This delightful Copycat Longhorn Parmesan Chicken features juicy chicken breasts, topped with a creamy, cheesy sauce that will make your taste buds dance! Yum!
You won’t believe how easy it is to whip up this restaurant favorite right at home. With simple ingredients, it’ll feel like you’re enjoying a special night out without leaving your kitchen!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star here. If you prefer, you can use chicken thighs for a juicier bite, just adjust the cooking time slightly.
Breadcrumbs: Italian seasoned breadcrumbs add flavor, but if you’re in a pinch, plain breadcrumbs with a sprinkle of Italian spice work just fine. I sometimes use Panko for extra crunch!
Cheeses: Monterey Jack and cheddar provide a deliciously creamy sauce. For a twist, try using Swiss or provolone. Remember to buy good-quality cheese for the best flavor!
Heavy Cream: This gives richness to the sauce, but you can substitute with half-and-half or whole milk if calories are a concern. Just note it may not be as thick and creamy.
How Do I Get Perfectly Fried Chicken?
Frying chicken perfectly is all about maintaining the right temperature. Here’s how to achieve crispy, golden chicken:
- Use a deep skillet for even cooking, and heat your oil until shimmering—around 350°F.
- Don’t overcrowd the pan; fry in batches if necessary. This keeps the oil hot and promotes even cooking.
- Let the chicken rest on paper towels after frying to absorb excess oil.
Follow these tips, and you’ll have wonderfully crispy and flavorful Parmesan chicken at home!
Copycat Longhorn Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 ½ cups Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 4 tablespoons olive oil or vegetable oil, for frying
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30-40 minutes total. You’ll spend around 15 minutes prepping the chicken and getting everything ready for cooking. After frying, it will only need about 12 minutes in the oven to get all bubbly and delicious—perfect for a weekend dinner or a cozy weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’ll be ready when it’s time to bake the chicken!
2. Prepare the Chicken:
Pound the chicken breasts until they’re about ½ inch thick. This makes them cook evenly. Season both sides with a sprinkle of salt and black pepper for flavor.
3. Set Up the Breading Stations:
Get three shallow dishes. Fill the first one with flour, the second with the beaten eggs mixed with water, and in the third, mix the breadcrumbs, grated Parmesan, garlic powder, salt, and pepper.
4. Bread the Chicken:
Take each chicken breast and first dip it in the flour (shake off the excess), then into the egg mixture, and finally coat it thoroughly with the breadcrumb mixture. This will give you a nice crispy coating!
5. Fry the Chicken:
In a large skillet, heat the olive oil over medium heat. Carefully place the breaded chicken breasts in the hot oil and fry until they are golden brown and cooked through—about 4-5 minutes per side. Once done, transfer the chicken to a baking dish.
6. Make the Cheese Sauce:
In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Then, pour in the heavy cream while stirring, and bring it to a gentle simmer.
7. Add the Cheeses:
Stir in the shredded Monterey Jack and cheddar cheeses into the cream mixture, mixing until it’s all melted and smooth. Remove it from the heat—can you smell that deliciousness?
8. Assemble the Dish:
Pour the creamy cheese sauce evenly over the fried chicken breasts in the baking dish. It’s going to look so rich and inviting!
9. Bake:
Now, pop the baking dish into your preheated oven. Bake for about 10-12 minutes, or until the cheese sauce is bubbling and slightly golden.
10. Garnish and Serve:
Once it’s out of the oven, sprinkle some chopped fresh parsley over the top as a lovely finish. Serve it hot, paired with mashed potatoes, steamed veggies, or a fresh salad!
Enjoy your homemade Copycat Longhorn Parmesan Chicken—rich, cheesy, and absolutely satisfying!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will work just fine for this recipe. They tend to be juicier and can handle frying even better. Just be sure to adjust cooking times slightly, cooking until they reach an internal temperature of 165°F (74°C).
What If I Don’t Have Italian Seasoned Breadcrumbs?
No problem! If you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs and season them yourself. Just mix in some Italian herbs like oregano, basil, and thyme along with salt and pepper.
Can I Make the Cheese Sauce Ahead of Time?
Yes, you can make the cheese sauce in advance! Allow it to cool, then store it in an airtight container in the refrigerator for up to 2 days. When ready to use, gently reheat it on the stove, adding a splash of cream if needed to bring back the smooth consistency.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a little cream or milk to the cheese sauce if it thickens up. Enjoy it as a quick meal!
