This Parmesan Chicken is crispy, cheesy, and oh-so-satisfying! With juicy chicken breast coated in a crunchy Parmesan crust, it’s a dish that everyone will love!
I often serve it with a side of pasta or a fresh salad. It’s comfort food that feels fancy without all the fuss—perfect for a busy weeknight dinner!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts provide the ideal base for this dish. If you’re looking for a healthier option, you could use chicken thighs instead—they tend to be juicier!
Parmesan Cheese: Freshly grated Parmesan gives a richer flavor. If you’re in a pinch, pre-grated cheese can work, but it may not melt as nicely. Pecorino Romano is a good substitute for a slightly sharper taste.
Breadcrumbs: Italian-style breadcrumbs add great texture and flavor. For a gluten-free option, use gluten-free breadcrumbs or crushed almond flour. I personally love to use panko for an even crunchier result!
Oil: Vegetable oil is great for frying, but olive oil adds a delicious flavor. Try to choose a light or refined olive oil to avoid overpowering the dish.
How Can I Make Sure My Chicken is Cooked Evenly?
Pounding the chicken to an even thickness helps it cook thoroughly and evenly, preventing any dry spots. Here’s how to do it right:
- Place the chicken breast between two sheets of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to gently pound the chicken to about 1/2 inch thick.
- This not only promotes even cooking but also makes the chicken more tender!
Another tip is to let the chicken rest after frying for a few minutes. This allows the juices to redistribute and keeps it moist when you cut into it.
Longhorn Steakhouse Style Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
For the Breading:
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Egg Wash:
- 2 large eggs
- 2 tbsp milk
For the Coating:
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups Italian-style breadcrumbs
For Frying and Garnishing:
- 1/4 cup chopped fresh parsley (optional)
- 1/2 cup vegetable oil or olive oil (for frying)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prepare and another 15-20 minutes to cook, so you’re looking at a total of approximately 35-40 minutes from start to finish. Perfect for a quick yet delicious weeknight meal!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by pounding the chicken breasts to an even thickness of about 1/2 inch. This ensures they cook evenly and stay juicy. You can place the chicken between two pieces of plastic wrap or wax paper and gently pound them with a meat mallet or rolling pin.
2. Mixing the Dry Ingredients:
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper. This will be your seasoned flour that gives flavor to the chicken.
3. Preparing the Egg Wash:
In another shallow bowl, whisk together the eggs and milk. This mixture will help the coating stick to the chicken.
4. Combining the Coating:
In a third shallow dish, mix the grated Parmesan cheese with the Italian-style breadcrumbs. This creates a delicious topping for the chicken.
5. Dredging the Chicken:
Take a chicken breast and first dredge it in the seasoned flour, shaking off any excess flour. Next, dip it into the egg wash, allowing any excess to drip off before moving to the breadcrumb mixture. Coat thoroughly and press lightly to ensure the coating adheres well.
6. Cooking the Chicken:
In a large skillet, heat the oil over medium heat. Once hot, carefully add the coated chicken breasts. Cook them for about 4-5 minutes on each side until they are golden brown and reach an internal temperature of 165°F (74°C). Don’t overcrowd the skillet—cook in batches if necessary.
7. Draining and Serving:
Once cooked, remove the chicken from the skillet and place it on paper towels to drain any excess oil. Garnish with chopped parsley, if desired, and serve with lemon wedges to squeeze over the top for an added zesty flavor.
Enjoy your delicious homemade Longhorn Steakhouse Style Parmesan Chicken! Serve it alongside a fresh salad or creamy pasta for a complete meal!
Can I Use Different Types of Chicken for This Recipe?
Absolutely! You can use boneless, skinless chicken thighs instead of breasts if you prefer a juicier option. Just adjust the cooking time slightly, as thighs might take a few extra minutes to cook through.
What if I Don’t Have Italian-Style Breadcrumbs?
No problem! You can use regular breadcrumbs, but for added flavor, mix some dried Italian herbs (like oregano, basil, and thyme) into plain breadcrumbs. Panko breadcrumbs also work well for a crunchier texture!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken up to the frying stage, then cover and refrigerate the breaded chicken for a few hours. When you’re ready to cook, simply heat the oil and fry as instructed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can bake them in the oven at 350°F (175°C) for about 10-15 minutes to maintain the crispiness, or use the microwave for quicker reheating.
