The LongHorn Steakhouse Chicken Parmesan Recipe is a true crowd-pleaser that brings the bold flavors and comforting textures of classic Italian-American dining right to your kitchen. Imagine tender, golden-browned chicken breasts enveloped in a crispy, Parmesan-infused breadcrumb crust, swimming in rich, garlicky marinara sauce, and topped with melted, gooey mozzarella that’s impossible to resist. This recipe balances simplicity and sophistication, making it perfect for weeknight dinners or impressing guests without a fuss. If you love hearty, flavorful meals, the LongHorn Steakhouse Chicken Parmesan Recipe deserves a prime spot on your recipe list.
Ingredients You’ll Need
This recipe is all about using straightforward, accessible ingredients that each play an important role in building layers of flavor and texture. From the juicy chicken breasts to the fragrant garlic and the blend of cheeses, every item here ensures that each bite bursts with taste and satisfaction.
- Chicken breasts: Boneless and skinless for even cooking and a tender finish.
- Fresh garlic: Minced for a punch of aromatic sharpness that enhances the sauce and coating.
- Marinara sauce: A jar of flavorful, tomato-based sauce forms a luscious, tangy base.
- Mozzarella cheese: Shredded whole milk variety for creamy meltiness and mild richness.
- Parmesan cheese: Freshly grated to add a sharp, nutty flavor and help the breadcrumb crust crisp perfectly.
- Italian-seasoned breadcrumbs: Brings crunch and a hint of herbs that complement the Italian flavors beautifully.
- Olive oil: Used for frying to achieve that golden, irresistible crust on the chicken.
- Fresh basil leaves: Adds a fresh, fragrant herbal note for garnish and color contrast.
- Salt and pepper: Essential seasonings to enhance and balance every ingredient’s natural flavors.
How to Make LongHorn Steakhouse Chicken Parmesan Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 375°F (190°C) and greasing a baking dish so your chicken won’t stick. Pat the chicken breasts dry with paper towels, then season both sides liberally with salt and pepper to ensure each bite is flavorful right from the start.
Step 2: Set Up Your Dredging Station
Create three prep bowls: one with flour, another with beaten eggs combined with minced garlic, and a third with Italian-seasoned breadcrumbs mixed with freshly grated Parmesan cheese. This layering is key to getting that signature crispy, cheesy crust that holds all the flavor inside.
Step 3: Coat the Chicken
Dredge each chicken breast first in the flour, tapping off any excess, then dip it into the egg and garlic mixture, and finally coat it thoroughly in the breadcrumb-Parmesan blend. This triple-step dredging locks in moisture and creates a crust that goes perfectly golden when cooked.
Step 4: Sear the Chicken
Heat olive oil in a skillet over medium-high heat until shimmering. Place the coated chicken breasts carefully in the hot oil and sear them for about 3 to 4 minutes on each side until they develop a crispy, golden brown exterior. This quick sear keeps the chicken juicy inside while building a wonderful crust outside.
Step 5: Assemble and Bake
Transfer the seared chicken to your prepared baking dish. Spoon a generous amount of marinara sauce over each breast, then top them with a heaping helping of shredded mozzarella cheese. Bake everything in the preheated oven for 25 to 30 minutes, or until the cheese is bubbly, slightly browned, and the chicken reaches an internal temperature of 165°F (75°C).
How to Serve LongHorn Steakhouse Chicken Parmesan Recipe
Garnishes
Finish your dish with a few fresh basil leaves. Not only do they add a pop of vibrant green that brightens the plate, but their sweet, aromatic flavor complements the rich tomato sauce and creamy cheese beautifully.
Side Dishes
This chicken Parmesan pairs wonderfully with a variety of sides — think al dente spaghetti tossed in olive oil and garlic, a crisp garden salad with vinaigrette, or even buttery garlic bread to soak up every last drop of sauce. These choices elevate the meal and add satisfying textures and flavors.
Creative Ways to Present
For a bit of fun, try layering slices of the chicken Parmesan on toasted ciabatta for an Italian-inspired sandwich, or serve over creamy polenta for a rustic twist. Presentation gets even better with a sprinkle of extra Parmesan and a drizzle of balsamic glaze, turning this classic recipe into an elegant feast.
