Description
Recreate Longhorn Steakhouse Parmesan Chicken at home! Tender chicken, crispy coating, creamy sauce. So good, you’ll wanna make it tonight.
Ingredients
Scale
- Chicken & Coating:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total), sliced horizontally into 8 cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Creamy Parmesan Sauce:
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- Seasonings & Flavor Boosters:
- 1 tsp salt, divided (plus more to taste)
- 1/2 tsp black pepper, divided (plus more to taste)
- Finishing Touches:
- Fresh parsley, chopped (for garnish)
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.