Longhorn Steakhouse Parmesan Chicken Recipe

Longhorn Steakhouse Parmesan Chicken Recipe tastes like ultra-juicy grilled chicken covered in creamy, garlicky parmesan sauce with a golden crust that feels straight off the restaurant grill. It works perfectly for busy weeknights or casual date nights, since you finish everything in about 40 to 45 minutes. I first tested this copycat on a Tuesday, and my family asked for it again on Wednesday, which counts as a standing ovation in my house.

Why Longhorn Steakhouse Parmesan Chicken Recipe Is Worth It

This Longhorn Steakhouse Parmesan Chicken Recipe gives you that restaurant flavor without changing out of sweatpants or tipping anyone. The chicken turns tender and smoky from the grill or skillet, and the parmesan cream sauce tastes rich, cheesy, and a little garlicky without feeling heavy.

You also control the salt, oil, and portion sizes, which helps if you track macros or cook for picky eaters. The recipe uses simple pantry ingredients, so you skip any mystery additives and still get that steakhouse-style plate.

“This Longhorn Steakhouse Parmesan Chicken Recipe tastes like a steakhouse dinner at home and disappears from plates in minutes. ★★★★★”

Ingredients You Need

Chicken and Marinade

• 4 boneless skinless chicken breasts, about 6 to 7 ounces each
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon lemon juice or red wine vinegar
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Italian seasoning or a mix of dried basil, oregano, and thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika or regular paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

You can swap chicken breasts with boneless thighs if you prefer darker meat and extra juiciness. Use smoked paprika if you want more grill flavor, even on a stovetop skillet.

Parmesan Cream Sauce

• 2 tablespoons butter (salted or unsalted both work)
• 2 tablespoons all purpose flour
• 1 ½ cups half and half or whole milk
• ½ cup heavy cream for extra richness, or use more half and half
• ¾ to 1 cup freshly grated parmesan cheese, tightly packed
• 1 teaspoon garlic powder or 2 cloves minced garlic
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes, optional for a mild kick
• ½ teaspoon kosher salt, more to taste
• ¼ teaspoon black pepper

Grate parmesan from a block so the sauce turns smooth and silky. Pre shredded parmesan often contains anti caking agents that make the sauce grainy.

Parmesan Crust Topping

• ¼ cup mayonnaise (Duke’s or Hellmann’s style works great)
• 2 tablespoons sour cream or plain Greek yogurt
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• ¼ cup seasoned panko breadcrumbs or regular panko plus a pinch of Italian seasoning
• 1 tablespoon melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley or Italian seasoning

Use panko for extra crunch or regular breadcrumbs if that is what you have. Greek yogurt lightens the topping a bit and still keeps it creamy.

Optional Garnishes

• Chopped fresh parsley
• Extra grated parmesan
• Lemon wedges

Equipment List

• Grill, grill pan, or large heavy skillet
• Medium saucepan for the parmesan cream sauce
• Baking sheet or oven safe skillet
• Meat thermometer
• Whisk
• Tongs
• Small mixing bowls
• Microplane or box grater for parmesan

Quick Tips & substitutions

• Pound chicken breasts to even thickness so they cook evenly and stay juicy.
• Marinate at least 20 minutes, and up to 8 hours in the fridge, for better flavor.
• Use thighs instead of breasts if you want extra forgiving, tender chicken.
• Swap half and half with whole milk and a splash of cream if that is what you keep on hand.
• Use Greek yogurt in the topping if you prefer a lighter option than full sour cream.
• Choose freshly grated parmesan for a smooth sauce and better melt.
• Cook chicken on a grill pan or cast iron skillet if you do not have an outdoor grill.
• Broil the parmesan crust for 1 to 3 minutes to get that bubbly steakhouse finish.
• Keep crushed red pepper optional so kids and spice sensitive guests still enjoy it.
• Double the sauce if your family loves extra parmesan cream over mashed potatoes or pasta.

How to Make Longhorn Steakhouse Parmesan Chicken Recipe

Prep and Marinate the Chicken

1. Lay the chicken breasts between two sheets of parchment or plastic wrap.
2. Pound them gently with a meat mallet or rolling pin until each piece reaches about ½ to ¾ inch thick.
3. Add olive oil, lemon juice, Worcestershire, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper to a large bowl or zip top bag.
4. Stir or shake to combine, then add the chicken and coat every piece thoroughly.
5. Chill and marinate at least 20 to 30 minutes, or up to 8 hours if you plan ahead.

