Longhorn Parmesan Crusted Chicken

Bring the savory steakhouse magic to your own kitchen with this Longhorn Parmesan Crusted Chicken. Golden, crispy, and smothered in melty cheese and garlic, this dish is everything you love about restaurant-style chicken—tender, flavorful, and baked to bubbling perfection. No reservations required!

Why You’ll Love This Recipe

• Crispy outside, juicy inside thanks to a perfect pan-sear and oven bake.
• Cheesy and satisfying—Parmesan and mozzarella team up for bold flavor and gooey richness.
• Weeknight-friendly with just a handful of steps and pantry staples.
• Great for guests and family dinners alike.
• Customizable with easy swaps like yogurt, gluten-free flour, or spicy flakes.

Ingredients

• 4 chicken breasts, boneless and skinless
• 1 cup bread crumbs
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup milk
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Prep Your Stations

• Preheat oven to 375°F (190°C).
• Lightly grease a baking dish.
• Set up three shallow bowls:
  • Bowl 1: 1/2 cup flour
  • Bowl 2: Beat 2 eggs with 1/4 cup milk
  • Bowl 3: Mix 1 cup bread crumbs, 1/2 cup Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper

Dredge the Chicken

• Pound chicken breasts to even thickness.
• Pat dry with paper towels.
• One at a time, dredge each piece in flour, dip into the egg mixture, and coat evenly in the breadcrumb-Parmesan mixture. Press crumbs onto the chicken for a firm crust.

Pan Sear

• Heat 2 tablespoons olive oil in a skillet over medium heat.
• Add the chicken and cook 3–4 minutes per side until golden brown.
• Transfer to the prepared baking dish.

Add Cheese and Garlic

• In a small bowl, mix the remaining 1/2 cup Parmesan, 1 cup mozzarella, and 2 minced garlic cloves.
• Divide this cheese mixture over the tops of each chicken breast.

Bake

• Bake in the oven for 20–25 minutes, or until the chicken reaches 165°F (74°C) internally and cheese is fully melted and bubbly.

Rest and Serve

• Let rest for 5 minutes before serving.
• Optional: Garnish with parsley or a squeeze of lemon for brightness.

Pro Tips and Variations

• Even thickness matters: Pound chicken to ¾” thickness for even cooking.
• Freshly grated Parmesan melts and flavors better than pre-packaged.
• Add heat: Sprinkle red pepper flakes into the breadcrumb mix or swap in Pepper Jack for mozzarella.
• Crust variation: Use Italian breadcrumbs for extra flavor or try Panko for added crunch.
• Low-carb option: Use almond flour and crushed pork rinds instead of breadcrumbs and flour.

Serving Suggestions

• Serve with:
  • Garlic mashed potatoes
  • Caesar salad
  • Roasted green beans
  • Buttered noodles
• Pair with a glass of chilled Pinot Grigio or sparkling lemonade.
• Add a slice of garlic bread to soak up the cheesy juices.

Storage / Reheating

• Store in an airtight container in the fridge for up to 3 days.
• Reheat in a 350°F oven until warmed through and crispy again—avoid the microwave to preserve the crust.
• Freeze baked chicken in individual portions. Thaw in the fridge overnight before reheating.

FAQs

Why dredge in flour first?
It helps the egg wash stick better, ensuring the breadcrumb layer holds firm.

Can I use chicken thighs?
Yes! They are juicier—just increase baking time by 5–10 minutes.

Is it okay to use pre-shredded cheese?
You can, but freshly shredded cheese melts and tastes better.

What if I don’t want to fry?
You can skip the sear and bake from raw, but the crust won’t be as crisp.

Can I make it gluten-free?
Yes—just use gluten-free breadcrumbs and flour.

Conclusion

This Longhorn Parmesan Crusted Chicken is everything a comfort meal should be—crispy on the outside, cheesy on top, and juicy all the way through. It’s easy enough for a weekday dinner but fancy enough to impress guests. With bold flavor and a golden, melty crust, it brings steakhouse vibes right to your table—without the bill!

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