This Parmesan-crusted chicken is golden, crunchy, and cheesy on the outside with a juicy, tender center. The breadcrumb-Parmesan coating gives a crisp bite while the mozzarella melts into pockets of creamy richness. It’s an easy, one-protein main that tastes like restaurant comfort food but works well on a busy weeknight. You crisp the chicken in a skillet, then finish it in the oven, so you get great color plus reliable doneness. Serve with a simple salad or steamed vegetables for a complete meal, and for a recipe reference see the Longhorn Steakhouse Parmesan Chicken recipe page.
Why You’ll Love This Longhorn Steakhouse Parmesan Chicken
- Crisp, cheesy breadcrumb crust paired with tender, juicy chicken breasts.
- Simple pantry ingredients and a short hands-on time make it perfect for weeknights.
- Pan-searing before baking locks in flavor and creates a beautiful golden crust.
- Cheese blend of Parmesan and mozzarella adds both savory bite and gooey melt.
- Flexible: easy to double, halve, or pair with many sides for different meals.
- Family friendly — kids like the cheese and crunch, adults get a satisfying main dish.
- Minimal special equipment: a skillet and a baking dish are all you need.
What Is Longhorn Steakhouse Parmesan Chicken?
Longhorn Steakhouse Parmesan Chicken is a breaded and pan-seared chicken breast coated in a mix of bread crumbs, grated Parmesan, shredded mozzarella, Italian seasoning, and garlic. The method uses a three-step coating (flour, egg wash, breadcrumb mix), a quick sear in olive oil to form a brown crust, and a finish in the oven to bring the chicken to a safe internal temperature. The result is a feel-good, comfort-food entrée with crunchy edges and a soft, cheesy interior. It’s casual enough for a weeknight but tasty enough to serve at a small dinner with friends.
Ingredients for Longhorn Steakhouse Parmesan Chicken
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 2 tablespoons olive oil
(These are the exact ingredients used in the recipe. Quantities are in US measures.)
Ingredient Notes (Substitutions, Healthy Swaps)
- Bread crumbs: Use panko for an extra-crispy crust or use crushed whole wheat crackers to add a nutty flavor. For gluten-free, pick a certified gluten-free breadcrumb.
- Parmesan cheese: Freshly grated Parmesan gives better texture and flavor than pre-shredded. If you only have Pecorino Romano, use it sparingly — it’s saltier.
- Mozzarella: Low-moisture shredded mozzarella melts well. Part-skim works fine if you want less fat.
- Milk and eggs: Use any milk you have (dairy or unsweetened plant milk). If you need an egg-free option, use a thick batter made from 1/4 cup milk mixed with 1 tablespoon cornstarch (optional swap; note this slightly changes texture).
- Olive oil: Can substitute with a neutral oil like canola if you need a higher smoke point for searing.
- Salt and pepper: Adjust to taste. If you use salted cheeses or seasoned breadcrumbs, reduce salt slightly.
Step-by-Step Instructions
Step 1 – Prep and preheat
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to remove excess moisture so the coating will stick.
- Visual cue: The chicken surface should appear dry and slightly matte, not wet.
Step 2 – Make the breadcrumb mixture
- In a shallow bowl, combine 1 cup bread crumbs, 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 cloves minced garlic. Stir until evenly mixed.
- This blend creates the flavor and texture that forms the crust.
Step 3 – Set up the dredging station
- In a separate bowl, whisk together 2 large eggs and 1/4 cup milk. Place 1/2 cup all-purpose flour in another dish.
- Dredge each chicken breast first in the flour, shaking off excess. Dip in the egg mixture, then press into the breadcrumb mixture so the coating adheres well.
Step 4 – Pan-sear the chicken
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the coated chicken breasts and pan-sear for 3–4 minutes on each side until golden brown. Don’t overcrowd the pan; cook in batches if needed.
- Visual cue: The crust should be deep golden brown and hold together when you flip the breast.
