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–+ servings
Juicy Steakhouse Parmesan Chicken served with herbs and spices

Parmesan Chicken

This copycat recipe replicates the crispy, cheesy crust and juicy chicken of LongHorn Steakhouse's Parmesan Chicken, perfect for busy weeknights or a comforting crowd-pleaser.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup bread crumbs (use panko for extra crunch)
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup all-purpose flour Swap gluten-free flour if needed
  • 2 large eggs
  • 1/4 cup milk Any milk works; use a non-dairy milk if avoiding dairy
  • 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. Mix the bread crumbs, Parmesan, mozzarella, minced garlic, Italian seasoning, salt, and pepper in a shallow bowl. Stir to combine.
  3. Whisk the eggs and milk together in a second bowl until smooth.
  4. Spread the flour on a plate. Lightly dredge each chicken breast in flour, coating both sides and shaking off excess.
  5. Dip each floured breast into the egg mixture, coating completely. Let excess drip off.
  6. Press each breast into the breadcrumb-cheese mixture, pressing firmly so the crumbs adhere to both sides.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  2. Add the chicken and cook for 3 to 4 minutes per side, until the crust is golden brown. Avoid crowding the pan.
  3. Transfer the seared chicken to a baking dish and bake for 20 to 25 minutes, until the internal temperature reads 165°F (74°C).
  4. Let the chicken rest for 5 minutes before serving to lock in juices.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gSodium: 600mgFiber: 1gSugar: 2g

Notes

If breasts are unevenly thick, gently pound them to an even thickness (about 1/2 inch). For extra crunch, use all panko or a mix of panko and regular crumbs. Best enjoyed with a squeeze of lemon or a light tomato sauce over the top.

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