Longhorn Steakhouse Parmesan Chicken Recipe

I love being able to replicate restaurant favorites right in my own kitchen, especially when they turn out even better than the original. This longhorn steakhouse parmesan chicken recipe is one of those dishes that just makes a weeknight feel special, with its crispy edges and rich, creamy sauce. We’re recreating the signature crispy chicken and topping it with a rich, smoky red pepper cream sauce that elevates the classic. The secret lies in a simple breading technique and a sauce that’s quick to blend right on the stovetop. Get ready for a delicious, hearty meal that’s perfect for a special occasion at home or a cozy weeknight feast. This recipe guarantees a crispy crust, juicy chicken, and a flavor profile that truly rivals the original.

Ingredients

• 2 large boneless, skinless chicken breasts (about 700g total)
  Look for evenly sized pieces to ensure uniform cooking. Pounding them thin helps create a tender, juicy result and maximizes breading coverage.
• 1 cup all-purpose flour
  Used for the initial dredge to create a dry surface for the egg wash. A small amount of flour helps the breading adhere better. (For a gluten-free option, substitute with a 1:1 gluten-free flour blend.)
• 2 large eggs, beaten
  The binding agent that holds the panko mixture onto the chicken. Ensure the chicken is fully coated for a solid crust.
• 1.5 cups panko breadcrumbs
  The key to a super crispy crust, much crunchier than standard breadcrumbs. Panko creates a lighter texture that won’t become soggy as quickly.
• 1/2 cup grated Parmesan cheese (for breading)
  Adds a salty, nutty flavor directly into the crust. Use high-quality grated Parmesan for best results.
• 1 cup shredded low-moisture mozzarella cheese
  Used for the melted topping on the finished chicken. Low-moisture cheese melts smoothly and doesn’t release excess water.
• 1/4 cup grated Parmesan cheese (for topping)
  Adds an extra sharp, salty layer to the melted cheese. Sprinkle this on top of the mozzarella before returning to the oven.
• 1/4 cup vegetable oil
  Used for pan-searing the breaded chicken to achieve a golden-brown crust. A neutral oil with a high smoke point is essential for this step.
• 12 oz jarred roasted red peppers, drained well
  The base for the signature smoky cream sauce. Ensure they are fully drained and patted dry to avoid a watery sauce.
• 1 medium shallot, finely diced
  Provides a milder, sweeter onion flavor than a traditional onion. Sauté until soft to create an aromatic base for the sauce.
• 2 cloves garlic, minced
  Adds depth and warmth to the red pepper sauce. Cook gently to avoid bitterness.
• 1 teaspoon smoked paprika
  The secret ingredient that gives the sauce its signature smoky flavor. Do not substitute with regular paprika; the flavor profile will be different.
• 1/2 cup low-sodium chicken broth
  Used to thin the sauce and add savory depth during simmering. Helps create a smooth texture when blending with the peppers.
• 1/2 cup heavy cream
  Added at the end to make the sauce rich and creamy. A must for achieving that smooth, restaurant-quality texture. (If you want a lighter sauce, you can substitute half-and-half.)
• 1/4 cup grated Parmesan cheese (for sauce)
  Stirred into the sauce to add a savory finish and help with thickening. Gives the sauce a rounded, cheesy flavor.
• Fresh parsley, finely chopped (optional garnish)
  Provides a pop of contrasting color and freshness. A great way to finish the plated dish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here is how you make this longhorn steakhouse parmesan chicken recipe, step-by-step.

1. Prep the Chicken and Breading Station:

   Preheat your oven to 400°F (200°C) while you prepare the chicken. Pound each chicken breast to a uniform thickness of about 0.6 inches (1.5 cm) using a meat mallet; this ensures even cooking and prevents the chicken from drying out. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and onion powder.

2. Dredge and Coat:

   Set up a three-stage breading station: one dish with flour, one dish with beaten egg, and a third dish combining the panko, 1/2 cup Parmesan cheese, remaining salt, and pepper. Dredge the chicken first in the flour, shaking off excess, then dip completely in the egg wash, and finally coat thoroughly in the panko mixture. Press the panko firmly onto the chicken to ensure a thick, even crust that won’t fall off during cooking.

3. Sear the Chicken to Golden Brown:

   Heat 1/4 cup vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the breaded chicken breasts into the hot oil (you may need to work in batches to avoid overcrowding the skillet) and cook for 3-4 minutes per side. Sear until the crust is deeply golden brown and crispy on both sides, flipping gently to maintain the integrity of the breading. If your breading is falling off during searing, it means the panko wasn’t pressed firmly enough in step 2. You may need to press again firmly right before placing it in the pan.

4. Finish Cooking in the Oven:

   Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If your skillet isn’t oven-safe, transfer the seared chicken to a baking sheet before placing it in the oven. Do not overcook, as the chicken will return to the oven for a final melting step. To make a low-carb longhorn steakhouse parmesan chicken recipe, I serve this with zucchini noodles instead of pasta.

