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Longhorn Steakhouse Parmesan Chicken

Crispy breaded chicken topped with creamy Parmesan sauce and melted mozzarella for a steakhouse-inspired dinner at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts about 1.5 lbs
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese for coating
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese for sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large oven-safe skillet or baking dish
  • Three shallow dishes for breading
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F. Set up three shallow dishes: combine flour with garlic powder, onion powder, salt, black pepper, and paprika in the first dish; beat eggs in the second dish; mix breadcrumbs with ½ cup grated Parmesan cheese in the third dish.
  2. Pat chicken breasts completely dry with paper towels. Dredge each piece in seasoned flour, shaking off excess. Dip into beaten eggs, then press into breadcrumb mixture, coating all sides firmly. Set breaded chicken on a clean plate.
  3. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add breaded chicken breasts and cook for 4-5 minutes per side until deep golden brown. If skillet isn't oven-safe, transfer browned chicken to a greased baking dish.
  4. Reduce heat to medium-low and pour heavy cream into the same skillet. Bring to a gentle simmer, whisking up any browned bits. Whisk in ½ cup grated Parmesan cheese until melted and smooth, about 2-3 minutes. Remove from heat.
  5. Pour Parmesan cream sauce evenly over the chicken breasts. Sprinkle shredded mozzarella cheese over the sauce-covered chicken, distributing evenly.
  6. Bake for 20 minutes until chicken reaches 165°F internal temperature and cheese is melted, bubbly, and lightly golden at the edges.
  7. Remove from oven and tent loosely with foil. Let rest for 5 minutes, then garnish with fresh chopped parsley and serve hot.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes to maintain the crispy coating.
Substitutions: Chicken thighs can replace breasts. Use panko breadcrumbs for extra crispiness. Half-and-half can replace heavy cream for a lighter sauce (add 1 tbsp cornstarch mixed with 2 tbsp milk to thicken).
Make-Ahead: Bread the chicken up to 4 hours in advance and refrigerate. The coating adheres better after resting.
Tips: Use one hand for wet ingredients and one for dry to keep your fingers clean. Let breaded chicken rest 10-15 minutes before cooking for better adhesion. Always use a meat thermometer to ensure chicken reaches 165°F.