Longhorn Steakhouse Parmesan Chicken Easy Dinner

Have you been craving that delicious restaurant-quality parmesan chicken but don’t want to leave your house? What if I told you that you could recreate the famous Longhorn Steakhouse Parmesan Chicken right in your own kitchen? This easy dinner recipe captures all the flavors of the popular steakhouse dish but with simple ingredients you probably already have in your pantry. Perfect for busy weeknights when you want something impressive without the fuss!

The Longhorn Steakhouse Parmesan Chicken is known for its crispy exterior, juicy interior, and rich parmesan flavor that makes for a truly satisfying chicken dinner. This copycat recipe brings all those elements home with a straightforward preparation method anyone can master.

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Ingredients List

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 1 cup all-purpose flour (substitute almond flour for low-carb option)
• 3 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup freshly grated parmesan cheese (plus extra for serving)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil

For the Parmesan Crust Topping:

• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 2 tablespoons butter, melted
• 1 tablespoon fresh parsley, chopped

Timing

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

This Longhorn Steakhouse Parmesan Chicken recipe saves you approximately 30 minutes compared to driving to the restaurant, waiting for a table, and ordering. Plus, you’ll spend about half what you would at the restaurant for the same delicious meal!

Step 1: Prepare the Chicken

Start by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness of about ½ inch. This ensures even cooking and creates a tender chicken dinner. Pat dry with paper towels to help the coating adhere better.

Step 2: Set Up Your Breading Station

Prepare three shallow dishes: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with parmesan cheese, Italian seasoning, garlic powder, and onion powder. This organized setup makes the breading process much smoother.

Step 3: Bread the Chicken

Dredge each chicken breast in flour, shaking off excess, then dip in the beaten eggs, and finally coat thoroughly in the parmesan-panko mixture, pressing gently to adhere. Place on a plate and repeat with remaining pieces. For extra crispiness, let the breaded chicken rest for 5 minutes before cooking.

Step 4: Cook the Chicken

Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Cook the chicken for 3-4 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 15-18 minutes until the internal temperature reaches 165°F.

Step 5: Add the Parmesan Topping

Mix the mozzarella, additional parmesan, melted butter, and parsley in a small bowl. During the last 3 minutes of baking, sprinkle this mixture over each chicken breast and return to the oven until melted and slightly golden.

Nutritional Information

Per serving (1 chicken breast):

• Calories: 520
• Protein: 48g
• Carbs: 24g
• Fat: 25g
• Fiber: 1g
• Vitamin A: 10% DV
• Calcium: 25% DV

Healthier Alternatives for the Recipe

• Low-carb version: Replace breadcrumbs with crushed pork rinds and flour with almond flour
• Gluten-free: Use gluten-free breadcrumbs and flour
• Lighter version: Bake instead of pan-frying, and use reduced-fat cheese
• Air fryer method: Cook at 375°F for about 12 minutes, flipping halfway through

Serving Suggestions

Serve this Longhorn Steakhouse Parmesan Chicken with a side of garlic mashed potatoes and steamed broccoli for a complete meal. For a lighter option, pair with a fresh arugula salad dressed with lemon vinaigrette. A glass of chilled Pinot Grigio complements the rich flavors perfectly for a restaurant-quality dining experience at home.

Common Mistakes to Avoid

• Not pounding the chicken to even thickness, resulting in uneven cooking
• Skipping the drying step, which prevents proper adhesion of the coating
• Cooking at too high heat, which can burn the exterior before the inside is done
• Using pre-shredded cheese, which contains anti-caking agents that prevent proper melting

Storing Tips for the Recipe

This Longhorn Steakhouse Parmesan Chicken keeps well in the refrigerator for up to 3 days in an airtight container. To reheat, place in a 350°F oven for 10-15 minutes to maintain crispness. For meal prep, you can freeze the breaded uncooked chicken for up to 1 month – simply thaw overnight before cooking.

Conclusion

This homemade version of Longhorn Steakhouse Parmesan Chicken brings restaurant-quality dining to your kitchen with minimal effort and maximum flavor. The crispy, cheesy crust and perfectly cooked chicken make this recipe a guaranteed family favorite. Give it a try tonight and enjoy the satisfaction of creating a steakhouse classic at home. Bon Appétit!

FAQs

• Can I use chicken thighs instead of breasts for this recipe?
  Yes! Chicken thighs work wonderfully and often stay juicier. Just adjust cooking time as needed since thighs may take slightly longer.
• How can I tell when the chicken is fully cooked?
  The most reliable method is using a meat thermometer – chicken is done at 165°F. Without a thermometer, cut into the thickest part; the meat should be opaque with no pink.
• Can I prepare this dish ahead of time?
  You can bread the chicken up to 24 hours ahead and refrigerate it uncovered. Cook just before serving for best results.
• What’s the best way to prevent the breading from falling off?
  Make sure to pat the chicken completely dry before starting, and after breading, let it rest for 5 minutes to help the coating adhere better.
• Is this recipe kid-friendly?
  Absolutely! The crispy exterior and mild flavors make this a hit with kids. You can reduce the amount of Italian seasoning if serving very young children.