Longhorn-Style Parmesan Chicken
This is an easy, tasty version of Longhorn Steakhouse’s Parmesan Chicken, featuring a crispy, cheesy crust with juicy chicken inside.
Ingredients
Chicken and Coating
- 4 pieces boneless skinless chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat oven to 375°F.
- In one shallow dish, mix the bread crumbs, half the Parmesan, Italian seasoning, salt, and pepper.
- In a second dish, beat the eggs with the milk.
- Put the flour in a third dish.
- Dredge each chicken breast first in flour, then in the egg mixture, then press into the breadcrumb mixture to coat.
Cooking
- Heat olive oil in a skillet over medium-high heat. Cook the chicken 3-4 minutes per side until golden brown.
- Transfer the pieces to a baking dish.
- Mix the remaining Parmesan with the mozzarella and minced garlic. Sprinkle this cheese mixture over the chicken.
- Bake for 20-25 minutes until the chicken is cooked through and the cheese is bubbly and slightly golden.
- Let rest a few minutes before serving.
Notes
For best results, pound thicker chicken breasts to an even thickness, use fresh grated Parmesan for best flavor, and don’t skip the flour step.