Longhorn Steakhouse Parmesan Chicken
Longhorn Steakhouse Parmesan Chicken features crispy, golden-brown chicken breasts paired with a rich, creamy Parmesan sauce, making it a satisfying and flavorful dish perfect for weeknight dinners or special occasions.
Equipment
- Large Skillet
- Three Shallow Bowls
- Paper Towels
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian-style seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese divided
- 1/4 cup olive oil or vegetable oil for frying
- 3 cloves garlic minced
- 1 cup chicken broth preferably low sodium
- 1 cup heavy cream
- 1 teaspoon dried Italian seasoning
- Fresh parsley chopped, for garnish
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- In three separate shallow bowls, place the all-purpose flour in the first bowl. In the second bowl, whisk together the eggs and water until well combined. In the third bowl, combine the breadcrumbs and half of the Parmesan cheese (about 1/4 cup).
- Dredge each chicken breast in the flour, shaking off any excess. Then dip into the egg mixture, followed by pressing firmly into the breadcrumb-Parmesan mixture to coat evenly.
- Heat the olive oil in a large skillet over medium heat. Add the breaded chicken breasts carefully. Cook for about 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C). Remove and set aside.
- In the same skillet, reduce heat to medium-low and add minced garlic. Sauté for about 30 seconds until fragrant. Slowly pour in chicken broth and heavy cream, stirring constantly. Add remaining Parmesan cheese and Italian seasoning. Stir frequently until sauce thickens, about 3-5 minutes.
- Return the cooked chicken breasts to the skillet, spoon Parmesan sauce over the top. Let simmer for 2-3 minutes to absorb flavors. Garnish with chopped parsley before serving.
Notes
For even cooking, pound chicken breasts to about 1/2 inch thickness. Use Italian-seasoned breadcrumbs or make your own with dried herbs. Keep oil at medium heat to avoid burning. If sauce thickens too much, add a splash of broth or cream. Chicken can be breaded ahead and refrigerated. Use freshly grated Parmesan cheese for best flavor. Variations include adding red pepper flakes for spice, using different cheeses, gluten-free substitutions, or oven baking at 400°F (200°C) for 20-25 minutes.