Longhorn Steakhouse Parmesan Chicken Recipe

Longhorn Steakhouse Parmesan Chicken Recipe tastes like crispy, cheesy comfort with a tangy garlic-Parmesan crust and juicy grilled chicken that hits every restaurant-style craving. It works perfectly for busy weeknights or casual date nights at home, and you can get it on the table in about 40–45 minutes. I first reverse-engineered this after a birthday dinner, and my family now requests it more often than my actual birthday cake.

Why You Should Try This Longhorn Steakhouse Parmesan Chicken Recipe

This Longhorn Steakhouse Parmesan Chicken Recipe gives you tender, juicy chicken with a crunchy, cheesy crust and a creamy garlic-Parmesan topping that tastes like it came out of a pro kitchen. You control the salt, the oil, and the cheese, so it feels a little lighter while still tasting indulgent.

You also save money and skip the wait for a table, which always wins on a weeknight. Plus, the recipe scales easily, so you can cook for two or feed a crowd without losing flavor or texture.

“This Longhorn Steakhouse Parmesan Chicken Recipe tastes exactly like the restaurant version, maybe better, and my family requests it weekly now. ★★★★★”

Ingredients You’ll Need

You can tweak this Longhorn Steakhouse Parmesan Chicken Recipe to match what you keep in your pantry. I will note easy swaps and shortcuts so you do not need a special grocery run.

Chicken

• 4 boneless, skinless chicken breasts
  • Aim for 6 to 8 ounces each so they cook evenly.
• 1 to 2 tablespoons olive oil or neutral oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika or sweet paprika
• ½ teaspoon Italian seasoning or dried oregano and basil mix

Parmesan crust topping

This part gives the Longhorn Steakhouse Parmesan Chicken Recipe its signature flavor and texture.

• ½ cup mayonnaise
  • Use full-fat for best flavor; Duke’s or Hellmann’s work great.
• 2 tablespoons sour cream or plain Greek yogurt
• ¾ cup shredded Parmesan cheese
  • Use a good-quality pre-shredded tub or shred from a wedge. Skip the green can for this one.
• ½ cup shredded mozzarella or Italian blend cheese
• ½ cup panko breadcrumbs
  • Regular breadcrumbs work, but panko gives better crunch.
• 1 tablespoon melted butter
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried parsley or Italian seasoning
• Pinch of red pepper flakes (optional, for a little kick)
• ½ teaspoon lemon juice (optional, brightens the topping)

Optional garnish

• Fresh parsley, chopped
• Extra grated Parmesan

Equipment

You do not need fancy tools for this Longhorn Steakhouse Parmesan Chicken Recipe, just a few basics.

• Cutting board and sharp knife
• Meat mallet or rolling pin (to pound chicken evenly)
• Mixing bowls
• Whisk or fork
• Grill pan, cast iron skillet, or outdoor grill
• Baking sheet or oven-safe skillet
• Instant-read thermometer (helps avoid dry chicken)
• Spatula or tongs

Tips & Tricks

• Pound chicken to an even thickness so it cooks quickly and stays juicy.
• Pat chicken dry before seasoning so the spices stick and the surface browns better.
• Use an instant-read thermometer and pull chicken at 160°F; it will rise to 165°F while it rests.
• Mix the Parmesan crust topping while the chicken cooks to save time.
• Use panko breadcrumbs for the topping if possible, since they stay crisp and light.
• Broil the chicken briefly at the end to brown the cheesy crust without overcooking the meat.
• Line your baking sheet with foil or parchment for easier cleanup.
• Swap Greek yogurt for some of the mayo if you want a tangier, slightly lighter topping.
• Use pre-shredded cheese from a bag if you feel tired; just avoid the dry, powdery shelf-stable kind.
• Let the chicken rest a few minutes before slicing so the juices stay inside.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Prep the chicken

1. Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them gently with a meat mallet or rolling pin until they reach about ½ to ¾ inch thickness.
2. Pat the chicken dry with paper towels. This step helps the seasoning cling and gives better browning.
3. Drizzle the chicken with olive oil on both sides. Sprinkle with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Rub the seasoning in so it coats evenly.

Sear or grill the chicken

4. Heat a grill pan, cast iron skillet, or outdoor grill over medium-high heat. Add a light drizzle of oil if your pan needs it.
5. Place the seasoned chicken on the hot surface. Cook about 4 to 5 minutes per side, until you see nice grill marks and the internal temperature reaches about 155 to 160°F.
6. Transfer the chicken to a baking sheet or keep it in an oven-safe skillet. You will finish it under the broiler with the Parmesan crust.

Mix the Parmesan crust topping

7. While the chicken cooks, stir together mayonnaise and sour cream or Greek yogurt in a medium bowl. Whisk until smooth.
8. Add shredded Parmesan, shredded mozzarella, garlic powder, onion powder, dried parsley or Italian seasoning, and red pepper flakes if you use them.
9. Stir in panko breadcrumbs and melted butter until everything combines into a thick, spreadable mixture. Taste and add a pinch of salt or a squeeze of lemon juice if you want more brightness.

