Crispy Longhorn Garlic Parmesan Crusted Chicken fresh out of the oven on a baking tray.

If you’re craving something crispy, cheesy, and straight-up irresistible, this Longhorn Garlic Parmesan Crusted Chicken is about to become your new go-to dinner. Inspired by the beloved restaurant favorite, this recipe brings bold flavor and golden, cheesy crunch right to your kitchen—without any deep frying or complicated techniques. It’s cozy, comforting, and perfect for impressing the family or elevating a simple weeknight meal.

With just a handful of pantry staples and a little oven magic, you’ll have a dish that’s every bit as indulgent as the original—and dare we say, maybe even better.

Why You’ll Love This Recipe

Key Benefits

There’s so much to love here. First, the texture: that crispy, golden crust hugs the juicy chicken breast in the most satisfying way. The combination of Italian breadcrumbs and Parmesan gives every bite that toasty, savory crunch that’s hard to beat. Garlic—either fresh or powdered—adds a warm, rich flavor that lingers just enough.

It’s easy to make, no fancy ingredients required, and it’s baked—not fried—so it feels a little lighter without sacrificing a single ounce of flavor. Whether you’re cooking for a crowd or just want to treat yourself, this dish absolutely delivers.

Suitable For

This recipe is perfect for:

  • Weeknight dinners when you want something quick but satisfying

  • Family meals that everyone—even picky eaters—will devour

  • Meal prep since the chicken reheats like a dream

  • Special occasions when you want a restaurant-style dish without the restaurant bill

Whether you’re a seasoned home cook or just starting out, this recipe is approachable and forgiving—and we’ve got all the tips to help you get it just right.

Ingredients for Longhorn Garlic Parmesan Crusted Chicken

Crispy Longhorn Garlic Parmesan Crusted Chicken fresh out of the oven on a baking tray.

Core Ingredients

Let’s keep it simple. Here’s what you’ll need for this flavorful dish:

  • Boneless, skinless chicken breasts – Go for evenly sized pieces so they cook at the same rate.

  • Italian-style breadcrumbs – These are pre-seasoned and add that herby kick.

  • Grated Parmesan cheese – The salty, nutty flavor balances the crispy coating beautifully.

  • Garlic powder or minced garlic – Choose what you have on hand; both work well.

  • Paprika – Adds warmth and a touch of color.

  • Salt and black pepper – For seasoning the breading just right.

  • Eggs – Help the breadcrumb coating stick and form a crispy crust.

  • Olive oil or melted butter – A quick drizzle gives you that golden finish.

Substitutions and Tips

Want to tweak it to suit your pantry or preferences? Go for it.

  • Panko breadcrumbs give a lighter, crispier texture.

  • Fresh garlic instead of powder? Use it minced for a stronger flavor punch.

  • Low-fat cheese can work if you’re looking to cut back, but full-fat Parmesan gives the richest taste.

  • Gluten-free breadcrumbs are a great option if needed—just be sure to season them well.

  • Chicken thighs can be used too—just adjust the cooking time since they take a bit longer.

This recipe is flexible, so don’t stress if you’re missing one item. You can still create a delicious version with what you have.

Best Parmesan Cheese for This Recipe

Parmesan might seem like a small part of the recipe, but the type you use really matters. For the best results, skip the pre-grated green can and go for freshly grated Parmesan. It melts more smoothly, adds a deeper flavor, and crisps up beautifully in the oven.

If all you’ve got is the shelf-stable kind, it’ll still work—but the flavor and texture might be a bit milder. You could also experiment with other hard cheeses like Asiago or Romano if you want to switch things up.

Kitchen Tools You’ll Need

You don’t need any fancy gear to pull off this recipe, but a few tools will make the process easier and more efficient.

Must-Have Tools

  • Baking sheet – A large one so the chicken has room to crisp up.

  • Mixing bowls – For separating your wet and dry dredging stations.

  • Whisk or fork – To beat the eggs thoroughly.

  • Parchment paper or a light coating of cooking spray – This keeps the chicken from sticking.

  • Meat thermometer – For checking doneness (you want 165°F in the thickest part).

Nice-to-Have Tools

  • Garlic press – If you’re using fresh garlic, this saves time.

  • Wire rack – Elevating the chicken helps with airflow for an even crisp.

  • Silicone baking mat – A reusable nonstick option that works great under high heat.

No need to go out and buy anything new, but if you’ve got these tools on hand, they’ll make your life a little easier in the kitchen.

How to Make Longhorn Garlic Parmesan Crusted Chicken

Crispy Longhorn Garlic Parmesan Crusted Chicken fresh out of the oven on a baking tray.

Alright, let’s get to the fun part—actually making this chicken. Whether you’re prepping for a casual dinner or hoping to impress guests, these steps will guide you through every detail so you end up with golden, crispy perfection. This isn’t one of those complicated recipes that requires hours of work. It’s straightforward, doable, and full of flavor from start to finish.

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). This temperature is the sweet spot for getting that crispy crust without drying out the chicken.

Line a baking sheet with parchment paper or lightly grease it. If you have a wire rack, set it on top of the sheet. That’ll help air circulate around the chicken and make it extra crispy underneath.

While the oven heats, pat the chicken breasts dry with paper towels. Removing excess moisture helps the coating stick better and keeps the crust from getting soggy.

Step 2: Prepare the Breading Station

Grab two shallow bowls or plates.

In the first one, crack and beat two eggs until they’re nice and smooth. This will help the breadcrumb mixture stick to the chicken.

