LongHorn Steakhouse Lemon Garlic Chicken Recipe

When you eat at LongHorn Steakhouse, their menu shows so many amazing choices. One dish that always gets attention is their Lemon Garlic Chicken.

This chicken tastes tangy, creamy, and full of garlic flavor. The sauce is smooth and coats the chicken perfectly. Eating out often can drain your wallet quickly.

Making the LongHorn Steakhouse Lemon Garlic Chicken Recipe at home saves money while giving you restaurant-quality flavor.

After testing different approaches, the results came out incredibly close to the original.

You can cook this meal in under 30 minutes using simple ingredients from your local store.

Today I am sharing this copycat recipe so you can enjoy the same amazing flavors without leaving your kitchen.

What Makes LongHorn’s Lemon Garlic Chicken So Special?

LongHorn Steakhouse knows how to balance flavors perfectly. The lemon adds brightness without being too sour.

The garlic gives warmth without overpowering. The cream makes everything smooth and rich.

The chicken gets golden brown on the outside while staying moist inside. The sauce is just right for coating every piece.

What makes this dish truly special is how each step builds flavor. You season, then sear, then simmer in the sauce. The result tastes complex but is simple to make.

Best Type of Chicken to Use

Boneless, skinless chicken breasts work best for this recipe. They cook evenly and soak up the sauce nicely. Choose breasts that are similar in size so they cook at the same rate.

Cut the chicken breasts in half lengthwise to make them thinner. Thin pieces cook faster and give more surface area for the sauce. You can also cut them into strips about 1 inch wide.

Some people prefer chicken thighs because they have more fat and stay juicier. Boneless, skinless thighs work fine but may take slightly longer to cook. Always pat your chicken dry with paper towels before seasoning. Dry chicken gets a better golden crust.

LongHorn Steakhouse Lemon Garlic Chicken Ingredients

For the Chicken:

• 2 large boneless skinless chicken breasts: Look for breasts that are similar in size so they cook at the same rate. Slicing them into thinner cutlets is the key to tender chicken.
• 1 teaspoon garlic powder: This works with the fresh garlic in the sauce to give a deep, well-rounded garlic flavor.
• 1 teaspoon smoked paprika: This spice gives the chicken a beautiful golden-brown color and a very light, warm, smoky taste.
• ¼ teaspoon salt: Salt is essential for making all the other flavors in the chicken pop.
• ¼ teaspoon black pepper: Freshly ground black pepper adds a little bit of gentle spice.
• 2 tablespoons olive oil or avocado oil: You need a good oil to cook the chicken. Avocado oil is great for high heat, but olive oil works perfectly fine too.

For the Lemon Garlic Sauce:

• 3 tablespoons butter: Butter creates a rich and velvety base for the sauce.
• 4 cloves garlic, minced: Using fresh garlic cloves is very important for the best, strongest flavor. The jarred kind doesn’t taste the same.
• ½ cup chicken broth: This liquid helps to thin the sauce just enough and ties all the flavors together. A low-sodium broth is a good idea so you can control the salt.
• ¼ cup fresh lemon juice: Please squeeze your own lemons for this. It makes the sauce taste fresh and zesty, not sour or bitter. You’ll need about 2 large lemons.
• ½ cup heavy cream: This is what makes the sauce creamy and smooth. For a lighter version, you could try half-and-half, but the sauce will be thinner.
• 2 tablespoons grated Parmesan cheese: This cheese adds a salty, nutty flavor that makes the sauce taste more complex.
• 1 teaspoon lemon zest (optional): Adding the yellow part of the lemon peel gives an extra punch of strong lemon aroma and flavor.
• Fresh parsley, chopped (for garnish): This adds a pop of green color and a fresh flavor that looks beautiful when you serve the dish.

