Crispy Longhorn Steakhouse Parmesan Chicken in 30 Minutes

Oh my gosh, you guys – I’ve been obsessed with recreating restaurant favorites at home ever since I had my first bite of Longhorn Steakhouse’s Parmesan Chicken. That crispy, golden crust packed with cheesy goodness? Absolute perfection! But here’s the thing: after one too many takeout bills, I decided to crack the code in my own kitchen.

I’ll never forget the first time I nailed it. The smell of garlic and Parmesan wafting through the house had my family hovering around the oven like hungry seagulls. And when we bit into that juicy chicken with its crunchy, salty crust? Let’s just say my version disappeared faster than the restaurant one ever did!

What makes this recipe so special isn’t just how ridiculously delicious it is – it’s how simple the ingredients are. A few pantry staples transform basic chicken breasts into something worthy of a steakhouse menu. The best part? No reservations required.

Why You’ll Love Longhorn Steakhouse Parmesan Chicken

This recipe is my go-to when I want that fancy restaurant flavor without the hassle. Here’s why it’s become a staple in our house:

• That golden crunch! The Parmesan-breadcrumb crust gets crazy crispy while staying perfectly tender inside
• Weeknight easy – Just 10 minutes of prep for a meal that tastes like you spent hours
• No weird ingredients – Everything comes straight from your pantry (I bet you have most of it already!)
• Better than takeout – Freshly baked means no soggy delivery chicken
• Kids devour it – My picky eater asks for seconds every time

Seriously – once you try this method, you’ll never pay steakhouse prices for Parmesan chicken again!

Ingredients for Longhorn Steakhouse Parmesan Chicken

Here’s everything you’ll need to make magic happen – I promise it’s all simple stuff! The exact measurements matter here to get that perfect crispy-cheesy balance:

• 4 boneless, skinless chicken breasts (about 6 oz each – pounded to even thickness if needed)
• 1 cup grated Parmesan cheese (packed measure! Use the good stuff from the cheese aisle, not the green can)
• 1 cup breadcrumbs (I use plain, but Italian-style adds extra flavor)
• 1/2 cup mayonnaise (the secret glue that makes everything stick!)
• 1 teaspoon garlic powder (not garlic salt – big difference!)
• 1 teaspoon onion powder
• 1/2 teaspoon salt (I use kosher)
• 1/2 teaspoon black pepper (freshly cracked if you’ve got it)
• 2 tablespoons olive oil (for that gorgeous golden sear)

Ingredient Substitutions & Notes

Ran out of something? No panic! Here are my tested swaps:

• Parmesan: Freshly grated tastes best, but in a pinch, the pre-shredded works (just pack it tight!)
• Breadcrumbs: Panko makes it extra crunchy, gluten-free works fine too
• Mayo: Light mayo is okay, but full-fat gives better browning
• Oil: Canola or avocado oil work if you’re out of olive oil

One golden rule: Never skip resting the chicken after baking! Those 5 minutes let the juices settle so you don’t lose them when cutting.

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this! Just grab these basics from your kitchen:

• Large oven-safe skillet (cast iron works magic for that perfect sear)
• Rimmed baking sheet (line it with foil for easy cleanup—you’re welcome!)
• Two mixing bowls (one for dry stuff, one for the mayo coating)
• Tongs (for flipping those golden chicken breasts with ease)

That’s it! Now let’s make some crispy, cheesy magic happen.

How to Make Longhorn Steakhouse Parmesan Chicken

Okay, let’s get cooking! This method is foolproof if you follow these steps – I’ve made every mistake so you don’t have to. That crispy, juicy perfection is just 30 minutes away!

Step 1: Prep the Coating

First, grab your biggest mixing bowl. Toss in the breadcrumbs, Parmesan (pack it in there!), garlic powder, onion powder, salt, and pepper. Now get in there with your fingers – yes, really! – and mix until every crumb is coated with cheese and spices. You’ll know it’s ready when you can smell that amazing garlic-Parmesan aroma coming up from the bowl.

Step 2: Coat the Chicken

Here’s my secret weapon: slather each chicken breast with a thick layer of mayo (don’t be shy!). Then plop it right into your Parmesan mixture. Press down hard – I mean really smoosh it in there – then flip and repeat. The mayo acts like edible glue, and that pressure helps create that thick, crunchy crust we’re after. Pro tip: Use one hand for wet ingredients and one for dry to avoid breadcrumb fingers!

