Go Back
Longhorn Parmesan Chicken, a delicious featured image showcasing the cheesy and golden-brown perfection of this popular dish.

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
Cook Time 35 minutes
Total Time 1 hour
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.