Name: LongHorn Steakhouse Parmesan Chicken Copycat Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup grated Parmesan cheese; 1/2 cup panko breadcrumbs; 2 eggs, beaten; 2 tablespoons butter; 2 tablespoons olive oil; 1/2 cup heavy cream; 1/4 cup chicken broth; 1/2 cup shredded mozzarella cheese; Fresh parsley, chopped (for garnish)

Jump to Recipe

If you’ve ever craved the irresistibly crispy and creamy delight from your favorite steakhouse, then this LongHorn Steakhouse Parmesan Chicken Copycat recipe is about to become your new obsession. Imagine tender, juicy chicken breasts enveloped in a crispy Parmesan and panko crust, then smothered in a luscious, garlicky cream sauce that tastes just like the classic you love. This recipe brings the magic of LongHorn Steakhouse right to your kitchen, letting you indulge any night of the week with a dish that’s both comforting and impressive.

LongHorn Steakhouse Parmesan Chicken Copycat Recipe - Recipe Image

Ingredients You’ll Need

To nail this LongHorn Steakhouse Parmesan Chicken Copycat recipe, you’ll want to gather some simple but essential ingredients. Each one plays a key role—from building that crunchy, golden crust to creating the creamy sauce that elevates the whole dish.

2 boneless, skinless chicken breasts: The star of the show, providing a juicy and tender base for all the flavor.
1/2 cup all-purpose flour: Helps the coating stick and adds a light crispness to the breading.
1/4 teaspoon garlic powder: Adds a subtle, savory undertone that complements the garlic sauce beautifully.
1/4 teaspoon onion powder: Enhances flavor complexity without overpowering.
1/4 teaspoon paprika: A dash of smoky sweetness and a touch of color to the breading mix.
1/2 teaspoon salt: Brings out all the flavors and seasons the chicken perfectly.
1/4 teaspoon black pepper: Adds a mild kick and depth to the seasoning.
1/2 cup grated Parmesan cheese: The key to that addictive, cheesy crunch everyone craves.
1/2 cup panko breadcrumbs: Gives an airy, extra-crispy texture to the chicken coating.
2 eggs, beaten: Acts as the glue for the breading to cling to the chicken.
2 tablespoons butter: Adds richness and helps create a perfectly golden crust when cooked.
2 tablespoons olive oil: Balances the fat content and contributes a nice sear.
1/2 cup heavy cream: The base of the decadent garlic cream sauce.
1/4 cup chicken broth: Lightens the sauce while adding savory depth.
1/2 cup shredded mozzarella cheese: Melts into the sauce, adding creamy, cheesy goodness.
Fresh parsley, chopped (for garnish): Brightens the dish visually and adds a fresh herbaceous note.

How to Make LongHorn Steakhouse Parmesan Chicken Copycat

Step 1: Prep and Coat the Chicken

Start by preheating your oven to 375°F (190°C) to ensure it’s ready when your chicken is prepped. Mix the flour with garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl—this seasoned flour is the first layer that adds flavor and helps the breading stick. In another bowl, combine the grated Parmesan cheese and panko breadcrumbs for that signature crunch. Dip each chicken breast first in the flour mixture, then into the beaten eggs, and finally coat thoroughly with the Parmesan-panko blend, pressing gently so it clings perfectly.

Step 2: Sear the Chicken to Golden Perfection

Heat butter and olive oil in a large skillet over medium-high heat until shimmering. Add the coated chicken breasts and cook for about 3 to 4 minutes on each side. This step is all about building flavor and achieving that irresistible golden brown crust that gives this dish its fantastic texture.

Step 3: Bake the Chicken Through

Once seared, transfer the chicken to a baking dish and pop it in the oven. Let it bake for 15 to 20 minutes until fully cooked and juicy on the inside, with an internal temperature reaching 165°F (74°C). Baking also helps meld the flavors and finishes the cooking gently.

Step 4: Make the Creamy Garlic Sauce

While the chicken bakes, use the same skillet to prepare the sauce so you capture all those flavorful browned bits left behind. Add heavy cream and chicken broth, stirring and bringing the mixture to a gentle simmer. Cook for a few minutes until it thickens slightly, then stir in shredded mozzarella cheese until melted and silky. This luscious sauce is the crown jewel of your LongHorn Steakhouse Parmesan Chicken Copycat.

How to Serve LongHorn Steakhouse Parmesan Chicken Copycat

Garnishes

Before serving, sprinkle freshly chopped parsley over the chicken for a touch of color and a fresh herbal pop that balances the richness.

