Name: Longhorn Steakhouse Parmesan Chicken: Recipe and Review
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6-8 ounces each); 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup Italian breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup vegetable oil, for frying; 4 tablespoons butter; 4 tablespoons all-purpose flour; 2 cups heavy cream; 1 cup chicken broth; 1 cup grated Parmesan cheese, plus more for garnish; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1/4 cup chopped fresh parsley, for garnish; Cooked spaghetti or fettuccine pasta; Additional Parmesan cheese, grated; Fresh parsley, chopped

Longhorn Steakhouse Parmesan Chicken: Craving that creamy, cheesy, utterly irresistible chicken dish from Longhorn, but want to enjoy it in the comfort of your own home? You're in luck! I've cracked the code and perfected a copycat recipe that will have you saying "Yee-haw!" with every single bite. Forget waiting in line; this version is even better than the original, and you can customize it to your exact liking.

While Parmesan Chicken itself isn't steeped in ancient history, the combination of Parmesan cheese and chicken has become a modern comfort food classic. Think of it as a delicious evolution of Italian-American cuisine, taking simple ingredients and elevating them to something truly special. It's a dish that speaks to our love of rich, satisfying flavors and textures.

So, why is Longhorn Steakhouse Parmesan Chicken such a crowd-pleaser? It's the perfect symphony of crispy, juicy chicken, smothered in a decadent Parmesan cream sauce, and topped with even more melted cheese. The creamy sauce is what makes this dish so special. It's rich, flavorful, and coats the chicken perfectly. People adore it because it's both indulgent and relatively easy to make. Plus, it's a guaranteed hit with the whole family, from picky eaters to seasoned foodies. Get ready to experience a taste of Longhorn magic without ever leaving your kitchen!

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (about 6-8 ounces each)
1 cup all-purpose flour
2 large eggs, beaten
1 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil, for frying

For the Parmesan Cream Sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese, plus more for garnish
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup chopped fresh parsley, for garnish

For Serving:

Cooked spaghetti or fettuccine pasta
Additional Parmesan cheese, grated
Fresh parsley, chopped

Preparing the Chicken:

Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tenderizes the chicken.
Set up the Breading Station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, add the beaten eggs. In the third dish, combine the Italian breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well to ensure the spices are evenly distributed.
Bread the Chicken: Dredge each chicken breast in the flour, making sure to coat it completely. Shake off any excess flour. Next, dip the floured chicken into the beaten eggs, ensuring it's fully coated. Finally, dredge the chicken in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere. Make sure the entire surface of the chicken is covered with breadcrumbs.

Cooking the Chicken:

Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat. The oil should be hot enough to sizzle when a breadcrumb is dropped into it. Be careful not to overheat the oil, as this can cause the breadcrumbs to burn before the chicken is cooked through.
Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check for doneness.
Drain the Chicken: Remove the cooked chicken breasts from the skillet and place them on a wire rack lined with paper towels to drain any excess oil. This will help keep the chicken crispy.

Making the Parmesan Cream Sauce:

Melt the Butter: In a large saucepan, melt the butter over medium heat.
Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and slightly golden. This is called a roux and it will help thicken the sauce. Be careful not to burn the roux, as this will give the sauce a bitter taste.
Add the Liquids: Gradually whisk in the heavy cream and chicken broth, making sure to whisk constantly to prevent lumps from forming. Continue to whisk until the sauce is smooth.
Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Add the Parmesan and Seasonings: Remove the saucepan from the heat and stir in the Parmesan cheese, garlic powder, salt, and white pepper. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust the seasonings as needed. If the sauce is too thick, you can add a little more chicken broth to thin it out.

Assembling and Serving:

Cook the Pasta: While the chicken and sauce are being prepared, cook the spaghetti or fettuccine pasta according to the package directions. Drain the pasta well.
Plate the Dish: Place a portion of the cooked pasta on each plate. Top with a fried chicken breast.
Pour the Sauce: Generously spoon the Parmesan cream sauce over the chicken and pasta.
Garnish and Serve: Garnish with additional grated Parmesan cheese and chopped fresh parsley. Serve immediately and enjoy!

