Name: Longhorn Steakhouse Parmesan Chicken: Recipe & Review
Prep time: 25 min
Cook time: 30 min
Total time: 55 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 panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; Salt and freshly ground black pepper to taste; 1/2 cup vegetable oil, for frying; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups heavy cream; 1 cup chicken broth; 1 cup grated Parmesan cheese, plus more for garnish; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Pinch of nutmeg; Salt and freshly ground black pepper to taste; Cooked spaghetti or linguine; Chopped fresh parsley, for garnish; Lemon wedges

Longhorn Steakhouse Parmesan Chicken: Craving that creamy, cheesy, utterly irresistible chicken dish from Longhorn Steakhouse, but want to enjoy it in the comfort of your own home? You're in luck! This copycat recipe delivers all the deliciousness of the restaurant favorite, without the restaurant wait (or price tag!).

While the exact origins of Parmesan-crusted chicken are debated, the combination of crispy breading, savory Parmesan cheese, and juicy chicken has been a culinary delight for generations. It's a testament to the simple elegance of Italian-American cuisine, taking humble ingredients and transforming them into something truly special.

What makes Longhorn Steakhouse Parmesan Chicken so beloved? It's the perfect harmony of textures and flavors. The crispy, golden-brown Parmesan crust gives way to tender, juicy chicken, all bathed in a rich and creamy sauce. It's comfort food at its finest, satisfying and deeply flavorful. Plus, this recipe is surprisingly easy to make, making it a weeknight dinner winner. Get ready to impress your family and friends with this restaurant-quality dish!

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 panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Salt and freshly ground black pepper to taste
1/2 cup vegetable oil, for frying

For the Parmesan Cream Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese, plus more for garnish
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of nutmeg
Salt and freshly ground black pepper to taste

For Serving (Optional):

Cooked spaghetti or linguine
Chopped fresh parsley, for garnish
Lemon wedges

Preparing the Chicken

Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet to pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and tenderizes it. Don't over-pound, you want it thin but not falling apart.
Set up the Breading Station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk the eggs. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, basil, 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 panko breadcrumb mixture, pressing gently to help the breadcrumbs adhere. Make sure the entire surface is covered for a crispy crust.

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 ensure accuracy.
Drain the Chicken: Remove the cooked chicken from the skillet and place it 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

Make the Roux: In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux should be smooth and slightly golden. This step is crucial for thickening the sauce.
Add the Liquids: Gradually whisk in the heavy cream and chicken broth, making sure to whisk constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
Simmer the Sauce: Bring the sauce to a simmer over medium heat, then reduce the heat to low and continue to simmer for about 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
Add the Cheese and Seasonings: Remove the saucepan from the heat and stir in the Parmesan cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust the seasonings as needed. You might want to add a little more Parmesan cheese for a richer flavor.

Assembling and Serving

Prepare the Pasta (Optional): If serving with pasta, cook the spaghetti or linguine according to package directions. Drain the pasta and set aside.
Plate the Dish: Place a portion of cooked pasta (if using) on each plate. Top with a fried chicken breast and generously spoon the Parmesan cream sauce over the chicken.
Garnish and Serve: Garnish with chopped fresh parsley and additional grated Parmesan cheese. Serve immediately with lemon wedges, if desired. The lemon juice adds a nice brightness to the rich dish.

Tips for Success:

Don't Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy, unevenly cooked chicken. Fry the chicken in batches if necessary.
Use Fresh Parmesan Cheese: For the best flavor, use freshly grated Parmesan cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly into the sauce.
Adjust the Sauce Consistency: If the Parmesan cream sauce is too thick, add a little more chicken broth or heavy cream to thin it out. If it's too thin, simmer it for a few more minutes to allow it to thicken.
Keep the Chicken Warm: If you're making the chicken ahead of time, keep it warm in a preheated oven (200°F or 93°C) until ready to serve. This will help prevent it from becoming soggy.
Spice it Up: For a little extra kick, add a pinch of red pepper flakes to the Parmesan cream sauce.
Make it Ahead: You can prepare the Parmesan cream sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently over low heat before serving. You can also bread the chicken ahead of time and keep it refrigerated for a few hours before frying.

