Why Make This Recipe
If you love the delicious flavors of Longhorn Steakhouse’s Parmesan Chicken, you’re in for a treat! This copycat recipe brings that same rich, cheesy goodness right into your kitchen. It’s a perfect dish for family dinners or a special occasion. You get crispy, golden chicken topped with marinara sauce and gooey mozzarella—comfort food at its best!
How to Make Copycat Longhorn Steakhouse Parmesan Chicken
Ingredients:
- 4 boneless, skinless chicken breasts (The star of our show! Make sure they’re a good size for even cooking.)
- 1 cup all-purpose flour (This is for our first layer of breading to help everything stick.)
- 2 large eggs (Our binder! We’ll whisk these up for dipping.)
- 1 cup grated Parmesan cheese (Hello, irresistible flavor! This is key to that signature cheesy crust.)
- 1 cup panko breadcrumbs (For that perfectly crispy coating we all love.)
- 1/2 teaspoon garlic powder (Because what’s Italian food without garlic?)
- 1/2 teaspoon onion powder (Adds a subtle savory depth.)
- 1/2 teaspoon dried basil (A classic Italian herb that’s simply essential.)
- 1/2 teaspoon dried oregano (Another herb that screams Italian deliciousness.)
- 1/2 teaspoon salt (To enhance all those wonderful flavors.)
- 1/4 teaspoon black pepper (Just a little pinch for a touch of warmth.)
- 1/4 cup olive oil (For getting that golden sear on our chicken.)
- 1 cup marinara sauce (Use your favorite store-bought or homemade sauce.)
- 1 cup shredded mozzarella cheese (For that gooey, melty cheese topping.)
- Fresh parsley, chopped for garnish (A little sprinkle of green makes it look as good as it tastes!)
Directions:
Step 1: First things first, preheat your oven to 375°F (190°C). Grab a baking dish and give it a light greasing so nothing sticks.
Step 2: Get three shallow dishes ready. Put the flour in the first one. In the second, whisk those eggs until they’re nicely blended. In the third dish, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper. Give it all a good mix!
Step 3: Now, for the magic! Take each chicken breast and dredge it lightly in the flour, shaking off any excess. Then, dip it into the beaten eggs, letting any extra drip off. Finally, press it firmly into the Parmesan breadcrumb mixture, making sure it’s completely coated. This is where you get that amazing crust going.
Step 4: Heat the olive oil in a skillet over medium heat. Carefully place the breaded chicken breasts into the hot oil. Cook them for about 2-3 minutes per side, just until they’re beautifully golden brown. We’re not cooking them all the way through here, just giving them a head start and a gorgeous color.
Step 5: Transfer those lovely golden chicken breasts to your prepared baking dish. Spoon a generous amount of marinara sauce over the top of each piece, and then sprinkle that shredded mozzarella cheese all over. Oh, it’s already looking and smelling divine!
Step 6: Pop the baking dish into your preheated oven. Bake for about 20-25 minutes. You’re looking for the chicken to be cooked all the way through and that mozzarella cheese to be completely melted and wonderfully bubbly.
Step 7: Once it’s out of the oven, give it a final touch with a sprinkle of fresh chopped parsley. It adds a lovely pop of color and freshness.
How to Serve Copycat Longhorn Steakhouse Parmesan Chicken
Serve this delicious dish warm, right out of the oven. Pair it with a simple side salad or some garlic bread for a full meal. You can also add some steamed vegetables for a complete dinner.
How to Store Copycat Longhorn Steakhouse Parmesan Chicken
If you have any leftovers, let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven or microwave until warmed through.
Tips to Make Copycat Longhorn Steakhouse Parmesan Chicken
- Make sure the oil is hot before adding the chicken to get that crispy crust.
- Don’t rush the dredging process; coating the chicken fully ensures maximum crunch.
- You can use any marinara sauce you love, or even try a homemade version for added freshness.
Variation
For a spicy kick, add some red pepper flakes to the breadcrumb mixture. You can also swap out the marinara sauce for alfredo sauce for a creamy twist.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well too! Just adjust the cooking time as they may take longer to cook through.
Can I make this dish ahead of time?
Absolutely! You can bread the chicken and place it in the fridge for a few hours before cooking. Just add a bit more cooking time.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (75°C). This ensures it’s cooked just right!
