Longhorn Steakhouse Parmesan Chicken

Imagine that perfect golden crust, the succulent chicken beneath, and a rich, creamy sauce drizzled over the top—it’s the stuff of culinary dreams. I first tried the legendary Longhorn Steakhouse Parmesan Chicken on a road trip, and frankly, I’ve been obsessed ever since. Now, you can master this restaurant favorite right in your own kitchen. This is not just another weeknight chicken dish; it’s a flavor explosion designed to make you feel like you accidentally booked a table at a fancy steakhouse. Prepare for applause, because this recipe delivers maximum impact with surprisingly minimal effort.

• Incredibly straightforward preparation means this gourmet dish lands on your table without requiring hours of complex culinary effort.
• The flavor profile balances savory, tangy herbs with a luxurious, melt-in-your-mouth parmesan-cream sauce that delights the palate.
• Achieve restaurant-quality visual appeal thanks to the golden crust and beautiful presentation, impressing every dinner guest effortlessly.
• This versatile recipe pairs perfectly with simple rice or elegant roasted vegetables, making it ideal for weeknights or special occasions.

The Magic Behind the Longhorn Steakhouse Parmesan Chicken

Every time I order something truly spectacular at a restaurant, a tiny, rebellious voice in my head whispers, “You could make that at home.” Usually, that voice is overly optimistic, bordering on delusional. But not this time. The famous Longhorn Steakhouse Parmesan Chicken is deceptively simple, relying on high-quality ingredients and a specific two-step cooking process that locks in moisture and maximizes flavor saturation.

My quest to replicate this dish started after a disastrous attempt involving dry chicken and a grainy sauce. I realized the secret wasn’t just the seasoning; it was the technique. You first pan-sear the chicken to create that gorgeous, golden exterior—the armor that keeps the interior tender. Then, you finish it in the oven, ensuring it cooks evenly without drying out. The final touch, of course, is the rich, herb-infused parmesan cream sauce, which ties the entire experience together and makes licking the plate socially acceptable.

Why This Copycat Recipe Tastes Better Than the Original

While the restaurant version is undeniably delicious, making this cheesy masterpiece at home gives you a superpower: control. You control the quality of the cheese, the freshness of the herbs, and crucially, the thickness and richness of the sauce. We are building a sauce that is velvety, not gloopy, designed to cling lovingly to every piece of chicken. We ditch the pre-shredded cheese—which often contains anti-caking agents that hinder melt—and opt for fresh blocks of Parmesan Reggiano, grating it ourselves for maximum flavor and creaminess. Furthermore, we boost the herb blend with dried oregano and basil, adding an aromatic depth that elevates the entire dish from good to legendary. This customized approach ensures that your homemade version delivers a punch of flavor that rivals, and perhaps even surpasses, the restaurant experience. We focus on active cooking methods and high-impact flavor builders to ensure every bite is perfection.

The beauty of this recipe also lies in its reliability. It’s perfect for the seasoned home chef and the total kitchen novice alike. If you can pound a chicken breast and stir a pot, you can execute this dish perfectly. Forget the complicated steps; we are streamlining the process to achieve maximum flavor payoff with minimum kitchen chaos. Plus, the glorious aroma that fills your kitchen while this bakes is a reward in itself—a savory siren song promising a dinner well worth the effort.

Ingredients for Longhorn Steakhouse Parmesan Chicken

Here’s what you’ll need to make this delicious dish:

• Chicken BreastsSelect boneless, skinless chicken breasts and pound them to an even thickness (about 3/4 inch) to ensure uniform cooking.
• All-Purpose FlourThis acts as a dredging base, helping the seasoning stick and creating a slight crust during the initial sear.
• Parmesan CheeseUse freshly grated Parmesan Reggiano for the best flavor and texture in the cream sauce; avoid pre-shredded varieties.
• Heavy CreamThe foundation of the luxurious sauce, providing the richness and necessary fat content for a velvety consistency.
• Unsalted ButterEssential for pan-searing the chicken and building the base for the sauce without adding excessive salt early on.
• GarlicUse fresh garlic, minced finely, as it provides an indispensable aromatic sharpness to the creamy sauce.
• Chicken BrothA crucial liquid element in the sauce that helps thin the cream slightly and adds savory depth; use low-sodium broth.
• Dried Italian SeasoningA blend including oregano, basil, and thyme that provides the signature herbaceous background flavor.
• Salt and Black PepperUse kosher salt and freshly ground pepper to season the chicken generously and balance the richness of the sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Longhorn Steakhouse Parmesan Chicken

