Longhorn Steakhouse Parmesan Chicken
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts (pounded to ¾-inch thickness)
- ½ cup all-purpose flour
- 1 cup breadcrumbs plain or Italian-style
- 1 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika optional, for smokiness
- Salt & black pepper to taste
- 2 tbsp olive oil for searing
- For the Topping Optional but Recommended:
- ¼ cup ranch or creamy garlic dressing
- 2 tbsp melted butter
- Garnish:
- Fresh parsley chopped
- Suggested Sides:
- Mashed potatoes steamed veggies, or a crisp salad.
Instructions
- Prep the Chicken
- Pound & Season: Flatten chicken breasts to an even ¾-inch thickness. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Bread the Chicken
- Dredge: Coat each breast in flour, shaking off excess.
- Optional Dip: For extra flavor, dip in ranch dressing (skip if preferred).
- Crumb Mixture: Combine breadcrumbs and ½ cup Parmesan. Press chicken into the mixture to adhere firmly.
- Sear & Crisp
- Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3–4 minutes per side until golden. Remove from heat.
- Add Toppings & Bake
- Preheat oven to 400°F (200°C).
- Top Chicken: Spread a thin layer of ranch dressing, then sprinkle with mozzarella and remaining Parmesan. Drizzle with melted butter.
- Bake 10–15 minutes until chicken reaches 165°F (74°C) and cheese is bubbly.
- Serve
- Garnish with parsley. Rest 2–3 minutes before serving with sides.
Notes
For Extra Crispiness: Use Panko breadcrumbs.
Make Ahead: Bread the chicken and refrigerate up to 4 hours before cooking.
No Oven-Safe Skillet? Transfer seared chicken to a baking dish before topping.
Enjoy your restaurant-worthy meal at home!