Garlic Butter Chicken Bites with Lemon Parmesan Linguine
Quick, flavorful garlic butter chicken bites paired with zesty lemon Parmesan linguine — an easy wee...
35-40
total time
4
servings
480 kcal
calories
Introduction: Bring LongHorn Steakhouse Home
If you love restaurant-style chicken with a crunchy, golden parmesan crust and juicy interior, this LongHorn Steakhouse-inspired Parmesan Crusted Chicken brings that steakhouse magic to your kitchen. The dish is approachable for home cooks yet impressive enough for special dinners. In this article you'll find a faithful copycat approach with clear ingredient lists, step-by-step instructions, and practical tips to guarantee a crisp outer crust and tender, flavorful chicken inside. The method blends classic breading technique with a parmesan-forward crust, a quick pan-sear to develop color, and a short oven finish to ensure the inside cooks evenly without drying. Along with cooking steps you'll get sauce suggestions, plating ideas, and storage instructions so you can serve this as a weeknight highlight or a restaurant-style weekend meal. The recipe works well with boneless, skinless chicken breasts or pounded cutlets; it adapts easily to chicken thighs if you prefer darker meat. The key variables you’ll control are chicken thickness, oil temperature, and oven timing. With a few simple pantry staples — breadcrumbs, freshly grated parmesan, eggs, and seasonings — you can recreate that signature crunchy edge and savory parmesan flavor. This introduction explains why the method works and what to expect: a light, crackling crust that gives way to moist chicken, balanced seasoning, and a dish that pairs beautifully with mashed potatoes, roasted vegetables, or a crisp salad. We'll also cover substitutions for gluten-free or lower-fat options, so everyone at the table can enjoy a dependable, delicious result.
What Makes LongHorn's Parmesan Crusted Chicken Special
LongHorn’s take on parmesan crusted chicken stands out because it balances bold cheese flavor, crunchy texture, and a perfectly cooked interior. Several technique choices define the dish: using finely grated parmesan blended into breadcrumbs to create an evenly distributed crust; a double-coating approach (flour, egg wash, breadcrumb-parmesan mix) to help the crust adhere and resist sogginess; and a quick sear before finishing in the oven so the exterior crisps without overcooking the meat. The parmesan itself is essential — use freshly grated Parmigiano-Reggiano or a high-quality aged parmesan rather than pre-grated powder, which often contains anti-caking agents and gives a less desirable texture. Breadcrumbs can be panko for extra crunch or Italian-style breadcrumbs for more uniform coverage and flavor. Seasoning the flour and breadcrumb mixture — with salt, black pepper, garlic powder, and a touch of smoked paprika — adds depth and an aroma reminiscent of steakhouse seasonings. Controlling the thickness of the chicken breast is another hallmark of consistency: pounding to an even thickness (about 1/2 inch) ensures even cooking, prevents dryness, and allows the crust to set properly. Also, resting the breaded cutlets briefly before cooking helps the coating adhere and reduces crust loss during searing. Finally, the short oven finish at moderate temperature (around 375°F / 190°C) lets the heat penetrate the cutlet gently, melting any residual cheese in the breadcrumbs without burning the crust. Together, these elements recreate the restaurant experience at home while remaining forgiving and adaptable for cooks of all levels.
Gathering Ingredients: What You’ll Need
Assemble high-quality, fresh ingredients for the best results. For four servings you’ll need four boneless, skinless chicken breasts (or eight small cutlets), each trimmed and pounded to roughly 1/2 inch thick. Use freshly grated Parmigiano-Reggiano for flavor and texture; plan on 1 to 1 1/4 cups grated parmesan. Breadcrumbs: panko provides extra crunch while Italian-style fine breadcrumbs create a more cohesive crust — choose according to texture preference and use about 1 to 1 1/2 cups. For the standard coating method gather 1 cup all-purpose flour, 2 large eggs beaten with a tablespoon of water (or milk for richer flavor), and seasonings including 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika or regular paprika. For added herb notes consider a teaspoon of dried Italian seasoning or 1 tablespoon fresh chopped parsley mixed into the breadcrumbs. You’ll also need neutral high-heat oil for pan-searing: vegetable oil, canola, or light olive oil work well; keep about 2 to 3 tablespoons for searing. If finishing in the oven, a small roasting pan or ovenproof skillet helps transfer the seared chicken easily from stovetop to oven. Optional extras: a squeeze of fresh lemon to brighten the dish at the end, melted butter mixed with minced garlic for brushing, or a splash of white wine for deglazing the pan before oven finish to add depth. For side pairings, consider mashed potatoes, roasted asparagus, a mixed green salad, or garlic butter mushrooms. Organizing mise en place — prepping and arranging each component before starting — streamlines the process and prevents rushed breading steps that can compromise the crust’s adhesion.
