Oh my goodness, get ready to have your taste buds do a happy dance, because we’re diving headfirst into making the most Irresistible Copycat Longhorn Parmesan Crusted Chicken right in your own kitchen! You know that incredible dish at Longhorn Steakhouse that’s perfectly crispy on the outside and tender on the inside, all smothered in that amazing cheesy sauce? Well, guess what? You can totally recreate that magic at home, and trust me, it’s easier than you think. I’ve tweaked and tested this recipe until it’s just right, and it has become an absolute weeknight-saver and a guaranteed crowd-pleaser in my house. Forget making a reservation; dinner is served!
Why You’ll Love This Irresistible Copycat Longhorn Parmesan Crusted Chicken
You’re going to adore this recipe for so many reasons:
- It’s unbelievably easy to whip up, perfect for those busy weeknights when you still want something special.
- You get that amazing crispy, golden-brown Parmesan crust that we all love, without all the fuss.
- The inside stays super tender and juicy – no dry chicken here, I promise!
- It tastes so much like the restaurant version, you might just forget you made it yourself.
- The creamy Parmesan sauce takes it over the top and makes it feel like a real treat.
- It’s a total crowd-pleaser; kids and adults alike gobble it up!
Gather Your Ingredients for Irresistible Copycat Longhorn Parmesan Crusted Chicken
Alright, let’s get our mise en place ready! This is where the magic *really* starts to happen. You don’t need anything super fancy, just a few pantry staples and some good quality chicken. Here’s what you’ll want to grab:
- Chicken Breasts: 1 pound, boneless and skinless. I like to cut them into bite-sized pieces, about 1-inch cubes. It just makes them cook faster and easier to coat.
- Parmesan Cheese (for the crust): 1/2 cup, and make sure it’s grated. I always go for the finely grated stuff from a wedge if I can, it just tastes so much better than the pre-shredded stuff in a tub.
- Italian Seasoned Breadcrumbs: 1/4 cup. This adds that lovely crunch and a hint of Italian flavor.
- Butter: 2 tablespoons, melted. This helps bind the crust together and makes it nice and golden.
- Olive Oil: 1 tablespoon. A little goes a long way to keep things from sticking and adds a nice richness.
- Garlic Powder: 1 teaspoon. Because, let’s be honest, garlic powder makes everything better!
- Salt: 1/2 teaspoon. Just to season everything up perfectly.
- Black Pepper: 1/4 teaspoon. Freshly ground is always best if you have it!
- Heavy Cream: 1/4 cup. This is for our dreamy, creamy sauce.
- Parmesan Cheese (for the sauce): 1/4 cup, shredded. This gets melty and delicious in the sauce.
Step-by-Step Guide to Making Irresistible Copycat Longhorn Parmesan Crusted Chicken
Okay, let’s get this party started! Making this chicken is totally a breeze, and honestly, it’s the fun part where everything comes together. You’re going to feel like a kitchen wizard!
Preparing the Parmesan Crust
First things first, let’s make that glorious crust. Grab a medium-sized bowl. Toss in the 1/2 cup of grated Parmesan cheese, the Italian breadcrumbs, that teaspoon of garlic powder, salt, and pepper. Give it a good whisk just to make sure all those dry ingredients are buddies. Now, pour in your melted butter and the tablespoon of olive oil. Stir it all up until it looks like wet sand – you want it to be nice and clumpy so it sticks to the chicken. This is the secret to getting that amazing coating! It’s almost as satisfying as making a perfect Pineapple Lemon Drop; everything just comes together.
Baking the Chicken to Golden Perfection
Now for the cooking part! Go ahead and preheat your oven to 400°F (that’s 200°C). Make sure your baking sheet is ready – you can line it with parchment paper if you want super easy cleanup, or just give it a quick spray with cooking oil. Lay out your chicken pieces in a single layer. Seriously, don’t pile them up, or they’ll steam instead of bake and you won’t get that beautiful crispiness. Pop that baking sheet into the hot oven and let it bake for about 15 to 20 minutes. You’re looking for the chicken to be cooked through and the crust to be a gorgeous golden brown. Oh, and if you’re feeling extra ambitious and want that crust EXTRA crispy, you can switch on the broiler for the last minute or two. Just watch it like a hawk so it doesn’t burn!
Crafting the Creamy Parmesan Sauce
While the chicken is doing its thing in the oven, let’s whip up that dreamy sauce. Grab a little saucepan and pour in your 1/4 cup of heavy cream. Heat it up over medium heat, just until it starts to gently simmer around the edges. You don’t want it boiling like crazy, just a nice, gentle simmer. Turn the heat down to low and stir in the 1/4 cup of shredded Parmesan cheese. Keep stirring until it’s all melted and creates this smooth, luscious sauce. It’s so simple, but oh-so-good!
Assembling and Serving Your Copycat Chicken
Okay, the moment of truth! Carefully take your golden, crispy chicken out of the oven. Arrange it on a serving platter, or just dish it up straight onto plates. Now, generously drizzle that warm, creamy Parmesan sauce all over the top. You can even sprinkle a little extra fresh parsley on top if you have some lying around for a pop of color. Serve it up right away while it’s hot and incredibly delicious!
