Got a craving for restaurant-quality chicken but don’t wanna leave home? This Longhorn Garlic Parmesan Crusted Chicken recipe is gonna blow your mind. Seriously. I’ve been testing chicken recipes for years and nothing comes close to this flavor combo. The crispy, garlicky crust with that melty parmesan is basically heaven on a plate.
Ingredients You’ll Need
For this restaurant-quality Longhorn Garlic Parmesan Crusted Chicken, gather these ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts – try to get ones that are similar thickness for even cooking. Organic tastes better here if you can swing it
- 2 tbsp olive oil – extra virgin works best but regular is fine too
- Salt and pepper – kosher salt gives better flavor than table salt
- 1 tsp Italian seasoning – or make your own with dried basil, oregano and thyme
For the Garlic Parmesan Crust:
- 4 cloves garlic, minced – fresh is WAY better than pre-minced jarred stuff here
- 1 cup freshly grated parmesan cheese – the pre-shredded kind won’t melt right, grate it yourself!
- 1/2 cup panko breadcrumbs – these give better crunch than regular breadcrumbs
- 1/4 cup mayonnaise – helps everything stick and adds moisture
- 2 tbsp butter, melted – salted or unsalted both work
- 1 tsp dried parsley – adds nice color and flavor
- 1/2 tsp paprika – adds subtle color and depth
If you’re avoiding dairy, you could try nutritional yeast instead of parmesan, but honestly the flavor won’t be quite the same. The mayo can be swapped for Greek yogurt if you prefer.
How to Make Longhorn Garlic Parmesan Crusted Chicken
Follow these steps for perfect Longhorn Garlic Parmesan Crusted Chicken every time:
- Preheat your oven to 425°F. This high heat is crucial for getting that crispy crust without drying out the chicken.
- Prep the chicken breasts by patting them dry with paper towels. If they’re uneven thickness, pound them a bit between plastic wrap. Season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. When oil shimmers (but before it smokes), add chicken breasts and sear for about 3-4 minutes on each side until golden brown. You’ll know it’s ready to flip when it releases easily from the pan.
- While chicken is searing, make the garlic parmesan crust mixture. In a bowl, combine minced garlic, grated parmesan cheese, panko breadcrumbs, mayonnaise, melted butter, dried parsley, and paprika. Mix until it forms a spreadable paste. If it seems too dry, add a tiny bit more mayo.
- Take the seared chicken (it’ll still be raw in middle – that’s ok!) and spread the garlic parmesan mixture evenly on top of each breast. Really pile it on thick.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, until chicken reaches internal temp of 165°F and the crust is golden and bubbly. If you want extra browning on top, broil for the final 1-2 minutes but WATCH CLOSELY – it burns fast!
- Let the chicken rest for 5 minutes before serving. This helps keep all those juices inside.
The aroma while this bakes is insane – your whole house will smell like a fancy restaurant!
Tasty Variations
Want to switch things up? Try these awesome variations of Longhorn Garlic Parmesan Crusted Chicken:
- Spicy Longhorn Chicken – Add 1/2 tsp red pepper flakes and a dash of hot sauce to the crust mixture.
- Italian Herb Upgrade – Mix in 1 tbsp fresh chopped basil and oregano to the topping for a fresher flavor profile.
- Mushroom Parmesan Chicken – Sauté 1 cup sliced mushrooms before searing the chicken, then place them on top of the chicken before adding the crust.
- Ranch Longhorn Chicken – Add 1 tbsp ranch seasoning mix to the garlic parmesan crust for a tangy twist that kids especially love.
- Lemon Garlic Version – Add 1 tsp lemon zest to the crust mixture and squeeze fresh lemon juice over the finished dish.
- Stuffed Longhorn Garlic Parmesan Chicken – Cut a pocket in thicker chicken breasts and stuff with spinach and mozzarella before adding the crust on top.
Frequently Asked Questions
Can I make Longhorn Garlic Parmesan Crusted Chicken ahead of time?
You can prep components ahead – mix the crust mixture and store in fridge up to 24 hrs. You can also sear chicken earlier in day, refrigerate, then top with mixture and bake when ready to serve. Might need extra 3-5 mins in oven if chicken is cold.
How do I store and reheat leftovers?
Store leftovers in airtight container in fridge up to 3 days. Best way to reheat is in oven at 350°F for about 10 mins to keep crust crispy. Microwave works but crust gets soggy.
What sides go well with this Longhorn Garlic Parmesan Crusted Chicken?
This chicken pairs amazing with roasted asparagus, garlic mashed potatoes, or a simple side salad. For something different, try it with our Chimichurri Chicken Thighs sauce drizzled over the sides.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs work great and stay even juicier. Just adjust cooking time – they usually need about 5 mins less in oven.
Why isn’t my crust getting crispy?
Make sure your oven is fully preheated to 425°F. Also, don’t skip the searing step! That initial sear helps develop flavor and starts the crust formation. If needed, broil for last 1-2 mins.
Is there a way to make this Longhorn Garlic Parmesan Crusted Chicken gluten-free?
Yep! Just swap the panko for gluten-free breadcrumbs or crushed pork rinds for keto version. Everything else in recipe is naturally gluten-free.
Can I use pre-shredded parmesan cheese?
You can but results won’t be as good. Pre-shredded has anti-caking agents that prevent proper melting. Freshly grated parmesan melts better and has way more flavor for authentic Longhorn Garlic Parmesan Crusted Chicken.
Time to Dig In!
There’s something special about making restaurant favorites at home. This Longhorn Garlic Parmesan Crusted Chicken has become my go-to when I wanna impress without spending hours in kitchen.
I remember first trying the original at Longhorn Steakhouse during a family dinner – I couldn’t believe how good it was. Making this at home now brings back those memories but feels even better cuz I made it myself! If you’re looking for another amazing chicken recipe after this, check out my Crispy Chicken Katsu that uses similar techniques but totally different flavors.
Don’t be surprised when this Longhorn Garlic Parmesan Crusted Chicken becomes your new family favorite – the crispy, cheesy, garlicky goodness is seriously addictive. Tag me on Instagram when you make it!
Longhorn Garlic Parmesan Crusted Chicken
Equipment
- Oven-safe skillet
- Mixing bowls
- Tongs
- Spatula
- Garlic press or knife
- Cheese grater
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Italian seasoning
For the Garlic Parmesan Crust:
- 4 cloves garlic minced
- 1 cup freshly grated parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tbsp butter melted
- 1 tsp dried parsley
- 1/2 tsp paprika
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken breasts dry. If uneven, pound to even thickness. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden brown.
- In a bowl, mix garlic, parmesan, panko, mayo, melted butter, parsley, and paprika to form a paste.
- Spread crust mixture generously on top of each seared chicken breast.
- Transfer skillet to oven and bake 15-18 minutes, until internal temp reaches 165°F. Broil for 1-2 minutes for extra browning.
- Let rest 5 minutes before serving.