Step 5 – Finish in the oven
- Transfer the seared chicken to a baking dish and bake for 20–25 minutes until the internal temperature reaches 165°F (74°C).
- Pro cue: Use an instant-read thermometer in the thickest part of the breast. Remove when 165°F is reached and let rest 5 minutes before serving to lock in juices.
Pro Tips for Success
- Dry the chicken well: Patting the breasts dry helps the flour and breadcrumb layers stick and crisps the crust.
- Even thickness: Pound thicker breasts to an even thickness for uniform cooking. Aim for about 3/4 inch thickness.
- Don’t skip the flour step: The flour creates a dry base so the egg clings and the crumbs form a consistent crust.
- Hot skillet, medium-high heat: Get your oil hot before adding chicken, but watch the heat so the crust doesn’t burn while the inside stays raw.
- Avoid overcrowding the pan: If pieces are too close, steam builds and the crust softens instead of browning.
- Use a thermometer: For best results and food safety, pull the chicken at 165°F (74°C).
- Rest before serving: Letting the chicken rest 5 minutes keeps juices inside and prevents dryness.
Flavor Variations
- OPTIONAL — Garlic-Parmesan boost: Add 1/2 teaspoon garlic powder to the breadcrumb mix for more garlic flavor.
- OPTIONAL — Herby lemon: Add 1 teaspoon lemon zest and a tablespoon of chopped fresh parsley to the breadcrumb mixture for a bright note.
- OPTIONAL — Spicy crust: Mix 1/4–1/2 teaspoon crushed red pepper flakes into the breadcrumb mix for heat.
- OPTIONAL — Cheesy swap: Replace half the mozzarella with shredded provolone for a more robust cheese pull.
- OPTIONAL — Whole wheat crunch: Use whole wheat breadcrumbs for a slightly nutty flavor and more fiber.
- OPTIONAL — Gluten-free: Substitute gluten-free flour and breadcrumbs to keep the method the same.
Serving Suggestions
- Simple greens: Serve with a crisp mixed green salad dressed in lemon vinaigrette to cut through the richness.
- Starchy sides: Pair with mashed potatoes, garlic mashed cauliflower, or buttery egg noodles.
- Veggie sides: Roasted asparagus, green beans almondine, or steamed broccoli make a nice contrast.
- Sauce: A light marinara on the side is optional but pairs well with the cheese and herbs.
- Family style: Slice the breasts and place on a platter for a shared meal with bread and a salad.
- Occasion: Works for weeknight dinners, casual date nights, or small gatherings.
Make-Ahead, Storage & Reheating
- Make-ahead: Prep the breadcrumb mixture and the flour/egg stations up to one day ahead and refrigerate. You can also dredge and refrigerate the coated chicken on a tray, covered, for up to 24 hours before cooking.
- Storage duration: Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
- Reheating best practice: Reheat in a 350°F oven on a wire rack over a baking sheet until warmed through (about 10–12 minutes). This preserves the crust better than the microwave.
- Texture notes: Reheated chicken may be slightly less crisp than fresh. Use a hot oven to help revive the crust.
Storage and Freezing Instructions
- To freeze cooked chicken: Cool fully, then place in a freezer-safe container or wrap tightly in foil and plastic wrap. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
- To freeze raw coated chicken: You can freeze the dredged and coated chicken on a tray until firm, then transfer to a freezer bag for up to 1 month. Cook from partially thawed in a skillet on low to medium heat and finish in the oven; allow extra time to reach 165°F safely.
- If freezing is not recommended: Freshly cooked chicken will always taste best. If you want best texture for the crust, cook fresh when possible and freeze cooked portions only when necessary.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—:|—:|—:|—:|—:|—:
Approx. 560 kcal | 48 g | 18 g | 29 g | 1.5 g | 980 mg
Estimates vary by brands and portions.
FAQ About Longhorn Steakhouse Parmesan Chicken
Q: My chicken looks brown outside but still feels raw inside. What did I do wrong?
