If you have ever craved that irresistible, crispy, cheesy delight from your favorite steakhouse, this LongHorn Steakhouse Chicken Parmesan Recipe will absolutely win your heart and your taste buds. Combining tender chicken breasts with a golden, flavorful crust, topped with marinara sauce and melted mozzarella, this dish captures the magic of a classic Italian-American favorite with a special LongHorn twist. It’s a perfect weeknight dinner or a restaurant-style treat you can whip up at home, bringing that rich, comforting flavor right to your table with ease and charm.
Ingredients You’ll Need
For this LongHorn Steakhouse Chicken Parmesan Recipe, simplicity is the secret to success. Each ingredient plays its part in creating a symphony of flavors and textures, from the crispy breadcrumb coating to the gooey melted cheese and the zesty marinara sauce that ties everything together.
- 2 boneless skinless chicken breasts: Pound to even thickness for perfect cooking and tenderness.
- 1/2 cup all-purpose flour: Helps create a light, even coating for the chicken before dredging.
- 2 large eggs, beaten: Acts as the glue for the breadcrumb and cheese mixture to stick.
- 1 cup Italian-style breadcrumbs: Adds wonderful crunch and flavor to the crust.
- 1/2 cup grated Parmesan cheese: Infuses a sharp, savory depth into the coating.
- 1 cup shredded mozzarella cheese: Melts beautifully for that signature cheesy topping.
- 1 cup marinara sauce: Choose your favorite for a tangy, herbaceous boost.
- 1/2 teaspoon garlic powder: Brings subtle aromatic warmth to the chicken.
- 1/2 teaspoon onion powder: Enhances flavor complexity without overpowering.
- Salt and black pepper to taste: Essential for seasoning each layer perfectly.
- 2 tablespoons olive oil: For frying the chicken to a golden crisp finish.
- Fresh basil or parsley for garnish (optional): Adds a fresh pop of color and flavor.
How to Make LongHorn Steakhouse Chicken Parmesan Recipe
Step 1: Prep the Chicken
Start by preheating your oven to 400°F (200°C). Then, take those chicken breasts and carefully pound them to about 1/2 inch thickness to ensure they cook evenly and stay juicy. Season both sides generously with salt, black pepper, garlic powder, and onion powder. This seasoning is the foundation, infusing each bite with familiar savory notes you’ll love.
Step 2: Coat the Chicken
Set up a simple dredging station with three shallow bowls: one with the flour, one with the beaten eggs, and one with a mixture of the Italian breadcrumbs and grated Parmesan cheese. Take each seasoned chicken breast and first coat it in flour, shaking off the excess. Next, dip it into the eggs, allowing any extra to drip off. Finally, press the chicken into the breadcrumb-Parmesan mix, making sure it’s fully coated with a thick, even crust that will crisp beautifully when cooked.
Step 3: Sear Until Golden
Heat the olive oil in a large skillet over medium heat, then carefully place the coated chicken breasts in the pan. Cook for 3 to 4 minutes on each side, or until the crust is a gorgeous golden brown. This step locks in moisture and flavor, giving the chicken a satisfyingly crunchy texture before baking.
Step 4: Bake with Sauce and Cheese
Transfer the seared chicken breasts to a baking dish. Spoon marinara sauce generously over each piece, then top with shredded mozzarella cheese. Pop the dish into your preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden and the internal temperature of the chicken hits 165°F. This baking finishes cooking the chicken perfectly and melds all the flavors together.
How to Serve LongHorn Steakhouse Chicken Parmesan Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley brings just the right burst of color and freshness, elevating the dish visually and adding a hint of herbal brightness to contrast the rich cheese and savory chicken.
Side Dishes
This chicken parmesan shines when paired with fluffy spaghetti tossed in olive oil and garlic, crunchy garlic bread to soak up every last drop of sauce, or a crisp green salad dressed lightly to balance the richness. Whichever you choose, your meal will feel complete and restaurant-worthy.
Creative Ways to Present
For a fun twist, serve the LongHorn Steakhouse Chicken Parmesan Recipe on top of creamy polenta or alongside roasted vegetables to offer a colorful, hearty plate. You can also craft it into a delicious sandwich by placing the chicken breast on a toasted bun with extra marinara and cheese—a playful way to enjoy this beloved dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover chicken parmesan in an airtight container and refrigerate it for up to 3 days. Keeping the sauce and chicken together helps maintain moisture and flavor, so they taste almost as good the next day.
