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Copycat Longhorn Steakhouse Parmesan Crusted Chicken

Copycat Longhorn Steakhouse Parmesan Crusted Chicken is a delightful dish that transforms tender chicken breasts into a gourmet experience. Coated in a crispy, cheesy crust with hints of garlic and Italian herbs, this recipe brings restaurant-quality flavors right to your kitchen. Perfect for weeknight dinners or special occasions, each bite promises comfort and satisfaction that will leave your family asking for seconds.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup plain breadcrumbs
  • 2 tsp garlic powder
  • 2 tsp Italian seasoning
  • 2 large eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Rinse and pat dry the chicken breasts, then season both sides with salt and pepper.
  3. In a bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, and Italian seasoning.
  4. Dip each chicken breast into the beaten eggs, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.
  5. Place the coated chicken on the prepared baking sheet and drizzle lightly with olive oil.
  6. Bake for 25-30 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  7. Let rest for a few minutes before serving alongside your favorite sides.
  • Author: Ashley Adams
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast (170g)
  • Calories: 380
  • Sugar: 0g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 130mg

Keywords: For extra crunch, use fresh breadcrumbs mixed with Parmesan. Feel free to add spices like paprika for an additional flavor kick. Leftovers can be stored in an airtight container in the fridge for up to three days.