Longhorn Steakhouse’s Famous Parmesan Crusted Chicken
Introduction
There’s something magical about recreating restaurant favorites in your own kitchen. The aroma, the sizzle, the anticipation—and then that first bite that transports you back to your favorite booth at Longhorn Steakhouse. I made this last night and it is AMAZING! Tastes just like the restaurant. This recipe is from Longhorn Steakhouse. My Mom found the recipe in the paper years ago, and it has since become a cherished family treasure that we pull out for special dinners, Sunday meals, and anytime we’re craving that perfect combination of juicy chicken and crispy, cheesy goodness.
This Parmesan Crusted Chicken features tender, juicy chicken breasts topped with a creamy Parmesan sauce and a golden, crispy crust that crackles with every bite. The contrast between the tender meat and the crunchy topping creates a texture symphony that will have everyone at your table reaching for seconds. Whether you’re cooking for a weeknight family dinner or entertaining guests, this dish delivers restaurant-quality results with surprisingly simple techniques.
Ingredients
For the Chicken:
· 4 boneless, skinless chicken breasts (about 6-8 ounces each)
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon garlic powder
· ½ cup all-purpose flour
· 2 large eggs
· 2 tablespoons milk
· 1 cup panko breadcrumbs
· ½ cup grated Parmesan cheese (the good stuff, not the can)
· ¼ cup vegetable oil for frying
For the Creamy Parmesan Sauce:
· 2 tablespoons butter
· 2 cloves garlic, minced
· 2 tablespoons all-purpose flour
· 1 cup chicken broth
· 1 cup heavy cream
· ½ cup grated Parmesan cheese
· ¼ teaspoon salt
· ⅛ teaspoon black pepper
· Pinch of nutmeg (optional but recommended)
For the Parmesan Crust Topping:
· ½ cup grated Parmesan cheese
· ½ cup panko breadcrumbs
· 2 tablespoons melted butter
· ½ teaspoon Italian seasoning
· ¼ teaspoon paprika
Instructions
Step 1: Prepare the Chicken
1. Place each chicken breast between two sheets of plastic wrap or parchment paper.
2. Using a meat mallet or rolling pin, gently pound to an even thickness of about ½ inch. This ensures even cooking.
3. Season both sides of the chicken with salt, pepper, and garlic powder.
4. Set up a breading station with three shallow dishes:
· Dish 1: Flour
· Dish 2: Eggs beaten with milk
· Dish 3: Panko breadcrumbs mixed with ½ cup Parmesan cheese
5. Dredge each chicken breast first in flour, shaking off excess.
6. Dip in egg mixture, allowing excess to drip off.
7. Press firmly into the panko-Parmesan mixture, coating both sides thoroughly.
8. Place breaded chicken on a wire rack and let rest for 10-15 minutes (this helps the coating adhere better).
Step 2: Pan-Fry the Chicken
1. Heat vegetable oil in a large skillet over medium-high heat.
2. Carefully place chicken in the hot oil (work in batches if needed to avoid overcrowding).
3. Cook for 4-5 minutes per side until golden brown and chicken reaches an internal temperature of 165°F.
4. Transfer to a paper towel-lined plate to drain excess oil.
5. Place on a baking sheet and set aside.
Step 3: Prepare the Parmesan Sauce
1. In the same skillet (wipe out excess oil but leave the flavorful bits), melt butter over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Whisk in flour and cook for 1-2 minutes to make a roux.
4. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan.
5. Slowly add heavy cream while whisking continuously.
6. Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
7. Stir in ½ cup Parmesan cheese, salt, pepper, and nutmeg until cheese is melted and sauce is smooth.
8. Remove from heat.
Step 4: Assemble and Create the Crust
1. Preheat your oven’s broiler to high.
2. Pour the Parmesan sauce over the fried chicken breasts on the baking sheet, coating them evenly.
3. In a small bowl, combine ½ cup Parmesan cheese, ½ cup panko breadcrumbs, melted butter, Italian seasoning, and paprika.
4. Sprinkle this crust mixture generously over the saucy chicken.
5. Place under the broiler for 2-3 minutes until the topping is golden brown and bubbly. Watch carefully—it can burn quickly!
Step 5: Rest and Serve
1. Remove from oven and let rest for 5 minutes.
2. Serve hot with your favorite sides.
Methods
The Pounding Method
Pounding chicken breasts to uniform thickness is crucial for even cooking. This technique ensures that thin parts don’t dry out while waiting for thicker sections to cook through. Place the chicken in a zip-top bag or between plastic wrap to prevent splattering, and use the flat side of a meat mallet or a heavy skillet.
The Breading Method
The three-step breading process (flour, egg wash, breadcrumb) creates layers that build texture and help the coating stick. Resting the breaded chicken allows the coating to hydrate slightly and adhere better during frying, preventing that dreaded “shell slipping off” phenomenon.
The Pan-Fry Then Broil Method
This hybrid approach gives you the best of both worlds: the crispy exterior from pan-frying and the melty, golden cheese crust from broiling. Pan-frying creates a solid foundation, while the brief broiler blast transforms the topping into something spectacular.
