Creating a copycat Longhorn Parmesan Crusted Chicken recipe has been a significant goal in my kitchen! My family absolutely adores the restaurant’s version, and my husband consistently requests it. After some dedicated experimentation, I’ve finally perfected a recipe that closely mirrors the original taste – and I believe mine might even surpass it! This recipe offers a beautifully golden, crispy parmesan coating and wonderfully tender chicken, prepared conveniently in your own home.
What is Longhorn Parmesan Crusted Chicken?
Longhorn Steakhouse’s Parmesan Crusted Chicken is a popular choice among diners – and understandably so! It’s distinguished by a generous layer of expertly seasoned parmesan cheese, resulting in a delightfully crisp and satisfying texture.
Underneath that flavorful crust lies exceptionally tender, juicy chicken. The overall taste experience is savory, cheesy, and subtly aromatic, creating a meal that’s both comforting and fulfilling. It remains a consistent favorite thanks to its simple yet delicious nature and pleasing crunch.
Ingredients for Longhorn Parmesan Crusted Chicken
Here’s a complete list of ingredients you’ll need to prepare this delicious Parmesan crusted chicken at home!
For Breading
- ½ cup all purpose flour
- 2 eggs
- ⅔ cup seasoned Italian bread crumbs (I use Progresso)
- ⅓ cup freshly grated Parmigiano-Reggiano cheese
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary
For Chicken
- 3-4 boneless skinless chicken breasts (about 1½ pounds), pounded ¼”-thick (see note)
- Salt and freshly ground black pepper
- ¼ cup olive oil
- Lemon wedges, for serving
Instructions
Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 to 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 to 3 minutes longer. Serve immediately with lemon wedges.
Note: If the breasts are large (8 ounces or more), you can either cut them in half crosswise after pounding to create smaller portions or slice them in half horizontally before pounding to make thinner cutlets that won’t spread as much when pounded.
Make-Ahead Instructions: You can bread the chicken up to one day in advance to save time. Simply follow the breading steps, then place the chicken on a parchment-lined baking sheet and cover tightly with plastic wrap. Store in the refrigerator until ready to cook. Let the chicken sit at room temperature for about 15 minutes before frying to ensure even cooking.
Freezing Instructions: To freeze before cooking, place the breaded chicken in a single layer on a parchment-lined baking sheet and freeze until solid, 1 to 2 hours. Once frozen, transfer the chicken to a freezer-safe bag or airtight container, separating layers with parchment paper. Store for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then pan-fry as directed. To freeze after cooking, let the chicken cool completely, then wrap each piece individually in plastic wrap or foil. Store in a freezer-safe bag for up to 3 months. To reheat, bake at 375°F until heated through and crispy. Avoid microwaving, as it will make the coating soggy.
Tips & Variations
Want to elevate your Parmesan crusted chicken even further? Here are a few tips and suggestions to customize this recipe to your preferences. Achieving that perfect crust can sometimes be challenging, so don’t be afraid to experiment. These guidelines will help guide you.
Achieving the Perfect Crust
To guarantee a truly crispy crust, ensure your Parmesan cheese is finely grated and your panko breadcrumbs are slightly crushed. Pressing the mixture firmly onto the chicken is also paramount! A light spritz of cooking oil over the breading before baking can also enhance crispiness.
Flavor Variations
Add a dash of excitement! Incorporate a pinch of red pepper flakes into the Parmesan mixture for a spicy kick. For a garlic parmesan variation, add an extra teaspoon of garlic powder. Italian seasoning is a perpetually excellent addition. Feel free to unleash your creativity with seasonings!
Air Fryer Option
Yes, this Parmesan crusted chicken can be prepared in an air fryer! Preheat your air fryer to 375°F (190°C). Cook for 12-15 minutes, flipping halfway through, until golden brown and thoroughly cooked. Lightly misting with oil may be required.
Gluten-Free Adaptation
To create a gluten-free version of this recipe, simply replace the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Gluten-free all-purpose flour can also be used for dredging the chicken prior to dipping it into the egg if desired.
Frequently Asked Questions
Is Parmesan crusted chicken from Longhorn gluten free?
Unfortunately, the Parmesan Crusted Chicken served at Longhorn Steakhouse is not naturally gluten-free, as it’s coated with wheat-based ingredients. However, this homemade version can be readily made gluten-free! Simply adhere to the gluten-free modification instructions outlined in the “Tips & Variations” section for a worry-free culinary experience.
How do you get breading to stick to chicken parmesan?
Achieving a firmly adhered parmesan crust requires a few essential steps. First, lightly coat the chicken in flour. Then, immerse it in a wet mixture—such as beaten egg—before pressing the parmesan mixture on firmly. Press, press, press! This creates a surface that promotes optimal breading adhesion.
What is the best way to reheat Parmesan crusted chicken?
For optimal results, reheat leftover Parmesan crusted chicken in an air fryer or oven to help preserve the crispiness of the coating. Avoid using the microwave as it can lead to a soggy texture. If using the oven, reheat at 350°F (175°C) for approximately 10-15 minutes.
What goes well with parmesan crusted chicken for dinner?
This Parmesan crusted chicken exhibits remarkable versatility! It pairs exceptionally well with roasted vegetables like broccoli or asparagus, creamy mashed potatoes, a refreshing garden salad, or your preferred pasta dish. A simple side of garlic bread elegantly completes the meal. If you have any questions, don’t hesitate to Contact Us!
Serving & Storage
To serve, arrange the Parmesan crusted chicken on a plate alongside your favorite accompaniments. A sprig of parsley adds a touch of visual appeal! Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer-term storage, freezing for up to 2 months is an option. Reheat using the methods detailed in the FAQ section for best results. My family particularly enjoys it with a simple green salad and roasted garlic parmesan potatoes—a quintessential family meal!
Nutritional Information: According to Healthline, Parmesan cheese is a good source of calcium and protein. However, it’s also relatively high in sodium and fat, so moderate consumption is recommended!
For more information about incorporating nutritious foods into your diet, you may find Healthline’s article on Parmesan cheese to be helpful.