Longhorn Steakhouse Parmesan Crusted Chicken Recipe

I’m always looking for ways to bring my favorite restaurant meals home, and this one is at the top of my list. The first bite of that perfectly golden, crispy parmesan crust, followed by the rich, smoky red pepper cream sauce, is pure comfort food. This homemade version of the longhorn steakhouse parmesan crusted chicken recipe captures exactly that feeling. It’s an easy family dinner idea that comes together quicker than you’d think. This longhorn steakhouse parmesan crusted chicken dish is perfect for a special weeknight or even a weekend meal, and I find it’s a great high-protein option for my kids.

Ingredients for Longhorn Steakhouse Parmesan Crusted Chicken

Here are the ingredients you’ll need to recreate this popular longhorn steakhouse parmesan crusted chicken recipe at home.

• Chicken: 2 boneless, skinless chicken breasts (approximately 360-400 g / 12.7-14.1 oz total). Choose uniformly sized pieces for consistent cooking. Pounding the chicken evenly to about 1.5-2 cm (0.6-0.8 inches) thickness ensures fast cooking and tender results.
• Breading and Frying: 1 large egg, 15 ml (1 tbsp) water, 90 g (1 cup) plain breadcrumbs, 60 g (1/2 cup) finely grated Parmesan cheese, 30 ml (2 tbsp) olive oil, 30 g (2 tbsp) unsalted butter. Use finely grated Parmesan for a smooth coating that melts into the breadcrumbs, not shredded cheese. The butter and olive oil combination provides a higher smoke point for searing while adding rich flavor.
• Dry Seasoning: 5 g (1 tsp) smoked paprika (for crust), 7.5 g (1.5 tsp) smoked paprika (for sauce), 5 g (1 tsp) garlic powder, 2.5 g (1/2 tsp) black pepper, 5 g (1 tsp) salt. The smoked paprika is key to achieving the signature flavor profile of this recipe; don’t substitute regular paprika if possible.
• Sauce Aromatics: 1 small shallot, finely minced (approximately 30 g / 1 oz), 2 cloves garlic, minced (approximately 10 g / 0.35 oz). Mincing finely ensures they integrate seamlessly into the final smooth sauce. Shallots offer a slightly milder, sweeter onion flavor than traditional onions.
• Sauce Base and Cream: 200 g (7 oz) roasted red peppers, drained and roughly chopped (from a jar or can), 120 ml (1/2 cup) vegetable or chicken stock, 120 ml (1/2 cup) heavy cream. Jarred roasted red peppers are a time-saving, flavorful shortcut here. The stock helps thin out the sauce base, while the heavy cream adds richness and body. For a slightly lighter option, you can swap the heavy cream with full-fat milk, though it will be less rich.
• Garnish: 15 g (1 tbsp) fresh Italian parsley, finely chopped. Parsley adds a pop of color and freshness to cut through the richness of the cream sauce.

Instructions for Longhorn Steakhouse Parmesan Crusted Chicken

This method ensures the chicken develops that perfect crispy, golden-brown crust while staying juicy and tender on the inside. I find this longhorn steakhouse parmesan crusted chicken recipe to be one of my easiest weeknight dinners.

