This Parmesan Crusted Chicken from Longhorn Steakhouse has become one of my absolute go-to dinners.
It’s perfect for a weeknight meal, but also impressive enough for guests.
What makes it special? It’s all about that crispy, cheesy crust and juicy, tender chicken.
It’s a restaurant-quality dish you can easily make at home!
Recipe Overview: Longhorn Parmesan Crusted Chicken
This dish is essentially chicken breasts coated in a flavorful mixture of Parmesan cheese, panko breadcrumbs, and seasonings, then pan-fried to golden perfection.
The result is a delightful combination of textures and tastes.
It’s crispy on the outside, thanks to the breadcrumbs, and cheesy and savory on the inside, from the Parmesan and spices.
The chicken itself stays incredibly moist and tender.
You can serve this with pretty much anything!
Pasta, a fresh salad, roasted vegetables, or mashed potatoes all work beautifully. It’s truly versatile.
Detailed Ingredients for Parmesan Crusted Chicken
Here’s what you’ll need to gather:
- Chicken Breasts: 4 boneless, skinless chicken breasts (about 6-8 ounces each). Try to choose breasts that are relatively uniform in size and thickness for even cooking.
- Parmesan Cheese: 1 cup, finely grated. Freshly grated Parmesan is best for flavor, but pre-grated will work in a pinch.
- Panko Breadcrumbs: 1 cup. Panko breadcrumbs are Japanese-style breadcrumbs that are extra crispy. You can find them in most grocery stores. If not, regular bread crumbs is fine.
- All-Purpose Flour: 1/2 cup. This helps the egg and breadcrumb mixture stick to the chicken.
- Eggs: 2 large eggs. These act as the “glue” to hold the breading to the chicken.
- Garlic Powder: 1 teaspoon.
- Onion Powder: 1 teaspoon.
- Dried Italian Seasoning: 1 teaspoon. You can also use a blend of dried oregano, basil, and thyme.
- Salt: 1 teaspoon.
- Black Pepper: 1/2 teaspoon. Freshly ground black pepper is always best.
- Olive Oil: 1/4 cup. For pan-frying the chicken. You can also use another high-heat cooking oil, like canola or vegetable oil.
- Butter: 2 tablespoons. Adds extra flavor and helps with browning.
Step-by-Step Instructions: Making the Perfect Parmesan Crusted Chicken
1. Prepare the Chicken: First, make sure your chicken breasts are fairly even in thickness. If one end is much thicker than the other, you can gently pound it down with a meat mallet or the bottom of a heavy skillet to about 1/2 inch thickness. This helps them cook evenly.
2. Set Up Your Breading Station: You’ll need three shallow dishes. In the first, put the flour. In the second, whisk the eggs together with a splash of water (about a tablespoon). In the third, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix it all really well so the seasonings are evenly distributed.
3. Bread the Chicken: Take one chicken breast at a time. First, dredge it in the flour, making sure to coat it completely and shake off any excess. Then, dip it in the egg mixture, letting any extra egg drip off. Finally, coat it thoroughly in the Parmesan-breadcrumb mixture, pressing gently to help it adhere. Set the breaded chicken breast aside on a plate.
4. Pan-Fry the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. You want the oil hot but not smoking. Once the butter is melted and the oil is shimmering, carefully place the breaded chicken breasts in the skillet. Don’t overcrowd the pan; work in batches if necessary.
5. Cook Until Golden and Cooked Through: Cook the chicken for about 5-7 minutes per side, until it’s golden brown and crispy, and the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check for doneness. If the chicken is browning too quickly, reduce the heat slightly.
6. Serve and Enjoy: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
Variations & Tips for Longhorn Parmesan Crusted Chicken
- Spice it Up: Add a pinch of red pepper flakes to the breadcrumb mixture for a little heat.
- Herb it Up: Feel free to experiment with different herbs. Fresh parsley, chives, or thyme would all be delicious additions.
- Make it Ahead: You can bread the chicken breasts ahead of time and store them in the refrigerator for up to 24 hours before cooking.
- Storage: Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftover chicken in a preheated 350°F (175°C) oven for about 15-20 minutes, or until heated through. You can also reheat it in a skillet over medium heat.
- Serving Suggestions: Serve with your favorite pasta, a simple salad, roasted vegetables, or mashed potatoes. A squeeze of fresh lemon juice over the top is also a nice touch.
Key Details
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 4
- Equipment you’ll need: 3 shallow dishes, large skillet, meat mallet (optional)
Longhorn Parmesan Crusted Chicken
Ingredients
- 4 boneless skinless chicken breasts (6-8 ounces each)
- 1 cup finely grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons butter
Instructions
- Ensure chicken breasts are even thickness. Pound thicker parts to about 1/2 inch thickness.
- Set up breading station: flour in dish 1, whisked eggs in dish 2, Parmesan, panko, garlic powder, onion powder, Italian seasoning, salt, and pepper in dish 3.
- Bread chicken: dredge in flour, dip in egg, coat in Parmesan-breadcrumb mixture, pressing to adhere. Set aside.
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
- Pan-fry chicken: place breaded chicken in skillet, don't overcrowd. Cook 5-7 minutes per side until golden brown, crispy, and internal temperature reaches 165°F (74°C).
- Rest and serve: remove chicken, let rest for a few minutes before serving.
