Oh, you guys! If there’s one thing that makes me feel like a chef without all the fuss, it’s nailing a restaurant-quality dish right in my own kitchen. And seriously, this Irresistible Copycat Longhorn Parmesan Crusted Chicken? It’s a total game-changer! I remember the first time I tried it at Longhorn – that perfectly crispy, cheesy crust and the tender chicken underneath. I practically inhaled it! I just knew I had to figure out how to recreate that magic. It took a few tries, tweaking this and that, but I finally landed on a method that gets me that amazing flavor and texture every single time. It’s become my go-to when I want something impressive but don’t want to spend hours stressed out!
Why This Irresistible Copycat Longhorn Parmesan Crusted Chicken Recipe Works
So, what’s the secret sauce behind this amazing Irresistible Copycat Longhorn Parmesan Crusted Chicken? For starters, we’re using real Parmesan cheese – none of that pre-grated stuff that feels like dust! It gets beautifully golden and crispy when you sear it just right. Plus, the mixture of Italian breadcrumbs and fresh parsley gives it that authentic, savory kick you love. It’s all about building layers of flavor and texture. And the best part? You get that restaurant-quality crust and juicy chicken in under an hour. Talk about a win-win!
Ingredients for Your Irresistible Copycat Longhorn Parmesan Crusted Chicken
Okay, so gathering your ingredients is super important for this recipe. You want that *exact* flavor and crunch, right? Trust me, using the good stuff makes a world of difference. Here’s what you’ll need to grab:
- Two boneless, skinless chicken breasts – Phew, we’re starting with good old chicken!
- A generous 1/2 cup of finely grated Parmesan cheese. This is key for that golden crust!
- 1/4 cup of Italian seasoned breadcrumbs. These guys bring all the flavor.
- One tablespoon of fresh parsley, all chopped up. Adds a little freshness and color.
- A little bit of zing! 1/4 teaspoon of garlic powder.
- Just a pinch for flavor balance: 1/4 teaspoon of salt.
- And a tiny bit of bite: 1/8 teaspoon of black pepper.
- One large egg, beaten. This is our binder, holding all that cheesy goodness on.
- And last but not least, two tablespoons of olive oil for searing. Gotta get that sear!
Step-by-Step Guide to Making Irresistible Copycat Longhorn Parmesan Crusted Chicken
Alright, let’s get cooking! Making this Irresistible Copycat Longhorn Parmesan Crusted Chicken is totally doable, and honestly, it’s kind of fun. Just follow these steps, and you’ll be amazed at how easy it is to get that restaurant-style result right at home. You’ve got this!
Preheating and Prep Work
First things first, let’s get that oven nice and hot. We’re preheating it to 400°F (200°C). While that’s heating up, grab your chicken breasts. To make them cook more evenly and get that fantastic crust all over, just slice each breast in half horizontally. This gives you thinner cutlets that cook up perfectly.
Creating the Parmesan Crust
Now for the star of the show – that glorious crust! Grab a shallow dish, and toss in your grated Parmesan cheese, Italian breadcrumbs, chopped fresh parsley, garlic powder, salt, and pepper. Give it a good mix until everything is nicely combined. Then, take each chicken cutlet, dip it into the beaten egg, make sure it’s fully coated, and then press it right into that cheesy breadcrumb mixture. Get both sides nice and coated! If you loved making this crust, you might also enjoy the one on our Garlic Parmesan Chicken Pasta Bake.
Searing and Baking for Perfect Texture
Grab an oven-safe skillet – this makes life so much easier! Heat up your olive oil over medium-high heat. Carefully place your crusted chicken cutlets in the hot skillet and sear them for about 2-3 minutes per side. You’re looking for a beautiful golden-brown color; this really locks in that flavor. Once they’re seared, gently transfer that whole skillet right into your preheated oven. Bake for about 12-15 minutes, or until the chicken is cooked all the way through and reaches an internal temperature of 165°F (74°C).
