Why You’ll Love This Recipe
- Restaurant-Quality at Home: Recreate the iconic LongHorn Steakhouse experience without leaving your house.
- Simple Ingredients: Utilizes common pantry staples, making it accessible and budget-friendly.
- Versatile Pairings: Pairs well with a variety of sides, from mashed potatoes to roasted vegetables, making it suitable for both weeknight dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded provolone or mozzarella cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Directions
- Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
- Prepare the Breading Station: Arrange three shallow dishes—place flour in the first, whisked eggs and milk in the second, and a mixture of panko breadcrumbs, 1/2 cup Parmesan cheese, Italian seasoning, salt, and pepper in the third.
- Bread the Chicken: Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Sear the breaded chicken breasts for 3-4 minutes on each side until golden brown.
- Bake the Chicken: Transfer the seared chicken to the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and the shredded provolone or mozzarella cheese evenly over the chicken. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
Servings and Timing
- Servings: 4
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Variations
- Herb Infusion: Add fresh herbs like basil or parsley to the breadcrumb mixture for enhanced flavor.
- Spicy Kick: Incorporate red pepper flakes or cayenne pepper into the breading for a spicy twist.
- Cheese Alternatives: Experiment with different cheeses such as Asiago or Romano for a unique taste profile.
Storage/Reheating
- Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover with foil to prevent the crust from burning. Heat for 10-15 minutes until warmed through.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. Adjust the cooking time as needed to ensure they reach an internal temperature of 165°F (74°C).
2. How can I make this recipe gluten-free?
Substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives to make the dish gluten-free.
3. What sides pair well with this dish?
Mashed potatoes, roasted vegetables, or a fresh garden salad complement the flavors of Parmesan Crusted Chicken.
4. Can I prepare the chicken ahead of time?
You can bread the chicken in advance and refrigerate it for a few hours before cooking. However, for optimal crispiness, it’s best to cook it fresh.
5. Is it possible to freeze the cooked chicken?
Yes, after cooking and cooling, wrap the chicken tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
6. How do I prevent the crust from becoming soggy?
Ensure the chicken is patted dry before breading, and avoid overcrowding the pan during searing to maintain a crispy crust.
7. Can I use a different type of oil for searing?
Yes, oils with high smoke points like canola or vegetable oil can be used for searing.
8. What can I use instead of Italian seasoning?
A mix of dried oregano, basil, and thyme can substitute for Italian seasoning.
9. How can I add more flavor to the cheese topping?
Mix minced garlic or finely chopped herbs into the cheese before topping the chicken for added flavor.
10. Is it necessary to sear the chicken before baking?
Searing adds flavor and helps achieve a crispy crust, but if preferred, you can bake the chicken directly; adjust the baking time accordingly.
Conclusion
This homemade Parmesan Crusted Chicken brings the delectable flavors of LongHorn Steakhouse to your table. With its crispy crust and tender interior, it’s sure to become a favorite in your recipe collection. Enjoy this delightful dish with your choice of sides for a satisfying meal.
LongHorn Steakhouse’s Parmesan Crusted Chicken
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Recreate LongHorn Steakhouse’s Parmesan Crusted Chicken at home with this easy, flavorful recipe. Tender chicken breasts are coated in a crispy, cheesy crust and baked to perfection. Perfect for weeknight dinners or special occasions, this dish pairs wonderfully with a variety of sides.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded provolone or mozzarella cheese
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat Oven: Set oven to 375°F (190°C) and lightly grease a baking dish.
- Prepare Breading Station: Arrange three shallow dishes:
- Dish 1: Flour
- Dish 2: Whisked eggs and milk
- Dish 3: Panko breadcrumbs, 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
- Bread Chicken: Coat each chicken breast in flour, dip in egg mixture, then coat with breadcrumb mixture, pressing gently to adhere.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes on each side until golden brown.
- Bake Chicken: Transfer chicken to the baking dish, top with remaining Parmesan and provolone or mozzarella. Bake for 20–25 minutes until internal temperature reaches 165°F (74°C) and cheese is melted.
Notes
- Variations:
- Add fresh herbs (e.g., basil, parsley) to breadcrumbs for more flavor.
- Spice it up with red pepper flakes or cayenne in the breading mix.
- Swap provolone with Asiago or Romano for a different cheesy profile.
- Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze cooked chicken for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating Tips: Cover with foil and bake at 350°F (175°C) for 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
