Name: Longhorn Steakhouse Parmesan Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 boneless skinless chicken breasts, about 6 to 8 ounces each; 3 tablespoons olive oil; 2 tablespoons lemon juice or bottled Italian dressing; 3 cloves garlic, minced; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon dried Italian seasoning; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup mayonnaise; 1/4 cup sour cream or plain Greek yogurt; 3/4 cup grated parmesan cheese, divided; 1/2 cup shredded mozzarella cheese; 2 tablespoons softened butter; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried basil or Italian seasoning; 1 pinch red pepper flakes; 1/4 cup panko breadcrumbs or regular breadcrumbs; fresh parsley, chopped; extra grated parmesan; lemon wedges

Longhorn Steakhouse Parmesan Chicken Recipe tastes like ultra juicy grilled chicken covered in creamy garlic parmesan sauce with a crispy cheesy crust on top. It works perfectly for busy weeknights or at-home date nights and takes about 40–45 minutes start to finish. I first tried to copycat this after a Longhorn road trip stop, and my family still asks for “that steakhouse chicken” weekly.

Why Longhorn Steakhouse Parmesan Chicken Recipe Is Worth It

This Longhorn Steakhouse Parmesan Chicken Recipe gives you steakhouse flavor at home without waiting for a table or paying restaurant prices. You get tender marinated chicken, smoky grill flavor, and a rich parmesan crust that tastes like comfort food with a little flair.

You also control the ingredients, so you can tweak the garlic, adjust the spice, and use better quality cheese. Leftovers taste amazing, so you cook once and eat twice, which always feels like a small life victory.

Tastes just like the restaurant version, with juicy chicken and a rich cheesy crust that had everyone silent at the table in the best way ★★★★★

Ingredients You Need

Chicken and Marinade

4 boneless skinless chicken breasts, about 6 to 8 ounces each
3 tablespoons olive oil
2 tablespoons lemon juice or bottled Italian dressing as a shortcut
3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
1 teaspoon onion powder
1 teaspoon smoked paprika or regular paprika
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper

You can use chicken thighs instead of breasts if you prefer darker meat. Pound thick chicken pieces to an even thickness so they cook evenly and stay juicy.

Parmesan Crust Topping

½ cup mayonnaise (Duke’s or Hellmann’s both work great)
¼ cup sour cream or plain Greek yogurt
¾ cup grated parmesan cheese, divided
½ cup shredded mozzarella cheese
2 tablespoons softened butter
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil or Italian seasoning
Pinch of red pepper flakes, optional for a little heat
¼ cup panko breadcrumbs or regular breadcrumbs

Use real parmesan from the refrigerated section if you can, since it melts and browns better. Shelf stable parmesan still works in a pinch, just expect a slightly different texture.

Optional Garnishes

Fresh parsley, chopped
Extra grated parmesan
Lemon wedges

Equipment List

Grill pan, outdoor grill, or large cast iron skillet
Medium mixing bowls
Whisk and spatula
Meat thermometer
Baking sheet or oven safe skillet
Parchment paper or foil
Small saucepan if you want extra warm sauce on the side

Quick Tips & substitutions

Pound chicken to about ¾ inch thickness so it cooks evenly and stays juicy.
Marinate at least 20 minutes, but aim for 2 to 4 hours in the fridge for deeper flavor.
Use Italian dressing instead of a homemade marinade when you feel short on time.
Swap Greek yogurt for sour cream to lighten the parmesan topping slightly.
Use panko breadcrumbs for a crunchier crust or regular breadcrumbs for a softer topping.
Choose provolone instead of mozzarella if you want a stronger cheesy flavor.
Cook chicken to 165°F internal temperature and pull it off the heat right away.
Broil the parmesan crust just until golden; watch closely so it does not burn.
Use thighs instead of breasts if you want extra forgiving, super juicy chicken.
Skip red pepper flakes if kids dislike spice, or double them if you love heat.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Step 1: Prep and Marinate the Chicken

Pat the chicken breasts dry with paper towels so the marinade sticks well. In a medium bowl, whisk olive oil, lemon juice, minced garlic, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Add chicken to the bowl or a zip top bag, coat well, and press out extra air.