5. Prepare the Smoky Red Pepper Cream Sauce:

   While the chicken bakes, heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Sauté the diced shallot for 2-3 minutes until soft, then add the minced garlic and cook for 1 minute until fragrant. Stir in the drained roasted red peppers and smoked paprika, followed by the chicken broth; simmer for 5 minutes to allow the flavors to combine.

6. Blend and Thicken the Sauce:

   Transfer the mixture carefully to a blender (or use an immersion blender directly in the saucepan) and blend until perfectly smooth and creamy. Return the sauce to the saucepan over medium-low heat and stir in the heavy cream and 1/4 cup Parmesan cheese. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly to a pourable consistency; adjust seasonings to taste.

7. Melt the Cheese Topping:

   Remove the chicken from the oven and evenly top each breast with the shredded mozzarella cheese and the remaining 1/4 cup grated Parmesan cheese. Return the skillet (or baking sheet) to the oven for 3-5 minutes, or until the cheese is melted, bubbly, and slightly golden brown. Keep a close eye on the cheese to prevent burning. This final step makes the longhorn steakhouse parmesan chicken recipe truly special.

8. Plate and Serve:

   To plate, spoon a generous amount of the vibrant Smoky Red Pepper Cream Sauce onto a plate. Place the golden-brown, cheese-topped longhorn steakhouse parmesan chicken breast directly over the sauce. Garnish with fresh parsley for a touch of color and freshness, serving immediately while hot.

The Secret to Restaurant-Quality Parmesan Chicken at Home

Getting that restaurant-quality finish for this specific longhorn steakhouse parmesan chicken recipe at home relies on a few simple tricks. These steps guarantee a crispy crust and a decadent, flavorful sauce.

• Why Panko is essential: Traditional breadcrumbs create a dense crust, but panko provides a lighter, airier texture that stays crispy after baking.
• Pounding the chicken thin: This simple step ensures the chicken cooks evenly and quickly, preventing it from drying out while the breading browns.
• The smoky secret ingredient: Smoked paprika in the sauce creates a unique depth of flavor that sets this recipe apart from standard chicken parmesan.
• The final melt: Adding the mozzarella and Parmesan right before serving ensures a fresh, bubbly topping that doesn’t overcook.

Make-Ahead Tips and Serving Suggestions

This recipe works well for meal preparation and can be adapted for easy dinner ideas throughout the week.

• Meal preparation: You can bread the chicken breasts ahead of time and store them in the refrigerator for up to 24 hours. Use parchment paper between layers to prevent sticking.
• Sauce preparation: The smoky red pepper cream sauce can be made up to 3 days in advance and stored in an airtight container in the fridge; gently reheat and add a splash of cream if needed before serving.
• Classic pairings: Serve this dish with simple pasta tossed in butter and garlic, a light lemon-dressed side salad, or creamy mashed potatoes.
• Side dish suggestions: For a complete meal, pair with roasted asparagus, green beans almondine, or garlic bread.

FAQs

Can I use regular breadcrumbs instead of panko?

While you can, panko is highly recommended for achieving the signature crispiness of this longhorn steakhouse parmesan chicken recipe. Regular breadcrumbs will result in a softer crust. For a gluten-free option, use gluten-free panko instead.

How do I keep the breading from falling off?

Make sure the chicken breasts are patted completely dry before breading. Press the panko firmly onto the chicken on both sides. I find that letting the breaded chicken rest on a wire rack for 10 minutes helps the coating adhere even better, ensuring a perfect longhorn steakhouse parmesan chicken every time.

How do I store leftovers and keep the chicken crispy?

Store the finished chicken and sauce separately. Reheat the chicken in a preheated oven (350°F or 175°C) or air fryer for best results. This method keeps the breading crispy, unlike microwaving, which results in a soggy coating on the longhorn steakhouse parmesan chicken. Leftovers last 3-4 days in the fridge.

Can I use half-and-half instead of heavy cream in the sauce?

Yes, you can substitute half-and-half or whole milk, but the sauce will be thinner and less rich. For a truly decadent sauce for this longhorn steakhouse parmesan chicken recipe, stick to heavy cream or use 1/4 cup cream cheese to thicken it.

Is this recipe freezer-friendly?

It is not ideal for freezing once prepared, as the breading tends to lose its texture and become mushy when thawed and reheated. The sauce itself can be frozen for up to 3 months.

Can I skip the searing step and just bake the chicken?

Searing creates the golden-brown color and crispy crust; skipping it results in a paler, less flavorful breading. To get the best texture for this longhorn steakhouse parmesan chicken recipe, sear the chicken first, then finish in the oven.

Conclusion

This longhorn steakhouse parmesan chicken recipe delivers big flavor and a restaurant-style experience right in your home kitchen. Pin this recipe and add this hearty, high-protein family dinner to your plan for the week!

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