In the second bowl, combine:

  • 1 cup Italian-style breadcrumbs

  • 1/2 cup grated Parmesan cheese

  • 1 teaspoon garlic powder (or use two cloves minced garlic)

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Give it a good stir so the seasoning is evenly mixed throughout the breadcrumb blend.

Step 3: Coat the Chicken

One piece at a time, dip each chicken breast into the beaten eggs, letting any excess drip off. Then press it firmly into the breadcrumb mixture, coating both sides evenly. Don’t be shy here—you want a good, even layer.

Lay the coated chicken onto your prepared baking sheet. If you’re using a wire rack, even better. Make sure the pieces don’t touch so the hot air can crisp everything up.

Right before baking, lightly drizzle the tops with olive oil or melted butter. This adds flavor and helps that golden color develop during baking.

Step 4: Bake to Golden Perfection

Pop the tray into your preheated oven and bake for 20 to 25 minutes. The time might vary a bit depending on how thick your chicken breasts are. You’re aiming for an internal temperature of 165°F in the thickest part of the meat.

Want an extra-crispy top? During the last 2 to 3 minutes, switch the oven to broil. Just keep an eye on it—it can go from golden to burnt quickly.

Let the chicken rest for 5 minutes before slicing or serving. This helps the juices redistribute so the meat stays moist.

Tips for Success

Even simple recipes have their secrets. Here are a few tips that will help you turn out perfect results every single time:

  • Size matters: Use chicken breasts that are close in size and thickness so they cook evenly.

  • No shortcuts on coating: Press the breadcrumbs in firmly to help them stick through baking.

  • Use a thermometer: It’s the best way to avoid overcooking.

  • Let it rest: Just a few minutes after baking will make the chicken more tender and juicy.

  • Broil for texture: That final blast of heat can transform your crust from good to restaurant-level amazing.

How to Store Longhorn Garlic Parmesan Crusted Chicken

Crispy Longhorn Garlic Parmesan Crusted Chicken fresh out of the oven on a baking tray.

One of the best parts of this recipe? Leftovers. Whether you’re planning ahead or just happen to have extras, this chicken keeps and reheats really well.

At Room Temperature

Once the chicken comes out of the oven, it’s safe at room temperature for up to 2 hours. After that, you’ll want to refrigerate or freeze it to keep things food-safe.

In the Refrigerator

Place cooled chicken in an airtight container and store it in the fridge for up to 4 days. To reheat, pop it into a 375°F oven or toaster oven for about 10–12 minutes. It’ll help bring back some of that crispiness.

Freezing Tips

To freeze, wrap each piece individually in plastic wrap and foil or use freezer-safe bags. It’ll stay good for up to 3 months. Reheat straight from frozen at 375°F until warmed through—no need to thaw.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead?

Yes! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re juicier and a bit more forgiving if you tend to overcook your chicken. Just add a few extra minutes to the bake time and check for that 165°F mark.

Can I make this in an air fryer?

Absolutely. Air frying gives you an extra crispy crust using less oil. Set your air fryer to 375°F and cook for 14–16 minutes, flipping halfway through. Just make sure the pieces aren’t overcrowded—you want the air to circulate.

Can I prepare the chicken ahead of time?

Yes, this is a great make-ahead recipe. Bread the chicken and place it on a tray, then cover and refrigerate for up to 24 hours before baking. When you’re ready, drizzle with oil and bake as usual.

What are the best sides to serve with it?

You can’t go wrong with:

  • Creamy mashed potatoes

  • Roasted broccoli or green beans

  • Caesar salad or a fresh arugula mix

  • Garlic bread or crusty rolls

This chicken also works beautifully sliced over pasta or on a sandwich.

Related Recipes

If you loved this Longhorn Garlic Parmesan Crusted Chicken, try these other crave-worthy meals:

Conclusion

This Longhorn Garlic Parmesan Crusted Chicken recipe is everything we love about comfort food—it’s crispy, cheesy, and full of flavor. It feels special enough for guests but is easy enough for a busy weeknight. And best of all, it’s completely doable with everyday ingredients.

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Crispy Longhorn Garlic Parmesan Crusted Chicken fresh out of the oven on a baking tray.

Longhorn Garlic Parmesan Crusted Chicken


  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Low Lactose

Description

This crispy, cheesy Longhorn Garlic Parmesan Crusted Chicken is a homemade version of the restaurant favorite—flavorful, easy, and oven-baked.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder or 2 cloves garlic, minced
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 2 tbsp olive oil or melted butter

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In one shallow bowl, beat the eggs. In another, combine breadcrumbs, Parmesan, garlic, paprika, salt, and pepper.
  3. Dip chicken into the egg, then coat with breadcrumb mixture, pressing firmly.
  4. Place chicken on the baking sheet. Drizzle with olive oil or butter.
  5. Bake for 20–25 minutes until golden and internal temperature reaches 165°F.
  6. Optional: Broil the last 2–3 minutes for a crispier crust.
  7. Rest for 5 minutes before serving.

Notes

  • Use freshly grated Parmesan for best flavor.
  • Panko breadcrumbs can be substituted for extra crunch.
  • Fresh garlic boosts the richness.
  • Use a wire rack to improve crispiness underneath.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast
  • Calories: 360
  • Sugar: 1g
  • Sodium: 690mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 180mg

Keywords: Longhorn garlic parmesan chicken, baked parmesan chicken, copycat chicken breast recipe

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