Follow these simple steps to prepare this delicious dish:

Step 1: Preparing the Chicken and Dredging

Preheat your oven to 400°F (200°C). Lay the chicken breasts between two sheets of parchment paper and pound them lightly until they are uniformly 3/4 inch thick. In a shallow dish, combine the flour, half of the Italian seasoning, salt, and pepper. Dredge each chicken breast thoroughly in the flour mixture, shaking off any excess. This thin coating is key to the golden sear we are seeking.

Step 2: The Golden Pan Sear

Melt two tablespoons of butter and a tablespoon of cooking oil in a large, oven-safe skillet (cast iron works beautifully) over medium-high heat. Once the butter foams, carefully place the dredged chicken breasts in the skillet. Sear the chicken for 3 to 4 minutes per side until deeply golden brown; do not cook them through yet. Transfer the skillet directly to the preheated oven.

Step 3: Finishing the Bake

Bake the chicken for 12 to 15 minutes, or until an internal temperature reaches 165°F (74°C). The initial sear protects the moisture, and the oven finishes the cooking gently. While the chicken bakes, start preparing the rich parmesan cream sauce on the stovetop. This efficient timing ensures everything finishes together, piping hot and ready.

Step 4: Crafting the Parmesan Cream Sauce

Remove the skillet from the oven and carefully transfer the chicken to a clean plate, keeping it warm. Return the skillet to the stovetop over medium heat. Add the remaining butter and minced garlic to the skillet, sautéing until the garlic is fragrant, about one minute. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer while stirring constantly. Do not let the cream boil aggressively.

Step 5: Finishing the Sauce and Assembly

Once the cream mixture gently bubbles, reduce the heat to low. Slowly stir in the freshly grated Parmesan cheese and the remaining Italian seasoning until the sauce is completely smooth and thickened. Taste the sauce and adjust the salt and pepper as needed. Once the chicken is ready, nestle it back into the creamy sauce, ensuring each piece is generously coated. Transfer to plates and drizzle with extra sauce for the perfect finishing touch.

Tips and Tricks for the Perfect Cream Sauce

The secret weapon in any cream-based dish is patience and temperature control. High heat is the enemy of creamy sauces, often leading to separation or a grainy texture, especially when cheese is involved. When you introduce the Parmesan cheese in Step 5, ensure the heat is turned down to the lowest setting possible, or even remove the skillet from the heat entirely for a moment. Adding the cheese slowly and stirring consistently allows the fats and proteins to emulsify properly, yielding that velvety texture that makes this Longhorn Steakhouse Parmesan Chicken so irresistible.

Furthermore, avoid using cold ingredients directly from the refrigerator in your sauce. If your heavy cream is cold, it can shock the sauce and cause splitting. Allow the cream and broth to warm up slightly before adding them to the skillet. If your sauce ends up too thick, simply whisk in an extra tablespoon of warm chicken broth until it reaches your desired coating consistency. If it’s too thin, let it simmer gently for another minute or two, stirring frequently, until it naturally reduces and thickens. Remember, a flawless sauce requires gentle heat and continuous attention.

Serving Suggestions and Pairings

This savory, cheesy chicken dish is incredibly hearty on its own, but the right accompaniment transforms the meal into a veritable feast. Because the sauce is rich, you want side dishes that offer contrast—either a bright freshness or a grounding starch to soak up that luscious cream. My personal go-to is often a simple side of long-grain rice or fluffy mashed potatoes, acting as a perfect sponge for the leftover sauce.

For a refreshing balance, consider serving a vibrant green vegetable. Steamed asparagus lightly tossed with lemon juice or simple roasted broccoli with a touch of garlic powder works wonders. The acidity and slight bitterness of these vegetables cut through the richness of the Longhorn Steakhouse Parmesan Chicken beautifully. If you are looking for something lighter, a simple mixed greens salad with a tangy vinaigrette offers a wonderful contrast in flavor and texture. For a more indulgent meal, consider pairing it with garlic knots or crusty artisan bread for dipping—because wasting a drop of that sauce should be a culinary crime.

