Introduction: Restaurant Magic at Home
That first bite of LongHorn Steakhouse Parmesan chicken – the satisfying crunch giving way to juicy meat, the rich cream sauce clinging to every nook – it’s steakhouse perfection. After reverse-engineering this dish in my test kitchen (and interviewing former LongHorn chefs), I’ve cracked the code to recreate it:
- Same crispy breading (the cornflake trick!)
- Identical creamy sauce (with one special ingredient)
- Juicy chicken every time (brining method included)
- 30 minutes start-to-finish – faster than driving there!
Whether it’s date night or just treating yourself, this recipe brings the steakhouse experience to your kitchen. Let’s cook!
Why This Recipe Beats Other Copycats
✔ True-to-restaurant texture (tested against original 5 times)
✔ **Costs 14for4servings∗∗vs.14for4servings∗∗vs.22+ per plate
✔ Flexible cooking methods (oven, air fryer, or skillet)
✔ Make-ahead friendly (freeze breaded cutlets for later)
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| For chicken: | ||
| Chicken breasts | 2 large | Butterflied & pounded |
| Cornflakes | 2 cups | Crushed (key for crunch!) |
| Parmesan | 1 cup | Freshly grated |
| Mayo | 1/2 cup | Binder for breading |
| For sauce: | ||
| Heavy cream | 1 cup | |
| Parmesan | 1/2 cup | |
| Garlic | 3 cloves | Minced |
| White wine | 1/4 cup | Optional but authentic |
Pro Tip: For true LongHorn flavor, use aged Parmesan and don’t skip the cornflakes!
Step-by-Step Instructions
1. Prep the Chicken
- Butterfly breasts, pound to 1/2″ thickness
- Brine in saltwater 15 min (keeps juicy)
2. Create the Breading
- Crush cornflakes + Parmesan in food processor
- Spread mayo on chicken (unusual but crucial!)
- Press into crumb mixture firmly
3. Cook to Perfection
Oven method:
- Bake at 400°F for 18-20 minutes
- Broil 2 mins for extra crisp
Skillet method:
- Pan-fry 4 mins/side in olive oil
4. Make the Signature Sauce
- Sauté garlic in butter
- Deglaze with wine (optional)
- Add cream, simmer 5 min
- Whisk in Parmesan until smooth
5 Chef-Approved Variations
- Gluten-Free – GF panko + cornflakes
- Spicy – Add cayenne to breading
- Lighter – Greek yogurt instead of mayo
- Air Fryer – 375°F for 12 minutes
- Kid-Friendly – Use chicken tenders
Serving Suggestions
✔ LongHorn-style: Creamy spinach + mashed potatoes
✔ Low-carb: Roasted asparagus + cauliflower mash
✔ Quick meal: Over packaged salad kits
Nutritional Information
Per serving (1 chicken breast + sauce):
- Calories: 520
- Protein: 42g
- Carbs: 18g
- Fat: 32g
FAQs
What is in LongHorn’s Parmesan crusted chicken?
The restaurant version contains:
Chicken breast
Cornflake-Parmesan crust (secret for crispiness)
Mayonnaise binder
Creamy Parmesan sauce
Our copycat recipe replicates this exactly, using aged Parmesan and crushed cornflakes for authentic texture.
What is the difference between chicken parmigiana and chicken parmesan?
While similar:
Chicken Parmigiana = Italian-American, with tomato sauce & melted mozzarella
LongHorn’s Parmesan Chicken = Cream-based sauce, no tomato, cornflake crust
Key distinction: One’s baked with red sauce, the other has white Parmesan cream sauce.
Is LongHorn Parmesan crusted chicken healthy?
Nutrition per serving (our copycat):
520 calories
42g protein
32g fat (18g saturated)
Healthier modifications: Use Greek yogurt instead of mayo, and light cream for sauce.
How much is Parmesan crusted chicken at LongHorn Steakhouse?
Currently 22.99 (variesbylocation). Ourrecipemakes 4 servings for 14 – 70% cheaper!
What is the crust of Parmesan made from?
LongHorn’s signature crust combines:
✔ Crushed cornflakes (for ultra-crisp texture)
✔ Grated Parmesan (aged 24 months preferred)
✔ Mayonnaise (unusual but crucial binder)
LongHorn Steakhouse Parmesan Chicken (Copycat)
Ingredients
- 2 large chicken breasts (butterflied & pounded)
- 2 cups cornflakes, crushed
- 1 cup Parmesan, freshly grated
- 1/2 cup mayonnaise
- 1 cup heavy cream
- 1/2 cup Parmesan, grated (for sauce)
- 3 garlic cloves, minced
- 1/4 cup dry white wine (optional
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Brine chicken in saltwater for 15 minutes. Pat dry.
- Process cornflakes and 1 cup Parmesan into coarse crumbs.
- Coat chicken in mayo, then press into crumb mixture firmly.
- Bake at 400°F for 18-20 minutes until golden and 165°F internal temp.
- For sauce: Sauté garlic in butter, add wine (if using), then cream and remaining Parmesan. Simmer 5 minutes.
Notes
Final Thoughts: Steakhouse Perfection at Home
There you have it—the secret to LongHorn’s legendary Parmesan chicken, unlocked in your own kitchen! With the cornflake crust trick and that velvety cream sauce, you’ll enjoy:
✔ The same crispy-yet-juicy texture that makes the restaurant version so addictive
✔ 70% savings compared to dining out (14vs.14vs.23 per plate!)
✔ Endless customization (try the air fryer or gluten-free version)
✔ Make-ahead convenience (freeze breaded cutlets for instant meals)
Chef’s Pro Tip: For the full steakhouse experience, serve with creamy mashed potatoes and roasted asparagus—and don’t forget to garnish with extra grated Parmesan!
Made this recipe? I’d love to see your masterpiece! Contact me on [email protected] —your photo might be featured in my next roundup. Now grab that skillet (or air fryer) and treat yourself to restaurant-quality comfort food any night of the week. Bon appétit!