Longhorn Steakhouse Parmesan Chicken
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I’ve been making a quick copycat of Longhorn Steakhouse’s Parmesan Chicken for years — it’s reliably crisp, cheesy, and hits that comfort-dinner sweet spot without a lot of fuss. This version uses simple pantry ingredients and adapts easily to bake, pan-fry, or air-fry methods, so it’s perfect for busy weeknights or a casual weekend family meal. If you want the full restaurant-style notes, check my full Longhorn Steakhouse Parmesan Chicken guide for a deeper dive.
Why you’ll love this dish
This Parmesan-crusted chicken is golden, crunchy, and flavored with nutty Parmesan — all without complicated techniques. It’s a crowd-pleaser for picky eaters, quick enough for weeknights, and easy to scale up for guests. You get restaurant-style texture with minimal cleanup: a simple breading, a hot pan or oven, and an instant upgrade on plain chicken breasts.
“Crunchy on the outside, tender on the inside — tastes like it came straight from a steakhouse.” — home-cook review
It’s also forgiving: swap breadcrumbs, use gluten-free options, or finish with a squeeze of lemon for brightness.
Step-by-step overview
Before you jump into measuring, here’s the workflow so you know what to expect:
- Trim and flatten chicken to even thickness so it cooks evenly.
- Set up a dredging station: flour (optional), beaten egg, and Parmesan-breadcrumb mix.
- Bread the chicken, pressing crumbs firmly so they adhere.
- Cook using your chosen method: pan-fry for the crispiest finish, bake for hands-off convenience, or air-fry for fast, healthy crisping.
- Rest briefly, then serve with simple sides.
If you prefer an air-fryer approach instead of pan-frying, try this air fryer chicken Parmesan method for timing and temp adjustments.
What you’ll need
- 4 boneless, skinless chicken breasts (about 6–8 oz each) — flattened to ~1/2 inch thickness
- 1 cup grated Parmesan cheese (use low-moisture Parmesan for the best crust)
- 1 cup Italian breadcrumbs (or homemade; substitute gluten-free breadcrumbs or panko for extra crunch)
Optional but recommended: - 1/2 cup all-purpose flour (for dredging; skip for gluten-free)
- 2 large eggs, beaten
- Salt and freshly ground black pepper
- 2–3 tbsp olive oil or vegetable oil (for pan-frying)
- Lemon wedges and chopped parsley for garnish
Note: If your chicken breasts are thick or uneven, pound them between plastic wrap to ensure even cooking. For an extra-crisp alternative, combine panko with the Parmesan.
Step-by-step instructions
Preparation
- Preheat: If baking, heat oven to 425°F (218°C). For air fryer, preheat to 375°F (190°C). For pan-frying, heat a large skillet over medium-high heat and add oil.
- Flatten: Trim fat and place each breast between sheets of plastic wrap. Pound to an even 1/2 inch thickness.
- Season: Lightly salt and pepper both sides of the chicken.
Breading
4. Set up three shallow dishes: flour (seasoned lightly), beaten eggs, and a mix of the 1 cup grated Parmesan + 1 cup Italian breadcrumbs (press together so the cheese binds).
5. Dredge each breast: flour (shake off excess), egg (coat fully), then press into the Parmesan-breadcrumb mix. Press firmly so crumbs adhere.
Cooking — three options
6A. Pan-fry (classic): Add 2 tbsp oil to the hot skillet. Cook chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels briefly.
6B. Bake (hands-off): Place on a wire rack set over a rimmed baking sheet and lightly spray with oil. Bake 15–20 minutes, flipping halfway, until 165°F internal and crust is golden.
6C. Air-fry (fast): Place in a single layer and cook 10–12 minutes at 375°F, flipping once, until internal temp is 165°F.
Finishing
7. Rest for 3–5 minutes before slicing. Garnish with parsley and a lemon wedge if desired.
If you’re experimenting with crisping techniques, see these air fryer Parmesan-crusted chicken tips for extra guidance.
Best ways to enjoy it
- Plate with garlic mashed potatoes and roasted green beans for a classic steakhouse vibe.
- Serve over a bed of spaghetti tossed in marinara and top with fresh basil for a chicken Parmesan–style meal.
