Longhorn Steakhouse Parmesan Chicken | Easy

Introduction

There’s something irresistible about a perfectly cooked piece of Parmesan-crusted chicken. The crispy exterior giving way to juicy, tender meat is a combination that never fails to satisfy. If you’ve ever had the pleasure of trying Longhorn Steakhouse’s Parmesan Crusted Chicken, you know exactly what I’m talking about. That rich, cheesy crust with the perfect blend of herbs and spices creates a dish that’s both comforting and impressive.

Today, I’m thrilled to share my recreation of this restaurant favorite. I’ve spent countless hours perfecting this recipe in my home kitchen, and I can confidently say it rivals the original. The best part? It’s surprisingly simple to make. With just a handful of ingredients and some straightforward techniques, you can bring this steakhouse classic to your dining table any night of the week.

Whether you’re looking to impress guests or simply want to elevate your weeknight dinner routine, this Longhorn Steakhouse-inspired Parmesan Chicken recipe is your ticket to culinary success. Let’s dive into making this delicious dish from scratch!

Ingredients You’ll Need

Before we start cooking, let’s gather all our ingredients. The beauty of this recipe lies in its simplicity – you likely have most of these items in your pantry already!

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

For the Parmesan Crust:

• 1 cup freshly grated Parmesan cheese
• ¼ cup Provolone cheese, shredded
• ½ cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Pinch of crushed red pepper flakes (optional)
• Zest of half a lemon
• 1 tablespoon fresh parsley, finely chopped

For the Optional Ranch Butter Sauce:

• 4 tablespoons unsalted butter
• 1 teaspoon ranch seasoning mix
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped

Kitchen Equipment

Having the right tools makes this recipe even easier. Here’s what you’ll need:

• Large oven-safe skillet (cast iron works beautifully)
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Cheese grater
• Sharp knife
• Cutting board
• Meat thermometer
• Kitchen tongs
• Aluminum foil
• Citrus zester

Nutritional Information

For those who are health-conscious or tracking macros, here’s the approximate nutritional breakdown per serving (one chicken breast with Parmesan crust):

Note: Values are approximate and may vary based on specific ingredients used.

Preparation Time

Before we begin, let’s break down the time commitment for this recipe:

Step-by-Step Instructions

Now that we’ve gathered our ingredients and equipment, let’s dive into the cooking process. I’ll guide you through each step to ensure your Parmesan Crusted Chicken turns out perfectly every time.

Preparing the Chicken

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken breasts dry with paper towels. This step is crucial for achieving a good sear.
3. If the chicken breasts are very thick, consider butterflying them or using a meat mallet to pound them to an even thickness of about ¾ inch. This ensures even cooking.
4. Season both sides of each chicken breast with salt, pepper, and garlic powder, pressing the seasonings gently into the meat.
5. Heat the olive oil in your oven-safe skillet over medium-high heat until it begins to shimmer.

Searing the Chicken

1. Place the seasoned chicken breasts in the hot skillet, presentation side down (the smoother side that you want to eventually top with the Parmesan crust).
2. Sear for 3-4 minutes without moving them, until they develop a golden-brown crust.
3. Flip the chicken breasts and sear the other side for an additional 2-3 minutes.
4. Remove the skillet from the heat. The chicken won’t be fully cooked yet – we’ll finish it in the oven with the Parmesan crust.

Preparing the Parmesan Crust

1. While the chicken is searing, combine all the crust ingredients in a medium bowl: Parmesan cheese, Provolone cheese, mayonnaise, sour cream, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), lemon zest, and parsley.
2. Mix thoroughly until you have a thick, spreadable consistency. The mixture should hold together well.

Applying the Crust and Baking

1. Carefully spread the Parmesan mixture evenly over the top of each seared chicken breast, creating a generous layer about ¼-inch thick.
2. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Parmesan crust is golden brown and bubbly.
3. If you’d like the crust to be extra golden, switch your oven to broil for the final 1-2 minutes, watching carefully to prevent burning.

Optional Ranch Butter Sauce

1. While the chicken is baking, prepare the ranch butter sauce if desired.
2. In a small saucepan over medium-low heat, melt the butter.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Stir in the ranch seasoning mix and chopped parsley.
5. Remove from heat and keep warm until ready to serve.

