EASY LONGHORN PARMESAN CHICKEN

I remember the first time I tried Longhorn Parmesan Chicken; it was a busy weeknight, and my friend surprised me with a homemade version that tasted just like the restaurant’s. The combination of crispy, cheesy chicken and creamy sauce was an instant hit, and I’ve been recreating it ever since. Get ready to bring that restaurant-quality dish to your own kitchen—it’s easier than you think, and I promise you’ll love the results!

Unlocking the Secret to Perfect Longhorn Parmesan Chicken

Okay, friend, let’s talk Longhorn Parmesan Chicken. It’s one of those dishes that sounds fancy but is surprisingly simple to make at home. We’re talking juicy chicken breasts coated in a crispy parmesan crust, smothered in a creamy, garlicky sauce, and served over perfectly cooked pasta. Sounds dreamy, right? I’m going to break down each step, so you can achieve that restaurant-quality deliciousness in your very own kitchen. No intimidation allowed!

What Makes This Recipe So Good?

The magic of this recipe lies in a few key areas. First, the chicken needs to be juicy and tender. We’ll achieve this with a quick brine or marinade. Second, the parmesan crust has to be perfectly crisp and golden brown. Third, that creamy sauce? It needs to be rich, flavorful, and cling perfectly to the chicken and pasta. Don’t worry, I’ll guide you through each of these crucial steps.

Ingredients: Your Shopping List

Before we dive into the cooking process, let’s make sure you have everything you need. Here’s your shopping list:

• Chicken Breasts: About 2 large, boneless, skinless chicken breasts (approximately 6-8 ounces each). Look for chicken breasts that are relatively uniform in thickness for even cooking.
• Parmesan Cheese: Freshly grated parmesan cheese is a MUST. The pre-shredded stuff just doesn’t melt the same and won’t give you that amazing crust. You’ll need it for the breading and for garnishing.
• All-Purpose Flour: For the first layer of breading.
• Eggs: To help the breading adhere to the chicken.
• Italian Bread Crumbs: Adds extra texture and flavor to the crust.
• Butter: Unsalted butter is best for the sauce. It gives a richer flavor and allows you to control the salt content.
• Garlic: Fresh garlic cloves, minced. Don’t skimp on the garlic! It’s essential for that signature flavor.
• Heavy Cream: The key to that rich and creamy sauce.
• Chicken Broth: Adds depth of flavor to the sauce.
• Italian Seasoning: A blend of dried herbs that complements the parmesan and garlic.
• Salt and Pepper: To taste, of course!
• Pasta: Your favorite pasta shape. Fettuccine or linguine are classic choices, but penne or spaghetti work great too.
• Fresh Parsley: For garnish. Adds a pop of freshness and color.

Ingredient Swaps and Substitutions

Don’t have everything on hand? No problem! Here are a few substitutions you can make:

• Chicken Breasts: You can use chicken cutlets instead of full breasts to save time. Just adjust the cooking time accordingly.
• Parmesan Cheese: If you’re in a pinch, you can use Pecorino Romano cheese, but the flavor will be slightly stronger.
• Italian Bread Crumbs: Panko bread crumbs can be used for an extra crispy crust.
• Heavy Cream: Half-and-half can be used, but the sauce will be less rich.
• Chicken Broth: Vegetable broth can be used as a substitute.
• Italian Seasoning: If you don’t have Italian seasoning, you can make your own blend using dried oregano, basil, thyme, and rosemary.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, let’s get down to business. Follow these steps carefully, and you’ll be enjoying your very own Longhorn Parmesan Chicken in no time!

Step 1: Prepare the Chicken

First, we need to make sure our chicken is perfectly prepped. This involves a couple of key techniques that will ensure it’s juicy and tender.

1. Pounding the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This helps it cook evenly and prevents it from drying out.
2. Brining (Optional but Recommended): For extra juicy chicken, consider a quick brine. In a bowl, combine 4 cups of water with 1/4 cup of salt and 2 tablespoons of sugar. Submerge the chicken in the brine and let it sit in the refrigerator for 30 minutes. Rinse the chicken thoroughly after brining.
3. Pat Dry: Whether you brine the chicken or not, pat it completely dry with paper towels. This is crucial for getting a crispy crust.

