Longhorn Steakhouse Parmesan Chicken is a delightful dish that combines crispy coating with juicy chicken. This recipe is perfect for anyone who loves comfort food but wants something a little special. Easy to make and packed with flavor, it’s sure to impress your family and friends. Plus, it’s a great way to bring a taste of the steakhouse right into your own kitchen!
how to make Longhorn Steakhouse Parmesan Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- 2 eggs
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Directions:
Creating Longhorn Steakhouse Parmesan Chicken is a breeze if you follow these simple steps:
- Set your oven to 400°F (200°C) for even cooking.
- Prepare the Breading: In a large bowl, mix the grated Parmesan cheese, Italian breadcrumbs, garlic powder, onion powder, dried herbs, salt, and pepper.
- Prep the Eggs: In a separate bowl, whisk the eggs until well beaten.
- Coat the Chicken: Dip each chicken breast into the egg, allowing any excess to drip off. Then, coat it with the Parmesan-breadcrumb mixture, pressing gently to ensure it sticks well.
- Arrange on Baking Sheet: Place the coated chicken breasts onto a greased baking sheet. Drizzle olive oil over the top for an extra crisp.
- Bake: Place the baking sheet in the preheated oven. Bake for about 25-30 minutes or until the chicken is cooked through and the crust is golden brown.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature is at least 165°F (75°C).
- Rest and Garnish: Allow the chicken to rest for 5 minutes before slicing. Garnish with freshly chopped parsley if desired.
These steps will guide you to create this deliciously satisfying dish with ease.
how to serve Longhorn Steakhouse Parmesan Chicken
Once your Parmesan Chicken is ready, slice it and serve it warm. It pairs wonderfully with sides like mashed potatoes, steamed vegetables, or a fresh salad. For an even heartier meal, consider serving it with a side of pasta tossed in your favorite sauce. Drizzle a bit of extra olive oil or a squeeze of lemon on top to enhance the flavors!
how to store Longhorn Steakhouse Parmesan Chicken
If you have leftovers, store them in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, place them in the oven or microwave until heated through, but be careful not to overcook them, as they may become dry.
tips to make Longhorn Steakhouse Parmesan Chicken
- Ensure you press the breadcrumb mixture firmly onto the chicken to create a thicker crust.
- For extra flavor, you can add some red pepper flakes to the breadcrumb mixture for a little heat.
- Serve with a dipping sauce, like marinara or ranch, for added flavor and variety!
variation (if any)
You can customize this recipe by adding your favorite herbs or spices. Try using seasoned breadcrumbs for additional flavor or switch up the cheese with a mix of mozzarella and Parmesan for a different twist. For a healthier version, you could grill the chicken instead of baking it.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can use boneless, skinless chicken thighs for a juicier option.
Q: Is it necessary to use eggs in the recipe?
A: Eggs help the breadcrumb mixture stick to the chicken, but you can substitute them with buttermilk or a dairy-free alternative if you prefer.
Q: Can I freeze the chicken after baking?
A: Yes, you can freeze cooked chicken in an airtight container. Just make sure to let it cool completely before freezing for best results.
Longhorn Steakhouse Parmesan Chicken: An Incredible Ultimate Recipe for All
Ingredients
Equipment
Method
- Pat chicken breasts dry, then season them with salt and pepper on both sides.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, onion powder, and Italian herbs.
- Dredge each chicken breast first in flour, shaking off excess, then dip in egg, and finally coat thoroughly in the panko-Parmesan mixture.
- Heat vegetable oil in a large skillet over medium-high heat, then pan-fry the coated chicken for 4-6 minutes per side until golden brown and cooked through.
- Once cooked, transfer the chicken to a baking sheet and keep warm in a low oven.
- In a small saucepan, melt butter, then add heavy cream, chicken broth, and Parmesan cheese, whisking until the cheese melts and the sauce thickens slightly.
- Season the sauce to taste with salt and pepper.
- Serve the Parmesan chicken immediately, drizzled generously with the warm cream sauce and garnished with fresh parsley.