Preparing the Chicken: Tenderizing, Seasoning, and Breading
Start by trimming any excess fat and slicing thicker breasts horizontally if needed to create even pieces. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to 1/2 inch thickness; this ensures even cooking and tender texture. Pat chicken dry with paper towels and season both sides lightly with salt and pepper. Set up a three-station breading line: on the first plate combine the flour with a pinch of salt and pepper; on the second bowl beat the eggs with a tablespoon of water or milk; on the third shallow dish combine the breadcrumbs and grated parmesan along with garlic powder, paprika, and finely chopped parsley or dried Italian seasoning. For best adhesion, dust each cutlet lightly in flour, shaking off excess, dip into the egg wash to coat fully, then press into the breadcrumb-parmesan mixture, turning to fully cover both sides and lightly pressing so the crumbs adhere. For extra assurance that the crust stays in place during cooking, let the breaded cutlets rest on a wire rack for 10 to 15 minutes; this dries the surface slightly and helps the egg set. If you’re preparing ahead, you can bread the cutlets and refrigerate them uncovered for up to 30 minutes to firm the crust. When using panko, the crust will be airier and crispier; combining panko with finer Italian breadcrumbs yields a sturdier, more uniform crust with great texture and flavor balance. Avoid overcrowding during breading and allow enough space on your tray so the crust remains intact and un-smudged.
Cooking Process: Pan-Searing and Oven Finishing
A two-step cooking process delivers the ideal balance of crunchy crust and juicy interior. Heat a large ovenproof skillet over medium-high heat and add 2 to 3 tablespoons of neutral oil. When the oil shimmers but is not smoking, carefully place the breaded cutlets into the pan without crowding. For best sear, do not move the cutlets during the initial 2 to 3 minutes; this contact develops a golden-brown crust and helps seal the coating. Gently flip each cutlet and sear the second side for another 2 minutes until both sides are nicely browned. Browning technique: use visual cues — a deep golden color rather than dark brown signals proper searing while preserving the parmesan’s flavor. After searing, transfer the skillet to a preheated oven set to 375°F (190°C) for a short finish, typically 6 to 10 minutes depending on thickness. The oven’s gentle heat allows the interior to reach a safe temperature (165°F / 74°C) without aggressively charring the crust. For thicker breasts, aim for slightly longer, checking with an instant-read thermometer inserted into the thickest part. If you don’t have an ovenproof skillet, transfer the seared cutlets to a baking sheet lined with foil or parchment. Optional finishing touches while in the oven include a small pat of butter or a light brush of garlic butter to enrich the crust and add gloss. Once the internal temperature is reached, remove the chicken and let it rest for 3 to 5 minutes; resting redistributes juices so slices remain moist. For food safety, ensure a consistent internal temperature of 165°F before serving. This pan-sear-and-oven-finish method replicates the restaurant texture while being forgiving enough for home cooks.
Making the Parmesan Crust and Optional Sauces
The parmesan crust is a simple mixture of freshly grated cheese and breadcrumbs, but small tweaks elevate its flavor and texture. Use a ratio of roughly 1 part cheese to 1 part breadcrumbs for a pronounced parmesan presence without becoming greasy. Freshly grate the cheese and mix it with the crumbs, adding a little crushed lemon zest or finely minced fresh parsley for brightness and color. Garlic powder and a touch of onion powder integrate savory depth, while smoked paprika contributes a hint of warmth and color. For those who like a richer coating, fold in 1 to 2 tablespoons of melted butter into the breadcrumb mixture before pressing it onto the chicken; this helps the crust brown more evenly and adds a glossy finish. Complement the chicken with an optional pan sauce made from the browned bits left in the skillet. After removing the cooked chicken, deglaze the pan over medium heat with a splash (about 1/4 cup) of dry white wine or chicken stock, scraping up browned bits. Add a tablespoon of butter and a teaspoon of Dijon mustard or a squeeze of lemon; swirl until emulsified into a light sauce. For a creamier accompaniment, reduce 1/2 cup heavy cream with a tablespoon of grated parmesan and a pinch of black pepper until slightly thickened, then spoon over the chicken. A simple lemon-garlic butter — melted butter combined with minced garlic, lemon juice, and chopped parsley — brushed over the crust just before serving brightens the dish and adds visual sheen. These sauces and finishes help personalize the meal, whether you want a lighter citrus profile or a richer creamy option similar to steakhouse accompaniments.
