Lemon Garlic Chicken Longhorn​ Recipe (Steakhouse Copycat)

This lemon garlic chicken longhorn​ is really the result of sheer determination. I wanted that exact flavor of the sauce. I worked on it until I was happy with it. I simply wanted my kitchen to smell the same as LongHorn Steakhouse regular weekday. When I first tried that lemon garlic butter sauce, I needed to improve. After a few trials, I finally got the exact flavor.

This recipe uses simple ingredients and only one skillet. First, sear the chicken well. Then, in the same pan, make a sauce with butter, garlic, fresh lemon juice, and lemon zest. Like the original Longhorn sauce, it doesn’t use any cream. No fancy equipment is needed, and there are no complicated techniques. It’s just a copycat recipe but the taste is just like the original.

Why This Lemon Garlic Chicken Longhorn​ Recipe Works

I’ve made this lemon garlic chicken longhorn​ in my kitchen many times. Everyone in my family has tried it. They liked this version below the most.

There are a few key factors that make it effective:

• Searing first, saucing second. Cooking the chicken separately keeps it juicy, since the sauce can reduce properly without drying it out.
• Fresh lemon, not bottled. Fresh zest and juice give a brighter, less bitter finish.
• Broth instead of heavy cream. This keeps the sauce closer to LongHorn’s actual butter based sauce. Not a creamy Alfredo style copycat.

Most copycat recipes online use cream or roux made with flour. This makes the sauce thicker and richer. But it’s not like the sauce actually served at LongHorn.

Is This a True LongHorn Steakhouse Copycat?

Longhorn’s original chicken is a grilled chicken breast topped with a lemon garlic butter sauce. The sauce may vary slightly. It’s garnished with a fire grilled lemon half and parsley. It’s not a cream sauce.

It’s very important to know this. Many popular copycat recipes online use heavy cream, Parmesan, or roux to thicken the sauce. Though they don’t taste bad, but they’re actually different kinds of dishes. This recipe doesn’t use any cream. Instead, the sauce is made with butter, garlic, lemon, and a little chicken broth. This keeps the sauce light, just like you’d find in a restaurant.

Most copycat recipes don’t include this little trick. Before making the sauce, lightly char half of the lemon in the empty hot pan. That’s how Longhorn does it. It gives the lemon a subtle smoky flavor you can’t get from using raw lemon juice.

Recipe Snapshot

Ingredients for LongHorn Lemon Garlic Chicken

You’ll need just a handful of fresh ingredients to recreate this flavorful LongHorn Lemon Garlic Chicken at home.

• 1 lemon, halved, for charring and garnish
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 5 garlic cloves, freshly minced
• 1 tablespoon fresh lemon zest
• 3 tablespoons fresh lemon juice
• ¼ cup low-sodium chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• 2 tablespoons freshly chopped parsley

A quick note on two ingredients.

Fresh lemon zest carries natural citrus oils that bottled lemon juice can’t replace. It makes a real difference for longhorn lemon garlic chicken here. And low-sodium broth lets you control the saltiness of the sauce instead of fighting it later.

Equipment You’ll Need

• Meat thermometer
• Large skillet or frying pan
• Cutting board
• Sharp knife
• Mixing bowl
• Measuring cups and spoons
• Tongs

Step-by-Step: How to make Lemon Garlic Chicken Longhorn

1. Prep and Season the Chicken

Pat the chicken breast thoroughly dry with a paper towel. Dry chicken sears much better than wet chicken. Season both sides then sprinkle salt, black pepper, paprika, garlic powder, onion powder and Italian seasoning.

2. Sear Until Golden

Heat olive oil in a large skillet over medium heat. Then add the chicken to the pan. Cook for about 5 minutes on each side, until it’s nicely golden. And the internal temperature reaches 165°F. Then transfer the chicken to a plate and let it rest for a few minutes.

3. Char the Lemon (Optional but Recommended)

In the same hot, empty pan, cook the lemon halves, cut side down, for 1 to 2 minutes. Once they’re lightly charred then remove them and set aside for garnish. This little trick gives the LongHorn sauce that light smoky, fresh flavor.

4. Build the Lemon Garlic Butter Sauce

Reduce the heat to medium-low. Then add 2 tablespoons of butter and the minced garlic. Cook, stirring frequently for about 45 seconds until it’s fragrant. Be careful not to let the garlic burn because it will quickly turn bitter.

5. Add Lemon and Broth

Then add the lemon zest, lemon juice, and chicken broth. Let the sauce simmer over low heat for 2 to 3 minutes so it reduces slightly. Next stir in the remaining 2 tablespoons of butter until the sauce is glossy.

6. Return the Chicken and Finish

Place the chicken back in the pan. Spoon the sauce over each chicken breast. Then cook everything together for 2 minutes so the chicken can fully absorb all the flavor of the sauce.

7. Plate and Garnish

Serve the chicken. Drizzle a little more sauce on top. Then sprinkle with fresh parsley to garnish. Serve with a char-grilled lemon half on the side, LongHorn-style.

