Ingredients for Longhorn Steakhouse Parmesan Chicken

Chicken & Coating

• Chicken Breasts: Boneless, skinless, please! I usually grab the thicker ones and butterfly them myself for even cooking. Don’t use those super thin cutlets, they just dry out too fast.
• All-Purpose Flour: This is our base for that crispy coating. I’ve tried gluten-free flour once, and it worked… kinda. It didn’t get quite as golden, but it was still tasty!

• Eggs: The glue that holds it all together. I usually use large eggs, and honestly, don’t skimp on these, they’re crucial for the breading to stick.

• Panko Breadcrumbs: Oh, Panko, how I love thee! These give us that incredible crunch. Regular breadcrumbs are fine, but Panko just takes it up a notch. Seriously, don’t skip the Panko.

• Parmesan Cheese (grated): For the coating, you want finely grated Parmesan. It mixes into the Panko beautifully and adds that salty, umami kick. I usually buy a block and grate it myself, the pre-grated stuff can be a bit dry sometimes.

Creamy Parmesan Sauce

• Heavy Cream: This is where the magic happens for the sauce. Don’t use skim milk, just don’t! We need that richness. I once tried half-and-half, and while it was okay, it just wasn’t as luxurious.
• Chicken Broth: Adds depth and helps thin the sauce just enough. I always keep a good quality low-sodium broth on hand.
• Garlic: Fresh garlic, always! Minced. I’m a garlic fiend, so I usually add a little extra than what the recipe calls for. You can never have too much garlic, right?
• Parmesan Cheese (freshly grated): For the sauce, you absolutely need freshly grated Parmesan. The pre-shredded stuff has anti-caking agents that can make your sauce gritty. Trust me, I learned that the hard way.

Flavor Boosters & Finishing Touches

• Olive Oil: For searing the chicken. A good quality extra virgin olive oil makes a difference, but honestly, any decent olive oil will do the job.
• Salt & Black Pepper: Seasoning is key! I always taste as I go, adding more if needed. Don’t be shy with the pepper!
• Fresh Parsley: Chopped, for garnish. It adds a lovely pop of color and freshness. I just love how it smells when I chop it!

Crafting Your Longhorn Steakhouse Parmesan Chicken

Prep the Chicken:

Okay, first things first, let’s get that chicken ready. Pat your boneless, skinless chicken breasts super dry with paper towels. This is crucial for a crispy coating, truly! If they’re thick, butterfly them or gently pound them to about 1/2-inch thickness. You want them even so they cook through at the same rate. Now, season both sides with a good sprinkle of salt and pepper. Don’t be shy here, flavor starts with seasoning the meat itself!

Set Up Breading Stations:

Next up, breading! Get three shallow dishes ready. In the first, put your flour seasoned with a pinch of salt and pepper. In the second, whisk those eggs until they’re light and frothy. In the third, combine your Panko breadcrumbs and grated Parmesan cheese, giving it a good mix. This is where I always make a mess, flour flying everywhere, but it’s part of the fun, right? Make sure your Panko and cheese are well combined for that even crunch.

Bread the Chicken:

Time to get your hands dirty! Take one chicken breast, dredge it in the seasoned flour, shaking off any excess. Then, dip it into the whisked egg, letting any extra drip off. Finally, press it firmly into the Panko-Parmesan mixture, making sure it’s completely coated. You want a good, thick layer! Place the breaded chicken on a clean plate or cutting board. Repeat with the remaining chicken. Gosh, it already smells promising!

Sear the Chicken:

Heat a large skillet over medium-high heat with a good glug of olive oil. We want it hot enough to get a golden crust, but not so hot it burns. Once shimmering, carefully place the breaded chicken breasts in the skillet. Don’t overcrowd the pan, hon, or they won’t get crispy! Sear for about 4-5 minutes per side, until they’re beautifully golden brown and cooked through. I usually aim for an internal temp of 165°F (74°C). This step is where all that hard work with the breading pays off!

Make the Creamy Parmesan Sauce:

Once the chicken is done, remove it from the skillet and set aside. Reduce the heat to medium-low. Add your minced garlic to the skillet and sauté for about 30 seconds until fragrant oh, that smell! Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for a minute, then slowly whisk in the heavy cream. Keep whisking gently until it starts to thicken slightly, probably 3-5 minutes. Don’t walk away now, you want that creamy consistency!

Finish the Sauce & Serve:

Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it’s melted and the sauce is smooth and luscious. Season with salt and pepper to taste, remember, the Parmesan adds salt too! Return the cooked chicken breasts to the skillet, spooning that gorgeous sauce generously over them. Garnish with fresh chopped parsley. The result? A truly comforting, rich, and savory Longhorn Steakhouse Parmesan Chicken that looks and smells absolutely divine. Dig in, friend!