Resting and Serving
The hardest part is waiting, but this step is crucial! Let the chicken rest in the skillet for a few minutes after it comes out of the oven. This lets all those delicious juices redistribute, making your chicken super moist. And voila! Your Irresistible Copycat Longhorn Parmesan Crusted Chicken is ready to be enjoyed.
Tips for the Best Copycat Longhorn Parmesan Crusted Chicken
Okay, so you’ve got the recipe, but let’s talk about how to make this Irresistible Copycat Longhorn Parmesan Crusted Chicken truly sing! First off, don’t skimp on that Parmesan cheese – use the finely grated stuff from a block if you can. It melts and crisps up so much better than pre-shredded. And trust me, that quick sear before baking? It’s non-negotiable! It gives you that golden-brown crust and locks in juicy flavor, kind of like how we get amazing flavor in our Tuscan Chicken. Also, make sure your oil is hot but not smoking before you add the chicken – we want a good sear, not burnt bits!
Serving Suggestions for Your Parmesan Crusted Chicken
Now that you’ve got this amazing Parmesan Crusted Chicken, what do you serve it with? For me, it’s all about balance! You want something fresh to go with that rich, cheesy chicken. My absolute favorite is a simple side salad with a light vinaigrette. Or, if you’re feeling a bit more adventurous, our Honey Roasted Carrots are divine – that touch of sweetness is just heavenly! And of course, you can never go wrong with a creamy starch, like this Creamy Garlic Mushroom Risotto. It makes the whole meal feel super decadent!
Frequently Asked Questions about Copycat Longhorn Parmesan Crusted Chicken
Got questions about making this Copycat Longhorn Parmesan Crusted Chicken? I’ve got answers! It’s totally normal to have a few things pop into your head, and I want to make sure you get that perfect dish every single time. Here are some common ones I get:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are super forgiving and stay really moist. Just trim any excess fat and follow the same steps. Because they’re usually smaller and cook a bit faster, keep an eye on them and they might need just a minute or two less in the oven.
How to keep the Parmesan crust from falling off?
Ah, the crust! The trick is to make sure your egg wash fully coats the chicken – no dry spots! Then, really press that chicken into the breadcrumb mixture. Don’t be shy! Also, that initial sear is important; it helps set the crust before it even gets to the oven. Good pressure here is key!
Can I freeze the cooked chicken?
You sure can! Let the chicken cool completely first. Then, wrap each piece tightly in plastic wrap, followed by a layer of foil, or pop it into a freezer-safe container. When you’re ready to reheat, thaw it overnight in the fridge and pop it in a 350°F (175°C) oven for about 10-15 minutes until warmed through. It won’t be *quite* as crispy, but still delicious!
Nutritional Information for Parmesan Crusted Chicken
Just a heads-up, the nutritional info for this Parmesan Crusted Chicken is an estimate, you know? It can totally change depending on the brands of ingredients you use and how big you slice those chicken breasts. But generally, you’re looking at around 350 calories, about 25g of protein, and 20g of fat per serving. It’s a pretty solid meal that won’t weigh you down too much!
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Copycat Longhorn Parmesan Crusted Chicken
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A recipe for homemade Parmesan Crusted Chicken that mimics the popular Longhorn Steakhouse dish.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian seasoned breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each chicken breast in half horizontally to create thinner cutlets.
- In a shallow dish, combine the Parmesan cheese, breadcrumbs, parsley, garlic powder, salt, and pepper.
- Dip each chicken cutlet into the beaten egg, ensuring it is fully coated.
- Press each egg-coated cutlet into the Parmesan-breadcrumb mixture, coating both sides evenly.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken cutlets for 2-3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Notes
- For extra flavor, you can add a pinch of cayenne pepper to the breadcrumb mixture.
- Serve with your favorite side dishes like mashed potatoes or a salad.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Parmesan Crusted Chicken, Longhorn Steakhouse, copycat recipe, chicken dinner, easy chicken recipe