Note
This page shows an easy copycat recipe and tips for making the chicken at home.
introduction
This Copycat Longhorn Steakhouse Parmesan Crusted Chicken is crisp on the outside and tender inside. It uses simple pantry items. If you like rich Parmesan flavors, try this easy dish and also check this baked Caesar chicken with creamy Parmesan sauce for another easy Parmesan chicken idea.
why make this recipe
You will get a tasty, crunchy crust with very little work. The bake method keeps the chicken juicy. It works well for weeknights and for guests. The ingredients are common and quick to mix.
how to make Copycat Longhorn Steakhouse Parmesan Crusted Chicken
Follow these clear steps to make the dish.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons Italian seasoning
- 2 tablespoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
Directions :
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- In another bowl, combine the mayonnaise and Dijon mustard.
- Dip each chicken breast in the mayonnaise mixture, then coat with the breadcrumb mixture, pressing the crumbs onto the chicken to adhere.
- Place the coated chicken breasts on a greased baking sheet.
- Drizzle with olive oil.
- Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
how to serve Copycat Longhorn Steakhouse Parmesan Crusted Chicken
Serve the chicken hot. It goes well with a green salad, steamed vegetables, or mashed potatoes. For a pasta side, try pairing it with creamy Cajun chicken rotini with garlic Parmesan sauce for a tasty meal.
how to store Copycat Longhorn Steakhouse Parmesan Crusted Chicken
Let the chicken cool to room temp. Put it in an airtight container. Store in the fridge for up to 3 days. To reheat, use the oven at 350°F (175°C) for 10–15 minutes to keep the crust crisp.
tips to make Copycat Longhorn Steakhouse Parmesan Crusted Chicken
- Pound the chicken to even thickness so it cooks evenly.
- Press the crumb mix firmly so it sticks well.
- Use fresh grated Parmesan for the best taste.
- Do not overcrowd the baking sheet. Give each breast space for crisping.
- If you want extra crisp, broil for 1–2 minutes at the end, watching closely.
variation (if any)
- Add lemon zest to the breadcrumb mix for a bright flavor.
- Use panko breadcrumbs for a lighter, crunchier crust.
- Swap Dijon for spicy mustard for a small kick.
FAQs
Q: Can I freeze this chicken?
A: Yes. Freeze cooked chicken in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work well. Adjust bake time until they reach safe internal temp.
Q: Is mayonnaise needed?
A: The mayo helps the crumbs stick and adds moisture. You can use beaten egg as a swap.
Q: How do I know the chicken is done?
A: Use a meat thermometer. Cook until the internal temp is 165°F (74°C).
Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs and check the Parmesan label.
Conclusion
For a full copycat guide and extra tips, see this detailed recipe at Copycat Longhorn Parmesan Crusted Chicken – The Cozy Cook.
Parmesan Crusted Chicken
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- In another bowl, combine the mayonnaise and Dijon mustard.
- Dip each chicken breast in the mayonnaise mixture, then coat with the breadcrumb mixture, pressing the crumbs onto the chicken to adhere.
- Place the coated chicken breasts on a greased baking sheet.
- Drizzle with olive oil.
- Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.