Description
Recreate Longhorn Steakhouse Parmesan Chicken with this easy, personal recipe. Get tender chicken, crispy coating, and rich sauce right in your kitchen!
Ingredients
Scale
- Chicken & Dredging:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total), butterflied if thick
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese (freshly grated is best)
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil or canola oil, for frying
- Sauce & Flavor Boosters:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for topping
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep Your Chicken & Dredging Station:: First things first, let’s get those chicken breasts ready. I usually pat them super dry with paper towels—this is key for that crispy crust, trust me. If they’re thick, butterfly them gently. Now, set up your dredging station: one shallow dish with flour, one with beaten eggs (a little splash of water helps thin them out), and one with a mix of Panko, grated Parmesan, salt, and pepper. It always feels a bit like a science experiment, doesn’t it? Make sure to really press that Panko mixture onto the chicken; you want a good, even coat for that signature Longhorn Steakhouse Parmesan Chicken crunch.
- Pan-Fry the Chicken to Golden Glory:: Heat a good amount of oil in a large skillet over medium-high heat. I usually go for about an inch of oil. Once it’s shimmering, gently place your coated chicken breasts in, making sure not to overcrowd the pan. This is where I always forget to keep an eye on the temperature, and sometimes they get a little too dark too fast! Cook for about 3-4 minutes per side, until they’re beautifully golden brown and cooked through. You’ll hear that satisfying sizzle, and the smell? Oh, it’s incredible. Transfer them to a wire rack to drain while you make the sauce – keeps ’em crispy!
- Crafting the Rich Sauce:: Now for the star sauce! In the same skillet (after draining most of the oil, leave a little bit of those crispy bits though!), melt your butter over medium heat. Add the minced garlic and cook until it’s fragrant – about 30 seconds, seriously, don’t let it burn! Then, pour in the chicken broth and heavy cream. Bring it to a gentle simmer, letting it thicken slightly. It should smell absolutely divine, like a fancy restaurant kitchen. This is where the magic really happens for our creamy sauce!
- Bringing the Flavors Together:: Once your sauce has thickened a bit, stir in some more grated Parmesan cheese. Keep stirring until it’s all melted and smooth. I usually taste it at this point to adjust for salt and pepper; sometimes it needs a little more, sometimes it’s just right. This is where you can really make it your own. The sauce should coat the back of a spoon – that’s how you know it’s ready. It’s a creamy, dreamy concoction, and it’s what makes this dish so special.
- A Quick Simmer & Final Cheese Layer:: Return the cooked chicken breasts to the skillet, nestling them gently into that luscious sauce. Spoon some of the sauce over each piece to coat them beautifully. Now, here’s my little secret: sprinkle a bit more Parmesan cheese over the top of each chicken breast. Cover the skillet and let it simmer for just a few minutes, maybe 3-5, until the cheese is melted and bubbly. This step really infuses the chicken with all that creamy, garlicky goodness. Honestly, the kitchen smells heavenly at this point!
- Garnish and Serve Your Longhorn Steakhouse Parmesan Chicken:: Finally, it’s time for the grand reveal! Remove the skillet from the heat. Garnish generously with fresh chopped parsley. The vibrant green against the golden chicken and creamy sauce is just gorgeous. Serve immediately, perhaps with some pasta or a simple green salad. Each bite should be tender, crispy, and bursting with that rich, cheesy flavor you love from the Longhorn Steakhouse Parmesan Chicken. Don’t be shy about spooning extra sauce over everything!