Top the chicken

10. Preheat your oven broiler to high and move an oven rack to the upper-middle position. You want the chicken a few inches from the broiler, not right under it.
11. Spoon the Parmesan crust mixture on top of each chicken breast. Spread it evenly, covering the top surface in a thick layer.
12. Press the topping gently so it adheres, but keep it fluffy so it browns nicely.

Broil to finish

13. Place the topped chicken under the broiler. Watch closely and broil for 3 to 5 minutes, until the topping turns golden brown and bubbly.
14. Check that the chicken reaches 165°F in the thickest part. If it needs another minute, move it to a slightly lower rack so the crust does not burn.
15. Remove the chicken from the oven and let it rest 3 to 5 minutes. Sprinkle with fresh parsley and a little extra Parmesan if you like, then serve hot.

What to Serve with Longhorn Steakhouse Parmesan Chicken Recipe

This Longhorn Steakhouse Parmesan Chicken Recipe pairs well with simple sides that soak up the extra cheesy topping. Try it with mashed potatoes, roasted baby potatoes, or buttered noodles for a cozy, steakhouse-style plate. If you want something lighter, serve it with steamed broccoli, green beans, a crisp Caesar salad, or a simple side salad with ranch. Add garlic bread or warm dinner rolls, and you have a full restaurant-style meal without leaving your kitchen.

Storage Options

• Store leftover Longhorn Steakhouse Parmesan Chicken Recipe in an airtight container in the fridge for up to 3 to 4 days.
• Reheat in a 350°F oven or toaster oven for 10 to 15 minutes until hot, which keeps the crust crisp.
• Use the microwave in short bursts if you feel rushed, but expect a softer topping.
• Freeze cooked chicken (fully cooled) in a freezer-safe container or wrapped tightly for up to 2 months.
• Reheat from frozen in a 325°F oven, covered for the first 15 minutes, then uncovered for 10 to 15 minutes to re-crisp the Parmesan crust.

Longhorn Steakhouse Parmesan Chicken Recipe

Longhorn Steakhouse Parmesan Chicken tastes like crispy, cheesy comfort with a tangy garlic-Parmesan crust and juicy grilled chicken that hits every restaurant-style craving.

Pin This Recipe Share on Facebook

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 4 boneless, skinless chicken breasts (6 to 8 ounces each)
• 2 tablespoons olive oil or neutral oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika or sweet paprika
• 1/2 teaspoon Italian seasoning or dried oregano and basil mix

• 1/2 cup mayonnaise
• 2 tablespoons sour cream or plain Greek yogurt
• 3/4 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella or Italian blend cheese
• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley or Italian seasoning
• 1 pinch red pepper flakes
• 1/2 teaspoon lemon juice

• fresh parsley, chopped
• extra grated Parmesan

Instructions

 

1. Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound them gently with a meat mallet or rolling pin until they reach about 1/2 to 3/4 inch thickness.
2. Pat the chicken dry with paper towels so the seasoning clings and the surface browns better.
3. Drizzle the chicken with olive oil on both sides. Sprinkle with salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning. Rub the seasoning in so it coats evenly.

1. Heat a grill pan, cast iron skillet, or outdoor grill over medium-high heat. Add a light drizzle of oil if needed.
2. Place the seasoned chicken on the hot surface. Cook about 4 to 5 minutes per side, until you see nice grill marks and the internal temperature reaches about 155 to 160°F.
3. Transfer the chicken to a baking sheet or leave it in an oven-safe skillet to finish under the broiler with the Parmesan crust.

1. While the chicken cooks, stir together the mayonnaise and sour cream or Greek yogurt in a medium bowl until smooth.
2. Add the shredded Parmesan, shredded mozzarella, garlic powder, onion powder, dried parsley or Italian seasoning, and red pepper flakes if using.
3. Stir in the panko breadcrumbs and melted butter until everything combines into a thick, spreadable mixture. Taste and add a pinch of salt or the lemon juice if you want a brighter flavor.

1. Preheat your oven broiler to high and move an oven rack to the upper-middle position so the chicken sits a few inches from the broiler element.
2. Spoon the Parmesan crust mixture on top of each chicken breast. Spread it evenly, covering the top surface in a thick layer, and press gently so it adheres while keeping it a little fluffy.
3. Place the topped chicken under the broiler and watch closely. Broil for 3 to 5 minutes, until the topping turns golden brown and bubbly.
4. Check that the chicken reaches 165°F in the thickest part. If it needs another minute, move it to a slightly lower rack so the crust does not burn.
5. Remove the chicken from the oven and let it rest 3 to 5 minutes. Sprinkle with fresh parsley and extra grated Parmesan if desired, then serve hot.

Notes

Nutrition Information
Approximate per serving (1 of 4): 560 calories; fat 38 g; saturated fat 11 g; carbohydrates 13 g; fiber 1 g; sugars 2 g; protein 44 g; sodium 980 mg. Values will vary based on exact ingredients, brands, and portion sizes.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F oven or toaster oven for 10 to 15 minutes to keep the crust crisper. For longer storage, freeze cooled cooked chicken for up to 2 months and reheat in a 325°F oven, covered at first and then uncovered to re-crisp the topping.