Longhorn Steakhouse Parmesan Chicken
Parmesan Chicken that's crispy, cheesy, and packed with flavor! A quick and easy recipe perfect for busy weeknights.
Ingredients
Chicken Preparation
- 4 pieces Boneless, skinless chicken breasts (about 1.5 lbs total) Flatten to ¼ inch for even cooking.
Marinade Ingredients
- 2 tbsp Avocado oil To prevent sticking.
- 2 eggs Eggs
- ¼ cup Milk For the marinade.
- 2 tbsp Garlic powder Flavorful addition to marinade.
Breading Ingredients
- ½ cup All-purpose flour
- ⅔ cup Seasoned Italian breadcrumbs
- ⅓ cup Parmigiano-Reggiano Freshly grated.
- 2 large Eggs For egg wash.
Creamy Parmesan Sauce Ingredients
- 1 cup Grated Parmesan cheese
- ½ cup Provolone cheese
- ½ cup Ranch dressing For a tangy mix.
- ¼ cup Heavy cream Optional for a silkier texture.
Instructions
Marinate Chicken
- Marinate the chicken breasts in avocado oil, garlic powder, eggs, and milk for at least 30 minutes.
Prepare Coating
- Prepare the breadcrumbs by mixing flour, breadcrumbs, and Parmigiano-Reggiano in a bowl.
- Beat the eggs for dipping.
Bread the Chicken
- Dip marinated chicken in the flour mixture, then the egg wash, and finally coat with the breadcrumb mixture.
- Chill for 1-2 hours to set the coating.
Cook Chicken
- Preheat the oven to 400°F.
- Sear the chicken breasts in a skillet over medium-high heat for 4-5 minutes on each side until golden.
- Transfer to a baking sheet and broil for 2-3 minutes until the cheese is bubbly.
Make Creamy Parmesan Sauce
- Microwave grated Parmesan, Provolone, and ranch dressing in 15-second bursts, stirring constantly until smooth.
- Optionally blend in heavy cream for a silkier consistency.
Serve
- Let the chicken rest for 3-4 minutes before slicing and serving topped with the creamy Parmesan sauce.
Notes
Ensure chicken reaches 165°F for food safety. Can serve with sides like garlic mashed potatoes or salad for a complete meal. Leftovers can be stored for 3 days in the fridge or 3 months in the freezer.