Longhorn Steakhouse Parmesan Chicken

A simple, breaded chicken dish with a cheesy topping and crisp crust, perfect for weeknight dinners or small gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces Boneless, skinless chicken breasts Works best for even cooking.
1/2 cup All-purpose flour Used for the first coating to help breading stick.
2 large Eggs Beat with a little milk to bind the crumbs.
2 tablespoons Milk Thins the eggs for an even egg wash.
1 cup Breadcrumbs Provide a crunchy outer layer when fried and baked.
1/2 cup Parmesan cheese Adds a salty, nutty flavor to the crust and topping.
1/2 cup Mozzarella cheese Melts over the chicken for a cheesy finish.
2 cloves Garlic Fresh or minced garlic adds savory notes.
2 tablespoons Olive oil Used for pan frying to crisp the crust.
1 teaspoon Italian seasoning Brings herbs and balanced flavor to the crumbs.

Method

Preparation

Preheat the oven to 375°F and prepare a baking dish.
Combine breadcrumbs, half the Parmesan, and Italian seasoning in one shallow dish and stir to blend evenly.
Beat eggs with milk in a second dish and place flour in a third.
Dredge each chicken piece in flour, then in the egg mixture, and finally in the breadcrumb mix, pressing crumbs to adhere well.

Cooking

Heat olive oil in a skillet and cook chicken for 3-4 minutes per side until golden brown.
Transfer the chicken to the baking dish carefully.
Mix remaining Parmesan with mozzarella and garlic, then spoon over each piece.
Bake for 20-25 minutes until cooked through.

Notes

For best results, use even chicken pieces and avoid overcrowding the pan while frying. Let the chicken rest for a few minutes before serving to lock in juices.