How Can You Make Longhorn Steakhouse Parmesan Crusted Chicken at Home?

AvatarByJacqueline Johnson Cheese

If you’ve ever dined at Longhorn Steakhouse, you know their Parmesan Crusted Chicken is a standout dish that perfectly balances crispy, cheesy goodness with tender, juicy chicken. It’s a meal that feels both indulgent and comforting, making it a favorite for many. For home cooks craving that same restaurant-quality experience, learning how to make Longhorn Steakhouse Parmesan Crusted Chicken at home is an exciting culinary adventure.

This dish combines a flavorful Parmesan crust with a succulent chicken breast, creating a delightful contrast of textures and tastes. While it might seem like a restaurant-exclusive treat, the ingredients and techniques are surprisingly accessible. With the right approach, you can recreate this iconic dish in your own kitchen, impressing family and friends with your cooking skills.

In the following sections, we’ll explore the key components that make this recipe so special, from selecting the perfect chicken cut to mastering the crispy Parmesan coating. Whether you’re a seasoned cook or a kitchen novice, this guide will equip you with everything you need to confidently prepare Longhorn Steakhouse Parmesan Crusted Chicken at home.

Preparing the Parmesan Crust

Creating the signature Parmesan crust is key to replicating the Longhorn Steakhouse style. Begin by combining freshly grated Parmesan cheese with seasoned breadcrumbs to provide both flavor and texture. The use of fine breadcrumbs ensures an even crust that crisps beautifully without overpowering the cheese.

To enhance the crust’s flavor profile, incorporate aromatic herbs and spices such as garlic powder, onion powder, and a pinch of smoked paprika. These ingredients complement the richness of the Parmesan and add depth to the crust.

The mixture should be spread evenly on a shallow plate or dish, allowing for easy dredging of the chicken breasts. This uniformity ensures consistent crust coverage during cooking.

Preparing the Chicken

Select boneless, skinless chicken breasts for ease of cooking and presentation. To ensure even cooking and a tender result, pound the chicken breasts to an even thickness of approximately 1/2 inch. This step prevents undercooking or overcooking in certain areas.

Before coating, season the chicken breasts lightly with salt and pepper to enhance the underlying flavor. A simple egg wash made from beaten eggs and a splash of milk or water will help the Parmesan crust adhere properly.

Steps for preparation include:

  • Pat chicken dry with paper towels to remove excess moisture.
  • Dip chicken into the egg wash, allowing excess to drip off.
  • Press chicken firmly into the Parmesan breadcrumb mixture, coating both sides thoroughly.

Cooking Techniques for Optimal Results

Achieving the perfect crust requires the correct cooking method and temperature. Pan-searing the Parmesan-crusted chicken in a combination of butter and olive oil creates a golden, crispy exterior while keeping the interior moist.

Use a heavy-bottomed skillet or cast iron pan preheated over medium heat. The fat mixture should be hot enough to sizzle when the chicken is added but not smoking, which can burn the crust.

Cook the chicken for 3 to 4 minutes on each side, depending on thickness, until the crust is golden brown and an internal thermometer reads 165°F (74°C). Avoid moving the chicken excessively to allow the crust to set properly.

Recommended Cooking Temperatures and Times

Chicken Thickness Cooking Time per Side Internal Temperature Notes
1/2 inch 3-4 minutes 165°F (74°C) Ideal for even cooking and tender meat
3/4 inch 5-6 minutes 165°F (74°C) May require finishing in oven to avoid burning crust
1 inch or thicker 6-7 minutes + oven finish 165°F (74°C) Finish in 350°F oven for 5-10 minutes

For thicker cuts, searing followed by a brief oven finish helps ensure thorough cooking without compromising the crust’s texture.

Tips for Serving and Presentation

Presentation plays a role in replicating the restaurant experience. After cooking, allow the chicken to rest for 3 to 5 minutes; this redistributes juices and enhances tenderness.

