Copycat Longhorn Steakhouse Parmesan Crusted Chicken (Easy Restaurant-Style Recipe)

This longhorn steakhouse parmesan crusted chicken is crispy, juicy, and full of restaurant-style flavor.

Jump to Recipe

If you love the Longhorn Steakhouse Parmesan crusted chicken, this homemade version is going to be a new favorite. It has tender chicken, a crispy Parmesan and panko crust, melty mozzarella, and a little marinara on top. The best part? You can make it at home with simple ingredients and no fancy tools.

This Longhorn Steakhouse Parmesan Crusted Chicken is a perfect restaurant-style copycat you can easily make at home.

This copycat Longhorn Steakhouse Parmesan chicken recipe is easy enough for a weeknight, but special enough for company. Follow the step-by-step directions and you’ll get that same restaurant flavor in your own kitchen.

Why You’ll Love This Recipe

• Tastes just like the restaurant. The mix of Parmesan, breadcrumbs, garlic, and herbs gives you that classic Longhorn flavor.
• Crispy outside, juicy inside. Pan-searing before baking locks in the juices and keeps the crust crunchy.
• Family friendly. Mild flavors, lots of cheese, and familiar ingredients make this a hit with kids and adults.
• Amazing leftovers. The chicken reheats well and is delicious sliced over salads or served in sandwiches the next day.

If you’ve been searching for the best Longhorn Steakhouse chicken Parmesan recipe, this is the one to bookmark.

Ingredients You’ll Need

To make this delicious longhorn parmesan crusted chicken recipe, you’ll need the following ingredients

Here’s a quick overview of what goes into this parmesan crusted chicken. Your recipe card can hold the exact amounts, but these notes will help you understand each piece:

• Boneless, skinless chicken breasts – Pound them to an even thickness so they cook evenly.
• All-purpose flour – Helps the coating stick to the chicken.
• Eggs – Beaten eggs act as the “glue” between the flour and the cheesy breadcrumb layer.
• Grated Parmesan cheese – Use real Parmesan for the best flavor. It brings a salty, nutty taste to the crust.
• Panko breadcrumbs – These Japanese-style crumbs stay extra crisp in the oven.
• Garlic powder & onion powder – Simple pantry spices that add tons of savory flavor.
• Dried basil & dried oregano – Classic Italian herbs that make the chicken taste like it came from your favorite restaurant.
• Salt and black pepper – Season both the chicken and the breadcrumb mix.
• Olive oil – For pan-searing the chicken and helping the crust brown.
• Marinara sauce – A thin layer adds moisture and that familiar Chicken Parmesan vibe.
• Shredded mozzarella cheese – Melts into a gooey blanket over the chicken.
• Fresh parsley – Chopped parsley brightens the dish right before serving.

These ingredients create the classic longhorn steakhouse parmesan crusted chicken texture everyone loves.

Step-by-Step: How to Make Longhorn Parmesan Crusted Chicken

This copycat longhorn steakhouse chicken parmesan comes together in a few simple steps.

Follow these simple steps and you’ll master this copycat Longhorn Steakhouse Parmesan crusted chicken in no time.

1. Prep the Chicken and Oven

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish or line it with parchment paper.
3. If your chicken breasts are thick, place them between two pieces of plastic wrap and gently pound them to about ½–¾ inch thickness. This helps them cook evenly and stay tender.

2. Set Up a Breading Station

You’ll need three shallow bowls or dishes:

1. Bowl 1: All-purpose flour, lightly seasoned with a pinch of salt and pepper.
2. Bowl 2: Beaten eggs.
3. Bowl 3: The breadcrumb mix – combine grated Parmesan, panko, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper. Stir until everything is well mixed.

3. Bread the Chicken

Work with one piece of chicken at a time:

1. Dredge the chicken in the flour and tap off any extra.
2. Dip it into the beaten eggs, letting the excess drip off.
3. Coating the chicken properly is key to that crispy parmesan crusted chicken longhorn style finish.
4. Press the chicken into the Parmesan breadcrumb mixture, coating both sides. Gently press so the crust sticks well.

Place the breaded chicken on a plate while you finish the rest.

4. Pan-Sear for a Golden Crust

1. Heat olive oil in a large skillet over medium heat.
2. When the oil is hot, add the chicken breasts in a single layer. Don’t overcrowd the pan; work in batches if needed.
3. Cook for 3–4 minutes per side, or until the crust is golden brown. You’re not cooking the chicken through at this point, just crisping the outside.

