Longhorn Parmesan Crusted Chicken
Craving the delicious Longhorn Parmesan Crusted Chicken? This guide provides a simple, step-by-step recipe you can make at home. Enjoy this restaurant-quality dish with easy-to-follow instructions and helpful tips.
Equipment
- Oven-safe Skillet
- Shallow Dishes
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Parmesan Crust
- 1 cup grated Parmesan cheese finely grated
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs beaten
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Pound the chicken breasts to an even 1/2-inch thickness.
- In a shallow dish, combine the parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Place the flour in another shallow dish. Place the beaten eggs in a third shallow dish.
- Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
- Press the chicken into the parmesan mixture, coating both sides evenly. Make sure the crust adheres well.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear each chicken breast for 2-3 minutes per side, until golden brown. This helps to lock in the juices.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for a few minutes before serving. This allows the juices to redistribute.
Notes
Use fresh, high-quality parmesan cheese for the best flavor. Don’t overcrowd the skillet when searing the chicken. Work in batches if necessary.