What makes LongHorn's Parmesan crusted chicken so crispy?

The secret is the combination of panko breadcrumbs for texture, mayonnaise as a binder, and finishing under the broiler. The mayo helps create steam that makes the crust puff up while the broiler gives it that golden, crispy finish.

Can I use chicken thighs instead of breasts for this recipe?

Yes, bone-in thighs work well but increase cooking time to 28-32 minutes before broiling. Boneless thighs cook in about the same time as breasts but will be juicier and more forgiving if slightly overcooked.

Why does my Parmesan crust fall off during cooking?

This usually happens when the chicken isn't dried properly before seasoning or the crust mixture is too dry. Make sure to pat chicken completely dry and press the crust mixture firmly onto the surface.

What's the best way to tell when the chicken is done?

Use an instant-read thermometer inserted into the thickest part - it should read 165°F. The juices should run clear and the crust should be golden brown and set.

Can I make this recipe without mayonnaise?

You can substitute with melted butter or olive oil, but mayonnaise creates the best texture and helps the crust adhere. Greek yogurt works as a healthier alternative but may not brown as deeply.

LongHorn Steakhouse Copycat

·entree

LongHorn Steakhouse Parmesan Crusted Chicken

Name: Parmesan Crusted Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 crusted chicken breasts
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 3/4 cup grated Parmesan cheese; 1/2 cup panko breadcrumbs; 2 tablespoons mayonnaise; 1 tablespoon butter; 1/2 teaspoon dried parsley; 1/4 teaspoon garlic powder; 1/8 teaspoon paprika

This LongHorn Steakhouse Parmesan crusted chicken recipe recreates the restaurant's signature dish that has kept diners coming back for years. The original features tender, juicy chicken breasts topped with a golden, crispy coating of Parmesan cheese, breadcrumbs, and herbs that creates an irresistible contrast of textures. What makes LongHorn's version so special is the perfect balance of seasoning in both the chicken and the crust, plus their technique of finishing it under the broiler for that restaurant-quality golden finish. Making this at home allows you to control the quality of ingredients while achieving that same satisfying crunch and rich, cheesy flavor that makes this dish a menu favorite. The key is proper seasoning, the right cheese-to-breadcrumb ratio, and knowing exactly when to switch from baking to broiling for that perfect crust.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Yield

4 crusted chicken breasts

Difficulty

Easy

Equipment: Large baking dish · Meat mallet or rolling pin · Small mixing bowl · Measuring cups and spoons · Instant-read thermometer

Ingredients

Chicken

boneless, skinless chicken breasts — about 6-8 oz each4

olive oil2 tablespoons

garlic powder1 teaspoon

onion powder1 teaspoon

Italian seasoning1 teaspoon

salt3/4 teaspoon

black pepper1/2 teaspoon

Parmesan Crust

grated Parmesan cheese — freshly grated preferred3/4 cup

panko breadcrumbs1/2 cup

mayonnaise2 tablespoons

butter — melted1 tablespoon

dried parsley1/2 teaspoon

garlic powder1/4 teaspoon

paprika1/8 teaspoon

Instructions

Prepare and season chicken

Preheat oven to 425°F and lightly grease a baking dish. Pound chicken breasts to even 3/4-inch thickness using a meat mallet, which ensures even cooking and prevents dry edges. Pat completely dry with paper towels, then rub with olive oil. Combine all chicken seasonings and coat each breast evenly - the oil helps the seasonings adhere and creates a flavorful base.

Make Parmesan crust mixture

In a small bowl, combine Parmesan cheese, panko breadcrumbs, mayonnaise, melted butter, parsley, garlic powder, and paprika. Mix thoroughly until the mixture holds together when pressed - the mayonnaise and butter act as binders that help create the signature golden crust. The mixture should be moist enough to stick but not wet.

Apply crust and bake

Place seasoned chicken in prepared baking dish and press the Parmesan mixture firmly onto the top of each breast, creating an even layer. Bake for 18-20 minutes until chicken reaches 160°F internally. The crust should be set but not yet golden - this initial baking cooks the chicken through while the crust firms up.

Broil for golden finish

Switch oven to broil and move rack to upper third position. Broil for 2-3 minutes until the crust turns deep golden brown and crispy. Watch carefully as it can go from perfect to burnt quickly. Remove when internal temperature reaches 165°F and the crust has that restaurant-quality golden color.

Rest and serve

Let chicken rest for 5 minutes before serving, which allows juices to redistribute and prevents them from running out when cut. The crust will continue to set during this time, becoming even crispier. Slice and serve immediately while the crust is at its crunchiest.

Pro tips for authenticity

▸Use freshly grated Parmesan cheese rather than pre-grated for better flavor and melting - it makes a noticeable difference in the final crust texture and taste.

▸If you don't have panko breadcrumbs, pulse regular breadcrumbs in a food processor for 10-15 seconds to create a coarser texture that mimics panko.

▸The chicken and crust mixture can be assembled up to 4 hours ahead and refrigerated - just add 2-3 minutes to the initial baking time if cooking from cold.

▸Don't skip pounding the chicken to even thickness - uneven pieces will have dried-out thin areas while thick parts remain undercooked.

▸Serve with LongHorn's signature sides like loaded mashed potatoes, steamed broccoli, or a Caesar salad to complete the restaurant experience.

▸For extra richness, add 1 tablespoon of ranch dressing powder to the crust mixture for a subtle tangy flavor boost that mimics the restaurant's seasoning blend.

Refrigerator

Store covered for up to 3 days, though the crust will soften

Freezer

Not recommended as the crust loses texture when thawed

Reheat

Best in a 400°F oven for 8-10 minutes to re-crisp the coating

Nutrition per serving

387

Calories

42g

Protein

Carbs

20g

Fat

Fiber

741mg

Sodium

How does it compare to the real thing?

This homemade version captures about 90% of LongHorn's original dish. The crust achieves that same golden, crispy texture and the seasoning blend closely matches their flavor profile. The main difference is that restaurant versions often use a commercial seasoning blend with MSG for extra umami depth, which you can replicate by adding a pinch of mushroom powder. The chicken comes out just as juicy and flavorful, and the broiling technique creates that signature restaurant-quality appearance. Some home cooks find their version even better because they can control the salt level and use higher-quality Parmesan cheese.