Kitchen Appliances You’ll Need

1. Cast iron skillet or heavy pan – For even browning.
2. Spatula or tongs – For easy flipping.
3. Knife and cutting board – To trim and slice the chicken.
4. Measuring cups and spoons – For accurate ingredient use.
5. Lid for the pan – Helps with simmering and sauce thickening.
6. Mixing spoon – To stir the sauce.
7. Paper towels – To pat chicken dry before cooking.

How to Make LongHorn Steakhouse Lemon Garlic Chicken

Step 1 | Prepare the Chicken

Trim chicken breasts and slice into thin fillets or strips. Pat them dry with paper towels — this helps them sear well.

In a bowl or zip bag, add garlic powder, smoked paprika, salt, and black pepper. Toss the chicken to coat evenly.

Step 2 | Heat the Oil

Warm your skillet over medium heat. Add olive or avocado oil and wait until a drop of water sizzles on the surface — that means it’s ready.

Step 3 | Cook the Chicken

Lay the seasoned chicken in the pan in a single layer. Don’t crowd the pan. Cook each side for about 4–5 minutes until golden brown. Flip once halfway through. Remove the cooked chicken and place it on a plate.

Step 4 | Make the Sauce

Lower the heat slightly. In the same pan, melt the butter. Add minced garlic and stir for 30–45 seconds until fragrant.

Pour in the chicken broth and lemon juice. Scrape the bottom of the pan to release all the flavorful bits. Let the mixture simmer for about 3 minutes to reduce slightly.

Step 5 | Add the Cream and Cheese

Turn your heat to low and pour in the heavy cream. Stir it gently. Add your Parmesan cheese next and let it melt into the sauce. It should start to thicken and look creamy.

Step 6 | Combine Chicken and Sauce

Add the chicken back into the skillet. Spoon the sauce over each piece, cover with a lid, and let it simmer for 10 minutes on low heat. This helps the flavors blend perfectly.

Step 7 | Serve

Once it’s done, serve it hot. I love spooning some extra sauce over the chicken before plating. Sprinkle a little more Parmesan or chopped parsley if you want to make it pretty.

Recipe Perfection Tips

• Don’t Burn the Garlic: Garlic cooks very fast. Once you add it to the butter, keep stirring and take it off the heat after about 30 seconds when it’s fragrant. Burnt garlic will make the sauce taste bitter.
• Get a Good Sear: Make sure your pan is hot before adding the chicken. Don’t move the chicken around until it’s ready to flip. This helps create that delicious, crispy, golden crust.
• Thicker Sauce: If you prefer a thicker sauce, you can let it simmer for a few extra minutes without the lid. This will help some of the liquid evaporate and the sauce will reduce and thicken.
• Zest First, Juice Second: When you are using a fresh lemon, always zest it (take the yellow skin off) before you cut it and squeeze out the juice. It is much easier to do it in that order.

How to Serve This LongHorn Lemon Garlic Chicken

This chicken pairs beautifully with white rice, buttery mashed potatoes, or pasta like angel hair or fettuccine.

The creamy sauce soaks right into these bases, creating a complete meal.

At LongHorn Steakhouse, they serve this chicken over seasoned rice with fresh vegetables, then drizzle extra sauce on top. A lemon wedge sits on the side for added citrus.

Roasted vegetables like asparagus, green beans, or broccoli taste great alongside this dish. For low-carb options, try cauliflower rice or zucchini noodles.

If you liked this Lemon Garlic Chicken, try our Din Tai Fung-style Garlic Broccoli and Taiwanese Cabbage with Garlic. They’re easy, tasty sides that go great with it.

Make-Ahead and Storage

1. Make-Ahead: You can cook the chicken ahead of time and store it in the fridge for up to 2 days. Make the sauce fresh when you’re ready to eat — it takes just a few minutes.

2. How to Store: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is fully cooled before storing.

3. How to Reheat: Reheat on the stovetop over low heat with a splash of broth or cream to loosen the sauce. You can also microwave it for 1–2 minutes, stirring halfway through.

