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Longhorn Steakhouse Parmesan Chicken

Longhorn Steakhouse Parmesan Chicken

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This homemade version of Longhorn Steakhouse’s Parmesan Chicken is packed with flavor and topped with a golden, cheesy crust. Juicy chicken breasts are seared and baked with a crunchy blend of Parmesan, mozzarella, and panko breadcrumbs for a comforting and crowd-pleasing main course.

Ingredients

Scale

For the Chicken

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Parmesan Crust

  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon mayonnaise
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder

Optional Garnish

  • Fresh parsley, chopped
  • Lemon wedges

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.

2. Pat chicken breasts dry, brush with olive oil, and season with garlic powder, onion powder, paprika, salt, and pepper on both sides.

3. Heat a skillet over medium-high heat, add a drizzle of olive oil, and sear the chicken 2–3 minutes per side until golden. Transfer to baking sheet.

4. In a bowl, mix panko, Parmesan, mozzarella, butter, mayo, parsley, and garlic powder until combined.

5. Top each chicken breast with the Parmesan crust mixture, pressing lightly to help it stick.

6. Bake for 20–25 minutes until internal temp reaches 165°F (74°C).

7. Let rest 5 minutes. Garnish with parsley and lemon wedges before serving.

Notes

Use freshly grated Parmesan and mozzarella for the best flavor and melt.

For extra crispiness, broil the chicken for 1–2 minutes at the end of baking (watch closely).

Pairs well with mashed potatoes, garlic green beans, or Caesar salad.

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