Okay, picture this: a crazy busy weeknight, the kind where even ordering takeout feels like too much effort. That’s when this Copycat Longhorn Parmesan Crusted Chicken swoops in to save the day. It’s got that same amazing, cheesy, crispy coating as the restaurant favorite, but you can whip it up in your own kitchen with ingredients you probably already have. Forget complicated recipes – this one’s surprisingly simple, and honestly, I think it tastes even BETTER than the original! It reminds me a little of chicken parmesan but with a lighter, crispier crust.
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What is a copycat longhorn parmesan crusted chicken?
Think of Copycat Longhorn Parmesan Crusted Chicken as a restaurant-quality meal, made easy at home. What’s essentially tender chicken breasts coated in a flavorful parmesan cheese crust and baked (or grilled)? Pan-fried) to golden brown perfection. The original Longhorn version is legendary, but sometimes you just don’t want to go out, you know? How do I enjoy this recipe without leaving my house? What is the perfect comfort food that feels fancy but isn’t fussy at all? What are some of the best picky eaters to eat?
Why you’ll love this recipe?
There are so many reasons to fall in love with this Copycat Longhorn Parmesan Crusted Chicken, but let’s start with the obvious: the FLAVOR! The parmesan crust is just bursting with cheesy, savory goodness, and it gets wonderfully crispy around the edges. It’s seriously addictive. But beyond the amazing taste, it’s the simplicity that really wins me over. You don’t need any fancy equipment or culinary skills to make this; it’s so straightforward. And the ingredients are super budget-friendly – most of them are pantry staples! What I love most about this is its versatility. You can serve it with pasta, mashed potatoes, a simple salad, or even on a sandwich. It’s perfect for a weeknight dinner, a weekend lunch, or even a potluck. It is better than Chicken Parmesan because the crust isn’t breaded.
Another reason is that my kids actually cheer when I tell them we’re having this. I’ve tried other copycat recipes before that were just okay, but this one really nails that Longhorn flavor. Plus, it’s way healthier than ordering takeout, since you control all the ingredients and cooking methods. And did I mention how quick it is? From start to finish, you can have this on the table in about 30 minutes. That’s a lifesaver on those hectic evenings! If you enjoy crispy chicken recipes, you might also like my recipe for crispy baked chicken tenders, but this one’s definitely the cheesier option!
How do you make a copycat Longhorn Parmesan Crusted Chicken?
Quick Overview
How can I make a copycat Longhorn Parmesan Crusted Chicken? How do I make a simple parmesan crust? What is the beauty of this recipe? Is this a good meal to cook at home? How close is this to the restaurant version?
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts, about 6-8 ounces each. Make sure they’re relatively uniform in thickness for even cooking. You can also use chicken cutlets for even faster cooking.
For the Parmesan Crust:
1 cup grated Parmesan cheese. Freshly grates is best, but the pre-grated stuff works in a pinch. Is it the powdered kind?
1/2 cup mayonnaise. I prefer full-fat mayo for the best flavor and texture, but light mayonnaise will also work.
What is the best way to keep chicken moist? 1/4 cup sour cream
2 tablespoons Dijon mustard. Adds a little depth of flavor and helps the crust stick.
1 tablespoon olive oil. For drizzling over the chicken before baking (or for pan-frying).
Optional Add-In
1/4 teaspoon garlic powder. For extra flavor (highly recommended)
1/4 teaspoon onion powder. Another great flavor enhancer.
Pinch of red pepper flakes. For a little kick!
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. I usually use parchment paper because it makes cleanup easy. This step is important to prevent the chicken from sticking to the pan.
Step 2: Prepare the Chicken
If your chicken breasts are very thick, you can pound them to an even thickness using a meat mallet. Place them between two sheets of plastic wrap to prevent splattering. This will help them cook more evenly and prevent them from drying out.
Step 3: Mix the Parmesan Crust
In a medium bowl, combine the parmesan cheese, mayonnaise, sour cream, Dijon mustard, garlic powder, and salt. Set aside. (if using), onion powder, and red pepper flakes. Mix well until everything is evenly combined. The mixture should be thick and spreadable.
Step 4: Coat the Chicken
Place the chicken breasts on a baking sheet. Drizzle them with olive oil. Then, evenly spread the parmesan crust mixture over each chicken breast, covering the entire breast. Don’t be shy – you want a nice, thick layer of crust!
Step 5: Bake (or Pan-Fry)
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the parmesan crust is golden brown and bubbly. The internal temperature of the chicken should reach 165°F (74°C). If you prefer to pan-fry, heat a tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes per side, or until cooked through and the crust is golden brown.
Step 6: Let It Rest
Remove the chicken from the oven and let it rest for a few minutes before serving. This will help the juices redistribute, resulting in more tender and flavorful chicken.
