There’s something about the aroma of garlic butter and parmesan that instantly transports me back to my grandmother’s kitchen. The first time I tasted Longhorn Steakhouse Parmesan Chicken wasn’t at the restaurant, but at her worn oak table, where she’d proudly serve her version of this beloved dish. The golden crust, tender chicken, and that unmistakable savory-cheesy goodness became the centerpiece of our Sunday family gatherings. After years of watching her hands work magic with simple ingredients, I finally mastered my own take on this classic – one that my kids now request for their birthday dinners and that my husband claims is better than the restaurant original.
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How Our Longhorn Steakhouse Parmesan Chicken Tradition Began
Back in 1998, my aunt Marge – always the adventurous one in the family – returned from a business trip raving about this chicken dish she’d had at Longhorn Steakhouse. Grandma Betty, never one to be outdone in the kitchen, declared she could make it better at home. That Sunday, we gathered around as she attempted her first recreation with nothing but a vague description and her sixty years of cooking intuition. Was it exactly like the restaurant version? Probably not. But watching her taste, adjust, and perfect that recipe over several months created something uniquely ours. When I got married in 2005, a handwritten recipe card for her Longhorn Steakhouse Parmesan Chicken was tucked into a worn cookbook – my most treasured wedding gift. I’ve been making it monthly ever since, each time remembering her standing at the stove, wooden spoon in hand, telling me to “trust your taste, not just the recipe.”
Why You’ll Love This Longhorn Steakhouse Parmesan Chicken Recipe
If you’re looking for a dinner that combines impressive presentation with soul-warming comfort, this Longhorn Steakhouse Parmesan Chicken delivers on every level. First, it transforms ordinary chicken breasts into something extraordinarily tender and flavorful through a simple yet crucial brining step (Grandma’s secret weapon). Second, the contrast between the crispy, herb-flecked parmesan crust and the juicy interior creates a textural experience that keeps everyone coming back for more. Third, unlike many restaurant recreations, this uses ingredients you likely already have in your pantry, making it perfect for those “I need something special but didn’t plan ahead” nights. And finally, the entire house fills with an aroma so mouthwatering that my teenagers actually emerge from their rooms without being called to dinner – a miracle in itself!
Ingredients You’ll Need
For this treasured family recipe, quality matters in a few key areas:
- 4 boneless, skinless chicken breasts (try to find ones of even thickness, about 8 oz each)
- 1 cup buttermilk (the real stuff, not milk with lemon juice added)
- 2 tablespoons kosher salt (for brining)
- 1½ cups freshly grated Parmesan cheese (please, I beg you, grate it yourself)
- 1 cup panko breadcrumbs
- ¼ cup regular breadcrumbs (the finer texture helps everything adhere)
- 2 teaspoons garlic powder (not garlic salt)
- 1 tablespoon dried Italian herbs (or make your own blend of oregano, basil, and thyme)
- 1 teaspoon paprika (smoked if you have it, sweet if you don’t)
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon cayenne pepper (Grandma’s “secret” ingredient)
- 2 large eggs
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh parsley for garnish
- Lemon wedges for serving
Ingredient Notes: The pre-grated parmesan in the green can? Leave it at the store. The texture and flavor don’t compare to freshly grated. For chicken, I splurge on organic when I can – the flavor difference is noticeable. And yes, real buttermilk matters here; it tenderizes the chicken in a way that the milk-and-lemon substitute simply can’t match.
Step-by-Step Instructions
- Start with the brine. Mix 4 cups of cold water with 2 tablespoons kosher salt in a large bowl until dissolved. Add the buttermilk and stir. Submerge chicken breasts completely and refrigerate for at least 2 hours, or up to overnight if you’re planning ahead. This step is non-negotiable for the juiciest chicken – something I learned the hard way after skipping it once and hearing about it from my husband for months.
