Longhorn Parmesan Crusted Chicken – Juicy, Crispy, and Better Than the Original
If you’ve ever dined at Longhorn Steakhouse, chances are you’ve fallen head over heels for their Parmesan Crusted Chicken. Perfectly juicy chicken breasts topped with a golden, cheesy crust, it’s the kind of dish that keeps people coming back again and again.
But here’s the secret: you can make it at home, and dare I say—it’s better than the restaurant version. With simple ingredients, a quick stovetop sear, and an oven finish, you’ll have a restaurant-quality chicken dinner on the table in under 30 minutes.
This recipe is an easy weeknight dinner, perfect for when you want a little indulgence without the takeout bill.
Why This Recipe Works
- Crispy Parmesan Crust: A mayo-Parmesan mixture locks in moisture and creates a golden topping.
- Juicy Chicken Every Time: A quick sear seals in juices before finishing in the oven.
- Simple Pantry Ingredients: Everything you need is already in your kitchen.
- Restaurant-Style at Home: Tastes just like Longhorn’s—but fresher and less expensive.
Ingredients
- 4 boneless, skinless chicken breasts (1.5–2 lbs total)
- ½ cup mayonnaise
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
- Pinch red pepper flakes (optional, for heat)
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
Equipment You’ll Need
- Large oven-safe skillet (cast iron works best)
- Mixing bowl & spatula
- Meat thermometer (to check doneness at 165°F / 74°C)
- Baking sheet with parchment (optional, for easier cleanup)
Step-by-Step Instructions
-
Preheat Oven
Preheat to 375°F (190°C). -
Prep the Chicken
Pat chicken dry with paper towels. Pound to even thickness (about 1 inch) for uniform cooking. -
Make the Parmesan Spread
In a bowl, mix mayonnaise, Parmesan, garlic, Italian seasoning, black pepper, and red pepper flakes until a thick paste forms. -
Coat Chicken
Place chicken on a lined baking sheet or directly in your skillet. Spread Parmesan mixture generously over the top of each breast. -
Sear
Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken Parmesan-side up and sear the bottom for 2–3 minutes until golden. -
Bake
Transfer skillet to the oven. Bake 15–20 minutes, or until chicken reaches 165°F (74°C). -
Rest & Garnish
Remove from oven, rest 5 minutes, garnish with parsley, and serve hot.
Pro Tips for the Best Results
- Even Thickness: Pounding chicken ensures it cooks evenly.
- Fresh Parmesan: Skip the pre-grated can for best flavor and melt.
- Crispier Crust: For extra crunch, sprinkle breadcrumbs mixed with Parmesan over the mayo spread before baking.
- Meal Prep Friendly: Make the Parmesan topping ahead of time and store it in the fridge for up to 2 days.
Serving Ideas
Pair this chicken with:
- Creamy mashed potatoes or roasted garlic potatoes
- Steamed broccoli or sautéed green beans
- A crisp Caesar salad
- Garlic bread for a restaurant-style experience
Longhorn Parmesan Crusted Chicken (Copycat)
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Pat chicken dry and pound to even thickness.
- Mix mayonnaise, Parmesan, garlic, Italian seasoning, black pepper, and red pepper flakes.
- Spread mixture evenly over chicken breasts.
- Heat olive oil in oven-safe skillet, sear chicken bottom for 2–3 minutes.
- Transfer skillet to oven and bake 15–20 minutes until internal temperature reaches 165°F (74°C).
- Rest 5 minutes, garnish with parsley, and serve hot.