This Longhorn Parmesan Chicken hits the spot when I need something warm, cheesy, and straight-up comforting. We’re talking crispy pan-seared chicken, a rich garlic-Parmesan cream sauce, and just enough melted cheese on top to make you wonder why you ever ate anything else. When I first tried this, I was halfway through dinner before I even remembered to breathe—yes, it’s that good. I’m a big fan of simple healthy chicken recipes that don’t feel like they’re trying too hard. This one? It brings that homemade recipe energy I love. It’s quick enough to whip up on a Wednesday night, but it still has that cozy Sunday dinner feel. You’ll find it in the top tier of my recipes folder, right next to my other go-to chicken recipes and simple weeknight wins. If you’re on the hunt for a simple recipe that’s loaded with flavor, comforting without being fussy, and perfect for just about any night of the week, you’re in the right place. I’d say this is a recipe simple enough for beginners, but delicious enough that it keeps showing up in my weekly rotation.

1) Key Takeaways
2) Easy Longhorn Parmesan Chicken Recipe
3) Ingredients for Longhorn Parmesan Chicken
4) How to Make Longhorn Parmesan Chicken
5) Tips for Making Longhorn Parmesan Chicken
6) Making Longhorn Parmesan Chicken Ahead of Time
7) Storing Leftover Longhorn Parmesan Chicken
8) Try these Main Course recipes next!
9) Longhorn Parmesan Chicken
10) Nutrition

1) Key Takeaways

Golden pan-seared chicken breasts with melted cheese and rich garlic cream sauce
Fast and family-friendly recipe using simple kitchen staples
Perfect for weeknight dinners or casual dinner parties
A must-try addition to your simple chicken recipes rotation

2) Easy Longhorn Parmesan Chicken Recipe

I’ve got a soft spot for recipes that give you a lot without asking much. This one lands squarely in that camp. The first time I made it, I didn’t even sit down to eat. I stood by the counter with a fork and let the crispy edges and creamy sauce speak for themselves.

This parmesan chicken recipe has climbed to the top of my list of simple chicken recipes. It’s all about crisp, well-seasoned chicken, creamy garlic-Parmesan sauce, and that layer of melted cheese that seals the deal. And we don’t need a ton of prep to get it right. We just need a good skillet, a few pantry items, and an appetite.

From the first sizzle to the last spoonful of sauce, this dish brings that homemade recipe comfort with just enough flair. I keep coming back to it when I want something warm and satisfying that fits my simple healthy chicken recipes theme without skimping on flavor.

3) Ingredients for Longhorn Parmesan Chicken

Chicken Breasts I like boneless, skinless ones because they cook evenly and stay juicy if you don’t rush it. Pound them out if they’re too thick. You want even cooking, not charred outsides and raw middles.

Salt and Black Pepper Don’t skimp here. Salt wakes up the chicken, and pepper adds that bite you didn’t know you needed until it’s missing.

Olive Oil This helps with the golden crust. You want a pan that’s hot enough to sizzle but not so hot that the oil starts smoking like you’re signaling the neighbors.

Mozzarella Cheese A layer of melty mozzarella on top makes the dish comforting. I go for shredded because it melts quickly and gets those nice stringy pulls.

Parmesan Cheese I split this. Half goes into the sauce, and the rest finishes the top. Sharp, salty, and perfect with cream.

Italian Seasoning Adds warmth and earthiness without needing a cabinet full of dried herbs.

Unsalted Butter I always use unsalted so I can control how salty the sauce turns out. Plus, butter and garlic together just smell like home.

Minced Garlic I’m heavy-handed here. Garlic is the flavor driver. If you’re shy, still use it—but maybe close your eyes while you do.

Heavy Cream This makes the sauce rich without being too thick. Let it bubble just a little to thicken naturally.

Crushed Red Pepper (Optional) I like a tiny bit of heat. It’s not spicy, just interesting. Leave it out if you prefer mellow.

4) How to Make Longhorn Parmesan Chicken

Step 1. Season the chicken breasts with a good pinch of salt and a few turns of black pepper. Keep it simple and generous—it’s your foundation.

Step 2. Warm the olive oil in a skillet over medium-high heat. Add the chicken, and don’t touch it. Let it get golden and crusty on one side before flipping. That takes about 5 to 7 minutes.

Step 3. Flip the chicken and cook the other side just the same. You want it cooked through but not dried out. Set it aside on a plate and keep it warm.

Step 4. Drop butter in the same pan and add the garlic. Stir for half a minute, just until you smell that mellow edge of garlic cooked in butter.

Step 5. Pour in the cream, then stir in the Parmesan. Let it bubble gently until it thickens. Stir it every so often to keep it smooth.

Step 6. Slide the chicken back into the pan. Spoon the sauce over each piece. Then sprinkle mozzarella on top and cover the pan to let the cheese melt—just a few minutes.

Step 7. Sprinkle Italian seasoning and crushed red pepper if you like. Serve warm with the sauce spooned over and something simple on the side like steamed greens or roasted potatoes.

5) Tips for Making Longhorn Parmesan Chicken

Use thin, even chicken breasts for consistent cooking. If yours are thick in the middle and thin on the ends, grab a rolling pin or meat mallet and flatten them out a bit.

Don’t rush the browning step. Let the chicken sit in the hot pan undisturbed. That’s how you get a nice crust that holds up to the sauce without turning soggy.

The sauce is simple, but it’s worth whisking slowly and watching closely. Use low heat once the cheese goes in. Too much heat and you’ll break the sauce instead of making it silky.

6) Making Longhorn Parmesan Chicken Ahead of Time

Sometimes I prep the sauce early and store it in a sealed container in the fridge. It holds for a day or two. Then when dinner rolls around, I just cook the chicken fresh and warm the sauce gently on the stove.

You can also sear the chicken in advance and finish the dish later. Just don’t melt the cheese until you’re ready to serve. It’s better fresh and stretchy than stiff from the fridge.

Simple chicken recipes like this one work well for planning ahead if you’re cooking for company or prepping a meal you want to reheat later in the week. It reheats best on low, covered, with a splash of water or extra cream in the pan.

7) Storing Leftover Longhorn Parmesan Chicken

Leftovers go in an airtight container in the fridge. I try to eat them within three days. The sauce might thicken more as it cools, but that’s no problem. A splash of cream or milk while reheating brings it back to life.

Microwave reheating works if you’re short on time, but stovetop on low is the better choice if you’ve got five minutes. Don’t let it boil again or the sauce can separate.

Sometimes I slice leftover chicken and use it on salads or sandwiches. That garlicky sauce and cheese carry over great, even cold.

8) Try these Main Course recipes next!

9) Longhorn Parmesan Chicken