Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken

by

Longhorn Steakhouse Parmesan Chicken: Your New Favorite Dinner

Master the art of recreating Longhorn Steakhouse’s irresistible Parmesan Chicken in your own kitchen with this straightforward recipe.

This copycat dish delivers crispy, pan-fried chicken breasts generously coated in a rich Parmesan-garlic cream sauce, ready in under 40 minutes.

↓ Jump to Recipe

Achieve restaurant-quality flavor and texture using common ingredients, making it an ideal choice for an impressive yet quick family dinner.

Pair it with steamed asparagus or a side of rice to complete your homemade steakhouse experience.

Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken
Longhorn Steakhouse Parmesan Chicken
Prep time:30 min
Cook time:35 min
Total time:65 min
Servings:4

Ingredients

    For the Chicken

  • 4 (6-ounce / 170g each) boneless, skinless chicken breasts, pounded to 1/2-inch (1.25 cm) thickness
  • 1 teaspoon (5g) salt, divided
  • 1/2 teaspoon (2.5g) black pepper, freshly ground, divided

    • For the Breading

  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 2 tablespoons (30ml) milk or water
  • 1 1/2 cups (180g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1/2 teaspoon (2.5g) dried oregano
  • 1/4 teaspoon (1.25g) paprika

    • For Frying

  • 3-4 cups (700-950ml) vegetable oil, or other high smoke point oil

    • For the Marinara Sauce (or 2 cups store-bought)

  • 2 tablespoons (30ml) olive oil
  • 1/2 medium yellow onion (75g), finely diced
  • 3 cloves garlic, minced
  • 1 (28-ounce / 794g) can crushed tomatoes
  • 1 tablespoon (15g) tomato paste
  • 1/2 teaspoon (2.5g) dried basil
  • 1/2 teaspoon (2.5g) dried oregano
  • 1/4 teaspoon (1.25g) red pepper flakes, optional
  • 1/2 teaspoon (2.5g) sugar
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper

    • For the Topping

  • 1 1/2 cups (170g) low-moisture, part-skim mozzarella cheese, shredded
  • 1/2 cup (50g) freshly grated Parmesan cheese

    • For Garnish

  • 2 tablespoons (10g) fresh parsley, chopped

Instructions

  1. Pat chicken breasts dry with paper towels. Place each breast between two plastic wrap sheets. Pound evenly to 1/2-inch (1.25 cm) thickness with a meat mallet. Season both sides of pounded chicken with 1/2 teaspoon (2.5g) salt and 1/4 teaspoon (1.25g) black pepper.
  2. Prepare three shallow dishes. Add 1 cup (120g) all-purpose flour to the first dish. Whisk 2 large eggs and 2 tablespoons (30ml) milk (or water) until combined in the second dish. Combine 1 1/2 cups (180g) panko breadcrumbs, 1/2 cup (50g) grated Parmesan cheese, 1 teaspoon (5g) garlic powder, 1 teaspoon (5g) onion powder, 1/2 teaspoon (2.5g) dried oregano, 1/4 teaspoon (1.25g) paprika, remaining 1/2 teaspoon (2.5g) salt, and remaining 1/4 teaspoon (1.25g) black pepper in the third dish. Mix ingredients in the third dish for 15 seconds until evenly combined.
  3. Dredge each chicken breast in flour; shake off excess. Dip into egg wash, coating fully. Transfer to breadcrumb mixture; press firmly to adhere breading evenly on all sides. Place breaded chicken on a clean plate or baking sheet.
  4. Heat 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat until shimmering. Add 1/2 medium yellow onion (75g), finely diced. Cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add 3 cloves garlic, minced. Cook for 1 minute until fragrant; prevent burning.
  5. Stir in 1 tablespoon (15g) tomato paste; cook for 1 minute until color deepens. Pour in 1 (28-ounce / 794g) can crushed tomatoes. Add 1/2 teaspoon (2.5g) dried basil, 1/2 teaspoon (2.5g) dried oregano, 1/4 teaspoon (1.25g) red pepper flakes (if using), 1/2 teaspoon (2.5g) sugar, 1/2 teaspoon (2.5g) salt, and 1/4 teaspoon (1.25g) black pepper. Bring sauce to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until sauce slightly thickens.
  6. Preheat oven to 375°F (190°C). Lightly grease a large oven-safe baking dish (9×13-inch / 23×33 cm).
  7. Heat 3-4 cups (700-950ml) vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Maintain oil temperature at 350°F (175°C) using a deep-fry thermometer. Carefully place 2 breaded chicken breasts into hot oil; do not overcrowd. Fry for 4-6 minutes per side, turning once, until deeply golden brown and internal temperature reaches 165°F (74°C). Repeat frying with remaining chicken breasts. Transfer fried chicken to a wire rack set over a baking sheet to drain oil.
  8. Arrange fried chicken breasts in the prepared baking dish. Spoon 1/4 cup (60ml) marinara sauce over each chicken breast, spreading evenly.
  9. Sprinkle 1 1/2 cups (170g) shredded low-moisture mozzarella cheese evenly over each sauced chicken breast. Follow with 1/2 cup (50g) freshly grated Parmesan cheese. Bake in preheated oven for 12-15 minutes until cheese is melted, bubbly, and lightly golden brown.
  10. Remove baking dish from oven. Rest Parmesan chicken for 5 minutes before serving. Garnish with 2 tablespoons (10g) chopped fresh parsley. Serve immediately with extra marinara sauce and grated Parmesan cheese on the side.
See also  Artisan Pizza Dough

