Longhorn Parmesan Crusted Chicken
This Parmesan Crusted Chicken from Longhorn Steakhouse is a go-to dinner, perfect for weeknights or guests. Chicken breasts coated in Parmesan, panko, and seasonings, pan-fried to crispy, cheesy perfection. Restaurant-quality and easy to make at home!
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.