This Copycat Longhorn Steakhouse Parmesan Chicken is a delicious twist on a classic. It features crispy, cheesy chicken breasts topped with a rich and creamy sauce—yum!
Every time I make this dish, my kitchen smells amazing! I love serving it with some pasta or a fresh salad. It’s a real crowd-pleaser and super simple to whip up during the week!
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless breasts for a quick cook and juicy texture. Thighs work too, offering more flavor and tenderness if you prefer that option.
Breadcrumbs: Italian-seasoned breadcrumbs are great for added flavor. If you can’t find them, regular breadcrumbs with Italian seasoning or even panko crumbs can work well for a different texture!
Parmesan Cheese: Grated Parmesan gives a nice salty kick. If you’re in a pinch, Pecorino Romano is a suitable alternative. For a dairy-free version, try nutritional yeast for a cheesy flavor without the dairy.
Heavy Cream: It creates a rich sauce, but you can substitute half-and-half or even coconut cream for a lighter or dairy-free version. Just note the flavor will change a bit!
How Do I Get the Chicken Extra Crispy?
Getting that perfect crispy coating can be tricky! Here’s how to ensure your chicken turns out golden and delicious:
- Pound the chicken to an even thickness for consistent cooking and uniform breading.
- Make sure your oil is hot enough before frying; it should shimmer but not smoke.
- Do not crowd the pan; give each piece space for even cooking, resulting in better crispiness.
- Let the chicken rest on a paper towel after frying to remove excess oil, keeping it crispy.
This technique is key to making your Copycat Longhorn Steakhouse Parmesan Chicken just right! Enjoy!
Copycat Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup olive oil or vegetable oil (for frying)
For the Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese (for sauce)
- 1 teaspoon garlic, minced
- 2 tablespoons butter
For Garnish:
- 1 tablespoon fresh chopped parsley
How Much Time Will You Need?
This delicious dish will take you about 10 minutes to prep and around 25 minutes to cook, for a total of about 35 minutes. Quick, delicious, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by pounding the chicken breasts to an even thickness of about ½ inch. This helps them cook evenly. Season both sides of the chicken breasts generously with salt and black pepper.
2. Set Up Breading Station:
Gather three shallow dishes. In the first dish, add the flour. In the second, beat the eggs and mix in the water. In the third dish, combine the Italian-seasoned breadcrumbs, ½ cup of Parmesan cheese, garlic powder, and paprika. This helps to create a delicious and crispy coating!
3. Bread the Chicken:
Take each chicken breast and dredge it in the flour, shaking off any excess. Dip it into the egg wash, making sure to coat it well, then press it into the breadcrumb mixture, ensuring a thorough coating. Set the breaded chicken aside on a plate.
4. Cook the Chicken:
In a large skillet, heat the oil over medium heat. Once the oil is hot, carefully add the breaded chicken breasts. Fry them for about 4-5 minutes on each side, or until they turn golden brown and are cooked through. Once done, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
5. Make the Sauce:
Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté it for about 1 minute until it becomes fragrant. Then, pour in the heavy cream and chicken broth, stirring to scrape up any flavorful bits stuck to the pan.
6. Finish the Sauce:
Stir in the ½ cup of grated Parmesan cheese and let the mixture cook for 3-4 minutes until the sauce thickens slightly. Taste and add salt and pepper if needed.
7. Combine and Serve:
Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Let it simmer for an additional 2-3 minutes to meld the flavors. When ready to serve, sprinkle with fresh parsley and extra Parmesan cheese if desired.
8. Enjoy!
Serve your tasty Copycat Longhorn Steakhouse Parmesan Chicken hot, alongside your favorite sides like mashed potatoes, steamed veggies, or pasta. Enjoy every delicious bite!
FAQ About Copycat Longhorn Steakhouse Parmesan Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s important to thaw it completely first. Thaw chicken in the fridge overnight or use the quick method by placing it in a sealed plastic bag and submerging it in cold water until thawed. Pat it dry with paper towels before breading to ensure a crispy texture.
What If I Don’t Have Italian-Seasoned Breadcrumbs?
No problem! If you can’t find Italian-seasoned breadcrumbs, just use plain breadcrumbs and mix in a teaspoon or two of dried Italian herbs like oregano, basil, or rosemary to give it a similar flavor. Panko breadcrumbs also make a wonderful crispy coating!
How Can I Store Leftovers?
Store any leftover Parmesan chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes until heated through, or use the microwave for a quicker option, but be careful not to overheat to keep it from drying out!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken ahead! Bread the chicken and store it in the fridge for up to 24 hours before frying. Additionally, you can make the sauce ahead of time and warm it up before serving. Just keep them separate until you’re ready to combine and serve!
