Parmesan Crusted Chicken Longhorn Easy Recipe – Crispy, Cheesy, and Crave-Worthy!

🎉 Introduction

Ever crave that crispy-on-the-outside, juicy-on-the-inside Parmesan Crusted Chicken from LongHorn Steakhouse? This easy copycat recipe brings the magic to your kitchen — minus the long wait or big bill.

With a crispy Parmesan and panko crust, bold seasoning, a touch of zesty lemon, and pan-seared golden perfection, this dish is everything you love about restaurant-quality chicken — but simplified for the home cook. Whether it’s a weeknight family meal or a quick date-night dinner, it’s guaranteed to impress.

And the best part? It’s all done in one skillet and under 30 minutes. Let’s bring the steakhouse home!

🧰 Equipment Needed

To cook this to perfection, gather:

• Large skillet or cast iron pan
• 3 shallow bowls (for breading)
• Mixing bowl
• Tongs or spatula
• Measuring spoons
• Microplane (for lemon zest)
• Knife & cutting board
• Meat thermometer (optional but recommended)

🛒 Ingredients

Meats:

• 4 boneless, skinless chicken breasts, pounded evenly

Fruits and vegetables:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried Italian herbs
• 1 lemon, zested and juiced
• 2 tbsp fresh parsley, chopped (for garnish)

Fresh products:

• 2 large eggs

Pantry items and spices:

• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper

Oils and vinegars:

• 3 tbsp olive oil

Breads and pastries:

• 1 cup panko bread crumbs

Dairy:

• 1½ cups finely grated Parmesan cheese
• 2 tbsp unsalted butter

Pro Tip: Use high-quality Parmesan for the crispiest, most flavorful crust!

👩‍🍳 Directions

Step 1: Prep the Chicken

Pound the chicken breasts to an even ½-inch thickness. This ensures they cook evenly and stay juicy.

Season both sides with:

• Garlic powder
• Onion powder
• Italian herbs
• Salt & pepper

Set aside while you prepare the breading station.

Step 2: Set Up the Breading Station

In three shallow bowls:

1. Flour Bowl – Add ½ cup all-purpose flour
2. Egg Bowl – Beat 2 eggs until smooth
3. Crumb Bowl – Mix 1 cup panko bread crumbs + 1 cup Parmesan cheese + lemon zest

Step 3: Bread the Chicken

Dredge each seasoned breast in the flour, shaking off excess.
Dip into the beaten eggs.
Coat thoroughly in the Parmesan-panko mixture, pressing to help it stick.

Tip: For extra crunch, press breadcrumbs firmly into the chicken.

Step 4: Cook the Chicken

Heat 3 tbsp olive oil and 2 tbsp butter in a skillet over medium-high heat.

Once hot, cook chicken in batches for 4–5 minutes per side until crispy and golden brown. Internal temp should reach 165°F (74°C).

Place cooked chicken on a paper towel-lined plate to drain.

Step 5: Finish & Serve

Drizzle with fresh lemon juice and sprinkle with chopped parsley and remaining ½ cup Parmesan.

Serve immediately while hot and crisp.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes

Serve with garlic mashed potatoes, Caesar salad, pasta, or sautéed green beans.

🧊 Storage & Reheating

Storage:

• Store in an airtight container in the refrigerator up to 4 days

Reheating:

• Oven: 375°F for 8–10 mins
• Air fryer: 375°F for 4–5 mins
• Skillet: Reheat gently with a splash of broth or oil
• Avoid microwave — it softens the crispy crust

🥄 Variations

Try these fun spins:

• Spicy Crust: Add ½ tsp cayenne to the breadcrumb mix
• Garlic Butter Topping: Drizzle garlic butter over the finished chicken
• Mozzarella Melt: Top each piece with mozzarella and broil until melted
• Gluten-Free: Use gluten-free panko and flour alternatives
• Herb Explosion: Add fresh basil or rosemary to the panko mix
• Oven-Baked Version: Bake at 425°F for 18–22 minutes on a wire rack
• Chicken Tenders: Use chicken strips for a kid-friendly version

❓ 10 FAQs

1. Can I bake instead of pan-fry?

Yes! Place breaded chicken on a rack and bake at 425°F for 20 minutes, flipping halfway.