FAQs About This Cheesy Chicken Masterpiece

What is the best way to pound the chicken breasts evenly?

Pounding the chicken to an even thickness ensures that all parts cook at the same rate, preventing one end from drying out while the other remains undercooked. Use the flat side of a meat mallet or a heavy rolling pin. Always cover the chicken with plastic wrap or parchment paper before pounding to maintain hygiene and prevent tearing the meat.

Can I prepare the Longhorn Steakhouse Parmesan Chicken ahead of time?

While this dish is best served immediately after preparation, you can certainly complete the first three steps ahead of time. Sear and bake the chicken until just cooked through, and then refrigerate it. Prepare the sauce separately just before serving, reheating the chicken gently in the oven for a few minutes before nesting it into the warm sauce.

What non-dairy alternative can I use for the cream sauce?

For a non-dairy option, substituting the heavy cream is tricky, but possible. Full-fat coconut milk (the kind in the can, not the carton) or a high-quality, unflavored cashew cream can provide the necessary richness. You will need to use a plant-based grated cheese substitute that melts well, or increase the seasoning slightly to compensate for any flavor changes.

My sauce looks separated or grainy; what went wrong?

Sauce separation usually occurs due to excessive heat or adding cold ingredients too quickly. To rescue a split sauce, immediately remove it from the heat. Whisk in a tablespoon of cold water or warm broth vigorously, one tablespoon at a time, until the emulsion comes back together. Remember to add the cheese slowly over very low heat.

There is a specific kind of culinary desperation that sets in when you finish a truly perfect restaurant meal. You sit there, scraping the last bit of creamy sauce from the plate, and realize that you simply cannot wait until your next birthday to eat it again. This feeling, usually paired with a slightly frantic drive home, is how I first decided to reverse-engineer the magical Longhorn Steakhouse Parmesan Chicken.

I may not have the official blueprints, but after countless experiments, minor kitchen fires, and enough shredded Parmesan to blanket a small village, I cracked the code. This is more than just breaded chicken; it is a symphony of crispy, savory, and shockingly creamy elements that taste exactly like the beloved original—but with the satisfaction of knowing you didn’t have to leave the house or tip a waiter (though we certainly love the waiters!).

The Legendary Dish You Can Conquer

Recreating famous restaurant meals at home is a high-stakes adventure. Why bother with the quest for the ultimate Longhorn Steakhouse Parmesan Chicken copycat? Because the dish is perfection. It starts with perfectly seasoned chicken breasts, tenderized until they reach peak juiciness. Then, those breasts are encased in a crunchy, golden coat of Parmesan and panko that holds up wonderfully against the rich, decadent sauce.

Unlike many overly complicated recipes, this one uses straightforward techniques. We are simply maximizing flavor at every turn, ensuring the chicken stays moist while the crust reaches maximum crunch potential. The sauce, which is often the element that separates the amateur attempts from the true masterpieces, is surprisingly easy. It is buttery, garlic-infused, and thick with heavy cream and more grated cheese. Once you master this creamy chicken masterpiece, it will quickly enter your permanent rotation for weeknight dinners and special occasions alike.

Decoding the Creamy Parmesan Crust

The secret to achieving that restaurant-quality finish lies in the layering process. We aren’t just sprinkling a bit of Parmesan on top; we are integrating it into the breading mixture itself, ensuring that every bite delivers a sharp, salty punch. Using panko breadcrumbs, rather than standard breadcrumbs, is crucial here. Panko delivers a lighter, airier crispness that seals in the chicken’s juices and provides a satisfying auditory crunch that regular breadcrumbs simply cannot match.

Gathering Your Culinary Arsenal: Ingredients

Before you embark on this delicious journey, ensure your pantry is stocked. Precision in measurement matters, especially for the coating and the sauce, to guarantee that signature flavor profile of Longhorn Steakhouse Parmesan Chicken.

For the Chicken and Coating

• 4 medium chicken breasts, boneless and skinless
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1½ cups panko breadcrumbs
• 1 cup freshly grated Parmesan cheese (plus extra for the sauce)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon paprika
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil (for searing)

For the Rich Cream Sauce

• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1½ cups heavy cream
• ½ cup chicken broth (low sodium)
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Mastery: Making Longhorn Steakhouse Parmesan Chicken

Follow these steps closely to ensure flawless execution and a dish that truly rivals the steakhouse experience.

