Longhorn Steakhouse Parmesan Chicken
This recipe recreates the delicious Parmesan Chicken from Longhorn Steakhouse, featuring a crispy Parmesan crust and a creamy garlic sauce. It’s perfect for a satisfying dinner at home.
Equipment
- 1 large skillet
- 1 baking dish
- 1 shallow bowl
- 1 whisk
- 1 meat mallet
- 1 tongs
- 1 cooking thermometer
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs in total.
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup seasoned breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup mayonnaise
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley For garnish.
- 4 tablespoons olive oil For cooking.
Instructions
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts in a large zip-top bag and use a meat mallet to pound them to an even thickness of about ½ inch.
- In a shallow bowl, whisk together the eggs. In a separate bowl, combine the flour with garlic powder, onion powder, salt, and pepper.
- In another bowl, mix the Parmesan cheese with the seasoned breadcrumbs.
- Dip each chicken breast first into the flour mixture, coating it thoroughly, then into the egg, and finally press it into the Parmesan-breadcrumb mixture to coat well.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the coated chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Once cooked, transfer the chicken breasts to a baking dish.
- In a small bowl, combine the mayonnaise and heavy cream until smooth. Spread the mixture evenly over the top of each chicken breast.
- Place the baking dish in the oven and bake for an additional 10 minutes to warm through and slightly melt the topping.
- Garnish with chopped parsley before serving.
Notes
Serve this dish with a side of steamed vegetables or a fresh salad for a complete meal.
Ensure you do not overcrowd the skillet when frying the chicken; cook in batches if needed.
For an extra kick, consider adding a pinch of cayenne pepper to the Parmesan-breadcrumb mixture.