What really sets this dish apart, though, is the lemon butter sauce—it’s garlicky, bright, and ties everything together beautifully. It’s one of those easy chicken dinners that looks impressive but comes together quickly, making it perfect for both weeknights and casual entertaining. If you’re a fan of crispy chicken breast recipes with bold flavor and minimal fuss, you’ll definitely want to save this one.

Ingredients

(Serves 4)

For the Chicken:

• 1½ lbs chicken breasts (about 2 large), patted dry

• 1 Tbsp olive oil (for sautéing)

• Fresh parsley, chopped (optional, for garnish)

• ½ lemon, thinly sliced (optional, for serving)

For the Egg Coating:

• 2 large eggs

• 1 garlic clove, minced

• ½ tsp Italian seasoning

• ½ tsp salt

• ¼ tsp freshly ground black pepper

For the Parmesan Crust:

• 1 cup finely grated Parmesan cheese

• 1 cup all-purpose flour

For the Lemon Butter Sauce:

• 6-8 Tbsp unsalted butter

• 2 garlic cloves, minced

• ¼ cup freshly squeezed lemon juice

• ¼ cup chicken broth

• ¼ tsp ground black pepper

Instructions

1. Prep the Chicken
Slice the chicken breasts horizontally to make thinner cutlets. Gently pound them with a meat mallet until they’re an even thickness. This helps them cook quickly and evenly.

2. Set Up the Coatings
In one bowl, whisk the eggs with garlic, Italian seasoning, salt, and pepper. In a second bowl, mix the Parmesan and flour.

3. Dredge and Coat
Dip each piece of chicken into the egg mixture, letting the excess drip off. Then press it into the Parmesan mixture, coating both sides well. Shake off any extra.

4. Pan-Fry Until Golden
Heat olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken. Cook for about 4–5 minutes per side, or until golden, crispy, and cooked through (internal temp should hit 165°F). If it’s browning too fast, lower the heat slightly.

5. Make the Lemon Butter Sauce
While the chicken is cooking, melt the butter in a small saucepan. Add the garlic and cook for about 30 seconds until fragrant. Pour in the lemon juice and chicken broth, season with pepper, and let it simmer for 2–3 minutes.

6. Bring It Together
Once the chicken is done, spoon the warm lemon butter sauce over each piece. Garnish with lemon slices and fresh parsley if you like a pop of color and brightness.

If this recipe made it to your “I’m definitely making this again” list, go ahead and save it to your Pinterest board—it’s always nice to have a little crispy, cheesy inspiration close by!

Parmesan Crusted Chicken Video Recipe

Tips & Tricks for the Best Parmesan Crusted Chicken

• Use freshly grated Parmesan – Pre-shredded cheese won’t stick or crisp up the same way. Freshly grated gives you that golden, lacy crust.

• Pound the chicken evenly – This helps it cook evenly and stay juicy. If one end is thicker, it’ll dry out before the other side is done.

• Don’t skip the resting time – Letting the chicken rest for a couple of minutes after cooking helps lock in the juices.

• Watch the heat – Medium heat works best. If the crust is browning too quickly, lower the heat so the chicken cooks through without burning.

• Add lemon slices to the sauce – Not just for looks! A couple of lemon slices simmering in the sauce gives it a fresh, slightly sweet depth.

• Simmer the chicken in the sauce or pour it over after – Both ways work great. Simmering blends the flavors more deeply, while pouring keeps the crust extra crispy. Choose what you’re in the mood for.

And for those in a rush, don’t worry – we’ve included a speedy air fryer method that doesn’t skimp on taste.

What Makes This Recipe a Must-Try

• Replicate a Restaurant Classic: Bring the taste of Longhorn Steakhouse to your dining table.
• Flexible Cooking Techniques: Whether it’s grilling, skillet-cooking, or using an air fryer, this recipe adapts to your preference.
• Delectably Juicy and Flavor-Packed: The marinade and crust combo ensures a juicy inside with a crunchy, flavorful exterior.
• Ideal for Various Occasions: A hit at dinner parties or a delightful upgrade to your family meals.

