This Copycat Longhorn Steakhouse Parmesan Chicken is a tasty treat! It features juicy chicken breasts smothered in a creamy, cheesy sauce with a crispy topping. Yum!
I love serving this dish with a side of pasta or a fresh salad. It’s so easy to make, and everyone thinks I’m a chef! Who knew dinner could be this fun? 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star of this dish. They cook quickly and remain juicy. If you’re looking for a lower-fat option, try using chicken thighs for extra flavor and moisture.
Heavy Cream: This adds richness to the sauce. If you prefer a lighter version, use half-and-half or a low-fat milk, but the sauce will be less creamy. Coconut milk can be a dairy-free substitute!
Cheeses: Parmesan, mozzarella, and Monterey Jack provide great flavor and texture. If you need a substitution, you could use a mix of cheddar for the Monterey Jack or even vegan cheese alternatives for a dairy-free option.
Italian Seasoning: This blend packs flavor. In case you don’t have it, mix dried basil, oregano, and thyme for a similar taste profile. Personal tip: a little fresh basil right before serving brings a fresh kick!
How Do You Achieve Perfectly Sautéed Chicken?
Searing chicken correctly is crucial for flavor. Here are some tips to make it perfect:
- Make sure your skillet is hot before adding oil; this helps create a nice crust.
- Don’t overcrowd the pan—cook in batches if needed. This ensures even cooking and browning.
- Sear for about 3-4 minutes on each side until golden brown; resist the urge to flip too early.
- Always check the internal temperature with a meat thermometer; it should reach 165°F (75°C) for safe eating.
With these insights, you’ll master the art of Copycat Longhorn Steakhouse Parmesan Chicken! Enjoy cooking!
Copycat Longhorn Steakhouse Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 cloves garlic, minced
For the Sauce and Toppings:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes approximately 10 minutes of prep time and about 25 minutes of cooking time, making it a total of about 35 minutes from start to finish. It’s quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This will ensure it’s ready for the chicken once it’s cooked on the stovetop.
2. Prepare the Flour Mixture:
In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mixing these three ingredients will make the perfect coating for your chicken.
3. Dredge the Chicken:
Take each chicken breast and dredge it in the flour mixture. Be sure to shake off any excess flour, so each piece is evenly coated without being too thick.
4. Sear the Chicken:
In a large oven-safe skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts. Sear them for about 3-4 minutes on each side, until they are golden brown. After searing, remove the chicken from the skillet and set it aside.
5. Make the Garlic Sauce:
In the same skillet, add the remaining 2 tablespoons of butter. Once it melts, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it burn!
6. Create the Creamy Sauce:
Reduce the heat to medium and stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Cook this mixture, stirring frequently, until the sauce thickens slightly, which should take around 3-5 minutes.
7. Combine Chicken and Sauce:
Return the seared chicken breasts back to the skillet, and spoon some of that delicious sauce over each piece of chicken to soak in all the flavors.
8. Add Cheese and Bake:
Sprinkle the shredded mozzarella and Monterey Jack cheeses evenly over the chicken. Transfer the skillet to your preheated oven and bake for about 15-20 minutes, until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (75°C).
9. Garnish and Serve:
Once done, remove from the oven and garnish with chopped fresh parsley before serving. Enjoy this delightful dish with pasta, rice, or a fresh garden salad!
Now, you’re ready to savor your homemade Copycat Longhorn Steakhouse Parmesan Chicken! Happy cooking!
FAQ for Copycat Longhorn Steakhouse Parmesan Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thoroughly thaw it beforehand. Thaw in the refrigerator overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water for a few hours.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, half-and-half or milk can work, though the sauce will be less creamy. For a dairy-free alternative, try using coconut cream or almond milk, keeping in mind the flavor will change slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat to avoid drying out the chicken.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance, then assemble and bake it right before serving. Just be sure to reheat the sauce slightly before pouring it over the chicken to ensure even cooking!
