Table of Contents
Craving a restaurant-quality meal without the hassle? Meet Longhorn Parmesan Crusted Chicken—a crispy, cheesy, flavor-packed dish that’s ready in just 30 minutes! Inspired by the beloved LongHorn Steakhouse favorite, this recipe delivers golden, crunchy perfection with a juicy chicken center. Perfect for busy weeknights or impressing guests, this dish is a guaranteed crowd-pleaser. Below, I’ll walk you through making Longhorn Parmesan Crusted Chicken at home, share pro tips for extra crispiness, and even throw in tasty twists. Let’s get cooking!
Why You’ll Love This Longhorn Parmesan Crusted Chicken
- 30-Minute Marvel: Faster than takeout!
- Restaurant Vibes at Home: Nail that crispy, cheesy crust.
- Simple Ingredients: No fancy stuff—just pantry staples.
- Kid-Approved: Even picky eaters will beg for seconds.
Plus, it’s lighter than fried chicken but just as satisfying.
Ingredients for Longhorn Parmesan Crusted Chicken
Gather these easy ingredients (no last-minute grocery runs!):
| Ingredient | Quantity | Why It’s Key |
|---|---|---|
| Boneless chicken breasts | 4 (or thighs) | Tender, quick-cooking base. |
| Grated Parmesan cheese | 1 cup (divided) | Adds salty, nutty crunch. |
| Panko breadcrumbs | 1 cup | Super-crispy texture. |
| Mayonnaise | 1/2 cup | Binds coating and adds moisture. |
| Garlic powder | 1 tsp | Flavor booster. |
| Paprika | 1 tsp | Smoky depth. |
| Olive oil or butter | 2 tbsp | For golden baking. |
Shortcut: Use pre-grated Parmesan to save time.
Step-by-Step Instructions for Crispy Perfection
Follow these foolproof steps for Longhorn Parmesan Crusted Chicken that rivals the restaurant:
1. Prep the Chicken
- Pound breasts: Flatten to ½-inch thickness for even cooking.
- Pat dry: Use paper towels (moisture = soggy crust!).
2. Mix the Coating
In a bowl, combine:
- ½ cup Parmesan cheese
- 1 cup panko
- 1 tsp garlic powder
- 1 tsp paprika
Pro Tip: Add ½ tsp Italian seasoning for extra herby flavor!
3. Coat the Chicken
- Brush chicken with mayo (trust me, it’s magic!).
- Press into the Parmesan-panko mix, coating both sides.
4. Bake to Golden Glory
- Place chicken on a greased baking sheet.
- Drizzle with olive oil or melted butter.
- Bake at 400°F for 20–25 mins, until internal temp hits 165°F.
Extra Crispy Hack: Broil 1–2 mins at the end!
5-Star Serving Ideas
Pair your Longhorn Parmesan Crusted Chicken with these sides:
- Creamy Garlic Mashed Potatoes: Comfort food duo!
- Lemon Butter Asparagus: Bright and fresh.
- Caesar Salad: Classic combo.
- Buttered Noodles: Kid-friendly and quick.
| Side Dish | Prep Time |
|---|---|
| Roasted Brussels Sprouts | 20 mins |
| Garlic Bread | 10 mins |
| Quinoa Pilaf | 15 mins |
6 Flavorful Variations to Try
Mix it up with these twists on Longhorn Parmesan Crusted Chicken:
- Spicy Kick: Add ½ tsp cayenne to the coating.
- Gluten-Free: Swap panko for gluten-free breadcrumbs.
- Air Fryer Method: Cook at 380°F for 12–15 mins.
- Lemon Herb: Zest 1 lemon into the coating mix.
- Bacon Lovers: Top with crumbled bacon before baking.
- Mozzarella Twist: Add shredded mozzarella to the mayo layer.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 36g |
| Carbohydrates | 12g |
| Fat | 20g |
| Sodium | 650mg |
Healthier Swaps:
- Use light mayo or Greek yogurt.
- Reduce Parmesan by ¼ cup for lower sodium.
FAQs:
Q: Can I use chicken tenders instead?
A: Yes! Adjust baking time to 15–18 mins.
Q: How do I store leftovers?
A: Keep in an airtight container for 3 days. Reheat in the oven or air fryer.
Q: Can I make this dairy-free?
A: Use vegan Parmesan and skip the butter.
Q: Why isn’t my crust crispy?
A: Pat the chicken dry, and don’t skip the oil/butter drizzle!
Q: Can I prep this ahead?
A: Coat the chicken and refrigerate (unbaked) for up to 24 hours.
Why This Recipe Beats Takeout
Compare Longhorn Parmesan Crusted Chicken to restaurant versions:
| Factor | Homemade | Restaurant |
|---|---|---|
| Cost | ~$10 for 4 servings | ~$15+ per plate |
| Calories | 380 per serving | 600+ per serving |
| Customization | Endless options | Limited |
Troubleshooting Tips
- Soggy Bottom? Bake on a wire rack for airflow.
- Bland Flavor? Add ½ tsp onion powder to the coating.
- Dry Chicken? Don’t overcook—use a meat thermometer!
Final Thoughts:
Longhorn Parmesan Crusted Chicken is your ticket to a fuss-free, flavor-packed dinner. With its crispy Parmesan crust, juicy center, and endless versatility, this dish will become a regular in your meal rotation. Whether you stick to the classic recipe or try a fun twist (looking at you, bacon lovers!), it’s a guaranteed hit.
Related Recipes You’ll Love
These recipes are also quick, easy, and packed with flavor. Enjoy!
Longhorn Parmesan Crusted Chicken: Easy 30-Min Meal Idea
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes380
kcal30
minutesIngredients
4 boneless, skinless chicken breasts (or thighs)
1 cup grated Parmesan cheese (divided)
1 cup panko breadcrumbs
1/2 cup mayonnaise
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil or melted butter
Instructions
- ‣ Prep the Chicken:
- Pound the chicken breasts to 1/2-inch thickness for even cooking.
- Pat dry with paper towels to ensure a crispy crust.
- ‣ Prepare the Coating:
- In a bowl, mix 1/2 cup Parmesan cheese, panko breadcrumbs, garlic powder, and paprika.
- For extra flavor, add 1/2 tsp Italian seasoning.
- ‣ Coat the Chicken:
- Brush each chicken breast with mayonnaise.
- Press into the Parmesan-panko mixture, ensuring an even coating.
- ‣ Bake:
- Place coated chicken on a greased or parchment-lined baking sheet.
- Drizzle with olive oil or melted butter.
- Bake at 400°F for 20-25 minutes until the internal temperature reaches 165°F.
- Optional: Broil for 1-2 minutes at the end for an extra crispy finish.
Notes & Tips
- • Extra Crispiness: Bake on a wire rack for better airflow.
• Prevent Dryness: Do not overbake; use a meat thermometer.
• Make Ahead: Coat chicken and refrigerate for up to 24 hours before baking.