1. Prep the Chicken and Breading Station: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup. Place each chicken breast between two sheets of plastic wrap and pound evenly to about 1.5-2 cm (0.6-0.8 inches) thickness. Season both sides of the pounded chicken generously with salt, black pepper, and garlic powder before breading.
2. Dredge and Coat: Set up a shallow dish with the egg wash (whisked egg and water) and another dish with the breading mixture (breadcrumbs, Parmesan, and 5g smoked paprika). Dip each chicken breast first into the egg wash, allowing any excess to drip off, then thoroughly dredge in the breadcrumb mixture. Press gently to ensure a thick, even coating of the breadcrumbs on all sides, as this forms the signature crust.
3. Sear and Bake: Heat the olive oil and butter in a large oven-safe skillet over medium-high heat until the butter sizzles. Carefully add the crusted chicken breasts and sear for 3-4 minutes per side, until deeply golden brown and crispy. Transfer the skillet to the preheated oven (or transfer chicken to the baking sheet) and bake for 12-15 minutes, or until the internal temperature reaches 74°C (165°F). If the crust browns too quickly before the chicken is cooked through, reduce the oven temperature slightly or finish on a baking sheet to prevent burning. Remove from oven and let rest for 5 minutes.
4. Prepare the Smoky Red Pepper Cream Sauce: While the longhorn steakhouse parmesan crusted chicken bakes, add a splash more olive oil to the skillet if needed and sauté the minced shallot over medium heat for 2-3 minutes until softened. Add the minced garlic and the remaining 7.5g smoked paprika, cooking for another minute until fragrant, being careful not to let the garlic burn. Stir in the chopped roasted red peppers and chicken stock; bring to a simmer, then reduce heat and cook for 5 minutes to allow the flavors to meld.
5. Blend and Finish: Carefully transfer the mixture to a blender (or use an immersion blender) and blend until completely smooth; return the purée to the skillet. Stir in the heavy cream and bring the sauce back to a gentle simmer, cooking for 2-3 minutes until it slightly thickens. Taste and adjust the seasoning with additional salt and pepper as needed for balance.
6. Serve: Arrange the resting longhorn steakhouse parmesan crusted chicken on a warm plate. Spoon a generous amount of the vibrant Smoky Red Pepper Cream over and around the chicken. Garnish with a sprinkle of fresh, finely chopped Italian parsley and a light dusting of smoked paprika over the sauce for enhanced presentation.

Achieving the Perfect Crispy Parmesan Crust

The secret to achieving the perfect crispy parmesan crust on this chicken is a two-step process: high-heat searing followed by oven baking. Searing for just 3-4 minutes per side sets the crust and prevents sogginess during the bake. Make sure your oil and butter mixture is hot enough before placing the chicken in the skillet.

Don’t overcrowd the pan during searing; work in small batches if necessary to ensure even browning. I learned this the hard way trying to rush a large batch; crowding a skillet drops the temperature and results in steaming rather than searing. This specific technique is crucial for achieving that authentic longhorn steakhouse parmesan crusted chicken recipe crust.

Ensure the chicken rests for 5 minutes after baking to lock in juices and keep the crust intact. Cutting into the chicken too early releases moisture, which can make the crust soggy. Resting allows the internal temperature to stabilize.

Make-Ahead Tips and Family Serving Suggestions

Preparing this longhorn steakhouse parmesan crusted chicken recipe ahead makes busy weeknights much easier. For meal prep, prepare the chicken up to the breading stage and refrigerate for up to 24 hours. Store the breaded chicken on a wire rack over a baking sheet to prevent the bottom from becoming soggy before searing and baking.

The smoky red pepper cream sauce can also be made entirely in advance. Store it in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stovetop and add a splash of stock or cream to adjust consistency if needed.

Pair this rich chicken dish with simple, complementary side dishes. Good choices include creamy mashed potatoes, steamed green beans, roasted asparagus, or a simple side salad to balance the richness for a complete family dinner.

FAQs

What if I don’t have smoked paprika?

The signature flavor profile of this longhorn steakhouse parmesan crusted chicken recipe relies heavily on the smoked paprika. You can use regular paprika, but you will lose the distinct smoky note that makes this copycat recipe so unique. A small pinch of cayenne pepper can add a touch of heat to compensate, but the smoky flavor is truly key.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs are a great option and tend to stay even more moist during baking. Adjust cooking time slightly, as thighs may require a few extra minutes of baking time due to their higher fat content to ensure they reach 74°C (165°F).

How do I get the sauce perfectly smooth?

For the best results, use a high-powered blender for the smoothest texture. An immersion blender can also work but may leave a slightly grainier texture if not blended thoroughly. I always make sure to blend for at least 60 seconds before adding the heavy cream.

Can I make this dish without an oven-safe skillet?

Yes, simply sear the chicken in a regular large skillet, then transfer the seared chicken breasts to a parchment-lined baking sheet to finish cooking in the oven. Make sure to leave enough space between pieces for airflow on the baking sheet to keep the crust crisp.

What is the best way to reheat leftovers?

