Craving that signature Longhorn Steakhouse lemon garlic chicken but don’t want to leave your kitchen? This copycat recipe delivers the same tender, juicy chicken bathed in a rich, tangy lemon garlic sauce that made the original so popular.
With simple pantry staples and just 30 minutes, you’ll recreate this restaurant favorite that’s become a weeknight dinner staple for countless home cooks.
Whether you’re looking to impress dinner guests or simply treat your family to something special, this longhorn steakhouse lemon garlic chicken recipe brings steakhouse elegance to your table without the hefty price tag or wait time.
What Does Longhorn Lemon Garlic Chicken Taste Like?
The flavor profile of longhorn steakhouse lemon garlic chicken is a beautiful balance of bright citrus, savory garlic, and creamy richness. The lemon juice provides a zesty tang that cuts through the buttery sauce, while fresh garlic adds aromatic depth without overwhelming the palate.
The heavy cream mellows everything into a velvety, restaurant-style sauce that coats each chicken piece perfectly. You’ll notice subtle heat from red pepper flakes dancing on your tongue, complemented by the sweet notes from caramelized shallots.
The chicken itself stays incredibly moist and tender, absorbing all those gorgeous flavors during the final bake.This LongHorn Steakhouse Lemon Garlic Chicken Recipe pairs perfectly with comforting sides like Bojangles Cajun Pintos, Houston’s Spinach Dip, or the refreshing Brenda Gantt Coleslaw Recipe for a complete homestyle meal.
Longhorn Steakhouse Lemon Garlic Chicken Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (or thighs)
- Salt and black pepper to taste
For the Lemon Garlic Sauce
- 1 cup chicken broth
- 2 tbsp lemon juice (fresh is best)
- 1 tbsp minced garlic
- ½ tsp red pepper flakes (optional, add more to taste)
- 1 tbsp olive oil
- ⅓ cup finely diced shallots (or red onion)
- 2 tbsp salted butter
- ¼ cup heavy cream
- 2 tbsp chopped fresh parsley or basil (for garnish)
- Optional: lemon slices for serving
Kitchen Utensils You’ll Need
- Large oven-safe skillet (cast iron works perfectly)
- Meat mallet or rolling pin (for pounding chicken)
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and sharp knife
- Tongs or spatula
Preparation and Cooking Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy to Intermediate
How to Make Longhorn Steakhouse Lemon Garlic Chicken
Step 1: Prepare the Chicken
Pound the chicken breasts or thighs to about ½-inch thickness using a meat mallet so they cook evenly. This crucial step prevents thick spots from remaining undercooked while thinner areas dry out. Season both sides generously with salt and black pepper, ensuring the seasoning adheres to the meat.
Step 2: Make the Broth Mixture
In a small bowl or measuring cup, whisk together the chicken broth, lemon juice, minced garlic, and red pepper flakes. This aromatic mixture becomes the foundation of your longhorn lemon garlic sauce, so ensure everything is well combined before setting aside.
Step 3: Sear the Chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the seasoned chicken and brown each side for 2–3 minutes until golden. The chicken doesn’t need to be fully cooked at this stage-you’re just creating a flavorful crust and locking in moisture. Remove the chicken to a plate and set aside.
Step 4: Cook the Sauce
Reduce the heat to medium and add the diced shallots to the skillet, cooking for 1–2 minutes until softened and fragrant. Pour in the broth mixture, using a whisk to scrape up all those delicious browned bits from the pan (this is where major flavor lives!). Bring the sauce to a gentle simmer and cook for 10–15 minutes until it reduces down to about ⅓ cup of liquid. This reduction concentrates the lemon garlic flavors and naturally thickens the sauce.
Step 5: Finish the Sauce
Remove the pan from the heat completely. Stir in the butter, whisking continuously until it melts into a glossy emulsion. Off the heat, add the heavy cream and whisk thoroughly to combine. Return the pan to low heat for just 30 seconds to gently warm the sauce, but avoid boiling as this can cause the cream to separate.
Step 6: Bake to Finish Cooking
Preheat your oven to 375°F (190°C). Nestle the seared chicken pieces back into the creamy lemon garlic sauce, spooning some over the tops. Transfer the skillet to the preheated oven and bake for 5–8 minutes, until the chicken reaches an internal temperature of 165°F and is cooked through completely.
Step 7: Serve
Remove from the oven and sprinkle with freshly chopped parsley or basil for a pop of color and fresh herb flavor. Add lemon slices on top or around the skillet for extra citrus appeal and visual presentation. Serve immediately while hot.
