Crispy Cheesy Chicken Delight

This crispy, golden Longhorn Steakhouse Parmesan Chicken has transformed my weeknight dinner routine with its restaurant-quality taste that my family requests at least twice a month. The combination of that crunchy breaded exterior with the melty, gooey parmesan-mozzarella topping creates a dish that rivals the steakhouse original but can be made right in your own kitchen.

I discovered this recipe after a memorable dinner at Longhorn Steakhouse where my husband couldn't stop talking about the parmesan chicken. After several attempts to recreate it at home, this version finally earned his seal of approval and has been our go-to for impressing dinner guests ever since.

Ingredients

• 4 boneless skinless chicken breasts Choose uniform thickness cuts for even cooking
• ½ cup all-purpose flour Creates the first layer of the breading foundation
• 2 large eggs The binding agent that helps everything stick properly
• ¼ cup milk Adds richness and helps create a light coating
• 1 cup Italian-style bread crumbs Provides the signature crispy texture
• 1 teaspoon Italian seasoning Infuses the breading with aromatic herbs
• ½ teaspoon salt Enhances all flavors throughout the dish
• ¼ teaspoon black pepper Adds a subtle warmth and depth
• 2 tablespoons olive oil High-quality olive oil improves the browning process
• 1 cup grated Parmesan cheese Use freshly grated for best melting properties
• 1 cup shredded mozzarella cheese The stretchy element that creates the perfect cheese pull
• 2 cloves garlic minced Adds aromatic depth to the cheese topping

Step-by-Step Instructions

Prepare Your Station:

Preheat your oven to 375°F and gather three shallow bowls for your breading station. Organization is key here as you will be working with wet and dry ingredients that need to stay separate for proper coating.

Create Your Coating Mixtures:

In the first bowl, place your all-purpose flour. In the second bowl, whisk together eggs and milk until completely combined. In the third bowl, mix bread crumbs with half the Parmesan cheese, Italian seasoning, salt and pepper, ensuring everything is evenly distributed.

Bread the Chicken:

Working with one chicken breast at a time, dredge completely in flour, ensuring all surfaces are coated. Shake off excess before dipping into the egg mixture, allowing extra liquid to drip off. Finally, press firmly into the bread crumb mixture, turning and patting to adhere the coating to all sides.

Pan-Sear for Color:

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place breaded chicken in the hot oil without overcrowding the pan. Cook for 3-4 minutes per side until deeply golden brown, adjusting heat if browning too quickly.

Top with Cheese Mixture:

Transfer seared chicken to a baking dish. In a small bowl, combine remaining Parmesan, all the mozzarella, and minced garlic. Distribute this cheese mixture evenly over each chicken breast, creating a generous layer that will melt into a glorious crust.

Bake to Perfection:

Place the baking dish in your preheated oven and bake for 20-25 minutes. The chicken is done when the cheese is bubbly and golden, and the internal temperature reaches 165°F when tested with a meat thermometer in the thickest part.

Pin

My absolute favorite part of this recipe is the cheese topping. I discovered that letting the cheese get slightly browned at the edges creates these incredible crispy cheese bits that everyone fights over at the table. The first time I made this for my mother-in-law, she asked for the recipe before she even finished her plate!

Make-Ahead Options

This Longhorn copycat recipe works wonderfully for meal prep. You can bread the chicken up to 24 hours in advance and store it covered in the refrigerator. The pre-breaded chicken actually develops better flavor as the seasonings have time to permeate the meat. When ready to cook, simply continue with the searing and baking steps as directed. You can even freeze the uncooked breaded chicken for up to 3 months. Thaw completely in the refrigerator before cooking for best results.

Perfect Pairings

The rich, cheesy flavor of this Parmesan chicken calls for sides that balance its decadence. A simple arugula salad dressed with lemon juice and olive oil cuts through the richness beautifully. Roasted garlic mashed potatoes make an excellent companion for soaking up any cheese that might escape during cutting. For a complete Longhorn experience, serve with their famous bread and honey butter, which you can easily recreate at home with warm dinner rolls and butter whipped with a touch of honey.

Troubleshooting Tips

If your breading tends to fall off during cooking, try refrigerating the breaded chicken for 30 minutes before searing. This helps the coating adhere better to the meat. Another common issue is undercooked chicken with perfectly browned exteriors. Using a meat thermometer eliminates guesswork and ensures food safety. For those watching calories, you can bake the chicken entirely instead of pan-searing first, though you will sacrifice some of the golden color and texture that makes this dish special.

Pin

Recipe FAQs

→ How do I ensure my chicken stays juicy inside while getting crispy outside?

For juicy chicken with a crispy exterior, make sure your chicken breasts are even thickness (pound them if needed), don't skip the initial pan-searing step before baking, and use an instant-read thermometer to avoid overcooking. The chicken is perfectly done at 165°F internal temperature.

→ Can I prepare this dish ahead of time?

Yes! You can bread the chicken up to 8 hours ahead and refrigerate. For best results, do the initial pan-searing just before baking. Alternatively, you can fully cook the dish, refrigerate, and reheat in a 350°F oven until hot throughout.

→ What sides pair best with this Parmesan chicken?

This chicken pairs beautifully with garlic mashed potatoes, buttered pasta, roasted asparagus, or a fresh Caesar salad. For an authentic Longhorn Steakhouse experience, serve with seasoned rice pilaf and steamed broccoli.

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They're naturally more moist than breasts, but may require slightly longer cooking time. Ensure they reach 165°F internal temperature before serving.

→ How can I make this dish healthier?

For a lighter version, use whole wheat breadcrumbs, reduce the cheese by half, or try part-skim mozzarella. You can also bake the chicken entirely (skipping the pan-frying) on a wire rack over a baking sheet at 400°F for about 20 minutes before adding the cheese topping.

→ Why is my breading falling off during cooking?

To prevent breading from falling off, ensure chicken is thoroughly dried before starting the breading process, press the breadcrumbs firmly onto the chicken, and let the breaded chicken rest in the refrigerator for 20-30 minutes before cooking to help the coating adhere better.