Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

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Recipe Intensities (At a Glance)

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Why You’ll Love This Dish

Longhorn Steakhouse’s Parmesan Crusted Chicken is famous for a reason: juicy, seasoned chicken breast topped with a creamy, cheesy, garlicky crust that blisters under the broiler into golden-brown perfection. This copycat recipe brings that restaurant magic to your kitchen in under 35 minutes.

The crust isn’t just melted cheese—it’s a rich Parmesan cream sauce that sets like a savory custard, then broils to a crispy, lacy edge. Serve it with mashed potatoes, steamed broccoli, or a simple side salad.

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6 oz / 170g each)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the Parmesan Crust:

• ½ cup heavy cream

• ¼ cup mayonnaise (full-fat; do not use Miracle Whip)

• ⅔ cup freshly grated Parmesan cheese (not the green can—use block Parmesan)

• ½ cup shredded mozzarella cheese

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, finely chopped (plus more for garnish)

• ¼ teaspoon crushed red pepper flakes (optional)

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Equipment Needed

• Large oven-safe skillet (cast iron or stainless steel)

• Small mixing bowl

• Whisk or fork

• Meat mallet or rolling pin (for flattening chicken)

• Instant-read thermometer (optional but helpful)

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Instructions

1. Prepare the Chicken (5 minutes)

Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to an even thickness of about ½ inch. This ensures even cooking. Pat the chicken dry with paper towels—this step is critical for a good sear.

In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub both sides of each chicken breast with the spice mixture.

2. Sear the Chicken (8 minutes)

Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken breasts. Sear for 3–4 minutes per side, until golden brown. The chicken will not be fully cooked yet—that’s fine. Remove chicken to a plate and set aside. Do not clean the skillet.

3. Make the Parmesan Crust (3 minutes)

In a small bowl, combine heavy cream, mayonnaise, grated Parmesan, shredded mozzarella, minced garlic, parsley, and red pepper flakes (if using). Mix until smooth. The mixture will be thick but spreadable.

4. Assemble & Broil (7 minutes)

Preheat your oven’s broiler to high. Arrange the seared chicken breasts back into the same skillet (or transfer to a lined baking sheet). Divide the Parmesan mixture evenly among the chicken breasts, spreading it to cover the top completely, right to the edges.

Place the skillet under the broiler, about 6 inches from the heat source. Broil for 3–5 minutes, watching closely. The crust should bubble, turn golden brown, and develop dark brown spots in places. Do not walk away—broilers can burn quickly.

5. Rest and Serve (2 minutes)

Remove from the oven. The internal temperature of the chicken should reach 165°F (74°C). Let rest for 2 minutes. Garnish with additional fresh parsley. Serve immediately.

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Chef’s Tips

• Grate your own Parmesan. Pre-grated cheese contains anti-caking agents that prevent smooth melting. A block of Parmigiano-Reggiano makes a huge difference.

• Don’t skip the sear. Browning the chicken first adds flavor and prevents the meat from steaming under the broiler.

• Watch the broiler like a hawk. Broiler strengths vary. At 3 minutes, check; at 4 minutes, it’s usually perfect. Burnt garlic is bitter.

• Make it spicy: Add ½ teaspoon cayenne to the spice rub.

• Low-carb / Keto: This recipe is already low-carb (about 3g net carbs per serving). Serve with zucchini noodles or roasted asparagus.

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Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Best reheated in an oven or air fryer at 375°F for 5–7 minutes. The microwave will make the crust rubbery.
Freezing: Not recommended; the cream sauce can separate upon thawing.

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What to Serve With It

• Creamy mashed potatoes (to soak up any extra Parmesan sauce)

• Roasted green beans or asparagus

• A crisp Caesar salad

• Lemon butter pasta

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Nutritional Information

Per serving (1 chicken breast with full crust). Values are estimates based on standard ingredients.

Note: Nutritional values will vary based on exact brands, cheese type, and chicken size. For precise macros, use a calculator with your specific ingredients.

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Recipe Card Summary (for quick printing)

• Difficulty: Easy (2/5)

• Cost: Moderate (3/5)

• Mess: Low (2/5)

• Prep: 15 min | Cook: 20 min

• Nutrition (per serving): 485 cal | 42g protein | 31g fat | 3g carbs

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Final Note from the Kitchen

This Longhorn Parmesan Crusted Chicken delivers that addictive balance of juicy chicken and a savory, blistered cheese topping. It’s fast enough for a Tuesday but fancy enough for guests. Once you master the broiler timing, this will become a permanent rotation in your dinner lineup.