Longhorn Steakhouse Parmesan Chicken (Copycat Recipe)
If you love the rich, cheesy, and crispy Parmesan Chicken from Longhorn Steakhouse, this homemade version delivers the same bold flavors right from your kitchen. Juicy chicken breasts are breaded, pan-seared until golden, then baked with a generous topping of melted Parmesan and mozzarella. It’s comforting, satisfying, and perfect for family dinners or special occasions.
Ingredients
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4 boneless, skinless chicken breasts
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1 cup bread crumbs
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1 cup grated Parmesan cheese, divided
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1 cup shredded mozzarella cheese
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1/2 cup all-purpose flour
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2 large eggs
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1/4 cup milk
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 tablespoons olive oil
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
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Prepare the dredging stations:
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In one shallow dish, combine breadcrumbs, 1/2 cup Parmesan cheese, Italian seasoning, salt, and black pepper.
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In a second dish, whisk together eggs and milk.
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Place flour in a third dish.
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Bread the chicken:
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Dredge each chicken breast in flour, shaking off excess.
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Dip into the egg mixture.
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Coat thoroughly in the breadcrumb mixture.
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Pan-sear:
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Heat olive oil in a skillet over medium heat.
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Cook chicken for 3–4 minutes per side until golden brown.
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Add cheese topping:
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Transfer chicken to prepared baking dish.
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Mix remaining Parmesan cheese with mozzarella and minced garlic.
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Spoon mixture evenly over each chicken breast.
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Bake:
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Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and cheese is melted and bubbly.
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Serve hot with pasta, mashed potatoes, or steamed vegetables.
Notes
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Use Italian-seasoned breadcrumbs for extra flavor.
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Pound chicken breasts to an even thickness for uniform cooking.
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Add a pinch of red pepper flakes for a spicy kick.
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For extra crispiness, place chicken under the broiler for 1–2 minutes after baking.