Longhorn Steakhouse Parmesan Chicken

Introduction

If you’ve ever dined at Longhorn Steakhouse, chances are you’ve heard whispers of their cult-favorite, ultra-savory Parmesan Chicken. With its golden-brown parmesan crust, juicy grilled chicken breast, and a flavor profile that’s both crispy and creamy, it’s a dish that keeps guests returning for more. The best part? You can now recreate this mouthwatering masterpiece right in your own kitchen.

Originally crafted as a signature menu item, Longhorn Steakhouse Parmesan Chicken has become a staple for fans seeking a cozy, indulgent comfort food with just the right amount of crunch. This dish brings together Italian-American classics—think garlic, herbs, cheese—and elevates them with steakhouse flair.

What makes this copycat version truly special is its faithful recreation of the restaurant experience. From the juicy marinated chicken to the bubbly parmesan crust and creamy ranch drizzle, every bite balances bold flavor and texture. Whether you’re preparing a family dinner or impressing guests, this recipe brings the “wow factor” straight from Longhorn’s kitchen to yours.

Ingredients

For the Chicken Marinade

• 4 boneless, skinless chicken breasts
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30 ml) lemon juice
• 3 cloves garlic, minced
• 1 teaspoon (5 g) salt
• 1/2 teaspoon (2 g) black pepper
• 1 teaspoon (2 g) dried Italian seasoning

For the Parmesan Crust

• 1/2 cup (60 g) grated Parmesan cheese
• 1/4 cup (30 g) panko breadcrumbs
• 1/4 cup (28 g) shredded white cheddar cheese
• 2 tablespoons (30 ml) mayonnaise
• 2 tablespoons (30 ml) sour cream
• 1 tablespoon (15 ml) Ranch dressing (optional)
• 1 teaspoon (2 g) garlic powder
• 1/2 teaspoon (1 g) onion powder

For the Topping

• 1 tablespoon (15 ml) melted butter
• 2 tablespoons (30 ml) chopped fresh parsley (optional, for garnish)

Instructions

1. Marinate the chicken. In a bowl, combine olive oil, lemon juice, minced garlic, salt, pepper, and Italian seasoning. Place chicken breasts in a large zip-top bag or shallow dish and pour marinade over them. Refrigerate for at least 30 minutes, or up to 4 hours.
2. Preheat your oven. Set your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
3. Prepare the parmesan crust mixture. In a medium bowl, mix Parmesan cheese, panko breadcrumbs, white cheddar, mayonnaise, sour cream, ranch dressing (if using), garlic powder, and onion powder until combined into a thick spreadable paste.
4. Grill the chicken. Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and grill each piece for 4–5 minutes per side, until golden brown and just barely cooked through (internal temp should reach around 155–160°F / 68–71°C).
5. Transfer to baking sheet. Place the partially cooked chicken on your prepared baking sheet.
6. Top with parmesan crust. Spoon and gently spread the parmesan crust mixture over the top of each chicken breast, covering evenly.
7. Bake the chicken. Place in the preheated oven and bake for 8–10 minutes, or until the crust is golden and bubbling and the chicken temperature reaches 165°F (74°C).
8. Broil for finishing touch. Switch the oven to broil mode and broil for 1–2 minutes to achieve a golden-brown finish—watch carefully to prevent burning.
9. Brush with melted butter. Optional, but adds a glossy shine and extra richness. Brush each crusted breast with a bit of melted butter right after baking.
10. Rest before serving. Let the chicken rest for 5 minutes before slicing to retain juices.
11. Garnish. Sprinkle with freshly chopped parsley for color and a burst of freshness.
12. Serve and enjoy. Plate the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or rice pilaf.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Serving Size: 1 chicken breast
• Yield: 4 servings
• Difficulty: Medium

Tips & Variations

• For best results: Pound the chicken breasts to an even thickness to ensure uniform cooking.
• Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the parmesan mixture for a kick of heat.
• Lighter option: Substitute Greek yogurt for the sour cream to cut down on calories and fat while keeping it creamy.
• Meat alternatives: This recipe works beautifully with boneless pork chops or turkey cutlets.
• Make-ahead tip: Prepare the parmesan crust mixture up to 2 days in advance and refrigerate in an airtight container.

Storage Instructions

Store leftover Parmesan Chicken in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions

Reheat in a 350°F (175°C) oven for 10–12 minutes or until heated through. Avoid microwaving, as it can turn the crust soggy.

Nutritional Information

Note: Values are estimated per serving based on a 4-serving yield.

• Calories: 490
• Protein: 45g
• Carbohydrates: 6g
• Fat: 30g
• Fiber: 0.5g

Conclusion

There’s something undeniably satisfying about mastering a restaurant-quality dish in your own kitchen—and this Longhorn Steakhouse Parmesan Chicken delivers every bit of the rich, cheesy, and crave-worthy flavor fans love. Whether served as a weeknight dinner or the centerpiece of your next family gathering, it’s sure to earn rave reviews.

Pair it with sides like garlic mashed potatoes, Caesar salad, or buttered green beans to complete your homemade steakhouse meal. If you tried this recipe, let us know in the comments—did you love it? Make any creative modifications? We’d love to hear your take! Don’t forget to share, rate the recipe, and tag us if you snap a photo of your culinary creation!