2. What makes this “Longhorn-style”?

The Parmesan-panko crust, lemon finish, and Italian herb seasoning echo the restaurant classic.

3. Can I make this ahead?

You can bread the chicken and refrigerate it, uncovered, for up to 4 hours before cooking.

4. How do I get the crust to stick?

Press the panko mix firmly onto the chicken and let it rest 5 minutes before cooking.

5. Can I use chicken thighs?

Yes! Boneless, skinless thighs work well — just increase cook time slightly.

6. Can I freeze it?

Freeze cooked chicken wrapped tightly in foil or a sealed container for up to 2 months. Reheat in oven or air fryer.

7. Is this recipe low-carb?

Not quite. For a lower-carb option, swap flour for almond flour and use crushed pork rinds instead of breadcrumbs.

8. Can I add sauce on top?

Absolutely! A drizzle of garlic cream sauce or honey mustard pairs beautifully.

9. Can I use regular breadcrumbs?

Yes, but panko gives a much crispier, more restaurant-style crust.

10. What should I serve with this?

Great sides include: garlic mashed potatoes, Caesar salad, lemon butter pasta, or roasted asparagus.

🏁 Conclusion

This Parmesan Crusted Chicken Longhorn Easy Recipe delivers everything you love about the restaurant version — crispy crust, juicy chicken, and fresh lemony flavor — all in under 30 minutes from start to finish. It’s the perfect blend of comfort food and restaurant elegance, made easily in your own kitchen.

Whether it’s dinner with the family or a special occasion meal, this dish is simple, satisfying, and full of cheesy goodness from the first bite to the last. Serve it hot, golden, and don’t forget the lemon squeeze!

Adam

Parmesan Crusted Chicken Longhorn Easy Recipe – Crispy, Cheesy, and Crave-Worthy!

Ever crave that crispy-on-the-outside, juicy-on-the-inside Parmesan Crusted Chicken from LongHorn Steakhouse? This easy copycat recipe brings the magic to your kitchen — minus the long wait or big bill. With a crispy Parmesan and panko crust, bold seasoning, a touch of zesty lemon, and pan-seared golden perfection, this dish is everything you love about restaurant-quality chicken — but simplified for the home cook. Whether it’s a weeknight family meal or a quick date-night dinner, it’s guaranteed to impress. And the best part? It’s all done in one skillet and under 30 minutes. Let’s bring the steakhouse home!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

Meats:

• 4 boneless skinless chicken breasts, pounded evenly

Fruits and vegetables:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried Italian herbs
• 1 lemon zested and juiced
• 2 tbsp fresh parsley chopped (for garnish)

Fresh products:

• 2 large eggs

Pantry items and spices:

• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• Oils and vinegars:
• 3 tbsp olive oil

Breads and pastries:

• 1 cup panko bread crumbs

Dairy:

• 1½ cups finely grated Parmesan cheese
• 2 tbsp unsalted butter
• Pro Tip: Use high-quality Parmesan for the crispiest most flavorful crust!

Equipment

• To cook this to perfection, gather:
• Large skillet or cast iron pan
• 3 shallow bowls (for breading)
• Mixing bowl
• Tongs or spatula
• Measuring spoons
• Microplane (for lemon zest)
• Knife & cutting board
• Meat thermometer (optional but recommended)

Method

 

Step 1: Prep the Chicken

1. Pound the chicken breasts to an even ½-inch thickness. This ensures they cook evenly and stay juicy.
2. Season both sides with:
3. Garlic powder
4. Onion powder
5. Italian herbs
6. Salt & pepper
7. Set aside while you prepare the breading station.

