LongHorn Steakhouse’s Parmesan Crusted Chicken is a popular dish known for its crispy, cheesy crust and tender chicken. The combination of Parmesan cheese, breadcrumbs, and spices creates a mouthwatering coating, while the chicken stays juicy and flavorful. Here’s a recipe to replicate this dish at home:
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese (preferably freshly grated for best flavor)
- 1 cup Italian-style breadcrumbs (or panko breadcrumbs for extra crunch)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil (for pan-frying)
- 1 tablespoon butter (for pan-frying)
For the Sauce (optional, if you want to add a creamy touch):
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- If your chicken breasts are very thick, consider pounding them out to an even thickness (about 1/2 inch) using a meat mallet or rolling pin to ensure even cooking.
2. Prepare the Crust:
- In a shallow bowl or plate, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, oregano, paprika, salt, and pepper.
- In another shallow bowl, place the flour.
- In a third bowl, beat the eggs.
3. Coat the Chicken:
- Dredge each chicken breast in the flour, shaking off the excess.
- Dip the floured chicken breast into the beaten eggs, making sure it’s fully coated.
- Finally, press the chicken into the Parmesan and breadcrumb mixture, ensuring the chicken is evenly coated on both sides. Gently press to help the crust adhere.
4. Pan-Fry the Chicken:
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Once the oil is hot, add the coated chicken breasts to the pan. Cook for about 3-4 minutes per side until golden brown and crispy.
- Transfer the browned chicken to a baking sheet.
5. Bake the Chicken:
- Place the chicken in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Prepare the Creamy Parmesan Sauce (optional):
- In the same skillet used to fry the chicken, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a simmer. Let it cook for 2-3 minutes until it thickens slightly.
- Stir in the Parmesan cheese and cook for another 1-2 minutes until the sauce is creamy. Season with salt and pepper to taste.
7. Serve:
- Once the chicken is done, plate the Parmesan-crusted chicken.
- If you made the creamy Parmesan sauce, drizzle it over the chicken before serving.
- Garnish with extra Parmesan cheese and chopped parsley for an added touch of flavor.
Tips:
- For extra crispiness: You can broil the chicken for the last 2-3 minutes to get the crust even crispier.
- Pairing suggestions: Serve the Parmesan-crusted chicken with mashed potatoes, steamed vegetables, or a simple green salad for a complete meal.
- Make it gluten-free: You can substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Enjoy this homemade version of LongHorn Steakhouse’s Parmesan Crusted Chicken—crispy, cheesy, and simply delicious!