If you’re craving a dish that combines crispy, juicy chicken with melty cheese and rich marinara, then you are going to love this LongHorn Steakhouse Chicken Parmesan Recipe. It’s the perfect blend of comforting Italian flavors with a touch of steakhouse flair, bringing a restaurant-quality meal right to your home kitchen. Whether it’s a weeknight dinner or a special occasion, this recipe promises a satisfying experience that’s both simple to prepare and incredible to savor.
Ingredients You’ll Need
Getting this LongHorn Steakhouse Chicken Parmesan Recipe just right depends on a handful of essential ingredients that each play a vital role in the taste and texture of the dish. From the savory garlic in the egg wash to the crunchy Italian-seasoned breadcrumbs, every element adds a delicious layer that makes this recipe unforgettable.
- Boneless, skinless chicken breasts: These provide a tender and juicy base for the dish, perfect for a crispy coating.
- Fresh garlic, minced: Adds a punch of flavor right inside the egg mixture to infuse the chicken.
- Marinara sauce: A rich, tomato-based sauce that keeps each bite saucy and flavorful.
- Shredded whole milk mozzarella cheese: Melted on top for that irresistible gooey, cheesy goodness.
- Freshly grated Parmesan cheese: Adds a nutty, umami depth both in the breadcrumb coating and as a topping.
- Italian-seasoned breadcrumbs: These create a golden, crunchy crust that locks in moisture.
- Olive oil for frying: Helps develop a crispy exterior by searing the chicken perfectly.
- Fresh basil leaves for garnish: Brings a fresh, herbaceous touch that brightens up the entire dish.
- Salt and pepper: Simple seasonings that enhance all the flavors harmoniously.
How to Make LongHorn Steakhouse Chicken Parmesan Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 375°F (190°C) and greasing a baking dish to prevent sticking. Pat your chicken breasts dry with paper towels and season both sides generously with salt and pepper—this step is key to building flavor from the very beginning.
Step 2: Set Up Your Dredging Station
Create three bowls for dredging: one with flour, the second with beaten eggs combined with minced garlic, and the third with a mixture of Italian-seasoned breadcrumbs and freshly grated Parmesan. This classic three-step coating ensures every bite will have the perfect crispy crust.
Step 3: Coat the Chicken
Take each chicken breast and first dredge it in the flour to help the egg stick, then dip it into the garlic-egg mixture for moisture and flavor, and finally press it into the breadcrumb and Parmesan mix for a crunchy, cheesy coating.
Step 4: Sear the Chicken
Heat olive oil in a skillet over medium-high heat and carefully sear the coated chicken breasts until each side is golden brown, about 3 to 4 minutes per side. This step locks in juiciness and adds that irresistible crispy texture you want before baking.
Step 5: Assemble and Bake
Transfer the seared chicken to your greased baking dish. Spoon a generous amount of marinara sauce over each piece and then cover each breast with shredded mozzarella cheese. Bake for 25 to 30 minutes until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (75°C) to ensure it’s perfectly cooked through.
How to Serve LongHorn Steakhouse Chicken Parmesan Recipe
Garnishes
Finish your dish with a handful of fresh basil leaves scattered right on top. Not only do they look beautiful, but they add a fresh and fragrant contrast to the richness of the cheese and sauce, giving the plate a pop of green that’s as appetizing as it is aromatic.
Side Dishes
This LongHorn Steakhouse Chicken Parmesan Recipe pairs beautifully with classic Italian sides like spaghetti tossed in garlic and olive oil, creamy mashed potatoes, or even a crisp Caesar salad. These sides complement the richness of the chicken and round out the meal perfectly.
Creative Ways to Present
For a fun twist, serve the dish over a bed of creamy polenta or alongside roasted vegetables for added color and texture. You can also layer the chicken parmesan in a casserole dish to make a chicken parmesan bake, perfect for family gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover chicken parmesan in an airtight container and store it in the refrigerator for up to 3 days. It holds up well and keeps its flavors, making for an easy next-day dinner.
Freezing
This recipe freezes wonderfully. Just wrap each portion tightly in plastic wrap and foil, or store them in a freezer-safe container. Frozen chicken parmesan can last up to 2 months, so you can enjoy this tasty dish even on your busiest days.