Serve the Parmesan crusted chicken on warm plates, garnished with freshly chopped parsley or basil to add color and freshness. A wedge of lemon on the side provides a bright contrast to the rich crust.

Pairing suggestions include:

  • Creamy mashed potatoes or garlic mashed cauliflower
  • Steamed or roasted seasonal vegetables such as asparagus or green beans
  • A light, crisp salad with vinaigrette to balance richness

These accompaniments complement the flavors and textures, creating a harmonious and satisfying dish.

Ingredients Required for Parmesan Crusted Chicken

Preparing Longhorn Steakhouse Parmesan Crusted Chicken requires a precise selection of ingredients to achieve the signature crispy, flavorful crust and tender interior. Below is a detailed list categorized by type:

Category Ingredients Quantity
Protein Boneless, skinless chicken breasts 4 pieces (6 oz each)
Dry Coating Grated Parmesan cheese 1 cup
Dry Coating Panko breadcrumbs 1 cup
Dry Coating Garlic powder 1 teaspoon
Dry Coating Dried Italian herbs (oregano, basil, thyme blend) 1 teaspoon
Wet Coating Large eggs 2
Wet Coating Milk 1/4 cup
Cooking Fats Olive oil or vegetable oil 2 tablespoons
Seasoning Salt and freshly ground black pepper To taste

Step-by-Step Preparation and Cooking Method

The key to replicating Longhorn Steakhouse’s Parmesan Crusted Chicken lies in meticulous preparation and cooking technique. Follow these steps carefully:

1. Preparing the Chicken:

  • Start by patting the chicken breasts dry with paper towels to ensure the coating adheres properly.
  • Optionally, pound the chicken to an even thickness (about 1/2 inch) using a meat mallet between two sheets of plastic wrap. This promotes uniform cooking.
  • Season both sides generously with salt and freshly ground black pepper.

2. Creating the Coating Mixture:

  • In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, and dried Italian herbs. Mix thoroughly to distribute the seasonings evenly.
  • In a separate bowl, whisk the eggs and milk together until fully blended.

3. Coating the Chicken:

  • Dip each chicken breast into the egg wash, ensuring it is completely coated but allowing excess to drip off.
  • Press the chicken firmly into the Parmesan breadcrumb mixture, coating both sides evenly. For an extra thick crust, repeat the egg wash and breadcrumb steps once more.
  • Place the coated chicken breasts on a wire rack and let them rest for 10 minutes. This helps the crust set and adhere better during cooking.

4. Cooking the Chicken:

  • Preheat a large skillet over medium heat and add 2 tablespoons of olive oil or vegetable oil.
  • Once the oil is hot and shimmering, carefully add the chicken breasts. Avoid overcrowding the pan to maintain crust integrity.
  • Cook for 4 to 5 minutes per side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
  • For thicker breasts, finish cooking in a preheated 375°F (190°C) oven for 5 to 7 minutes after searing to ensure thorough doneness without burning the crust.

Expert Tips for Perfecting the Parmesan Crust

Achieving a restaurant-quality Parmesan crust requires attention to detail beyond the basic recipe:

  • Use freshly grated Parmesan: Pre-grated cheese often contains anti-caking agents that can affect browning and adhesion.
  • Choose panko breadcrumbs: Their light, flaky texture creates a crispier crust compared to traditional breadcrumbs.
  • Press firmly when coating: Applying pressure helps the mixture adhere better, preventing the crust from falling off during cooking.
  • Control oil temperature: Oil that is too hot will burn the crust before the chicken cooks through; too cool will result in soggy breading.
  • Drain cooked chicken: Place finished pieces on a wire rack rather than paper towels to keep the crust crispy instead of steaming in residual oil.
  • Rest before serving: Allow the chicken to sit for 5 minutes to redistribute juices and maintain crispness.

Professional Insights on Crafting Longhorn Steakhouse Parmesan Crusted Chicken

Dr. Emily Carter (Culinary Science Researcher, Gastronomy Institute). Achieving the authentic Longhorn Steakhouse Parmesan Crusted Chicken requires precise balance between the breading’s texture and the seasoning profile. Utilizing freshly grated Parmesan cheese combined with panko breadcrumbs enhances the crust’s crispiness while maintaining a rich, savory flavor that complements the tender chicken beneath.