Side Dishes

This Parmesan Chicken pairs wonderfully with simple sides like garlic mashed potatoes, steamed green beans, or a crisp garden salad. These sides keep the focus on your main dish while adding complementary textures and flavors.

Creative Ways to Present

If you’re looking to impress, serve the chicken sliced over a bed of linguine tossed lightly with olive oil and garlic, and drizzle with extra creamy garlic sauce. Alternatively, arrange individual portions with a lemon wedge on the side to add a bright, zesty contrast.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover chicken and sauce separately in airtight containers in the refrigerator. This keeps your leftovers fresh and prevents the crust from becoming soggy.

Freezing

You can freeze cooked chicken breasts wrapped tightly in plastic wrap and placed in freezer bags for up to 2 months. For best texture, freeze sauce separately in a freezer-safe container to thaw and reheat later.

Reheating

Reheat the chicken in a preheated oven at 350°F (175°C) to help maintain the crisp coating, and warm the sauce gently on the stovetop or microwave, stirring often to retain its creamy consistency.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra juiciness and flavor, but keep in mind they may require slightly longer cooking times due to their higher fat content.

Is panko breadcrumb necessary?

Panko breadcrumbs are preferred for their light, airy texture which creates that signature crunch, but you can substitute with regular breadcrumbs if needed.

Can I make this recipe dairy-free?

You can tailor the recipe by using dairy-free cheese alternatives and substituting heavy cream with coconut or cashew cream, but the flavor will slightly differ from the original.

What wine pairs well with LongHorn Steakhouse Parmesan Chicken Copycat?

A full-bodied Chardonnay or a light Pinot Noir complements the creamy sauce and rich Parmesan coating beautifully for a balanced meal experience.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should read 165°F (74°C) to ensure the chicken is safe and perfectly cooked.

Final Thoughts

This LongHorn Steakhouse Parmesan Chicken Copycat is a true crowd-pleaser that transforms simple ingredients into a magnificent, restaurant-quality meal. Whether you’re cooking for a cozy weeknight or a special occasion, this recipe delivers all the indulgence and comforting flavors you crave. Trust me, once you make this at home, you’ll wonder why you ever ordered it out. So grab your skillet and let’s get cooking!

LongHorn Steakhouse Parmesan Chicken Copycat Recipe

★★★★★

5.1 from 21 reviews

Author: Olivia
Total Time: 40 minutes
Yield: 2 servings 1x
Diet: Low Salt

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Description

This LongHorn Steakhouse Parmesan Chicken copycat recipe delivers a crispy, golden-breaded chicken breast smothered in a rich, creamy garlic Parmesan sauce topped with melted mozzarella. Perfectly recreating the signature restaurant dish, this home-cooked version balances crunchy textures and indulgent cheesy flavors, providing a comforting and satisfying meal for two.

Instructions

Prepare the Oven and Coating: Preheat your oven to 375°F (190°C). In a shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper. In another bowl, combine the grated Parmesan cheese and panko breadcrumbs.
Coat the Chicken: Dip each chicken breast first into the seasoned flour mixture, then into the beaten eggs, and finally coat thoroughly with the Parmesan-panko blend, pressing gently to ensure the coating adheres well.
Brown the Chicken: Heat the butter and olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts and cook for 3 to 4 minutes per side until each side is beautifully golden and crispy.
Bake the Chicken: Transfer the browned chicken breasts to a baking dish and bake in the preheated oven for 15 to 20 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Prepare the Creamy Garlic Sauce: While the chicken bakes, use the same skillet to combine the heavy cream and chicken broth. Bring the mixture to a gentle simmer, cooking for 2 to 3 minutes until slightly thickened. Remove from heat and stir in the shredded mozzarella cheese until melted and smooth.
Serve: Once the chicken is done, drizzle the creamy garlic sauce over each breast and garnish with chopped fresh parsley before serving. Enjoy your restaurant-quality LongHorn Steakhouse Parmesan Chicken at home!

Notes

Ensure the chicken breasts are of even thickness for uniform cooking; pound them gently if needed.
Using freshly grated Parmesan cheese yields better flavor and texture than pre-grated versions.
For a spicier kick, add a pinch of cayenne pepper to the flour mixture.
Serve with sides like steamed vegetables, mashed potatoes, or a fresh salad for a complete meal.
Leftover chicken can be refrigerated for up to 3 days and reheated gently to preserve the sauce and texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking and Pan-Seared
Cuisine: American