Tips for the Most Irresistible Copycat Longhorn Parmesan Crusted Chicken
Even though this recipe is pretty foolproof, I’ve picked up a few little tricks along the way that really make this Irresistible Copycat Longhorn Parmesan Crusted Chicken sing. First off, for the best texture, try to use chicken breasts that are roughly the same size. This way, they all cook evenly, and you won’t have some pieces overcooked and dry while others are still pink. And seriously, don’t skip grating your own Parmesan cheese for the crust – it makes a HUGE difference in flavor and how well it sticks. If you’re feeling adventurous, you could even try adding a pinch of dried Italian herbs to the crust mixture! It’s all about making it exactly how *you* love it.
Oh, and a little something I discovered when I was perfecting this: if you find your crust doesn’t seem to be sticking super well, just give your chicken pieces a *tiny* little drizzle of olive oil before tossing them in the crumb mixture. It gives the crumbs something extra to cling to! It’s almost as simple as whipping up a quick Chocolate Banana Smoothie, but the results are way more dinner-worthy!
Variations and Serving Suggestions for Parmesan Crusted Chicken
Now, while this Irresistible Copycat Longhorn Parmesan Crusted Chicken is pretty spectacular as is, you know me, I love to play around! If you want to jazz things up, try adding a pinch of dried oregano or basil right into the Parmesan breadcrumb mixture. A tiny bit of smoked paprika can also give it a lovely subtle smoky flavor. For the sauce, sometimes I like to swirl in a little lemon zest or even a crack of red pepper flakes for a little kick! And serving this? Oh, it’s so versatile! It’s amazing with roasted asparagus, some creamy mashed potatoes, or even a big, fresh side salad. Honestly, it pairs wonderfully with almost anything, just like how a refreshing Strawberry Basil Margarita goes with so many meals!
Storing and Reheating Your Copycat Longhorn Parmesan Crusted Chicken
So, you managed to save some of this deliciousness? Lucky you! Store any leftover Irresistible Copycat Longhorn Parmesan Crusted Chicken in an airtight container in the fridge. It should stay tasty for about 3-4 days. When you’re ready to reheat, try not to just zap it in the microwave, or you’ll lose that lovely crispiness. The best way is to pop it back in a preheated oven at around 350°F (175°C) for about 10-15 minutes, or until it’s warmed through and that crust is a little bit crispy again. You can also use an air fryer if you have one – just a few minutes at a medium temp works wonders!
Frequently Asked Questions about Irresistible Copycat Longhorn Parmesan Crusted Chicken
Got questions about making this stellar chicken? I’ve got answers!
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are super forgiving and stay extra juicy. Just make sure they’re boneless and skinless, and cut them into similar bite-sized pieces. They might need a few extra minutes in the oven to cook through completely, so just keep an eye on them. The crust will stick just as beautifully!
How do I stop the Parmesan crust from falling off?
The key is making sure your chicken is patted dry before you start coating it. Then, when you mix the crust ingredients, make sure you add enough melted butter and olive oil so it forms a nice, slightly damp mixture that really clings to the chicken. Press the mixture on gently but firmly. Also, don’t overcrowd the pan when baking – give the chicken pieces some space so they can cook properly and the crust doesn’t get steam-logged and fall off.
Is this Parmesan Crusted Chicken recipe freezer-friendly?
Honestly, I haven’t had great luck freezing this one. The crust tends to get a bit soggy when it thaws, and the sauce doesn’t reheat perfectly. It’s definitely best enjoyed fresh! But if you really need to, bake it, let it cool completely, and then freeze it in an airtight container. Reheating in the oven or air fryer might help revive some of that crispiness. It’s really best made fresh, like a perfectly chilled Cucumber Mint Refresher!
Can I make the sauce ahead of time?
You sure can! The creamy Parmesan sauce can be made a day or so in advance and stored in an airtight container in the fridge. Just gently reheat it on the stovetop over low heat before you’re ready to serve, stirring constantly. You might need to add a tiny splash of extra cream or milk to get it back to the perfect pouring consistency. Super handy for making dinner even faster!
Nutritional Information
Just a heads-up, the nutritional details below are estimates, and they can totally change depending on the exact ingredients you use and how you prepare everything. This is just a general guide to give you an idea:
- Serving Size: 1 serving
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Sugar: 2g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
- Sodium: 600mg
Copycat Longhorn Parmesan Crusted Chicken
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A recipe for Parmesan crusted chicken inspired by Longhorn Steakhouse.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian seasoned breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Cut chicken breasts into 1-inch pieces.
- In a bowl, combine 1/2 cup grated Parmesan cheese, breadcrumbs, garlic powder, salt, and pepper.
- Add melted butter and olive oil to the cheese mixture and stir until combined.
- Add chicken pieces to the bowl and toss to coat evenly.
- Place coated chicken on a baking sheet.
- Bake for 15-20 minutes, or until chicken is cooked through and golden brown.
- While chicken is baking, heat heavy cream in a small saucepan over medium heat until it begins to simmer.
- Stir in 1/4 cup shredded Parmesan cheese until melted and smooth.
- Pour the sauce over the baked chicken before serving.
Notes
- For extra crispiness, broil for the last 1-2 minutes of baking.
- Serve with your favorite side dishes.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Parmesan crusted chicken, copycat recipe, Longhorn Steakhouse, chicken dinner, easy chicken recipe