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Longhorn Steakhouse Parmesan Chicken

This recipe recreates the popular Longhorn Steakhouse Parmesan Chicken, featuring tender chicken breasts coated in a flavorful Parmesan breading, pan-fried to golden perfection, and baked with a delicious cheese topping.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Chicken Breasts boneless, skinless
  • 1/2 cup All-Purpose Flour
  • 2 Eggs large, beaten
  • 1 cup Parmesan Cheese grated, divided
  • 1 cup Panko Breadcrumbs
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 tbsp Vegetable Oil for frying
Optional Toppings
  • 1 cup Marinara Sauce
  • 1/2 cup Mozzarella Cheese shredded

Equipment

  • Meat mallet
  • Shallow dishes (3)
  • Large oven-safe skillet

Method
 

Preparation
  1. Pound chicken breasts to an even thickness of about 1/2 inch between two sheets of plastic wrap.
  2. Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for the breadcrumb mixture (Panko, 1/2 cup Parmesan, garlic powder, onion powder, oregano, salt, and pepper).
Cooking
  1. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly in the breadcrumb mixture, pressing to adhere.
  2. Heat oil in a large oven-safe skillet over medium-high heat and pan-fry chicken for 3-4 minutes per side until golden brown.
  3. If desired, top with marinara sauce, mozzarella, and the remaining Parmesan cheese, then bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cooked through and cheese is melted and bubbly.
Serving
  1. Let the chicken rest for a few minutes before serving.

Notes

For extra crispiness, ensure the chicken is dry before breading. Serve with your favorite pasta or a side salad.