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Parmesan Crusted Chicken (Longhorn Steakhouse Copycat)

Parmesan Crusted Chicken (Longhorn Steakhouse Copycat)
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This Parmesan Crusted Chicken (Longhorn Steakhouse Copycat) recipe delivers a crispy, golden-brown crust with tender, juicy chicken inside. Made with simple pantry staples like Parmesan cheese, panko breadcrumbs, and Italian seasoning, it recreates the iconic Longhorn flavor at home. Ready in under 30 minutes, it’s perfect for quick weeknight dinners and is loved by the whole family.

Ingredients

Scale

Chicken

  • 2 skinless, boneless chicken breasts

Crust Coating

  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Binding

  • 2 large eggs

Cooking Fat

  • 2 tablespoons olive oil or butter

Instructions

  1. Prepare the chicken: Pat chicken breasts dry with paper towels to ensure the coating sticks well. If the breasts are thick, pound them evenly to about ½ inch thickness for uniform cooking and tenderness.
  2. Mix the crust coating: In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Stir thoroughly to evenly distribute the flavors.
  3. Set up the egg wash: In a separate bowl, whisk the eggs until smooth to create a binding liquid that will help the crust ingredients adhere to the chicken.
  4. Coat the chicken: Dip each chicken breast first into the egg wash, then press into the Parmesan breadcrumb mixture, covering every edge completely. Press down firmly to build a thick, crunchy coating.
  5. Cook the chicken: Heat the olive oil or butter in a skillet over medium heat. Place the coated chicken breasts carefully into the pan and cook for 5-6 minutes on each side, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  6. Rest and serve: Remove the chicken from the skillet and let it rest for a few minutes to lock in the juices before slicing and serving.

Notes

  • Pound chicken breasts evenly to ensure juicy, even cooking.
  • Use freshly grated Parmesan for best flavor and texture.
  • Press the coating firmly onto chicken for a sturdy crust.
  • Cook over medium heat to brown crust without burning.
  • Let chicken rest at least 5 minutes after cooking to enhance juiciness.

Nutrition

Keywords: Parmesan Crusted Chicken, Longhorn Steakhouse Copycat, crispy chicken, easy chicken recipe, panko crust chicken, gluten-free chicken, weeknight dinner

Find it online: https://mealsbymary.com/parmesan-crusted-chicken-longhorn-steakhouse-copycat/