Why You’ll Love This Recipe
- Restaurant-Quality: Achieve the same crispy, cheesy perfection from the restaurant in your own home.
- Juicy Chicken: The breading seals in the moisture, keeping the chicken tender and juicy.
- Customizable: Easy to adjust the seasoning and add your favorite variations to the recipe.
- Simple Ingredients: Made with everyday ingredients you likely already have in your kitchen.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
- Prepare the Coatings: Set up three shallow dishes: one with flour, one with a mixture of beaten eggs and milk, and one with a blend of breadcrumbs, half the Parmesan, and Italian seasoning.
- Dredge the Chicken: Dredge each chicken breast first in the flour, then dip in the egg mixture, and coat with the breadcrumb mixture.
- Sear the Chicken: Heat olive oil in a skillet over medium heat and cook each piece of chicken for 3-4 minutes per side, until golden.
- Bake: Transfer the seared chicken to the baking dish, top with the remaining Parmesan, mozzarella, and minced garlic, then bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Serve: Let the chicken rest for a few minutes before serving. Enjoy with mashed potatoes or a side salad.
Servings and Timing
- Servings: 4 servings (1 chicken breast per serving).
- Prep Time: 20 minutes.
- Cook Time: 25 minutes.
- Total Time: 45 minutes.
Variations
- Spicy Kick: Add red pepper flakes to the breadcrumb mixture for a touch of heat.
- Cheese Variations: Swap mozzarella for other cheeses like provolone or a blend of cheddar for different flavors.
- Different Chicken Cuts: You can use chicken thighs instead of breasts for juicier meat.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken in the oven to maintain the crispiness, at 350°F for about 10 minutes.
FAQs
Can I use Italian breadcrumbs?
Yes, Italian breadcrumbs will add extra flavor to the dish.
How do I know when the chicken is cooked through?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
Can I make this recipe ahead of time?
You can prepare the chicken up to the baking step and refrigerate it for up to 24 hours before baking.
Can I freeze this dish?
Yes, you can freeze the cooked chicken for up to 3 months. Reheat in the oven to maintain the crispiness.
Can I use pre-grated cheese?
Freshly grated Parmesan and mozzarella yield better flavor and texture, but pre-grated cheese can be used if you’re in a pinch.
How do I keep the breading crispy when reheating?
Reheat the chicken in the oven to maintain the crispy breading, instead of using the microwave.
Can I add vegetables to this dish?
Yes, sautéed spinach or roasted vegetables make a great side or can even be added on top before baking.
Can I bake the chicken without pan-frying?
Pan-frying first creates the golden crust, but if you prefer, you can bake the chicken at 400°F for 20-25 minutes, flipping halfway.
How do I make this dish gluten-free?
Use gluten-free breadcrumbs and ensure the flour is also gluten-free.
Can I add more seasoning to the breadcrumbs?
Yes, you can experiment with additional spices like garlic powder, onion powder, or paprika to enhance the flavor.
Conclusion
Longhorn Parmesan Chicken is an indulgent yet simple dish that’s perfect for a weeknight dinner or a special occasion. With its crispy, cheesy crust and juicy chicken, it brings restaurant-quality flavor to your home. Whether served with mashed potatoes, salad, or your favorite side, it’s sure to be a hit at your dinner table!
Longhorn Parmesan Chicken
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-fry and bake
- Cuisine: American / Italian-Inspired
Description
This Longhorn Parmesan Chicken is a homemade version of the popular restaurant dish, featuring crispy breaded chicken breasts topped with a rich cheese blend. Baked to golden perfection, it’s a family-friendly meal that brings restaurant-style flavor right to your kitchen.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare the Coatings: Set up three shallow dishes: one with flour, one with a mixture of beaten eggs and milk, and one with a blend of breadcrumbs, half the Parmesan, and Italian seasoning.
- Dredge the Chicken: Dredge each chicken breast first in the flour, then dip in the egg mixture, and coat with the breadcrumb mixture.
- Sear the Chicken: Heat olive oil in a skillet over medium heat and cook each chicken breast for 3-4 minutes per side, until golden.
- Bake: Transfer the seared chicken to the baking dish. Top each breast with the remaining Parmesan, mozzarella, and minced garlic. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Serve: Let the chicken rest for a few minutes before serving. Enjoy with mashed potatoes or a side salad.
Notes
- Spicy Kick: Add red pepper flakes to the breadcrumb mixture for a spicy twist.
- Cheese Variations: Swap mozzarella for provolone or a blend of cheddar for different flavors.
- Chicken Cuts: Chicken thighs work great for a juicier alternative.
- Make Ahead: Prepare the chicken up to the baking step and refrigerate for up to 24 hours.