4. Freezing: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

LongHorn Steakhouse Lemon Garlic Chicken Recipe FAQs

1. Is fresh lemon better than bottled?

Fresh lemon juice is much better. Bottled juice can taste flat or bitter, while fresh lemon keeps the flavor bright.

2. Can I bake the chicken instead?

Yes. Bake the seasoned chicken at 400°F for 20 minutes, then pour the sauce over it after cooking. It’s a simple alternative.

3. How can I make the sauce thicker?

Let it simmer uncovered for a few extra minutes, or add a small spoon of Parmesan cheese. It will thicken naturally as it cools.

4. How do I keep the garlic from burning?

The key is watching it closely and cooking it briefly. Add garlic after the butter melts, stir constantly, and only cook for 30-45 seconds until fragrant. The moment you smell it, add your liquids right away. Using medium-low heat also helps prevent burning.

5. My sauce looks a little curdled. What did I do wrong?

This can happen if the heat is too high when you add the cream. Always turn the heat to low before adding cream. If it happens, don’t worry. The sauce will still taste great. You can try whisking in a tablespoon of warm broth to smooth it out.

6. Is there a way to make this recipe less lemony?

Of course! Start by using just two tablespoons of lemon juice instead of a quarter cup. You can always add more at the end after you taste the sauce. The lemon zest is also optional and adds more punch, so you can leave that out.

7. How do I make it less garlicky?

Reduce to two or three cloves and skip the powder in seasoning. This tones down the intensity while keeping the essence. Add more lemon juice to balance with brightness. Taste as you go to find your preferred level.

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Yield: 4

LongHorn Steakhouse Lemon Garlic Chicken Recipe

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Make this easy Longhorn Steakhouse Lemon Garlic Chicken Recipe in just 35 minutes! Creamy, zesty, and full of garlic flavor for a restaurant-style meal.

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

Ingredients

For the Chicken:

• 2 large boneless skinless chicken breasts – slice in half lengthwise
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil or avocado oil

For the Lemon Garlic Sauce:

• 3 tablespoons butter
• 4 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup fresh lemon juice (about 2 lemons)
• ½ cup heavy cream
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon lemon zest (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Trim the chicken and cut each breast into thin fillets or even strips. Pat dry with paper towels — this helps them brown better. In a small bowl or zip bag, mix garlic powder, smoked paprika, salt, and pepper. Add the chicken and toss until evenly coated. Set aside.
2. Place a skillet over medium heat. Add olive or avocado oil and let it warm up until shimmering. You’ll know it’s ready when a small drop of water sizzles.
3. Lay the seasoned chicken in the skillet in a single layer. Don’t crowd the pan. Cook for about 4–5 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.
4. Lower the heat slightly. In the same pan, melt the butter. Add minced garlic and cook for 30–45 seconds until fragrant, stirring often to prevent burning. Pour in the chicken broth and lemon juice. Use a spoon to scrape up the brown bits from the pan. Let the mixture simmer for about 3 minutes.
5. Reduce the heat to low. Pour in the heavy cream and stir gently. Add Parmesan cheese and continue stirring until it melts and the sauce becomes smooth and creamy.
6. Add the chicken back to the skillet. Spoon the sauce over each piece, cover with a lid, and let it simmer on low for about 10 minutes. This helps the flavors blend beautifully.
7. Remove from heat and spoon extra sauce over the top. Garnish with chopped parsley or lemon zest if you like. Serve hot with rice, pasta, or mashed potatoes.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 27gSaturated Fat: 12gCholesterol: 125mgSodium: 420mgCarbohydrates: 5gFiber: 0.5gSugar: 1gProtein: 33g

This copycat LongHorn Steakhouse Lemon Garlic Chicken Recipe is a wonderful way to enjoy a restaurant-style dinner at home.

The creamy lemon and garlic sauce is simple to prepare but tastes incredible. With tender chicken and that amazing sauce, this dish is sure to become a regular on your menu.