Description
Recreate the popular LongHorn Steakhouse Parmesan Crusted Chicken at home. This recipe delivers a crispy, cheesy crust on tender chicken breasts.
Ingredients
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/2 cup grated Parmesan cheese
- 1/4 cup Panko breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 tablespoon milk
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow dish, combine the Parmesan cheese, Panko breadcrumbs, parsley, garlic powder, salt, and pepper. Mix well.
- In another shallow dish, whisk together the egg and milk.
- Dip each chicken breast into the egg mixture, ensuring it’s fully coated.
- Press the coated chicken breast into the Parmesan mixture, coating both sides evenly.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Let rest for a few minutes before serving.
Notes
- Ensure chicken breasts are of similar thickness for even cooking.
- If you don’t have Panko, regular breadcrumbs can be used, but Panko provides a crispier texture.
- Fresh parsley adds the best flavor, but dried parsley can be substituted.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Pan-Searing
- Cuisine: American