Description
This Longhorn Steakhouse Parmesan Chicken recipe features tender, breaded chicken breasts topped with a blend of Parmesan and mozzarella cheeses, baked to golden perfection. Crispy on the outside with a rich, cheesy topping, it’s a comforting, family-friendly dish that pairs beautifully with a variety of sides.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- 1 cup breadcrumbs
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Cheese Topping
- 1 cup grated Parmesan cheese (divided)
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready to bake the chicken after searing.
- Prepare the dredging stations: Set up three shallow dishes: In the first, mix breadcrumbs, half of the Parmesan cheese, Italian seasoning, salt, and pepper; in the second, beat the eggs with milk; and place the flour in the third dish.
- Coat the chicken: Take each chicken breast and dredge it first in the flour, shaking off any excess. Then dip into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumb mixture to create a seasoned crust.
- Sear the chicken: Heat the olive oil in a skillet over medium heat. Place the coated chicken breasts in the skillet and cook for about 3-4 minutes per side, until each side is golden brown. This step locks in moisture and adds flavor.
- Assemble and bake: Transfer the seared chicken breasts to a baking dish. Sprinkle the remaining Parmesan cheese, shredded mozzarella, and minced garlic evenly over the top of each breast. Place the dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese topping is melted and bubbly.
Notes
- For best results, use fresh mozzarella to get a rich melt.
- If you prefer a spicier version, add a pinch of red pepper flakes to the breadcrumb mixture.
- Check the internal temperature of the chicken to ensure it reaches 165°F (75°C) for safe consumption.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed vegetables, rice, or a fresh green salad.