Customization and Pairing Ideas for Longhorn Lemon Garlic Chicken
1. Protein Variations: While chicken breasts are traditional, chicken thighs offer more flavor and stay juicier due to higher fat content. You can also use this longhorn steakhouse lemon garlic sauce with pork chops, shrimp, or even firm white fish like halibut or cod. Adjust cooking times accordingly-shrimp only needs 3-4 minutes total, while pork chops require about 6-8 minutes in the oven.
2. Pasta Pairings: Transform this into a complete one-pan meal by serving over angel hair pasta, fettuccine, or linguine. The creamy lemon garlic sauce clings beautifully to pasta, creating a restaurant-worthy dish. Toss cooked pasta directly in the sauce before plating, or create a nest of noodles and place the chicken on top with extra sauce drizzled over everything.
3. Low-Carb Options: For keto or low-carb diets, pair your longhorn lemon garlic chicken with cauliflower rice, zucchini noodles, or spaghetti squash. Roasted vegetables like asparagus, green beans, or Brussels sprouts complement the bright citrus notes perfectly while keeping the meal lighter and vegetable-forward.
4. Grain Bowls: Create Mediterranean-inspired bowls by serving the chicken over quinoa, couscous, or wild rice pilaf. Add roasted cherry tomatoes, cucumber slices, Kalamata olives, and crumbled feta cheese for a complete meal that’s both satisfying and nutritious.
5. Sauce Modifications: Adjust the heat level by increasing red pepper flakes to ¾ or 1 teaspoon for those who love spice. For a richer sauce, add an extra tablespoon of butter or substitute half-and-half with more heavy cream. Want more citrus punch? Add lemon zest along with the juice for intensified lemon flavor without extra acidity.
6. Vegetable Add-ins: Boost nutrition by adding sun-dried tomatoes, spinach, or mushrooms to the sauce during the reduction phase. Baby spinach wilts beautifully in the residual heat, while mushrooms add earthy depth that complements the garlic. Artichoke hearts also pair wonderfully with lemon and create a more substantial sauce.
7. Wine Pairing Suggestions: This longhorn steakhouse lemon garlic chicken recipe pairs exceptionally well with crisp white wines like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. The wine’s acidity mirrors the lemon’s brightness while complementing the creamy sauce. For non-alcoholic options, try sparkling water with fresh lemon or a light iced green tea.
Expert Tips for Perfect Longhorn Lemon Garlic Chicken
1. Even Thickness is Everything: The most common mistake is skipping the pounding step. Chicken breasts naturally taper, creating uneven thickness that leads to dry, overcooked thin sections and undercooked thick portions. Use a meat mallet between plastic wrap or parchment paper, working from the center outward to achieve uniform ½-inch thickness. This ensures every bite cooks perfectly and stays moist.
2. Don’t Skip the Sear: That initial browning creates the Maillard reaction-a chemical process that develops complex, savory flavors you simply cannot achieve through baking alone. Those golden-brown bits stuck to the pan (called fond) become the flavor foundation of your sauce. Resist the urge to move the chicken around; let it sit undisturbed for proper caramelization.
3. Fresh Lemon Juice Makes All the Difference: Bottled lemon juice contains preservatives and lacks the bright, aromatic oils found in fresh lemons. The longhorn lemon garlic flavor profile depends heavily on that fresh citrus punch. Roll your lemons on the counter with firm pressure before cutting-this breaks down internal membranes and releases significantly more juice.
4. Reduce the Sauce Properly: Patience during the reduction phase is crucial for developing concentrated flavor and the right consistency. The sauce should reduce to about ⅓ of its original volume, becoming slightly syrupy. This takes a full 10-15 minutes-rushing this step results in thin, watery sauce that won’t coat the chicken properly. Watch for the sauce to coat the back of a spoon as your visual cue.
5. Temperature Control with Cream: Adding heavy cream to a boiling sauce causes it to break and separate, creating an unappetizing grainy texture. Always remove the pan from heat before incorporating cream, then return to low heat briefly just to warm through. This gentle approach maintains the sauce’s silky, luxurious texture that defines the longhorn steakhouse lemon garlic chicken experience.
6. Use an Instant-Read Thermometer: Guessing doneness leads to either dry, overcooked chicken or unsafe undercooked poultry. Insert an instant-read thermometer into the thickest part of the chicken-it should read exactly 165°F. Remember that chicken continues cooking (carryover cooking) even after removal from heat, so pulling it at 163°F and letting it rest works perfectly.
7. Shallots vs. Onions: While red onion works as a substitute, shallots provide a sweeter, more delicate flavor with subtle garlic undertones that complement rather than overpower the sauce. Dice them finely so they melt into the sauce, adding body and depth. If using onions, sweet Vidalia or yellow onions work better than sharp white onions for this longhorn steakhouse lemon garlic chicken recipe.