Make Ahead and Storage
Storing Leftovers
Any leftover LongHorn Steakhouse Chicken Parmesan Recipe should be cooled completely before being stored in an airtight container in the refrigerator. Properly stored, the flavors deepen overnight and it will keep well for up to three days.
Freezing
If you want to enjoy this dish later, it freezes beautifully. Wrap individual portions tightly in plastic wrap and aluminum foil to prevent freezer burn. When stored this way, it can last for up to two months without losing its deliciousness.
Reheating
To reheat, place leftovers in an oven-safe dish and cover loosely with foil. Warm at 350°F (175°C) for about 15–20 minutes until heated through and the cheese is slightly bubbly. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add extra juiciness and flavor, though the cooking time might be slightly longer given their thickness. Just be sure they reach an internal temperature of 165°F (75°C).
What can I substitute for Italian-seasoned breadcrumbs?
If you don’t have Italian-seasoned breadcrumbs, you can use plain breadcrumbs and add your own mix of dried oregano, basil, garlic powder, and parsley for a similar flavor boost.
Is it necessary to sear the chicken before baking?
Searing the chicken first adds wonderful texture and color to the crust, and it helps lock in juices. While you can skip this step, the final dish won’t have the same iconic golden crispness that’s part of the LongHorn Steakhouse Chicken Parmesan Recipe’s charm.
Can I make this recipe gluten-free?
Yes! Simply swap the regular breadcrumbs and flour for gluten-free versions. The result will be just as tasty and satisfying for those with gluten sensitivities.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part to ensure the meat is opaque and the juices run clear.
Final Thoughts
Once you make the LongHorn Steakhouse Chicken Parmesan Recipe, you’ll understand why it’s a beloved classic that combines ease, flavor, and a little bit of comfort all on one plate. It’s the perfect dish to share with friends or enjoy as a cozy dinner any time of the week. Give it a try, and watch how quickly it becomes one of your favorite go-to recipes!
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: Baking
- Cuisine: Italian-American
Description
This LongHorn Steakhouse Chicken Parmesan recipe features juicy, breaded chicken breasts seared to golden perfection, topped with rich marinara sauce and melted mozzarella, then baked until bubbly. It’s a comforting, family-friendly Italian-American classic that’s easy to prepare and perfect for a satisfying dinner.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- Flour (for dredging, about 1/2 cup)
- 2 cloves fresh garlic, minced
- 2 beaten eggs
Sauce and Toppings
- 1 jar (24 oz) marinara sauce
- 2 cups shredded whole milk mozzarella cheese
- Fresh basil leaves (for garnish)
For Frying
- 1/4 cup olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Season Chicken: Pat dry the chicken breasts with paper towels to remove excess moisture. Season both sides evenly with salt and pepper.
- Set Up Dredging Station: Prepare three shallow bowls: one with flour, one with beaten eggs combined with minced garlic, and one with a mix of Italian-seasoned breadcrumbs and grated Parmesan cheese.
- Coat Chicken: Dredge each chicken breast first in the flour, then dip into the garlic-egg mixture, and finally coat thoroughly with the breadcrumb-Parmesan mixture.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. When shimmering, add the coated chicken breasts and cook for 3 to 4 minutes per side until golden brown and crispy. Transfer the seared chicken into the greased baking dish.
- Add Sauce and Cheese: Spoon marinara sauce generously over each chicken breast. Then, sprinkle an ample amount of shredded mozzarella cheese on top.
- Bake Chicken: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (75°C).
- Garnish and Serve: Once out of the oven, garnish the Chicken Parmesan with fresh basil leaves for added flavor and color before serving.
Notes
- Ensure chicken breasts are patted dry for better breading adhesion and to prevent oil splatter.
- Use a meat thermometer to check the internal temperature for safe cooking.
- For a crispier crust, avoid overcrowding the skillet when searing the chicken.
- Fresh basil adds a nice aromatic touch but can be omitted if unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
