Go Back
LongHorn Parmesan Chicken plated and ready to eat, showcasing the dish's golden-brown crust and creamy topping.

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
Cook Time 25 minutes
Total Time 45 minutes
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.