This Easy Parmesan Chicken is crispy on the outside and juicy inside, just like at Longhorn Steakhouse! It’s coated in crunchy breadcrumbs and tasty parmesan.
I love serving this chicken with a side of pasta or a big salad. It makes a great family dinner that everyone enjoys—even the picky eaters! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are preferred for this recipe. If you need a substitution, you can use chicken thighs for a juicier option, or even fish like tilapia for a different take.
Panko Breadcrumbs: Panko gives the chicken an extra crunch. If you don’t have panko, use regular breadcrumbs, but consider mixing in a little cornmeal for similar texture.
Parmesan Cheese: I love using grated Parmesan for its strong flavor. If dairy is a concern, nutritional yeast can add a cheesy taste without the dairy! For a different flavor, try Pecorino Romano.
Olive Oil: This is great for frying, but feel free to use vegetable or canola oil if you want a more neutral flavor.
How Do I Make Sure My Chicken is Cooked Perfectly?
Cooking chicken can be tricky, but a few steps help ensure it’s juicy and tender. First, flattening the chicken breasts makes them cook evenly. Use a meat mallet or rolling pin to lightly pound them to about 1/2 inch thick.
- Use a meat thermometer to check if the internal temperature reaches 165°F (74°C).
- After frying, transfer them to the oven to finish cooking; this keeps them crispy.
- Let the chicken rest for a few minutes after cooking to keep all the juiciness locked in!
Enjoy making this simple and delicious Parmesan Chicken!
Easy Longhorn Steakhouse Style Parmesan Chicken
Ingredients You’ll Need:
- For the Chicken:
- 4 boneless, skinless chicken breasts
- For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For Frying:
- 1/4 cup olive oil (for frying)
- For Garnish:
- Fresh parsley (optional)
- Lemon wedges (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep and cooking, plus an extra 10-12 minutes in the oven. You’ll have a delicious dinner ready in about 30-35 minutes. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
2. Prepare the Chicken:
Next, take your chicken breasts and flatten them to an even thickness, about 1/2 inch thick. You can do this by placing the chicken between two sheets of plastic wrap and using a meat mallet or rolling pin. This helps them cook evenly.
3. Set Up Your Breading Station:
For the breading, you’ll need three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs and mix in the tablespoon of water. In the third bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
4. Bread the Chicken:
Now it’s time to coat the chicken! First, dredge each chicken breast in the flour, shaking off any extra. Then, dip it into the egg mixture, and finally, coat it well with the breadcrumb-Parmesan mixture. Make sure to press down gently to help it stick.
5. Fry the Chicken:
In a large skillet over medium heat, heat the olive oil. When it’s hot, add the breaded chicken breasts. Cook for 2-3 minutes on each side until they are golden brown. You may need to do this in batches depending on the size of your skillet!
6. Bake to Finish:
Once the chicken is browned, transfer it to the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
7. Serve and Enjoy:
After baking, let the chicken rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges if you like a zesty finish. Enjoy your crispy, cheesy Longhorn Steakhouse style Parmesan Chicken!
FAQ for Easy Longhorn Steakhouse Style Parmesan Chicken
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. The best way to thaw chicken is in the refrigerator overnight or by using the defrost setting on your microwave. Always pat it dry with paper towels to remove excess moisture before breading.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work too! For extra crunch, add a little cornmeal to the regular breadcrumbs, or crush up some crackers or chips for a unique twist.
How Should I Store Leftovers?
Leftover Parmesan chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can warm it gently in the oven to maintain its crispiness, or use the microwave if you’re short on time.
Can I Make This Recipe in Advance?
Yes! You can prepare the chicken and bread it ahead of time. Store the breaded chicken in the fridge for up to 24 hours before cooking. Just add a few extra minutes to the cooking time if it’s cold when you place it in the skillet and oven.
