Longhorn Steakhouse Parmesan Chicken
This comforting dish features boneless chicken breasts coated in a crispy Parmesan crust, served with a rich and creamy garlic sauce—perfect for family gatherings and weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Choose fresh for the best texture.
- 1 cup all-purpose flour For coating; you can swap with almond flour for a gluten-free option.
- 2 large eggs These will help the flour stick to the chicken.
- 1 cup grated Parmesan cheese Authentic, sharp cheese makes a world of difference.
- 2 cups heavy cream This creates that rich and luscious sauce; half-and-half can be used for a lighter version.
- 4 cloves fresh garlic, minced Fresh garlic infuses depth and warmth into the dish.
- 1 tablespoon Italian seasoning A blend of herbs adds a fragrant note.
- Salt and black pepper To taste, don't skip these essentials.
- Fresh parsley for garnish A pop of color and fresh flavor; feel free to substitute with basil or thyme.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1 inch.
Coating
- In one bowl, add the flour mixed with salt and pepper.
- In another bowl, whisk the eggs.
- In a third bowl, combine the grated Parmesan cheese with Italian seasoning.
- Dredge each chicken breast first in the flour, shaking off any excess, then dip into the egg, and finally coat generously with the Parmesan mixture.
Cooking
- In a large skillet over medium-high heat, add olive oil. Once hot, carefully place the coated chicken breasts into the skillet.
- Sear for about 4-5 minutes on each side until golden brown. You’ll know they’re ready when they release easily from the pan.
- After searing, add minced garlic to the skillet and sauté for about 1 minute, allowing it to become fragrant.
- Then, pour in the heavy cream, stirring well, and cook for about 3-5 minutes until the sauce thickens.
- Transfer the skillet to the preheated oven and bake the chicken for about 15 minutes, until cooked through and no longer pink inside.
- Once out of the oven, let it rest for a minute before serving.
Serving
- Drizzle the creamy sauce over the chicken, and garnish with finely chopped fresh parsley.
Notes
For a healthier version, use skinless chicken thighs, Greek yogurt instead of heavy cream, and whole wheat flour for coating. You can add spinach or sun-dried tomatoes into the sauce for a seasonal twist.