Ingredients

• Chicken Breasts: Boneless, skinless, please! These are the canvas for our Longhorn Steakhouse Parmesan Chicken masterpiece. I always try to get evenly sized ones for even cooking, otherwise, you end up with one dry piece and one still raw.
• All-Purpose Flour: This is our base for that glorious crispy coating. Don’t use anything fancy, just plain old AP flour. I tried rice flour once for gluten-free, and it worked… kinda, but the texture wasn’t quite the same.
• Panko Breadcrumbs: These are non-negotiable for that extra crunch! Honestly, regular breadcrumbs just don’t give you the same texture. I add a little extra sometimes, I mean, who doesn’t love more crunch?
• Parmesan Cheese (grated): Freshly grated is the way to go, trust me. The pre-shredded stuff has anti-caking agents that make the sauce a bit grainy. I learned that the hard way when my sauce looked a bit, well, chunky.
• Heavy Cream: This is where the magic happens for our creamy sauce. Don’t even think about skim milk, just don’t. This is a treat, let’s embrace the richness!
• Garlic: Fresh garlic, minced, please! The smell alone makes my kitchen feel like a fancy restaurant. I always add a little extra, because can you ever really have too much garlic? I don’t think so.
• Chicken Broth: Adds depth to the sauce without making it too heavy. I usually keep a good quality low-sodium one on hand.
• Olive Oil & Butter: A combo for frying the chicken and building the sauce. The olive oil gets it hot, the butter adds flavor. It’s a classic duo for a reason.
• Salt & Black Pepper: Essential flavor boosters. Season at every step, but taste as you go! I once over-salted the chicken AND the sauce, and oops, that was a salty dinner!

Instructions

Prep the Chicken & Breading:

Okay, first things first, let’s get those chicken breasts ready for our Longhorn Steakhouse Parmesan Chicken. Slice your chicken breasts horizontally to create thinner cutlets about half an inch thick. This helps them cook evenly and quickly. Now, set up your dredging stations: one shallow dish with flour seasoned generously with salt and pepper, another with a beaten egg (or two, depending on chicken quantity), and a third with panko breadcrumbs mixed with half of your grated Parmesan. I always forget to season the flour, so don’t be like me! You want to see the salt and pepper in there, for real.

Coat and Fry the Chicken:

Heat a large skillet over medium-high heat with a good splash of olive oil and a pat of butter. While that’s warming up, dredge each chicken cutlet: first in the seasoned flour, shaking off any excess, then into the egg wash, letting any extra drip off, and finally into the Parmesan panko mixture, pressing gently to ensure it sticks. Once the oil is shimmering, carefully place the chicken into the skillet. Don’t overcrowd the pan, you might need to do this in batches. I always try to cram too much in, and then the chicken steams instead of browns. Oops! Cook for about 3-4 minutes per side, until golden brown and cooked through. Set aside on a plate.

Start the Creamy Parmesan Sauce:

Alright, don’t clean that skillet yet! We’re using those delicious browned bits, hon. Reduce the heat to medium. Add another small pat of butter if needed, then toss in your minced garlic. Sauté for about 30 seconds until it smells fragrant seriously, this is one of my favorite kitchen smells! Be careful not to burn it, burnt garlic tastes bitter, and we don’t want that for our Longhorn Steakhouse Parmesan Chicken sauce. Now, pour in the chicken broth, scraping up all those yummy brown bits from the bottom of the pan. Let it simmer for a minute or two.

Build the Rich Sauce:

Now for the creamy goodness! Pour in your heavy cream. Bring it to a gentle simmer, stirring occasionally. Let it thicken slightly, about 3-5 minutes. This is where you really start to see the sauce come to life. I once walked away for ‘just a second’ and almost had an overflowing creamy mess, so stay close! Stir in the remaining grated Parmesan cheese until it’s melted and smooth. Season with a pinch of salt and pepper to taste. Remember, the Parmesan is salty, so taste before adding too much. You want it just right.

Combine and Finish:

Once your sauce is perfectly creamy and seasoned, gently nestle the cooked Longhorn Steakhouse Parmesan Chicken cutlets back into the skillet. Spoon some of that glorious sauce over each piece of chicken, making sure every inch is coated. I love seeing the sauce cling to the crispy breading, it’s just so satisfying. Let it simmer together for another 2-3 minutes, just to warm the chicken through and let those flavors meld. This step is crucial for getting all the flavors to sing together. Sometimes my kids get impatient here, but it’s worth the wait!

