Longhorn Steakhouse Parmesan Chicken Recipe tastes like juicy grilled chicken covered in creamy, garlicky Parmesan crust with just the right crunch on top. It works perfectly for busy weeknights or at-home date nights, and you can get it on the table in about 40–45 minutes. I first reverse-engineered this copycat after a birthday dinner, and my family now requests it more than the original restaurant version.

Why You Should Try This Longhorn Steakhouse Parmesan Chicken Recipe

This copycat Longhorn Steakhouse Parmesan Chicken recipe gives you tender, flavorful chicken with a rich, cheesy crust that feels restaurant-level without restaurant prices. You control the ingredients, so you can keep it lighter, extra cheesy, or extra garlicky.

You also skip the long wait times and still get that signature Parmesan crust at home. Leftovers taste fantastic, so you cook once and enjoy twice.

“This Longhorn Steakhouse Parmesan Chicken Recipe tastes just like the restaurant version, maybe better, and it disappears every single time I serve it. ★★★★★”

Ingredients You’ll Need

Chicken

4 boneless, skinless chicken breasts
- Aim for medium size, about 6 to 8 ounces each.
- If they look thick, slice them horizontally to make cutlets so they cook evenly.
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika or regular paprika
½ teaspoon black pepper
½ teaspoon Italian seasoning

Parmesan Crust Topping

This topping gives the Longhorn Steakhouse Parmesan Chicken Recipe its signature flavor.

½ cup mayonnaise
- Use full-fat for the creamiest texture. Duke’s, Hellmann’s, or Best Foods work great.
- Swap half the mayo with plain Greek yogurt if you want it a bit lighter.
2 tablespoons softened butter
½ cup freshly grated Parmesan cheese
- Freshly grated melts better than the green can, but the can works in a pinch.
½ cup shredded provolone or mozzarella
- Provolone tastes closer to the restaurant version. Mozzarella gives extra stretch.
¼ cup panko breadcrumbs
- Regular breadcrumbs also work, but panko gives a better crunch.
1 teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional, for a little heat)
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Optional Garnish

Extra chopped parsley
Extra grated Parmesan

Pantry Shortcuts & Substitutions

Use pre-shredded Italian blend cheese if you want to skip grating.
Use rotisserie chicken breast slices and just add the Parmesan crust under the broiler if you need a super fast version.
Use light mayo and part-skim cheese for a slightly lighter Longhorn Steakhouse Parmesan Chicken Recipe.

Equipment

Grill pan, outdoor grill, or large skillet
Mixing bowl
Small spatula or spoon
Baking sheet or oven-safe skillet
Meat thermometer
Aluminum foil
Oven with broiler setting

Tips & Tricks

Pound chicken breasts to an even thickness so they cook evenly and stay juicy.
Pat chicken dry with paper towels before seasoning so the spices stick better.
Preheat your grill pan or skillet until it feels hot before you add the chicken to get nice color.
Use a meat thermometer and pull chicken at 160°F, then rest it; carryover heat brings it to 165°F.
Mix the Parmesan crust while the chicken cooks so you move straight from grill to broiler.
Spread the Parmesan topping in an even layer, not too thick, so it browns instead of sliding off.
Broil on the middle rack, not too close to the element, so the topping browns without burning.
Line your baking sheet with foil for easy cleanup because the cheesy topping can bubble.
Taste the Parmesan crust mixture before topping and adjust salt, garlic, or red pepper to your liking.
Slice chicken against the grain before serving for the most tender bite.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Step 1: Prep the Chicken

Pat the chicken breasts dry with paper towels. Place them between two sheets of plastic wrap or parchment and gently pound the thicker end so each piece has an even thickness. Aim for about ½ to ¾ inch thick so the chicken cooks quickly and stays juicy.

Drizzle the chicken with olive oil on both sides. In a small bowl, mix salt, garlic powder, onion powder, paprika, black pepper, and Italian seasoning. Rub the seasoning mix all over the chicken so each piece gets a nice coating.

Step 2: Grill or Sear the Chicken

Heat a grill pan, outdoor grill, or large skillet over medium-high heat. Once hot, add a light drizzle of oil if your pan needs it. Lay the chicken breasts in the pan without crowding.

Cook the chicken for about 4 to 6 minutes per side, depending on thickness. Flip once you see nice grill marks or browning on the bottom. Cook until the internal temperature reaches 160°F, then move the chicken to a baking sheet or oven-safe skillet.

Step 3: Mix the Parmesan Crust

While the chicken cooks, stir together the Parmesan crust. In a bowl, add mayonnaise, softened butter, grated Parmesan, shredded provolone or mozzarella, panko, garlic powder, Italian seasoning, crushed red pepper flakes, and parsley. Mix until everything combines into a thick, spreadable paste.

Taste a tiny bit and adjust seasoning if needed. Add more Parmesan for extra sharpness, more garlic powder for stronger flavor, or a pinch of salt if it tastes flat. Keep the bowl nearby so you can top the chicken as soon as it comes off the grill.

Step 4: Top the Chicken

Preheat your broiler on high and place the oven rack in the middle position. Arrange the cooked chicken breasts on a foil-lined baking sheet if you have not already. Spoon a generous amount of the Parmesan crust mixture on top of each piece.

Spread the topping in an even layer that covers most of the surface. Press it gently so it sticks to the chicken. You want a thick enough layer to form a crust but not so thick that it slides off under the broiler.

Step 5: Broil to Finish

Place the topped chicken under the broiler on the middle rack. Broil for about 3 to 5 minutes, watching closely. The Parmesan crust should bubble, turn golden, and pick up a few browned spots.

Once the topping looks browned and the internal temperature of the chicken reaches 165°F, pull the pan from the oven. Let the chicken rest for 3 to 5 minutes so the juices settle. Sprinkle with extra parsley and a little more Parmesan if you like.

Step 6: Serve

Slice the Longhorn Steakhouse Parmesan Chicken Recipe pieces against the grain or serve them whole. Spoon any cheesy bits from the pan over the top because they taste amazing. Serve hot while the crust still feels crisp and the cheese stays melty.

What to Serve with Longhorn Steakhouse Parmesan Chicken Recipe

This Longhorn Steakhouse Parmesan Chicken Recipe pairs perfectly with mashed potatoes, roasted baby potatoes, or simple buttered noodles. Add a green side like steamed broccoli, roasted asparagus, or a crisp Caesar-style salad to balance the richness. You can also serve it over cooked rice or cauliflower rice to catch all the cheesy juices.

Garlic bread or warm dinner rolls make a great addition if you want a steakhouse-style plate. For drinks, serve iced tea, sparkling water with lemon, or a simple lemonade.

Storage Options

Store leftover Longhorn Steakhouse Parmesan Chicken Recipe in an airtight container in the fridge for up to 3 to 4 days.
Freeze cooled chicken (wrapped tightly) for up to 2 months, then thaw overnight in the fridge before reheating.
Reheat in a 350°F oven or toaster oven for 10 to 15 minutes until hot so the topping stays a bit crisp.
Avoid microwaving if possible because it can soften the crust, but if you use it, heat in short bursts and finish in a hot skillet to revive some texture.