Description
Copycat Longhorn Parmesan Crusted Chicken: Juicy chicken coated in savory parmesan crust. Quick, comforting, and sure to please any crowd.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to even thickness
- 1 cup (100g) grated Parmesan cheese (use fresh, not the shelf-stable kind for best flavor)
- ¼ cup (30g) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 large eggs, beaten
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (28g) butter
Instructions
- Step 1: Preheat Oven and Prepare Chicken Preheat your oven to 375°F (190°C) and position a rack in the middle. Pound the chicken breasts between two sheets of plastic wrap to an even ½-inch thickness. Pat dry and season with salt and pepper.
- Step 2: Set Up Breading Station Create a breading station with three shallow dishes: one with seasoned flour, one with beaten eggs, and one with grated Parmesan.
- Step 3: Bread the Chicken Dredge each chicken breast in flour, then egg, and finally coat in Parmesan, pressing to adhere.
- Step 4: Cook the Chicken Heat oil and butter in a skillet, then cook the chicken until golden brown on both sides.
- Step 5: Prepare Parmesan Topping Mix Parmesan, mayonnaise, butter, garlic powder, parsley, and basil for the topping.
- Step 6: Bake the Chicken Transfer the skillet to the oven and bake until the chicken reaches 165°F (74°C).
- Step 7: Broil the Topping Spoon the Parmesan mixture over the chicken and broil until golden brown and bubbly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 560 calories
- Sugar: 1g
- Sodium: 860mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 21g
- Trans Fat: 0.5g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 180mg