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.
Ingredients
Scale
For the Chicken:
- 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
For the Sauce:
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
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
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 250g)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 180 mg
Keywords: LongHorn Steakhouse, Parmesan Chicken, copycat recipe, creamy garlic sauce, crispy chicken, homemade dinner, American cuisine
