Longhorn Crusted Chicken Parmesan Recipe
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Longhorn Crusted Chicken Parmesan Recipe
Craving a restaurant-quality meal at home? This copycat recipe brings the bold flavors of Longhorn Steakhouse to your kitchen. Perfectly crispy on the outside and tender inside, it’s a dish that impresses without the hassle.
The secret lies in the golden, cheesy crust and a quick marinade that locks in juiciness. You’ll love how simple it is to prepare, with most ingredients already in your pantry. Whether you’re cooking for family or guests, this dish delivers every time.
Ready in under an hour, it’s a hearty meal with over 660 calories per serving. Pair it with pasta or a fresh salad for a complete dining experience. Let’s dive into how you can recreate this favorite at home.
Key Takeaways
- Restaurant-quality dish made easy at home
- Crispy Parmesan crust with juicy marinated chicken
- Only 30 minutes of marinating time needed
- Tested stovetop and broiler method included
- Packs over 660kcal per serving for a satisfying meal
Introduction to Longhorn’s Famous Dish
How did a chicken meal become a star at a beef-focused restaurant? At Longhorn Steakhouse, the parmesan crusted chicken stands out for its bold flavors and perfect texture. High-quality ingredients—like aged Parmesan and fresh herbs—elevate this dish beyond typical steakhouse fare.
The recipe’s origin adds to its charm. In 2018, a waitress shared her hack for the cheese topping, and it quickly became a menu staple. The blend of panko crumbs and melted cheese creates a golden crust that’s irresistibly crispy.
What makes this dish special? The contrast between the crunchy exterior and juicy, tender meat inside. At home, you’ll need a broiler to mimic the restaurant’s high-heat finish. Don’t worry—it’s simpler than it sounds.
With 830 calories per serving, this hearty meal gained a cult following. Social media fueled its fame, with fans praising its balance of richness and crunch. Now, you can skip the wait and make it yourself.
Ingredients You’ll Need
Quality ingredients transform ordinary chicken into a crispy, cheesy masterpiece. Below, find everything required for the marinade and crust, plus tips for substitutions and tools.
For the Chicken and Marinade
Start with 4 boneless, skinless chicken breasts (6–8 oz each). Pound them to ½-inch thickness for even cooking. The marinade combines:
- ⅓ cup ranch dressing (creamy style works best)
- ⅓ cup Italian dressing (zesty or classic)
- 1 tbsp garlic powder for depth
“Marinate for at least 30 minutes—the acids tenderize while the flavors penetrate.”
For the Parmesan Crust
The golden topping relies on three key elements:
| Ingredient | Best Choice | Substitutes |
|---|---|---|
| Grated Parmesan | BelGioioso (freshly grated) | Pre-shredded blends (avoid cellulose-coated) |
| Cheese for Melting | Boars Head provolone | Swiss or Munster for milder taste |
| Breading | Panko crumbs | Keto: crushed pork rinds |
Mix 1 cup panko with ½ cup grated Parmesan and 1 tsp garlic powder. For tools, a cast iron skillet ensures even heat, while a meat mallet helps tenderize.
Step-by-Step Preparation
Master the art of tender, flavorful chicken with this guide. Each step ensures a crispy crust and juicy interior, just like the steakhouse version.
Marinating the Chicken
Start by placing breasts in a zip-top bag with the marinade. Seal tightly, ensuring each piece is coated. Let it rest for at least 30 minutes—or overnight for deeper flavor.
Use a meat tenderizer to pound the chicken to ½-inch thickness. This guarantees even cooking and prevents dryness. Pat dry before breading to help the crust adhere.
Preparing the Cheese Topping
Combine panko, grated cheese, and seasonings in a bowl. For the melting step, heat the mixture in a microwave at 15-second intervals. Stir between bursts to avoid clumping.
Set aside the topping once it’s slightly sticky. Avoid overcrowding your skillet—cook in batches for that golden sear. Prep the cheese mix ahead to save time during cooking.
Cooking Your Longhorn Crusted Chicken Parmesan
Achieve that perfect golden crust with these foolproof cooking techniques. Whether you prefer a stovetop sear or hands-off baking, each method delivers crispy, juicy results.
Stovetop and Broiler Method
Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear the marinated breasts for 4–5 minutes per side until golden. Transfer to a broiler-safe pan.
Top with the cheese mixture and broil at 450°F for 3–4 minutes. Watch closely—the topping browns fast. A cast iron skillet retains heat best for even crisping.
“Always preheat the broiler—cold starts lead to uneven melting.”
Alternative Methods: Baking or Grilling
Baking: Arrange chicken on a parchment-lined sheet. Bake at 400°F for 20 minutes, add topping, and broil for 2–3 minutes. A baking dish traps steam, keeping meat moist.
Grilling: Cook over indirect heat for 4–7 minutes per side. Move to direct heat briefly to crisp the crust. Use a meat thermometer to ensure 165°F internal temperature.
| Method | Best For | Crust Texture |
|---|---|---|
| Stovetop + Broiler | Speed, maximum crisp | Extra crunchy |
| Oven-Baked | Hands-off cooking | Lightly crisp |
| Grilled | Smoky flavor | Firm but tender |
Serving Suggestions and Pairings
Elevate your dinner with perfect side pairings that complement every bite. The right accompaniments balance the rich flavors and add contrasting textures.
For a classic match, try The Cozy Cook’s garlic butter pasta. Its creamy sauce enhances the crispy crust without overpowering it. Cook al dente for the best texture contrast.
Choose your starch wisely:
| Option | Texture | Prep Time |
|---|---|---|
| Smashed potatoes | Creamy with crisp edges | 25 minutes |
| Italian bread | Chewy interior, crusty exterior | 5 minutes (toasted) |
Lighten the meal with steamed vegetables or roasted broccoli. A Caesar salad adds crunch with its romaine and croutons. For color, garnish plates with chopped parsley.
“Plate crust-side up to showcase the golden topping. A lemon wedge adds brightness.”
Pair with a chilled Chardonnay for buttery notes or Pinot Grigio for acidity. Leftovers keep well for lunches—reheat under the broiler to revive the crispiness.
Conclusion
Now that you’ve mastered this crowd-pleasing dish, here’s how to enjoy it beyond the first serving. Store leftovers in the fridge for up to 3 days or freeze for 3 months—wrap tightly to lock in freshness.
To reheat, thaw overnight and crisp in an air fryer for 5 minutes at 375°F. The result? A golden crust just like fresh-made. For extra indulgence, double the cheese topping before baking.
Share your creation on Instagram using #TheCozyCook—we love seeing your twists! Try a Cajun spice rub for a smoky kick next time. Want a printable version? Click the print button below.
This dish adapts easily to your taste. Whether you serve it for weeknights or special occasions, it’s sure to impress. Happy cooking!
FAQ
Can I use a different type of cheese for the crust?
How long should I marinate the chicken?
What sides pair well with this dish?
Can I make this recipe gluten-free?
What’s the best way to keep the crust crispy?
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For more cooking tips, stay connected with us. We also recommend the cookbook Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer
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