If you’ve ever dined at Longhorn Steakhouse, you’ve probably fallen in love with their Parmesan Crusted Chicken—a perfect mix of crispy, juicy, and cheesy goodness. This homemade version captures all that flavor and comfort right from your kitchen.
Each chicken breast is marinated for tenderness, coated in a crunchy Parmesan-breadcrumb crust, and topped with a velvety garlic cream sauce that ties it all together. It’s simple enough for weeknights yet elegant enough to impress at dinner parties.
Whether you’re craving a restaurant copycat meal, planning a cozy family dinner, or just in the mood for something rich and flavorful, this Longhorn-style dish delivers every time.
Why You’ll Love This Recipe
- Crispy Outside, Juicy Inside: Buttermilk marinade ensures tender meat and a perfect crunch.
- Creamy Garlic Sauce: Rich, velvety, and bursting with Parmesan flavor.
- Better Than Takeout: Enjoy Longhorn-style taste for a fraction of the cost.
- Simple Ingredients: Pantry staples make this gourmet dish surprisingly easy.
- Versatile Pairings: Serve with pasta, mashed potatoes, or roasted veggies.
Ingredient Breakdown
Chicken Breasts (4): Boneless and skinless for easy cooking—pound to even thickness for consistent results.
Buttermilk (1 cup): Tenderizes and adds subtle tang; substitute with milk and lemon juice if needed.
Breadcrumbs (1 ½ cups): Panko provides the crunch; regular breadcrumbs work too.
Parmesan Cheese (½ cup + ¼ cup for topping): Adds nutty flavor and helps create that golden crust.
Garlic Powder, Onion Powder, Italian Seasoning, Smoked Paprika: A blend of seasonings that give the chicken bold flavor.
Olive Oil & Butter (2 tbsp each): Ensures even browning and rich taste when pan-frying.
Heavy Cream (2 cups): Forms the base for a luxurious garlic cream sauce.
Chicken Broth (½ cup): Balances the richness and deepens flavor.
Garlic (3 cloves): Fresh garlic brings aroma and depth to the sauce.
Flour (2 tbsp): Thickens the cream sauce to the perfect consistency.
Mozzarella (½ cup): Melts beautifully on top, creating that cheesy finish.
Parsley (2 tbsp): A fresh, colorful garnish that adds brightness to the dish.
Pro Tips for Success
- Tenderize Evenly: Pounding the chicken helps it cook uniformly.
- Marinate Longer: Overnight soaking in buttermilk makes the chicken ultra-tender.
- Crisp Without Burning: Medium-high heat gives perfect color—don’t rush the process.
- Broil Briefly: Keep a close eye when broiling; cheese can brown fast.
- Sauce Consistency: Add extra broth or cream to thin it out if it thickens too much.
Ingredient Swaps & Variations
- Lighter Option: Use half-and-half instead of heavy cream.
- Add a Kick: Mix crushed red pepper or cayenne into the breadcrumb coating.
- Herb Upgrade: Swap Italian seasoning for fresh thyme, basil, or parsley.
- Gluten-Free Version: Use gluten-free breadcrumbs and flour.
- Air Fryer Version: Air fry breaded chicken at 375°F for 10–12 minutes per side.
Serving Suggestions
Pair this Longhorn Parmesan Crusted Chicken with:
- Garlic mashed potatoes for a classic comfort meal.
- Steamed broccoli or asparagus for a fresh contrast.
- Pasta tossed in olive oil or Alfredo sauce for extra indulgence.
- A crisp green salad to balance the richness.
This dish shines as a main course for family dinners, date nights, or even holiday gatherings—it looks and tastes restaurant-worthy but is simple to prepare.
Make Ahead + Storage Tips
- Make Ahead: Marinate chicken and prepare sauce up to a day in advance. Store separately in the fridge.
- Storing: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm chicken in the oven at 325°F until heated through. Reheat sauce gently on the stove.
- Freezing: Freeze cooked chicken (without sauce) for up to 2 months. Thaw and reheat, then top with fresh sauce.
Cultural or Historical Notes
Longhorn Steakhouse popularized this Parmesan Crusted Chicken as a signature dish—melding classic Italian flavors with Southern-style comfort. The creamy garlic sauce is reminiscent of Alfredo, while the crispy crust brings in that golden, satisfying texture that keeps diners coming back. This homemade version captures all those iconic flavors, turning a restaurant favorite into an easy, affordable, and delicious weeknight dinner.
Frequently Asked Questions (FAQ)
Can I bake instead of pan-fry the chicken?
Yes! Bake at 400°F for about 25 minutes, then broil for 2–3 minutes to brown the top.
What can I use instead of buttermilk?
Mix 1 cup milk with 1 teaspoon lemon juice or vinegar—let it sit for 5 minutes.
Can I make the sauce lighter?
Use half-and-half or even evaporated milk for a lighter version.
Can I make this with chicken thighs?
Absolutely—just adjust cook time as thighs may need a few extra minutes.
What if my sauce is too thick?
Whisk in a splash of milk or broth until it reaches your desired consistency.
Longhorn-Style Parmesan Crusted Chicken
Ingredients
Equipment
Method
- Gently pound the chicken breasts to an even thickness. Soak them in buttermilk for at least 30 minutes or overnight for tenderness. In a bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Coat each chicken breast evenly.
- Warm olive oil and butter in a skillet over medium-high heat. Pan fry chicken for 4–5 minutes per side until golden and crisp. Transfer to a baking sheet, top with mozzarella and Parmesan, then broil 2–3 minutes until melted and golden.
- In a saucepan, melt butter and sauté garlic until fragrant. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in cream and chicken broth, whisking constantly. Stir in Parmesan and Italian herbs. Simmer until thickened, then season to taste.
- Plate the chicken and spoon the garlic cream sauce generously over each piece. Sprinkle with fresh parsley before serving.
