Longhorn Steakhouse Parmesan Chicken

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I still remember the first time I tried Longhorn Steakhouse Parmesan Chicken—it was one of those meals that left a lasting impression. The moment I tasted that perfectly seared chicken, smothered in creamy Parmesan cheese sauce and sprinkled with fresh herbs, I knew I had to recreate it at home. It’s rich, savory, and satisfying—yet somehow still comforting like a home-cooked favorite. After a few attempts and tweaks in my kitchen, I finally landed on a version that captures all the flavors I loved in the original.

What makes this dish so special to me is its blend of rustic and indulgent. It feels fancy enough for a dinner party, yet it’s simple enough to make on a weeknight. The crisp golden crust on the chicken contrasts beautifully with the velvety, cheesy sauce, and when it’s all topped with chopped parsley, it looks just as good as it tastes. This is the kind of recipe I turn to when I want to impress without stress.

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Why You’ll Love This Longhorn Steakhouse Parmesan Chicken

• It’s rich and creamy without being heavy.
• Easy to make in under an hour.
• Pairs well with just about any side dish.
• Tastes just like the restaurant version (if not better).
• Uses simple ingredients you probably already have at home.

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What Kind of Chicken Should I Use?

For this Longhorn Steakhouse Parmesan Chicken, I like to use boneless, skinless chicken breasts. They’re easy to work with, cook quickly, and provide a lean, juicy bite once seared and topped with the creamy sauce. If the chicken breasts are particularly thick, I recommend slicing them in half lengthwise or pounding them out evenly to ensure they cook thoroughly and stay tender inside.

You can also opt for chicken cutlets if you want something thinner and more delicate in texture. Just adjust the cooking time to avoid overcooking.

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Options for Substitutions

Cooking is all about flexibility, and this recipe is no exception. Here are a few swaps that work beautifully if you’re out of something or want to switch things up:

• Chicken thighs: Boneless thighs work great if you prefer dark meat. They’re juicier and more forgiving.
• Greek yogurt: If you want a lighter sauce, replace half the heavy cream with plain Greek yogurt for some tang.
• Mozzarella: You can add shredded mozzarella to the sauce for extra gooeyness.
• Almond flour: For a gluten-free breading option, almond flour can be used instead of traditional breadcrumbs.
• Vegan butter: If you’re avoiding dairy, try using vegan butter and a plant-based cream alternative—it won’t be identical, but it’ll still be delicious.

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Ingredients for This Longhorn Steakhouse Parmesan Chicken

Each ingredient in this recipe plays a key role in building the iconic flavor and texture of this dish. Here’s what you’ll need and why:

• Boneless, skinless chicken breasts – The star of the show, these provide a lean, protein-rich base that holds up perfectly to searing and saucing.
• Salt and black pepper – For seasoning the chicken and enhancing every other flavor in the dish.
• Garlic powder and onion powder – These give the chicken a flavorful base before breading.
• All-purpose flour – Helps the chicken get that golden crust when pan-fried.
• Eggs – Used for dredging to help the breading stick evenly.
• Italian breadcrumbs – Adds a crispy, seasoned layer that mimics the restaurant-style breading.
• Olive oil or vegetable oil – Used for frying the chicken to golden perfection.
• Butter – Adds depth to the Parmesan cream sauce and helps sauté the garlic.
• Minced garlic – Essential for flavoring the creamy sauce with an aromatic base.
• Heavy cream – Creates the rich, silky body of the sauce.
• Freshly grated Parmesan cheese – Delivers bold, nutty flavor and melts smoothly into the cream sauce.
• Parsley (fresh) – For garnish and a hint of brightness to cut the richness.

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Step 1: Prepare the Chicken

Start by patting the chicken breasts dry and slicing them in half horizontally if they’re thick. This helps them cook faster and more evenly. Season both sides generously with salt, pepper, garlic powder, and onion powder.

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Step 2: Bread the Chicken

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with Italian breadcrumbs. Dredge each chicken piece in the flour first, then dip in the egg, and finally coat thoroughly with breadcrumbs. Set aside.

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Step 3: Cook the Chicken

Heat a generous amount of oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 4–5 minutes per side, or until golden brown and cooked through. Work in batches if necessary. Transfer cooked chicken to a paper towel-lined plate.

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Step 4: Make the Parmesan Cream Sauce

In a clean skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Add grated Parmesan cheese, stirring until the sauce thickens and becomes smooth. Season with a pinch of salt and pepper to taste.

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Step 5: Assemble the Dish

Place the crispy chicken breasts on a serving plate. Spoon the warm Parmesan cream sauce generously over each piece. Garnish with freshly chopped parsley for a final touch.

