This Longhorn Parmesan Crusted Chicken recipe delivers a delicious, restaurant-quality meal right in your own kitchen. It’s perfect for busy weeknights and offers a satisfying taste you’ll crave.
Key Ingredients for Longhorn Parmesan Crusted Chicken
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs
- 1 tablespoon milk
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How to Make Longhorn Parmesan Crusted Chicken
Get ready to create a dish that’s remarkably easy, surprisingly delicious, and incredibly satisfying. The magic lies in its simplicity, leading to a burst of flavor with every bite, complemented by a rich parmesan crust. With a preparation time of just about 35 minutes, it’s an ideal option for any meal.
Step-by-Step Instructions:
Prepare the Chicken: If your chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch) using a meat mallet or the bottom of a heavy pan. This ensures even cooking. Pat the chicken breasts completely dry with paper towels.
Set Up the Breading Stations:
- In a shallow dish or plate, whisk together the all-purpose flour, salt, black pepper, garlic powder, and onion powder.
- In a second shallow dish or bowl, whisk together the eggs and milk until well combined.
- In a third shallow dish or plate, combine the Panko breadcrumbs and grated Parmesan cheese. Stir them together until evenly mixed.
Bread the Chicken:
- Dredge each chicken breast in the flour mixture, ensuring it’s completely coated. Shake off any excess flour.
- Dip the floured chicken breast into the egg mixture, allowing any excess to drip off.
- Finally, press the chicken breast into the Panko and Parmesan mixture, coating both sides generously. Make sure the breadcrumb mixture adheres well.
Cook the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the oil is shimmering and the butter has melted, carefully add the breaded chicken breasts to the hot skillet.
Sear and Cook: Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary.
Rest and Serve: Once cooked, remove the chicken from the skillet and let it rest on a plate for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh parsley if desired.
Why You’ll Love This Longhorn Parmesan Crusted Chicken
You’ll absolutely adore this Longhorn Parmesan Crusted Chicken for its outrageously crispy, golden-brown Parmesan crust that’s a true showstopper. Making this at home is a fantastic way to save money compared to dining out, offering you that restaurant-quality experience without the hefty bill. The blend of Panko breadcrumbs and sharp Parmesan cheese creates an irresistible flavor and texture that’s far more exciting than a standard breaded chicken, and it’s incredibly simple to achieve.
This recipe is your secret weapon for a quick, impressive meal that feels special without the fuss. It’s a delightful twist on classic fried chicken, offering a lighter yet equally satisfying crunch. So ditch the takeout menus and get ready to impress yourself and your loved ones – try this Longhorn Parmesan Crusted Chicken tonight!
Storing and Reheating Tips
To store leftover Longhorn Parmesan Crusted Chicken, allow it to cool completely before placing it in an airtight container. Refrigerate for up to 3-4 days.
For reheating, the best method for maintaining crispiness is in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and the crust is re-crisped. You can also reheat it in a skillet over medium heat with a little oil or butter. Microwaving is an option for speed, but it will result in a softer crust. For longer storage, you can freeze portions of the cooked chicken in freezer-safe bags or containers for up to 2 months; thaw overnight in the refrigerator before reheating as described.
Final Thoughts
This Longhorn Parmesan Crusted Chicken is a wonderfully simple yet incredibly satisfying dish that’s perfect for any occasion. Give it a try this week – you’ll be amazed at how easy it is to create such a delicious meal at home!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Longhorn Parmesan Crusted Chicken
Ingredients
Equipment
Method
- If your chicken breasts are very thick, you can pound them to an even thickness (about 1/2 inch) using a meat mallet or the bottom of a heavy pan. This ensures even cooking. Pat the chicken breasts completely dry with paper towels.2 boneless, skinless chicken breasts
- In a shallow dish or plate, whisk together the all-purpose flour, salt, black pepper, garlic powder, and onion powder.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- In a second shallow dish or bowl, whisk together the eggs and milk until well combined.2 large eggs, 1 tablespoon milk
- In a third shallow dish or plate, combine the Panko breadcrumbs and grated Parmesan cheese. Stir them together until evenly mixed.1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Dredge each chicken breast in the flour mixture, ensuring it’s completely coated. Shake off any excess flour.2 boneless, skinless chicken breasts, 1/2 cup all-purpose flour
- Dip the floured chicken breast into the egg mixture, allowing any excess to drip off.2 boneless, skinless chicken breasts, 2 large eggs, 1 tablespoon milk
- Finally, press the chicken breast into the Panko and Parmesan mixture, coating both sides generously. Make sure the breadcrumb mixture adheres well.2 boneless, skinless chicken breasts, 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the oil is shimmering and the butter has melted, carefully add the breaded chicken breasts to the hot skillet.2 tablespoons olive oil, 1 tablespoon butter, 2 boneless, skinless chicken breasts
- Cook the chicken for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Avoid overcrowding the pan; cook in batches if necessary.2 boneless, skinless chicken breasts
- Once cooked, remove the chicken from the skillet and let it rest on a plate for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh parsley if desired.2 boneless, skinless chicken breasts, 2 tablespoons chopped fresh parsley