Notes

  • Use 2 cups (480ml) store-bought marinara sauce for a time-saving option. Heat gently before assembling.
  • Pound chicken to 1/2-inch (1.25 cm) thickness for even cooking and tenderness.
  • Maintain oil temperature at 350°F (175°C) with a thermometer for crispy, golden chicken.
  • For crispier chicken, refrigerate breaded chicken for 15-20 minutes to set breading before frying.

Pro Tips for Perfect Longhorn Parmesan Chicken

Ingredient Tips

  • Uniform Chicken Pounding:Pound boneless chicken breasts to a consistent 1/2-inch thickness. This ensures even cooking in 3-4 minutes per side, resulting in uniformly tender chicken without dry spots.
  • Seasoned Panko Blend:Mix 1.5 cups Panko breadcrumbs with 1 tsp garlic powder and 1/2 tsp dried Italian seasoning. This blend guarantees a robust flavor and superior crispness for the breading.
  • Fresh Parmigiano-Reggiano:Use 1 cup freshly grated Parmigiano-Reggiano. It melts smoothly into sauce within 2 minutes and forms a bubbly, golden-brown crust when baked.
  • Rich Cream Selection:Employ 1/2 cup heavy cream for the sauce. It provides a velvety consistency that coats a spoon, ensuring a rich Longhorn-style mouthfeel.
  • Precision Flour Dredging:Dredge chicken in 1/2 cup all-purpose flour seasoned with 1/4 tsp salt. This thin, dry layer promotes optimal breadcrumb adhesion in under 30 seconds.

Technique Tips

  • Optimal Frying Temperature:Heat 2 tbsp olive oil to precisely 350°F (use a thermometer). Fry breaded chicken 3-4 minutes per side for a deep golden-brown, shatteringly crisp exterior.
  • Egg Wash Drip Time:After dipping in egg wash, let excess liquid drip for 5-7 seconds. This creates a perfectly tacky surface for maximum breadcrumb adhesion, preventing bare spots.
  • Smooth Roux Creation:Whisk 2 tbsp unsalted butter with 2 tbsp all-purpose flour for 1 minute over medium heat. This forms a smooth, pale golden roux, preventing lumps in your sauce.
  • Gradual Broth Integration:Slowly whisk 1 cup warm chicken broth into the roux for 2-3 minutes. This prevents lumps, allowing the sauce to thicken smoothly to a uniform consistency.
  • Perfect Baking Internal Temp:Bake at 400°F (200°C) for 10-12 minutes until internal temp reaches 160°F. The cheese will be bubbly and golden-brown, reaching 165°F after a 5-minute rest.
See also  Green Chile Stuffed Chicken

