The Art of Perfect Longhorn Steakhouse Parmesan Chicken

Perfect Chicken Preparation

Master the technique of properly pounding and seasoning chicken breasts for even cooking and optimal flavor absorption throughout.

Parmesan Crust Excellence

Achieve ideal crispy Parmesan coating through proper breading technique and ingredient ratios for restaurant-quality crust that stays crispy.

Searing and Baking Mastery

Learn optimal searing technique followed by proper baking method that creates golden exterior while maintaining juicy interior throughout.

Garlic Butter Sauce Perfection

Master the art of creating smooth, flavorful garlic butter sauce that enhances chicken while providing authentic steakhouse finish.

Cheese Integration Technique

Learn proper timing and method for adding cheese topping that melts perfectly without compromising crispy crust underneath.

Expert Tips for Perfect Longhorn Steakhouse Parmesan Chicken

Chicken Thickness: Pound chicken to even thickness for uniform cooking and proper crust development throughout each piece without overcooking.

Crust Adhesion: Press Parmesan mixture firmly onto chicken and let rest 5 minutes before cooking for better coating adherence throughout.

Searing Technique: Don't move chicken while searing to develop proper golden crust - let it cook undisturbed for best results.

Cheese Melting: Add cheese during final minutes of baking to prevent burning while ensuring complete melting for restaurant appearance.

Sauce Consistency: Keep garlic butter sauce warm and whisk before serving to maintain smooth, glossy texture throughout meal.

Resting Time: Allow chicken to rest after cooking to redistribute juices and prevent sauce from running off when served.

Longhorn Steakhouse Parmesan Chicken: Restaurant-Style Crispy Crusted Perfection

Name: Longhorn Steakhouse Parmesan Chicken: Restaurant-Style Crispy Crusted Perfection
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American Steakhouse
Ingredients: For Chicken:; 4 large boneless skinless chicken breasts (6-8 oz each); 2 tablespoons olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried Italian seasoning; 1/2 teaspoon paprika; For Parmesan Crust:; 1 1/2 cups panko breadcrumbs; 1 cup freshly grated Parmesan cheese; 1/4 cup all-purpose flour; 2 teaspoons garlic powder; 1 teaspoon dried Italian seasoning; 1 teaspoon dried parsley; 1/2 teaspoon salt; 1/2 teaspoon black pepper; For Coating Process:; 1/2 cup all-purpose flour for dredging; 3 large eggs, beaten; 2 tablespoons heavy cream; 1 teaspoon Dijon mustard; For Garlic Butter Sauce:; 6 tablespoons butter; 4 cloves garlic, minced; 1/4 cup white wine or chicken broth; 2 tablespoons heavy cream; 1 tablespoon fresh lemon juice; 1 teaspoon dried Italian seasoning

The most authentic and indulgently delicious Longhorn Steakhouse Parmesan Chicken you'll ever make - incredibly tender and satisfying with layers of perfectly seasoned chicken breast coated in crispy Parmesan crust, rich garlic butter sauce, melted provolone cheese, and savory herbs, creating the ultimate steakhouse dinner experience that's so delicious it'll have everyone asking for seconds with every perfectly crusted bite that tastes like pure restaurant magic at home.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For Chicken:

4 large boneless skinless chicken breasts (6-8 oz each)

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried Italian seasoning

1/2 teaspoon paprika

For Parmesan Crust:

1 1/2 cups panko breadcrumbs

1 cup freshly grated Parmesan cheese

1/4 cup all-purpose flour

2 teaspoons garlic powder

1 teaspoon dried Italian seasoning

1 teaspoon dried parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

For Coating Process:

1/2 cup all-purpose flour for dredging

3 large eggs, beaten

2 tablespoons heavy cream

1 teaspoon Dijon mustard

For Garlic Butter Sauce:

6 tablespoons butter

4 cloves garlic, minced

1/4 cup white wine or chicken broth

2 tablespoons heavy cream

1 tablespoon fresh lemon juice

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

For Cheese Topping:

8 slices provolone cheese

1/4 cup freshly grated Parmesan cheese

2 tablespoons fresh parsley, chopped

For Cooking:

2 tablespoons vegetable oil

2 tablespoons butter

For Serving Sides:

2 lbs baby potatoes, roasted with herbs

1 lb asparagus or green beans

Mixed green salad with ranch dressing

Garlic bread or dinner rolls

For Garnish & Extras:

Fresh parsley, chopped

Lemon wedges

Additional Parmesan cheese for serving

Crushed red pepper flakes

Extra garlic butter sauce

Cherry tomatoes for color

Fresh basil leaves

Balsamic glaze drizzle

Roasted garlic cloves

Instructions

Preheat oven to 400°F (200°C) and prepare large baking dish with cooking spray or butter for easy cleanup.

Pound chicken breasts to even 3/4-inch thickness using meat mallet, then pat completely dry with paper towels for proper seasoning.

Season chicken breasts on both sides with salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika, rubbing into meat.

In shallow dish, combine panko breadcrumbs, grated Parmesan, flour, garlic powder, Italian seasoning, parsley, salt, and pepper for crust mixture.

Set up breading station with flour for dredging, beaten eggs mixed with cream and Dijon mustard, and prepared Parmesan crust mixture.

Dredge each seasoned chicken breast in flour, shaking off excess, then dip in egg mixture, coating completely on all sides.

Press chicken firmly into Parmesan crust mixture, ensuring complete coverage and pressing gently to adhere coating properly throughout.

Heat oil and butter in large oven-safe skillet over medium-high heat until hot and ready for searing chicken pieces.

Sear coated chicken breasts 3-4 minutes per side until golden brown and crust is set, being careful not to burn coating.

Transfer seared chicken to prepared baking dish, reserving any pan drippings for sauce preparation and maximum flavor.

Bake chicken 15-18 minutes until internal temperature reaches 165°F and coating is golden brown and crispy throughout.

Meanwhile, prepare garlic butter sauce by melting butter in same skillet over medium heat with reserved pan drippings.

Add minced garlic to melted butter, cooking 1 minute until fragrant, then add white wine and cook until reduced by half.

Stir in heavy cream, lemon juice, Italian seasoning, salt, and pepper, simmering until sauce thickens slightly and coats spoon.

Remove chicken from oven and immediately top each breast with 2 slices provolone cheese and sprinkle with additional Parmesan.

Return to oven 3-5 minutes until cheese melts completely and bubbles slightly for perfect restaurant-style presentation.

Remove from oven and let rest 5 minutes, then drizzle with warm garlic butter sauce and garnish with fresh parsley.

Serve immediately with roasted potatoes, vegetables, and extra garlic butter sauce for authentic Longhorn steakhouse experience!

Longhorn Steakhouse Parmesan Chicken: Restaurant-Style Crispy Crusted Perfection

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken: Restaurant-Style Crispy Crusted Perfection

Ingredients

Instructions