Step 3: Sear and Bake

Heat your oil in the skillet until it shimmers (about 2 minutes on medium). Carefully add chicken – it should sizzle immediately! Don’t touch it for 3 minutes – that’s how you get that gorgeous golden crust. Flip, sear another 3 minutes, then transfer to the oven. Bake at 375°F until the internal temp hits 165°F (about 15-20 minutes). That rest time at the end? Non-negotiable – it keeps all those delicious juices locked in!

Tips for Perfect Longhorn Steakhouse Parmesan Chicken

After making this recipe more times than I can count (my family won’t stop requesting it!), I’ve nailed down these foolproof tricks:

• Broil for the last 2 minutes if you want next-level crispiness – just watch it like a hawk so it doesn’t burn!
• 165°F is your magic number – use a meat thermometer to avoid dry chicken. The crust keeps cooking even after you pull it out.
• Pound uneven breasts to about 1-inch thickness so everything cooks evenly. I use a rolling pin if I can’t find my malton.
• Let that mayo coating sit for 5 minutes before adding breadcrumbs – it helps everything stick better.

Trust me, these little tweaks make all the difference between good chicken and “oh wow, did you really make this?” chicken!

Serving Suggestions for Longhorn Steakhouse Parmesan Chicken

Now that you’ve got this gorgeous golden chicken, let’s talk about what to serve with it! My family goes wild when I pair it with garlic mashed potatoes – that creamy texture is perfect for soaking up any cheesy crumbs. For something lighter, roasted asparagus or a crisp garden salad balances the richness beautifully.

Some nights, I keep it simple with buttered noodles or steamed broccoli. But when we’re feeling fancy? Oh honey, whip up some creamy Parmesan risotto and watch everyone’s eyes light up. Pro tip: Squeeze fresh lemon over the chicken right before serving – that bright acidity cuts through the richness like a dream!

Storage & Reheating Instructions

Good news – this chicken keeps beautifully! Let it cool completely, then tuck it into an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave (trust me, it turns the crust soggy). Instead, pop it on a baking sheet and warm at 350°F for about 10 minutes – just until heated through. That quick trip back to the oven brings back that irresistible crispiness like magic! If you’re feeling extra, a quick broil at the end makes it taste fresh-out-of-the-oven amazing.

Longhorn Steakhouse Parmesan Chicken FAQs

I get asked these questions ALL the time – so let me save you the trial and error I went through!

Q: Can I use chicken thighs instead of breasts?
Absolutely! Thighs work great – just adjust cook time since they’re thicker. The mayo helps keep them juicy, and that crispy Parmesan crust? Just as amazing on dark meat. My kids actually prefer thighs!

Q: Help! My coating keeps falling off.
Oh honey, I’ve been there! Two secrets: 1) Press that coating on HARD (like you’re mad at it), and 2) Let the mayo-coated chicken sit 5 minutes before breading. The mayo needs time to get sticky!

Q: Is there a gluten-free option?
Yes! Swap regular breadcrumbs for gluten-free panko or crushed gluten-free crackers. The texture comes out slightly different but still deliciously crunchy.

Q: Can I prep this ahead?
You bet! Coat the chicken up to 2 hours before cooking and refrigerate (unbaked). The mayo actually helps keep the chicken moist during this wait. Just add a couple extra minutes to the bake time since you’re starting with cold chicken.

Q: Why do you rest the chicken after baking?
Those precious 5 minutes let the juices redistribute. If you cut right away, all that flavor literally runs out onto your cutting board! Patience = juicy chicken every time.

Nutritional Information

Okay, let’s talk numbers – but remember, these are estimates based on my exact ingredients. Your mileage may vary depending on brands and exact measurements! Each glorious serving (one chicken breast) comes in around 450 calories with 40g protein to keep you full. The crust gives you 15g carbs, while the mayo and olive oil contribute 25g fat (but hey, it’s the good kind of fat that makes life worth living!).

Share Your Feedback

Did you make this Longhorn Steakhouse Parmesan Chicken? I’d love to hear how it turned out! Snap a pic and tag me – nothing makes me happier than seeing your crispy, golden creations. Leave a rating below if this recipe made your weeknight dinners a little more delicious!

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