Longhorn Steakhouse Parmesan Chicken
A comforting copycat recipe that brings the flavors of Longhorn Steakhouse to your kitchen with tender chicken coated in a crispy Parmesan-herb crust.
Ingredients
Chicken Preparation
- 4 pieces Boneless skinless chicken breasts, pounded to even thickness Can substitute with chicken thighs for juicier meat.
- 1 cup All-purpose flour Use gluten-free flour for a gluten-free option.
- 2 large Eggs, beaten with a splash of milk Helps the parmesan and breadcrumbs stick.
- 1 cup Grated Parmesan cheese Freshly grated is best for flavor.
- 1.5 cups Plain breadcrumbs Panko can be used for extra crispiness.
Seasonings
- 1 teaspoon Italian seasoning Or use a mix of basil, oregano, and thyme.
- 1/2 teaspoon Garlic powder Adds depth to the flavor.
- 1/4 teaspoon Onion powder Adds depth to the flavor.
- to taste none Salt and freshly ground black pepper For seasoning.
Cooking Ingredients
- 2 tablespoons Unsalted butter Browns beautifully in the pan.
- 2 tablespoons Olive oil Raises the smoke point.
- 2 cloves Fresh garlic, minced Adds aromatic flavor.
- 1 none Fresh lemon, optional Squeeze to brighten flavors before serving.
Instructions
Preparation
- Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thickness. Season both sides lightly with salt and pepper.
- Set up a dredging station: In one shallow bowl, place flour. In a second bowl, whisk eggs with a tablespoon of milk. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, and a pinch of salt.
Cooking
- Dredge each breast in flour, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture until well coated.
- Warm a large skillet over medium heat and add butter and olive oil. When the butter foams and the oil shimmers, add minced garlic and let it sizzle for 20–30 seconds.
- Add the coated breasts to the pan without crowding. Cook for 4–5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a wire rack or plate lined with paper towels and let rest for a few minutes. Squeeze fresh lemon over the top just before serving.
Notes
For a lighter option, bake the coated chicken at 425°F on a wire rack instead of pan-frying. Use a thermometer to ensure perfectly cooked chicken, and let it rest for better juiciness.