EASY LONGHORN PARMESAN CHICKEN RECIPE

What You’ll Need: The Ingredients List

For the Chicken:

• Chicken Breasts: 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• All-Purpose Flour: 1/2 cup
• Salt: 1 teaspoon
• Black Pepper: 1/2 teaspoon
• Eggs: 2 large, beaten
• Milk: 2 tablespoons

For the Parmesan Crust:

• Grated Parmesan Cheese: 1 cup, finely grated (freshly grated is best!)
• Italian Bread Crumbs: 1/2 cup
• Dried Italian Seasoning: 1 teaspoon
• Garlic Powder: 1/2 teaspoon
• Paprika: 1/4 teaspoon
• Butter: 4 tablespoons, melted

For Serving (Optional):

• Lemon Wedges: For squeezing over the chicken
• Fresh Parsley: Chopped, for garnish
• Your favorite sides: Mashed potatoes, steamed vegetables, rice, etc.

Let’s Get Cooking: Step-by-Step Instructions

Getting Started: Prep Work

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking.
2. Prepare the Flour Mixture: In a shallow dish, combine the flour, salt, and pepper.
3. Prepare the Egg Wash: In another shallow dish, whisk together the eggs and milk.
4. Prepare the Parmesan Crust: In a third shallow dish, combine the Parmesan cheese, bread crumbs, Italian seasoning, garlic powder, and paprika. Stir in the melted butter until well combined.

Creating the Parmesan Crusted Chicken

1. Dredge in Flour: Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.
2. Dip in Egg Wash: Dip the floured chicken breast into the egg wash, again coating both sides. Allow any excess egg wash to drip off.
3. Coat in Parmesan Crust: Press the chicken breast firmly into the Parmesan crust mixture, ensuring that the entire surface is covered. Repeat on the other side.

Cooking Methods: Choose Your Adventure!

Option 1: Pan-Frying (For a Crispier Crust)

1. Heat Oil: Heat about 2 tablespoons of olive oil or vegetable oil in a large skillet over medium heat.
2. Cook the Chicken: Carefully place the Parmesan-crusted chicken breasts into the hot skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the crust is golden brown and crispy. Be careful not to overcrowd the pan; cook in batches if necessary.
3. Check for Doneness: The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check.
4. Rest: Remove the chicken from the skillet and place it on a wire rack to drain any excess oil. Let it rest for a few minutes before serving.

Option 2: Baking (For a Healthier Option)

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Sheet: Lightly grease a baking sheet or line it with parchment paper.
3. Bake the Chicken: Place the Parmesan-crusted chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
4. Check for Doneness: The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check.
5. Broil (Optional): For a crispier crust, broil the chicken for the last 1-2 minutes of cooking, watching carefully to prevent burning.
6. Rest: Remove the chicken from the oven and let it rest for a few minutes before serving.

Option 3: Air Frying (For a Quick and Easy Meal)

1. Preheat Air Fryer: Preheat your air fryer to 375°F (190°C) for 5 minutes.
2. Air Fry the Chicken: Place the Parmesan-crusted chicken breasts in the air fryer basket, making sure they are not touching. You may need to cook in batches.
3. Cook the Chicken: Air fry for 12-15 minutes, flipping halfway through, until the chicken is cooked through and the crust is golden brown.
4. Check for Doneness: The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check.
5. Rest: Remove the chicken from the air fryer and let it rest for a few minutes before serving.

Troubleshooting and Tips for Perfection

• Chicken is Dry: Don’t overcook the chicken! Use a meat thermometer to ensure it reaches 165°F (74°C) and remove it from the heat immediately. Pounding the chicken to an even thickness helps it cook evenly and prevents some parts from drying out while others are still cooking.
• Crust Isn’t Sticking: Make sure you’re pressing the chicken firmly into the Parmesan crust mixture. The egg wash is crucial for helping the crust adhere. If the crust still isn’t sticking, try lightly patting the chicken dry with a paper towel before dredging in the flour.
• Crust is Burning: If you’re pan-frying, reduce the heat slightly. If you’re baking, lower the oven temperature by 25°F (15°C) and bake for a longer time. When broiling, watch the chicken *very* closely to prevent burning.
• Parmesan Cheese: Freshly grated Parmesan cheese makes a *huge* difference in the flavor and texture of the crust. Avoid using the pre-grated, shelf-stable Parmesan cheese if possible.
• Adding Flavor: Feel free to experiment with different seasonings in the Parmesan crust. Try adding a pinch of red pepper flakes for a little heat, or some dried herbs like oregano or basil for extra flavor.

Serving Suggestions: Complete the Meal!

LongHorn Parmesan Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few of my favorites:

• Mashed Potatoes: Creamy mashed potatoes are a classic pairing.
• Steamed Vegetables: Broccoli, asparagus, green beans, or carrots are all great options.
• Rice: White rice, brown rice, or even risotto would be delicious.
• Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken.
• Pasta: A light pasta dish with a lemon-butter sauce would complement the chicken beautifully.

