Why should I sear the chicken first?

Searing first gives the breadcrumb coating its golden color before the chicken goes into the baking dish. The oven then finishes the chicken while melting the mozzarella-parmesan topping. Skipping the skillet step can leave the coating paler and less crisp beneath the cheese. Keep the heat at medium so the crumbs brown rather than scorch.

Can I use chicken thighs instead?

Yes, boneless skinless chicken thighs can be used in place of the chicken breasts. They will still take the flour, egg, and breadcrumb coating well and can remain notably juicy. Their shape and thickness may differ from breasts, so baking time can vary. Check each piece individually rather than relying only on the timing listed for breasts.

Can I bread the chicken ahead?

Yes, the article says the chicken can be breaded ahead and refrigerated until you are ready to cook. This lets the flour, egg, and crumb station be completed before dinner time. Keep the topping and sauce components separate until cooking so their textures stay as intended. Arrange the breaded pieces in a single layer so the coating is not disturbed.

Can I freeze cooked Parmesan chicken?

Yes, the cooked chicken can be frozen in an airtight container. The cheese topping and breadcrumb coating may soften somewhat after thawing and reheating, but the chicken remains convenient for later meals. Freeze portions separately if you want to reheat only what you need. Let the chicken cool before packing it so trapped steam does not soften the crust.

What is the best way to reheat it?

Reheat leftovers in the oven, as the source recommends, to help preserve the crisp breadcrumb coating. The topping will soften and remelt while the chicken warms through. A covered container or microwave can create steam that makes the crust softer. Spoon any reserved creamy parmesan sauce around the chicken after reheating rather than over the crust beforehand.

Longhorn Steakhouse Parmesan Chicken with Crispy Crust and Creamy Garlic Sauce

By Olivia HayesOct 8, 2026

Prep

15 min

Total

15 min

Servings

Level

Easy

Jump to recipe

Searing the breaded chicken first sets a golden crust before the oven finishes the centers, helping the coating stay crisp beneath the topping. This Longhorn Steakhouse Parmesan Chicken copycat pairs juicy chicken breasts with melted mozzarella, parmesan, garlic, and creamy parmesan sauce.

Flour, eggs whisked with milk, and Italian breadcrumbs create the layered coating, while grated parmesan and Italian seasoning add savory flavor throughout the crust. After the chicken is seared in olive oil, a topping of mozzarella, parmesan, garlic, and melted butter goes on before baking. A separate sauce of butter, garlic, heavy cream, and parmesan is spooned around the finished chicken.

The skillet step should leave both sides golden brown, not fully cooked, because the chicken continues in the oven. Pressing the breadcrumbs firmly onto each breast helps the coating adhere during searing. Thick breasts should be pounded slightly for more even cooking; uneven pieces can brown outside while the thicker centers lag behind. The cheese topping is ready when it is melted and bubbly.

Serve the chicken with garlic mashed potatoes, buttered pasta, roasted broccoli, Caesar salad, rice pilaf, garlic bread, or green beans. Leftovers can be kept in an airtight container, and oven reheating helps the breadcrumb coating stay crisper than quicker methods.

Why you'll love this recipe

The flour, egg, and breadcrumb sequence builds a sturdy coating because each layer gives the next one something to cling to.
Pan-searing creates the golden exterior before baking, so the chicken develops color without needing to stay in the skillet until fully cooked.
Pounding thick breasts slightly promotes even cooking because thinner, more uniform pieces finish at a similar pace in the oven.
Mozzarella and parmesan melt into a browned, bubbly topping because the cheese mixture includes melted butter and bakes directly over the crust.
The garlic parmesan sauce stays smooth and creamy when it is gently simmered, giving the plated chicken a rich sauce without soaking the crust.
A short rest before serving helps the cooked chicken settle after baking, making it easier to portion beneath the melted cheese topping.

Instructions

Preheat the oven to 375°F and lightly grease a baking dish.

Pound thick chicken breasts slightly so they cook evenly.

Place the flour in one shallow bowl.

Whisk the eggs and milk together in a second bowl.

Combine the breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper in a third bowl.

Dredge each chicken breast in flour, dip it in the egg mixture, and coat it well in the breadcrumb mixture, pressing the crumbs firmly onto the chicken.

Heat the olive oil in a large skillet over medium heat.

Cook the chicken for 3–4 minutes per side, until golden brown.

Transfer the chicken to the prepared baking dish.

Mix the mozzarella, parmesan, garlic, and melted butter in a small bowl.

Spoon the cheese mixture over each piece of chicken.

Bake for 15–20 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.

While the chicken bakes, melt the butter in a saucepan over medium heat.

