Longhorn Steakhouse Parmesan Chicken Recipe hits every comfort food craving with juicy chicken, a crispy cheesy crust, and a rich, garlicky cream sauce that tastes like a restaurant splurge. It uses simple ingredients, stays pretty budget-friendly, and still feels special enough for date night or a family dinner in under about 45–55 minutes. I tested this version way too many times, and my family never complained once, which tells you everything.
Reasons To Try This Longhorn Steakhouse Parmesan Chicken Recipe
This copycat Longhorn Steakhouse Parmesan Chicken recipe gives you that same cheesy, crusty top and creamy sauce without a big bill or a long wait. You control the salt, the spice, and the portion sizes, so it fits your crew and your pantry.
You also cook everything in a few simple steps, so it works on a weeknight but still feels like a restaurant treat. Leftovers taste amazing the next day, so you get bonus lunches out of one cooking session.
Tastes just like the restaurant version, maybe better, and the cheesy crust stays crispy under that creamy sauce. ★★★★★
Ingredients You Need
Chicken
- 4 boneless skinless chicken breasts, about 6 to 7 ounces each
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika
- 1 tablespoon olive oil or canola oil
I like medium thickness chicken breasts. If yours look huge, slice them in half horizontally so they cook evenly and stay juicy.
Parmesan crust topping
- 1 cup shredded Parmesan cheese
- Use a good quality wedge and shred it, or use a bag labeled “shredded Parmesan.” Avoid the powdery shelf-stable stuff.
- 1 cup shredded mozzarella cheese
- Whole milk mozzarella melts creamier than part skim.
- 1 cup panko bread crumbs
- Panko gives a crisp texture. Use regular bread crumbs if that is what you have.
- 3 tablespoons mayonnaise
- 2 tablespoons softened butter
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
- Pinch of red pepper flakes, optional
The mayo and butter help the topping brown and stay rich, just like the restaurant style crust.
Creamy Parmesan sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 cup chicken broth, low sodium
- 1 cup heavy cream or half and half
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Dijon mustard, optional but tasty
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
Use heavy cream for the richest sauce. Half and half works if you want it a little lighter. If the sauce tastes bland, add a pinch of extra salt and Parmesan.
Optional garnishes
- Fresh chopped parsley
- Extra grated Parmesan
- Crushed red pepper flakes
Pantry shortcuts and swaps
- Use pre-shredded Parmesan and mozzarella in a pinch, but grate fresh cheese if you want the best melt.
- Use jarred minced garlic if you do not want to chop cloves.
- Use boxed chicken stock or broth concentrate mixed with water.
- Use Italian blend cheese instead of mozzarella if that is what sits in your fridge.
Equipment list
- Large oven safe skillet or cast iron pan
- If you do not own one, brown the chicken in a skillet and transfer to a baking dish.
- Medium saucepan for the cream sauce
- Mixing bowl for the Parmesan crust mixture
- Whisk
- Tongs or spatula
- Instant read thermometer, very helpful for juicy chicken
Tips
- Pound thicker chicken breasts to an even thickness so they cook evenly and stay tender.
- Pat the chicken dry before seasoning so the spices stick and the surface browns well.
- Preheat the oven fully before you start browning the chicken.
- Mix the Parmesan crust topping while the chicken sears to save time.
- Grate Parmesan fresh if possible for better flavor and a smoother sauce.
- Do not boil the cream sauce hard, or it can separate and feel grainy.
- Pull the chicken from the oven when it hits 165 degrees in the thickest part.
- Let the chicken rest a few minutes before slicing so the juices stay inside.
How to Make Longhorn Steakhouse Parmesan Chicken
1: Season the chicken
Lay the chicken breasts on a cutting board and pat them dry with paper towels. Sprinkle both sides with salt, pepper, garlic powder, onion powder, and paprika. Rub the spices in so they coat the surface evenly.
If the chicken looks very thick on one side, cover it with plastic wrap and gently pound it with a meat mallet or rolling pin. Aim for about 3/4 inch thickness so it cooks evenly.
2: Sear the chicken
Heat the olive oil in a large oven safe skillet over medium high heat. When the oil shimmers, place the chicken breasts in the pan in a single layer. Sear the first side for about 4 to 5 minutes until it develops a deep golden crust.
Flip the chicken and cook the second side for another 3 to 4 minutes. You do not need to cook it through at this stage, because it will finish in the oven under the Parmesan crust.
3: Mix the Parmesan crust topping
While the chicken sears, grab a medium mixing bowl. Add the shredded Parmesan, shredded mozzarella, panko bread crumbs, mayonnaise, softened butter, Italian seasoning, garlic powder, dried parsley, and red pepper flakes if you use them. Stir everything together until the mixture looks like a thick, slightly sticky crumb topping.
If the mixture looks too dry and crumbly, add another teaspoon of mayo. If it looks too wet, sprinkle in a bit more panko.
