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Longhorn Steakhouse Parmesan Chicken

A crispy, golden chicken dish inspired by the beloved Longhorn Steakhouse recipe, perfect for a comforting weeknight dinner or a festive gathering.
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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 Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless, skinless chicken breasts Pounded to even thickness for even cooking, substitute with chicken thighs for more juiciness.
  • 1 cup All-purpose flour Can use gluten-free flour if needed.
  • 2 large Eggs Whisked with a splash of milk; Greek yogurt can be used instead for a tangier crust.
  • 1 cup Plain breadcrumbs Panko makes it extra crisp.
  • 3/4 cup Grated Parmesan cheese Use Pecorino Romano for a sharper bite.
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Paprika
  • 1 teaspoon Dried parsley
  • Salt and freshly ground black pepper To taste.
  • 2–3 tablespoons Olive oil or melted butter To brush the crust.
  • Lemon wedges and fresh parsley For serving (optional).

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
  2. Pat the chicken breasts dry and pound them to about 1/2 inch thickness. Season both sides with salt and pepper.
  3. Set up a dredging station: bowl 1 with flour; bowl 2 with beaten eggs and a splash of milk; bowl 3 with breadcrumbs mixed with grated Parmesan, garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
  4. Dredge each chicken piece in flour, shaking off excess, dip into the egg wash, and press into the breadcrumb mixture until well coated.
  5. Place coated chicken on the prepared baking sheet.
  6. Brush each coated breast with olive oil or melted butter.
Cooking
  1. Bake for 18–22 minutes, flipping halfway through, until the crust is golden and the internal temperature reaches 165°F (74°C).
  2. Let rest for 5 minutes before serving.

Notes

For a saucier version, top with marinara and mozzarella before broiling for a bubbly finish. Make it spicy by adding cayenne or crushed red pepper to the breadcrumb mix.