Longhorn Steakhouse Parmesan Chicken
Succulent chicken breasts, breaded and topped with a cheesy blend of mozzarella and Parmesan, create a crowd-pleasing dish that's perfect for any occasion.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup bread crumbs Can use gluten-free if desired
- 1 cup grated Parmesan cheese Divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour Can use gluten-free if desired
- 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
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a shallow dish, mix together the bread crumbs, half of the Parmesan cheese, Italian seasoning, salt, and pepper.
- In a separate bowl, beat the eggs with the milk until well combined.
- Place the flour in a third dish to create a dredging station.
- Take each chicken breast and dredge it in flour, shaking off excess.
- Dip it into the egg mixture, making sure to coat it well.
- Finally, dredge the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs.
Cooking
- Heat the olive oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side until golden brown.
- Transfer the chicken to a baking dish.
- In a bowl, combine the remaining Parmesan cheese, mozzarella, and minced garlic. Spread this mixture evenly over the chicken.
- Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the cheese is bubbly and golden.
Notes
Let the chicken rest for a few minutes after frying before baking for juiciness. For extra crunch, try using Panko breadcrumbs. You can also add spices to the breadcrumbs for extra flavor.