Longhorn Garlic Parmesan Crusted Chicken is a popular dish from the Longhorn Steakhouse menu, known for its juicy chicken breast topped with a golden, garlicky Parmesan crust. This copycat recipe brings the restaurant-quality flavor into your kitchen, featuring a perfectly seasoned and pan-seared chicken breast finished with a rich, cheesy crust. It’s a decadent and flavorful meal that pairs wonderfully with a variety of sides, making it a perfect choice for a special dinner at home.
Why You’ll Love Longhorn Garlic Parmesan Crusted Chicken
- Restaurant-Quality Meal: Enjoy the flavors of dining out right at your dinner table.
- Rich and Flavorful: The combination of garlic, Parmesan, and herbs creates a deliciously savory crust.
- Versatile: Serve with vegetables, pasta, or a salad for a complete meal.
- Impressive: Perfect for special occasions or when you want to impress your guests with your culinary skills.
Ingredients Notes
- Chicken Breasts: Boneless, skinless chicken breasts are the best choice for this recipe. Pound them to an even thickness for uniform cooking.
- Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and offers the best flavor.
- Garlic: Minced garlic adds a punch of flavor that’s essential to the crust.
- Breadcrumbs: Panko breadcrumbs provide a crunchier texture, but regular breadcrumbs can also be used.
- Seasonings: Italian seasoning, garlic powder, and paprika enhance the chicken and crust with aromatic herbs and a hint of spice.
- Butter: Used for cooking the chicken and creating the garlic Parmesan mixture, adding richness to the dish.
Recipe Steps
- Prep the Chicken: Season the chicken breasts with salt, pepper, Italian seasoning, garlic powder, and paprika. Lightly pound them to an even thickness.
- Cook Chicken: In a skillet, heat butter over medium heat. Add the chicken breasts and cook until golden brown on both sides and cooked through. Remove from the skillet and set aside.
- Make the Crust Mixture: In the same skillet, add a bit more butter and sauté the minced garlic until fragrant. Mix in the breadcrumbs, Parmesan cheese, and a bit more Italian seasoning, stirring until the mixture is golden brown.
- Top the Chicken: Spoon the garlic Parmesan crust mixture over the cooked chicken breasts, pressing lightly to adhere.
- Broil (Optional): For an extra golden crust, place the topped chicken breasts under the broiler for a few minutes until bubbly and slightly browned.
- Serve: Garnish with fresh parsley or basil, if desired, and serve immediately with your choice of sides.
Storage and Reheating
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the oven or on the stovetop over low heat to preserve the moisture of the chicken and the crispiness of the crust.
Easy Homemade Garlic Parmesan Crusted Chicken
Ingredients
For the Chicken:
- Boneless, skinless chicken breasts: 4 (about 6-8 ounces each)
- Salt: to taste
- Black pepper: to taste
- Olive oil: 2 tablespoons, for cooking
For the Garlic Parmesan Crust:
- Breadcrumbs: 1 cup (Panko breadcrumbs work well for extra crunch)
- Parmesan cheese: 1/2 cup, freshly grated
- Garlic: 3 cloves, minced
- Italian seasoning: 1 teaspoon
- Butter: 4 tablespoons, melted
- Fresh parsley: 2 tablespoons, finely chopped (optional, for garnish)
For the Cream Sauce:
- Heavy cream: 1 cup
- Chicken broth: 1/2 cup
- Garlic: 2 cloves, minced
- Parmesan cheese: 1/4 cup, grated
- Salt and pepper: to taste
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- Make the Garlic Parmesan Crust:
- In a bowl, mix together the breadcrumbs, grated Parmesan cheese, minced garlic, and Italian seasoning.
- Brush each chicken breast with melted butter, then press the breadcrumb mixture onto the top of each breast, making sure it’s well coated.
- Bake the Chicken:
- Place the skillet in the preheated oven and bake the chicken for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the crust is golden and crispy.
- Prepare the Cream Sauce:
- While the chicken is baking, prepare the sauce. In the same skillet used for searing the chicken (over medium heat), add a bit more butter and the minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in the grated Parmesan cheese and continue to simmer until the sauce thickens slightly, about 3-5 minutes. Season with salt and pepper to taste.
- Serve:
- Once the chicken is done, let it rest for a few minutes. Serve the chicken with the cream sauce drizzled over the top and garnished with fresh parsley, if desired.