Longhorn Steakhouse Parmesan Chicken Storage Tips

This Longhorn Steakhouse Parmesan Chicken actually holds up pretty well, which is great for busy weeks! Once cooled, transfer any leftovers to an airtight container. It’ll keep beautifully in the fridge for up to 3-4 days. Now, when it comes to reheating, I’ve learned a thing or two. I microwaved it once, and the sauce separated so don’t do that, lol. The best way is gently on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce back up. Or, even better, in the oven at 300°F (150°C) until warmed through, covered loosely with foil. The chicken stays more tender that way, honestly. It’s still delicious, just a little less crispy than fresh, which is to be expected!

Ingredient Substitutions for Longhorn Steakhouse Parmesan Chicken

I’ve definitely experimented with this Longhorn Steakhouse Parmesan Chicken recipe when I’ve been missing an ingredient or two! For the chicken, if you only have chicken thighs, they work too, but the cooking time will be a bit longer, and they won’t be quite the same texture as the breast, just a heads-up. For the breading, if Panko is nowhere to be found, regular fine breadcrumbs will do, but you’ll lose some of that signature crunch. I tried adding a little crushed cornflake once for extra crisp, and it worked… kinda! It was different, but not bad. If you’re out of heavy cream, a mixture of milk and a tablespoon of cornstarch (slurry, remember?) can thicken the sauce, but the richness won’t be quite as decadent. And for Parmesan, well, there’s no real substitute for that specific flavor, but a good Pecorino Romano could offer a similar salty kick, though it’s a bit sharper.

Longhorn Steakhouse Parmesan Chicken Serving Suggestions

Oh, the pairings for this Longhorn Steakhouse Parmesan Chicken are endless, depending on your mood! For a truly comforting meal, I love serving it with a simple side of buttered egg noodles or a creamy mashed potato it’s perfect for soaking up all that amazing sauce. A fresh green salad with a tangy vinaigrette is always a good idea to cut through the richness, honestly. And for veggies? Steamed asparagus or some roasted broccoli always hit the spot. Drink-wise, a crisp white wine, like a Pinot Grigio, or even just a tall glass of sparkling water with lemon, complements it beautifully. This dish and a good rom-com? Yes please. It’s perfect for a cozy night in, making you feel all warm and fuzzy inside.

Cultural Backstory of Parmesan Chicken

While this specific Longhorn Steakhouse Parmesan Chicken is a modern American restaurant take, the concept of chicken coated in breadcrumbs and cheese, then smothered in sauce, has roots stretching back to Italian-American kitchens. Think Chicken Parmigiana, a dish born from Italian immigrants adapting classic Italian flavors and techniques with ingredients readily available in America. It’s a beautiful fusion, really, of Italian comfort food traditions and American culinary innovation. For me, discovering this Longhorn version was like finding a new chapter in that story. It’s a testament to how food evolves, adapts, and becomes something new and beloved, carrying echoes of its past while creating new memories. It’s a dish that feels familiar yet exciting, a true comfort classic.

Frequently Asked Questions

→ Can I make the Longhorn Steakhouse Parmesan Chicken ahead of time?

You can definitely prep the chicken by breading it a few hours in advance and keeping it in the fridge. The sauce can also be made ahead and gently reheated, adding a splash of broth if it’s too thick. I find cooking it fresh is best, though!

→ What if my Parmesan sauce is too thin or too thick?

If it’s too thin, you can whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and simmer for a minute. If it’s too thick, just gradually whisk in a little more chicken broth or milk until it reaches your desired consistency. I’ve been there, it’s fixable!

→ How do I get my chicken perfectly crispy for this Longhorn Steakhouse Parmesan Chicken?

The key is patting the chicken completely dry before breading, using Panko breadcrumbs, and not overcrowding the skillet when searing. Give each piece room to breathe and crisp up! I once crammed too many in, and they just steamed, oops.

→ How long will Longhorn Steakhouse Parmesan Chicken leftovers last?

Stored in an airtight container in the refrigerator, your Longhorn Steakhouse Parmesan Chicken will be delicious for up to 3-4 days. I wouldn’t push it past that, just to be safe. Reheating gently on the stovetop is my preferred method, it keeps it from drying out.

→ Can I use a different type of cheese for the sauce?

While Parmesan is classic for this Longhorn Steakhouse Parmesan Chicken, you could certainly experiment! I’ve tried adding a little Fontina or Gruyere for extra meltiness and a different flavor profile. Just be aware it won’t taste exactly like the Longhorn original, but it could be a delicious variation!