Add the garlic and cook for 30 seconds.

Stir in the heavy cream and parmesan cheese, then simmer gently until smooth and creamy.

Spoon the creamy parmesan sauce around the chicken before serving.

Optionally broil for 1–2 minutes for extra golden cheese.

Let the chicken rest for 5 minutes, then garnish with fresh parsley and extra parmesan cheese if desired.

FAQ

The chicken is done when it reaches the recipe’s stated internal temperature and the cheese is melted and bubbly. The crust should be golden from the skillet, while the oven finishes the center. Do not judge doneness by browning alone, since the chicken is intentionally not fully cooked after searing. Use an instant-read thermometer in the thickest part of a breast.

Dinner Chicken Turkey American Quick Meals Baking

Longhorn Steakhouse Parmesan Chicken with Crispy Crust and Creamy Garlic Sauce

Name: Longhorn Steakhouse Parmesan Chicken with Crispy Crust and Creamy Garlic Sauce
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 0.5 cup all-purpose flour; 2 large eggs; 0.25 cup milk; 1 cup Italian breadcrumbs; 0.5 cup grated parmesan cheese; 1 tsp Italian seasoning; salt (to taste); black pepper (to taste); 2 tbsp olive oil; 1 cup shredded mozzarella cheese; 0.5 cup grated parmesan cheese (for topping); 2 cloves garlic (minced, for topping); 2 tbsp butter (melted, for topping); 2 tbsp butter (for sauce); 2 cloves garlic (minced, for sauce); 1 cup heavy cream; 0.5 cup grated parmesan cheese (for sauce); salt (to taste, for sauce); black pepper (to taste, for sauce); fresh parsley (optional garnish); parmesan cheese (optional extra garnish)

By Olivia HayesOct 8, 2026

Prep

15 min

Total

15 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

The flour, egg, and breadcrumb sequence builds a sturdy coating because each layer gives the next one something to cling to.
Pan-searing creates the golden exterior before baking, so the chicken develops color without needing to stay in the skillet until fully cooked.
Pounding thick breasts slightly promotes even cooking because thinner, more uniform pieces finish at a similar pace in the oven.
Mozzarella and parmesan melt into a browned, bubbly topping because the cheese mixture includes melted butter and bakes directly over the crust.
The garlic parmesan sauce stays smooth and creamy when it is gently simmered, giving the plated chicken a rich sauce without soaking the crust.
A short rest before serving helps the cooked chicken settle after baking, making it easier to portion beneath the melted cheese topping.

Ingredients

Servings4

•4 boneless skinless chicken breasts
•0.5 cup all-purpose flour
•2 large eggs
•0.25 cup milk
•1 cup Italian breadcrumbs
•0.5 cup grated parmesan cheese
•1 tsp Italian seasoning
•salt (to taste)
•black pepper (to taste)
•2 tbsp olive oil
•1 cup shredded mozzarella cheese
•0.5 cup grated parmesan cheese (for topping)
•2 cloves garlic (minced, for topping)
•2 tbsp butter (melted, for topping)
•2 tbsp butter (for sauce)
•2 cloves garlic (minced, for sauce)
•1 cup heavy cream
•0.5 cup grated parmesan cheese (for sauce)
•salt (to taste, for sauce)
•black pepper (to taste, for sauce)
•fresh parsley (optional garnish)
•parmesan cheese (optional extra garnish)

Instructions

1
Preheat the oven to 375°F and lightly grease a baking dish.
2
Pound thick chicken breasts slightly so they cook evenly.
3
Place the flour in one shallow bowl.
4
Whisk the eggs and milk together in a second bowl.
5
Combine the breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper in a third bowl.
6
Dredge each chicken breast in flour, dip it in the egg mixture, and coat it well in the breadcrumb mixture, pressing the crumbs firmly onto the chicken.
7
Heat the olive oil in a large skillet over medium heat.
8
Cook the chicken for 3–4 minutes per side, until golden brown.
9
Transfer the chicken to the prepared baking dish.
10
Mix the mozzarella, parmesan, garlic, and melted butter in a small bowl.
11
Spoon the cheese mixture over each piece of chicken.
12
Bake for 15–20 minutes, until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
13
While the chicken bakes, melt the butter in a saucepan over medium heat.
14
Add the garlic and cook for 30 seconds.
15
Stir in the heavy cream and parmesan cheese, then simmer gently until smooth and creamy.
16
Spoon the creamy parmesan sauce around the chicken before serving.
17
Optionally broil for 1–2 minutes for extra golden cheese.
18
Let the chicken rest for 5 minutes, then garnish with fresh parsley and extra parmesan cheese if desired.