If you're craving a dish that hits all the right flavor notes-crispy, cheesy, and satisfying-the Longhorn Steakhouse Parmesan Chicken Recipe is your go-to. Perfect for a cozy weeknight or a casual weekend dinner, this recipe nails that golden, juicy chicken topped with a bubbly, toasty cheese crust you'll want every time you cook it.
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What Sets This Apart
This recipe blends creamy mayo with a crispy Parmesan-panko topping for a crust that's just right-not too heavy, yet with plenty of flavor layers. I've made it several times, and it's reliably juicy and golden, mimicking the restaurant's signature dish without the fuss.
- Consistent Results: The mayo helps the topping stick and keeps the chicken moist every time.
- Rich, Balanced Flavor: A mix of garlic, Italian seasoning, and sharp Parmesan creates depth without overpowering.
- Pantry-First Ingredients: You likely have most of these staples on hand for an easy throw-together meal.
- Weeknight Friendly: Ready in under an hour and low-effort, so you'll have dinner on the table fast.
Ingredient Snapshot
Choosing good-quality cheese and fresh chicken makes a difference here. I recommend fresh Parmesan and mozzarella for the best melt and flavor; spoiled dairy or frozen chicken won't give you the same satisfying texture.
- Boneless skinless chicken breasts: Opt for medium-thick pieces for even cooking without drying out.
- Grated Parmesan cheese: Freshly grated for a sharper, nuttier taste and better melt.
- Shredded mozzarella cheese: Look for part-skim to keep the topping from getting too greasy.
- Panko breadcrumbs: These give a delicate crispiness that regular breadcrumbs can't match.
- Mayonnaise: Helps the cheese and crumbs cling and adds a subtle creaminess.
- Garlic powder and Italian seasoning: The classic combo for that Italian-inspired flavor punch.
- Butter: A final drizzle before baking locks in moisture and browns the topping beautifully.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Longhorn Steakhouse Parmesan Chicken Recipe
Step 1 - Prep & Season
Start by preheating your oven to 400°F (200°C) and greasing a baking dish so the chicken won't stick. Pat the chicken breasts dry with paper towels-that extra step helps the mayo and crumb coating adhere better. When mixing the Parmesan, panko, garlic powder, Italian seasoning, salt, and pepper, make sure everything is combined evenly. This spice blend is where most of your flavor lives, so take a moment to stir well.
Step 2 - Build Flavor
Spread mayonnaise over both sides of each chicken breast. This may sound unusual if you haven't worked with mayo this way, but trust me, it seals in moisture and helps that Parmesan crust stick beautifully. After coating with mayo, dredge each breast thoroughly in the Parmesan-panko mixture-you'll feel it form a nice, even coating. Arrange the coated breasts snugly in the baking pan and drizzle melted butter on top. It adds richness and encourages a gorgeous golden crust.
Step 3 - Finish for Best Texture
Bake the chicken for 25 minutes, which gets the chicken nearly cooked through and the crust crisp. Then, pull the pan out and top each chicken breast with the remaining Parmesan and the shredded mozzarella. Slide it back in for an extra 5 minutes to melt and brown the cheeses-watch closely so the cheese turns glossy gold instead of bitter burnt. You'll notice the aroma changes here, signaling a perfectly baked finish.
Cook's Notes & Tricks
I find that resting the chicken a few minutes after baking helps redistribute juices for a juicy bite every time. Don't skip the butter drizzle-it's a small step that makes a noticeable difference in browning and texture. If you want an extra punch, sprinkle a bit of fresh parsley when serving for color and freshness.
- Doneness Cue: The chicken should reach 165°F internally and feel firm but still springy.
- Temperature Trick: Use an oven thermometer to avoid hot spots that can burn the cheesy topping.
- Make-Ahead Move: Coat the chicken in mayo and crumbs up to 2 hours ahead, then refrigerate until ready to bake.
- Avoid This Pitfall: Don't skip drying your chicken breasts before coating-they won't crisp up well otherwise.
Serve & Enjoy
Finishing Touches
For the finishing touch, I like a drizzle of fresh lemon juice or a sprinkle of chopped fresh herbs-it cuts through the richness and adds brightness. A warm side of steamed veggies or a crisp salad pairs beautifully alongside this cheesy chicken for a balanced meal.