Expert Tips for Restaurant-Quality Results

• Don’t skip the resting step. Resting the chicken for a few minutes after searing keeps the juices inside instead of on your cutting board.
• Pound thick breasts to an even thickness. This helps them cook evenly and prevents a dry outer edge.
• Char the lemon. This one small step is the biggest difference between an average copycat and one that actually tastes like LongHorn’s.
• Taste before you plate. Sauces vary depending on your lemon’s acidity, so adjust with a pinch more salt or a small squeeze of juice if needed.
• Use a thermometer. 165°F is the safe target. Guessing leads to either dry chicken or undercooked chicken.

Longhorn Steakhouse Lemon Garlic Chicken Nutrition Facts

This homemade recipe, per serving (4 servings total):

(Nutrition estimates calculated from USDA FoodData Central values for the ingredients above. Uses unsalted butter and low-sodium broth — swap in salted butter or regular broth and sodium will run higher.)

Health Benefits of This Longhorn Lemon Garlic Chicken​ Recipe

This Longhorn Lemon Garlic Chicken recipe really has some good points. Chicken breast is a complete protein source. It helps maintain muscle mass and keeps you feeling full for a long time. Fresh garlic forms a compound called allicin when crushed. It has anti-inflammatory properties and is also beneficial for heart health. And for this purpose, fresh garlic is better than garlic powder. Lemons are rich in vitamin C. It helps boost the immune system and is also linked to a reduced risk of heart disease. Olive oil contains monounsaturated fat. Using it instead of saturated fat can help lower LDL cholesterol. Keep in mind that this recipe also uses real butter. So it can’t be considered a completely healthy dish. Rather it’s a balanced meal.

What to Serve With Lemon Garlic Chicken Longhorn

This longhorn lemon garlic Chicken pairs well with sides that can soak up the sauce or balance its richness.

• Roasted or steamed vegetables for a lighter plate
• Rice or a simple grain for something more filling
• A bright, acidic salad to cut through the butter

If you enjoy Mediterranean-style bright flavors like this one, you may also like this CAVA grilled chicken copycat or this CAVA lemon herb tahini for a sauce with a similar citrus-forward profile. Even Crazy Feta.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken in a sealed freezer bag for up to 2 months.
• Stovetop: Reheat gently in a skillet with a splash of chicken broth or water to keep the sauce smooth.
• Microwave: Heat in 30-second intervals, covered, until warmed through.

Tip: Avoid high heat, as it can dry out the chicken and cause the sauce to separate.

Lemon Garlic Chicken Longhorn​ Recipe (Steakhouse Copycat)

Recipe by Tayuba Tabassum

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

385

kcal

Total time

30

minutes

Craving Lemon Garlic Chicken Longhorn? This Lemon Garlic Chicken Longhorn Recipe recreates the buttery garlic sauce at home in 30 minutes. Tested, easy steakhouse copycat.

Ingredients

• 1 lemon, halved, for charring and garnish

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter, divided

• 5 garlic cloves, freshly minced

• 1 tablespoon fresh lemon zest

• 3 tablespoons fresh lemon juice

• ¼ cup low-sodium chicken broth

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon Italian seasoning

• 2 tablespoons freshly chopped parsley

Directions

• Season the chicken. Pat dry, then season both sides with salt, pepper, paprika, garlic powder, onion powder, and Italian seasoning.
• Sear the chicken. Heat olive oil in a skillet over medium heat. Cook 5 minutes per side, until golden and 165°F inside. Remove and rest.
• Char the lemon. In the same hot skillet, sear the lemon halves cut-side down for 1-2 minutes. Set aside.
• Sauté the garlic. Lower heat to medium-low. Melt 2 tablespoons butter, add garlic, and cook 45 seconds until fragrant.
• Make the sauce. Stir in lemon zest, lemon juice, and broth. Simmer 2-3 minutes. Add remaining butter and stir until glossy.
• Finish the chicken. Return chicken to the skillet, spoon sauce over top, and cook 2 more minutes.
• Serve. Plate, top with extra sauce and parsley, and serve with the charred lemon half.

Notes

• Charring the lemon is optional but recommended — it’s the step that gets you closest to LongHorn’s actual dish.
• Swap chicken thighs for breasts if you prefer juicier meat; add a couple extra minutes of cook time.
• Store leftovers in an airtight container up to 3 days; reheat gently with a splash of broth so the sauce doesn’t break.

FAQs About Longhorn Lemon Garlic Chicken​

Final Thoughts

This Lemon Garlic Chicken Longhorn recipe started as a little cooking experiment on a Tuesday night. Now it’s a recipe I can easily make over and over again. The sauce comes together in one pan, the chicken stays perfectly juicy, and the flavor really tastes like a restaurant.

Give it a try, and be sure to let me know how it turns out! Don’t forget to leave a comment and a rating below. And if you know any perfect lemon garlic chicken longhorn fans, share the recipe with them too. That little trick of charring the lemon for an extra minute or two really works wonders.