This Parmesan Crusted Chicken is inspired by the famous dish from Longhorn Steakhouse, and it’s just as delicious as the original! Juicy chicken breasts are coated in a crispy, golden crust made with Parmesan cheese, breadcrumbs, and herbs, then baked or pan-seared to perfection. The result is a savory, restaurant-quality meal that’s surprisingly easy to make at home. Pair it with mashed potatoes, roasted vegetables, or a fresh salad for a complete dinner that will have everyone asking for seconds. Let’s get cooking!
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to an even thickness for even cooking)
- Salt and black pepper , to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional, for added flavor)
For the Coating:
- 1 cup grated Parmesan cheese (freshly grated works best for maximum flavor)
- 1/2 cup panko breadcrumbs (or regular breadcrumbs for a less crispy crust)
- 1/4 cup all-purpose flour
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
For the Egg Wash:
- 2 large eggs , beaten
- 2 tablespoons milk
Optional Sauce:
- Lemon butter sauce : Melt butter with lemon juice, minced garlic, and parsley for drizzling over the chicken.
Step-by-Step Instructions:
Step 1: Prep the Chicken
- Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, garlic powder, and paprika.
- If the chicken breasts are thick, pound them to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. This ensures even cooking.
Step 2: Prepare the Coating
- In a shallow bowl, mix together the grated Parmesan cheese, panko breadcrumbs, dried parsley, garlic powder, onion powder, and red pepper flakes.
- Place the flour in a separate shallow bowl.
- In a third shallow bowl, whisk together the beaten eggs and milk to create the egg wash.
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