If you crave that perfect blend of crispy, cheesy, and savory flavors inspired by your favorite restaurant, you’re going to fall head over heels for the LongHorn Steakhouse Chicken Parmesan Recipe. This dish takes tender chicken breasts, coats them in a flavorful Italian-seasoned crust, and then bakes them under a luscious blanket of marinara sauce and melted mozzarella cheese. It’s like a big, warm hug on a plate, perfect for a cozy dinner that feels special yet wonderfully achievable at home.
Ingredients You’ll Need
Gathering just the right ingredients for this LongHorn Steakhouse Chicken Parmesan Recipe is surprisingly simple, yet each one plays a crucial role in creating the dish’s rich flavor and irresistible texture. From the golden crust to the gooey cheese topping, every component works in harmony.
- 4 boneless, skinless chicken breasts: The tender base for your dish, easy to cook and juicy when treated right.
- 2 cloves fresh garlic, minced: Adds a punch of aromatic flavor that makes every bite savory and delightful.
- 1 jar (24 oz) marinara sauce: The classic tomato sauce brings tanginess and moisture that complements the crispy chicken.
- 2 cups shredded whole milk mozzarella cheese: Melts perfectly for that irresistible gooey topping.
- 1/2 cup freshly grated Parmesan cheese: Infuses a nutty sharpness that enhances the breadcrumb crust and topping.
- 1 cup Italian-seasoned breadcrumbs: Creates a flavorful, crunchy coating that locks in juices.
- 1/4 cup olive oil (for frying): Essential for searing the chicken to a golden crisp.
- Fresh basil leaves (for garnish): Adds a fresh, herbal brightness to finish the dish beautifully.
- Salt and pepper, to taste: Simple seasonings that bring out the natural flavors of the chicken and ingredients.
How to Make LongHorn Steakhouse Chicken Parmesan Recipe
Step 1: Prepare and Season the Chicken
Start by preheating your oven to 375°F (190°C) and greasing a baking dish so your cheese-laden chicken doesn’t stick. Next, pat your chicken breasts dry—this helps the coating stick better—and season thoroughly with salt and pepper on both sides to build a flavorful foundation.
Step 2: Set Up Your Dredging Station
This step is the heart of getting that signature LongHorn Steakhouse Chicken Parmesan Recipe crust just right. Arrange three bowls: one with flour, another with beaten eggs mixed with the minced garlic, and the third with Italian-seasoned breadcrumbs combined with the freshly grated Parmesan cheese. This triple-dip method ensures a crunchy, cheesy coating that’s bursting with flavor.
Step 3: Coat the Chicken
Take each chicken breast and dredge it first in flour, shaking off the excess, then dip it into your garlicky egg wash, and finally press it into the breadcrumb-Parmesan mixture. Make sure the coating is even and thoroughly covers the meat to lock in moisture and create that crispy crust we all love.
Step 4: Sear the Chicken to Perfection
Heat olive oil in a skillet over medium-high heat until shimmering. Carefully place your coated chicken breasts in the oil and sear them until each side is golden brown, about 3 to 4 minutes per side. This step is crucial because it develops that irresistible texture you expect from the LongHorn Steakhouse Chicken Parmesan Recipe before the chicken finishes baking.
Step 5: Assemble and Bake
Transfer the seared chicken breasts into your greased baking dish. Spoon a generous amount of marinara sauce over each breast, then pile on that luscious shredded mozzarella cheese. Pop everything into the oven and bake for 25 to 30 minutes, or until the cheese bubbles and melts beautifully, and the chicken reaches an internal temperature of 165°F (75°C).
Step 6: Garnish and Serve
Once out of the oven, don’t forget to sprinkle fresh basil leaves over the top. They add a gorgeous pop of color and a fresh herbal note that perfectly balances the rich cheese and tangy sauce. Now your LongHorn Steakhouse Chicken Parmesan Recipe is ready to impress!
How to Serve LongHorn Steakhouse Chicken Parmesan Recipe
Garnishes
Fresh basil is the go-to garnish, bringing a vibrant aroma and flavor contrast. For an extra touch, consider a sprinkle of extra Parmesan or even a drizzle of good-quality olive oil to enhance the richness and visual appeal.
