This LongHorn Steakhouse-inspired Chicken Parmesan is crispy, cheesy, and loaded with bold Italian flavor. I love recreating this restaurant favorite at home—it’s surprisingly simple and delivers that satisfying comfort food feel every time.
Why You’ll Love This Recipe
I enjoy this recipe because it blends crunchy breaded chicken with rich marinara and gooey melted cheese. It’s perfect when I want something hearty and impressive but still doable on a weeknight. Plus, it pairs beautifully with pasta, garlic bread, or even a fresh salad.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Salt and pepper
- Garlic powder
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Grated Parmesan cheese
- Olive oil or cooking spray
- Marinara sauce
- Mozzarella cheese (shredded or sliced)
- Fresh parsley or basil (optional, for garnish)
directions
- I start by pounding the chicken breasts to even thickness, then season both sides with salt, pepper, and garlic powder.
- I set up a breading station with flour, beaten eggs, and a mix of panko and Parmesan.
- I dredge the chicken in flour, dip it in egg, then coat it in the breadcrumb-Parmesan mixture.
- In a skillet with olive oil, I pan-fry the chicken until golden and crispy, about 4–5 minutes per side. Alternatively, I bake it at 400°F for 20–25 minutes if I want a lighter version.
- I place the cooked chicken on a baking dish, spoon marinara over the top, and add mozzarella.
- I bake it at 375°F for 10–15 minutes until the cheese is bubbly and melted.
- I garnish with fresh parsley or basil before serving.
Servings and timing
This recipe serves 4 and takes about 45 minutes from start to finish.
Variations
I sometimes swap the marinara for a spicy arrabbiata sauce when I want extra heat. For a low-carb version, I use almond flour and skip the breadcrumbs. Adding a layer of sliced tomatoes under the cheese gives it a fresh twist.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 15 minutes to keep the breading crispy. I avoid the microwave when I want to preserve the texture.
FAQs
Can I use pre-cooked chicken?
I don’t recommend it since the breading won’t stick well and the texture won’t be the same. Freshly cooked chicken works best.
Can I freeze Chicken Parmesan?
Yes, I let it cool completely, wrap it tightly, and freeze for up to 2 months. I reheat it in the oven until hot and bubbly.
What cheese is best for topping?
I like mozzarella for meltiness, but provolone or a blend of Italian cheeses works great too.
Can I make it ahead of time?
Yes, I prep and bread the chicken ahead, then store it in the fridge. I cook and assemble it just before serving.
What should I serve with Chicken Parmesan?
I usually go with spaghetti, roasted vegetables, or a Caesar salad for a full meal.
Conclusion
This LongHorn-style Chicken Parmesan is a crispy, cheesy, and saucy dish I can count on when I’m craving something cozy and indulgent. It’s easy to make and always a crowd-pleaser, whether I’m cooking for family or hosting friends.
Print
LongHorn Steakhouse Chicken Parmesan
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Baking, Pan-Frying
- Cuisine: Italian-American
Description
This LongHorn Steakhouse Chicken Parmesan is a crispy, cheesy, comfort-food classic made right at home. Juicy breaded chicken is pan-fried (or baked), topped with rich marinara and gooey mozzarella, and finished in the oven until bubbly and golden. Perfect for a weeknight dinner or a special weekend meal.
Ingredients
- 2 large boneless, skinless chicken breasts (halved lengthwise or pounded thin)
- Salt and pepper, to taste
- 1 tsp garlic powder
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- Olive oil or cooking spray (for frying or baking)
- 1 cup marinara sauce
- 1 cup shredded or sliced mozzarella cheese
- Optional: fresh parsley or basil, for garnish
Instructions
- Pound chicken to even thickness and season both sides with salt, pepper, and garlic powder.
- Set up a breading station with flour, eggs, and a mix of panko + Parmesan.
- Dredge each chicken piece in flour, dip in egg, then coat with breadcrumb-Parmesan mixture.
- In a skillet with olive oil, pan-fry chicken for 4–5 minutes per side until golden and cooked through.
Alternatively, bake at 400°F for 20–25 minutes for a lighter version. - Place cooked chicken in a baking dish. Spoon marinara sauce over the top and sprinkle or layer with mozzarella.
- Bake at 375°F for 10–15 minutes, or until cheese is melted and bubbly.
- Garnish with fresh herbs and serve hot.
Notes
- For a spicy twist, use arrabbiata sauce instead of marinara.
- For a low-carb option, use almond flour and skip breadcrumbs.
- Add sliced tomatoes under the cheese for a fresh flavor boost.
- Avoid microwaving leftovers to keep breading crispy—use the oven for best results.
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