Copycat Longhorn Garlic Parmesan Chicken

Alright, y’all, let me tell you about this recipe — it’s like a little flavor party in your kitchen! I stumbled on this copycat version of Longhorn’s famous Garlic Parmesan Chicken, and honestly, I’m obsessed. Imagine tender, juicy chicken smothered in a rich, buttery garlic sauce with a generous sprinkle of Parmesan melting into every bite. It’s a game changer for weeknight dinners or whenever you just want to impress without breaking a sweat. Plus, the smells alone will have everyone hovering around your stove, asking “What’s cooking?” Ready to make some magic? Let’s dive in!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/4 cup all-purpose flour (for dredging)
2 tbsp olive oil
3 tbsp unsalted butter
4 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/2 cup heavy cream
1/4 cup chicken broth
1 tsp Italian seasoning
Chopped fresh parsley, for garnish

How I Make It

Step 1:

First things first, pat your chicken breasts dry with paper towels and season generously with salt and pepper. Then, lightly dredge each breast in the flour, shaking off any excess—that little coating helps create a nice crust when sautéed!

Step 2:

Heat the olive oil in a large skillet over medium-high heat. Once hot, add your chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through (internal temp should hit 165°F). Remove the chicken and set aside on a plate.

Step 3:

Lower the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté just until fragrant—about 30 seconds to 1 minute. Watch closely so it doesn’t burn! This garlic-butter combo is the heart of the sauce.

Step 4:

Pour in the chicken broth and heavy cream, then sprinkle in the Italian seasoning. Let it simmer for 2-3 minutes to thicken slightly, stirring occasionally.

Step 5:

Now, stir in the grated Parmesan cheese until the sauce gets luxuriously creamy and smooth. The sauce should coat the back of a spoon beautifully.

Step 6:

Return the chicken to the skillet, spooning that irresistible sauce over the top. Let it simmer together for another 2 minutes so those flavors combine perfectly. Garnish with fresh parsley and serve immediately!

Variations & Tips

If you don’t have heavy cream, half-and-half works in a pinch—just reduce broth slightly for thicker sauce.
Swap out chicken breasts for thighs if you prefer darker meat; just adjust cooking time accordingly.
For extra garlic punch, roast a whole head of garlic and mash it into the sauce.
Add a pinch of red pepper flakes if you want a subtle kick.
Don’t skip the fresh Parmesan—grated from a block melts better and tastes way fresher than pre-shredded!

How I Like to Serve It

This chicken goes gorgeously with buttery mashed potatoes or creamy risotto to soak up the sauce. For a lighter twist, pair it with sautéed green beans or a crisp Caesar salad. Honestly, it’s the kind of meal that feels fancy but is easy enough for a cozy weeknight.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave to avoid drying out the chicken.

Closing: This Copycat Longhorn Garlic Parmesan Chicken recipe always comes through with rich, comforting flavor and tender, juicy chicken—your new weeknight favorite for sure!