko for a more dramatic crunch. Skipping eggs Use buttermilk instead for the dredging step it still helps everything stick.

Save

Serving Suggestions

I always love plating this on a mound of garlic mashed potatoes or twirling up spaghetti on the side for a crowd pleasing combo. A big mixed salad with a sharp vinaigrette is great for balance. For a fun twist layer chicken on a crusty bread roll as a homemade parmesan chicken sandwich.

Recipe Background

Classic parmesan chicken is rooted in Italian American cuisine inspired by traditional Chicken Parmigiana. The version made popular by Longhorn Steakhouse uses a rich mix of cheeses and herbs and bakes everything for a perfectly finished crust. At my house it bridges the gap between fancy comfort food and an approachable family dinner everyone can love.

Recipe FAQs

→ How do I get the chicken crust extra crispy?

For extra crispiness, make sure to sear the coated chicken in a hot skillet with olive oil before baking. Avoid overcrowding the pan and let the chicken brown undisturbed for a few minutes per side.

→ Can I use chicken thighs instead of breasts?

Bone-in or boneless chicken thighs also work well and bring added juiciness. Adjust baking time to ensure thorough cooking.

→ Is it possible to prepare ahead of time?

You can bread and sear the chicken in advance. Refrigerate, then add the cheese topping and bake just before serving for best results.

→ What’s a good side dish pairing?

Mashed potatoes, roasted vegetables, or a crisp salad all make wonderful accompaniments to this cheesy baked chicken.

→ Can I substitute the cheese toppings?

Try provolone, fontina, or even sharp cheddar for a different flavor profile. Mixing cheeses adds richness and depth.