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How Long to Cook the Longhorn Steakhouse Parmesan Chicken

The cooking process for this dish is quick and straightforward. Once your chicken is breaded and ready to go, you’ll need:

• 4–5 minutes per side to pan-fry the chicken breasts until golden and fully cooked (internal temperature should reach 165°F / 74°C).
• About 5–7 minutes to make the Parmesan cream sauce, depending on your stove and how thick you want the sauce.

Altogether, expect the active cooking time to be around 20–25 minutes.

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Tips for Perfect Longhorn Steakhouse Parmesan Chicken

• Pound the chicken evenly – This ensures it cooks uniformly and avoids raw spots in the center.
• Use freshly grated Parmesan – It melts smoother and tastes way better than pre-shredded versions.
• Don’t overcrowd the pan – Give each piece of chicken enough space so it fries instead of steaming.
• Simmer the sauce gently – Don’t let it boil or the cream could separate. Low and slow is key.
• Taste as you go – Always sample your sauce and adjust seasoning before serving.

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Watch Out for These Mistakes While Cooking

Even a simple recipe can go sideways with a few missteps. Keep these in mind:

• Using cold chicken straight from the fridge: Let it sit at room temperature for 15–20 minutes to ensure even cooking.
• Skipping the flour step: It helps the egg and breadcrumbs stick better—don’t leave it out.
• Overheating the oil: Too hot, and the breading burns before the chicken cooks through.
• Not draining on paper towels: Always let the fried chicken rest briefly to avoid sogginess.
• Boiling the cream sauce: This can break the sauce. Keep it at a low simmer for the perfect texture.

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What to Serve With Longhorn Steakhouse Parmesan Chicken?

Garlic Mashed Potatoes

Creamy and buttery, they soak up that Parmesan sauce beautifully.

Steamed Broccoli

A simple, fresh side to cut through the richness of the chicken.

Roasted Asparagus

A light and slightly crisp veggie that pairs well with the creamy flavors.

Caesar Salad

The tangy dressing and crunch bring balance and freshness.

Buttered Egg Noodles

These catch every drop of that sauce and make the plate feel extra hearty.

Grilled Corn on the Cob

Adds sweetness and smokiness—great for a summer twist.

Crusty Bread or Dinner Rolls

Perfect for mopping up the leftover sauce on your plate.

Lemon Herb Rice

The citrus notes help brighten up the dish and offer a lighter side option.

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Storage Instructions

Leftovers of this Longhorn Steakhouse Parmesan Chicken can be just as enjoyable the next day if stored properly:

• Refrigerate: Place leftovers in an airtight container and store in the fridge for up to 3–4 days.
• Reheat: Warm gently in a skillet over low heat or in the oven at 325°F (165°C) until heated through. Add a splash of cream or milk to loosen the sauce if it thickens too much.
• Freezing not recommended: The creamy sauce may separate and become grainy upon thawing, so it’s best to enjoy this dish fresh or within a few days.

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Estimated Nutrition

Here’s a general idea of the nutritional breakdown per serving (based on a 4-serving yield):

• Calories: ~620 kcal
• Protein: 42g
• Fat: 38g
• Carbohydrates: 25g
• Saturated Fat: 18g
• Cholesterol: 195mg
• Sodium: 780mg
• Fiber: 1g
• Sugar: 2g

Note: These values can vary depending on the exact ingredients and portion sizes you use.

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Frequently Asked Questions

Can I bake the chicken instead of frying it?

Yes, you can bake it at 400°F (200°C) for about 20–25 minutes, flipping halfway. It won’t be as crispy but still delicious.

What can I use if I don’t have heavy cream?

Half-and-half or whole milk with a tablespoon of butter can work in a pinch, though the sauce will be lighter and thinner.

Can I make this dish ahead of time?

You can prep and bread the chicken a few hours ahead and refrigerate it. Cook and sauce it just before serving for best results.

Is this recipe gluten-free?

Not as written, but you can easily make it gluten-free by using almond flour or a gluten-free breadcrumb mix and skipping regular flour.

Can I use store-bought Parmesan sauce?

You could, but making it fresh adds way more flavor and takes only a few minutes—definitely worth the effort.

What if I over-thicken the sauce?

Add a splash of milk or chicken broth and stir gently over low heat to loosen it back up.

How do I keep the chicken crispy?

Don’t cover it after frying. Let it rest uncovered on a wire rack or paper towels, and add the sauce just before serving.

Can I add vegetables to this recipe?

Absolutely. Spinach, mushrooms, or sun-dried tomatoes would be delicious additions to the sauce.

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Conclusion

Longhorn Steakhouse Parmesan Chicken brings that comforting, indulgent restaurant flavor straight into your home kitchen. It’s rich without being overwhelming, packed with flavor, and incredibly satisfying. Whether you’re making it for a casual family dinner or impressing guests, this dish always delivers. Try it once, and you might find yourself making it again and again—just like I did.

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