LongHorn Parmesan Chicken Copycat

LongHorn Steakhouse Parmesan Chicken has that comforting blend of crispy, gooey, and creamy textures that makes it pure restaurant-style comfort food at home. The first time I made this copycat version, my whole family said it tasted just like eating out only even better with leftovers for the next day’s lunch. This recipe lets you get that unforgettable rich garlic sauce and golden crust in your own kitchen without waiting for a table.

The crunchy-cheesy edge with that creamy sauce wins over even picky eaters in my house. I first served this for a birthday dinner and it quickly became our most requested meal for celebrations and Sundays.

Gather Your Ingredients

• Boneless skinless chicken breasts: Provide a lean and juicy foundation that holds up to the crust
• All-purpose flour: For dredging which ensures the coating clings to the chicken for even crispness. Look for unbleached for better texture
• Garlic powder, onion powder, paprika, salt, and black pepper: These pantry seasonings add deep flavor and a hint of warmth
• Grated Parmesan cheese: Brings nutty savoriness to the crunchy coating. Always buy a block and grate fresh for the best taste
• Panko breadcrumbs: Create extra crunch compared to regular breadcrumbs. Choose the plain kind for a lighter finish
• Eggs: Help everything adhere so do not skip this step. Use large, room-temperature eggs for best results
• Butter and olive oil: Give your chicken a rich finish and keep the crust from drying out in the pan. Extra-virgin olive oil adds heart-healthy fats
• Heavy cream and chicken broth: Form the silky sauce base. Pick a broth with no added sugar or low sodium to control salt
• Shredded mozzarella cheese: Melts over the top for another layer of gooey goodness. Whole milk mozzarella melts best and browns up golden

How to Make It

Preparation and Dredging:

Mix together your flour garlic powder onion powder paprika salt and black pepper in a shallow bowl. This mixture is the base layer that seals moisture inside the chicken and builds that classic steakhouse flavor. In a second bowl blend grated Parmesan and panko together breaking up any clumps so every bite gets both cheese and crunch. Whisk your eggs in another bowl until smooth. You will want an assembly line ready to go to streamline coating the chicken.

Coat the Chicken:

Dredge each chicken breast through the flour mixture making sure every surface is covered even the sides. Next dip into the beaten eggs letting the extra drip off. Last press into the Parmesan panko mix. Use your hands to pat the coating tight so it sticks. Repeat for both breasts. The layers make a thick crust that delivers that satisfying crunch.

Pan-Fry to Golden Perfection:

Set butter and olive oil in a large skillet and heat over medium-high until the butter just bubbles but does not brown. Place chicken in the pan and do not move it for three to four minutes. Flip and cook the other side the same way. You want a golden shell but not burned edges. Use tongs to turn the breasts gently which helps keep the crust intact. Remove chicken once both sides are crispy.

Oven Baking for Juicy Finish:

Transfer the browned chicken to a baking dish. Bake at 375 degrees until the internal temp hits 165. This final bake keeps the meat juicy and finishes cooking it all the way through. It usually takes fifteen to twenty minutes. Let the chicken rest a couple minutes before slicing so the juices stay in.

Make the Creamy Garlic Sauce:

Return your skillet to the stove. Pour in heavy cream and chicken broth scraping up any crunchy bits left from frying. Bring to a simmer and whisk until a little thickened about two or three minutes. Now you can add more garlic or reduce the sauce until it is as rich as you like. The sauce should be glossy and cling to a spoon.

Broil with Mozzarella:

Sprinkle shredded mozzarella over the baked chicken then broil for a couple minutes until bubbly and golden spots appear. Stand by the oven so you do not overdo it you just want melty and toasty not burned. Pull out and let cool slightly so the cheese sets up.

I always look forward to the step when I broil on mozzarella because the bubbly topping is everyone’s favorite part in my house. My youngest once declared the crispy edge the best thing she had tasted. This recipe is a go-to when I want that steakhouse flavor but need comfort at home.

Flavor Boosters

When making the sauce you can get creative. Simmer longer for extra thickness or toss in more garlic or some heat if you want it bold.

Serving Suggestions

Serve the chicken with a light Caesar salad for a refreshing contrast to the creaminess. Pair with a garlicky rice pilaf or warm baguette to soak up every bit of the sauce. For vegetables roasted asparagus or green beans add color and crunch.

Creative Twists

Try boneless thighs instead of breasts for extra juicy results. Use almond flour in place of regular flour for a gluten-free twist. Swap coconut cream for heavy cream if you want a dairy-free version. If you cannot find panko use crushed cornflakes for crispness. Swap in fresh basil or parsley in summer to brighten the dish. Add a splash of lemon zest to the sauce in spring for extra zing. Try smoked paprika for a deeper fall flavor profile.

This recipe brings the best of steakhouse dining to your table—complete with all the cozy family memories and crispy cheesy rewards. It is a promise of comfort and crowd-pleasing flavor with every forkful.

Frequently Asked Questions About This Dish

→ How do you keep the chicken coating crispy?

Ensure the chicken is patted dry before coating. Press the Parmesan and panko mixture firmly, then pan-sear in hot butter and oil for a crunchy exterior before baking.

→ Can I use a different cheese than Parmesan?

While Parmesan gives a classic flavor, you can substitute with Romano or Asiago for a similar taste. Do not skip hard cheeses for best results.

→ How can I make this dish gluten-free?

Swap all-purpose flour with almond flour and use gluten-free panko or breadcrumbs to adapt the dish to a gluten-free diet.

→ What sides complement this chicken best?

Caesar salad and herbed rice pilaf balance the creamy, savory flavors. Roasted vegetables or mashed potatoes also work well.

→ Can I prepare the sauce in advance?

Yes, the creamy garlic sauce can be made ahead and gently reheated. Add extra broth or cream if it thickens when storing.

→ Is this dish suitable for meal prep?

Yes, store the cooked chicken and sauce separately. Reheat gently to keep the coating crisp and sauce creamy.