Longhorn Steakhouse Parmesan Chicken
A comforting copycat recipe of the famous Longhorn Steakhouse Parmesan Chicken, featuring a crispy crust and savory garlic flavors.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Pound to even thickness for quick, even cooking. Use thighs for juicier results.
- 1 cup All-purpose flour Lightly dredges the chicken for a crisp bite; use gluten-free flour for a GF option.
- 2 large Eggs Make an easy binding bath for the Parmesan crust.
- 1.5 cups Panko breadcrumbs For extra crunch. Swap for crushed cornflakes for a gluten-free crunch.
- 1 cup Grated Parmesan cheese Use freshly grated for the best melt and flavor.
- 1 teaspoon Garlic powder Adds savory depth.
- 0.5 teaspoon Onion powder Adds savory depth.
- to taste Salt and black pepper Season generously.
- 3 tablespoons Unsalted butter For flavor.
- 2 tablespoons Olive oil For a higher smoke point.
- 2 cloves Minced garlic Fresh and fragrant; substituting garlic paste will still work.
- 1 tablespoon Lemon juice Brightens the dish; a little zest makes it festive.
- 2 tablespoons Fresh parsley, chopped For garnish and a fresh pop.
Instructions
Preparation
- Place each chicken breast between two sheets of plastic wrap and pound to about 1/2-inch thickness.
- In one shallow bowl, whisk the eggs with a tablespoon of water. In another, mix flour seasoned with a pinch of salt and pepper. In a third bowl combine panko, grated Parmesan, garlic powder, and onion powder.
Coating
- Dredge each breast first in flour, then dip into the egg wash, and press firmly into the Parmesan-panko mix.
Cooking
- Heat butter and olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Add the coated chicken and cook for 2–3 minutes per side until golden brown.
- Transfer the skillet to a preheated 400°F oven and bake for 8–10 minutes until internal temperature reaches 165°F.
- Squeeze lemon juice over each breast right after removing from the oven, then sprinkle with fresh parsley.
Serving
- Let the chicken rest for 3–4 minutes before serving.
Notes
Store in an airtight container up to 3 days. Freeze individually wrapped pieces for up to 3 months.