Variations: Spice Things Up!

• Spicy Parmesan Chicken: Add a pinch of red pepper flakes or a dash of hot sauce to the Parmesan crust for a spicy kick.
• Lemon-Herb Parmesan Chicken: Add lemon zest and chopped fresh herbs like parsley, thyme, or rosemary to the Parmesan crust.
• Garlic Parmesan Chicken: Add extra garlic powder or minced garlic to the Parmesan crust. You might also enjoy Garlic Parmesan Chicken Potatoes for a complete garlic-infused meal!
• Parmesan Chicken with a Cream Sauce: After cooking the chicken, top it with a creamy Alfredo sauce or a lemon-butter sauce. If you enjoy creamy sauces, you should try Marry Me Chicken Pasta!

Other Delicious Chicken Recipes

If you loved this LongHorn Parmesan Chicken recipe, here are a few other chicken recipes you might enjoy:

• Parmesan Chicken Meatloaf: A unique and flavorful twist on a classic comfort food.
• Garlic Cheese Chicken Wraps: Perfect for a quick and easy lunch or dinner.
• Marry Me Chicken Soup: A creamy and comforting soup that’s sure to impress.
• Parmesan Chicken Pasta: A delightful combination of cheesy chicken and perfectly cooked pasta.

Time to Enjoy!

And there you have it – a delicious and easy LongHorn Parmesan Chicken recipe that you can make right in your own kitchen! I hope you enjoy this recipe as much as I do. Don’t be afraid to experiment with different seasonings and sides to create your own unique version. Happy cooking!

Easy Longhorn Parmesan Chicken

Recreate the delicious Longhorn Parmesan Chicken at home with this easy recipe. Crispy, cheesy, and juicy, this dish features perfectly cooked chicken breasts coated in a savory Parmesan crust. Enjoy a restaurant-quality experience in your own kitchen!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts 6-8 ounces each
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons milk
• 1 cup grated Parmesan cheese, finely grated
• 1/2 cup Italian bread crumbs
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 4 tablespoons butter, melted
• 2 tablespoons olive oil or vegetable oil for pan-frying, optional
• Lemon wedges for serving, optional
• Fresh parsley, chopped for garnish, optional

Equipment

• Meat mallet or rolling pin
• Plastic wrap
• 3 shallow dishes
• Whisk
• Large skillet (for pan-frying)
• Baking sheet (for baking)
• Parchment paper (for baking, optional)
• Air fryer (for air frying)
• Meat thermometer
• Wire rack

Method

 

1. Pound each chicken breast between two sheets of plastic wrap to an even thickness of about 1/2 inch.
2. In a shallow dish, combine the flour, salt, and pepper.
3. In another shallow dish, whisk together the eggs and milk.
4. In a third shallow dish, combine the Parmesan cheese, bread crumbs, Italian seasoning, garlic powder, and paprika. Stir in the melted butter until well combined.
5. Dredge each chicken breast in the flour mixture, making sure to coat both sides evenly. Shake off any excess flour.
6. Dip the floured chicken breast into the egg wash, again coating both sides. Allow any excess egg wash to drip off.
7. Press the chicken breast firmly into the Parmesan crust mixture, ensuring that the entire surface is covered. Repeat on the other side.
8. Choose your cooking method: Pan-Frying, Baking, or Air Frying.
9. **Pan-Frying:** Heat about 2 tablespoons of olive oil or vegetable oil in a large skillet over medium heat. Carefully place the Parmesan-crusted chicken breasts into the hot skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the crust is golden brown and crispy. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and place it on a wire rack to drain any excess oil. Let it rest for a few minutes before serving.
10. **Baking:** Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. Place the Parmesan-crusted chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. The internal temperature should reach 165°F (74°C). For a crispier crust, broil the chicken for the last 1-2 minutes of cooking, watching carefully to prevent burning. Remove the chicken from the oven and let it rest for a few minutes before serving.
11. **Air Frying:** Preheat your air fryer to 375°F (190°C) for 5 minutes. Place the Parmesan-crusted chicken breasts in the air fryer basket, making sure they are not touching. Air fry for 12-15 minutes, flipping halfway through, until the chicken is cooked through and the crust is golden brown. The internal temperature should reach 165°F (74°C). Remove the chicken from the air fryer and let it rest for a few minutes before serving.

Notes

For the best flavor and texture, use freshly grated Parmesan cheese. Don’t overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). To prevent the crust from burning during pan-frying, reduce the heat slightly. If baking, lower the oven temperature by 25°F (15°C) and bake for a longer time. For a spicy version, add a pinch of red pepper flakes to the Parmesan crust. Lemon wedges and chopped fresh parsley make excellent garnishes. Serve with mashed potatoes, steamed vegetables, rice, or a salad.