- Prep your workstation. When you’re ready to cook, preheat your oven to 375°F and line a baking sheet with parchment paper. Take out two shallow dishes – one for the eggs and one for the coating. I use pie plates that my grandmother passed down to me; there’s something special about using the same dishes she used when teaching me this recipe.
- Create your coating. In one of the shallow dishes, combine the parmesan, both types of breadcrumbs, garlic powder, Italian herbs, paprika, black pepper, and cayenne. Mix thoroughly with your fingers, breaking up any cheese clumps. In the second dish, beat the eggs until smooth.
- Prepare the garlic butter. In a small bowl, mix the melted butter with the minced garlic. Set aside. This will be drizzled over the chicken right before baking to create that signature restaurant flavor.
- Dry and dredge the chicken. Remove the chicken from the brine and pat thoroughly dry with paper towels. This is crucial for the coating to stick properly. Dip each piece first in the beaten egg, allowing excess to drip off, then press firmly into the parmesan mixture, coating all sides. Place on the prepared baking sheet, leaving space between each piece.
- Add the finishing touch. Drizzle each chicken breast with the garlic butter mixture, then lightly sprinkle with a little extra parmesan. This creates those irresistible crispy edges that my daughter always fights for.
- Bake to perfection. Place the baking sheet in the preheated oven and bake for 25-30 minutes, until the crust is golden brown and the internal temperature reaches 165°F. If your oven has hot spots like mine, rotate the pan halfway through cooking.
- Rest before serving. Allow the chicken to rest for 5 minutes before serving – this keeps all those flavorful juices inside where they belong. Garnish with fresh parsley and serve with lemon wedges for squeezing over top.
- Present with pride. I like to bring the entire platter to the table and serve family-style, just like Grandma did. There’s something about that moment of presentation that always brings a hush to the table before everyone dives in.
Chef’s Secrets for Perfect Parmesan Chicken
Through countless Sunday dinners, I’ve discovered a few tricks that elevate this dish from good to unforgettable:
- The double-breadcrumb method: Using both panko and regular breadcrumbs wasn’t in Grandma’s original recipe – it was my addition after a coating disaster at a dinner party. The combination creates the perfect crust that’s neither too dense nor too light.
- The resting rule: Those five minutes of resting after baking aren’t just a suggestion – they’re essential. Cut into the chicken too soon and you’ll lose the moisture that makes this dish special. I set a timer to prevent my eager family from diving in too quickly.
- The oven position matters: Place the rack in the middle of your oven, not the top or bottom. When I use the bottom rack, the coating browns too quickly on the underside; the top rack makes the top too brown before the chicken is cooked through.
- The parmesan quality test: Rub a pinch of your grated parmesan between your fingers – it should feel somewhat moist and have a strong aroma. If it’s dry and odorless, it won’t create that wonderful flavor we’re after.
Serving Suggestions for Your Longhorn Steakhouse Parmesan Chicken
While this chicken could certainly stand alone, I love serving it with roasted garlic mashed potatoes that catch all the flavorful drippings, and a simple arugula salad dressed with lemon and olive oil to cut through the richness. A side of steamed green beans with slivered almonds adds color and crunch to complete the plate.
For wine, this pairs beautifully with a medium-bodied Pinot Grigio or an unoaked Chardonnay that won’t overpower the delicate flavors. For the kids and non-drinkers, a sparkling water with a splash of cranberry juice and a sprig of rosemary makes dinner feel extra special.
Storing and Reheating Your Leftovers
If you’re lucky enough to have leftovers (we rarely do!), store them in an airtight container in the refrigerator for up to three days. To reheat without losing that wonderful crust, place the chicken on a baking sheet in a 300°F oven for about 15 minutes.
My favorite weekday lunch hack: slice leftover Longhorn Steakhouse Parmesan Chicken into strips and throw them on top of a Caesar salad for a meal that will make your coworkers jealous.
Recipe Variations to Try
- Mediterranean Style: Add 2 teaspoons of finely chopped sun-dried tomatoes and 1 tablespoon of chopped kalamata olives to the breadcrumb mixture. Serve with a side of lemon-herb orzo.
