This Longhorn Steakhouse Parmesan Chicken recipe brings the restaurant experience right to your own kitchen. Crispy, juicy chicken breasts are coated in a flavorful Parmesan breading, pan-seared to golden perfection, and topped with a creamy Parmesan sauce and melted provolone cheese. It’s the kind of dish that feels special enough for date night yet simple enough for a weekend dinner at home.
Why This Recipe Works
This copycat recipe captures everything that makes the original so beloved. The seasoned breading creates a crispy, flavorful crust. The pan-searing locks in moisture while building that golden exterior. The creamy Parmesan sauceadds richness that perfectly complements the savory chicken. And the melted provolone on top is the finishing touch that makes this dish truly irresistible.
The Complete Recipe: Longhorn Steakhouse Parmesan Chicken
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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½ cup all-purpose flour
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2 large eggs, beaten
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1 cup Panko breadcrumbs
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon black pepper
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½ teaspoon salt
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¼ cup olive oil (for frying)
For the Parmesan Cream Sauce:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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¼ teaspoon garlic powder
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Salt and pepper to taste
For Topping:
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4 slices provolone cheese
Step-by-Step Instructions
Step 1: Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness, about ½ inch. This ensures even cooking.
Step 2: Set Up Breading Station
In three shallow bowls, set up your breading station:
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Bowl 1: Flour mixed with ½ teaspoon salt and ¼ teaspoon pepper
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Bowl 2: Beaten eggs
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Bowl 3: Panko breadcrumbs mixed with Parmesan cheese, garlic powder, paprika, and remaining salt and pepper
Step 3: Bread the Chicken
Dredge each chicken breast first in the flour, shaking off excess. Dip in the egg, allowing excess to drip off. Finally, coat thoroughly in the Panko mixture, pressing gently to adhere.
Step 4: Pan-Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 4 to 5 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a plate and set aside.
Step 5: Make the Parmesan Cream Sauce
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until golden. Gradually whisk in the heavy cream and chicken broth, stirring constantly until smooth. Bring to a simmer and cook until thickened, about 3 to 4 minutes. Stir in the Parmesan cheese and garlic powder until smooth. Season with salt and pepper to taste.
Step 6: Assemble and Finish
Preheat your broiler. Return the chicken to the skillet (or transfer to an oven-safe baking dish). Spoon the Parmesan cream sauce over each chicken breast. Top each with a slice of provolone cheese. Place under the broiler for 1 to 2 minutes until the cheese is melted and bubbly.
Step 7: Serve
Serve immediately with extra sauce spooned over the top. Pair with pasta, mashed potatoes, or roasted vegetables.
Pro Tips for Perfect Parmesan Chicken
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Pound Evenly: Uniform thickness ensures the chicken cooks evenly and stays juicy.
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Don’t Overcrowd the Pan: Cook the chicken in batches if needed to maintain the oil temperature and get a good sear.
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Use Panko: Panko breadcrumbs create a lighter, crispier crust than regular breadcrumbs.
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Freshly Grated Parmesan: Pre-grated cheese doesn’t melt as smoothly. Grate your own for the best sauce.
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Watch the Broiler: Broilers work fast—keep a close eye to prevent burning.
Serving Suggestions
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Serve over fettuccine Alfredo or angel hair pasta
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Pair with garlic mashed potatoes and roasted asparagus
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Add a side salad with Italian dressing
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Serve with crusty bread to soak up any extra sauce
Storage and Reheating
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Reheating: Reheat gently in a 350°F oven for 10 to 15 minutes to maintain crispness. The microwave will soften the breading.