This tasty Parmesan chicken is crispy on the outside and juicy on the inside, just like you’d enjoy at Longhorn Steakhouse. With its cheesy goodness, it’s hard to resist!
I love serving this with a side of pasta or fresh veggies. It feels like dining out, but I get to enjoy it in my PJs! Who knows, maybe I’ll even make it a weekly tradition. 🍗✨
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you prefer darker meat, try chicken thighs for extra flavor and juiciness.
Panko Breadcrumbs: These provide that delightful crunch. If you’re out of panko, regular breadcrumbs will work too, but the texture won’t be as crispy. You can also use crushed cornflakes for a fun twist.
Parmesan Cheese: Grated Parmesan adds a nutty flavor. If you want a dairy-free option, consider using nutritional yeast for a similar cheesy taste.
Spices: Garlic powder, oregano, and basil add great depth. Feel free to experiment with other spices you enjoy, like Italian seasoning or even a hint of lemon zest for brightness.
Cayenne Pepper: This is optional for heat, but I love the added kick! If you want it milder, just skip it or use a pinch of black pepper instead.
How Do I Get the Coating Just Right?
Coating the chicken properly is key to achieving that restaurant-style crunch. Follow these steps for success:
- Ensure the chicken is dry before seasoning and dredging; moisture can prevent the breading from sticking.
- Use three separate bowls for a clean dredging process: one for flour, one for egg, and one for the breadcrumb mixture.
- Make sure to fully coat each piece of chicken in flour first, then egg, and finally the breadcrumbs. Press down gently to help the crumbs adhere.
For frying, make sure your oil is hot enough. If it’s too cool, the chicken will absorb oil and become soggy. A good test is to drop in a few crumbs; if they sizzle, it’s ready!
With these tips, you’ll have a crispy, cheesy Parmesan chicken that will impress everyone at the dinner table!
Easy Longhorn Steakhouse Style Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for slight heat)
- 1/4 cup olive oil or vegetable oil, for frying
- 2 tablespoons butter
- 1 cup marinara or tomato sauce (optional, for serving)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and 10 minutes of cooking, totaling around 30 minutes. It’s a quick and easy dish that’s perfect for a weeknight dinner, yet impresses like a meal from a restaurant!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. With a sharp knife, slice each breast horizontally to create two thinner cutlets (about 1/2 inch thick). For an even texture, gently pound the chicken with a meat mallet if desired.
2. Season:
Sprinkle salt and freshly ground black pepper on both sides of the chicken cutlets to enhance the flavor.
3. Set Up Dredging Station:
Next, organize your dredging station. In one shallow bowl, add all-purpose flour. In a second bowl, whisk together the eggs and water until mixed. In a third bowl, combine panko breadcrumbs, grated Parmesan cheese, garlic powder, oregano, basil, paprika, cayenne pepper (if using), and a pinch of salt and pepper.
4. Coat the Chicken:
Take each chicken cutlet and first dredge it in the flour, shaking off any excess. Then dip it into the egg mixture, letting the excess drip off, and finally press it into the breadcrumb mixture to coat evenly.
5. Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium heat until it’s hot and foaming. Carefully place the coated chicken cutlets in the skillet, avoiding crowding. Cook them for 3-4 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F (75°C).
6. Serve:
If you’d like, warm the marinara sauce in a small saucepan. Serve the Parmesan chicken while it’s hot, spooning the marinara over the top if desired. Don’t forget to garnish with freshly chopped parsley and provide lemon wedges on the side for a little brightness!
7. Enjoy!
This delicious Parmesan chicken pairs beautifully with pasta, mashed potatoes, or a refreshing side salad. It’s a fantastic way to bring the flavors of Longhorn Steakhouse right to your kitchen!
FAQ
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add extra flavor and juiciness to the dish. Just make sure to adjust the cooking time a bit, as thighs may take a minute or two longer to cook through than breasts.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work in a pinch, but they won’t yield quite the same crispiness. Another great alternative is crushed cornflakes for a crunchy texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them up in the oven or microwave, ensuring they stay moist and delicious!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken up to the frying stage, then store the coated cutlets in the fridge for a few hours. Just bring them to room temperature before cooking for the best results!
