By This Longhorn Steakhouse Parmesan Chicken balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Longhorn Steakhouse Parmesan Chicken captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Longhorn Steakhouse Parmesan Chicken becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 cup marinara sauce
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
PREPARATION STEPS
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or a small amount of oil.
Prepare a breading station: Place the flour in a shallow dish
In a second shallow dish, beat the eggs
In a third shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper.
Dredge each chicken breast in the flour, shaking off excess
Dip into the beaten eggs, then coat thoroughly with the Parmesan breadcrumb mixture
Press the breadcrumbs onto the chicken to ensure they stick well.
Heat olive oil in a large skillet over medium heat
Add the breaded chicken breasts and cook for 2-3 minutes on each side, or until golden brown
The chicken will not be fully cooked at this stage.
Transfer the partially cooked chicken breasts to the prepared baking dish. Spoon marinara sauce evenly over each piece of chicken, then top with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly
The internal temperature of the chicken should reach 165°F (74°C).
Garnish with chopped fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Servings: 4 servings | Kcal: 400 kcal per serving
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
