If you’ve ever wondered how to bring that restaurant magic right into your own kitchen, this Longhorn Garlic Parmesan Crusted Chicken is your answer! The juicy chicken is coated in a savory, creamy topping, then finished with a bubbling parmesan crust. It’s bursting with flavor, irresistibly cheesy, and guaranteed to impress both family and friends—no reservations needed. Plus, the simple technique and familiar ingredients make it perfect for busy weeknights or an elevated weekend dinner. Whether you’re already a fan of the LongHorn Steakhouse original or about to discover a new favorite, this Longhorn Garlic Parmesan Crusted Chicken will earn a permanent spot on your menu.
Ingredients You’ll Need
One of the best things about this dish is how it transforms a handful of straightforward pantry staples into something restaurant-worthy. Every ingredient plays a distinct role—some add crunch, some bring creaminess, and others deliver that crave-worthy punch of garlicky, cheesy goodness.
- Chicken Breasts: Use boneless, skinless breasts for the juiciest results; pounding them to even thickness ensures they cook evenly.
- Olive Oil: A quick rub locks in moisture and helps the seasonings adhere.
- Garlic Powder: Delivers a mellow, earthy undertone that ties all the flavors together.
- Onion Powder: Adds depth and a gentle sweet-savory note.
- Paprika: Lends subtle smokiness and a beautiful warm color.
- Salt & Black Pepper: Essential for seasoning every layer—don’t skimp!
- Shredded Mozzarella Cheese: Melts into a stretchy, gooey topping that’s pure comfort.
- Grated Parmesan Cheese: Brings that signature salty, nutty flavor and forms the golden crust.
- Panko Breadcrumbs: Adds a delightful crunchy texture that sets this chicken apart from ordinary recipes.
- Mayonnaise: The key to a creamy, tangy base that keeps everything moist.
- Sour Cream: Balances richness with a bit of tang—swap for Greek yogurt if you’d like a lighter option.
- Ranch Dressing: Adds herby, savory complexity—an unexpected, delicious twist!
- Fresh Parsley (chopped): Brightens the entire dish and adds a pop of green.
- Minced Garlic: For a little extra kick of real garlic in every bite.
How to Make Longhorn Garlic Parmesan Crusted Chicken
Step 1: Prep the Chicken
Preheat your oven to 400°F. Start by pounding each chicken breast to an even thickness—about 1/2 inch is perfect. This helps them cook evenly and makes each bite super tender. Lay them out on a cutting board and pat them dry for the best sear later.
Step 2: Season & Sear
Drizzle the chicken with olive oil and sprinkle both sides generously with garlic powder, onion powder, paprika, salt, and black pepper. Heat your grill pan or skillet over medium-high heat. Sear the chicken for about 4 to 5 minutes per side, until both sides develop a lovely golden color and the chicken is cooked through. This quick sear locks in juices and starts building incredible flavor.
Step 3: Make the Creamy Mixture
In a small bowl, stir together mayonnaise, sour cream, ranch dressing, chopped parsley, and minced garlic. This mixture is the heart of that creamy layer you taste at every bite of Longhorn Garlic Parmesan Crusted Chicken. If you like things a little tangier, add a touch more ranch or sour cream.
Step 4: Mix the Topping
In a separate bowl, combine shredded mozzarella, grated Parmesan, and panko breadcrumbs. This trio is what forms that golden, cheesy crust that everyone goes wild for. Give it a quick toss so that every breadcrumb gets a little cheese love.
Step 5: Assemble & Bake
Transfer the seared chicken breasts to a foil- or parchment-lined baking sheet. Spread a generous spoonful of the creamy mixture over each piece—don’t be shy! Then top each chicken breast evenly with the cheese and panko mixture. Slide the tray into the oven and bake for 10 to 12 minutes, until the top is golden and irresistibly bubbly. For extra crispiness, broil for 1 to 2 minutes at the end, but keep a close eye so it doesn’t burn.