Reheating
For best results when reheating, pop the chicken in a preheated oven at 350°F (175°C) until warmed through and the cheese is melty again. Avoid microwaving if possible, as this can make the crust soggy. If you’re in a rush, a quick zap in the microwave followed by a few minutes under the broiler works too.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are juicier and tend to stay tender after cooking. Just follow the same dredging and baking steps but adjust cooking time slightly to ensure they’re fully cooked.
Is there a way to make this recipe gluten-free?
Yes, simply swap out the Italian-seasoned breadcrumbs for gluten-free breadcrumbs and use gluten-free flour for dredging. The rest of the steps stay the same, and you’ll still get that crispy, cheesy delight.
Can this recipe be made ahead for a dinner party?
Definitely! You can prepare the chicken through the searing step, then refrigerate it covered for up to 24 hours. When ready to serve, add the sauce and cheese, then bake as directed for a fresh, crowd-pleasing meal.
What’s the best marinara sauce to use for authentic flavor?
Look for a high-quality, robust marinara with plenty of herbs and garlic for depth. Homemade is ideal, but store-bought all-natural sauces without added sugars also work great for convenience.
How do I get the cheese nice and bubbly without burning it?
Baking at 375°F and monitoring the cheese in the last 5 minutes helps. If it starts browning too fast, loosely cover the dish with foil to prevent burning while still allowing the cheese to melt beautifully.
Final Thoughts
You’re going to fall in love with this LongHorn Steakhouse Chicken Parmesan Recipe because it’s bursting with flavor and has just the right balance of crispy chicken, savory sauce, and gooey cheese. Whether you’re cooking for family, friends, or treating yourself, this dish makes every meal feel special. So roll up your sleeves, gather your ingredients, and get ready for a delicious adventure that tastes just like a night out, but from the comfort of your own kitchen!
Print
LongHorn Steakhouse Chicken Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
LongHorn Steakhouse Chicken Parmesan is a deliciously crispy and cheesy Italian-American classic featuring breaded chicken breasts seared to golden perfection, topped with rich marinara sauce and melted mozzarella cheese, then baked to bubbly, juicy finish. Perfect for a comforting family dinner prepared in under an hour.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
Dredging Station
- 1 bowl all-purpose flour (quantity for dredging)
- 2 cloves fresh garlic, minced
- 2 large eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
Cooking & Toppings
- 1/4 cup olive oil (for frying)
- 1 jar (24 oz) marinara sauce
- 2 cups shredded whole milk mozzarella cheese
- Fresh basil leaves (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a suitable baking dish to prevent sticking and facilitate easy cleanup.
- Season Chicken: Pat the chicken breasts dry with paper towels to ensure crispy breading. Season both sides generously with salt and pepper for enhanced flavor.
- Set Up Dredging Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with minced garlic, and one combining Italian-seasoned breadcrumbs with grated Parmesan cheese.
- Dredge Chicken: Dip each chicken breast first into the flour, coating evenly, then into the egg and garlic mixture, and finally into the breadcrumb-Parmesan mix, ensuring a thorough and even coating all over.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Sear each breaded chicken breast until both sides are golden brown, about 3 to 4 minutes per side. This seals in juices and creates a crispy crust. Transfer the seared chicken to your prepared baking dish.
- Add Sauce and Cheese: Spoon marinara sauce generously over each chicken breast in the baking dish. Then top each piece with an ample amount of shredded mozzarella cheese for that classic melty finish.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and juicy.
- Garnish and Serve: Remove from the oven and garnish with fresh basil leaves to add a fragrant, fresh note before serving.
Notes
- Ensure chicken breasts are patted dry before seasoning and breading to achieve a crispy crust.
- Use a meat thermometer to check that the chicken reaches 165°F internal temperature for safe consumption.
- For added flavor, you can use homemade marinara sauce or a high-quality store-bought brand.
- Baking in a preheated oven ensures the cheese melts evenly and the chicken cooks through without drying out.
- Allow the chicken to rest a few minutes after baking for juices to redistribute before slicing.