- Turn slices into a sandwich with arugula, tomato, and aioli on crusty bread.
- Lighten it up: pair with a lemony arugula salad and grilled asparagus.
Garnish ideas: chopped parsley, cracked black pepper, lemon zest, or a drizzle of garlic butter to add richness.
Storage and reheating tips
- Refrigerate: Store cooled chicken in an airtight container for 3–4 days.
- Freeze: Wrap individual pieces in plastic wrap and then foil, or place in a freezer bag; keep up to 2–3 months.
- Reheat: Oven (best) — 350°F for 10–12 minutes until warmed through. Air fryer — 350°F for 6–8 minutes. Microwave will warm quickly but soften crust.
Food safety: Always reheat to an internal temperature of 165°F (74°C). Thaw frozen chicken overnight in the refrigerator.
Pro chef tips
- Pat the chicken dry before breading — moisture prevents a crisp crust.
- Use low-moisture grated Parmesan (not powdery) so it binds with crumbs.
- Press the breadcrumb mixture into the chicken rather than just spooning it on; that mechanical adhesion makes a better crust.
- Don’t overcrowd the pan or air-fryer basket — crowding steams the crust instead of browning it.
- A wire rack on a baking sheet promotes even airflow for baking and keeps the underside crispy.
Little trick: after breading, let the chicken rest 10 minutes before cooking — the coating adheres better and reduces fall-off in the pan.
Creative twists
- Cheese-topped: add a slice of fresh mozzarella or a sprinkle of provolone in the last 2 minutes to melt.
- Herb crust: mix chopped fresh basil, oregano, or rosemary into the breadcrumb blend.
- Spicy kick: stir 1 tsp smoked paprika or a pinch of cayenne into the crumbs.
- Lemony-caper sauce: finish with a quick pan sauce of butter, lemon juice, and capers for brightness.
- Paleo/gluten-free: use almond flour + grated Parmesan and bake or air-fry to keep it crispy.
Common questions
Q: How long does this take from start to finish?
A: Plan 10–15 minutes active prep (flattening and breading) plus 10–20 minutes cooking depending on method. Total ~25–35 minutes.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs stay juicier but may cook slightly faster. Flatten only if very uneven and check that internal temp reaches 165°F.
Q: How do I keep the crust from falling off?
A: Dry the chicken, use a three-step dredge (flour, egg, crumb), press the crumbs into the meat, and avoid flipping too aggressively. Let the breaded pieces rest briefly before cooking.
Q: Is Parmesan necessary?
A: The Parmesan adds flavor and helps the crust brown. Substitute Pecorino Romano or reduce cheese and add extra breadcrumbs if needed.
Q: Can I make this ahead?
A: You can bread the chicken and refrigerate for up to 24 hours before cooking. Cook from chilled straight into the oven or pan; if frozen, thaw overnight.
Conclusion
This copycat Longhorn Parmesan Chicken is a fast, adaptable recipe that gives you golden, cheesy crust and juicy chicken with kitchen-friendly techniques. For another home-cook version with slightly different seasoning notes, compare the recipe at Longhorn Parmesan Crusted Chicken – The Country Cook. If you want a different copycat perspective and serving ideas, check out Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook. For a step-by-step photo walkthrough from another food blogger, see Longhorn Crusted Parmesan Chicken CopyCat.
Parmesan Chicken
Ingredients
Method
- Preheat the oven to 425°F (218°C) if baking, or preheat the air fryer to 375°F (190°C).
- Trim fat from chicken and place each breast between sheets of plastic wrap. Pound to an even 1/2 inch thickness.
- Lightly salt and pepper both sides of the chicken.
- Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with a mix of grated Parmesan and breadcrumbs.
- Dredge each breast in flour (shake off excess), then coat in egg, and finally press into the Parmesan-breadcrumb mixture.
- For pan-frying: Heat 2 tbsp oil in a skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown.
- For baking: Place chicken on a wire rack set over a baking sheet, spray lightly with oil, and bake for 15–20 minutes, flipping halfway.
- For air-frying: Place chicken in a single layer and cook for 10–12 minutes at 375°F, flipping once.
- Let the chicken rest for 3–5 minutes before slicing. Garnish with parsley and a lemon wedge before serving.
