Longhorn Steakhouse-Inspired Parmesan Crusted Chicken

I’ve recreated the fan-favorite Longhorn Steakhouse Parmesan Crusted Chicken—a juicy, tender chicken breast topped with a golden, crispy parmesan-herb crust. It’s flavorful, elegant, and simple enough for busy weeknights.

Why You’ll Love This Recipe

I adore the texture contrast between the juicy chicken and the crunchy parmesan crust infused with garlic, herbs, and a hint of citrus. It feels indulgent yet healthy, and it pairs beautifully with salads, veggies, or mashed potatoes. It’s the perfect way to make a restaurant-quality meal at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salt and pepper

• All-purpose flour

• Eggs (for dredging)

• Grated Parmesan cheese

• Bread crumbs (Italian‑style or panko)

• Garlic powder

• Onion powder

• Paprika

• Dried parsley (or Italian seasoning)

• Lemon zest (optional)

• Olive oil or melted butter (for baking)

Directions

1. Preheat the oven to 400 °F (200 °C).

2. Butterfly each chicken breast or pound to even thickness (about ¾‑inch). Season both sides with salt and pepper.

3. Prepare breading stations: Place flour in one shallow dish, beaten eggs in another, and in a third, combine Parmesan, breadcrumbs, garlic powder, onion powder, paprika, dried parsley, and lemon zest.

4. Dredge each chicken piece in flour (shake off excess), dip into egg, then press firmly into the Parmesan-breadcrumb mixture until well coated.

5. Arrange the coated chicken on a lightly greased baking sheet or in a baking dish. Drizzle or brush with olive oil or melted butter.

6. Bake for 20–25 minutes, until the crust is golden and the internal temperature reaches 165 °F (74 °C). If using thicker breasts, tent lightly with foil after 15 minutes to avoid over-browning.

7. Remove from the oven and let rest for 5 minutes to seal in juices before serving.

Servings and timing

Serves 4.

• Prep time: 15 minutes

• Cook time: 20–25 minutes

• Resting time: 5 minutes

• Total time: approximately 40–45 minutes

Variations

• Spicy kick: Add ¼‑½ teaspoon cayenne pepper or chili powder to the crust mix.

• Herbal twist: Stir in fresh chopped thyme or rosemary into the breading.

• Lighter version: Pan-sear in a non-stick skillet with minimal oil, then finish in the oven.

• Cheesy upgrade: Add shaved provolone or mozzarella on top of the chicken in the final 2 minutes of baking.

• Citrus drizzle: Drizzle with fresh lemon juice just before serving for extra brightness.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm in a 350 °F oven for 10–12 minutes to refresh the crisp crust—microwaving makes it soggy, so I avoid that.

FAQs

Can I use chicken thighs instead?

Yes—I use boneless, skinless thighs; I adjust baking time to 18–20 minutes because they cook faster than breasts.

How do I keep the crust from getting soggy?

I make sure to pat the chicken dry before breading and bake on a wire rack over a sheet pan so hot air circulates underneath.

Can I air-fry this instead of baking?

Absolutely. I air-fry at 375 °F for 12–15 minutes, flipping halfway, until golden and fully cooked.

Do I need to butterfly thick breasts?

Yes—I butterfly or pound them to ensure even thickness, which helps the crust bake crisp and the chicken cook through evenly.

Can I prep this ahead?

Yes—I bread the chicken, then refrigerate it (covered) for up to 4 hours before baking. I let it sit at room temperature for 15 minutes before cooking for even results.

Conclusion

This Longhorn Steakhouse-Inspired Parmesan Crusted Chicken brings restaurant-level flavor to my home kitchen. I love its crispy crust, juicy interior, and flexibility—it works for weeknights or special dinners. Pair it with a fresh salad or roasted veggies, and I’m ready for a satisfying, delicious meal every time.