Tip: A heavy, oven-safe skillet works best here. If you’re looking for one, I like using this heavy oven-safe skillet. It goes from stovetop to oven without any problem and gives a great sear.

5. Add Sauce and Cheese

1. Transfer the seared chicken to your prepared baking dish.
2. Spoon a thin layer of marinara sauce over each piece. Don’t drown the chicken; you want the crust to stay somewhat crisp.
3. Sprinkle shredded mozzarella over the top of the sauce.

6. Bake Until Juicy and Melty

Bake the chicken for 20–25 minutes, or until:

• The internal temperature reaches 165°F (74°C), and
• The cheese is melted, bubbly, and lightly golden in spots.

Let the chicken rest for 5 minutes before serving. This keeps it juicy and lets the cheese settle.

7. Garnish and Serve

Serve this amazing Longhorn Steakhouse Parmesan Crusted Chicken with pasta or salad for a full restaurant experience at home.

Sprinkle chopped fresh parsley over the top for color and freshness. Serve your Longhorn steakhouse Parmesan chicken hot with your favorite sides.

Tips for the Best Parmesan Crusted Chicken

• Pound the chicken evenly. This prevents dry edges and undercooked centers.
• Don’t skip the sear. Pan-searing gives you that restaurant-style golden crust and deep flavor.
• Go easy on the sauce. Too much marinara can make the crust soggy. A light layer is enough.
• Use fresh cheese. Freshly grated Parmesan and mozzarella melt better and taste richer than pre-shredded cheese.
• Let it rest. Those few minutes after baking help the juices redistribute so every bite is tender.

Delicious Variations

Once you’ve tried the classic version, you can play with different flavors:

• Garlic Parmesan Version
  Add extra garlic powder or a little minced fresh garlic to the breadcrumb mix for a bold Longhorn steakhouse garlic Parmesan crusted chicken twist.
• Spicy Chicken Parmesan
  Mix a pinch of red pepper flakes into the breadcrumbs or sprinkle some over the marinara for a gentle kick.
• No-Sauce Parmesan Crusted Chicken
  If you want more crust and less sauce, skip the marinara and simply melt mozzarella over the top. You’ll still get amazing flavor and crunch.
• Copycat Recipes Night
  Serve this chicken with other restaurant-inspired dishes for a fun themed dinner. Your family will feel like they’re eating out without leaving home.

What to Serve With Longhorn Parmesan Chicken

This dish is rich and cheesy, so pairing it with simple sides works best:

• Buttered pasta or spaghetti with a little olive oil and garlic
• Steamed or roasted broccoli, green beans, or asparagus
• A crisp green salad with a light vinaigrette
• Garlic bread or warm dinner rolls

If you enjoy cozy comfort food, you’ll also love this easy chicken pot pie recipe with premade crust. It’s another simple chicken dinner that feels like pure comfort.

How to Store and Reheat Leftovers

If you’re lucky enough to have leftovers, here’s how to keep them tasting great:

Storing

• Let the chicken cool completely.
• Place in an airtight container.
• Store in the refrigerator for up to 3 days.

Reheating

• Oven: Place the chicken on a baking sheet and warm at 350°F (175°C) for about 10–15 minutes, until heated through. This helps the crust stay crisp.
• Air Fryer: Heat at 350°F for 5–7 minutes. This is a great way to bring back the crunch.
• Microwave: Use only if you’re in a hurry. The chicken will still taste good, but the crust will be softer.

Frequently Asked Questions

Can I make this Longhorn Parmesan chicken ahead of time?

You can bread the chicken a few hours in advance. Place the coated pieces on a tray, cover, and refrigerate until you’re ready to cook. When it’s time for dinner, sear, top with sauce and cheese, then bake as directed.

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs work well and stay very juicy. You may need to add a few minutes to the baking time, so always check that the internal temperature hits 165°F.

Can I bake the chicken without pan-searing?

You can, but you’ll lose some of the texture. If you skip the skillet step, drizzle a little olive oil over the breaded chicken before baking to help the crust brown. The flavor will still be good, but the crust will be less crisp than the classic copycat Longhorn steakhouse Parmesan crusted chicken.

Is this recipe freezer friendly?

Yes. After baking, let the chicken cool, then wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven until hot and crisp again.

Bring the taste of your favorite restaurant home with this easy Longhorn Steakhouse chicken Parmesan. With its crunchy Parmesan crust, gooey cheese, and rich tomato sauce, it’s a dinner that feels special every single time you make it.

This longhorn steakhouse parmesan crusted chicken is perfect for weeknights, special dinners, or meal prep.