4: Top the chicken and bake
Turn off the heat under the skillet once the chicken finishes searing. Spoon the Parmesan crust mixture over each chicken breast, pressing it gently so it sticks and covers the top evenly. Divide the topping fairly evenly so every piece gets a generous cheesy layer.
Place the skillet in a preheated 400 degree oven. Bake for about 10 to 15 minutes, until the chicken reaches 165 degrees inside and the topping turns golden and bubbly.
5: Broil for extra crispiness
Switch the oven to broil on high. Move the skillet to the upper third of the oven. Broil for 1 to 3 minutes, watching closely, until the Parmesan crust browns and crisps.
Pull the skillet out as soon as the top looks golden with some toasted spots. Set the chicken aside to rest while you make the sauce.
6: Make the creamy Parmesan sauce
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds to 1 minute, until it smells fragrant and just starts to turn golden. Sprinkle in the flour and whisk to form a smooth paste.
Cook this mixture for about 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while you whisk, then add the cream. Keep whisking until the sauce thickens slightly, about 3 to 5 minutes.
7: Add Parmesan and season the sauce
Lower the heat to medium low. Stir in the grated Parmesan, Italian seasoning, Dijon mustard, salt, and pepper. Whisk until the cheese melts and the sauce turns smooth and creamy.
Taste the sauce and adjust the seasoning. Add more salt, pepper, or Parmesan until the flavor hits that rich, slightly garlicky, cheesy note that you like.
8: Sauce
You can pour some of the sauce directly into the skillet around the chicken, or you can serve it on the side in a small pitcher. I like to spoon a little sauce on each plate, set a piece of Parmesan chicken on top, then drizzle more sauce over the top. Garnish with chopped parsley and a sprinkle of extra Parmesan.
Different Ways to Try It
- Gluten free: Use gluten free panko and swap the all purpose flour in the sauce for cornstarch mixed with a little cold broth.
- Lower carb: Skip the panko or cut it in half and use extra Parmesan instead for a more cheesy, less bready crust.
- Lighter dairy: Use half and half instead of heavy cream and reduce the butter by 1 tablespoon in the sauce.
- Spicier: Add extra red pepper flakes to the crust and a pinch of cayenne to the sauce.
- Veggie boost: Serve the chicken over sautéed spinach, roasted broccoli, or zucchini noodles instead of pasta.
- Different protein: Try this same method with boneless pork chops or turkey cutlets and adjust cooking time as needed.
How to Serve Longhorn Steakhouse Parmesan Chicken
Serve this Longhorn Steakhouse Parmesan Chicken over buttery mashed potatoes, pasta, or rice so the creamy sauce has something to soak into. Steamed or roasted vegetables like broccoli, green beans, or asparagus balance the richness nicely. A simple side salad with a bright vinaigrette cuts through the cheesy goodness and keeps the meal from feeling too heavy. Add garlic bread or warm rolls if you want a full steakhouse style plate at home.
Make-Ahead and Storage Success
You can season the chicken and mix the Parmesan crust topping up to 24 hours ahead, then store both covered in the fridge until you cook. Leftover cooked chicken keeps in an airtight container in the refrigerator for 3 to 4 days. Store the sauce separately if possible, and reheat it gently on the stove with a splash of broth or cream to loosen it. Reheat the chicken in a 350 degree oven for about 10 to 15 minutes so the crust crisps back up instead of turning soggy in the microwave.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
- Pound the chicken breasts to an even thickness of about 1/2 inch for even cooking.
- In a small bowl, mix olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper to form a paste.
- Rub the seasoning mixture evenly over both sides of the chicken breasts and place them in the prepared baking dish.
- Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is just cooked through.
- While the chicken bakes, in a medium bowl stir together the mayonnaise, sour cream, and ranch dressing until smooth.
- Stir in 3/4 cup of the shredded Parmesan and all of the shredded provolone or mozzarella cheese until well combined.
- In a separate small bowl, combine the panko bread crumbs, remaining 1/4 cup Parmesan cheese, and melted butter, tossing until the crumbs are evenly moistened.
- When the chicken is cooked, remove it from the oven and switch the oven to broil on high.
- Spoon the creamy Parmesan mixture evenly over the tops of the hot chicken breasts, spreading to cover.
- Sprinkle the buttery panko-Parmesan crumb mixture evenly over each piece of chicken.
- Place the baking dish under the broiler for 2–4 minutes, watching closely, until the topping is golden brown and the cheese is melted and bubbly.
- Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
Approximate per serving (1 Parmesan-crusted chicken breast): 520 calories; fat 34 g; saturated fat 11 g; carbohydrates 10 g; fiber 0 g; sugars 2 g; protein 44 g; sodium 930 mg. Values are estimates and will vary based on specific ingredient brands, exact portion sizes, and any substitutions.