If you have ever sat in a cozy booth and ordered LongHorn Steakhouse Parmesan Chicken, you know it is the kind of dish that feels quietly comforting. Nothing over the top, just juicy chicken, a savory Parmesan crust, and a creamy layer that makes you want another bite. This homemade version of LongHorn Steakhouse Parmesan Chicken keeps that same spirit: simple, familiar, and easy enough for a weeknight dinner.

The idea here is straightforward. Seasoned boneless skinless chicken breasts are baked under a rich topping of mayonnaise and grated Parmesan cheese, then finished with a buttery panko crunch and melty mozzarella cheese. It is the kind of meal you can throw together while chatting in the kitchen, and it still looks like you put in a bit of effort when it hits the table.

Ingredients for this LongHorn Steakhouse Parmesan Chicken

Before you start, take a minute to gather everything. Having it all on the counter makes the whole process feel calmer and more enjoyable.

4 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 cup mayonnaise
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley (optional, for garnish)

That is it. Nothing fancy or hard to find. The mayonnaise and Parmesan cheese bring the signature richness, the panko breadcrumbs and butter give you that golden crunch, and the mozzarella cheese adds a soft, stretchy layer on top. The parsley is optional, but it does add a fresh touch of color at the end.

Instructions

This LongHorn Steakhouse Parmesan Chicken comes together in a few simple stages: season, top, bake, and serve. If you read through the steps once before you start, you will find the flow is very natural.

Preheat the oven and prepare the dish.
Set your oven to 400°F (200°C). Lightly grease a baking dish that will hold all 4 chicken breasts in a single layer. A quick swipe of oil or a bit of cooking spray is enough.
Prepare the chicken breasts.
Pat the boneless skinless chicken breasts dry with paper towels. If any pieces are much thicker on one end, gently pound them to an even thickness. This helps them cook at the same rate, so you do not end up with one dry piece and one underdone.
Season the chicken.
Place the chicken on a cutting board or directly in the baking dish. Drizzle the olive oil over the chicken breasts. Sprinkle both sides with the salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasonings in with your hands so the chicken is evenly coated. You should see a light, reddish-golden layer from the paprika.
Arrange the chicken in the baking dish.
Lay the seasoned chicken breasts in the prepared baking dish in a single layer, leaving a little space between each piece so the heat can circulate.
Make the creamy Parmesan topping.
In a medium bowl, stir together the mayonnaise and grated Parmesan cheese. It will be thick and spreadable. This mixture is what gives the LongHorn Steakhouse Parmesan Chicken its rich, savory top layer.
Spread the topping over the chicken.
Spoon the mayonnaise and Parmesan mixture onto each chicken breast. Use the back of the spoon to spread it evenly over the top of each piece. You want a nice, even coat, but it does not need to be perfectly smooth.
Prepare the buttery panko layer.
In a separate bowl, combine the panko breadcrumbs and melted unsalted butter. Stir until the panko is evenly moistened. This step matters: the butter helps the breadcrumbs turn golden and crisp instead of dry.
Add the panko breadcrumbs.
Sprinkle the buttery panko breadcrumbs over the Parmesan-topped chicken breasts. Try to cover the surface of each piece, pressing very lightly so the crumbs stay in place.
Top with mozzarella cheese.
Sprinkle the shredded mozzarella cheese evenly over the top of the breadcrumb layer on each chicken breast. This will melt into a soft, cheesy blanket in the oven.
Bake until cooked through.
Slide the baking dish into the preheated oven. Bake for 20 to 25 minutes, or until the chicken is cooked through and the top is golden and bubbling. If you have a meat thermometer, the internal temperature in the thickest part of the chicken should reach 165°F (74°C).
Optional: Broil for extra color.
If you like a deeper golden crust, switch your oven to broil for 1 to 2 minutes at the end. Stay close and keep an eye on it; the panko and mozzarella can go from perfect to too dark very quickly.
Rest and garnish.
Take the baking dish out of the oven and let the LongHorn Steakhouse Parmesan Chicken rest for about 5 minutes. This short pause helps the juices settle and the topping firm slightly. Sprinkle the chopped fresh parsley over the top, if you are using it, and serve warm.

Picture this on the table with a simple green salad or some roasted vegetables on the side. It is the kind of meal where everyone quietly leans in for seconds.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4 portions of LongHorn Steakhouse Parmesan Chicken

Nutritional information

The numbers below are an approximate guide for one serving when the recipe is divided into 4 portions. Actual values can vary a bit depending on the exact ingredients you use.

Calories: 610 kcal
Carbohydrates: 13 g
Protein: 49 g
Total fat: 40 g
Saturated fat: 12 g
Sodium: 980 mg
Fiber: 1 g
Sugar: 2 g

This LongHorn Steakhouse Parmesan Chicken is definitely on the richer side, thanks to the mayonnaise, Parmesan cheese, butter, and mozzarella cheese. If you want to lighten it up a little, you can use a lighter mayonnaise or slightly reduce the amount of panko breadcrumbs, but keep in mind that changes will also affect the texture and flavor.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless skinless chicken thighs for this LongHorn Steakhouse Parmesan Chicken if you prefer dark meat. They tend to stay very juicy and are a bit more forgiving. Just keep the same seasoning with the olive oil, salt, black pepper, garlic powder, onion powder, and paprika, then follow the same topping steps with the mayonnaise, Parmesan cheese, panko breadcrumbs, butter, and mozzarella cheese. You may need to add a few extra minutes of baking time, and you should still aim for an internal temperature of 165°F (74°C).

Can I make this LongHorn Steakhouse Parmesan Chicken ahead of time?

You can prepare parts of the recipe ahead, but it is best baked fresh. If you like to plan, you can season the chicken breasts with the olive oil, salt, black pepper, garlic powder, onion powder, and paprika, then cover and refrigerate them for a few hours. You can also mix the mayonnaise with the grated Parmesan cheese and keep that in the fridge. When you are ready to cook, arrange the chicken in the baking dish, add the mayonnaise and Parmesan mixture, then top with the panko breadcrumbs mixed with melted butter and the shredded mozzarella cheese right before baking. This way, the panko stays crisp and does not get soggy.

How do I store and reheat leftovers?

If you have leftover LongHorn Steakhouse Parmesan Chicken, let it cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven-safe dish and warm it in a 350°F (175°C) oven until heated through. This helps the panko breadcrumbs and mozzarella cheese topping stay closer to its original texture. The microwave works in a pinch, but the topping will be softer and less crisp. A quick reheat in the oven gives you a better result and keeps that satisfying Parmesan crust.

Once you make this at home, you may find yourself coming back to it on those nights when you want something reliable and comforting. LongHorn Steakhouse Parmesan Chicken has that nice balance of familiar flavors and just enough indulgence to feel like a treat, without being complicated to pull off in your own kitchen.