Freezing
If you want to make a batch ahead, this recipe freezes nicely. Wrap each portion tightly in foil and plastic wrap or store in freezer-safe containers. It will keep well in the freezer for up to 2 months, ready for a quick weeknight rescue meal.
Reheating
To reheat, bake the frozen or refrigerated chicken parmesan at 350°F (175°C) for about 20 minutes or until warmed through and the cheese is bubbly. Alternatively, a microwave with a cover can be used for convenience, though the crust may soften a bit.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless thighs will offer extra juiciness and flavor; just adjust the cooking time accordingly since thighs can require a bit more time to cook through.
What if I don’t have Italian-style breadcrumbs?
No worries. You can mix plain breadcrumbs with dried Italian herbs like oregano, basil, and parsley to replicate that classic flavor perfectly.
Is there a way to make this recipe gluten-free?
Yes, simply substitute the all-purpose flour and breadcrumbs with gluten-free versions. Many stores carry gluten-free panko or Italian-style options that work just as well.
Can I make the sauce from scratch?
Definitely! A simple homemade marinara with crushed tomatoes, garlic, onion, olive oil, and herbs adds an extra layer of freshness and personalization to your LongHorn Steakhouse Chicken Parmesan Recipe.
How do I know when the chicken is fully cooked?
The safest method is to use a meat thermometer; the internal temperature should reach 165°F (74°C). This ensures the chicken is juicy and safe to eat without overcooking.
Final Thoughts
There is something so wonderfully satisfying about recreating the LongHorn Steakhouse Chicken Parmesan Recipe at home—it’s a comforting meal that feels special yet is surprisingly simple to make. Whether you are serving it for a family dinner, introducing friends to a classic, or just indulging yourself, this dish promises big flavors and warm smiles at the table. So go ahead, gather your ingredients, and get ready to enjoy an unforgettable taste of Italian-American goodness.
Print
LongHorn Steakhouse Chicken Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This LongHorn Steakhouse Chicken Parmesan recipe delivers a crispy, golden-brown breaded chicken breast baked to perfection with marinara sauce and melted mozzarella cheese. Perfectly seasoned and topped with Parmesan and fresh herbs, this classic Italian-American dish is easy to prepare and pairs wonderfully with pasta, garlic bread, or a fresh salad.
Ingredients
Chicken and Coating
- 2 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Toppings and Sauce
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat and prepare chicken: Preheat your oven to 400°F (200°C). Pound the chicken breasts to an even thickness of about 1/2 inch to ensure even cooking. Season both sides evenly with salt, black pepper, garlic powder, and onion powder.
- Coat the chicken: Set up a dredging station by placing the flour in one shallow dish, beaten eggs in another, and a mixture of Italian-style breadcrumbs combined with grated Parmesan cheese in a third. First dredge each chicken breast in the flour, shaking off excess. Next, dip them into the beaten eggs, then coat thoroughly with the breadcrumb-Parmesan mixture to form a crisp crust.
- Sear the chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the coated chicken breasts and cook for 3 to 4 minutes per side until they develop a golden brown crust. This step helps lock in moisture and flavor before baking.
- Assemble for baking: Transfer the seared chicken breasts to a baking dish. Spoon about 1/2 cup of marinara sauce over each piece, then evenly distribute 1/2 cup of shredded mozzarella cheese on top of each chicken breast.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and slightly golden. Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Garnish and serve: Remove from the oven and let rest for a few minutes. Garnish with freshly chopped basil or parsley if desired. Serve hot, optionally over spaghetti or with garlic bread and a side salad.
Notes
- Serve the chicken parmesan over cooked spaghetti or your favorite pasta for a complete meal.
- Pair with garlic bread or a simple side salad for a well-rounded dinner.
- You can use either homemade or store-bought marinara sauce depending on your preference and time constraints.
- To ensure the chicken cooks evenly, pound to an even thickness before seasoning and coating.
- Monitor the chicken while searing to avoid burning the breadcrumb crust.
