I remember the first time I recreated Longhorn Steakhouse’s Parmesan Chicken at home: the crust went golden, the cheese bubbled perfectly, and it came together faster than you’d expect for a restaurant-style dinner. This recipe gives you that same crunchy, cheesy finish with ingredients you likely already have. If you like breaded, cheesy chicken served hot from the oven, you might also enjoy a saucier riff like creamy chicken garlic parmesan pasta when you want something to soak up all those savory juices.
What makes this recipe special
This dish pairs a crisp breadcrumb and Parmesan crust with a molten mozzarella topping, giving you textural contrast and rich, familiar flavors. It’s great for weeknight dinners because the hands-on time is short: a quick pan sear to lock in color, then finish in the oven. Kids and adults alike approve of the cheesy finish, and it scales easily for guests.
“A simple crust, plenty of cheese, and reliable weeknight magic — this one always disappears.”
Preparing Longhorn Steakhouse Parmesan Chicken
Overview of the steps so you know what to expect before you start:
- Pound or trim the chicken for even thickness.
- Set up three stations: flour, egg wash, and seasoned breadcrumb-Parmesan mix.
- Dredge, dip, and coat the breasts.
- Pan-sear briefly to form a golden crust, then transfer to the oven.
- Top with remaining Parmesan, mozzarella, and garlic; bake until the cheese is bubbly and the chicken reaches a safe temperature.
What you’ll need
- 4 boneless, skinless chicken breasts (trimmed; pound to even thickness if needed)
- 1 cup breadcrumbs (use Panko for extra crunch)
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Notes and simple substitutions:
- Gluten-free option: use gluten-free flour and breadcrumbs.
- Dairy-free: swap mozzarella and Parmesan for dairy-free cheeses (texture and melt will vary).
- For a crisper crust, replace half the breadcrumbs with Panko.
Step-by-step instructions
- Preheat the oven to 375°F.
- In a shallow dish, mix breadcrumbs, half the Parmesan, Italian seasoning, salt, and black pepper.
- In another bowl, beat the eggs with the milk until blended.
- Place the flour in a third shallow dish.
- Pat the chicken dry. Dredge each breast in flour and shake off excess.
- Dip the floured chicken into the egg mixture, coating completely.
- Roll each piece in the breadcrumb mixture, pressing gently to help crumbs adhere.
- Heat the olive oil in a large skillet over medium-high. Add the chicken and cook 3 to 4 minutes per side until golden brown.
- Transfer seared chicken breasts to a baking dish in a single layer.
- In a small bowl, combine the remaining Parmesan, shredded mozzarella, and minced garlic. Sprinkle this cheese mixture evenly over each breast.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Check doneness with an instant-read thermometer — the internal temperature should reach 165°F. Let the chicken rest 3 to 5 minutes before serving.
Best ways to enjoy it
Serve this Parmesan Chicken with simple sides that complement the crunchy, cheesy top. Try:
- A crisp green salad with lemon vinaigrette for brightness.
- Garlic mashed potatoes or roasted baby potatoes to soak up juices.
- Steamed green beans or sautéed broccoli for color and crunch.
For a heartier plate, serve alongside pasta or a buttered noodle; the melody of cheese and breading pairs especially well with creamy sauces.
Storage and reheating tips
- Refrigerator: Cool the chicken to room temperature (no longer than two hours), transfer to an airtight container, and refrigerate up to 3 to 4 days.
- Freezing: Wrap each breast tightly in plastic wrap and aluminum foil or use a freezer-safe container; freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: For best texture, reheat in a 350°F oven on a baking sheet for 10 to 15 minutes until heated through and the crust is crisp. Microwaving will heat quickly but will soften the crust; if you must microwave, then finish under the broiler for 1 to 2 minutes to revive crispness.
- Food safety: Always reheat to an internal temperature of 165°F before serving.
Pro chef tips
- Even thickness: Pound thicker ends to about 1/2 inch thickness so the breasts cook evenly.
- Don’t overcrowd the skillet: Give chicken space so it browns instead of steams.