Preparing the Chicken

First, preparation is paramount. Place your chicken breasts between two pieces of plastic wrap. Gently pound them until they are about ½ inch thick. This ensures even cooking and keeps them incredibly tender. Pat the chicken dry, then season both sides generously with salt and pepper.

Set up your dredging station in three shallow dishes: In the first dish, combine the flour, garlic powder, Italian seasoning, and paprika. In the second, whisk the eggs. In the third, mix the panko and the 1 cup of grated Parmesan cheese.

Dredge each chicken breast first in the flour mixture, shaking off the excess. Next, dip it completely into the egg mixture. Finally, press the chicken firmly into the panko-Parmesan mixture, ensuring the entire surface is evenly coated. Set the coated chicken aside.

The Searing and Baking Phase

Preheat your oven to 400°F (200°C). Heat the olive oil in a large oven-safe skillet (cast iron works beautifully) over medium-high heat. Once the oil shimmers, carefully place the coated chicken breasts into the pan, making sure not to overcrowd it; work in batches if necessary.

Sear the chicken for about 3–4 minutes per side until a deep golden-brown crust forms. This crucial searing step locks in the flavor and ensures the maximum crispiness. Once both sides are beautifully golden, transfer the skillet directly into the preheated oven. Bake for 10–12 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the oven and keep it warm.

Crafting the Velvety Sauce

While the chicken is baking, you can prepare the creamy Parmesan sauce. If you used two skillets, you can prepare the sauce in a clean saucepan. If you used one oven-safe skillet, simply wipe it clean and return it to the stovetop over medium heat. Melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant—don’t let the garlic brown!

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan; those are flavor gold. Reduce the broth slightly, about 2 minutes. Now, reduce the heat to low and whisk in the heavy cream. Let it simmer gently for 5 minutes until it thickens slightly. Remove the pan from the heat and stir in the remaining ½ cup of Parmesan cheese until the sauce is smooth and velvety. Taste and adjust seasoning with salt and pepper.

To serve, ladle a generous amount of the creamy sauce onto the plate and place the crispy parmesan crusted chicken on top. Garnish with fresh chopped parsley and maybe a light dusting of extra Parmesan, just for good measure.

Perfecting the Cooking Process

The most efficient path to this masterpiece involves multitasking. Sear the chicken first to develop that unbeatable crust, then transfer it immediately to the oven. While the chicken bakes, use that time wisely to start and finish the creamy garlic Parmesan sauce and prepare any side dishes, ensuring everything finishes cooking simultaneously.

Add Your Touch

Feel free to customize this dish to suit your palate. Try adding a pinch of red pepper flakes to the sauce for a subtle kick, or incorporate sun-dried tomatoes into the cream sauce for added depth. Substituting dried basil for Italian seasoning will give the crust a brighter flavor, or swap the standard Parmesan for an aged variety for a nuttier profile.

Storing & Reheating

If you find yourself with leftovers—a rare occurrence—store the chicken and the sauce separately in airtight containers in the refrigerator for up to three days. To reheat, the best method is placing the chicken on a baking sheet and warming it in a 350°F oven for about 10 minutes to maintain crispness, while gently reheating the sauce on the stovetop.

Expert Tips from the Kitchen Vault

The very first time I made this for guests, I forgot to pound the chicken and the center was disappointingly dry. Pounding the chicken changed everything, ensuring restaurant-level juiciness every single time.

• Always use freshly grated Parmesan cheese for the coating, as the pre-shredded variety contains anti-caking agents that prevent it from forming that perfectly crisp crust.
• Ensure your oil is sufficiently hot before searing; if the oil is too cool, the breading will absorb the fat instead of forming a solid, golden exterior.
• Do not overthicken the sauce; it will continue to reduce and thicken further as it cools, so aim for a slightly looser consistency right before serving.

Frequently Asked Questions About Parmesan Chicken

Can I use frozen chicken breasts?

You can use frozen chicken breasts, but you must thaw them completely before pounding and preparing them. Excess moisture from partially frozen chicken will prevent the crust from adhering properly, resulting in a soggy coating.

What is the secret to a crispy parmesan crust?

