Parmesan Chicken
A crispy and cheesy chicken dish inspired by Longhorn Steakhouse, perfect for weeknights and gatherings.
Ingredients
Chicken and Breading
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup all-purpose flour for dredging
- 2 large eggs whisked with 1/4 cup milk
- 1/4 cup milk
- 1 cup breadcrumbs plain or Panko for extra crunch
- 1 cup grated Parmesan, divided 1/2 cup for coating; 1/2 cup for topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil for searing
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Set up three shallow dishes: one with flour, one with whisked eggs and milk, and the third with breadcrumbs mixed with 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
- If chicken breasts are uneven, pound them to 3/4–1/2 inch thickness. Pat dry with paper towels.
Cooking
- Dredge each chicken breast in flour, shaking off excess, dip into the egg wash, and press into the breadcrumb-Parmesan mix until well coated.
- Heat olive oil in a large skillet over medium-high heat. When shimmering, add chicken and sear 3–4 minutes per side until golden brown.
- Transfer seared breasts to the prepared baking dish.
- In a small bowl, combine remaining 1/2 cup Parmesan, shredded mozzarella, and minced garlic. Spoon this mixture over each chicken breast.
- Bake at 375°F for 20–25 minutes until internal temperature reaches 165°F and cheese is bubbly and golden.
- Let the chicken rest for 3–5 minutes before serving.
Notes
For gluten-free, use GF flour and breadcrumbs. Searing provides a better texture and flavor. Slice chicken on a diagonal for presentation.