Step 2: Set Up the Breading Station

1. In three shallow bowls:
2. Flour Bowl – Add ½ cup all-purpose flour
3. Egg Bowl – Beat 2 eggs until smooth
4. Crumb Bowl – Mix 1 cup panko bread crumbs + 1 cup Parmesan cheese + lemon zest

Step 3: Bread the Chicken

1. Dredge each seasoned breast in the flour, shaking off excess.
2. Dip into the beaten eggs.
3. Coat thoroughly in the Parmesan-panko mixture, pressing to help it stick.
4. Tip: For extra crunch, press breadcrumbs firmly into the chicken.

Step 4: Cook the Chicken

1. Heat 3 tbsp olive oil and 2 tbsp butter in a skillet over medium-high heat.
2. Once hot, cook chicken in batches for 4–5 minutes per side until crispy and golden brown. Internal temp should reach 165°F (74°C).
3. Place cooked chicken on a paper towel-lined plate to drain.

Step 5: Finish & Serve

1. Drizzle with fresh lemon juice and sprinkle with chopped parsley and remaining ½ cup Parmesan.
2. Serve immediately while hot and crisp.

Notes

🧊 Storage & Reheating
Storage:
Store in an airtight container in the refrigerator up to 4 days

Reheating:
Oven: 375°F for 8–10 mins

Air fryer: 375°F for 4–5 mins

Skillet: Reheat gently with a splash of broth or oil

Avoid microwave — it softens the crispy crust

🥄 Variations
Try these fun spins:

Spicy Crust: Add ½ tsp cayenne to the breadcrumb mix

Garlic Butter Topping: Drizzle garlic butter over the finished chicken

Mozzarella Melt: Top each piece with mozzarella and broil until melted

Gluten-Free: Use gluten-free panko and flour alternatives

Herb Explosion: Add fresh basil or rosemary to the panko mix

Oven-Baked Version: Bake at 425°F for 18–22 minutes on a wire rack

Chicken Tenders: Use chicken strips for a kid-friendly version

❓ 10 FAQs
1. Can I bake instead of pan-fry?
Yes! Place breaded chicken on a rack and bake at 425°F for 20 minutes, flipping halfway.

2. What makes this “Longhorn-style”?
The Parmesan-panko crust, lemon finish, and Italian herb seasoning echo the restaurant classic.

3. Can I make this ahead?
You can bread the chicken and refrigerate it, uncovered, for up to 4 hours before cooking.

4. How do I get the crust to stick?
Press the panko mix firmly onto the chicken and let it rest 5 minutes before cooking.

5. Can I use chicken thighs?
Yes! Boneless, skinless thighs work well — just increase cook time slightly.

6. Can I freeze it?
Freeze cooked chicken wrapped tightly in foil or a sealed container for up to 2 months. Reheat in oven or air fryer.

7. Is this recipe low-carb?
Not quite. For a lower-carb option, swap flour for almond flour and use crushed pork rinds instead of breadcrumbs.

8. Can I add sauce on top?
Absolutely! A drizzle of garlic cream sauce or honey mustard pairs beautifully.

9. Can I use regular breadcrumbs?
Yes, but panko gives a much crispier, more restaurant-style crust.

10. What should I serve with this?
Great sides include: garlic mashed potatoes, Caesar salad, lemon butter pasta, or roasted asparagus.

🏁 Conclusion
This Parmesan Crusted Chicken Longhorn Easy Recipe delivers everything you love about the restaurant version — crispy crust, juicy chicken, and fresh lemony flavor — all in under 30 minutes from start to finish. It’s the perfect blend of comfort food and restaurant elegance, made easily in your own kitchen.

Whether it’s dinner with the family or a special occasion meal, this dish is simple, satisfying, and full of cheesy goodness from the first bite to the last. Serve it hot, golden, and don’t forget the lemon squeeze!