Description
Recreate Longhorn Steakhouse Parmesan Chicken at home! Get that creamy, crispy texture with my easy, homestyle recipe. So comforting and satisfying.
Ingredients
Scale
- Main Players:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total), butterflied if thick
- 1 cup all-purpose flour
- 2 large eggs, whisked
- 1.5 cups Panko breadcrumbs
- Flavor Boosters:
- 1 cup grated Parmesan cheese (plus more for sauce)
- 1 tsp garlic powder (divided)
- 1/2 tsp onion powder (divided)
- 1 tsp dried Italian seasoning (divided)
- Salt and black pepper to taste
- 1/4 cup cooking oil (vegetable, canola, or olive)
- Sauce & Finishing Touches:
- 2 tbsp unsalted butter
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (for sauce)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep That Chicken, Hon:: First things first, get your chicken ready for its big moment. Pat those chicken breasts super dry with paper towels; this is crucial for a crispy crust, trust me. If they’re too thick, butterfly them gently. Now, set up your dredging station: one shallow dish with seasoned flour (salt, pepper, garlic powder!), another with whisked eggs, and a third with Panko and grated Parmesan. It’s going to get a little messy, but that’s part of the fun of making Longhorn Steakhouse Parmesan Chicken at home!
- Get Your Fry On (Carefully!):: Heat a generous amount of oil in a large skillet over medium-high heat. You want it shimmering, but not smoking. Gently dredge each chicken piece, first in flour, then egg, then the Panko-Parmesan mix, pressing lightly to ensure everything sticks. Carefully place the breaded chicken into the hot oil. Don’t overcrowd the pan; I always do this in batches. I once tried to fit too many, and the oil temperature dropped, making the chicken greasy and sad.
- Golden Brown Perfection:: Let that chicken cook for about 4-5 minutes per side, until it’s beautifully golden brown and cooked through. You’re looking for that gorgeous, crispy crust that screams “eat me!” The smell filling your kitchen right now? Pure happiness. Transfer the cooked chicken to a wire rack set over a baking sheet to drain any excess oil and keep it crispy while you make the sauce. This step is key for avoiding soggy bottoms, which is a culinary tragedy.
- Whip Up That Creamy Sauce:: Now for the good stuff! In the same skillet (drain off most of the oil, leaving just a tablespoon or two), melt a pat of butter. Add a little more garlic powder and Italian seasoning, letting it get fragrant for about 30 seconds – oh, the aroma! Pour in the chicken broth and heavy cream, stirring constantly. Let it gently simmer and thicken for a few minutes. I always taste it here and adjust seasonings; sometimes it needs a pinch more salt.
- Parmesan Perfection in the Sauce:: Once the sauce has thickened slightly, stir in a generous handful of freshly grated Parmesan cheese. Keep stirring until it’s melted and smooth. This is where the sauce truly transforms into that rich, savory, slightly salty dream that makes Longhorn Steakhouse Parmesan Chicken so irresistible. Taste it again! Does it need a little black pepper? Maybe a tiny dash of hot sauce if you’re feeling adventurous? You’re the chef here, hon.
- Bring It All Together:: Nestle your crispy chicken breasts back into the skillet with that glorious Parmesan cream sauce. Spoon some of that creamy goodness right over the top of each piece. Let it warm through for just a minute or two, allowing the chicken to soak up some of that incredible flavor. Garnish with fresh chopped parsley, and honestly, you’ve just made something truly spectacular. Take a moment to admire your handiwork before diving in!