Name: Longhorn Steakhouse Parmesan Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts (6 to 8 ounces each); 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/2 teaspoon Italian seasoning; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 1/2 cups heavy cream; 1/2 cup grated Parmesan cheese; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper; 1/2 cup panko breadcrumbs; 1/2 cup shredded Parmesan cheese; 1/4 cup shredded mozzarella cheese; 2 tablespoons mayonnaise; 1 tablespoon softened unsalted butter; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1 pinch kosher salt; chopped fresh parsley; extra grated Parmesan

Longhorn Steakhouse Parmesan Chicken Recipe hits every comfort-food note: juicy grilled chicken, smoky crust, creamy Parmesan sauce, and a golden breadcrumb topping. It works perfectly for busy weeknights or casual weekend dinners and takes about 45 minutes from start to finish. I first tested this copycat version on a random Tuesday and my family now requests it more than actual steak.

Why You Should Try This Longhorn Steakhouse Parmesan Chicken Recipe

This Longhorn Steakhouse Parmesan Chicken Recipe gives you restaurant flavor without changing out of sweatpants. You get tender, well-seasoned chicken, a rich garlic-Parmesan cream sauce, and a cheesy crust that browns beautifully under the broiler.

You control the salt, the portion size, and the budget, which helps if you cook for a family or a hungry crowd. The recipe also uses simple pantry ingredients, so you skip any specialty shopping and still land on big flavor.

“Tastes just like the restaurant version, maybe better, and my family asked for seconds before I even sat down. ★★★★★”

Ingredients You’ll Need

Chicken

4 boneless, skinless chicken breasts
- Aim for 6 to 8 ounces each so they cook evenly.
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon Italian seasoning

You can use chicken cutlets if you want a thinner, faster-cooking version. If the chicken breasts look very thick, slice them horizontally and make two thinner pieces from each.

Parmesan Cream Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups heavy cream
- You can swap half-and-half in a pinch, but the sauce turns slightly thinner.
½ cup grated Parmesan cheese
- Use a good-quality wedge and grate it fresh if possible. Pre-grated works, but it does not melt as smoothly.
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon kosher salt, plus more to taste
⅛ teaspoon black pepper

You can add a tablespoon of cream cheese if you want an extra thick and tangy sauce. Stir it in with the Parmesan.

Parmesan Crust Topping

½ cup panko breadcrumbs
- Regular breadcrumbs work, but panko gives a crispier texture.
½ cup shredded Parmesan cheese
¼ cup shredded mozzarella cheese
2 tablespoons mayonnaise
- Use a full-fat brand like Hellmann’s or Duke’s for the best texture.
1 tablespoon softened unsalted butter
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Pinch of kosher salt

If you prefer less mayo flavor, use 1 tablespoon mayo and 1 extra tablespoon softened butter. The topping still browns nicely and tastes rich.

Optional Garnish

Chopped fresh parsley
Extra grated Parmesan

Equipment

Large skillet or grill pan
Medium saucepan
Baking dish or oven-safe skillet
Meat thermometer
Whisk
Small mixing bowl
Spoon or spatula
Aluminum foil

Tips & Tricks

Pound thick chicken breasts to an even thickness so they cook evenly and stay juicy.
Pat the chicken dry before seasoning so the spices stick and the outside browns well.
Preheat the pan properly so the chicken sears and does not steam.
Use a meat thermometer and cook chicken to 165°F, then pull it right away to avoid dry meat.
Grate Parmesan fresh when possible, since it melts smoother and tastes sharper.
Keep the cream sauce on low heat and whisk often so it stays silky and does not scorch.
Mix the topping until it forms a thick paste so it spreads easily and stays put on the chicken.
Broil on the middle rack so the topping browns without burning.
Let the chicken rest a few minutes before serving so the juices settle.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Step 1: Prep and Season the Chicken

Preheat your oven to 400°F and line a baking dish with a light coat of oil or cooking spray. Pat the chicken breasts dry with paper towels so no extra moisture stays on the surface. Drizzle the chicken with olive oil, then sprinkle on the salt, garlic powder, onion powder, smoked paprika, black pepper, and Italian seasoning.

Rub the spices all over the chicken so every side gets coated. If the breasts look very thick, cover them with plastic wrap and gently pound them to about ¾ inch thickness. Set the seasoned chicken aside while you heat the pan.

Step 2: Sear or Grill the Chicken

Heat a large skillet or grill pan over medium-high heat. When the pan feels hot, place the chicken in a single layer without crowding. Sear the chicken for about 3 to 4 minutes per side until it develops a nice golden crust.

