Longhorn Garlic Parmesan Crusted Chicken Recipe
If you’ve ever dreamed of recreating that perfectly crispy, cheesy chicken you love at steakhouse dinners, then you are definitely going to want to try this Longhorn Garlic Parmesan Crusted Chicken recipe. It’s a true celebration of texture and flavor—crisp, golden Parmesan and panko crust hugging tender chicken breasts, all topped with a luxuriously creamy garlic sauce that ties everything together beautifully. Whether it’s a cozy weeknight meal or a special occasion dish, this recipe brings bold, comforting flavors right to your kitchen in an approachable, easy-to-follow way.
Ingredients You’ll Need
Every ingredient here plays a starring role in delivering the deliciousness of Longhorn Garlic Parmesan Crusted Chicken. The combination is simple but essential: from the crispy coating to the smooth sauce, each element adds something special to the experience.
- 2 boneless, skinless chicken breasts: Your protein base, ensuring juicy, tender meat inside the crust.
- 1/2 cup all-purpose flour: Helps the coating stick perfectly to the chicken.
- 1/4 teaspoon garlic powder: Adds subtle, savory depth to the flour mixture.
- 1/4 teaspoon onion powder: Enhances the overall flavor profile with a mild sweetness.
- 1/4 teaspoon paprika: A hint of smokiness and color to the crust.
- 1/2 teaspoon salt: Essential for bringing out all the flavors.
- 1/4 teaspoon black pepper: Gives a gentle kick to balance the richness.
- 1/2 cup grated Parmesan cheese: The star ingredient for that irresistible crispy, cheesy crust.
- 1/2 cup panko breadcrumbs: Adds a light, crunchy texture to the coating.
- 2 eggs, beaten: Acts as the glue between the flour and breadcrumb layers.
- 2 tablespoons butter: For rich flavor and crisp searing in the skillet.
- 2 tablespoons olive oil: Helps heat transfer evenly and keeps the coating golden brown.
- 1/2 cup heavy cream: Creates the luscious base for the creamy garlic sauce.
- 1/4 cup chicken broth: Adds a savory dimension to the sauce.
- 1/2 cup shredded mozzarella cheese: Melts into the sauce for gooey, cheesy goodness.
- Fresh parsley, chopped: A fresh garnish that brightens the dish.
How to Make Longhorn Garlic Parmesan Crusted Chicken
Step 1: Prep and Coat the Chicken
Start by preheating your oven to 375°F (190°C) to set the stage for perfect baking. Then, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl—this seasoned flour forms the first layer of flavor. In another bowl, combine the Parmesan cheese and panko breadcrumbs for that iconic crispy crust. Dip each chicken breast first into the flour mixture, then the beaten eggs, and finally coat evenly with the Parmesan-panko combo, pressing gently so everything sticks just right.
Step 2: Sear the Chicken
Heat the butter and olive oil together in a large skillet over medium-high heat. When the skillet is hot and shimmering, add the coated chicken breasts. Sear them for 3 to 4 minutes on each side, until they achieve a gorgeous golden brown exterior. This step locks in juiciness and sets the crust before baking.
Step 3: Bake Until Juicy and Tender
Transfer your golden-browned chicken to a baking dish. Pop it into the preheated oven and bake for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This gentle oven finish ensures the chicken stays moist and tender.
Step 4: Make the Creamy Garlic Sauce
Using the same skillet you cooked the chicken in, pour in the heavy cream and chicken broth—this way, you capture all the lovely browned bits left behind. Stir and bring to a gentle simmer, letting it cook for about 2 to 3 minutes until it thickens slightly. Turn off the heat and stir in the shredded mozzarella cheese until it melts into a silky, cheesy sauce that’s simply irresistible.
Step 5: Serve and Garnish
Drizzle the creamy garlic sauce generously over the baked chicken and sprinkle chopped fresh parsley on top for a pop of color and freshness. Your Longhorn Garlic Parmesan Crusted Chicken is now ready to enjoy!
How to Serve Longhorn Garlic Parmesan Crusted Chicken
Garnishes
A sprinkle of fresh chopped parsley is classic and adds a lovely vibrant green touch that contrasts beautifully with the golden crust. You might also try a few fennel fronds or a light dusting of extra Parmesan for an elegant finish. These simple touches elevate the dish and make it look as good as it tastes.
Side Dishes
This chicken pairs beautifully with roasted vegetables like Brussels sprouts, carrots, or asparagus, which add a natural sweetness and balance the richness. Creamy garlic mashed potatoes are a go-to comfort option that soaks up the garlic cream sauce perfectly. For a lighter side, a crisp Caesar salad adds a refreshing crunch without overwhelming the plate. And of course, buttery bread or warm biscuits are excellent for sopping up every last drop of sauce.