A: The pan may be too hot, browning the crust before the inside cooks. Lower heat slightly and finish in the oven; use a thermometer to check for 165°F.
Q: Can I use bone-in chicken instead?
A: Bone-in breasts change the timing and may need longer oven time. The method works but cook until 165°F near the bone and add extra baking time.
Q: How do I stop the cheese from leaking out of the coating?
A: Press the breadcrumb mix firmly onto the chicken so it seals. Use low-moisture mozzarella which oozes less than fresh mozzarella.
Q: The crust fell off after baking. How can I prevent that?
A: Make sure to pat the chicken dry, dust with flour, and tap off excess. Coat in egg mixture, press crumbs on firmly, and avoid flipping too early while cooking.
Q: Can I make this dairy-free?
A: The recipe relies on Parmesan and mozzarella for flavor and structure. For dairy-free, use dairy-free shredded cheese substitutes and a vegan Parmesan alternative, but results will differ.
Q: How do I know when it’s done without a thermometer?
A: Cut into the thickest part and look for no pink and clear juices. This is less reliable than a thermometer; aim for 165°F for safety.
Notes
- For even cooking, try to buy chicken breasts that are similar in size or pound them to uniform thickness.
- Use freshly grated Parmesan for the best melt and flavor; pre-grated can contain anti-caking agents that change texture.
- When searing, tilt the pan and spoon hot oil over the top edges briefly for better browning.
- Rested chicken slices cleanly — wait the full 5 minutes before cutting to keep juices inside.
- If you like extra crisp, broil for 1–2 minutes at the very end, watching closely to avoid burning.
Troubleshooting
- Problem: Coating is soggy after baking. Fix: Sear until golden in the skillet and place on a wire rack in the oven so air can circulate around the chicken while baking. Avoid covering the dish.
- Problem: Crust burns before the inside cooks. Fix: Lower the stove heat slightly and shorten sear time, finish in the oven at 375°F until the thermometer reaches 165°F.
- Problem: Chicken is dry. Fix: Don’t overbake; remove at 165°F and rest 5 minutes. Pound breasts to even thickness so thinner pieces won’t overcook while thicker ones finish.
- Problem: Coating falls off. Fix: Ensure the flour-egg-breadcrumb steps are done in order and press crumbs onto the chicken to adhere well. Chill briefly before searing to help set the coating.
- Problem: Too salty. Fix: Reduce added salt, use low-sodium breadcrumbs, or reduce the amount of cheese slightly in the breadcrumb mix.
- Problem: Cheese clumps in the breadcrumb mix. Fix: Stir the cheese and crumbs well, or lightly toss mozzarella with a small amount of flour so it mixes evenly.
Final Thoughts
This Longhorn Steakhouse-style Parmesan chicken is a dependable, crowd-pleasing dish that balances crunchy, cheesy coating and juicy chicken with a simple method anyone can follow. It’s flexible, quick, and a nice way to bring a restaurant feel to your kitchen with everyday ingredients. For another take on the same idea, try this Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook.
Parmesan-Crusted Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 cup bread crumbs Panko can be used for an extra-crispy crust.
- 1 cup grated Parmesan cheese Freshly grated gives better texture and flavor.
- 1 cup shredded mozzarella cheese Low-moisture mozzarella melts well.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 2 cloves garlic, minced
- 2 tablespoons olive oil Can substitute with canola oil.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to remove excess moisture.
- In a shallow bowl, combine bread crumbs, grated Parmesan cheese, shredded mozzarella cheese, Italian seasoning, salt, black pepper, and minced garlic. Stir until evenly mixed.
- In a separate bowl, whisk together eggs and milk. Place the flour in another dish.
Breading and Cooking
- Dredge each chicken breast in the flour, shaking off excess, then dip in the egg mixture, and finally press into the breadcrumb mixture to adhere well.
- Heat olive oil in a skillet over medium-high heat. Add coated chicken breasts and pan-sear for 3-4 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).