Serving

1. Once the chicken reaches the appropriate internal temperature and the crust is golden brown, remove the skillet from the oven.
2. Let the chicken rest for 3-5 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum juiciness.
3. If using the ranch butter sauce, drizzle it over the chicken just before serving.
4. Garnish with additional fresh parsley if desired.

Pro Tips for Perfect Parmesan Chicken

After making this recipe countless times, I’ve discovered several tricks that elevate this dish from good to restaurant-quality:

• Use freshly grated cheese: Pre-packaged shredded Parmesan won’t melt as smoothly or taste as good as freshly grated. Take the extra minute to grate your own.
• Room temperature mayonnaise: Let your mayo come to room temperature before mixing the crust. This makes it easier to combine with the other ingredients.
• Don’t skip the sear: The initial sear on the chicken is crucial for developing flavor and ensuring the chicken stays juicy.
• Check temperature, not time: Every oven is different, so use a meat thermometer to ensure your chicken is perfectly cooked to 165°F.
• Let it rest: Those few minutes of resting time make a huge difference in the juiciness of your final dish.
• Customize your cheese blend: While the Parmesan and Provolone blend is classic, you can experiment with adding a touch of mozzarella or even a bit of sharp cheddar.

Common Mistakes to Avoid

Even experienced home cooks can run into issues with this recipe. Here are some pitfalls to avoid:

• Chicken too thick: Unevenly sized chicken breasts will cook unevenly. Take the time to pound them to a consistent thickness.
• Skipping the pat-dry step: Moisture is the enemy of a good sear. Always pat your chicken dry before seasoning.
• Overcooking: Chicken breasts can go from perfectly juicy to dry very quickly. Use a meat thermometer and remove from the oven as soon as they reach 165°F.
• Overseasoning the crust: The Parmesan is already salty, so go easy on adding extra salt to your crust mixture.
• Walking away during broiling: If you choose to broil for extra color, never leave it unattended. It can go from perfect to burnt in seconds.

Serving Suggestions

This Parmesan Crusted Chicken pairs beautifully with many side dishes. Here are some of my favorite companions to serve alongside:

• Garlic mashed potatoes
• Roasted asparagus or green beans
• Lemon butter pasta
• Mixed green salad with balsamic vinaigrette
• Steamed broccoli with a touch of butter
• Wild rice pilaf
• Sautéed spinach with garlic
• Fresh bread to soak up any extra sauce

For a complete Longhorn Steakhouse-inspired meal, consider serving with their famous loaded baked potato and a side of steamed vegetables.

Variations to Try

While this recipe is absolutely delicious as written, don’t be afraid to make it your own with these creative variations:

Herb-Crusted Version

Replace half the Parmesan with Pecorino Romano and add 2 tablespoons of fresh herbs like basil, oregano, and thyme to the crust mixture.

Spicy Kick

Add ½ teaspoon of cayenne pepper and a diced jalapeño to the crust mixture for heat lovers.

Mediterranean Style

Mix in 2 tablespoons of sun-dried tomatoes and 1 tablespoon of chopped kalamata olives to the crust.

Gluten-Free Option

This recipe is naturally gluten-free! Just double-check your mayonnaise and ranch seasoning labels if you’re strictly gluten-free.

Lighter Version

Replace half the mayonnaise with Greek yogurt for a lighter but still creamy crust.

Storage and Reheating Instructions

If you’re lucky enough to have leftovers (I rarely do!), here’s how to store and reheat them:

Storage

• Refrigerate in an airtight container for up to 3 days.
• I don’t recommend freezing this dish as the texture of the crust can become compromised when thawed.

Reheating

• For best results, reheat in a 350°F oven for about 10-15 minutes until warmed through.
• You can use a microwave in a pinch, but the crust won’t be as crispy. Microwave on 70% power with a damp paper towel over the chicken.
• Air fryers work wonderfully for reheating this dish! A few minutes at 350°F will restore much of the original crispiness.