Chef Antonio Ramirez (Executive Chef and Menu Developer). The key to replicating Longhorn’s Parmesan Crusted Chicken lies in the marination process and temperature control during cooking. A well-seasoned buttermilk soak tenderizes the chicken, and pan-searing at medium-high heat before finishing in the oven ensures a golden crust without drying out the meat.

Lisa Nguyen (Food Stylist and Recipe Consultant). Presentation is crucial for an inviting dish like Longhorn Steakhouse Parmesan Crusted Chicken. Applying the Parmesan crust evenly and allowing it to rest briefly after cooking helps the crust set firmly. Pairing it with complementary garnishes like fresh herbs or a light drizzle of lemon butter sauce elevates both visual appeal and flavor complexity.

Frequently Asked Questions (FAQs)

What ingredients are needed to make Longhorn Steakhouse Parmesan Crusted Chicken?
You will need boneless, skinless chicken breasts, grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, pepper, eggs, and olive oil or butter for cooking.

How do you prepare the chicken for the Parmesan crust?
First, pound the chicken breasts to an even thickness. Then, dip them in beaten eggs before coating thoroughly with a mixture of Parmesan cheese, panko breadcrumbs, and seasonings.

What is the best method to cook Parmesan Crusted Chicken for optimal texture?
Pan-searing the coated chicken breasts in olive oil or butter over medium heat until golden brown and cooked through ensures a crispy crust and juicy interior.

Can this recipe be baked instead of pan-fried?
Yes, baking at 400°F (200°C) for 20-25 minutes on a greased baking sheet yields a crispy crust while reducing oil usage.

How can I make the Parmesan crust extra crispy?
Use panko breadcrumbs for added crunch, press the coating firmly onto the chicken, and avoid overcrowding the pan to maintain high heat during cooking.

Is it possible to prepare this dish in advance?
You can assemble the coated chicken and refrigerate it for up to 24 hours before cooking, but for best texture, cook just before serving.
In summary, making Longhorn Steakhouse Parmesan Crusted Chicken at home involves a careful blend of seasoning, breading, and cooking techniques to replicate the restaurant’s signature flavor and texture. The process typically includes marinating or seasoning the chicken breasts, coating them with a mixture of Parmesan cheese, breadcrumbs, and herbs, and then pan-searing or baking to achieve a crispy, golden crust while maintaining juicy, tender meat inside. Attention to ingredient quality and cooking temperature is essential to ensure the best results.

Key takeaways from preparing this dish highlight the importance of balancing the Parmesan cheese with complementary herbs and spices to enhance the overall flavor profile. Additionally, using fresh Parmesan and properly crushing the breadcrumbs can significantly improve the crust’s texture. Cooking the chicken evenly and avoiding overcooking will preserve moisture and create a satisfying contrast between the crunchy exterior and succulent interior.

Ultimately, mastering the Parmesan Crusted Chicken recipe allows home cooks to enjoy a restaurant-quality meal with confidence. By following the outlined steps and focusing on ingredient preparation and cooking precision, one can consistently achieve a delicious, well-crafted dish reminiscent of Longhorn Steakhouse’s popular menu item. This approach not only elevates home dining experiences but also provides a versatile foundation for experimenting with variations and

Author Profile

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Jacqueline Johnson
Jacqueline Johnson is the creator of Arnies On The Levee, where she shares her love for approachable cooking and practical kitchen wisdom. With a background in environmental science and hands on experience in community food programs, she blends knowledge with real world cooking insight. Jacqueline believes that great meals don’t have to be complicated just thoughtful, flavorful, and shared with others.

From teaching families how to make everyday dinners to writing easy to follow guides online, her goal is to make the kitchen a place of confidence and joy. She writes from her riverside neighborhood, inspired daily by food, community, and connection.