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Copycat Longhorn Steakhouse Parmesan Chicken

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A delicious and easy-to-make replica of the famous Longhorn Steakhouse Parmesan Chicken, featuring juicy chicken breasts with a crunchy Parmesan-panko crust.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon mayonnaise
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder (for the crust)
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Position a rack in the center for even browning.
  2. Pat each chicken breast dry and rub both sides with olive oil. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Heat a large ovenproof skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until golden brown.
  4. In a bowl, combine panko, Parmesan, mozzarella, melted butter, mayonnaise, dried parsley, and garlic powder. Mix until the crumbs are evenly moistened.
  5. Press the Parmesan mixture onto the top of each seared breast and transfer the skillet to the preheated oven. Bake for 12 to 15 minutes, or until chicken reaches 165°F (74°C).
  6. Let the chicken rest for 3 to 5 minutes. Serve with chopped fresh parsley and lemon wedges.

Notes

Use plain Greek yogurt thinned with a teaspoon of olive oil instead of mayonnaise for a tangier crust binder. For a gluten-free version, swap panko for gluten-free breadcrumbs.

Nutrition

Find it online: https://www.simplefamilydishes.com/longhorn-steakhouse-parmesan-chicken-8/