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Longhorn Style Parmesan Crusted Chicken
Maya

Longhorn-Style Parmesan Crusted Chicken

This Longhorn-Style Parmesan Crusted Chicken is crispy on the outside, juicy on the inside, and finished with a velvety garlic cream sauce that makes every bite pure comfort. A restaurant-worthy dinner made easy at home!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 chicken breasts
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk (or milk with 1 tsp lemon juice)
  • 1 1/2 cups breadcrumbs (panko preferred)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter (for pan frying)
  • 3 tbsp butter (for garlic cream sauce)
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups heavy cream (or half-and-half)
  • 1/2 cup chicken broth
  • 1/2 cup Parmesan cheese, grated (for sauce)
  • 1 tsp Italian herbs
  • 1/2 cup shredded mozzarella (for topping)
  • 1/4 cup grated Parmesan (for topping)
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • Mixing bowls
  • meat mallet or rolling pin
  • skillet
  • Saucepan
  • Whisk
  • Baking sheet
  • broiler or oven

Method
 

  1. Gently pound the chicken breasts to an even thickness. Soak them in buttermilk for at least 30 minutes or overnight for tenderness. In a bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper. Coat each chicken breast evenly.
  2. Warm olive oil and butter in a skillet over medium-high heat. Pan fry chicken for 4–5 minutes per side until golden and crisp. Transfer to a baking sheet, top with mozzarella and Parmesan, then broil 2–3 minutes until melted and golden.
  3. In a saucepan, melt butter and sauté garlic until fragrant. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in cream and chicken broth, whisking constantly. Stir in Parmesan and Italian herbs. Simmer until thickened, then season to taste.
  4. Plate the chicken and spoon the garlic cream sauce generously over each piece. Sprinkle with fresh parsley before serving.

Notes

Marinate the chicken overnight in buttermilk for extra tenderness. For lighter sauce, replace half of the heavy cream with chicken broth. Serve with mashed potatoes or roasted vegetables for a complete meal.