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Copycat Longhorn Parmesan Crusted Chicken

Copycat Longhorn Parmesan Crusted Chicken
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This Copycat Longhorn Parmesan Crusted Chicken recipe delivers a perfectly crispy, golden Parmesan crust around tender, juicy chicken breasts. Made with simple, fresh ingredients and ready in under 30 minutes, it brings restaurant-quality flavor to your home kitchen. Whether fried or oven-baked, this versatile dish is kid-friendly, customizable, and sure to become a family favorite.

Ingredients

Scale

Chicken

  • 4 skinless, boneless chicken breasts, pounded to ½ inch thickness
  • Salt, to taste
  • Black pepper, to taste

Breading Mixture

  • 1 cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs for GF option)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (or fresh chopped rosemary or thyme as variation)
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Egg Wash

  • 2 large eggs
  • 2 tablespoons water (optional, to loosen the eggs)

For Cooking

  • 2–3 tablespoons olive oil or butter for frying (or use for greasing baking sheet if baking)

Instructions

  1. Prepare the Chicken: Pound the chicken breasts to an even thickness of about ½ inch for uniform cooking and tenderness. Season both sides lightly with salt and pepper.
  2. Set Up the Breading Station: In a shallow bowl, beat the eggs with a splash of water. In another shallow bowl, combine freshly grated Parmesan, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper to create the flavorful crust mixture.
  3. Coat the Chicken: Dip each chicken breast into the egg wash, letting excess drip off. Press firmly into the Parmesan breadcrumb mixture, ensuring a thick, even coating that sticks well.
  4. Cook the Chicken: Heat olive oil or butter in a large skillet over medium heat. Add the coated chicken breasts and cook for about 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C). Alternatively, for a lighter option, bake the chicken on a greased baking sheet at 400°F (204°C) for 18-20 minutes or until crispy and cooked through.
  5. Rest and Serve: Transfer the cooked chicken to a plate and let it rest for a few minutes to seal in juices. Serve hot with your preferred sides and garnishes.

Notes

  • Pound chicken evenly to ensure uniform cooking and avoid dryness.
  • Use freshly grated Parmesan for best melt and crust texture.
  • Do not overcrowd the pan when frying to maintain crispiness.
  • Maintain medium heat to prevent burning or sogginess of crust.
  • Use a meat thermometer to check for a safe internal temperature of 165°F.
  • Substitute gluten-free breadcrumbs for a gluten-free version.
  • For extra crunch, add crushed red pepper flakes to breadcrumb mixture or mix in shredded mozzarella or Asiago cheese.
  • Reheat leftovers in a 375°F oven for 10-12 minutes to restore crispiness.

Nutrition

Keywords: Parmesan crusted chicken, Copycat Longhorn chicken, crispy chicken breast, cheesy chicken recipe, easy chicken dinner, gluten-free chicken recipe, quick chicken recipe

Find it online: https://mealsbysarah.com/copycat-longhorn-parmesan-crusted-chicken/