Chill and marinate at least 20 minutes and up to 8 hours. Flip the bag once or twice while it chills so every piece soaks up flavor.

Step 2: Mix the Parmesan Topping

In another bowl, stir together mayonnaise, sour cream, softened butter, ½ cup of the parmesan, mozzarella, garlic powder, onion powder, dried basil, and red pepper flakes if you use them. Mix until the topping looks thick, creamy, and spreadable. Taste a tiny bit and adjust salt or garlic to your liking.

In a small bowl, mix panko with the remaining ¼ cup parmesan. Set both bowls aside so you can move quickly when the chicken finishes cooking.

Step 3: Cook the Chicken

Preheat your grill, grill pan, or cast iron skillet over medium high heat. Lightly oil the grates or pan so the chicken does not stick. Remove chicken from the marinade and let extra marinade drip off.

Place chicken on the hot surface and cook about 5 to 6 minutes per side, depending on thickness. Use a meat thermometer and pull the chicken when it hits 160 to 162°F, since it will finish cooking under the broiler. Keep the heat at medium to medium high so the outside browns without burning.

Step 4: Add the Parmesan Crust

Preheat your oven broiler on high and line a baking sheet with foil or parchment. Place the cooked chicken breasts on the sheet in a single layer. Spread a generous layer of the creamy parmesan mixture over each piece, edge to edge.

Sprinkle the panko parmesan mixture over the top of each chicken breast. Press lightly so the crumbs stick to the creamy layer. You want a nice even blanket of topping on each piece.

Step 5: Broil Until Golden and Bubbly

Slide the baking sheet under the broiler on the top rack. Broil 2 to 4 minutes, until the topping turns golden and the cheese bubbles. Watch closely, since broilers move from perfect to scorched in seconds.

Check the internal temperature again and confirm it reaches 165°F. Remove the chicken and let it rest 3 to 5 minutes so the juices settle. Sprinkle with fresh parsley and extra parmesan if you like.

Step 6: Serve

Transfer the Longhorn Steakhouse Parmesan Chicken Recipe to plates or a serving platter. Spoon any cheesy bits from the pan over the top, since those crunchy edges taste amazing. Add lemon wedges on the side so people can squeeze fresh brightness over the rich cheese.

Serve hot with your favorite sides and enjoy that steakhouse feeling at your own table. Accept compliments gracefully and pretend you did not just lick cheese off the spatula in the kitchen.

Recipe Variations

Gluten free: Use gluten free panko or skip breadcrumbs and just use extra parmesan on top.
Low carb: Leave out breadcrumbs and add extra shredded mozzarella for a cheesy crust.
Extra protein: Add a thin layer of deli sliced turkey or chicken under the cheese for a club style twist.
Spicy version: Add more red pepper flakes and a pinch of cayenne to the topping.
Herb heavy: Double the dried basil and add fresh chopped parsley and chives to the topping.
Veggie boost: Add a thin layer of sautéed spinach or roasted red peppers under the cheese.
Air fryer: Cook marinated chicken in the air fryer, then add topping and air fry a couple more minutes until golden.

Ways to Serve Longhorn Steakhouse Parmesan Chicken Recipe

Over buttered pasta or fettuccine with extra parmesan.
With mashed potatoes and steamed green beans.
On top of garlic rice with a side salad.
Sliced over Caesar salad for a steakhouse style lunch.
With roasted broccoli or asparagus and lemon wedges.
In a toasted sandwich roll with lettuce and tomato for a cheesy chicken sub.

Storage Success

Let leftover Longhorn Steakhouse Parmesan Chicken Recipe cool to room temperature, then store it in an airtight container in the fridge for up to 3 to 4 days. Reheat gently in the oven at 350°F or in an air fryer so the topping crisps again and the chicken stays juicy. You can freeze cooked chicken with the parmesan topping for up to 2 months, wrapped tightly and stored in a freezer bag. Thaw overnight in the fridge, then reheat in the oven until hot and bubbly.