Storage and Reheating Guidance
Store leftover longhorn lemon garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of chicken broth to revive the sauce, or microwave in 30-second intervals until warmed through. Avoid high heat which can toughen the chicken.
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the Recipe that people often ask.
Q: Can I make longhorn steakhouse lemon garlic chicken ahead of time?
A: Yes! Prepare the recipe through step 5, then refrigerate the chicken and sauce separately. When ready to serve, bring to room temperature for 15 minutes, return chicken to sauce, and complete the baking step. This makes it perfect for entertaining.
Q: What’s the best substitute if I don’t have an oven-safe skillet?
A: Sear the chicken in a regular skillet, transfer everything to a baking dish, and complete the baking step there. You’ll lose some of the pan’s crusty bits, but the dish will still be delicious.
Q: Can I use chicken thighs instead of breasts in this longhorn lemon garlic chicken recipe?
A: Absolutely! Chicken thighs are more forgiving and stay juicier. They may need an extra 2-3 minutes of baking time due to higher fat content. Check for 165°F internal temperature.
Q: My sauce turned out too thin-how do I fix it?
A: You didn’t reduce it enough in step 4. Return the sauce to heat (without the chicken) and simmer longer until thickened. Alternatively, whisk together 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce.
Q: Can I freeze longhorn steakhouse lemon garlic chicken?
A: Cream-based sauces don’t freeze ideally as they can separate when thawed. If you must freeze, do so for up to 1 month and whisk vigorously while reheating to re-emulsify the sauce. Texture may be slightly compromised.
Q: What if I don’t have heavy cream?
A: Half-and-half works but creates a lighter sauce. For a thicker consistency without cream, make a slurry with cornstarch and skip the cream entirely, or use full-fat coconut milk for a dairy-free alternative with similar richness.
Q: How do I prevent the garlic from burning?
A: Since the garlic goes into the liquid broth mixture rather than being sautéed directly in hot oil, burning isn’t a concern with this method. This technique distributes garlic flavor throughout the longhorn lemon garlic sauce evenly.
Longhorn Steakhouse Lemon Garlic Chicken
Ingredients
Equipment
Method
- In a mixing bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 4 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon dried thyme (or Italian seasoning), 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes if using. Mix thoroughly until all ingredients are well combined and the marinade is emulsified.
- Add the pounded chicken breasts to the bowl, ensuring each piece is completely coated with the lemon-garlic marinade. Turn the chicken several times to distribute the flavors evenly. Let the chicken marinate at room temperature for 30-45 minutes. Avoid refrigerating during this time, as room temperature allows for better flavor absorption and more even cooking.
- Remove the chicken breasts from the marinade and use paper towels to pat them completely dry on all sides. This critical step removes excess moisture, which is essential for achieving that beautiful golden-brown restaurant-quality sear. Reserve the leftover marinade for the sauce.
- Heat the remaining 1 tablespoon of olive oil in a large, heavy skillet (cast iron works exceptionally well) over medium-high heat until it shimmers. Carefully place the dried chicken breasts in the hot pan without overcrowding. Sear for 5-6 minutes on the first side without moving them, allowing a golden crust to develop. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
- Transfer the cooked chicken to a clean plate and tent with foil to keep warm. Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet, allowing it to melt and capture all the flavorful browned bits. Pour in the reserved marinade and 2 tablespoons of chicken broth if using. Cook for about 2 minutes, stirring constantly and scraping the bottom of the pan to deglaze, until the sauce reduces slightly and thickens.
- Return the seared chicken breasts to the pan with the lemon-garlic sauce. Spoon the sauce generously over each piece, allowing the chicken to absorb the bright flavors for 1-2 minutes. Transfer to serving plates, drizzle with the remaining pan sauce, and garnish with fresh lemon slices and chopped parsley or chives for a pop of color and freshness.
Video
Notes
This longhorn steakhouse lemon garlic chicken recipe proves you don’t need a professional kitchen to create restaurant-quality meals at home. With its vibrant citrus notes, aromatic garlic, and luxuriously creamy sauce, this dish transforms ordinary chicken into something truly special.
The beauty lies in its simplicity-no complicated techniques, just quality longhorn steakhouse lemon garlic chicken ingredients combined with proper timing and temperature control. Whether you’re cooking for a weeknight family dinner or entertaining guests, this recipe delivers impressive results that’ll have everyone asking for seconds and the recipe itself!
Drop a comment on the blog with your feedback-I can’t wait to hear what you think.