Here’s a copycat version of LongHorn Steakhouse Parmesan Chicken — crispy, cheesy, and full of flavor 🍗🧀
🍴 LongHorn Parmesan Chicken (Copycat Recipe)
🛒 Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
- ¼ cup olive oil or butter for frying
- 1 cup marinara or Alfredo sauce (optional for topping)
- ½ cup shredded mozzarella cheese (optional for extra cheesy topping)
👩🍳 Instructions
1️⃣ Prep the Chicken
- Flatten chicken breasts slightly to an even thickness (~½ inch) using a meat mallet.
- Season both sides with salt, pepper, paprika, and garlic powder.
2️⃣ Dredge the Chicken
- Set up 3 shallow bowls:
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: breadcrumbs + Parmesan
- Coat each chicken breast in flour → egg → breadcrumb/Parmesan mixture, pressing gently to stick.
3️⃣ Cook the Chicken
- Heat olive oil or butter in a large skillet over medium heat.
- Cook chicken 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
- Remove from pan and drain on paper towels.
4️⃣ Optional Cheesy Topping
- Preheat oven to 375°F (190°C).
- Place chicken in a baking dish, top with marinara/Alfredo sauce and mozzarella.
- Bake 5–7 minutes, until cheese melts.
💡 Tips
- Serve with pasta, mashed potatoes, or a side salad.
- For extra crunch, toast breadcrumbs in the oven before coating.
- You can substitute Parmesan + panko for a crispier texture.
If you want, I can also give a lighter skillet version that skips the oven and sauce but still tastes just like LongHorn’s Parmesan Chicken.
Do you want me to do that?
