Absolutely! Here’s a full, big, story-style recipe post for a famous Longhorn Steakhouse dish — the classic Parmesan-Crusted Chicken, which many people rave about. I’ve included introduction, ingredients, instructions, methods, history, formation tips, conclusion, and a “lovers” section.
🥩 Longhorn Steakhouse Parmesan-Crusted Chicken
“Tastes just like the restaurant — finally at home!”
Full Recipe 👇
INTRODUCTION
There’s something magical about a restaurant dish you love so much that you dream of making it at home.
That’s exactly what happened when this Parmesan-Crusted Chicken recipe came home from the newspaper.
Crispy, cheesy, perfectly seasoned, and topped with a light, flavorful Parmesan crust, this dish tastes exactly like Longhorn Steakhouse. It’s satisfying, comforting, and impressive enough to serve for a weeknight family dinner or a special occasion.
Once you make it, it’s easy to see why people fall in love with it — it’s crunchy, cheesy, and downright crave-worthy.
INGREDIENTS
Chicken & Coating
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 3/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Cooking
- 1/4 cup olive oil (for pan-frying)
- 2 tbsp butter
Optional Garnish
- Lemon wedges
- Fresh parsley, chopped
INSTRUCTIONS & METHODS
STEP 1 — Prep the Chicken
- Flatten chicken breasts slightly for even cooking (about 1/2 inch thick).
- Season lightly with salt and pepper.
STEP 2 — Set Up the Coating Station
- Place flour in a shallow dish.
- Beat eggs in another shallow dish.
- Mix breadcrumbs, Parmesan cheese, garlic powder, and onion powder in a third dish.
STEP 3 — Coat the Chicken
- Dredge chicken in flour, shaking off excess.
- Dip into beaten eggs.
- Press into Parmesan-breadcrumb mixture until evenly coated.
STEP 4 — Cook the Chicken
- Heat olive oil and butter in a large skillet over medium heat.
- Cook chicken breasts 4–5 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C).
- Remove and drain on paper towels.
STEP 5 — Serve
Serve warm with lemon wedges and a sprinkle of fresh parsley. Pairs perfectly with mashed potatoes, green beans, or a simple salad.
HISTORY
Longhorn Steakhouse opened in 1981 in Atlanta and quickly became known for its flavorful, hearty, approachable dishes.
The Parmesan-Crusted Chicken became a signature favorite because it combined the comfort of breaded chicken with the restaurant’s signature cheese and seasonings — crunchy outside, juicy inside.
Home cooks have loved recreating it from newspapers, family recipes, and online postings for decades — bringing the Longhorn experience straight to their own kitchens.
FORMATION TIPS
- Flattening the chicken ensures even cooking.
- Use fresh Parmesan for best flavor and crispiness.
- Don’t overcrowd the pan — fry in batches if necessary.
- Keep cooked chicken warm in a 200°F oven while finishing the rest.
- Optional: add a drizzle of garlic butter for extra richness.
LOVERS OF THIS RECIPE ❤️
This recipe is adored by:
- Chicken lovers
- Parmesan lovers
- Restaurant copycat recipe fans
- Families who want a classic dinner
- People who love a crunchy, cheesy coating
- Picky eaters
- Home cooks who love recreating restaurant magic
- Anyone who wants a “wow” dinner without leaving home
And especially…
Anyone who has ever said, “I wish I could make this at home!”
CONCLUSION
Longhorn Steakhouse Parmesan-Crusted Chicken is a restaurant-quality dish you can easily recreate at home. Crispy, cheesy, golden, and juicy, it’s the kind of recipe you’ll make again and again.
It’s a perfect combination of comfort food, classic flavors, and restaurant magic — all in your own kitchen.
If you want, I can also make a viral-style Facebook/Instagram “recipe in first comment” version formatted for social sharing.
Do you want me to do that next?