Pairs Beautifully With
This Longhorn Steakhouse Parmesan Chicken Recipe goes wonderfully with creamy mashed potatoes, roasted asparagus, or garlic butter green beans. I often serve it with a slice of crusty garlic bread to mop up any cheesy drips-so satisfying!
Simple Plating Wins
Keep things casual yet inviting by arranging each breast on a warm plate, topping with a small handful of fresh parsley, and a lemon wedge on the side. It's quick but looks thoughtfully done-great for impressing guests without fuss.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store any leftover Longhorn Steakhouse Parmesan Chicken in an airtight container in the fridge for up to 3 days. The crust may soften slightly but still tastes delicious. I always separate pieces with parchment to keep the cheese from sticking together.
Freezing Tips
This recipe freezes well if you wrap each piece tightly in foil or plastic wrap before placing in a freezer-safe container. Thaw overnight in the fridge before reheating to maintain texture. I don't recommend freezing with the melted cheese on top since it can become grainy after thawing.
Reheating Longhorn Steakhouse Parmesan Chicken Recipe Without Drying Out
To reheat, I prefer the oven at 350°F (175°C) for about 15 minutes, covered loosely with foil to keep moisture in. You can add a dash of water or broth to the bottom of the dish to ensure juiciness. If you're short on time, the microwave works with short bursts and a cover, but expect a less crispy crust. The air fryer is also a great option-just keep it low and watch closely.
Frequently Asked Questions
Absolutely! Boneless skinless thighs will be juicier and more forgiving. Just adjust the baking time slightly since thighs can cook faster and vary in thickness.
You can substitute plain Greek yogurt or a light smear of olive oil to help the crumb coating stick, but mayonnaise provides the best balance of moisture and tang.
Yes, simply swap the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the texture crisp and safe for gluten sensitivities.
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The juices should run clear and the chicken will feel firm but springy when pressed gently.
Final Thoughts
I love how this Longhorn Steakhouse Parmesan Chicken Recipe brings comfort and a restaurant feel right into my kitchen with minimal fuss. Once you nail the balance of seasoning and baking times here, it becomes a staple you'll make again and again, impressing yourself and your guests with juicy, cheesy chicken that's hard to beat.
PrintFull Recipe
Longhorn Steakhouse Parmesan Chicken Recipe
This Longhorn Steakhouse Parmesan Chicken recipe features tender, juicy chicken breasts coated in a flavorful Parmesan and panko breadcrumb crust, baked to golden perfection and topped with melted mozzarella cheese for a deliciously cheesy finish. It's an easy-to-make, crowd-pleasing dish perfect for a hearty dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese, divided
- 1 cup panko breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Other Ingredients
- 1 cup shredded mozzarella cheese
- ½ cup mayonnaise
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Lightly grease a baking dish that can hold the chicken breasts in a single layer to prevent sticking.
- Prepare breadcrumb mixture: In a shallow bowl, combine ½ cup grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper. Mix well to evenly distribute the seasonings.
- Coat chicken with mayo and breadcrumbs: In another bowl, spread mayonnaise over both sides of each chicken breast. Then coat each breast thoroughly in the breadcrumb-Parmesan mixture, pressing gently to adhere the crust.
- Arrange and drizzle butter: Place the coated chicken breasts in the prepared baking dish in a single layer. Drizzle the melted butter evenly over the top of all the chicken breasts to add richness and help with browning.
- Bake initially: Bake the chicken in the preheated oven for 25 minutes. This allows the crust to crisp up and the chicken to cook most of the way through.
- Add cheese and finish baking: Remove the baking dish from the oven. Evenly top each chicken breast with the remaining ½ cup Parmesan cheese and the shredded mozzarella cheese. Return the dish to the oven and bake for an additional 5 minutes until the cheese is melted, golden, and bubbly, and the chicken is fully cooked.
- Serve: Remove from oven and serve the Parmesan chicken hot as a satisfying main course.
Notes
- For extra crispiness, broil the chicken for 1-2 minutes after adding cheese, watching closely to avoid burning.
- Mayonnaise can be substituted with plain Greek yogurt for a lighter option.
- Ensure chicken breasts are of even thickness by pounding if necessary for uniform cooking.
- Use freshly grated Parmesan for best flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to keep the crust crispy.
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