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Longhorn Parmesan Crusted Chicken Copycat Recipe

Cross-section of a juicy longhorn parmesan crusted chicken breast showing the golden, crispy topping and white interior.
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Make the famous Longhorn Parmesan Crusted Chicken at home with this straightforward recipe. You achieve a perfectly golden, crispy crust and tender chicken breast every time.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tablespoon olive oil
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1 cup grated Parmesan cheese (freshly grated is best)
  • 1/4 cup mayonnaise
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. Prepare the chicken: If the chicken breasts are very thick, pound them to an even thickness of about 3/4 inch. This helps them cook evenly. Season both sides lightly with salt and pepper.
  3. Set up a dredging station with three shallow dishes. In the first dish, combine the flour, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and paprika. In the second dish, place the beaten eggs. In the third dish, mix the Panko breadcrumbs and grated Parmesan cheese thoroughly.
  4. Dredge each chicken breast first in the flour mixture, shaking off any excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press the chicken firmly into the Parmesan-Panko mixture, coating both sides completely.
  5. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the crusted chicken breasts for 2 to 3 minutes per side until the crust is golden brown. Do not cook through.
  6. Transfer the skillet (or place the chicken on the prepared baking sheet) into the preheated oven. Bake for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  7. While the chicken bakes, prepare the topping: In a small bowl, mix the mayonnaise and melted butter until smooth.
  8. Remove the chicken from the oven. Spoon a thin layer of the mayonnaise-butter mixture over the top of each hot chicken breast. Return to the oven for 2 to 3 minutes until the topping is lightly golden and bubbly.
  9. Remove from the oven, let rest for 5 minutes, then garnish with fresh parsley before serving.

Notes

  • For a crispier crust, you can skip the oven step and finish cooking on the stovetop over medium heat, covered, until done. Monitor closely to prevent burning the cheese.
  • Serve this steakhouse chicken copycat with creamy mashed potatoes and steamed broccoli for a complete meal.
  • To adapt this for an air fryer, cook at 380 degrees Fahrenheit for 10 to 12 minutes, flipping halfway through, then add the topping for the last 2 minutes.

Nutrition

Find it online: https://cookingzenith.com/longhorn-parmesan-crusted-chicken-recipe/