Classic Longhorn Steakhouse Parmesan Chicken
Enjoy this classic Longhorn Steakhouse Parmesan Chicken recipe, featuring crispy pan-fried chicken breasts finished in the oven for a tender and flavorful meal.
Equipment
- Oven
- Baking Sheet
- Large Oven-Safe Skillet (Cast Iron)
- Instant-Read Thermometer
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup grated Parmesan cheese (freshly grated is always best!)
- 1/2 cup panko breadcrumbs (for extra crispiness)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt plus more for seasoning chicken
- 1/4 cup olive oil or vegetable oil for pan-frying
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Pat the chicken breasts dry and season lightly with salt.
- Prepare a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for a mix of Parmesan cheese, panko, and seasonings.
- Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly with the Parmesan-panko mixture.
Cooking
- Heat olive oil in an oven-safe skillet over medium-high heat and pan-fry chicken breasts for 3-4 minutes per side until golden brown.
- Transfer chicken to the prepared baking sheet and bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
Serving
- Let the chicken rest for a few minutes after removing from the oven, then garnish with fresh parsley if desired and serve.
Notes
For extra flavor, consider marinating the chicken in a little olive oil and Italian seasoning before breading. Ensure the oil is hot enough before pan-frying to achieve a crispy crust. If you don't have an oven-safe skillet, you can transfer the pan-fried chicken to a regular baking dish before baking.