- Spicy Southwestern Twist: Replace the Italian herbs with 1 tablespoon of taco seasoning and add ¼ cup of finely chopped cilantro to the breadcrumb mixture. Serve with black bean and corn salsa on top.
- Gluten-Free Adaptation: Substitute the panko and regular breadcrumbs with crushed Rice Chex or gluten-free breadcrumbs. My sister-in-law has celiac disease, and this version has become her birthday dinner request.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 39g |
| Fat | 22g |
| Carbohydrates | 15g |
| Fiber | 1g |
| Sodium | 650mg |
Based on 4 servings
Recipe Card
| Grandma Betty’s Longhorn Steakhouse Parmesan Chicken | |
|---|---|
| Prep Time | 20 minutes (plus 2 hours for brining) |
| Cook Time | 30 minutes |
| Total Time | 2 hours 50 minutes |
| Servings | 4 people (easily doubled for gatherings) |
| Difficulty | Moderate |
| Equipment | Baking sheet, parchment paper, two shallow dishes, meat thermometer |
Cook’s Notes
This recipe shines brightest when the chicken breasts are of even thickness. If yours vary, place them between two sheets of plastic wrap and gently pound the thicker parts with a meat mallet (or a heavy-bottomed pan if you’re like me and can never find your mallet).
I’ve found that letting the coated chicken sit for about 10 minutes before baking helps the coating adhere better during cooking. This is the perfect time to pour everyone a drink and set the table.
For make-ahead convenience, you can brine the chicken overnight and prepare the breadcrumb mixture a day in advance. Store the coating mixture in an airtight container at room temperature until you’re ready to cook.
Frequently Asked Questions About Longhorn Steakhouse Parmesan Chicken
Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless thighs work beautifully in this recipe and actually stay juicer. Reduce the cooking time by about 5 minutes, but still check with a meat thermometer to ensure they reach 165°F.
My coating always falls off during baking. What am I doing wrong? This usually happens for one of three reasons: the chicken isn’t dry enough after brining, the egg layer is too thin, or you’re not pressing the coating firmly enough onto the chicken. Make sure to really pat the chicken dry and press the coating mixture onto all sides firmly.
Is there a dairy-free version of this Longhorn Steakhouse Parmesan Chicken? My niece is lactose-intolerant, so we’ve made a version using nutritional yeast instead of parmesan and olive oil instead of butter. It’s different but delicious in its own right. For the brine, use 2 tablespoons of lemon juice in almond milk instead of buttermilk.
Can I prepare this in advance for a dinner party? Yes! Brine the chicken the night before, and prepare the coating mixture up to a day in advance. You can even coat the chicken up to 2 hours before baking and keep it refrigerated until 30 minutes before you need to put it in the oven.
My crust always gets too dark before the chicken is cooked through. Help! This likely means your chicken breasts are thicker than mine. Try covering the dish loosely with foil after 15 minutes of baking to prevent the crust from over-browning while the chicken finishes cooking through.
How can I tell when the chicken is done without cutting into it? A good meat thermometer is worth its weight in gold! Insert it into the thickest part of the breast – when it registers 165°F, your chicken is perfectly cooked. I’ve found that testing in more than one spot gives me peace of mind.
From My Kitchen to Yours
Every time I serve this Longhorn Steakhouse Parmesan Chicken, I think of my grandmother’s kitchen, filled with laughter and the clinking of forks against her best china plates. I can still see her nodding with approval the first time I made this recipe perfectly on my own. Food has this magical way of connecting generations, and I hope this dish brings as much joy to your table as it has to mine.
Whether you’re making this for a special occasion or just because Tuesday needs a little spark, I’d love to hear how this recipe works in your kitchen. Did your family request it again the following week? Did you try one of the variations? The greatest compliment is knowing a recipe from my family has become treasured in yours. Happy cooking, friends!