You do not need to cook the chicken through at this stage, since it finishes in the oven. Transfer the seared chicken to the prepared baking dish. If you prefer to grill outside, you can grill the chicken over medium heat for the same amount of time per side, then move it to the baking dish.

Step 3: Bake the Chicken

Place the baking dish in the oven and bake the chicken for 10 to 15 minutes. Check the internal temperature with a meat thermometer and pull the chicken when it reaches 160°F, since it will climb a few degrees as it rests. While the chicken bakes, start the Parmesan cream sauce.

If the chicken reaches 165°F before you finish the sauce, cover the dish loosely with foil and keep it warm on the counter. That way the chicken stays juicy and does not dry out.

Step 4: Make the Parmesan Cream Sauce

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, whisking constantly, until the mixture looks smooth and slightly foamy. Slowly pour in the heavy cream while you whisk, so no lumps form.

Lower the heat to medium-low and cook the sauce for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Stir in the Parmesan, garlic powder, onion powder, salt, and black pepper. Taste and adjust the seasoning, then keep the sauce on very low heat while you prepare the topping.

Step 5: Mix the Parmesan Crust Topping

In a small bowl, combine the panko, shredded Parmesan, shredded mozzarella, mayonnaise, softened butter, garlic powder, Italian seasoning, and a pinch of salt. Stir until the mixture forms a thick, spreadable paste. If it looks too dry, add a tiny spoon of mayo or a drizzle of olive oil.

If it looks too wet, sprinkle in a bit more panko. You want a mixture that you can pat on top of the chicken without it sliding off.

Step 6: Sauce the Chicken

Remove the baked chicken from the oven. Spoon a generous layer of Parmesan cream sauce over each piece of chicken. Aim for about 2 to 3 tablespoons per breast, depending on size.

Spread the sauce so it covers the top evenly. You can pour extra sauce into a small bowl and serve it at the table for anyone who wants more.

Step 7: Add the Parmesan Crust

Scoop a spoonful of the Parmesan crust mixture onto each sauced chicken breast. Use the back of the spoon or your fingers to gently press and spread the topping into an even layer. Cover the top of each piece, but leave the sides mostly clear so the topping does not fall off.

Place the baking dish back in the oven for 3 to 5 minutes so the topping starts to warm and set. This short bake helps the cheese melt slightly before broiling.

Step 8: Broil Until Golden

Turn your oven to broil and move the rack to the middle position if it sits too close to the top. Slide the baking dish under the broiler and watch closely. Broil for 2 to 4 minutes until the topping turns golden brown and crisp in spots.

Rotate the pan halfway through if your broiler heats unevenly. Pull the dish out as soon as the crust looks nicely browned, since it can go from perfect to burnt very quickly.

Step 9: Rest and Serve

Let the chicken rest for about 5 minutes so the juices settle. Spoon a little extra Parmesan cream sauce on the plate, then place the chicken on top. Sprinkle with chopped parsley and a bit of extra grated Parmesan if you want a restaurant-style finish.

Serve hot while the crust still tastes crisp and the sauce feels creamy. Expect silence at the table for the first few bites, followed by requests for the recipe.

What to Serve with Longhorn Steakhouse Parmesan Chicken Recipe

This Longhorn Steakhouse Parmesan Chicken Recipe pairs beautifully with mashed potatoes, roasted baby potatoes, or simple buttered noodles that soak up the extra sauce. You can add a bright green side like steamed broccoli, roasted asparagus, or a crisp side salad with a light vinaigrette. Garlic bread or warm dinner rolls also fit perfectly and help catch every last drop of Parmesan cream.

If you cook for kids, serve it with mac and cheese, corn, or green beans for an easy family plate. A tall glass of iced tea, lemonade, or sparkling water with citrus keeps the meal fresh and balanced.

Storage Options

Store leftover chicken in an airtight container in the fridge for up to 3 days.
Keep extra Parmesan cream sauce in a separate container in the fridge for up to 4 days.
Reheat chicken in a 350°F oven, loosely covered with foil, for 10 to 15 minutes, then uncover for a few minutes to crisp the topping.
Avoid microwaving if possible, since it softens the crust, but if you need speed, reheat gently and then pop under the broiler for 1 to 2 minutes to revive the top.
Freeze cooked chicken without sauce or topping for up to 2 months, wrapped tightly, then thaw in the fridge and add fresh sauce and crust when you reheat.