The Secret to Restaurant-Quality Results

What makes restaurant food taste so good? Often, it’s the little details that home cooks might overlook. Here’s how to make your Parmesan Crusted Chicken taste like it came straight from Longhorn Steakhouse:

1. Quality ingredients: Use the best Parmesan you can afford – preferably Parmigiano Reggiano. The depth of flavor is unmatched.
2. Temperature control: Restaurants have powerful ovens, but you can mimic this by properly preheating your oven and skillet.
3. Seasoning layers: Notice how we season at multiple stages – the chicken itself, the crust mixture, and the optional butter sauce. Each layer builds flavor.
4. Finishing touches: A squeeze of fresh lemon juice just before serving brightens all the flavors.
5. Presentation matters: Take a moment to plate your chicken beautifully, with a drizzle of sauce and a sprinkle of fresh herbs.

Health Benefits and Modifications

While this recipe is definitely an indulgence, it does offer some nutritional benefits:

• High in protein from the chicken and cheese
• Contains calcium from the dairy components
• Provides essential amino acids

For those looking to make this recipe more health-conscious:

• Use chicken cutlets instead of full breasts for smaller portions
• Substitute Greek yogurt for part or all of the mayonnaise
• Opt for reduced-fat cheese (though it won’t melt quite as well)
• Increase the herbs and decrease the cheese slightly
• Skip the optional butter sauce

Frequently Asked Questions

Here’s a collection of questions I often receive about this recipe:

Q: Can I use chicken thighs instead of breasts? Yes! Boneless, skinless chicken thighs work beautifully in this recipe. They’re actually more forgiving if slightly overcooked. Adjust your cooking time accordingly as thighs may take a few minutes longer to reach 165°F.

Q: Is there a substitute for mayonnaise? Absolutely. Greek yogurt works well, though the flavor will be tangier. You can also use a mixture of ricotta cheese and a touch of olive oil for a different but delicious crust.

Q: Can I make this ahead of time? You can prepare the Parmesan crust mixture up to 24 hours in advance and keep it refrigerated. I don’t recommend searing the chicken ahead of time. For best results, complete the recipe from start to finish just before serving.

Q: What’s the best type of Parmesan to use? Parmigiano Reggiano is the gold standard, but any good quality Parmesan that you grate yourself will work well. Avoid pre-grated options if possible as they contain anti-caking agents that affect melting.

Q: My crust isn’t browning well. What am I doing wrong? If your crust isn’t browning, try moving your oven rack up one level and/or finish with a minute under the broiler (watching carefully).

Q: Can I make this without an oven-proof skillet? Yes! Sear the chicken in any skillet, then transfer to a baking dish before adding the Parmesan crust and baking.

Q: How can I tell when the chicken is done without a meat thermometer? While a thermometer is best, you can make a small cut into the thickest part of the breast. The meat should be white throughout with no pink, and the juices should run clear.

Why This Recipe Works

Understanding the science behind a recipe helps you become a better cook. Here’s why this particular combination of ingredients and techniques yields such amazing results:

1. The mayo-cheese mixture: Mayonnaise acts as both a binder and an insulator. It helps the cheese stick to the chicken while also protecting the meat from drying out in the oven’s heat.
2. The two-step cooking method: Searing first locks in juices and creates flavor through the Maillard reaction (that beautiful browning). Finishing in the oven allows for gentle, even cooking.
3. The cheese combination: Parmesan provides flavor and saltiness, while Provolone adds meltability and a subtle tang.
4. Acid balance: The lemon zest in the crust cuts through the richness of the cheese and mayo, creating a balanced flavor profile.

By understanding these principles, you can apply them to other dishes and become a more intuitive cook.

Final Thoughts

Creating restaurant-quality meals at home is one of the most satisfying cooking experiences. This Longhorn Steakhouse-inspired Parmesan Crusted Chicken proves that with quality ingredients and proper technique, you can create dishes that rival those of professional chefs.

What I love most about this recipe is its versatility. It’s impressive enough for company yet simple enough for a weeknight family dinner. The flavor combination of savory chicken, rich cheese, aromatic herbs, and zesty lemon creates a memorable dish that’s sure to become a staple in your cooking repertoire.

The next time you’re craving that Longhorn Steakhouse favorite but don’t want to leave home, give this recipe a try. I’m confident it will exceed your expectations and might even become your preferred version!

Happy cooking, and enjoy bringing a taste of Longhorn Steakhouse right to your dining table.