Creative Ways to Present
To impress guests or make weeknight dinners extra special, slice the chicken breasts and fan them out over a bed of creamy risotto or pasta tossed in olive oil and herbs. You can also serve each breast whole on individual plates, garnished with edible flowers or microgreens for an elegant touch. Layering the sauce artfully alongside the chicken rather than pouring it over can also give a refined presentation that wows the eye before the palate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, simply allow the chicken to cool completely before transferring it to an airtight container. Stored in the refrigerator, the Longhorn Garlic Parmesan Crusted Chicken will keep well for up to 3 days without losing much of its flavor or texture.
Freezing
You can freeze the cooked chicken for up to 2 months by wrapping each piece tightly in plastic wrap and placing it in a freezer-safe bag or container. For best results, keep the sauce separate if possible and add it fresh after thawing to maintain that creamy texture and vibrant flavor.
Reheating
To reheat, place the chicken on a baking sheet and warm it in a 350°F (175°C) oven for about 10 to 15 minutes, or until heated through. This method helps revive the crispy crust better than microwaving, which can sometimes make the coating soggy. When reheating, gently warm the garlic cream sauce on the stovetop and pour it over just before serving to keep everything luscious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great option if you want a juicier, more flavorful result. Just adjust the baking time slightly since thighs may take a bit longer to cook through.
Is it possible to make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend and swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The flavor and texture will stay delightfully close to the original.
Can I prepare the chicken coating in advance?
Definitely! You can dredge and coat the chicken a few hours ahead of time and keep it covered in the refrigerator until ready to cook. Just be sure to bring the chicken to room temperature before searing for even cooking.
How can I make the garlic cream sauce lighter?
Try substituting heavy cream with half-and-half or a mixture of milk and Greek yogurt. Keep in mind it may be less rich and thick but still tasty and flavorful.
What can I serve with Longhorn Garlic Parmesan Crusted Chicken for a bigger group?
This recipe scales up easily, and for sharing, consider crowd-pleasers like garlic mashed potatoes, roasted seasonal vegetables, and fresh garden salads—all great companions to the flavorful chicken.
Final Thoughts
If you’re ready to bring a bit of that beloved steakhouse magic into your own kitchen, then this Longhorn Garlic Parmesan Crusted Chicken recipe is a must-try. With its crispy, cheesy crust and creamy garlic sauce, it’s like a warm hug on a plate that’s sure to satisfy your cravings and impress whoever you share it with. Give it a go—once you taste it, it might just become your new favorite way to enjoy chicken.
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Longhorn Garlic Parmesan Crusted Chicken Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This Longhorn Garlic Parmesan Crusted Chicken is a delicious copycat of the famous LongHorn Steakhouse dish featuring juicy chicken breasts coated in a crispy Parmesan-panko crust, baked to perfection, and topped with a creamy garlic and mozzarella cheese sauce. It’s an indulgent yet easy-to-make recipe that brings restaurant-quality flavor right into your home kitchen.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 eggs, beaten
- 2 tablespoons butter
- 2 tablespoons olive oil
For the Creamy Garlic Sauce:
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup shredded mozzarella cheese
To Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
- Mix Dry Coatings: In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In a separate bowl, mix the grated Parmesan cheese with the panko breadcrumbs to create the crispy crust mixture.
- Coat the Chicken: Dip each chicken breast first into the flour mixture, ensuring it’s evenly coated. Then dip into the beaten eggs, allowing excess to drip off. Finally, press the chicken into the Parmesan-panko mixture, pressing gently so the coating sticks well.
- Sear the Chicken: Heat butter and olive oil in a large skillet over medium-high heat until hot. Add the coated chicken breasts and cook for 3-4 minutes per side, until each side is golden brown and crispy.
- Bake the Chicken: Transfer the seared chicken breasts into a baking dish. Place in the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C).
- Make the Creamy Garlic Sauce: Using the same skillet, add the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer over medium heat. Let it cook for 2-3 minutes until slightly thickened.
- Add Cheese to Sauce: Remove the sauce from heat and stir in the shredded mozzarella cheese until melted and smooth.
- Serve: Drizzle the creamy garlic sauce over the baked Parmesan crusted chicken breasts.
- Garnish and Enjoy: Sprinkle freshly chopped parsley over the chicken for a burst of color and freshness before serving.
Notes
- You can substitute almond flour instead of all-purpose flour for a gluten-free version.
- For a lighter sauce, replace heavy cream with half-and-half or coconut milk.
- Add red pepper flakes to the sauce for a spicy kick.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Press the Parmesan-panko coating firmly on the chicken to avoid it falling off during cooking.
- Leftover sauce pairs well with pasta or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (about 250g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 170mg
Keywords: Longhorn Steakhouse Parmesan Chicken, Garlic Parmesan Crusted Chicken, Copycat Steakhouse Chicken, Creamy Garlic Sauce Chicken, Parmesan Chicken Recipe