Variations:

Lemon Herb Chicken: Add lemon zest and chopped fresh herbs (such as thyme, rosemary, or parsley) to the breadcrumb mixture for a brighter, more flavorful chicken.
Spicy Parmesan Chicken: Add a pinch of cayenne pepper or a dash of hot sauce to the breadcrumb mixture or the Parmesan cream sauce for a spicy kick.
Mushroom Parmesan Chicken: Sauté sliced mushrooms in butter before making the Parmesan cream sauce. Add the sautéed mushrooms to the sauce for a richer, more savory flavor.
Sun-Dried Tomato Parmesan Chicken: Add chopped sun-dried tomatoes to the Parmesan cream sauce for a tangy and flavorful twist.
Baked Parmesan Chicken: For a healthier option, bake the breaded chicken instead of frying it. Preheat the oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through and golden brown.

Serving Suggestions:

Serve with a side of steamed vegetables, such as broccoli, asparagus, or green beans.
Serve with a side salad for a lighter meal.
Serve with garlic bread or crusty bread for dipping in the Parmesan cream sauce.
Serve with mashed potatoes or rice for a heartier meal.

Conclusion:

This Longhorn Steakhouse Parmesan Chicken recipe is truly a must-try, and I'm confident it will become a family favorite. The crispy, golden-brown chicken, smothered in that creamy, cheesy Parmesan sauce, is simply irresistible. It's the perfect balance of textures and flavors, offering a satisfying crunch followed by a rich, savory indulgence. Forget waiting in line at the restaurant; now you can recreate this restaurant-quality dish right in your own kitchen! But the best part? It's surprisingly easy to make! With just a few simple steps and readily available ingredients, you can have this delectable meal on the table in under an hour. The recipe is straightforward, even for beginner cooks, and the results are guaranteed to impress. I've carefully crafted this recipe to ensure that you achieve that signature Longhorn Steakhouse taste and texture, so you can enjoy the same delicious experience at home. Why is this recipe a must-try? Because it delivers incredible flavor with minimal effort. It's a crowd-pleaser that's perfect for weeknight dinners, special occasions, or even a casual weekend gathering. Plus, it's a fantastic way to elevate your chicken game and add some excitement to your meal rotation. Now, let's talk about serving suggestions and variations. I personally love serving this Longhorn Steakhouse Parmesan Chicken over a bed of perfectly cooked linguine, tossed with a little extra Parmesan cheese and a sprinkle of fresh parsley. The pasta soaks up all that delicious sauce, creating a truly unforgettable bite. But don't feel limited to pasta! It's also fantastic served with roasted vegetables like broccoli, asparagus, or Brussels sprouts. A simple side salad with a light vinaigrette would also complement the richness of the chicken beautifully. For variations, consider adding a touch of garlic powder or onion powder to the breadcrumb mixture for an extra layer of flavor. You could also experiment with different types of cheese in the sauce. A blend of Parmesan and Romano would add a sharper, more complex flavor profile. If you're feeling adventurous, try adding a pinch of red pepper flakes to the sauce for a little kick. Another variation I've enjoyed is using chicken cutlets instead of chicken breasts. This reduces the cooking time and creates a thinner, crispier chicken. Just be sure to adjust the cooking time accordingly to avoid overcooking. You could also try grilling the chicken instead of baking it for a smoky, charred flavor. Ultimately, the possibilities are endless! Feel free to experiment and customize this recipe to your own taste preferences. The most important thing is to have fun and enjoy the process. I truly believe that this Longhorn Steakhouse Parmesan Chicken recipe is a winner. It's delicious, easy to make, and versatile enough to suit any occasion. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the magic of this incredible dish. I'm so excited for you to try this recipe! Once you've made it, please come back and share your experience in the comments below. I'd love to hear what you think, what variations you tried, and how you served it. Your feedback is invaluable and helps me continue to improve my recipes. Happy cooking!