You know that Parmesan Chicken from Longhorn that makes you consider ordering it every single time you go there? The one with the crispy, cheesy coating that’s somehow tender and juicy inside, topped with that creamy mushroom sauce that makes you want to lick the plate? Yeah, we’re making that at home. This isn’t your basic chicken parm — this is restaurant-quality, “how did you make this so good” chicken that’ll have your family thinking you’ve been hiding some serious cooking skills. The secret is in the double coating and that ridiculously good garlic parmesan cream sauce that ties everything together. Fair warning: you might never want to pay restaurant prices for this again.
Why You’ll Love This Recipe
- It’s the actual Longhorn experience without the wait or the bill
- Crispy coating that stays crispy even with all that sauce
- That mushroom cream sauce is liquid gold
- Way more impressive than it is difficult
- Perfect for date nights at home or when you want to show off a little
- Leftovers actually reheat well (if there are any)
- You control the seasoning and can make it exactly how you like it
The Good Stuff You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (6-8 oz each)
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp buttermilk (or regular milk)
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- Vegetable oil for frying (about 2 cups)
For the Parmesan Cream Sauce:
- 3 tbsp butter
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
For Serving:
- Extra Parmesan cheese for topping
- Fresh parsley for garnish
- Lemon wedges (optional but nice)
Let’s Do This
Step 1: Prep That Chicken
Pound chicken breasts to about 3/4 inch thickness so they cook evenly (put them in a zip bag and use a meat mallet or rolling pin).
Pat completely dry and season both sides with salt and pepper. Let them sit at room temp for about 15 minutes.
Step 2: Set Up Your Breading Station
Get three shallow dishes ready:
Dish 1: Mix flour, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
Dish 2: Whisk together eggs and buttermilk.
Dish 3: Combine panko breadcrumbs and 1 cup Parmesan cheese.
Step 3: The Double Coat Magic
Dredge each chicken breast in seasoned flour, shaking off excess.
Dip in egg mixture, letting excess drip off.
Press firmly into the panko-Parmesan mixture, making sure it’s well coated on both sides.
Place on a wire rack and let rest for 10 minutes (this helps the coating stick).
Step 4: Fry It Up
Heat about 1/2 inch of oil in a large, heavy skillet to 350°F (use a thermometer if you have one).
Carefully add chicken pieces — don’t overcrowd the pan.
Fry for 4-5 minutes per side until golden brown and internal temp hits 165°F.
Transfer to a clean wire rack to drain. Keep warm in a 200°F oven while you make the sauce.
Step 5: That Legendary Sauce
In the same pan (drain most of the oil, leaving about 1 tbsp), melt butter over medium heat.
Add sliced mushrooms and cook until golden and their moisture has evaporated, about 5-6 minutes.
Add minced garlic and cook for another minute until fragrant.
Sprinkle flour over mushrooms and stir constantly for 1-2 minutes.
Slowly pour in cream and chicken broth, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
Remove from heat and stir in Parmesan, Italian seasoning, and garlic powder.
Season with salt and pepper. Stir in fresh parsley.
Step 6: Bring It Home
Place crispy chicken on plates and generously spoon that beautiful mushroom cream sauce over the top.
Sprinkle with extra Parmesan and fresh parsley.
Serve with lemon wedges on the side because that little acid brightens everything up.
Serving Suggestions
Serve with garlic mashed potatoes and steamed broccoli — just like at Longhorn.
A simple Caesar salad pairs perfectly with all that richness.
Some crusty bread for soaking up every drop of that sauce.
A glass of white wine or a cold beer completes the restaurant experience.
Switch It Up
Baked Version: Skip the frying and bake at 400°F for 20-25 minutes, flipping halfway through.
Spicy Kick: Add some cayenne to the flour mixture and red pepper flakes to the sauce.
Different Mushrooms: Try shiitake, cremini, or a mushroom blend for variety.
Lighter Sauce: Use half-and-half instead of heavy cream (it won’t be quite as rich but still delicious).
Herb Variations: Fresh thyme or basil work great in place of Italian seasoning.
