If You Love Cheesy Chicken, This One’s For You (Trust Me)

Okay, so here we go—this recipe is the Longhorn Steakhouse Parmesan Chicken copycat I break out when everyone’s tired of my go-to pastas but still want something cozy. The first time I tried to recreate it, I almost set off the smoke alarm (don’t ask), but it was worth it because the flavor—oh man. You know that cheesy, crispy topping that almost glues itself together in the best way? That’s the kind of dinner that has people scraping the last bits off the pan when they think no one’s watching. Honestly, if we hadn’t discovered this dish at Longhorn during a post-baseball-game dinner, who knows if I’d have ever thrown these flavors together.

I make this on busy weeknights (or when I forgot to plan ahead—whoops!) and sometimes, when everyone asks for seconds, I pretend I’m a wizard instead of a harried home cook. You ever have one of those days where you want restaurant food but zero desire to wear something other than slippers? That’s where this saves the day. It’s got everything: melty cheese, crispy breadcrumbs, and a quick honey-mustard drizzle that makes you look way fancier than you feel. Plus, the cleanup is, well, not the worst. I once made it while glued to a hockey game and most of the team still ended up covered in cheese, so, you know—multitasking is possible.

Why You’ll Want to Make This All the Time

I make this when I’ve totally dropped the ball on meal planning and need something that’s more “restaurant fancy” than “freezer chili.” My family goes crazy for this every time (especially my son, who says it’s basically the only “adult chicken” he’ll eat, whatever that means). And those crispy cheesy edges? My neighbor calls dibs if she’s visiting when it’s ready. If you hate washing multiple pans—me too, join the club. This all works in one, which, honestly, is why it ended up in my regular dinner rotation.

Oh, random tip: If hunger levels are high, this is not the moment to experiment with new side dishes. Somebody will threaten bodily harm if you delay dinner for fancy potatoes instead of just making quick rice. Not that I’ve been in that situation or anything. But, well, maybe I have.

Here’s What You’ll Need (and What I Use When I Don’t Have the Right Things)

Chicken breasts (2-3 big ones, or you can use thighs if that’s what you’ve got—they’re juicier anyway, but don’t tell the kids)
Italian breadcrumbs (Panko is fine! Actually, I find a half-and-half mix is best, but use what you have)
Parmesan cheese, grated (the stuff in the tub is fine for busy nights, but hand-grated is…well, fancier)
Provolone or mozzarella cheese (I’ve used Swiss in a pinch—kinda weird, but melted cheese is melted cheese)
Mayonnaise (real or light; you can even sub Greek yogurt, but it changes the flavor a bit—my sister hated it, though)
Honey-mustard dressing (or you can mix 1 part honey, 1 part Dijon if you’re in a pickle—the store-bought stuff is fine, nobody will notice)
Garlic powder
Paprika (smoked or regular; I usually just dump what’s left in the jar)
Olive oil or whatever’s handy (once I had to use bacon fat; not recommended unless you really love bacon)
Salt and pepper

How I Make It (With All My Usual Side Notes)

Pound the chicken. Lay your chicken breasts between two pieces of cling film or a plastic bag (I once used a towel, it worked… sort of), and bash them gently with whatever’s nearby—rolling pin, bottom of a mug, you name it—until they’re about half an inch thick. No need to measure, just make them even-ish.
Season and dredge. Salt and pepper both sides generously. I like to sprinkle a pinch of paprika here too. Then mix your breadcrumbs with the grated parmesan and garlic powder in a shallow dish. Coat the chicken in mayo (weird, but it helps the crust stick—ask my neighbor why she calls this the “cheater’s crust”), then press into the crumb mix to coat both sides.
Brown the chicken. Heat oil in a large oven-safe skillet over medium-high heat. Add chicken—don’t overcrowd the pan!—and cook for 3-ish minutes per side, until golden but not cooked through. This is where I always sneak a little crumb for a taste test. If it falls apart, don’t stress. It’ll set in the oven.
Top and bake. Smother each piece with slices of provolone or mozzarella (just lay them right on, overlapping is fine). Then drizzle a bit of honey-mustard over the top—I like to zigzag it, but you do you. Sprinkle on a little extra parm if you’re feeling rogue. Pop the whole thing in the oven at 400°F (around 200°C) for 12–15 minutes. No need to be too precise; just keep an eye until it’s bubbling and golden and chicken is cooked through.
Serve. Let it sit for a couple minutes (no seriously—hot cheese + impatience = burned mouth. Ask me how I know). Ladle up with extra honey-mustard on the side if you want.

