Bring all the irresistible flavors of Longhorn Steakhouse right into your own kitchen with this crispy, cheesy Parmesan Chicken. With its golden crust, juicy chicken center, and restaurant-style finish, this recipe delivers major steakhouse vibes—without leaving home. It’s simple, comforting, and a guaranteed family favorite.
Why This Parmesan Chicken Is So Good
What sets this dish apart is the perfect balance of textures: a crunchy golden crust on the outside and tender, juicy chicken inside. Fresh Parmesan, Italian herbs, and a final layer of melty mozzarella take the flavor to steakhouse level. Best of all, the process is surprisingly simple—just dredge, pan-sear, top with cheese, and bake.
Ingredients You’ll Need
(Full measurements in the recipe card below.)
- Chicken Breasts – Boneless, skinless, and pounded to an even thickness for perfect cooking.
- Parmesan Cheese – Freshly grated is key for flavor and crispiness.
- Bread Crumbs – Seasoned or plain; both work well.
- Eggs & Milk – Create a sticky coating for the breadcrumbs.
- Flour – The first layer for achieving that crispy crust.
- Mozzarella – Gives the chicken its gooey, melty topping.
- Garlic – Adds irresistible aroma and flavor.
- Italian Seasoning, Salt & Pepper – Essential flavor builders.
- Olive Oil – For searing the chicken to golden perfection.
How to Make Parmesan Chicken
1. Prep Your Station
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Set up three shallow dishes:
- Dish 1: Flour
- Dish 2: Eggs whisked with milk
- Dish 3: Bread crumbs mixed with Parmesan and Italian seasoning
2. Bread the Chicken
Pat chicken dry.
Dredge each piece in flour → dip in egg wash → coat in the breadcrumb-Parmesan mixture.
3. Pan-Sear to Golden
Heat olive oil in a skillet over medium-high heat.
Cook chicken for 3–4 minutes per side, until crisp and golden.
4. Add the Cheesy Topping
Transfer chicken to your baking dish.
Mix mozzarella with remaining Parmesan and garlic, and sprinkle on top.
5. Bake to Perfection
Bake for 20–25 minutes, or until the cheese is bubbly and chicken reaches 165°F (74°C).
Let the chicken rest for a few minutes to keep it juicy.
Tips for Steakhouse-Level Results
- Use freshly grated Parmesan—it melts and browns far better than pre-shredded.
- Pound chicken evenly to avoid overcooked edges and raw centers.
- If the cheese browns too fast, lightly tent the dish with foil.
- Rest after baking to lock in the juices.
Serving Ideas
Serve with:
- Creamy garlic mashed potatoes
- Caesar salad
- Steamed veggies
- Crusty bread for scooping up melted cheese
Pair it with a chilled white wine like Pinot Grigio for a full restaurant experience.
Storage & Reheating
- Fridge: Up to 3 days in an airtight container.
- Reheating: Use the oven to keep the crust crispy.
- Freezing: Freeze individually and thaw in the fridge before reheating.
Variations
- Use chicken thighs for extra juiciness.
- Add red pepper flakes for a spicy twist.
- Swap in Pepper Jack for a cheesy kick.
- Slide sautéed spinach under the cheese layer for added flavor and nutrients.
Longhorn Steakhouse Parmesan Chicken Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F and lightly oil a baking dish.
- Set up three shallow dishes: one with flour, one with eggs whisked with milk, and one with breadcrumbs, half the Parmesan, Italian seasoning, salt, and pepper.
- Dredge the chicken in flour, dip in egg mixture, and coat in the breadcrumb mixture.
- Heat olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Transfer to baking dish.
- Mix remaining Parmesan with mozzarella and garlic. Sprinkle over chicken.
- Bake 20–25 minutes or until chicken reaches 165°F and the cheese is melted and bubbly.
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