Description
This Longhorn Garlic Parmesan Crusted Chicken is a delicious copycat of the famous LongHorn Steakhouse dish featuring juicy chicken breasts coated in a crispy Parmesan-panko crust, baked to perfection, and topped with a creamy garlic and mozzarella cheese sauce. It’s an indulgent yet easy-to-make recipe that brings restaurant-quality flavor right into your home kitchen.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 eggs, beaten
- 2 tablespoons butter
- 2 tablespoons olive oil
For the Creamy Garlic Sauce:
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup shredded mozzarella cheese
To Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
- Mix Dry Coatings: In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. In a separate bowl, mix the grated Parmesan cheese with the panko breadcrumbs to create the crispy crust mixture.
- Coat the Chicken: Dip each chicken breast first into the flour mixture, ensuring it’s evenly coated. Then dip into the beaten eggs, allowing excess to drip off. Finally, press the chicken into the Parmesan-panko mixture, pressing gently so the coating sticks well.
- Sear the Chicken: Heat butter and olive oil in a large skillet over medium-high heat until hot. Add the coated chicken breasts and cook for 3-4 minutes per side, until each side is golden brown and crispy.
- Bake the Chicken: Transfer the seared chicken breasts into a baking dish. Place in the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C).
- Make the Creamy Garlic Sauce: Using the same skillet, add the heavy cream and chicken broth. Stir to combine and bring to a gentle simmer over medium heat. Let it cook for 2-3 minutes until slightly thickened.
- Add Cheese to Sauce: Remove the sauce from heat and stir in the shredded mozzarella cheese until melted and smooth.
- Serve: Drizzle the creamy garlic sauce over the baked Parmesan crusted chicken breasts.
- Garnish and Enjoy: Sprinkle freshly chopped parsley over the chicken for a burst of color and freshness before serving.
Notes
- You can substitute almond flour instead of all-purpose flour for a gluten-free version.
- For a lighter sauce, replace heavy cream with half-and-half or coconut milk.
- Add red pepper flakes to the sauce for a spicy kick.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Press the Parmesan-panko coating firmly on the chicken to avoid it falling off during cooking.
- Leftover sauce pairs well with pasta or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce (about 250g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 170mg
Keywords: Longhorn Steakhouse Parmesan Chicken, Garlic Parmesan Crusted Chicken, Copycat Steakhouse Chicken, Creamy Garlic Sauce Chicken, Parmesan Chicken Recipe
