Longhorn Steakhouse Parmesan Chicken

The first time I tried Longhorn Steakhouse parmesan chicken, it reminded me of my grandmother’s cooking. The mix of crispy, cheesy crust and juicy chicken was unforgettable. After many attempts, I perfected this dish, just like Longhorn Steakhouse.

Longhorn Steakhouse has over 500 locations in the US. This dish is a favorite, right next to their famous steaks.

This dish is special because it’s easy to make at home. I kept the recipe simple but true to Longhorn’s taste. The key is a half-inch thick chicken, a golden sear, and a perfect parmesan crust.

This recipe is a hit at dinner parties. People think I ordered it from Longhorn Steakhouse! It’s simple yet impressive. Let’s make this dish together.

Introduction to Longhorn Steakhouse’s Famous Parmesan Chicken

The Parmesan Chicken at Longhorn Steakhouse is a culinary gem. It’s a surprise hit in a place known for steaks. This chicken dish has won the hearts of many.

Why This Dish Is So Popular

The dish’s magic comes from its texture mix. The outside is crispy with Parmesan, while the inside is soft and juicy. Each bite is a mix of savory cheese, herbs, and tender chicken.

It’s packed with 40 grams of protein. The Parmesan and provolone cheese make it both tasty and healthy.

What Makes This Recipe Special

The Longhorn Steakhouse recipe is unique. It uses a two-step cooking method. First, the chicken bakes at 400°F, then it gets a quick sear.

The marinade is special too. It includes Worcestershire sauce and lemon juice. These add flavor and tenderize the meat.

My Personal Connection to This Dish

I tried this chicken at a family dinner five years ago. It was at a steakhouse, but I chose the chicken. Its rich flavors and perfect texture won me over.

Since then, I’ve tried to make it at home. After many tries, I got it right. Now, it’s my favorite dish to impress guests without spending hours cooking.

The Perfect Parmesan Chicken in Just 5 Ingredients or Less

Making great dishes at home is easy, even with simple ingredients. This parmesan chicken recipe is inspired by Longhorn Steakhouse. It shows that amazing taste can come from just a few ingredients.

This recipe is perfect for quick weeknight dinners. You only need chicken breasts, parmesan cheese, provolone cheese, ranch dressing, and breadcrumbs. This way, you can make Longhorn’s famous chicken at home.

The prep time is just 10 minutes. This makes it ideal for busy evenings when you need a fast dinner. Despite its simplicity, everyone loves it, amazed by how few ingredients it uses.

The secret to this recipe is how the ingredients work together. The cheeses make a crispy, golden crust. The ranch dressing adds tangy flavor and helps the chicken stay juicy.

A waitress shared this recipe with me years ago. I’ve made it even simpler for home cooking. The result is a dish that looks and tastes like it took hours to make, but it’s ready in under 35 minutes.

This parmesan chicken shows that sometimes, less is more. It’s my favorite go-to meal when I need something delicious and easy to make.

Essential Ingredients for Authentic Flavor

To make parmesan chicken like a restaurant at home, start with the right ingredients. The key is fresh parts that mix well to give that special taste we all crave.

Choosing the Right Chicken Breasts

For top-notch baked chicken, use thin-cut chicken breasts or cutlets. They cook evenly and soak up flavors well. If thick cuts are all you can find, slice them or pound them to 1/4-inch thickness. This makes sure the chicken cooks the same all over.

The Secret to Perfect Parmesan Coating

The coating is crucial for parmesan chicken. Mix 1 cup of Italian breadcrumbs with 1 cup of cheese for the best texture. Panko breadcrumbs add crunch, while regular breadcrumbs bring classic taste. The mix should cling to the chicken well, staying on during cooking.

Fresh vs. Pre-Grated Cheese: What Makes the Difference

Fresh parmesan makes regular chicken into a dish to remember. Pre-grated cheese has additives that stop it from melting right. Grating cheese yourself ensures it melts into a gooey, tasty crust.

Herbs and Seasonings That Elevate the Dish

The right seasonings balance the cheese’s richness. For a true taste, use:

• 2 tablespoons minced garlic
• 1 tablespoon each of thyme, oregano, and basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Fresh Italian parsley adds a bright touch to baked chicken. These herbs enhance the savory parmesan without taking over.

Kitchen Tools You’ll Need for This Recipe

Preparing delicious chicken breast recipes baked at home doesn’t need fancy equipment. The right basic tools make a big difference. They help you achieve that restaurant-quality parmesan chicken.

Start with a good-quality oven-safe skillet, preferably cast iron. This pan lets you sear the chicken on the stovetop and then bake it in the oven. A meat thermometer is key – chicken needs to be exactly 165°F for juicy results.

• 3 shallow dishes for your breading station
• Sharp knife for trimming and butterflying chicken
• Measuring cups and spoons for precise ingredients
• Mixing bowls for marinades and toppings
• Tenderizing mallet to even out chicken thickness
• Aluminum foil for covering while baking

I always set up my breading station with three plates. One for flour, one for egg wash, and one for the parmesan breadcrumb mixture. This organized approach makes the coating process cleaner. It helps when preparing chicken breast recipes baked with a crispy exterior.