Common Issues

  • Combat Dry Chicken:Remove chicken from oven at 160°F internal temp. Rest for 5 minutes (tent with foil); carryover cooking will raise it to 165°F, ensuring fork-tender, juicy results.
  • Prevent Soggy Breading:After frying, place chicken on a wire rack for 2-3 minutes. This allows steam to escape, maintaining audibly crisp Panko even under sauce.
  • Fix Bland Sauce:Sauté 1/2 tsp minced garlic in 1 tbsp butter for 30 seconds before roux. This adds depth. Alternatively, deglaze with 1/4 cup dry white wine for 1 minute.
  • Resolve Grainy Cheese Sauce:Whisk 1/4 tsp cornstarch with 1 tsp cold water to form a slurry. Stir into warm sauce and simmer for 1 minute; it will become smooth and glossy.
  • Ensure Even Cheese Melt:Sprinkle an even 1/4 cup of grated Parmigiano-Reggiano over each chicken breast. Bake 10-12 minutes on the upper-middle rack for a uniform, bubbly, golden-brown blanket.

Longhorn Steakhouse’s Parmesan Chicken, with its savory Parmesan-herb crust and tender interior, is a dish rich in comforting flavors. Choosing the right accompaniments is crucial for a balanced and memorable meal. Whether you desire classic comfort or a fresh, vibrant spread, here’s how to perfectly complement this beloved entree.

What to Serve With Longhorn Parmesan Chicken

Perfect Pairings

  • Garlic Mashed Potatoes:Their creamy, buttery texture offers a comforting counterpoint. Smooth consistency absorbs savory chicken flavors, while gentle garlic infusion enhances richness, creating a satisfying and cohesive bite alongside the chicken.
  • Longhorn-Style Caesar Salad:Crisp romaine, sharp Parmesan, and tangy dressing provide vital contrast. Its acidity and freshness cut through the chicken’s richness, cleansing the palate, while crunchy croutons add delightful textural element to the meal.
  • Roasted Asparagus with Lemon Zest:Earthy, crisp-tender asparagus brightened with lemon zest introduces a refreshing vegetable. The lemon’s zing and asparagus’s subtle bitterness balance savory, cheesy notes, preventing the meal from feeling heavy and providing a zesty lift.
  • Creamed Spinach:This classic steakhouse side, rich and velvety, shares a comforting profile, enhancing indulgence. Earthy spinach in a creamy sauce complements the chicken’s savory notes, adding luxurious texture without competing or overpowering.
See also  Melt In Your Mouth Italian Meatballs

Complete Meal Ideas

  • Ultimate Comfort Dinner:Serve with creamy Garlic Mashed Potatoes and simple Steamed Green Beans with butter. This combination embraces warmth and familiarity, creating a deeply satisfying, balanced plate where textures and flavors harmonize.
  • Elevated Dinner Party:Pair the chicken with sophisticated Wild Rice Pilaf (nutty, textured) and crisp Roasted Brussels Sprouts with Balsamic Glaze. The pilaf adds earthy depth, while caramelized sprouts offer a sweet, tangy counterpoint, elevating the dining experience.
  • Lighter, Fresher Option:Opt for a vibrant Quinoa Salad with cherry tomatoes, cucumber, and lemon-herb vinaigrette, alongside a generous Mixed Green Salad. This pairing emphasizes freshness and lighter ingredients for a wholesome, invigorating meal.

Serving Tips

  • Temperature Matters:Ensure Parmesan Chicken is served hot and fresh from the oven, with all side dishes warm. This preserves the chicken’s optimal crust and sauce creaminess, enhancing the overall dining experience and flavor profile.
  • Prep Ahead for Ease:Many sides, like mashed potatoes or roasted vegetables, can be prepared partially or entirely in advance. Make the potatoes first – they reheat beautifully, saving time for focusing on the chicken itself.
  • Garnish for Visual Appeal:A sprinkle of fresh chopped parsley or chives adds a pop of color and freshness. A lemon wedge on the side also offers an optional bright counterpoint, enhancing both presentation and flavor upon serving.
  • Beverage Pairing:A crisp, light-bodied white wine like Pinot Grigio or Sauvignon Blanc complements the chicken, cutting through its richness. For beer enthusiasts, a light lager or wheat beer offers a refreshing contrast without overpowering the dish.