Easy Longhorn Steakhouse Parmesan Chicken Recipe for Quick Delicious Meals

Posted on January 31, 2026

Kennedy Ward

Easy Longhorn Steakhouse Parmesan Chicken - featured image

There was this one evening when I was craving something hearty but didn’t want to spend hours in the kitchen. I had a hunch that the Easy Longhorn Steakhouse Parmesan Chicken recipe could be my lifesaver. After all, who doesn’t love that crispy, cheesy crust paired with juicy chicken? I’ve made this recipe about a dozen times now, and let me tell you, it’s become my go-to for quick meals that feel like a treat.

What’s wild is how this dish nails that Longhorn Steakhouse vibe without the wait or the fancy ingredients. It’s simple, comforting, and perfect for nights when you want something delicious but don’t want to slave over the stove. I’m excited to share exactly how you can whip this up fast and impress anyone at your table.

Why You’ll Love This Recipe

Okay, real talk—this Easy Longhorn Steakhouse Parmesan Chicken recipe has spoiled me for every other chicken dinner. Here’s why it keeps showing up on my weekly menu:

Ready in under 30 minutes: I’ve literally pulled this together after work, with kids asking for snacks and the dog at my feet. It’s quick but never feels rushed.
Crunchy, cheesy crust: That crispy Parmesan coating? It’s exactly what you want. I swear, it’s like the chicken’s wearing a delicious golden armor.
Minimal ingredients, maximum flavor: You probably have most of these in your pantry already. I love that it doesn’t require hunting down specialty items.
Versatile for any meal: Dinner, lunch, even a hearty snack. It pairs beautifully with everything from a simple salad to creamy mashed potatoes.

Honestly, this recipe makes me feel like a kitchen ninja—delivering big flavor with zero fuss. If you’re all about quick meals that taste like you spent hours, keep reading. This one’s for you.

What Ingredients You’ll Need

Here’s the thing about this recipe’s ingredient list: it’s straightforward, but each component plays a role in that magic crispy-cheesy combo. Plus, I’ll share my favorite brands and little tweaks I swear by.

Boneless, skinless chicken breasts (4 pieces, about 1.5 lbs / 680g): I like to pound them gently so they cook evenly. You can use thighs if you prefer juicier meat, but breasts give that classic Longhorn feel.
Grated Parmesan cheese (1 cup / 100g): Go for the real stuff, not the powdery pre-grated kind. It melts and crisps perfectly—trust me on this.
Italian seasoned breadcrumbs (1 cup / 100g): I buy these pre-seasoned for convenience, but if you want to make your own, mix plain breadcrumbs with dried oregano, basil, garlic powder, and a pinch of salt.
All-purpose flour (½ cup / 60g): For that initial coating that helps the cheese and breadcrumbs stick like glue.
Eggs (2 large): Whisked to create the perfect wet dip for breading.
Garlic powder (1 teaspoon): Adds a subtle depth to the crust.
Salt and freshly ground black pepper: Season to taste, but don’t skimp here—it brings everything together.
Olive oil or vegetable oil (3 tablespoons): For frying. I usually use olive oil for flavor, but vegetable oil works if you want a neutral taste.
Butter (2 tablespoons): Optional, but adding a bit to the pan right before frying ups the richness and helps brown the crust beautifully.
Fresh parsley (chopped, optional): For garnish. It adds a fresh pop of color and flavor.

Pro tip: I always keep a small container of Italian seasoned breadcrumbs in my pantry for recipes like this. It’s a time saver and amps up the flavor without extra effort.

Equipment Needed

You don’t need a fancy kitchen for this Easy Longhorn Steakhouse Parmesan Chicken recipe. Here’s what I use, and honestly, you probably have all of it already.

Large skillet or frying pan: I prefer a heavy-bottomed pan for even heat. My favorite is cast iron, but non-stick works too.
Mixing bowls: One for the flour, one for the egg wash, and one for the breadcrumb-Parmesan mix. Keeps things organized.
Measuring cups and spoons: I’m a stickler for measuring breadcrumbs and cheese to get the perfect crust every time.
Tongs or a spatula: For flipping the chicken without messing up that crispy coating.
Meat mallet or rolling pin: To gently pound the chicken breasts to even thickness.
Plate lined with paper towels: Because draining the chicken after frying is a must for keeping it crisp.

If you’re missing a meat mallet, a heavy pan or even the bottom of a glass works in a pinch. I’ve done it plenty of times when I forgot to buy one.

How to Make It: Step-by-Step

Alright, here’s the no-fail way to get that perfect Longhorn Steakhouse Parmesan Chicken at home. I’m walking you through every step, with timing and tips to keep it easy.

Prep the chicken (5 minutes)
Place your chicken breasts between two pieces of plastic wrap or parchment paper. Gently pound them to about ½ inch (1.3 cm) thickness. This ensures they cook evenly and stay juicy.
Set up your breading stations (3 minutes)
In one shallow bowl, put the flour mixed with a pinch of salt and pepper. In a second bowl, whisk the eggs. In a third, combine the Italian seasoned breadcrumbs, grated Parmesan cheese, and garlic powder.
Coat the chicken (5 minutes)
Dredge each chicken piece in the flour, shaking off excess. Then dip into the egg, making sure it’s fully coated. Finally, press into the breadcrumb-Parmesan mixture, coating both sides well. For extra crispiness, press down firmly to pack the crumbs.
Heat the pan and oil (2 minutes)
Place your skillet over medium heat. Add olive oil and butter, letting the butter melt and foam but not burn.
Cook the chicken (6-7 minutes per side)
Add the coated chicken breasts carefully to the hot pan. Don’t overcrowd the pan—cook in batches if needed. Fry until golden brown and crispy on one side (about 6-7 minutes). Flip gently and cook the other side for the same amount of time. You’ll know it’s done when the internal temperature hits 165°F (74°C) or when juices run clear.
Drain and rest (3 minutes)
Transfer the cooked chicken to a plate lined with paper towels to soak up excess oil. Let it rest for a few minutes to lock in juices.
Garnish and serve
Sprinkle chopped fresh parsley over the top just before serving for a pop of color and freshness.