What I’ve Learned Along the Way (My “Notes to Self”)

The thinner you smash the chicken, the faster it cooks—but if you go too thin, it dries out. So, medium-thick is my sweet spot.
I once used only mozzarella and it ended up stringier than a bad hair day. Parm adds flavor and keeps it crispy.
Don’t skip the resting step or you’ll lose half your cheese to the plate. Actually, if you do, nobody will complain, but it’s messier.

Things I Tried and How They Turned Out

Tried Swiss cheese once—kinda funky but not in a good way. My brother still talks about it as ‘the weird chicken night.’
Used shredded rotisserie chicken instead of breasts—it worked for quesadillas, NOT for this. Save the time, but not for this one.
Added fresh herbs once (parsley, I think), and it actually gave a nice touch. But honestly, I never remember to buy them.

Gear You Probably Have (And My Substitute When I Don’t)

You’ll need a skillet that goes from stove to oven. If you don’t have one, no biggie—just brown the chicken in a regular frying pan and transfer to any oven dish. I did that once using a chipped Pyrex and honestly, it worked just fine. For pounding chicken, a proper tenderizer is nice, but a jar of jam worked for me in a pinch; not kidding.

Longhorn Steakhouse Parmesan Chicken Recipe

Storing the Leftovers—If You Somehow Have Them

Fridge for 2-3 days, covered. Sometimes I think this tastes even better the next day, cold from the fridge (yes, I’m weird). And if I reheat, I just use the oven so it stays crisp. But honestly, in my house, leftovers are a myth—this just vanishes.

How We Like to Eat This (But You Do You)

Big leafy salad on the side is my jam—my aunt swears it has to be mashed potatoes (she’s probably not wrong). Garlic bread is basically required if you want peace and quiet at the table. Oh, and if it’s a Sunday, we bust out a bottle of cheap fizzy wine, because why not?

Things I Wish Someone Had Told Me

I once tried to skip browning the chicken—don’t. The flavor is way better. Rushing that step just made it all pale and sad.
Let the chicken rest before cutting or serving. I get antsy, but patience really does pay off with cheese and juices all staying where they should.
If you forget the mayo, don’t just use milk. Turns out, it makes the crumb fall off—still edible, just messier.

Some Questions You Might Actually Have (Because I Get These a Lot)

Can I freeze this? Sorta. It works, but the crumbs go a bit mushy—though, like, not “inedible mushy.” You could reheat on a rack to crisp it again. Bless the air fryer for that!

What if I want it spicier? Knock yourself out—add a dash of hot sauce to the mayo, or some chili flakes in the crumb. My crew can’t handle the heat, but yours might!

Do I have to use honey-mustard? Nope. I actually tried it with regular Dijon once and I liked it. Ranch is also sneaky good here (check out Serious Eats’ ranch recipe if you wanna get fancy).

How can I make this gluten free? Try gluten free breadcrumbs (I hear Gluten Free on a Shoestring has some good tips) or even crushed Rice Chex—they get nice and crunchy.

What’s the best cheese? I like provolone and parm, but honestly, use what you got. It’s one of those “no wrong answer” situations.

And if you run out of mayo mid-recipe (which, not that I’ve ever done, cough), just smear a little softened butter instead—a bit different, but totally works.

Anyway, that’s my take on the Longhorn Steakhouse Parmesan Chicken recipe—the kind of dinner that’s forgiving, cozy, and makes you look like you’ve got your act together even on days you really, really don’t. Shout out if you hack it and find a new twist—I can always use more ideas for next time we end up with too many chicken breasts in the fridge!

Longhorn Steakhouse Parmesan Chicken Recipe at Home