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A plate featuring LongHorn Steakhouse Parmesan Chicken, garnished and ready to serve.

Longhorn Steakhouse Parmesan Chicken with Creamy Pan Sauce

Enjoy restaurant-quality Parmesan Chicken at home with this recipe inspired by Longhorn Steakhouse, featuring crispy pan-fried chicken breasts finished in the oven and topped with a rich, creamy pan sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts (about 6-8 oz each)
Breading
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese , plus extra for serving
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 1 tsp salt , or to taste
  • 1/2 tsp black pepper , or to taste
Cooking
  • 2-3 tbsp olive oil , for pan-frying
Sauce
  • 2 tbsp butter
  • 1/2 cup chicken broth (low sodium)
  • 1/4 cup heavy cream (optional, for a richer sauce)
  • 2 tbsp fresh parsley, chopped , for garnish

Equipment

  • Oven
  • Shallow dishes (3)
  • Oven-safe skillet (cast iron)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Pat chicken breasts dry and butterfly or pound them to 1/2 to 3/4-inch thickness.
  2. Set up three shallow dishes. Combine flour with 1/2 tsp salt and 1/4 tsp pepper in Dish 1. Whisk eggs in Dish 2. Mix Panko, 1/2 cup Parmesan, garlic powder, onion powder, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper in Dish 3.
Breading and Cooking
  1. Dredge each chicken breast in flour, then egg, then firmly press into the Panko-Parmesan mixture.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and crispy, working in batches.
  3. Transfer skillet to the preheated oven and bake for 10-15 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Sauce and Serving
  1. While chicken bakes, drain most oil from the skillet. Add butter, chicken broth, and scrape up fond. Bring to a simmer, then stir in heavy cream (if using) and a pinch of Parmesan; cook for 2-3 minutes until slightly thickened.
  2. Remove chicken from the oven and let rest for 5 minutes. Drizzle with pan sauce and garnish with parsley and extra Parmesan.

Notes

Pounding the chicken to an even thickness ensures uniform cooking. For a less rich sauce, you can omit the heavy cream. Using a cast iron skillet helps achieve a beautiful sear and is oven-safe for finishing the chicken. Always allow the chicken to rest after cooking to keep it juicy.