Longhorn Steakhouse Parmesan Chicken
A deliciously cheesy and crispy pan-seared and baked chicken dish that's easy enough for weeknight dinners and impressive enough for guests.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts Pound to even thickness (1/2–3/4 inch).
- 1/2 cup all-purpose flour For dredging.
- 2 large eggs Beaten and mixed with milk.
- 1/4 cup milk For the egg wash.
Coating and Topping
- 1 cup breadcrumbs Panko gives extra crunch.
- 1 cup grated Parmesan cheese Divided - half for breading and half for topping.
- 1 cup shredded mozzarella cheese For topping.
- 2 cloves garlic Minced.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil For searing the chicken.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly oil a baking dish.
- Set up three shallow dishes: flour in the first, beaten eggs + milk in the second, and breadcrumbs + half the Parmesan + Italian seasoning + salt + pepper in the third.
- Pound the chicken breasts to even thickness (about 1/2–3/4 inch) so they cook evenly.
Cooking
- Dredge each breast in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture so it adheres.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook 3–4 minutes per side until golden brown.
- Transfer the seared breasts to the prepared baking dish.
- Mix the remaining Parmesan with the mozzarella and minced garlic. Sprinkle evenly over the chicken.
- Bake at 375°F for 20–25 minutes, or until the internal temperature reaches 165°F.
- Let rest 3–5 minutes before serving to let juices redistribute.
Notes
For extra crunch, swap plain breadcrumbs for panko. Gluten-free option: use almond flour for dredging and gluten-free breadcrumbs. To enhance the topping, stir in a tablespoon of melted butter into the breadcrumb mix.