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Copycat Longhorn Steakhouse Parmesan Chicken Recipe

Close-up of a thick slice of copycat Longhorn Steakhouse Parmesan Chicken with a golden-brown, crispy crust.
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Make the famous Longhorn Steakhouse Parmesan Crusted Chicken at home with this easy, step-by-step recipe. You get tender chicken breasts topped with a creamy sauce and a crispy, golden parmesan crust.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1/4 cup chicken broth
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Prepare the chicken: Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder.
  3. Set up a breading station: Place flour on one plate, the beaten egg on a second, and a mix of Panko breadcrumbs and 1/2 cup of the grated Parmesan cheese on a third plate.
  4. Dredge each chicken breast first in the flour, shaking off excess. Dip it into the egg, letting excess drip off. Finally, press the chicken firmly into the Panko-Parmesan mixture to coat both sides completely.
  5. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the coated chicken breasts for 2 to 3 minutes per side until golden brown.
  6. While the chicken sears, prepare the sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, heavy cream, and chicken broth until smooth.
  7. Remove the skillet from the heat. Pour the sauce mixture evenly over the seared chicken breasts in the skillet.
  8. Sprinkle the remaining 1/2 cup of grated Parmesan cheese over the top of the sauce layer.
  9. Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the topping is bubbly and golden brown.
  10. Garnish with fresh parsley before serving. Serve this restaurant style creamy chicken with mashed potatoes and steamed broccoli for a complete steakhouse favorite chicken recipe.

Notes

  • For the crispiest topping, ensure your Parmesan cheese is finely grated.
  • You can substitute half-and-half for the heavy cream if you prefer a slightly lighter sauce.
  • This dish pairs well with a side of Longhorn copycat mashed potatoes.

Nutrition

Find it online: https://cookingbyjade.com/copycat-longhorn-steakhouse-parmesan-chicken/