Step 2: The Breading Station

Now, let’s set up our breading station. This will make the process much smoother and less messy.

1. Three Bowls: Set up three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the eggs with a tablespoon of water. In the third bowl, combine the Italian bread crumbs and grated parmesan cheese.
2. Breading Order: Dredge each chicken breast in the flour, shaking off any excess. Then, dip it into the egg mixture, making sure it’s fully coated. Finally, coat it thoroughly with the bread crumb and parmesan cheese mixture, pressing gently to help it adhere.

Step 3: Cooking the Chicken

Time to cook that beautifully breaded chicken! We’re going for golden brown and crispy perfection.

1. Heat the Oil: In a large skillet, heat about 1/4 inch of oil (vegetable or olive oil) over medium-high heat. You want the oil to be hot enough to sizzle when you add the chicken, but not so hot that it burns.
2. Cook the Chicken: Carefully place the breaded chicken breasts in the hot oil. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
3. Drain Excess Oil: Transfer the cooked chicken to a wire rack lined with paper towels to drain any excess oil. This will help keep the crust crispy.

Step 4: Making the Creamy Parmesan Sauce

This is where the magic happens! That rich, creamy sauce is what really elevates this dish.

1. Melt the Butter: In the same skillet (after wiping out any excess oil), melt the butter over medium heat.
2. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic!
3. Add the Liquids: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring occasionally.
4. Thicken the Sauce: Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly.
5. Add Parmesan and Seasoning: Stir in the remaining grated parmesan cheese and Italian seasoning. Season with salt and pepper to taste.

Step 5: Assembling the Dish

Almost there! Now we just need to put everything together.

1. Cook the Pasta: While the sauce is simmering, cook your pasta according to the package directions. Drain well.
2. Combine: Add the cooked pasta to the skillet with the creamy parmesan sauce. Toss to coat.
3. Serve: Place the Parmesan Chicken on top of the pasta.
4. Garnish: Garnish with fresh parsley and extra grated parmesan cheese.

Tips and Tricks for the Best Parmesan Chicken

Here are a few extra tips to help you achieve Parmesan Chicken perfection:

• Don’t Overcrowd the Pan: When cooking the chicken, make sure not to overcrowd the pan. Cook in batches if necessary, to ensure even browning.
• Use a Thermometer: To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature.
• Keep the Chicken Warm: If you’re not serving the chicken immediately, keep it warm in a preheated oven (200°F or 95°C).
• Add a Splash of Lemon Juice: For a brighter flavor, add a squeeze of fresh lemon juice to the sauce at the end.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the sauce.

Serving Suggestions

Longhorn Parmesan Chicken is delicious on its own, but it’s even better with a few complementary side dishes. Here are some of my favorites:

• Garlic Bread: Perfect for soaking up that creamy sauce.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts are all great choices.
• Steamed Green Beans: A light and healthy side dish.

Variations to Try

Want to mix things up a bit? Here are a few variations you can try:

• Spicy Parmesan Chicken: Add a pinch of red pepper flakes to the bread crumb mixture and the sauce for a spicy kick.
• Mushroom Parmesan Chicken: Sauté sliced mushrooms in the butter before adding the garlic for a delicious earthy flavor.
• Sun-Dried Tomato Parmesan Chicken: Add chopped sun-dried tomatoes to the sauce for a burst of flavor.
• Creamy Pesto Parmesan Chicken: Stir a spoonful of pesto into the sauce for a vibrant and herbaceous twist.

Making it Ahead

This recipe can be prepped ahead of time, making it perfect for busy weeknights.

• Prepare the Chicken: You can bread the chicken breasts a few hours in advance and store them in the refrigerator.
• Make the Sauce: The sauce can also be made ahead of time and reheated when you’re ready to serve.
• Cook the Pasta: Cook the pasta right before serving to prevent it from becoming mushy.

