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Copycat LongHorn Steakhouse Parmesan Chicken

Close-up of crispy breaded chicken breasts smothered in creamy Parmesan sauce and fresh parsley, mimicking copycat LongHorn Steakhouse Parmesan Chicken.
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Make the creamy, cheesy Parmesan Chicken you love from LongHorn Steakhouse right in your home kitchen with this reliable copycat recipe.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 4 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese (for sauce)
  • 1/4 teaspoon dried Italian seasoning
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Prepare the chicken: Place the chicken cutlets between two sheets of plastic wrap. Pound them to an even 1/2-inch thickness.
  2. Set up the breading station: In one shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. In a second dish, place the beaten eggs. In a third dish, combine the Panko breadcrumbs and 1/2 cup of grated Parmesan cheese.
  3. Dredge the chicken: Dip each cutlet first into the flour mixture, shaking off excess. Next, dip into the egg mixture, letting excess drip off. Finally, press firmly into the Panko mixture to coat both sides completely.
  4. Cook the chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken cutlets in batches for 4 to 5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and set aside on a plate. Add remaining oil and butter to the skillet.
  5. Make the sauce: Reduce the heat to medium. Pour the white wine into the skillet and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
  6. Whisk in the heavy cream and chicken broth. Bring the sauce to a gentle simmer. Stir in the 1/4 cup of Parmesan cheese and Italian seasoning. Cook, stirring constantly, until the sauce thickens slightly, about 3 to 5 minutes. Taste and add more salt or pepper if needed.
  7. Assemble the dish: Return the cooked chicken to the skillet. Spoon the creamy Parmesan sauce over the chicken. Sprinkle the tops with a little extra grated Parmesan cheese.
  8. Serve immediately, garnished with fresh parsley. This pairs well with rice pilaf or steamed broccoli.

Notes

  • For extra crispy chicken, you can bake the breaded cutlets at 400°F for 15 minutes after pan-frying for 2 minutes per side to set the crust.
  • If you prefer not to use wine, substitute it with an equal amount of chicken broth mixed with 1 teaspoon of white vinegar for a little acidity.
  • Use high-quality Parmesan cheese for the best flavor in the sauce. Freshly grated melts better than pre-shredded.

Nutrition

Find it online: https://carlacooking.com/copycat-longhorn-steakhouse-parmesan-chicken/