The beauty of these tools is their versatility. The same equipment works for many other chicken dishes beyond this parmesan recipe. Most kitchens already have these items. This makes the dish accessible for home cooks of all experience levels.

Step-by-Step Preparation Guide

Making the perfect parmesan chicken begins with good preparation. I’ve honed these steps over years of cooking this dish. Now, I’m eager to share them with you.

Preparing the Chicken Breasts

Begin with 3-4 boneless skinless chicken breasts (about 1½ pounds). Place each breast between plastic wrap and pound to ¼ inch thickness. This makes sure they cook evenly and stay tender. Dry the chicken with paper towels before seasoning with salt and pepper.

For extra flavor, marinate the chicken. Season the breasts and put them in a freezer bag with ranch and Italian dressings. Let it sit for at least 30 minutes or overnight in the fridge.

Creating the Perfect Parmesan Mixture

The parmesan coating is key. Mix equal parts panko breadcrumbs and freshly grated Parmesan cheese. In a wide, shallow bowl, combine ⅔ cup seasoned Italian breadcrumbs with ⅓ cup freshly grated Parmigiano-Reggiano. Fresh cheese melts better, giving a crispy exterior.

Coating Techniques for Maximum Flavor

Set up a three-station breading system. Use ½ cup flour in the first dish, 2 beaten eggs in the second, and your breadcrumb-parmesan mixture in the third. Use one hand for dry ingredients and one for wet to avoid “breaded fingers.” Dredge each chicken breast in flour, then in egg, and coat with the parmesan mixture, pressing gently.

This method creates a parmesan chicken that’s crispy outside and tender inside. It’s the perfect start for our creamy chicken dish.

Cooking Methods: Baked vs. Pan-Fried

When making Longhorn’s Parmesan chicken at home, you have options! The traditional pan-fried method creates that restaurant-quality crispy exterior while maintaining a tender inside. I heat canola oil to 350°F and fry each piece for about 6 minutes per side until golden brown.

For chicken breast recipes baked instead of fried, preheat your oven to 425°F. This method is perfect when I’m multitasking in the kitchen. Place chicken in a lightly greased dish with 2 tablespoons of water (this keeps it moist), and bake for 15-18 minutes depending on thickness. For thinner cuts, stick to 15 minutes to prevent drying out.

Want juicy grilled chicken with Parmesan crust? Grill over medium-high heat for 4-7 minutes per side. The secret is leaving the chicken undisturbed while cooking – no constant flipping! This creates beautiful grill marks and seals in juices.

• Pan-fried: Crispiest exterior, requires more attention
• Baked: Easiest method, great for cooking multiple pieces
• Grilled: Best smoky flavor, perfect for summer cooking

No matter which method you choose, always ensure chicken reaches an internal temperature of 165°F for safety. I use a meat thermometer inserted into the thickest part to check. For the perfect finish, add the Parmesan mixture during the final cooking stage and broil briefly until golden and bubbly.

How to Achieve That Juicy Grilled Chicken Texture

The secret to restaurant-quality chicken is mastering techniques that keep it moist. I’ve spent years perfecting methods to make ordinary chicken breasts into succulent, flavorful meals every time.

Temperature Control Tips

Bringing chicken to room temperature before cooking is essential. Cold chicken on heat tightens up fast, pushing out juices. I let my 1¾ pounds of chicken breasts rest outside the fridge for 15-20 minutes.

For perfect juicy grilled chicken, keep the heat high and consistent. This seals in flavor while keeping moisture inside. I pound chicken breasts to a uniform ½-inch thickness for even cooking without drying out.

Timing Your Cook Perfectly

Patience is key for the juiciest results. I grill each side for just 2-3 minutes. This might seem quick, but it works perfectly with properly pounded breasts. Flipping too often can ruin the caramelization that keeps juices in.

• First side: 2-3 minutes until golden with grill marks
• Flip once when edges begin to turn opaque
• Second side: 2-3 minutes until internal temperature reaches 155-160°F

Testing for Doneness Without Cutting

The biggest mistake is cutting into cooking chicken to check doneness. This releases all those wonderful juices you’ve worked to preserve! Instead, I use a meat thermometer inserted into the thickest part, aiming for 155-160°F before removing from heat.

After grilling, tent with foil and rest for 3-4 minutes. This rest period allows carryover cooking to bring the chicken to a safe 165°F while redistributing juices throughout the meat. The result is perfectly juicy grilled chicken with 42g of protein per serving and only 25g of fat.

Creating a Creamy Chicken Dish: The Signature Sauce

The secret to Longhorn Steakhouse’s creamy chicken dish is the rich sauce. I mix shredded Parmesan, creamy Provolone, and tangy ranch dressing. After microwaving and stirring, the cheese melts into a smooth sauce.

I then spoon this sauce over crispy parmesan chicken breasts. It’s a luscious topping that makes the dish special.

To add a crunchy touch, I make a Parmesan-garlic breadcrumb topping. I mix melted butter, garlic powder, and Panko breadcrumbs. A quick broil makes the breadcrumbs golden brown.

This creates a dish that’s full of flavor. You can make Longhorn Steakhouse’s Parmesan chicken at home with just a few ingredients. Enjoy every bite of this creamy, cheesy, and crunchy delight!