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Longhorn Steakhouse Parmesan Chicken served with sides

Longhorn Steakhouse Parmesan Chicken

This recipe recreates the beloved Longhorn Steakhouse Parmesan Chicken, featuring crispy pan-fried chicken breasts topped with a rich Parmesan cheese crust and savory garlic-herb butter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large Boneless, skinless chicken breasts about 6-8 oz each
  • 1 cup Grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup All-purpose flour
  • 2 Large eggs beaten
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 cup Vegetable oil for frying
Garlic-Herb Butter
  • 1/4 cup Unsalted butter melted
  • 2 Minced garlic cloves
  • 2 tbsp Fresh parsley chopped

Equipment

  • Meat Mallet
  • Shallow Dishes (3)
  • Large skillet
  • Tongs
  • Small bowl

Method
 

Preparation & Breading
  1. Pound chicken breasts to an even 1/2-inch thickness between two pieces of plastic wrap.
  2. Set up a breading station with three shallow dishes: one with flour, salt, and pepper; one with beaten eggs; and one with a mixture of Parmesan cheese and panko breadcrumbs.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly in the Parmesan-panko mixture, pressing to adhere.
Cooking & Finishing
  1. Heat vegetable oil in a large skillet over medium-high heat. Cook the breaded chicken for 4-6 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).
  2. While chicken cooks, combine melted butter, minced garlic, and chopped parsley in a small bowl to make the garlic-herb butter.
  3. Once cooked, remove chicken from the skillet, drizzle generously with the garlic-herb butter, and serve immediately.

Notes

For extra crispiness, ensure your oil is hot enough before frying. You can also finish the chicken in the oven if preferred.