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–+ servings

Parmesan Chicken

This homemade version of Longhorn Steakhouse’s Parmesan Chicken features a crispy crust, garlicky Parmesan, and gooey mozzarella, making it perfect for any weeknight meal or dinner guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Coating
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup bread crumbs (panko preferred) Use panko for extra crunch.
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese Use low-moisture for better melt.
  • 1/2 cup all-purpose flour For a gluten-free version, use gluten-free 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

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a shallow bowl, combine breadcrumbs, half the Parmesan, Italian seasoning, salt, and pepper.
  3. In a second shallow bowl, beat the eggs and milk together until smooth.
  4. Place the flour in a third shallow dish.
  5. Pat chicken breasts dry. Dredge each breast in flour, tapping off excess.
  6. Dip the floured chicken into the egg mixture, coating well.
  7. Press the chicken into the breadcrumb mixture until fully coated.
Cooking
  1. Heat olive oil in a skillet over medium heat. When hot, add chicken and cook 3–4 minutes per side until golden brown. Do not crowd the pan.
  2. Transfer the seared chicken to a baking dish in a single layer.
  3. In a small bowl, mix remaining Parmesan, mozzarella, and minced garlic. Spoon this mixture evenly over each breast.
  4. Bake for 20–25 minutes, until the internal temperature reaches 165°F (74°C) and the cheese is melted and lightly golden. Let rest for 3–5 minutes before serving.

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 30gProtein: 45gFat: 20gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 2g

Notes

For a lighter crust, use plain breadcrumbs instead of panko. Store leftovers in an airtight container for 3–4 days.

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