Storage and Reheating Instructions

Got leftovers? Here’s how to store and reheat them:

• Storage: Store leftover chicken and pasta in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chicken in the oven at 350°F (175°C) until heated through. Reheat the pasta in a skillet with a little extra sauce or cream to prevent it from drying out. You can also microwave it, but the chicken might lose some of its crispiness.

More Parmesan Chicken Recipes You’ll Love

If you’re a fan of Parmesan Chicken, here are a few other recipes you might enjoy:

• Craving a quick and satisfying dish? Try Marry Me Chicken Pasta for an explosion of flavor in every bite.
• For a comforting and easy dinner option, check out this Chicken Casserole Recipe.
• If you’re looking for a unique twist, the Parmesan Chicken Meatloaf Ultimate Recipe is a must-try.
• For a complete meal in one pan, try these Garlic Parmesan Chicken Potatoes.
• For another take on this classic dish, you’ll love this Parmesan Chicken Pasta Ultimate Recipe.
• And if you enjoy the creamy sauce, be sure to make Creamy Garlic Parmesan Chicken Pasta for a quick weeknight meal.

Final Thoughts

And there you have it! My foolproof recipe for Longhorn Parmesan Chicken. It might seem a little involved at first, but I promise you, it’s totally worth the effort. With a little practice, you’ll be whipping up this restaurant-worthy dish in no time. So go ahead, gather your ingredients, and get cooking! You’re about to impress yourself (and anyone else you share it with) with your amazing culinary skills.

Easy Longhorn Parmesan Chicken

This recipe recreates the popular Longhorn Parmesan Chicken at home. Juicy chicken breasts are coated in a crispy parmesan crust, smothered in a creamy, garlicky sauce, and served over perfectly cooked pasta. It’s easier than you think to bring this restaurant-quality dish to your own kitchen!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 2

Course: Main Course

Cuisine: American

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• 2 large boneless, skinless chicken breasts 6-8 ounces each
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup Italian bread crumbs
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 8 ounces pasta fettuccine, linguine, penne, or spaghetti
• 2 tablespoons fresh parsley, chopped
• Vegetable or olive oil for cooking

Equipment

• Meat mallet or rolling pin
• Plastic wrap or resealable bag
• Mixing bowls
• Whisk
• Large Skillet
• Wire rack
• Paper towels
• Pot for pasta
• Colander
• Measuring cups and spoons

Method

 

1. Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
2. For extra juicy chicken, consider a quick brine. In a bowl, combine 4 cups of water with 1/4 cup of salt and 2 tablespoons of sugar. Submerge the chicken in the brine and let it sit in the refrigerator for 30 minutes. Rinse the chicken thoroughly after brining.
3. Pat the chicken completely dry with paper towels.
4. Set up three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk the eggs with a tablespoon of water. In the third bowl, combine the Italian bread crumbs and half of the grated parmesan cheese.
5. Dredge each chicken breast in the flour, shaking off any excess. Then, dip it into the egg mixture, making sure it’s fully coated. Finally, coat it thoroughly with the bread crumb and parmesan cheese mixture, pressing gently to help it adhere.
6. In a large skillet, heat about 1/4 inch of oil (vegetable or olive oil) over medium-high heat.
7. Carefully place the breaded chicken breasts in the hot oil. Cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
8. Transfer the cooked chicken to a wire rack lined with paper towels to drain any excess oil.
9. In the same skillet (after wiping out any excess oil), melt the butter over medium heat.
10. Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic!
11. Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring occasionally.
12. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly.
13. Stir in the remaining grated parmesan cheese and Italian seasoning. Season with salt and pepper to taste.
14. While the sauce is simmering, cook your pasta according to the package directions. Drain well.
15. Add the cooked pasta to the skillet with the creamy parmesan sauce. Toss to coat.
16. Place the Parmesan Chicken on top of the pasta.
17. Garnish with fresh parsley and extra grated parmesan cheese.

Notes

Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary, to ensure even browning. To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. For a brighter flavor, add a squeeze of fresh lemon juice to the sauce at the end. For a spicy kick, add a pinch of red pepper flakes to the sauce. Leftover chicken and pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) until heated through. Reheat the pasta in a skillet with a little extra sauce or cream to prevent it from drying out.