You know that moment when you bite into a perfectly crispy, golden-brown piece of chicken at a restaurant and think, “I wish I could make this at home?” Well, guess what – you totally can! My version of Longhorn Parmesan Crusted Chicken brings all that deliciousness right to your kitchen. It’s got that irresistible crunch from the parmesan coating, juicy chicken inside, and just the right amount of garlicky goodness. I’ve been perfecting this recipe ever since I first tried it at Longhorn Steakhouse and thought, “I need to recreate this magic.” The best part? It’s way easier than you’d think to get that restaurant-quality taste without leaving your house.
Why You’ll Love This Longhorn Parmesan Crusted Chicken
Let me tell you why this chicken is about to become your new weeknight hero. First off, that crispy, golden crust? It’s pure magic – a mix of parmesan and breadcrumbs that clings to every bite, giving you that satisfying crunch you crave. And the best part? It’s easier than you think to make. No fancy techniques, just a few simple steps for restaurant-worthy results every time.
- Perfect texture: Crispy outside, juicy inside – just like Longhorn’s version
- Weeknight-friendly: Ready in under 30 minutes from fridge to table
- Crowd-pleaser: Kids and adults both go crazy for it (my picky nephew asks for seconds!)
- Versatile: Dress it up fancy or keep it simple with a salad
- Leftover magic: Tastes amazing cold in sandwiches the next day
Trust me, once you try this recipe, you’ll understand why it’s become my go-to when I want something special without the fuss. That first bite of crunchy, cheesy goodness? Absolute perfection.
Ingredients for Longhorn Parmesan Crusted Chicken
Alright, let’s talk ingredients – and I mean the good stuff. The secret to that perfect crispy crust starts with quality components, and I’m pretty particular about mine. Here’s what you’ll need to recreate that Longhorn magic in your own kitchen:
- 4 boneless, skinless chicken breasts (about 6 oz each) – pounded to even thickness (trust me, this matters!)
- 1 cup freshly grated parmesan – none of that pre-shredded stuff in the green can, okay? The real deal melts better.
- 1/2 cup breadcrumbs – I like panko for extra crunch, but regular works too
- 2 large eggs, beaten well – this is your glue, make ’em fluffy
- 1 tsp garlic powder – because what’s life without garlic?
- 1 tsp onion powder – the quiet flavor hero
- 1/2 tsp paprika – for that beautiful golden color
- 1/2 tsp salt and 1/4 tsp black pepper – season every layer!
- 2 tbsp olive oil – for that perfect golden sear
See? Nothing crazy or hard to find. Just simple ingredients done right – that’s how we get that Longhorn quality at home!
How to Make Longhorn Parmesan Crusted Chicken
Alright, let’s get cooking! I promise this process is easier than it looks, and I’ll walk you through every step to make sure you get that perfect crispy crust just like Longhorn’s version.
Preparing the Coating Mixture
First things first – let’s make that magical crispy coating. Grab a medium bowl and throw in your freshly grated parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Now, here’s my little secret: mix it with your fingers! Sounds weird, but it helps break up any parmesan clumps and ensures everything is evenly distributed. You want every bite to have that perfect balance of cheesy, garlicky goodness.
Coating and Cooking the Chicken
Now for the fun part – coating our chicken! Set up your workstation with beaten eggs in one bowl and your parmesan mixture in another. Here’s how I do it: dip each chicken breast in the egg, let the excess drip off (this is crucial!), then press it firmly into the coating mixture. I mean really press it in there – flip it, press again, make sure every inch is covered. Don’t be gentle – this coating needs to stick!
Heat your oil in a large skillet over medium-high heat. When it shimmers (test with a breadcrumb – if it sizzles, you’re good), add your chicken. Resist the urge to move it! Let it cook undisturbed for 2-3 minutes per side until golden brown. That initial sear locks in the crust.
Baking to Perfection
Transfer your gorgeous golden chicken to a baking sheet (line it with parchment for easy cleanup, because who likes scrubbing pans?). Pop it in your preheated 375°F oven for 15-20 minutes. Here’s my pro tip: use a meat thermometer! Chicken is done at 165°F in the thickest part. Overcooking leads to dry chicken crimes we cannot forgive.
When it hits that perfect temp, pull it out and let it rest for 5 minutes (I know, the waiting is torture). This lets the juices redistribute so every bite stays moist. Then dig in and enjoy that crispy, cheesy perfection!
Expert Tips for the Best Longhorn Parmesan Crusted Chicken
After making this recipe more times than I can count, I’ve picked up some tricks that make all the difference. First, really press that coating onto the chicken – like you mean it! This isn’t a gentle sprinkle situation. And please, for the love of crispy chicken, use a meat thermometer. That little gadget is the only way to guarantee juicy, perfectly cooked chicken every single time.
Here’s my golden rule: let your chicken rest after baking. I know it’s tempting to dig right in, but those 5 minutes make all the difference in keeping the juices where they belong. Oh, and if you want extra crispiness? A quick broil for the last minute gives that crust an irresistible golden crunch!
Serving Suggestions for Longhorn Parmesan Crusted Chicken
Oh, the possibilities with this chicken! My absolute favorite way to serve it is with a big scoop of garlic mashed potatoes – that creamy texture underneath the crispy chicken? Heaven. For something lighter, try roasted asparagus or steamed green beans with a squeeze of lemon. And don’t forget the dipping sauces! A simple marinara or a quick honey mustard takes it to the next level. Leftovers make killer chicken sandwiches – just pile them on crusty bread with some aioli and greens. Trust me, you’ll find excuses to make this chicken just for the sandwiches!
Storing and Reheating Longhorn Parmesan Crusted Chicken
Now, let’s talk leftovers – because this chicken is too good to waste! Store any extras in an airtight container in the fridge for up to 3 days. Here’s my trick for reheating: use the oven instead of the microwave to keep that crust crispy. Just pop it on a baking sheet at 375°F for about 10 minutes, until heated through. If you’re in a hurry, the air fryer works wonders too – 3-4 minutes at 350°F gives you that just-made crunch. The microwave? Well, let’s just say it turns that beautiful crust into a sad, soggy mess – don’t do it!
Nutritional Information for Longhorn Parmesan Crusted Chicken
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each serving of this delicious chicken. A single breast clocks in at about 320 calories, with a solid 38g of protein to keep you full. The parmesan adds that amazing flavor without going overboard – just 14g of total fat (4g saturated). Keep in mind these numbers are estimates based on the specific brands I use – your mileage may vary depending on ingredients. But hey, with flavors this good, who’s counting?
Frequently Asked Questions About Longhorn Parmesan Crusted Chicken
I get questions about this recipe all the time – here are the ones that pop up most often!
Can I use chicken thighs instead of breasts?
Absolutely! Thighs work great – just adjust cooking time since they’re usually thicker. I actually love using thighs when I want extra juicy chicken. Keep that thermometer handy!
How do I keep the coating from falling off?
Two secrets: 1) Really press the coating into the chicken (I mean business!), and 2) Let the excess egg drip off completely before coating. A soggy egg layer = loose crust.
Can I make this gluten-free?
You bet! Just swap regular breadcrumbs for gluten-free panko or almond flour. The texture changes slightly, but it’s still delicious.
Why fresh parmesan instead of pre-shredded?
Pre-shredded has anti-caking agents that prevent proper melting. Freshly grated sticks better and creates that perfect crispy crust we’re after.
Irresistible Longhorn Parmesan Crusted Chicken in 30 Minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A flavorful chicken dish coated with a crispy parmesan crust, inspired by Longhorn Steakhouse.
Ingredients
- 4 boneless, skinless chicken fillets
- 1 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Mix parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Dip each chicken breast in beaten eggs, then coat evenly with the parmesan mixture.
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken for 2-3 minutes per side until golden brown.
- Transfer to a baking sheet and bake for 15-20 minutes until fully cooked.
- Let rest for 5 minutes before serving.
Notes
- Use freshly grated parmesan for best texture.
- Adjust seasoning to taste.
- Serve with lemon wedges or your favorite dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 1g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 165mg
Keywords: longhorn parmesan crusted chicken, crispy chicken, parmesan chicken, baked chicken