Final Presentation and Serving Suggestions
Plating plays a significant role in creating the restaurant experience at home. For a classic presentation, place a bed of mashed potatoes or creamy polenta on the plate, then lay the parmesan-crusted chicken cutlet on top, slightly overlapping if serving multiple pieces. Spoon any pan sauce or garlic-lemon butter over the chicken for shine and flavor contrast. Garnish with a wedge of lemon and a sprinkle of chopped fresh parsley or chives to add color and a fresh aromatic note. For side pairings that echo steakhouse offerings, serve with roasted asparagus, sautéed baby spinach, garlic butter mushrooms, or a simple arugula salad dressed in lemon vinaigrette to cut through the richness. If making a full-course meal, start with a light salad or a cup of tomato-basil soup to complement the savory profile of the chicken. To create a shareable family-style platter, arrange sliced parmesan-crusted chicken on a wooden board with roasted vegetables and small bowls of pan sauce and lemon wedges for guests to customize. For wine pairings, a medium-bodied Chardonnay or a light Pinot Noir complements the parmesan and butter notes without overpowering the dish. If serving as a weeknight dinner, slice the chicken and toss with pasta and a touch of reserved cooking liquid or cream for a quick parmesan chicken pasta. Presentation tip: use warm plates to keep the crust crisp and avoid covering the chicken for longer than a minute before serving, as trapped steam can soften the crust. With simple plating and finishing touches you can turn this copycat LongHorn favorite into an elegant, restaurant-quality meal at home.
Tips, Variations, and Storage
Useful tips and variations ensure consistent results and extend the recipe’s versatility. For even cooking, always pound thicker breasts to uniform thickness; if you’re short on time, slice breasts into cutlets before pounding to speed breading and cooking. Use an instant-read thermometer to check for doneness — remove chicken at 163°F (73°C) and let rest to reach 165°F (74°C) while juices redistribute. For gluten-free diets, substitute gluten-free flour and gluten-free breadcrumbs or crushed gluten-free crackers; almond flour can be used in place of regular flour for a low-carb variation, though the texture will be slightly different. If you prefer skin-on or bone-in chicken, increase oven finish time and adjust searing to render fat while protecting the crust. To make ahead: bread the cutlets and refrigerate on a rack covered loosely with plastic wrap for up to 12 hours; you can also freeze breaded cutlets on a sheet pan until solid, then transfer to a sealed container for up to 1 month. Cook from frozen by adding a few extra minutes to the sear and oven finish. Reheating: maintain crust crispness by reheating in a 350°F (175°C) oven on a wire rack over a baking sheet for 6 to 10 minutes until warmed through; avoid microwaving, which makes the crust soggy. For lighter versions, bake the breaded cutlets on an oiled rack at 425°F (220°C) instead of pan-searing to reduce added oil while still achieving crunch. Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. When adapting seasoning, start with the baseline of salt, pepper, garlic powder, and parmesan, then adjust herbs and spice to match regional tastes — for example, add a pinch of cayenne for heat or chopped fresh basil for an Italian finish. These tips and variations help you customize the dish for dietary needs, timing constraints, and flavor preferences while preserving the hallmarks of the LongHorn-inspired parmesan crusted chicken.
Longhorn Steakhouse Parmesan Crusted Chicken
Copycat LongHorn Steakhouse Parmesan Crusted Chicken recipe with crispy parmesan crust, pan-seared finish, tips, and serving ideas for restaurant-style results.
total time
35-40
servings
4
calories
480 kcal
ingredients
- 4 boneless, skinless chicken breasts 🍗
- 1/2 tsp garlic powder 🧄
- 1/2 tsp onion powder 🧅
- 1/2 tsp smoked paprika 🌶️
- Salt and pepper to taste 🧂
- 2 tbsp olive oil 🫒
- 1/2 cup grated Parmesan cheese 🧀
- 1/2 cup shredded Provolone cheese 🧀
- 1/4 cup panko breadcrumbs 🍞
- 2 tbsp unsalted butter, melted 🧈
- 1/4 tsp garlic powder 🧄
instructions
- 1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
- 2. Season each chicken breast evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.
- 3. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until they develop a golden-brown crust.
- 4. Transfer the seared chicken breasts to the prepared baking dish.
- 5. In a small bowl, combine the grated Parmesan cheese, shredded Provolone cheese, panko breadcrumbs, melted butter, and garlic powder. Mix well until all ingredients are incorporated.
- 6. Evenly spread the Parmesan crust mixture over the top of each chicken breast, pressing gently to adhere.
- 7. Place the baking dish in the oven and bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the crust becomes golden and crispy.
- 8. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley or serve with a lemon wedge for added brightness.
- 9. Serve this delicious Parmesan crusted chicken alongside mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.
- ✨ Pro Tip: Enhance the flavor by drizzling creamy ranch dressing or honey mustard over the chicken before serving for an extra tasty touch!
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