Make-Ahead Tips
Bread the chicken up to 4 hours ahead and keep covered in the fridge.
The sauce can be made earlier in the day and reheated gently (add a splash of cream if it gets too thick).
Prep all your ingredients and have them ready — once you start frying, things move fast.
Questions People Actually Ask
Q: Can I use chicken thighs instead? A: Absolutely! Boneless thighs stay even juicier, just adjust cooking time slightly.
Q: What if I don’t have buttermilk? A: Regular milk works fine, or make your own by adding 1 tsp lemon juice to regular milk.
Q: Can I make this gluten-free? A: Use gluten-free flour and breadcrumbs — the rest of the recipe stays the same.
Q: My coating fell off — what happened? A: Make sure chicken is dry, let it rest after coating, and don’t move it too much while frying.
Q: Can I freeze the breaded chicken? A: Yes! Freeze on a tray, then transfer to bags. Fry from frozen, just add a few extra minutes.
Q: What’s the best oil for frying? A: Vegetable, canola, or peanut oil work great — anything with a high smoke point.
Print
Longhorn Steakhouse Parmesan Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
You know that Parmesan Chicken from Longhorn that makes you consider ordering it every single time you go there? The one with the crispy, cheesy coating that’s somehow tender and juicy inside, topped with that creamy mushroom sauce that makes you want to lick the plate? Yeah, we’re making that at home. This isn’t your basic chicken parm — this is restaurant-quality, “how did you make this so good” chicken that’ll have your family thinking you’ve been hiding some serious cooking skills. The secret is in the double coating and that ridiculously good garlic parmesan cream sauce that ties everything together. Fair warning: you might never want to pay restaurant prices for this again.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp buttermilk (or regular milk)
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- Vegetable oil for frying (about 2 cups)
For the Parmesan Cream Sauce:
- 3 tbsp butter
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
For Serving:
- Extra Parmesan cheese for topping
- Fresh parsley for garnish
- Lemon wedges (optional but nice)
Instructions
Pound chicken breasts to about 3/4 inch thickness so they cook evenly (put them in a zip bag and use a meat mallet or rolling pin).
Pat completely dry and season both sides with salt and pepper. Let them sit at room temp for about 15 minutes.
Get three shallow dishes ready:
Dish 1: Mix flour, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
Dish 2: Whisk together eggs and buttermilk.
Dish 3: Combine panko breadcrumbs and 1 cup Parmesan cheese.
Dredge each chicken breast in seasoned flour, shaking off excess.
Dip in egg mixture, letting excess drip off.
Press firmly into the panko-Parmesan mixture, making sure it’s well coated on both sides.
Place on a wire rack and let rest for 10 minutes (this helps the coating stick).
Heat about 1/2 inch of oil in a large, heavy skillet to 350°F (use a thermometer if you have one).
Carefully add chicken pieces — don’t overcrowd the pan.
Fry for 4-5 minutes per side until golden brown and internal temp hits 165°F.
Transfer to a clean wire rack to drain. Keep warm in a 200°F oven while you make the sauce.
In the same pan (drain most of the oil, leaving about 1 tbsp), melt butter over medium heat.
Add sliced mushrooms and cook until golden and their moisture has evaporated, about 5-6 minutes.
Add minced garlic and cook for another minute until fragrant.
Sprinkle flour over mushrooms and stir constantly for 1-2 minutes.
Slowly pour in cream and chicken broth, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
Remove from heat and stir in Parmesan, Italian seasoning, and garlic powder.
Season with salt and pepper. Stir in fresh parsley.
Place crispy chicken on plates and generously spoon that beautiful mushroom cream sauce over the top.
Sprinkle with extra Parmesan and fresh parsley.
Serve with lemon wedges on the side because that little acid brightens everything up.
Notes
Serve with garlic mashed potatoes and steamed broccoli — just like at Longhorn.
A simple Caesar salad pairs perfectly with all that richness.
Some crusty bread for soaking up every drop of that sauce.
A glass of white wine or a cold beer completes the restaurant experience.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~720 kcal
- Carbohydrates: ~28g
- Protein: ~52g