Cook the Chicken

1. Preheat your grill, grill pan, or skillet over medium high heat.
2. Oil the grates or pan lightly so the chicken does not stick.
3. Place the marinated chicken on the hot surface and cook about 5 to 7 minutes per side.
4. Turn once, and cook until the internal temperature reaches 165°F in the thickest part.
5. Move the cooked chicken to a baking sheet or oven safe skillet and tent loosely with foil while you make the sauce.

Make the Parmesan Cream Sauce

1. Heat a medium saucepan over medium heat and add the butter.
2. Once the butter melts and foams, whisk in the flour and cook 1 to 2 minutes until it smells nutty and turns lightly golden.
3. Slowly pour in half and half while you whisk constantly so no lumps form.
4. Add the heavy cream and keep whisking until the mixture thickens slightly, about 3 to 5 minutes.
5. Stir in garlic powder or minced garlic, Italian seasoning, crushed red pepper if using, salt, and pepper.
6. Lower the heat and add parmesan in small handfuls, whisking after each addition until it melts and the sauce turns smooth.
7. Taste and adjust salt or pepper as needed, then keep the sauce over very low heat so it stays warm.

Mix the Parmesan Crust Topping

1. Add mayonnaise and sour cream or Greek yogurt to a small bowl.
2. Stir until smooth, then mix in mozzarella, parmesan, panko, melted butter, garlic powder, and dried parsley.
3. Combine everything until the mixture looks thick and spreadable.
4. If it seems too thick, add a teaspoon of milk; if it seems too loose, add a spoonful of panko.

Assemble and Broil

1. Heat your oven broiler on high and place a rack in the upper third of the oven.
2. Spoon a generous layer of parmesan cream sauce over each piece of cooked chicken.
3. Spread a thick layer of the parmesan crust mixture on top of the sauce, pressing it gently so it adheres.
4. Place the pan under the broiler and cook 1 to 3 minutes, until the topping turns golden and bubbly.
5. Watch closely so the crust does not burn, since broilers vary a lot.

Finish and Serve

1. Remove the chicken from the oven and let it rest 3 to 5 minutes so the juices settle.
2. Spoon extra warm parmesan cream sauce on plates if you have some left.
3. Place the chicken on top and garnish with chopped parsley, extra parmesan, and a squeeze of lemon.
4. Serve hot with your favorite sides and enjoy that steakhouse style plate at home.

Recipe Variations

• Gluten free: Use gluten free panko and swap all purpose flour with a gluten free 1 to 1 blend or cornstarch in the sauce.
• Low carb: Skip the breadcrumbs in the topping and use extra parmesan and mozzarella instead.
• Lighter version: Use half and half only in the sauce and Greek yogurt in place of sour cream and some of the mayonnaise.
• Extra spicy: Add more crushed red pepper to the sauce and a pinch of cayenne to the marinade.
• Herb heavy: Stir fresh basil, parsley, or chives into the sauce right before serving.
• No grill: Cook the chicken entirely in a cast iron skillet, then use the same pan to finish under the broiler.
• Extra saucy: Double the parmesan cream sauce and serve the extra over pasta or steamed vegetables.

Ways to Serve Longhorn Steakhouse Parmesan Chicken Recipe

• Over creamy mashed potatoes with steamed green beans on the side.
• With buttered egg noodles or simple garlic pasta.
• On top of rice pilaf or plain white rice with roasted broccoli.
• Alongside a crisp Caesar salad or garden salad.
• Sliced over cooked zucchini noodles for a lower carb plate.
• In a toasted sandwich roll with lettuce and tomato for a hearty lunch.

Storage Success

Cool leftover Longhorn Steakhouse Parmesan Chicken Recipe to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of milk or cream so the sauce loosens and the chicken stays tender. You can also warm it in the oven at 325°F until hot, then add a spoonful of fresh parmesan cream sauce if you saved some. Freeze cooked chicken without the sauce for up to 2 months, then thaw overnight in the fridge and add fresh sauce when you reheat.