Longhorn Steakhouse Parmesan Chicken
A simple and tasty recipe that combines crispy chicken with a rich, cheesy crust, perfect for a weeknight meal.
Ingredients
Main ingredients
- 4 pieces chicken breasts, boneless skinless Pound to even thickness
- 1 cup bread crumbs Can use panko for a lighter crust
- 1 cup grated Parmesan cheese Use fresh for better flavor
- 1 cup shredded mozzarella cheese Can be substituted with provolone or fontina
- 1/2 cup all-purpose flour Can substitute gluten-free flour
- 2 large eggs Beaten with milk
- 1/4 cup milk Mixed with eggs
- 2 cloves garlic, minced Enhances flavor of the cheese topping
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil For frying
Instructions
Preparation
- Preheat the oven to 375°F.
- Prepare three dishes: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs, half the Parmesan, and seasonings.
Cooking
- Dredge each chicken breast in flour, then in the egg mixture, then in the breadcrumb mix.
- Heat olive oil in a skillet over medium heat.
- Cook chicken 3–4 minutes per side until golden.
- Move the browned chicken to a baking dish.
- Mix the remaining Parmesan with mozzarella and garlic. Spread this cheese mix on top of each chicken breast.
- Bake for 20–25 minutes until the chicken is cooked through and the cheese melts and browns slightly.
Notes
Serve hot right from the oven. It goes well with steamed vegetables, a side salad, or mashed potatoes. Add a lemon wedge for brightness. Cool and store leftovers in an airtight container for up to 3 days.