The first time I bit into this copycat Longhorn parmesan crusted chicken, I was stunned by the crunchy golden coating giving way to tender, juicy meat and a stretch of salty, savory cheese. It smells amazing as it bakes, with rich butter, garlic, and toasted parmesan filling the kitchen.
You might be craving this for a special weekend dinner or as a way to jazz up a simple weeknight meal without ordering delivery. It is an easy make-ahead option for gatherings, and you can whip it up even on busy nights thanks to minimal prep and straightforward steps.
SaveThis recipe is my go when I want to feel like I am dining out at home and it has become a family favorite that sparks seconds and happy leftovers. If you love restaurant style chicken with a crunchy cheesy crust, you are going to love making this at home.
Copycat Longhorn Parmesan Crusted Chicken Recipe
Ingredients
For the chicken
For the parmesan crust
Optional finish
Instructions
- Prep and season the chicken
Pat the chicken breasts dry with paper towels, then season both sides evenly with kosher salt, black pepper, garlic powder, smoked paprika, and onion powder. Place them on a clean plate or in a shallow dish until ready to coat.
- Mix the crust ingredients
In a medium bowl, whisk together the grated parmesan, flour, garlic powder, salt, and black pepper. In a separate small bowl, beat the egg with water until smooth.
- Coat the chicken in egg
Dredge one chicken breast in the beaten egg, letting excess drip off, and place it on a clean plate. Work one piece at a time to keep the coating manageable.
- Press on the parmesan mixture
Transfer the egg coated chicken to the bowl of parmesan mixture and press gently to help the crust stick. Turn to coat all sides, then place the coated chicken on a separate plate.
- Add butter for richness
Drizzle the melted butter over the coated chicken pieces, rubbing a little onto the top to help the crust brown evenly.
- Preheat the oven and prepare baking
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with foil for easy cleanup and place the chicken breasts on it, leaving a little space between them.
- Bake until cooked through
Bake for 25 to 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the breast and the crust is deep golden brown and crispy.
- Finish and rest
Remove the chicken from the oven and brush or drizzle with the extra melted butter if desired. Let it rest for 5 minutes before slicing to keep the juices inside.
- Serve and garnish
Slice the chicken against the grain and plate it. Garnish with chopped fresh parsley and an extra little butter on top for a restaurant style finish.
- Store or reheat leftovers
Cool fully, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 degree Fahrenheit oven or air fryer until warmed through and crisp again.
Substitutions and variations
- Use panko bread crumbs instead of flour for a lighter, extra crunchy crust.
- Swap regular parmesan for aged parmesan or a combination of mozzarella and cheddar for different melt and flavor.
- Use chicken thighs instead of breasts for a more forgiving, juicy option.
- Make the recipe gluten free by using gluten free flour or crushed gluten free crackers.
- Add a pinch of cayenne or chili powder to the crust for a gentle kick.
Chloe's tips
- Pat the chicken very dry before seasoning for better crust adhesion.
- Use freshly grated parmesan for the best melt and flavor.
- Let the chicken rest for a few minutes after baking to keep it juicy.
- For extra crunch, mix panko into the parmesan crust.
- Slice against the grain for tender, easy to eat pieces.
How to store it
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven or air fryer to restore crispness instead of the microwave.
Serving suggestions
Serve this showstopping chicken with your favorite sides for a complete meal that feels special yet is simple to pull off.
- Garlic mashed potatoes or roasted potatoes
- Grilled asparagus or green beans almondine
- Creamy Caesar salad with crisp romaine
- Lemon wedges and extra parsley for brightness
Frequently asked questions
Can I make this ahead and bake later?
Yes, you can assemble the coated chicken and refrigerate it uncovered for up to 24 hours before baking. Add a few extra minutes to the bake if chicken comes straight from the fridge.
What if I do not have parmesan cheese
You can use a mix of shredded mozzarella and cheddar, or finely grated aged gouda for a similar salty, melthy crust, though the flavor will be slightly different.
Why did my crust not stick well
Make sure the chicken is dry, press the crust firmly onto the egg coated chicken, and avoid overcrowding the plate when coating.
Can I use a butter substitute
Yes, melted olive oil or avocado oil works well in place of butter for a lighter version.
Let's get cooking!
Now you can enjoy a restaurant worthy, cheesy, crispy chicken dinner at home any night of the week. I hope this Copycat Longhorn Parmesan Crusted Chicken brings that same comfort and crunch to your table, and I would love to hear how it turned out for you.
