Longhorn Steakhouse Parmesan Chicken
This recipe recreates the delicious Parmesan Chicken served at Longhorn Steakhouse. The tender chicken breast is coated in a flavorful Parmesan and herb crust, then baked until golden and served with a creamy sauce.
Equipment
- 2 shallow bowls
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cooking spray
- 1 whisk
- 1 measuring cups and spoons
- 1 oven mitts
- 1 meat mallet or rolling pin
Ingredients
- 4 pieces boneless, skinless chicken breasts about 6 ounces each
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs preferably seasoned
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs or oregano
- to taste salt
- to taste pepper
- ¼ cup butter melted
- ½ cup heavy cream
- to garnish fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1 inch.
- Set up a breading station: In one shallow bowl, place the flour and season with salt and pepper. In a second bowl, whisk the eggs until well-beaten.
- In a third bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, and Italian herbs. Mix well.
- Dredge each chicken breast in flour, shaking off excess, then dip it in the beaten eggs, and finally coat it with the Parmesan-breadcrumb mixture.
- Place the coated chicken breasts onto the prepared baking sheet. Drizzle the melted butter over the tops.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
- In a small saucepan over medium heat, warm the heavy cream until slightly thickened. Season with salt and pepper to taste.
- Once the chicken is done, remove from the oven and let rest for a few minutes. Serve hot, drizzled with the warm heavy cream sauce, and garnish with freshly chopped parsley.
Notes
For extra flavor, consider marinating the chicken in a mix of olive oil, lemon juice, and Italian herbs for 30 minutes before breading.
Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.