Longhorn Steakhouse Parmesan Crusted Chicken Recipe

Ingredients

Main Ingredients

• 4 boneless chicken breasts (skinless)
• Salt and pepper, to your liking
• 3 tbsp vegetable oil for cooking

Homemade Marinade (Shortcut: Opt for Italian Salad Dressing)

• 1/3 cup of olive oil
• 1/3 cup ranch dressing
• 2 tbsp Worcestershire sauce
• 1 tsp white vinegar
• 1 tsp lemon juice
• 1 tbsp garlic, minced
• 1/2 tsp ground pepper

Crispy Parmesan Topping

• 1/2 cup each of Parmesan and Provolone cheese, finely chopped
• 6 tbsp Buttermilk Ranch dressing (regular Ranch is also fine)
• 4 tbsp butter, melted
• 3/4 cup panko breadcrumbs
• 2 tsp garlic powder

Instructions

Preparing the Marinade

1. Create the Marinade: In a medium bowl, vigorously whisk together olive oil, ranch dressing, Worcestershire sauce, white vinegar, lemon juice, minced garlic, and pepper. 
2. Marinating the Chicken: Place your chicken breasts in a large plastic bag and gently pound them to a uniform thickness of about 1/2 inch. Lightly season both sides of the chicken with salt and pepper for added flavor. Pour the marinade into the bag, ensuring all pieces are well-coated. Press out excess air and seal the bag. Refrigerate for at least 30 minutes, or for best results, leave it overnight. 

Cooking the Chicken

1. Searing for Flavor: Heat the vegetable oil in a large skillet (preferably cast iron for even heat distribution) over medium-high heat. Once hot, place the marinated chicken in the skillet. Sear each side for 4-5 minutes without moving them around. 
2. Checking for Doneness: Ensure each piece is fully cooked — the internal temperature should reach 165°F (74°C). Once done, transfer the chicken to a clean plate or baking sheet. Cover loosely with aluminum foil to keep it warm. This also allows the juices to redistribute, making the chicken moist and tender.

Making the Parmesan Crust

1. Prepare for Broiling: Preheat your oven to a low broil setting (450°F or 230°C). In a small bowl, mix together chopped Parmesan and Provolone cheeses with the Ranch dressing. Microwave this mixture in 15-second intervals, stirring in between, until it’s just melted but still has a bit of texture.
2. Creating the Crust: In another bowl, combine the melted butter, garlic powder, and panko breadcrumbs. This mixture will give the crust its signature crunch. Stir it into the slightly melted cheese mixture.
3. Applying the Crust: Spread this topping evenly over the seared chicken breasts.

Final Touches

1. Broiling to Perfection: Place the chicken in the oven and broil for 3-4 minutes. Watch closely as the crust turns a delightful golden brown, which adds not only a beautiful color but also a crispy texture.
2. Serving: Once the crust is perfectly browned, remove the chicken from the oven. Let it rest for a few minutes before serving. This rest period allows the juices and flavors to settle, enhancing the overall taste.

If you’ve fallen in love with this Longhorn Parmesan Crusted Chicken recipe, why not spread the joy? Share the image below on your Pinterest board and let your friends in on this delicious secret!

Air-Fryer Method

Preparing the Chicken

1. Marinate the Chicken: Follow the same steps for preparing the marinade and marinating the chicken as outlined in the original recipe.

Air Frying the Chicken

1. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C). 
2. Air Fry the Chicken: Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the marinated chicken breasts in the basket, ensuring they are not touching each other for even cooking. Cook for 10 minutes.
3. Flip for Even Cooking: After 10 minutes, flip the chicken breasts over. This ensures both sides cook evenly and get that desired golden color. Cook for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C).

Adding the Parmesan Crust

1. Prepare the Parmesan Crust: While the chicken is cooking, prepare the Parmesan crust mixture as described in the original recipe.
2. Applying the Crust: Once the chicken is cooked, carefully remove it from the air fryer. Spread the Parmesan crust mixture evenly over the top of each chicken breast.
3. Final Air Fryer Touch: Place the chicken back in the air fryer and cook for an additional 2-3 minutes at 375°F (190°C), or until the crust is golden brown and crispy. Keep a close eye to prevent the crust from burning.
4. Serve with these Longhorn’s brussel sprouts, mashed potatoes, or steamed veggies.