By the time you’re done, your kitchen will smell like a cozy restaurant—and you’ll be ready to dig into some seriously good chicken.

My Best Tips & Techniques

Okay, here’s where I spill the secrets I’ve picked up from making this recipe over and over (and yes, sometimes messing it up).

Don’t skip pounding the chicken. I learned the hard way that uneven thickness means parts dry out while others are undercooked. A quick pound makes a huge difference.
Use real Parmesan cheese. The pre-grated stuff rarely melts or crisps right. Freshly grated Parmesan creates that signature golden crust.
Press the breadcrumbs firmly. When coating, I press the crumbs into the chicken to make sure they stick. Otherwise, you’ll lose that crunch during cooking.
Medium heat is your friend. Too hot and the crust burns before the chicken cooks through. Too low and you get greasy, soggy breading.
Butter in the pan is magic. Adds flavor and helps brown the crust beautifully. But watch the heat so it doesn’t burn.
Rest the chicken after cooking. Cutting too soon lets all the juices leak out. Waiting 3-5 minutes keeps it juicy and tender.

And hey, if you ever find your crust soggy, chances are the oil wasn’t hot enough or you crowded the pan. I’ve been there. Just crank up the heat slightly next time and cook in batches.

Ways to Mix It Up

Once you’ve nailed the basic Easy Longhorn Steakhouse Parmesan Chicken, here’s how to get creative without losing that crispy, cheesy goodness.

Spicy Kick: Add ½ teaspoon cayenne pepper or smoked paprika to the breadcrumb mixture. Gives a smoky heat that’s addictive.
Herb Boost: Mix in fresh chopped rosemary or thyme with the breadcrumbs for a fragrant twist. I love rosemary with Parmesan!
Garlic Lovers’ Version: Toss in extra garlic powder or finely minced fresh garlic into the egg wash for an intense garlic flavor.
Cheddar Swap: Replace half the Parmesan with sharp cheddar for a tangy crust that’s still melty.
Bake Instead of Fry: For a lighter version, bake the breaded chicken on a wire rack at 400°F (200°C) for 20-25 minutes, flipping halfway. Not quite the same crunch but still delicious.
Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers. I’ve tested this with good results—just watch the cooking time.

Honestly, the best part about this recipe is how easy it is to customize. Play around and find your favorite combo!

Serving Ideas & Storage

This Parmesan chicken is a champ for all sorts of meals. Here’s how I like to enjoy it and keep it fresh.

Serving: I usually serve it alongside a crisp Caesar salad or garlic mashed potatoes. It’s also killer with steamed green beans or roasted veggies.
Sandwich Upgrade: Slice leftover chicken and pop it on a bun with lettuce, tomato, and a smear of mayo. Instant gourmet sandwich.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop slices in a hot skillet for a couple of minutes or toast them in the oven to bring back the crisp.
Freezing: You can freeze cooked chicken wrapped tightly in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge before reheating.

Pro tip: If the chicken loses some crispiness after storing, a quick re-toast in the oven or skillet works wonders.

Nutritional Info & Health Benefits

Look, this isn’t health food—but here’s why I feel pretty good about this dish:

Nutrient	Per Serving (1 chicken breast)
Calories	350
Protein	40g
Carbohydrates	12g
Fat	16g
Fiber	1g

The protein content is solid thanks to the chicken. Parmesan adds calcium and a bit of extra fat for flavor. Using olive oil helps keep the fat quality decent. If you’re watching carbs, swapping breadcrumbs for almond flour is an option, but I haven’t tried it yet.

Final Thoughts

So that’s my Easy Longhorn Steakhouse Parmesan Chicken recipe. I know I’ve gone on, but when you find a recipe that’s quick, tasty, and just downright comforting, you want to shout it from the rooftops.

It’s become my go-to for busy weeknights or whenever I want something a little special without the fuss. I hope you love it as much as I do (and as much as my family begs me to make it again and again).

Make it your own—try the spice variations or swap ingredients based on what you have. And please, drop a comment or tag me if you make it. Seeing your versions honestly makes my day.

Happy cooking! May your kitchen smell amazing and your chicken be perfectly crispy.

FAQs

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Thighs are juicier and more forgiving if you’re worried about drying out the meat. Just keep in mind they might need a couple more minutes to cook through.

Q: What if I don’t have Italian seasoned breadcrumbs?

A: No worries! You can make your own by mixing plain breadcrumbs with dried oregano, basil, garlic powder, and a bit of salt. It’s easy and tastes fresher.

Q: Can I bake the chicken instead of frying?

A: Yes, for a lighter option bake at 400°F (200°C) on a wire rack for 20-25 minutes, flipping halfway. It won’t be quite as crispy but still delicious.

Q: How do I know when the chicken is fully cooked?

A: The safest bet is using a meat thermometer—165°F (74°C) is the magic number. If you don’t have one, cut into the thickest part and check that juices run clear and the meat is white all the way through.

Q: Can I prepare this recipe ahead of time?

A: You can definitely bread the chicken and keep it in the fridge for a few hours before cooking. Just cover it tightly so the coating doesn’t dry out. Cooking right before serving is best for crispiness.

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