The Roux-Based Sauce Method
Starting the sauce with a butter and flour roux thickens it properly and adds depth. Whisking continuously prevents lumps, and using warm liquid helps incorporate smoothly. Scraping up the fond (browned bits) from the pan adds incredible flavor to the sauce.
History
Longhorn Steakhouse opened its first location in 1981 in Atlanta, Georgia, founded by George McKerrow Jr., who wanted to create a casual dining experience with high-quality steakhouse fare. The chain grew throughout the Southeast before being acquired by Darden Restaurants in 2007.
The Parmesan Crusted Chicken appeared on the menu in the late 1990s as part of an effort to diversify beyond steaks and appeal to diners seeking poultry options. It quickly became one of their most popular non-steak items, beloved for its indulgent combination of textures and flavors.
The recipe my Mom found in the paper was likely part of a promotional feature where restaurants share signature recipes with home cooks—a tradition that helps build brand loyalty and brings restaurant favorites into American kitchens. This particular recipe has appeared in various newspapers and cooking columns since the early 2000s, often during grilling season or as a “copycat recipe” feature.
What makes this dish special is its accessibility—while Longhorn is known for steaks, this chicken dish demonstrates that a steakhouse can create memorable poultry dishes too. It represents the American steakhouse tradition of taking simple ingredients and elevating them through technique and generous portions.
Benefits
Nutritional Benefits (Per Serving, Approximate):
· Protein: 45-50g (excellent for muscle maintenance and satiety)
· Calcium: 25-30% of daily value (from Parmesan cheese)
· Iron: 10-15% of daily value
· Vitamin B12: 20-25% of daily value
Other Benefits:
· Restaurant Quality at Home: Save money by recreating a $20+ restaurant dish for a fraction of the cost.
· Crowd-Pleaser: The combination of crispy, creamy, and savory appeals to both adults and children.
· Versatile Base: Once mastered, you can adapt the technique to other proteins like pork chops or fish.
· Make-Ahead Friendly: You can prepare components in advance for easier entertaining.
· Impressive Presentation: The golden crust makes this dish look like it came from a professional kitchen.
Formation
The formation of this dish—how all the elements come together—is a study in culinary contrast and harmony.
Foundation: The Chicken
The pounded chicken breast serves as a tender, neutral canvas. By pounding it thin, we ensure it cooks quickly and remains juicy, while the breading provides a protective barrier during frying.
First Layer: The Breading
The panko-Parmesan mixture creates a craggy surface that not only crisps beautifully during frying but also provides texture peaks and valleys that will later catch and hold the sauce.
Second Layer: The Sauce
The creamy Parmesan sauce acts as both a flavor bridge and a moisture barrier. It keeps the chicken moist while providing a rich, savory base for the final crust. The sauce clings to the craggy breading, creating pockets of creaminess.
Crown: The Crust Topping
The final topping—more Parmesan, more panko, butter, and seasonings—is the crowning glory. Broiling transforms this mixture into a golden, bubbling crust that adds crunch, nuttiness, and visual appeal.
The Final Assembly
When you cut into the finished dish, you experience four distinct layers: the crispy topping, the creamy sauce, the crunchy breading, and the tender chicken—all working together in perfect harmony.
Conclusion
This Longhorn Steakhouse Parmesan Crusted Chicken represents everything we love about comfort food elevated to something special. It’s the dish that turns an ordinary Tuesday night into an occasion, that makes guests think you spent hours in the kitchen when you actually followed a straightforward recipe passed down through families and newspapers.
The beauty of this recipe lies in its approachability. Yes, it has multiple components, but each step is simple and the result is greater than the sum of its parts. The crispy, buttery crust gives way to creamy sauce that complements the juicy chicken beneath—it’s a textural experience that satisfies on every level.
I made this last night and it is AMAZING! Tastes just like the restaurant. This recipe is from Longhorn Steakhouse, preserved and shared because some things are too good to keep to ourselves. My Mom found the recipe in the paper, and now I’m passing it to you. Whether you serve it with garlic mashed potatoes, roasted vegetables, or a simple salad, this dish will earn a permanent place in your recipe rotation.
For the Lovers
This dish has a special place in the hearts of everyone who tries it, but it holds particular significance for lovers—both of food and of each other.
For the couple cooking together, this recipe offers the perfect opportunity for kitchen teamwork. One person can handle the breading station while the other manages the frying. You can whisk the sauce together, stealing kisses between stirs. The assembly under the broiler requires coordination and trust—”Watch it, it’s almost done!” becomes a shared moment of culinary anticipation.
The dish itself is romantic in its composition: rich, indulgent, and clearly made with care. The golden crust, the creamy sauce, the tender chicken—these are ingredients that say “you’re worth the extra effort.” It’s the kind of meal you prepare for anniversary dinners, Valentine’s Day, or those quiet evenings when you want to remind someone how much they mean to you.
I think of my parents when I make this recipe. My Mom found it in the paper and made it for my Dad, who declared it his favorite meal. Years later, they still light up when it’s on the menu at home. Food has a way of becoming intertwined with memory, and this Parmesan Crusted Chicken now carries decades of family love within its crispy layers.
So whether you’re cooking for your family, your friends, or that special someone, know that you’re not just following a recipe—you’re participating in a tradition of love expressed through food. And that’s something truly worth savoring.
Enjoy every crispy, creamy, delicious bite!
