Longhorn Steakhouse Parmesan Chicken Easy Dinner
Crispy, golden Longhorn Steakhouse–style Parmesan Chicken with a crunchy breadcrumb coating and a rich, cheesy topping baked until perfectly melted.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (6–8 oz each)
1 cup all-purpose flour (or almond flour)
3 large eggs, beaten
2 cups panko breadcrumbs
1 cup freshly grated parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil
For the Parmesan Crust Topping:
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
2 tablespoons butter, melted
1 tablespoon fresh parsley, chopped
Instructions
1. Place chicken breasts between plastic wrap and pound to an even ½-inch thickness. Pat dry with paper towels.
2. Set up three shallow bowls: flour, beaten eggs, and a mixture of panko, parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper.
3. Dredge each chicken breast in flour, then eggs, then coat thoroughly in the breadcrumb mixture. Let rest 5 minutes.
4. Preheat oven to 375°F. Heat olive oil in an oven-safe skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden.
5. Transfer skillet to oven and bake 15–18 minutes until chicken reaches 165°F internally.
6. Mix mozzarella, parmesan, melted butter, and parsley. Sprinkle over chicken during the last 3 minutes of baking and return to oven until melted and lightly golden.
Notes
Letting the breaded chicken rest helps the coating stick better.
Use freshly grated parmesan for best flavor.
Serve with pasta, mashed potatoes, or a crisp side salad.