Copycat Longhorn Steakhouse Parmesan Chicken Recipe

Are you craving the crispy, golden-brown Parmesan chicken from Longhorn Steakhouse but don’t want to leave the comfort of your home? This Copycat Longhorn Steakhouse Parmesan Chicken Recipe will bring the same mouthwatering flavors to your kitchen, letting you enjoy this classic dish anytime. Whether you’re planning a family dinner or hosting guests, this easy-to-follow recipe will have you savoring a restaurant-quality meal without the hassle.

Why You’ll Love This Copycat Recipe

Longhorn Steakhouse’s Parmesan Chicken is a fan favorite, loved for its perfect balance of crispy coating and tender chicken, all smothered in a rich Parmesan cheese sauce. With our copycat version, you can recreate this flavorful dish with simple ingredients you likely already have at home. The combination of perfectly seasoned chicken, crispy breadcrumbs, and creamy Parmesan sauce will have you coming back for more!

Ingredients You’ll Need

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Olive oil, for frying

For the Parmesan cream sauce:

• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (optional for garnish)

Step-by-Step Instructions

this recipe

1. Prepare the Chicken

Begin by preheating your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to remove any excess moisture. This helps the breading stick better.

Next, set up a dredging station:

• In one shallow bowl, add the flour. Season with salt and pepper.
• In another bowl, whisk together the eggs and milk.
• In a third bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and dried basil.

Dip each chicken breast into the flour, coating both sides, then into the egg mixture, and finally into the breadcrumb mixture. Press the breadcrumbs into the chicken to ensure an even coating.

2. Fry the Chicken

In a large skillet, heat a few tablespoons of olive oil over medium heat. Once the oil is hot, carefully add the breaded chicken breasts. Fry them for about 3-4 minutes per side, or until they are golden brown and crispy. Once fried, place the chicken on a baking sheet lined with parchment paper.

3. Bake the Chicken

After frying, place the chicken breasts in the preheated oven and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C). This ensures the chicken is fully cooked through while keeping the crispy coating intact.

4. Make the Parmesan Cream Sauce

While the chicken is baking, make the Parmesan cream sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese, and continue to cook until the sauce thickens. Season with salt and pepper to taste.

5. Serve

Once the chicken is done baking, remove it from the oven and drizzle the Parmesan cream sauce over the top. Garnish with fresh chopped parsley, if desired, and serve with your favorite sides, such as mashed potatoes, steamed vegetables, or a simple salad.

Tips for the Perfect Copycat Longhorn Parmesan Chicken

• Chicken Thickness: If your chicken breasts are thick, consider pounding them out to an even thickness before breading. This ensures the chicken cooks evenly and stays tender.
• Breadcrumbs: Panko breadcrumbs give the chicken a light, crispy coating, but if you prefer a finer texture, you can substitute regular breadcrumbs.
• Parmesan Quality: Use freshly grated Parmesan for the best flavor in both the breading and the cream sauce. Pre-grated Parmesan can be convenient but may lack the richness of freshly grated.
• Frying: For the crispiest chicken, make sure the oil is hot enough before adding the chicken. This prevents the breading from becoming soggy.

Nutritional Information (Per Serving)

• Calories: 450-500 (varies depending on portion size)
• Protein: 35g
• Carbohydrates: 30g
• Fat: 25g

Why This Recipe is a Must-Try

This Copycat Longhorn Steakhouse Parmesan Chicken Recipe is a foolproof way to indulge in one of your favorite restaurant dishes without the high price tag. It’s easy to prepare, requires simple ingredients, and delivers the same rich, flavorful results. Whether you’re feeding a family or treating yourself to a cozy meal, this recipe is sure to be a hit.

Serving and Storage Tips for Copycat Longhorn Steakhouse Parmesan Chicken

Serving Tips:

1. Pair with Sides: This Parmesan chicken pairs beautifully with a variety of sides. Try serving it with mashed potatoes, roasted vegetables, or a crisp garden salad for a complete meal. Garlic bread or steamed rice also complement the rich Parmesan sauce perfectly.
2. Garnish: For an extra touch, sprinkle fresh parsley over the chicken before serving. Not only does it add a pop of color, but it also enhances the flavor profile of the creamy sauce.
3. Family-Style or Individual Plates: If you’re serving a crowd, place the Parmesan chicken on a large platter with a generous drizzle of sauce over the top. For individual servings, place each piece of chicken on a plate and spoon the sauce over it. This keeps the crispy coating intact and ensures each person gets an equal share of the creamy goodness.
4. Add More Cheese: If you’re a cheese lover, sprinkle additional grated Parmesan cheese over the top of the chicken just before serving. It adds extra flavor and makes the dish even more indulgent.

Storage Tips:

1. Storing Leftovers:
   • Allow the Parmesan chicken to cool completely before storing it. Place the chicken in an airtight container and refrigerate for up to 3 days. If you have leftover Parmesan cream sauce, store it separately in a sealed container.
2. Freezing:
   • If you want to make this recipe in advance, you can freeze the cooked chicken. After frying and cooling, place the chicken in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer the chicken to a freezer-safe container or zip-top bag for up to 3 months. When ready to eat, reheat in the oven at 375°F (190°C) for about 20 minutes, or until heated through.
3. Reheating:
   • For best results, reheat the chicken in the oven to keep the breading crispy. Preheat your oven to 375°F (190°C), place the chicken on a baking sheet, and bake for 10-15 minutes until heated through. You can also reheat the Parmesan cream sauce on the stovetop over low heat, adding a splash of milk or cream if it thickens too much.
4. Do Not Freeze the Sauce:
   • The Parmesan cream sauce is best fresh and doesn’t freeze well. If you plan to freeze the chicken, it’s better to make a fresh batch of the sauce when you reheat the chicken.

By following these serving and storage tips, you can enjoy your Copycat Longhorn Steakhouse Parmesan Chicken at its best, whether fresh from the oven or as a convenient meal later on.

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can definitely substitute chicken thighs for chicken breasts in this recipe. Chicken thighs are juicier and more flavorful, which can add a slightly different taste and texture to the dish. Be sure to adjust the cooking time as chicken thighs may require a few extra minutes to cook through compared to chicken breasts.

2. Can I make the Parmesan cream sauce ahead of time?

Yes, you can prepare the Parmesan cream sauce in advance. Simply make it, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the sauce on the stovetop over low heat, adding a little milk or cream to loosen it up if it thickens.

3. Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a lighter version. After breading the chicken, place it on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Baking will produce a slightly less crispy crust compared to frying but still delivers delicious results.

4. How can I make this recipe gluten-free?

To make this recipe gluten-free, simply substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives. Use a gluten-free flour blend for dredging the chicken and swap the panko breadcrumbs with gluten-free panko or ground gluten-free crackers. Ensure that the Parmesan cheese you use is certified gluten-free to avoid any hidden gluten.

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