Longhorn Steakhouse Parmesan Chicken Recipe
This Longhorn Steakhouse Parmesan Chicken recipe features tender, boneless skinless chicken breasts coated in a flavorful mixture of bread crumbs, Parmesan, and mozzarella cheeses, then pan-fried to a golden crisp. Enhanced with Italian seasoning and garlic, this dish delivers a savory, cheesy coating with a juicy chicken interior, perfect for a satisfying dinner that’s easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
Coating
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
Wet Ingredients
- 2 large eggs
- 1/4 cup milk
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Fat
- 2 tablespoons olive oil
Instructions
- Prepare the chicken: Begin by pounding the 4 boneless skinless chicken breasts to an even thickness for uniform cooking. This ensures the chicken cooks evenly without drying out.
- Mix the coating: In a shallow bowl, combine 1 cup bread crumbs, 1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to evenly distribute the seasonings and cheeses.
- Set up dredging station: Place 1/2 cup all-purpose flour in one shallow dish. In a second shallow dish, whisk together 2 large eggs, 1/4 cup milk, and the minced garlic.
- Coat the chicken: Dredge each chicken breast first in the flour, shaking off excess. Next, dip it into the egg and milk mixture, making sure it is well coated. Finally, press the chicken into the breadcrumb and cheese mixture, ensuring a thorough, even coating on all sides.
- Heat the oil: In a large skillet, heat 2 tablespoons olive oil over medium heat until shimmering but not smoking, preparing it for frying.
- Cook the chicken: Carefully place the coated chicken breasts in the hot skillet. Fry for about 5-6 minutes on each side, or until the crust is golden brown and the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Rest and serve: Remove the chicken from the skillet and let it rest for a few minutes to allow juices to redistribute. Serve hot for a crispy, cheesy, and flavorful chicken dish reminiscent of Longhorn Steakhouse’s signature Parmesan Chicken.
Notes
- For extra crispiness, use panko bread crumbs instead of regular bread crumbs.
- You can add fresh chopped parsley to the breadcrumb mixture for added color and flavor.
- If you prefer baking over frying, bake coated chicken breasts in a preheated oven at 400°F (200°C) for 20-25 minutes until cooked through and golden.
- Ensure the oil is at the right temperature to avoid soggy or greasy chicken.
- Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safety.
Keywords: Parmesan chicken, breaded chicken, Longhorn Steakhouse copycat, crispy chicken breast, Italian seasoned chicken, skillet chicken