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Longhorn Parmesan Chicken Recipe
Emily

Longhorn Steakhouse Parmesan Chicken

This copycat Longhorn Steakhouse Parmesan Chicken is crispy, cheesy, and full of Italian flavor. Juicy chicken breasts are coated in a Parmesan and mozzarella breadcrumb crust, pan-seared, and baked to golden perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup bread crumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • baking dish
  • skillet
  • shallow bowls
  • tongs or spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil. Pound chicken breasts to even thickness if needed.
  2. Set up three shallow bowls: flour with salt and pepper; eggs whisked with milk; and bread crumbs mixed with Parmesan, mozzarella, garlic, and Italian seasoning.
  3. Coat each chicken breast in flour, then dip in egg mixture, then coat thoroughly with cheese and breadcrumb mixture.
  4. Heat olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden brown.
  5. Transfer browned chicken to the baking dish. Bake for 15-20 minutes, until cooked through and internal temperature reaches 165°F (74°C).
  6. Remove from oven and let rest for a few minutes before serving. Serve with salad or vegetables.

Notes

Serve with a fresh side salad, pasta, or roasted vegetables for a complete meal. For extra flavor, sprinkle additional Parmesan over the chicken before serving. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.