- Press crumbs gently: Pressing the breadcrumb mix onto the chicken helps the coating stick through searing and baking.
- Flavor boost: Mix a teaspoon of lemon zest into the breadcrumb mixture for a subtle brightness.
- Avoid overcooking: Remove from oven when the thermometer reads 160°F; residual heat will bring it to 165°F while resting.
Flavor swaps
- Add a Mediterranean twist: Stir chopped sun-dried tomatoes and basil into the cheese topping before baking.
- Lighter version: Use part-skim mozzarella and reduce olive oil slightly, or bake in a nonstick spray-sprayed dish without searing for less oil.
- Skewer-style option: Cut the breasts into chunks and thread onto skewers, following the same dredge and bake method for party-friendly bites. You can see another chicken skewers idea with garlic and Parmesan to adapt into this format at garlic parmesan chicken skewers.
Your questions answered
How long will this recipe take from start to finish?
Plan 35 to 45 minutes total. Prep (pounding, breading, and searing) takes about 15 to 20 minutes, and oven time is 20 to 25 minutes.
Can I prepare the chicken ahead of time?
Yes. Complete the breading and keep the coated breasts covered in the refrigerator for up to 8 hours before searing and baking. If you need longer storage, freeze as directed in the storage section.
What if my chicken is thicker or thinner than in the recipe?
If thicker than 1/2 inch, increase baking time by 5 to 10 minutes and rely on an instant-read thermometer to confirm 165°F. If very thin, reduce oven time and watch closely after 10 minutes to prevent drying out.
Can I use pre-shredded Parmesan and mozzarella?
Yes. Pre-shredded cheeses are convenient, but freshly grated Parmesan melts and flavors more richly. Pre-shredded mozzarella sometimes contains anti-caking agents that affect melting slightly, but it still works fine.
Is there a low-carb version of this dish?
Yes. Substitute almond flour or crushed beef crackling alternatives for breadcrumbs (note the banned ingredients list — choose a compliant alternative). Use grated hard cheese in the breading for extra flavor and skip the milk in the egg wash if desired.
Parmesan Chicken
Ingredients
Method
-
Preheat the oven to 375°F.
-
In a shallow dish, mix breadcrumbs, half the Parmesan, Italian seasoning, salt, and black pepper.
-
In another bowl, beat the eggs with the milk until blended.
-
Place the flour in a third shallow dish.
-
Pat the chicken dry. Dredge each breast in flour and shake off excess.
-
Dip the floured chicken into the egg mixture, coating completely.
-
Roll each piece in the breadcrumb mixture, pressing gently to help crumbs adhere.
-
Heat the olive oil in a large skillet over medium-high. Add the chicken and cook 3 to 4 minutes per side until golden brown.
-
Transfer seared chicken breasts to a baking dish in a single layer.
-
In a small bowl, combine the remaining Parmesan, shredded mozzarella, and minced garlic. Sprinkle this cheese mixture evenly over each breast.
-
Bake for 20 to 25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Check doneness with an instant-read thermometer — the internal temperature should reach 165°F.
-
Let the chicken rest 3 to 5 minutes before serving.
Nutrition
Notes
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Parmesan Chicken
Ingredients
Method
- Preheat the oven to 375°F.
- In a shallow dish, mix breadcrumbs, half the Parmesan, Italian seasoning, salt, and black pepper.
- In another bowl, beat the eggs with the milk until blended.
- Place the flour in a third shallow dish.
- Pat the chicken dry. Dredge each breast in flour and shake off excess.
- Dip the floured chicken into the egg mixture, coating completely.
- Roll each piece in the breadcrumb mixture, pressing gently to help crumbs adhere.
- Heat the olive oil in a large skillet over medium-high. Add the chicken and cook 3 to 4 minutes per side until golden brown.
- Transfer seared chicken breasts to a baking dish in a single layer.
- In a small bowl, combine the remaining Parmesan, shredded mozzarella, and minced garlic. Sprinkle this cheese mixture evenly over each breast.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Check doneness with an instant-read thermometer — the internal temperature should reach 165°F.
- Let the chicken rest 3 to 5 minutes before serving.
