Name: Longhorn Style Parmesan Crusted Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice); 1½ cups breadcrumbs (panko preferred); ½ cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; ½ tsp smoked paprika; ½ tsp salt; ¼ tsp black pepper; 2 tbsp olive oil; 2 tbsp butter (for pan frying); 3 tbsp butter (for sauce); 3 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups heavy cream (or half-and-half); ½ cup chicken broth; ½ cup grated Parmesan cheese (for sauce); 1 tsp Italian herbs; ½ cup shredded mozzarella (topping); ¼ cup grated Parmesan (topping); 2 tbsp fresh parsley, chopped (garnish)

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This Longhorn-style Parmesan Crusted Chicken brings restaurant-quality flavor to your kitchen. Tender chicken breasts are marinated, coated in a crunchy Parmesan-breadcrumb crust, finished with melted cheese, and draped in a rich garlic cream sauce. It’s a comforting, elegant, and surprisingly easy dish that fits both weeknights and special occasions. Longhorn Style Parmesan Crusted Chicken

Why You’ll Love This Recipe

Crispy, golden crust with juicy, tender chicken inside
Creamy Parmesan garlic sauce that elevates every bite
Simple, accessible ingredients
A true restaurant-style dish you can make at home
Versatile enough to pair with pasta, potatoes, rice, or vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless skinless chicken breasts
1 cup buttermilk (or milk mixed with 1 teaspoon lemon juice)
1 1/2 cups breadcrumbs (panko preferred)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter (for pan frying)

For the garlic cream sauce:
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream (or half-and-half)
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon Italian herbs

For topping:
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
2 tablespoons fresh parsley, chopped

Directions

Pound the chicken breasts gently to an even thickness. Place them in a bowl with the buttermilk and marinate for at least 30 minutes or up to overnight.
In a mixing bowl, combine breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
Remove the chicken from the marinade, letting excess drip off. Coat each chicken breast thoroughly in the breadcrumb mixture.
Heat olive oil and butter in a skillet over medium-high heat. Pan fry the chicken for 4–5 minutes per side, or until golden and crisp.
Transfer the chicken to a baking sheet. Top each piece with mozzarella and Parmesan. Broil for 2–3 minutes, watching closely until the cheese is melted and golden.
For the sauce, melt butter in a saucepan and sauté the garlic for 30 seconds to 1 minute. Stir in flour and cook for 1 minute.
Slowly whisk in the heavy cream and chicken broth until smooth. Add Parmesan and Italian herbs. Simmer until thickened, then adjust seasoning as needed.
Serve the chicken topped generously with the garlic cream sauce and sprinkled with fresh parsley.

Servings and timing

Servings: 4
Prep time: 20 minutes
Marinating time: 30 minutes to overnight
Cook time: 20 minutes
Total time: 50 minutes (plus optional extended marinating)

Variations

Lighten the sauce by using half chicken broth and half cream.
Add heat with cayenne pepper or crushed red pepper flakes.
Swap Italian seasoning for fresh herbs such as basil or thyme.
Make it gluten-free by using gluten-free breadcrumbs and flour.
Air-fryer option: Cook breaded chicken at 375°F for 10–12 minutes per side.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat chicken in the oven at 325°F until warmed through; warm the sauce separately over low heat.
Freeze cooked chicken (without sauce) for up to 2 months. Thaw before reheating and add freshly made sauce.

FAQs

Can I bake the chicken instead of pan-frying?

Yes. Bake at 400°F for about 25 minutes, then broil for 2–3 minutes to brown the cheese topping.

What can I use instead of buttermilk?

You can mix 1 cup of milk with 1 teaspoon of lemon juice and let it sit for 5 minutes.

Can I lighten the garlic cream sauce?

Use half-and-half or replace part of the cream with chicken broth for a lighter sauce.

Can I use chicken thighs?

Yes, chicken thighs work well. They may need a few extra minutes to cook through.

What if my sauce becomes too thick?

Whisk in a splash of milk or broth until it reaches your desired consistency.

Can I make this recipe ahead?

You can marinate the chicken and prepare the sauce up to one day in advance. Store separately.

How do I keep the breading from falling off?

Make sure excess marinade drips off and press the breadcrumb mixture firmly onto the chicken.

Can I make the crust crispier?

Use panko breadcrumbs and ensure the skillet is fully heated before adding the chicken.

How can I prevent the cheese from burning while broiling?

Broil for short intervals and watch constantly—cheese browns very quickly.

What sides pair best with this dish?

Mashed potatoes, roasted vegetables, pasta, or a fresh green salad all complement it well.

Conclusion

This Longhorn Style Parmesan Crusted Chicken delivers everything you love about the restaurant favorite—tender chicken, a savory crust, and a luxurious garlic Parmesan sauce. With simple ingredients and a straightforward method, it’s a dish that transforms an ordinary dinner into something truly memorable. Enjoy it for weeknights, gatherings, or any time you’re craving a comforting, elegant meal cooked completely at home.