Tips for Success:

Pounding the Chicken: Don't skip pounding the chicken! It ensures even cooking and a more tender result.
Breading Consistency: Make sure the breadcrumbs are finely ground for the best coating.
Oil Temperature: Maintaining the correct oil temperature is crucial for crispy chicken. If the oil is not hot enough, the chicken will absorb too much oil and become greasy. If the oil is too hot, the breadcrumbs will burn before the chicken is cooked through.
Sauce Thickness: Adjust the amount of flour in the roux to control the thickness of the sauce. For a thinner sauce, use slightly less flour. For a thicker sauce, use slightly more flour.
Parmesan Quality: Use high-quality Parmesan cheese for the best flavor in the sauce. Freshly grated Parmesan is always preferable to pre-grated.
Serving Suggestions: This dish pairs well with a side salad or steamed vegetables.

Variations:

Spicy Kick: Add a pinch of red pepper flakes to the breadcrumb mixture or the Parmesan cream sauce for a spicy kick.
Lemon Zest: Add a teaspoon of lemon zest to the breadcrumb mixture for a bright, citrusy flavor.
Mushroom Sauce: Sauté sliced mushrooms in butter before making the Parmesan cream sauce for a mushroom-infused sauce.
Sun-Dried Tomatoes: Add chopped sun-dried tomatoes to the Parmesan cream sauce for a burst of flavor.
Herb Infusion: Infuse the heavy cream with fresh herbs like thyme or rosemary for a more complex flavor in the sauce. Simply heat the cream with the herbs, then strain before using.

Make Ahead Tips:

Chicken: The chicken can be breaded ahead of time and stored in the refrigerator for up to 24 hours. Be sure to cover it tightly to prevent the breadcrumbs from drying out.
Sauce: The Parmesan cream sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, until warmed through. You may need to add a little more chicken broth to thin it out if it has thickened too much.

Storage Instructions:

Leftovers: Store leftover Parmesan chicken and pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. The chicken may lose some of its crispness upon reheating.

Conclusion:

This Longhorn Steakhouse Parmesan Chicken recipe is truly a must-try, and I'm not just saying that! It captures all the deliciousness of the restaurant favorite, bringing that creamy, cheesy, garlicky goodness right into your own kitchen. Forget waiting for a table or paying restaurant prices; you can now enjoy this incredible dish whenever the craving strikes. The perfectly breaded chicken, smothered in that luscious Parmesan sauce, is an absolute flavor explosion that will have everyone at your table begging for seconds. But what makes this recipe so special? It's the combination of textures and tastes. The crispy, golden-brown chicken provides a delightful contrast to the smooth, rich sauce. The Parmesan cheese adds a salty, nutty depth, while the garlic infuses the whole dish with a warm, savory aroma. It's a symphony of flavors that will tantalize your taste buds and leave you feeling completely satisfied.

Serving Suggestions and Variations

Now, let's talk about how you can serve this masterpiece. I personally love pairing it with a side of creamy mashed potatoes and some steamed broccoli. The potatoes soak up the extra sauce beautifully, and the broccoli adds a touch of freshness to balance out the richness of the chicken. You could also serve it with a simple pasta dish, like spaghetti aglio e olio, or a light salad with a lemon vinaigrette. If you're feeling adventurous, there are plenty of variations you can try. For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture or the sauce. If you're a fan of mushrooms, sauté some sliced mushrooms and add them to the sauce for an earthy flavor. You could even try using different types of cheese, such as Asiago or Romano, to create a unique twist on the classic Parmesan flavor. Another great variation is to use chicken cutlets instead of chicken breasts. This will reduce the cooking time and make the chicken even more tender. You could also try grilling the chicken instead of baking it for a smoky flavor. No matter how you choose to prepare it, I'm confident that this Longhorn Steakhouse Parmesan Chicken will be a hit.

Why You Should Make This Recipe Today

I know there are a million recipes out there, but trust me on this one. This recipe is easy to follow, uses readily available ingredients, and delivers restaurant-quality results. It's perfect for a weeknight dinner or a special occasion. Plus, it's a great way to impress your family and friends with your culinary skills. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the magic of this Longhorn Steakhouse Parmesan Chicken. I promise you won't be disappointed. I'm so excited for you to try this recipe! Once you've made it, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments below! Let's create a community of Parmesan Chicken lovers and inspire each other with our culinary creations. Happy cooking!