Longhorn Steakhouse Parmesan Chicken Recipe
I love this Longhorn Steakhouse Parmesan Chicken recipe the most for making restaurant-style chicken at home. You can’t resist the mix of that crunchy, cheesy covering and the delightfully soft chicken inside. This dish delivers the thrill of a restaurant directly to your table.
The best part about this dish is how it gets the chicken to have a lovely golden crust while keeping it very moist. The combination of fresh Parmesan and Italian spices gives the food layers of taste that will make you feel like a master cook. Also, it’s a lot easier to make than you may imagine.
Ingredients
- Four boneless, skinless chicken breasts that have been pounded evenly for optimum cooking.
- 1/2 cup of freshly grated Parmesan cheese for a real taste.
- 1 cup of bread crumbs seasoned with herbs and spices.
- Eggs: 2 big ones, whisked with milk to get the perfect coating.
- Flour: 1/2 cup for the initial layer, which is very important.
- For more cheesy pleasure, shred 1 cup of mozzarella.
- Garlic: 2 cloves chopped up for a strong smell.
- Olive Oil: 2 teaspoons for the perfect sear.
Instructions
- Set the oven to 375°F and lightly oil the baking dish.
- Put your flour, egg wash, and seasoned bread crumbs in different bowls.
- Cover in flour, dip in egg, and then cover in the cheesy bread crumb mixture.
- Sear each piece for 3 to 4 minutes on each side, or until it is a gorgeous golden color.
- Put your mozzarella-Parmesan mix and minced garlic on top.
- The cheese should be bubbling and the chicken should be at 165°F after 20 to 25 minutes in the oven.
Tips for Perfect Parmesan Chicken
Always use fresh Parmesan cheese. It makes a big difference in how it tastes and how well it melts. Pounding your chicken to an equal thickness makes ensuring it cooks perfectly every time. If your cheese starts to brown too soon, cover it with foil. And don’t forget to let it rest for a while after baking so that all those great liquids may stay in.
Want to get ready ahead of time? Put everything together and chill it for up to 24 hours before baking. To get the crispiest coating, make sure your chicken is absolutely dry and your oil is very hot when you sear it. Pre-shredded cheese is easy to use, but freshly grated cheese really does change the taste and texture.
For more juiciness, use chicken thighs. For a tasty touch, add sautéed spinach under the cheese. Want some heat? Add some red pepper flakes to your bread crumbs or use Pepper Jack cheese in your topping mix.
Serving Suggestions
I like to serve this with creamy garlic mashed potatoes and a vibrant Caesar salad. Don’t forget to bring some crusty bread to mop up the cheese that melts on the platter! A cold glass of Pinot Grigio makes it feel even more special.
Storage and Reheating
This chicken stays fresh in the fridge for up to three days when stored in an airtight container. Use your oven instead of the microwave to heat up food again so that the coating stays crispy. You may even freeze individual pieces if you’re getting ready for a meal. Just thaw them out overnight before reheating.