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Longhorn Parmesan Chicken

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  • Author: Amy
  • 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

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
  2. 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.
  3. Dredge the Chicken: Dredge each chicken breast first in the flour, then dip in the egg mixture, and coat with the breadcrumb mixture.
  4. 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.
  5. 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).
  6. 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.