Longhorn Parmesan Chicken Step-by-Step Instructions:
1️⃣ Prep the Chicken:
Preheat oven to 400°F (200°C).
Pat chicken breasts dry and season both sides with salt and pepper. If they’re thick, consider butterflying or pounding them to an even thickness for quicker, more even cooking.
2️⃣ Set Up Breading Station:
In one shallow bowl, place the flour. In a second, the beaten eggs. In a third, mix the bread crumbs with the grated Parmesan cheese.
3️⃣ Bread the Chicken:
Dredge each chicken breast in the flour, shaking off excess. Dip in the egg mixture, then press into the Parmesan breadcrumb mixture to fully coat.
4️⃣ Sear the Chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side, until golden and crispy (don’t worry about cooking through fully yet). Remove skillet from heat.
5️⃣ Add Mozzarella and Bake:
Sprinkle the tops of each chicken breast with shredded mozzarella. Transfer the skillet to the oven and bake for 12–15 minutes, or until the internal temperature reaches 165°F and cheese is bubbly and melted.
6️⃣ Serve and Enjoy:
Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or a squeeze of lemon juice for a bright finish. Serve with mashed potatoes, veggies, or a crisp salad!
Pro Tips for the Perfect Parmesan Crusted Chicken:
- Don’t skip the sear: It gives you that signature golden crust before the cheese goes on.
- Use fresh Parmesan: It makes a big difference in flavor and texture.
- Even chicken = even cooking: Pounding the breasts to equal thickness helps prevent dry edges or undercooked centers.
Why You’ll Love Longhorn Parmesan Chicken:
- Crispy and Cheesy: That perfect combination of crunch and melt-in-your-mouth cheese.
- Restaurant-Quality: Feels fancy, tastes amazing, and comes together in your own kitchen.
- Family-Friendly Favorite: It’s picky-eater approved and a real crowd-pleaser.
Nutritional Information (per serving, approx.):
- Calories: 520
- Protein: 45g
- Carbs: 16g
- Fat: 30g
- Sugar: 1g
FAQ About Parmesan Crusted Chicken:
Can I use chicken thighs instead?
Yes! Boneless, skinless thighs work great and stay extra juicy. Just adjust cook time as needed.
Can I prep this ahead?
Absolutely. Bread the chicken and refrigerate up to 1 day ahead. Sear and bake just before serving.
Can I use panko instead of breadcrumbs?
Totally! Panko gives a lighter, crispier crust.
Common Problems and Fixes:
- Crust not sticking?
Make sure to press the coating into the chicken firmly. Dry chicken also helps the flour stick. - Chicken overcooked?
Use a meat thermometer and pull from the oven once it hits 165°F.
Flavor Variations You Can Try:
- Garlic Herb Parmesan Chicken: Add garlic powder and Italian herbs to the breadcrumb mix.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for a little heat.
- Lemon Parmesan Chicken: Add lemon zest to the breading mix for a fresh zing.
Perfect for Every Occasion:
Whether it’s a cozy dinner at home or you’re serving guests something special, this Parmesan Crusted Chicken delivers steakhouse flavor in a no-stress format. Serve it with pasta, roasted veggies, or even atop a salad—it’s versatile and always a hit.
Success with Longhorn Parmesan Chicken:
Golden crust, gooey cheese, and juicy chicken? Yes, please. This dish has all the flavors you crave from your favorite steakhouse, and it’s so easy to make at home. It’s comfort food that’s classy and craveable.
Tried this recipe? Tag us and show off your homemade steakhouse skills!
