Longhorn Steakhouse Parmesan Chicken
This Longhorn Steakhouse Parmesan Chicken is crispy, cheesy, and bursting with flavor! A golden, crunchy crust covers tender, juicy chicken, topped with a melty blend of Parmesan and mozzarella. It’s an easy-to-make dish that tastes just like the restaurant favorite—perfect for a family dinner or special occasion.
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- For the Breading:
- ½ cup all-purpose flour
- 2 eggs
- ¼ cup milk
- 1 cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- For Cooking:
- 2 tablespoons olive oil
- For the Cheese Topping:
- ½ cup Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
Instructions
- Prep the Chicken: Pound the chicken breasts to an even thickness (about ½ inch). Season both sides with salt, pepper, and Italian seasoning.
- Prepare the Coating: In one shallow bowl, add the flour. In a second bowl, whisk together the eggs and milk. In a third bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning.
- Coat the Chicken: Dredge each piece of chicken in flour, then dip into the egg mixture, and finally press firmly into the Parmesan-breadcrumb mixture to fully coat.
- Sear for Crispiness: Heat olive oil in a large skillet over medium-high heat. Sear each chicken breast for 3-4 minutes per side until golden brown.
- Add the Cheese Topping: In a small bowl, mix Parmesan, mozzarella, and minced garlic. Place the seared chicken on a baking sheet and generously top each piece with the cheese mixture.
- Bake to Perfection: Transfer to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
- Rest & Serve: Let the chicken rest for 5 minutes before serving. Enjoy with mashed potatoes, steamed vegetables, or a Caesar salad.
Notes
- For extra crispiness, double-dip the breading. Let the first coating sit for a few minutes, then repeat the egg wash and breadcrumb step before cooking.
- Use freshly grated Parmesan for the best flavor. Pre-shredded cheese won’t melt as well.
- Avoid overcooking by using a meat thermometer. The ideal internal temperature is 165°F.
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the crust crispy. Avoid microwaving to prevent sogginess.