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This version of Longhorn Steakhouse Parmesan Chicken is my go-to when I want something that tastes like a restaurant meal but comes together without drama. It’s a crispy, cheesy, golden-baked chicken that hits that comforting, slightly indulgent note—perfect for weeknights, casual dinner guests, or a cozy weekend supper. If you love a parmesan crusted chicken with a melty mozzarella finish, this copycat Longhorn recipe should be on your rotation. If you want a saucier, pasta-ready companion, try Creamy Garlic Parmesan Chicken Pasta for a great pairing.
Why you’ll love this dish
This recipe delivers a crunchy breadcrumb exterior and a tender, juicy interior, topped with a simple garlic-Parmesan-mozzarella blend that melts into a golden, bubbly finish. It’s fast-ish—most of the hands-on time is breading and pan-searing—and then the oven does the rest. It’s kid-approved, budget-friendly, and scales easily if you’re feeding a crowd.
“Exactly like the restaurant version—crispy outside, juicy inside, and that cheesy top is everything.” — a happy home cook
How this recipe comes together
Start by seasoning and setting up a classic dredge station: flour, egg wash, and a flavorful breadcrumb-Parmesan mix. After a quick pan-sear to build color and crunch, assemble the cheesy topping and finish the chicken in the oven until the internal temperature reaches 165°F. The result is crisp, cheesy, and reliably comforting.
What you’ll need
4 chicken breasts, boneless skinless.
1 cup bread crumbs.
1 cup grated Parmesan cheese.
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.
Substitutions and tips: use Panko for extra crunch, gluten-free breadcrumbs and flour for a GF version, or swap part-skim mozzarella for full-fat for a richer topping. If you like more garlic, add another clove or a sprinkle of garlic powder to the breadcrumb mix.
Step-by-step instructions
- Preheat the oven to 375°F. Lightly grease a baking dish large enough for the four chicken breasts.
- In one shallow dish, mix 1 cup bread crumbs, half the Parmesan (1/2 cup), 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a second dish, beat 2 large eggs with 1/4 cup milk. In a third dish, place 1/2 cup all-purpose flour.
- Pat the chicken breasts dry. Dredge each breast in flour, shaking off excess, then dip into the egg mixture, and finally coat evenly with the breadcrumb-Parmesan mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken 3–4 minutes per side until golden brown—this locks in moisture and creates a crisp crust.
- Transfer the seared chicken to the prepared baking dish in a single layer.
- In a small bowl, combine the remaining 1/2 cup grated Parmesan, 1 cup shredded mozzarella, and 2 cloves garlic, minced. Sprinkle this mixture evenly over each chicken breast.
- Bake for 20–25 minutes, or until the chicken is cooked through (165°F internal temperature) and the cheese is melted and slightly golden. Let rest 3–5 minutes before serving.
Best ways to enjoy it
Serve this parmesan chicken alongside a crisp Caesar or mixed green salad, garlic mashed potatoes, or buttered pasta for a comforting meal. For lighter fare, pair with roasted asparagus or a lemony quinoa salad. If you want a dinner that doubles as leftovers for lunch, slice the chicken over a bed of greens or stuff into warm rolls with marinara. For a creamy, carb-forward option, check out Creamy Garlic Parmesan Chicken Pasta as a delicious accompaniment.
Storage and reheating tips
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. To freeze, wrap each breast tightly in plastic wrap and foil or place in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Reheat in a 375°F oven for 10–15 minutes (covered with foil for the first half to retain moisture), or crisp back up in a skillet over medium heat for a few minutes per side. Microwaving works in a pinch but will soften the crust.
Pro chef tips
- Pound the chicken to even thickness (about 1/2–3/4 inch) for uniform cooking and faster, juicier results.
- Don’t overcrowd the pan when searing—work in batches if needed—to keep the crust crisp.
- Use a meat thermometer to avoid overcooking; pull the chicken at 160°F and let it rest to reach 165°F.
- For a stronger flavor, toast the breadcrumbs lightly in the pan before dredging or add a tablespoon of melted butter to the breadcrumb mix.
Creative twists
- Add a tablespoon of lemon zest to the cheese topping for brightness.
- Stir 1/4 cup chopped sun-dried tomatoes or crumbled bacon into the Parmesan-mozzarella topping before baking.
- Swap Italian seasoning for smoked paprika and cayenne for a spicy, smoky crust.
- For a lower-carb option, replace breadcrumbs with crushed pork rinds or almond flour.
Helpful answers
Q: Can I use bone-in chicken?
A: Yes, but increase the baking time and finish in the oven until the thickest part reaches 165°F. Bone-in pieces will need longer—plan for 35–45 minutes depending on size.
Q: How can I make this gluten-free?
A: Use gluten-free all-purpose flour and gluten-free breadcrumbs or crushed GF crackers. Panko-style GF crumbs give the best crunchy texture.
Q: Is there a way to make this ahead?
A: You can bread the chicken and store it covered in the fridge for up to 24 hours before searing and baking. Alternatively, assemble and bake, then reheat gently when ready to serve.
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Creamy Garlic Parmesan Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta
Longhorn Steakhouse Parmesan Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A crispy, cheesy, golden-baked chicken reminiscent of the popular restaurant dish, perfect for weeknights or casual dinners.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 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
Instructions
- Preheat the oven to 375°F. Lightly grease a baking dish large enough for the four chicken breasts.
- In one shallow dish, mix 1 cup bread crumbs, 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
- In a second dish, beat the eggs with milk. In a third dish, place the flour.
- Pat chicken breasts dry and dredge each in flour, dip into the egg mixture, and coat with the breadcrumb-Parmesan mixture.
- Heat olive oil in a skillet over medium-high heat and cook chicken for 3–4 minutes per side until golden brown.
- Transfer the seared chicken to the prepared baking dish in a single layer.
- In a bowl, combine remaining 1/2 cup Parmesan, mozzarella, and minced garlic; sprinkle over chicken breasts.
- Bake for 20–25 minutes, or until chicken is cooked through and cheese is melted and golden.
- Let rest for 3–5 minutes before serving.
Notes
For extra crunch, use Panko breadcrumbs. For a gluten-free version, substitute with gluten-free breadcrumbs and flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg