LongHorn Steakhouse Parmesan Chicken Recipe
This LongHorn Steakhouse Parmesan Chicken recipe features crispy, golden-brown chicken breasts coated with a flavorful mixture of panko breadcrumbs and Parmesan cheese. Lightly brushed with mayonnaise and seasoned with garlic powder, Italian seasoning, and black pepper, the chicken is first seared in a skillet to develop a crust, then baked to juicy perfection. Perfect for a delicious and satisfying dinner, this dish is garnished with fresh parsley for a touch of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
Breading
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Coating & Cooking
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Pound the Chicken: Place the chicken breasts between sheets of plastic or parchment paper and pound them to an even thickness of about 1/2 inch to ensure even cooking.
- Prepare Breading Mixture: In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well to evenly distribute the seasonings.
- Coat Chicken with Mayonnaise: Lightly brush each chicken breast on both sides with mayonnaise. This helps the breadcrumb mixture adhere and keeps the chicken moist during cooking.
- Apply Breading: Press each piece of mayo-coated chicken into the breadcrumb mixture, ensuring it is fully coated on both sides for maximum flavor and crispiness.
- Heat Oil and Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken breasts for 2-3 minutes on each side until they develop a golden-brown crust. Do not cook the chicken through in this step.
- Transfer to Oven: Place the seared chicken breasts on a parchment-lined baking sheet to prepare for baking.
- Bake the Chicken: Bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until the internal temperature reaches 165°F (75°C) indicating the chicken is fully cooked.
- Rest and Garnish: Allow the chicken to rest for 2-3 minutes after baking to retain juices. Garnish with chopped fresh parsley if desired, then serve hot.
Notes
- Using mayonnaise as a coating helps retain moisture and enhances the crispiness of the breadcrumb crust.
- Pounding the chicken to an even thickness ensures uniform cooking and prevents dryness.
- For an extra cheesy flavor, sprinkle additional Parmesan on top before baking.
- If you prefer, fresh herbs like basil or thyme can be added to the breadcrumb mixture for a different flavor profile.
- Use a meat thermometer to check the internal temperature for perfectly cooked chicken every time.
Keywords: Parmesan chicken, breaded chicken, panko chicken, skillet seared chicken, baked chicken breast, LongHorn steakhouse recipe, crispy chicken recipe