Side Dishes
This dish pairs beautifully with classic Italian sides such as spaghetti with olive oil and garlic, a crisp Caesar salad, or lightly sautéed green beans. These sides help balance the hearty chicken parmesan without overpowering it.
Creative Ways to Present
For a fresh twist, serve the chicken parmesan on a bed of creamy polenta or alongside roasted vegetables. If you’re entertaining, consider plating individual portions garnished with a small basil sprig and a lemon wedge for a bright, elegant finish.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your LongHorn Steakhouse Chicken Parmesan Recipe leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain freshness while preserving the crispy crust and cheesy topping as much as possible.
Freezing
If you want to save it for later, wrap individual portions tightly in plastic wrap and foil before freezing. Chicken parmesan freezes well for up to 2 months and makes a fantastic ready-to-bake meal when time is tight.
Reheating
To reheat, place leftovers in a preheated oven at 350°F (175°C) for 15–20 minutes until warmed through and the cheese bubbles up again. Avoid microwaving if you want to keep the crust crispy, as it tends to get soggy.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs offer more fat and flavor and stay juicy during cooking. Just adjust the cooking time slightly, as thighs may take longer to reach the proper internal temperature.
Is it necessary to fry the chicken before baking?
Frying the chicken first creates a delightful crispy crust that’s hard to achieve in the oven alone. However, if you’re short on time or prefer less oil, you can bake coated chicken directly—just expect a different texture.
Can I make this recipe gluten-free?
Yes, by swapping Italian-seasoned breadcrumbs for gluten-free breadcrumbs and ensuring your marinara sauce is gluten-free, you can enjoy this dish without gluten worries.
What can I use instead of fresh basil as a garnish?
If fresh basil isn’t on hand, fresh parsley or oregano makes a nice alternative. Even a light sprinkle of dried Italian herbs can add a lovely touch.
How can I prevent the chicken from drying out?
Patting the chicken dry, properly seasoning, and not overbaking are key. The breadcrumb coating also acts as a barrier that helps retain moisture during cooking.
Final Thoughts
There’s something truly special about recreating a beloved restaurant classic at home, and the LongHorn Steakhouse Chicken Parmesan Recipe nails that balance of flavors and textures beautifully. It’s approachable for home cooks and satisfying for any night of the week. Once you try it, I’m sure it will become one of your favorite go-to meals for sharing with friends and family. So roll up your sleeves and dive into this delicious experience—you won’t regret it!
Print
LongHorn Steakhouse Chicken Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This LongHorn Steakhouse Chicken Parmesan recipe features juicy, pan-seared chicken breasts coated in a crispy breadcrumb and Parmesan crust, smothered with rich marinara sauce and melted mozzarella cheese. Baked to perfection, this comforting Italian-American dish is perfect for a satisfying family dinner.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Flour (for dredging, about 1/2 cup)
- 2 large eggs (beaten, mixed with minced garlic)
Sauce and Cheese
- 1 jar (24 oz) marinara sauce
- 2 cups shredded whole milk mozzarella cheese
Cooking Fat and Garnish
- 1/4 cup olive oil (for frying)
- Fresh basil leaves (for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking during baking.
- Season Chicken: Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper to enhance flavor.
- Set Up Dredging Station: Arrange three shallow bowls: one with flour, another with beaten eggs mixed with minced garlic, and a third with a mixture of Italian-seasoned breadcrumbs combined with grated Parmesan cheese.
- Coat Chicken: Dredge each chicken breast first in the flour, then dip into the egg and garlic mixture, and finally coat evenly with the breadcrumb and Parmesan mixture, pressing gently to adhere.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the coated chicken breasts and cook about 3 to 4 minutes per side until golden brown and crispy. Remove from skillet and transfer to the prepared baking dish.
- Add Sauce and Cheese: Spoon marinara sauce generously over each piece of chicken, then top with shredded mozzarella cheese, ensuring good coverage for melting.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the cheese is bubbly, slightly golden, and the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves for a fragrant and colorful finish, and serve immediately.
Notes
- For a crispier crust, you can double coat the chicken by repeating the egg and breadcrumb steps.
- Use a meat thermometer to ensure the chicken is cooked through without drying out.
- If preferred, substitute whole milk mozzarella with part-skim for a lighter version.
- Leftover chicken parmesan pairs well with pasta or a fresh side salad.