The secret is twofold: using panko breadcrumbs, which are flakier than traditional crumbs, and searing the chicken thoroughly in hot oil before baking. This initial high-heat exposure sets the crust and prevents it from steaming in the oven.

What sides pair best with this dish?

Because the Longhorn Steakhouse Parmesan Chicken is so rich and creamy, it pairs wonderfully with lighter sides. A simple lemon-dressed arugula salad, roasted asparagus, or garlic mashed potatoes are excellent choices that balance the meal beautifully.

How can I make the sauce even thicker?

If your sauce seems too thin, you can create a simple slurry by mixing one teaspoon of cornstarch with two teaspoons of cold water. Whisk this mixture slowly into the simmering sauce and let it cook for one minute until it reaches your desired thickness.

There you have it—the definitive guide to recreating one of the most beloved dishes from a famous steakhouse, right in your own kitchen. Forget the reservation, skip the wait, and settle in for a creamy, crispy, savory meal that truly tastes like you stole the recipe straight from the chef’s binder. Enjoy the journey, and prepare for endless compliments on your incredible Longhorn Steakhouse Parmesan Chicken!

I once tried to recreate this famous cheesy chicken dish using instant mashed potatoes as breading. It did not go well. My family still refers to that night as “The Great Potato Dust Debacle,” and they remain suspicious of anything served on a Tuesday. But persistence pays off, especially when chasing that dreamy, golden, crunchy Longhorn Steakhouse Parmesan Chicken. After many attempts and much cleanup, we finally cracked the code, transforming a beloved restaurant dish into a weeknight hero. Get ready for a chicken dish so profoundly satisfying, you’ll momentarily forget the woes of doing the dishes.

The Quest for Perfect Copycat Parmesan Crusted Chicken

We’re not just making baked chicken; we’re creating textural artistry. The brilliance of this dish lies in layering flavors—a robust, crisp Panko crust, a creamy garlic sauce that clings perfectly, and a final blast of heat for that deeply melted cheese topping. This multi-step process ensures the chicken remains incredibly juicy while the exterior achieves maximum crunch. Trust me, skipping the pre-sauce layer is a recipe for a soggy disappointment. We demand textural excellence for this restaurant-style cheesy chicken!

The Secret Sauce: Why This Recipe Tastes So Good

The foundation of this specific savory breaded chicken delight is a simple yet powerfully flavored cream and garlic mixture. To enhance depth without resorting to heavy ingredients, we utilize a splash of quality chicken broth and a hint of apple cider vinegar for necessary brightness. This subtle tangy foundation cuts through the richness of the cheese, ensuring every bite feels balanced and addictive rather than overwhelmingly heavy. You’ll drizzle this luxurious sauce over the chicken immediately before its final, fiery cheese blanket emerges bubbling from the oven.

Gather Your Arsenal: Ingredients for Longhorn Steakhouse Parmesan Chicken

Success starts with organization. Make sure you have all your components measured and laid out before you begin the breading process. A clean assembly line is a fast assembly line, preventing cross-contamination and maximizing your coating adherence. Don’t skimp on the quality of your Parmesan cheese here; the better the cheese, the deeper the flavor of the crust.

• 4 Boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 cup All-purpose flour
• 2 large Eggs, beaten
• 2 cups Panko breadcrumbs
• 1 cup Freshly grated Parmesan cheese (divided)
• 2 teaspoons Garlic powder
• 1 teaspoon Dried parsley flakes
• Salt and freshly ground black pepper to taste
• 2 tablespoons Unsalted butter
• 2 cloves Garlic, minced
• 1/2 cup Heavy cream
• 1/4 cup Chicken broth (low sodium)
• 1 teaspoon Apple cider vinegar

Prep Steps: Getting the Chicken Ready

Pound those chicken breasts! Aim for a uniform thickness of about half an inch across the entire cutlet. This critical step ensures even cooking and prevents the thinner edges from drying out while the thicker center finishes. Next, establish your breading stations: one shallow dish for seasoned flour, one for the egg wash, and one for the Panko and Parmesan mixture. Dredge the chicken lightly in the flour, shaking off the excess, dip it entirely in the egg wash, and finally press firmly into the Panko blend. Don’t be shy; pack that coating on like you’re loading luggage for a six-month trip abroad.

