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Copycat Longhorn Parmesan Crusted Chicken

A crispy, cheesy chicken dish that brings the beloved restaurant experience right into your home, perfect for busy weeknights or special gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Pound to even thickness for even cooking.
  • 1 cup breadcrumbs (preferably Italian-style) Can substitute with panko for extra crispiness.
  • 1/2 cup grated Parmesan cheese Add a dash more for topping if desired.
  • 1/4 cup all-purpose flour For coating chicken.
  • 2 large eggs, beaten Used for dredging chicken.
  • 1/4 cup olive oil For frying chicken.
  • 1 teaspoon garlic powder For seasoning.
  • 1 teaspoon onion powder For seasoning.
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Pound the chicken breasts to an even thickness and season both sides with salt, pepper, garlic powder, and onion powder.
  3. Set up your breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs and Parmesan in the third.
Cooking
  1. Coat each chicken breast in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
  2. In a large skillet over medium heat, heat the olive oil. Add the coated chicken breasts and cook for about 4-5 minutes on each side until golden brown.
  3. Transfer the chicken to a baking dish and bake for 15-20 minutes until they reach an internal temperature of 165°F (75°C).
Serving
  1. Let the chicken rest for a few minutes after baking and garnish with freshly chopped parsley if desired.

Notes

For a lower-fat version, skip the frying step and directly bake the breaded chicken. Optionally, drizzle marinara sauce and extra Parmesan before baking for an Italian twist. Store leftovers in an airtight container in the fridge for up to 3 days.