Name: Easy Longhorn Parmesan Chicken: Copycat Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; 1 cup (100g) Panko breadcrumbs; 1/2 cup (50g) freshly grated Parmesan cheese; 2 large eggs; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup (60ml) vegetable oil for frying

You know that feeling when you crave a restaurant meal but don’t want to deal with the crowds or the bill? That’s where this amazing Longhorn Parmesan Chicken recipe comes in! I’ve spent months perfecting this copycat version of Longhorn Steakhouse’s famous dish, and honestly, it’s even better than the original (don’t tell them I said that!). This recipe is easy enough for a weeknight dinner, yet impressive enough for a special occasion. Plus, it’s all about that crispy, parmesan-crusted chicken – pure deliciousness!

I remember the first time I tried Longhorn’s Parmesan Chicken. I was instantly hooked. The crispy breading, the juicy chicken, the rich parmesan flavor… it was a revelation! Since then, I’ve been on a quest to recreate that magic in my own kitchen.

Recipe Story/Background

While Longhorn Steakhouse’s exact recipe is a closely guarded secret, the inspiration for their Parmesan Chicken likely comes from classic Italian-American cuisine. Think of those comforting, cheesy dishes that have been passed down through generations. This recipe takes that inspiration and gives it a fun, modern twist.

My own journey with this recipe began with a simple desire to recreate that restaurant experience at home. I experimented with different breading techniques, parmesan cheeses, and cooking methods until I finally nailed it! It’s become a family favorite, and honestly, I make it at least once a month.

Ingredient Discussion

Let’s talk about the stars of the show: the ingredients! The quality of your ingredients directly impacts the final flavor, so let’s make sure we get the best.

Chicken Breasts: Choose plump, firm chicken breasts with no discoloration. I prefer organic, free-range chicken whenever possible. You can substitute chicken thighs, but adjust cooking time accordingly. Store leftover chicken in the fridge for up to 3 days.
Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains cellulose, which can affect the crispiness. I personally love using a good quality Italian Parmesan. If you need a substitute, Pecorino Romano is a good option.
Breadcrumbs: Panko breadcrumbs are ideal for their light and airy texture, creating a wonderfully crispy crust. Regular breadcrumbs will work, but they might be a bit denser. Store leftover breadcrumbs in an airtight container.
Eggs: Large eggs are essential for binding the breadcrumbs to the chicken. Make sure your eggs are fresh; old eggs don’t bind as well.
Seasonings: Garlic powder, onion powder, paprika, salt, and pepper are the core seasonings. You can adjust them to your liking – I sometimes add a pinch of cayenne for a little kick!

Equipment Needed

You don’t need any fancy equipment for this recipe! A large skillet or frying pan is all you need for cooking. A baking sheet is optional, if you prefer to bake the chicken instead of pan-frying. A whisk is helpful for mixing the egg and breadcrumb mixture.

If you’re making a large batch, you might consider using two skillets to speed up the process. And remember, a good quality wooden spoon or spatula is a must-have for any kitchen.

Preparation Method

Prepare the Chicken (10 minutes): Pat the chicken breasts dry with paper towels. This is crucial for achieving a crispy crust. Season generously with salt, pepper, garlic powder, onion powder, and paprika. (Don’t be shy with the seasoning!)
Prepare the Breading (5 minutes): In a shallow dish, whisk together the eggs. In another shallow dish, combine the breadcrumbs and Parmesan cheese. (I like to use a fork for this.)
Bread the Chicken (10 minutes): Dip each chicken breast in the egg, letting any excess drip off. Then, dredge the chicken in the breadcrumb mixture, pressing gently to ensure it adheres well. (You should have a nice, even coating.)
Cook the Chicken (25 minutes): Heat about 1/4 inch of oil in a large skillet over medium-high heat. Carefully place the chicken breasts in the skillet, ensuring not to overcrowd it. Cook for about 6-8 minutes per side, or until golden brown and cooked through. (The internal temperature should reach 165°F (74°C)).
Rest and Serve (5 minutes): Once cooked, remove the chicken from the skillet and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.

Cooking Tips & Techniques

Don’t overcrowd the skillet when cooking the chicken. Overcrowding will lower the temperature of the oil, resulting in soggy chicken instead of crispy. Cook in batches if necessary.

Use a meat thermometer to ensure the chicken is cooked through. This is the best way to avoid undercooked chicken. I’ve learned this the hard way!

Variations & Adaptations

This recipe is incredibly versatile! Here are a few ideas:

Spicy Parmesan Chicken: Add a pinch of cayenne pepper or some red pepper flakes to the breadcrumb mixture for a spicy kick.
Lemon Herb Parmesan Chicken: Add some fresh lemon zest and chopped herbs (like parsley or oregano) to the breadcrumb mixture for a brighter, more herbaceous flavor.
Italian Parmesan Chicken with Sun-dried Tomatoes: Add chopped sun-dried tomatoes to the breadcrumb mixture for a burst of intense flavor.

Serving & Storage Suggestions

Serve this amazing Longhorn Parmesan Chicken immediately after cooking. It’s best served hot and crispy. I like to pair it with a side of roasted vegetables, a fresh salad, or creamy mashed potatoes. A glass of crisp white wine complements the dish perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until heated through. The crispiness might diminish slightly upon reheating, but it still tastes great!

Nutritional Information & Benefits

(Note: Nutritional information is an estimate and may vary depending on specific ingredients used.)

This recipe provides a good source of protein from the chicken. Parmesan cheese is rich in calcium and offers a boost of flavor. Remember to adjust seasonings and ingredients to suit your dietary needs. This dish is easily adaptable for gluten-free diets by using gluten-free breadcrumbs.

Conclusion

This easy Longhorn Parmesan Chicken recipe is a winner! It’s quick, easy, delicious, and perfect for any occasion. I encourage you to experiment with different variations and make it your own. Let me know in the comments how it turns out!

I hope you enjoy this recipe as much as I do. Happy cooking!

FAQs

Can I bake this chicken instead of pan-frying it?

Yes! Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.

What if I don’t have Panko breadcrumbs?

Regular breadcrumbs will work, but the chicken might not be as crispy. You can try toasting the breadcrumbs in a dry pan before using them to help improve the texture.

How do I know if the chicken is cooked through?

Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).

Can I make this recipe ahead of time?

You can bread the chicken ahead of time and store it in the refrigerator until ready to cook. Just be sure to cook it within 24 hours.

What are some good side dishes to serve with this chicken?

Roasted vegetables, mashed potatoes, a fresh salad, or even some pasta are all great options.