Step 7: Serve & Enjoy
Serve your Copycat Longhorn Parmesan Crusted Chicken immediately and enjoy! Garnish with a sprinkle of fresh parsley, if desired.
What should I serve it with?
What is a copycat Longhorn Parmesan Crusted Chicken recipe? What are the different sides What are some of my favorite serving suggestions?
With Pasta:Serve it over a bed of pasta with marinara sauce. What are some good alternatives to spaghetti, fettuccine, or penne?
What is the best way to eatWhat are some good side dishes to serve with cheesy chicken?
What is the best way to serve roastWhat are some healthy ways to eat broccoli, asparagus, or Brussels sprouts?
With a Salad:A simple green salad with a vinaigrette dressing provides stout contrast to the richness of the salad.
On a Sandwich:Slice the chicken and serve it on a toasted bun with lettuce, tomato, and mayonnaise for an easy meal. What is my husband’s favorite way to eat it?
My family loves it with a side of steamed green beans and lemon butter sauce drizzled over top. Is it safe to eat chicken Can you go wrong with any of these side dishes?
How do you make a copycat longhorn parmesan crusted chicken?
Over the years, I’ve learned a few tricks that really take this Copycat Longhorn Parmesan Crusted. What is the best way to take chicken to the next level? What are the top tips for a successful career?
Pound the Chicken: What isAs I mentioned earlier, pounding the chicken breasts is crucial for even thickness. What are some ways to tenderize chicken?
Don’t Overcrowd the Pan: If you’re pan-frying the chicken, make sure not to overcrowd the pan. Cook it in batches if necessary. Overcrowding will lower the temperature of the pan and prevent the chicken from browning properly.
Use Freshly Grated Parmesan: Freshly grated parmesan cheese has a much better flavor and texture than the pre-grated stuff. It melts more evenly and creates a crispier crust.
Add Some Heat: A pinch of red pepper flakes adds a nice little kick to the parmesan crust. If you like spicy food, you can even add a little more!
Don’t Overbake: Overbaking the chicken will result in dry, tough meat. Use a meat thermometer to ensure that it’s cooked to the correct internal temperature (165°F or 74°C).
Broil for Extra Crispiness: If you want an even crispier crust, you can broil the chicken for a minute or two at the end of cooking. Just be sure to watch it carefully to prevent burning!
I also like to experiment with different cheeses in the crust. Sometimes I’ll add a little bit of shredded mozzarella or provolone for extra flavor. You can also try adding some chopped fresh herbs, like parsley or basil.
Storing and Reheating Tips
If you have any leftovers (which is rare in my house!), here are some tips for storing and reheating your Copycat Longhorn Parmesan Crusted Chicken:
Room Temperature: I really don’t recommend leaving cooked chicken out at room temperature for more than two hours. Bacteria can grow rapidly at room temperature and may cause illness.
Refrigerator Storage: Store the chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s properly cooled before storing it.
Freezer Instructions: For longer storage, you can freeze the chicken. Wrap each piece individually in plastic wrap and then place them in a freezer bag. It can be frozen for up to 2-3 months.
Reheating: To reheat the chicken, you can bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it, but the crust will be softer. If reheating from frozen, thaw it in the refrigerator overnight before reheating.
The best way to reheat the chicken is in the oven because it helps the crust stay crispy. Microwaving it can make the crust soggy.
Frequently Asked Questions
Final Thoughts
This Copycat Longhorn Parmesan Crusted Chicken is a total winner! It’s easy, flavorful, and always a crowd-pleaser. It’s definitely one of my go-to recipes for busy weeknights. If you’re looking for more easy chicken recipes, be sure to check out my other recipes for baked chicken tenders and lemon herb chicken. I really hope you give this recipe a try. I’m confident that you’ll love it as much as my family does. Happy cooking!
Herb-Crusted Grilled Chicken with Mozzarella
Ingredients
Main Ingredients
- 6 pieces boneless chicken breasts about 5-7 ounces each
- 2 cups shredded Mozzarella cheese freshly grated
- 1 cup Italian breadcrumbs panko or regular
- 3 tablespoons olive oil extra virgin
- 1 teaspoon dried basil or 2 teaspoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat your grill to medium-high heat. Brush the grates lightly with oil to prevent sticking.
- In a small bowl, mix together the Italian breadcrumbs, olive oil, dried basil, oregano, garlic powder, salt, and pepper.
- Pat the chicken breasts dry with paper towels. Coat each breast with the breadcrumb mixture, pressing gently to adhere.
- Grill the chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 160°F (71°C).
- During the last 2 minutes of grilling, sprinkle the Mozzarella evenly over each chicken breast. Close the grill lid to melt the cheese.
- Remove the chicken from the grill and let it rest for a few minutes before serving. This ensures the juices redistribute, making the chicken more tender.