How to Serve Longhorn Garlic Parmesan Crusted Chicken
Garnishes
Finish with a sprinkle of fresh parsley or even a dusting of extra grated Parmesan for a picture-perfect presentation. A wedge of lemon squeezed over the top right before serving adds a bright, zippy note that balances out the rich, savory topping.
Side Dishes
This dish is dreamy with creamy mashed potatoes, roasted green beans, or a crisp Caesar salad. The subtle heat and zest of the Longhorn Garlic Parmesan Crusted Chicken pair especially well with buttery vegetables or cool, crunchy greens. If you’re feeling fancy, serve alongside some honey-glazed carrots or garlicky broccolini to play up the flavors even more.
Creative Ways to Present
If you’re hosting, slice the chicken on a diagonal and fan the pieces across a platter for dramatic impact. For a weeknight twist, tuck the cheesy chicken into warm sandwich rolls for a crave-worthy dinnertime melt. You can also lay slices over a fresh arugula salad for a protein-packed lunch that’s anything but boring.
Make Ahead and Storage
Storing Leftovers
Any leftover Longhorn Garlic Parmesan Crusted Chicken should be cooled completely before transferring to an airtight container. It’ll keep well in the fridge for up to three days—perfect for meal prepping or easy lunches later in the week!
Freezing
Yes, you can freeze this dish! Wrap each cooled chicken breast tightly in foil or plastic wrap, then place in a freezer bag. The best texture is preserved if you freeze without the creamy topping, but even fully assembled leftovers freeze well for up to one month.
Reheating
For best results, reheat Longhorn Garlic Parmesan Crusted Chicken in the oven at 350°F until warmed through and the topping is re-crisped; about 10 minutes. If you’re in a hurry, the microwave works too, but use medium power and short bursts to preserve the juicy texture and crunchy topping.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will stay even juicier. Just adjust the cooking time slightly since thighs often need a bit longer to cook through, and always check for doneness with a meat thermometer.
What can I substitute for ranch dressing?
If ranch isn’t your thing or you don’t have it handy, try using Caesar or blue cheese dressing instead. You can even bump up the sour cream for extra tang, or add a bit of Dijon mustard and extra herbs to mimic ranch flavor.
How do I know when the chicken is done?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F. If you don’t have one, slice into the thickest part of the chicken—the juices should run clear, and there should be no pink remaining.
Can I make this recipe gluten-free?
Yes! Just use gluten-free panko or crushed gluten-free crackers in place of traditional breadcrumbs for that signature crunchy crust.
Can I double this recipe for a crowd?
Definitely! The baking step makes it simple to prepare several pieces at once. Just be sure not to overcrowd your pan so the chicken and topping crust properly. Serve family-style and get ready for rave reviews from everyone at the table.
Final Thoughts
It’s truly special how the Longhorn Garlic Parmesan Crusted Chicken can turn a regular meal into something memorable and mouthwatering. Whether you’re planning for a relaxing night in or want to show off some new kitchen skills, give this dish a try—you’ll be swept away after just one bite!
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Longhorn Garlic Parmesan Crusted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delicious and simple recipe for Longhorn Garlic Parmesan Crusted Chicken, inspired by the popular dish from LongHorn Steakhouse. This flavorful dish is easy to prepare and perfect for home cooks and food enthusiasts alike.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons ranch dressing
- 1 tablespoon fresh parsley (chopped)
- 1/2 teaspoon minced garlic
Instructions
- Preheat oven to 400°F.
- Serve hot.
Pound chicken breasts to even thickness. Rub with olive oil, season with garlic powder, onion powder, paprika, salt, and pepper. Grill or sear chicken. Mix mayo, sour cream, ranch, parsley, and garlic. Combine mozzarella, Parmesan, and breadcrumbs. Place chicken on baking sheet, top with creamy mixture and cheese-breadcrumb mix. Bake until golden.
Notes
- You can substitute Greek yogurt for sour cream if desired.
- To make it extra crispy, broil for the last 1-2 minutes of baking.
- Serve with mashed potatoes, green beans, or a Caesar salad.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 1g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 110mg
