Why Make This Recipe
Longhorn Steakhouse Parmesan Chicken is a delicious and satisfying dish that brings the flavors of a popular steakhouse right into your home. This recipe is perfect for a family dinner or a special occasion. It features tender chicken breast coated with a crispy Parmesan and breadcrumb crust, topped with gooey mozzarella cheese. You’re sure to impress your guests or loved ones with this simple yet tasty dish.
How to Make Longhorn Steakhouse Parmesan Chicken
Making Longhorn Steakhouse Parmesan Chicken is easy and requires just a few simple steps. With fresh ingredients and a little effort, you can create a restaurant-quality meal that everyone will love.
Ingredients:
- 4 chicken breasts, boneless skinless
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Directions:
- Preheat your oven to 375°F.
- In one dish, mix the breadcrumbs, half of the grated Parmesan cheese, and the Italian seasoning, salt, and black pepper.
- In another dish, beat the eggs and mix in the milk.
- Place the flour in a third dish.
- Dredge each chicken breast in the flour, then dip it in the egg mixture, and finally coat it with the breadcrumb mixture.
- Heat the olive oil in a pan and cook the chicken for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish.
- In a bowl, mix the remaining Parmesan cheese with the mozzarella and minced garlic, and then top the chicken with this mixture.
- Bake in the oven for 20-25 minutes, or until the chicken is cooked through.
How to Serve Longhorn Steakhouse Parmesan Chicken
Serve Longhorn Steakhouse Parmesan Chicken hot from the oven. It pairs well with a side of pasta, steamed vegetables, or a fresh salad. You can drizzle some marinara sauce over the top for extra flavor or serve it alongside your favorite dipping sauces.
How to Store Longhorn Steakhouse Parmesan Chicken
If you have leftovers, place them in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply pop them in the oven or microwave until heated through.
Tips to Make Longhorn Steakhouse Parmesan Chicken
- For extra crunch, consider using panko breadcrumbs instead of regular bread crumbs.
- Feel free to add your favorite herbs or spices to the breadcrumb mixture for more flavor.
- Make sure to use a meat thermometer to check that the chicken is cooked through, reaching an internal temperature of 165°F.
Variation
You can easily customize this recipe by adding vegetables like spinach or sun-dried tomatoes to the cheese mixture before baking. Another variation is to use chicken thighs instead of chicken breasts for a juicier option.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken up to the baking step and store it in the fridge. Bake it when you’re ready to serve.
What can I substitute for mozzarella cheese?
You can use any cheese you prefer, such as cheddar or provolone, for a different flavor.
Longhorn Steakhouse Parmesan Chicken
Ingredients
Method
- Preheat your oven to 375°F.
- In one dish, mix the breadcrumbs, half of the grated Parmesan cheese, and the Italian seasoning, salt, and black pepper.
- In another dish, beat the eggs and mix in the milk.
- Place the flour in a third dish.
- Dredge each chicken breast in the flour, then dip it in the egg mixture, and finally coat it with the breadcrumb mixture.
- Heat the olive oil in a pan and cook the chicken for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a baking dish.
- In a bowl, mix the remaining Parmesan cheese with the mozzarella and minced garlic, and then top the chicken with this mixture.
- Bake in the oven for 20-25 minutes, or until the chicken is cooked through.