To maintain crispness, avoid reheating the chicken in the microwave, as this makes the crust soggy. Reheat the chicken in a toaster oven or standard oven at 180°C (350°F) until warm through. Reheat the sauce separately on the stovetop and store leftovers for up to 3 days in the refrigerator.

How can I adapt this recipe for a low-carb or gluten-free diet?

For low-carb or keto diets, substitute the breadcrumbs with almond flour and additional parmesan. For a gluten-free option, ensure you use certified gluten-free breadcrumbs. The sauce is naturally low-carb and gluten-free, making this a healthy eating option with minor adjustments.

Conclusion

This longhorn steakhouse parmesan crusted chicken recipe delivers restaurant quality at home, perfect for a special family dinner. The smoky red pepper cream sauce elevates this dish, making it a new favorite, and it’s so easy to make on a weeknight. Save this high-protein, family-friendly meal to Pinterest so you can find this amazing recipe anytime.

longhorn steakhouse parmesan crusted chicken recipe

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• Author: Grace Miller
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: General

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Description

A copycat recipe for Longhorn Steakhouse Parmesan Crusted Chicken featuring crispy parmesan-crusted chicken breasts served with a rich, smoky red pepper cream sauce. This high-protein dish is perfect for a special weeknight dinner.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts (approximately 360–400 g)
• 1 large egg
• 1 tablespoon water
• 1 cup plain breadcrumbs (90 g)
• 0.5 cup finely grated Parmesan cheese (60 g)
• 2 tablespoons olive oil (30 ml)
• 2 tablespoons unsalted butter (30 g)
• 1.5 teaspoons smoked paprika (7.5 g), divided
• 1 teaspoon garlic powder (5 g)
• 0.5 teaspoon black pepper (2.5 g)
• 1 teaspoon salt (5 g)
• 1 small shallot, finely minced (approximately 30 g)
• 2 cloves garlic, minced (approximately 10 g)
• 7 oz roasted red peppers, drained and roughly chopped (200 g)
• 0.5 cup vegetable or chicken stock (120 ml)
• 0.5 cup heavy cream (120 ml)
• 1 tablespoon fresh Italian parsley, finely chopped (15 g)

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Instructions

1. Prep Chicken and Breading Station: Preheat oven to 400 degrees F (200 degrees C). Pound each chicken breast evenly to about 0.6-0.8 inches thickness between sheets of plastic wrap. Season chicken generously on both sides with salt, pepper, and garlic powder.
2. Dredge and Coat: Prepare a shallow dish with egg wash (whisked egg and water). In a separate dish, combine breadcrumbs, parmesan, and 1 teaspoon of smoked paprika. Dip each chicken breast into the egg wash, then dredge thoroughly in the breadcrumb mixture, pressing gently to ensure a thick coating.
3. Sear and Bake: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the crusted chicken breasts for 3-4 minutes per side, until deeply golden brown. Transfer skillet to the preheated oven and bake for 12-15 minutes, or until internal temperature reaches 165 degrees F (74 degrees C). Remove from oven and let rest for 5 minutes.
4. Prepare Smoky Red Pepper Cream Sauce: While chicken bakes, add a splash more olive oil to the skillet if needed. Sauté minced shallot over medium heat for 2-3 minutes until softened. Add minced garlic and remaining 1.5 teaspoons of smoked paprika, cooking for another minute until fragrant. Stir in chopped roasted red peppers and chicken stock; simmer for 5 minutes.
5. Blend and Finish Sauce: Carefully transfer the sauce mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the purée to the skillet. Stir in the heavy cream and bring to a gentle simmer for 2-3 minutes, until slightly thickened. Taste and adjust seasoning with additional salt and pepper as needed.
6. Serve: Arrange resting chicken on plates. Spoon a generous amount of Smoky Red Pepper Cream Sauce over the chicken and garnish with chopped fresh parsley.

Notes

To achieve a crispy crust, ensure you use finely grated Parmesan cheese rather than shredded. The combination of butter and olive oil provides a higher smoke point for searing while adding flavor. For a slightly lighter option in the sauce, substitute the heavy cream with full-fat milk. Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast
• Calories: 535 calories
• Sugar: 2 g
• Sodium: 1050 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 2 g
• Protein: 41 g
• Cholesterol: 200 mg