Serve It Up:

And there you have it! Your homemade Longhorn Steakhouse Parmesan Chicken is ready to shine. I usually garnish with a sprinkle of fresh parsley or a little extra Parmesan, just for that pretty finish. The chicken should be tender, the coating crispy, and the sauce rich and velvety. It smells absolutely divine, like a fancy dinner, but it’s all from your kitchen! Serve immediately and watch everyone’s eyes light up. Honestly, this dish always gets rave reviews.

Storage Tips

So, you’ve got some leftover Longhorn Steakhouse Parmesan Chicken? Lucky you! Store any cooled leftovers in an airtight container in the fridge. It’s usually good for about 3-4 days. Now, here’s a little secret from my kitchen trials: reheating is best done gently. I once microwaved it on high, and the sauce separated and the breading got soggy so don’t do that, lol. I find reheating it in a skillet on low heat with a tiny splash of broth or cream works wonders for the sauce, and a quick blast in the air fryer can bring back some of that crispiness to the chicken. The sauce holds up pretty well, but the breading will soften, that’s just the nature of the beast. Still tastes amazing though!

Ingredient Substitutions for Longhorn Steakhouse Parmesan Chicken

I’m all about experimenting in the kitchen, and this Longhorn Steakhouse Parmesan Chicken is pretty forgiving when it comes to swaps. For the chicken, if you don’t have breasts, boneless, skinless chicken thighs would work, they’ll just need a little longer to cook and might be less uniform. I tried turkey cutlets once, and it worked… kinda, but they were a bit drier. If you’re out of heavy cream, half-and-half can work in a pinch, but the sauce won’t be quite as rich and velvety. I’ve also swapped Parmesan for Pecorino Romano for a sharper, saltier kick, and that was a hit! For the breading, if no panko, regular breadcrumbs are okay, but you’ll lose some of that signature crunch. Don’t be afraid to try different things based on what you have!

Serving Longhorn Steakhouse Parmesan Chicken

This Longhorn Steakhouse Parmesan Chicken is a star on its own, but it really shines with the right supporting cast. I love serving it with a simple, fresh side salad tossed in a light vinaigrette it cuts through the richness beautifully. A bed of al dente pasta, like fettuccine or linguine, is also a classic choice, the creamy sauce clings to it so well! For a lighter option, some steamed green beans or asparagus are fantastic. And for drinks? A crisp white wine, like a Pinot Grigio, or even a sparkling water with a lemon wedge, pairs wonderfully. Honestly, this dish and a good rom-com on a Friday night? Yes please. It works for a casual weeknight or a special occasion.

Longhorn Steakhouse Parmesan Chicken: A Little Backstory

While the exact origins of Longhorn’s specific take on Parmesan Chicken are a bit of a mystery, its roots are firmly planted in classic Italian-American cuisine, a beautiful fusion of Italian comfort food adapted for American palates. Dishes like Chicken Parmesan have been a staple in American homes and restaurants for decades, evolving from old-world recipes. For me, this dish is special because it reminds me of those cozy, comforting restaurant meals that feel like a hug. It’s a modern classic that brings a little bit of that steakhouse magic right into my home kitchen, allowing me to recreate a beloved flavor profile without having to leave my house. It’s about bringing joy and deliciousness to the table.

Frequently Asked Questions about Longhorn Steakhouse Parmesan Chicken

→ Can I bake the Longhorn Steakhouse Parmesan Chicken instead of frying?

You can! After breading, place the chicken on a wire rack over a baking sheet. Bake at 400°F (200°C) for about 20-25 minutes, flipping halfway. It won’t be quite as crispy as fried, but it’s a lighter option. I’ve done it when I’m feeling lazy about oil splatter!

→ What if I don’t have fresh Parmesan for the Longhorn Steakhouse Parmesan Chicken?

While fresh is definitely best for that creamy sauce, you can use pre-grated Parmesan in a pinch. Just be aware that it might not melt as smoothly, and the flavor won’t be as robust. I tried it once, and the sauce was a bit gritty, but still edible!

→ How do I prevent the Longhorn Steakhouse Parmesan Chicken breading from getting soggy?

A few tricks! Make sure your oil is hot enough when frying. After cooking, place the chicken on a wire rack (not directly on a plate) to drain excess oil. And when adding to the sauce, don’t let it simmer too long. It’s a delicate balance!

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

You can, but I recommend making it fresh. Cream sauces can sometimes separate or get too thick when reheated. If you must, reheat it gently on the stovetop over low heat, stirring constantly, and maybe add a splash of broth or cream to loosen it up.

→ Can I add vegetables to the Longhorn Steakhouse Parmesan Chicken dish?

Absolutely! I’ve sometimes sautéed mushrooms or spinach with the garlic before adding the broth for an extra veggie boost. It adds another layer of flavor and makes it a more complete meal. Just wilt them down before adding liquids!