Description
LongHorn Steakhouse Parmesan chicken copycat delivers juicy chicken topped with provolone and a golden Parmesan crust. It’s a simple way to get steakhouse flavor at home.
Ingredients
Scale
Main Proteins:
- 2 boneless, skinless chicken breasts
Breading Components:
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Wet Ingredients and Seasonings:
- 2 eggs
- ¼ cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare your oven and set the temperature to 375F, ensuring the rack is positioned in the center for even cooking.
- Mix 1 cup breadcrumbs, 1 cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a shallow dish to create a flavorful coating.
- Whisk 2 eggs with ¼ cup milk in a separate bowl until smooth and well combined.
- Dunk each chicken breast into the egg mixture, making sure every inch is evenly coated.
- Roll the egg-covered chicken in the seasoned breadcrumb mixture, pressing gently to help the coating adhere completely.
- Heat 2 tablespoons olive oil in a large skillet over medium heat for 2 minutes until the oil shimmers.
- Carefully place the breaded chicken into the hot skillet and sear for 3-4 minutes, creating a golden-brown crust on each side.
- Transfer the seared chicken to a baking dish, keeping the pieces separated.
- Slide the baking dish into the preheated 375F oven and bake for 20-25 minutes until the internal temperature reaches 165F.
- Remove the chicken from the oven and let it rest for 5 minutes, allowing the juices to redistribute for maximum tenderness.
Notes
- Choosing fresh chicken breasts ensures the most tender and juicy result, so select plump, uniform pieces from your local butcher or market.
- Seasoning the breadcrumb mixture generously helps create a crisp, flavorful crust that mimics Longhorn Steakhouse’s signature coating.
- For a gluten-free version, replace regular breadcrumbs with almond flour or gluten-free panko to maintain the same crispy texture.
- Allowing the chicken to rest after baking helps redistribute the juices, keeping the meat moist and preventing dryness when serving.
- Prep Time: 10 minutes
- Cook Time: 28-33 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 646 kcal
- Sugar: 2 g
- Sodium: 835 mg
- Fat: 39 g
- Saturated Fat: 9 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 56 g
- Cholesterol: 225 mg