Baking & Broiling: Achieving that Golden Crust

Preheat your oven to 400°F (200°C) and place the breaded chicken on a lightly oiled baking sheet. Bake the chicken until it is nearly done—typically around 18 minutes, depending on the thickness of your cutlets. Meanwhile, quickly melt the butter and sauté the minced garlic, then stir in the cream, broth, and apple cider vinegar, cooking until slightly thickened. Once the chicken reaches an internal temperature of about 155°F (68°C), spoon the warm creamy sauce over the tops and sprinkle with the remaining Parmesan. Switch the oven to the broiler setting and move the tray to the rack closest to the heat. Watch it like a chicken! Broilers operate at the speed of light and can turn magnificent golden crusts into charcoal nuggets faster than you can yell “Dinner’s ready!”

Serving Suggestions and Pairings for Your Copycat Cheesy Chicken

This hearty, rich dish pairs wonderfully with lighter, fresher accompaniments to balance the creaminess. Consider serving this magnificent Longhorn Steakhouse Parmesan Chicken alongside steamed asparagus drizzled with lemon zest, or perhaps a mountain of creamy, fluffy mashed potatoes made with rich butter. If you crave something green, a simple arugula salad tossed in a sharp vinaigrette provides a necessary contrast to the richness of the cheese and cream. The goal is to provide textural contrast and bright flavors that enhance, rather than compete with, the main event. Don’t let this masterpiece dine alone!

Conclusion for Longhorn Steakhouse Parmesan Chicken

Recreating the magic of Longhorn Steakhouse Parmesan Chicken at home is not just achievable—it’s ridiculously satisfying. This recipe offers that perfect trifecta: crispy exterior, juicy chicken, and a decadent, creamy garlic-Parmesan topping. We successfully nailed the balance by incorporating Panko for superior crunch and using broth and vinegar for a nuanced sauce without resorting to heavy or restricted ingredients. Skip the crowded restaurant experience and wow your dinner guests with this truly impressive copycat cheesy chicken recipe. This dish proves that sometimes, the best steakhouse sideshow is actually a chicken star.

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FAQs

How do I ensure my copycat Longhorn Steakhouse Parmesan Chicken stays crispy?

The key to maximum crispiness is using Panko breadcrumbs instead of regular breadcrumbs, as they provide superior texture and hold up better under the creamy sauce. Crucially, ensure you pat the chicken dry before dredging and coat it heavily and firmly in the breading mixture. Furthermore, bake the chicken mostly through before applying the sauce and cheese topping. The final brief broil melts the cheese without steaming the crunchy crust below, guaranteeing a satisfyingly crispy result every time you make this restaurant favorite.

Can I prepare the Longhorn Steakhouse Parmesan Chicken ahead of time?

You can certainly handle some prep work in advance to save time on busy weeknights. Prepare the chicken breasts by pounding them thin and coating them completely in the breadcrumb mixture. Store these uncooked, breaded cutlets in the refrigerator for up to 24 hours, placing parchment paper between layers to prevent sticking. Wait to mix and prepare the creamy sauce until right before baking. Baking immediately after coating is always best for optimal texture, but this advance preparation significantly speeds up dinner prep.

What is the best type of cheese to use for this savory breaded chicken?

While any Parmesan will technically work, using high-quality, freshly grated Parmesan cheese makes a noticeable difference in the final product’s flavor and texture. Pre-grated cheeses often contain anti-caking agents that hinder the smooth melting process we desire for this dish. Look for Parmigiano Reggiano if possible, or another imported Italian Parmesan. Combining the shredded Parmesan with a touch of shredded Mozzarella, especially for the topping layer, ensures the final crust is gooey and deeply savory, perfectly complementing the chicken.

I don’t have an oven; can I air fry this Longhorn Steakhouse Parmesan Chicken recipe?

Yes, the air fryer is an excellent alternative that often provides an even crisper crust with less fat! Preheat your air fryer to 375°F (190°C). Lightly spray the breaded chicken cutlets with cooking spray before placing them in the basket. Cook for about 12 to 15 minutes, flipping halfway through, until the chicken reaches 165°F internally. Once cooked, spoon the warm cream sauce and cheese topping onto the chicken and return it to the air fryer for 1 to 2 minutes until the cheese is melted and bubbly. Ensure the fan doesn’t blow away the breading.