This recipe aims to recreate the popular “Longhorn Steakhouse Parmesan Chicken,” a dish featuring tender chicken breasts generously coated with melted mozzarella and parmesan cheese, often served in a creamy, savory sauce alongside vegetables. The image displays three beautifully golden-brown chicken breasts, each topped with a bubbling layer of cheese and garnished with fresh green herbs, likely parsley, for added freshness and color. The chicken pieces are nestled in a shallow pool of a creamy, golden sauce within a dark skillet, suggesting a rich and flavorful base for the dish. In the background, hints of what appear to be roasted potatoes and red bell peppers are visible, indicating common accompaniments that complement the savory chicken. This dish is ideal for a hearty dinner, offering a balance of protein, rich flavor, and satisfying textures. It’s a comforting meal that evokes the experience of dining out, but can be prepared in a home kitchen.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5-2 pounds total)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese (plus more for topping)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Parmesan Cream Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
Equipment:
- Large oven-safe skillet (cast iron recommended)
- Meat mallet or rolling pin (optional, for pounding chicken)
- Small bowl (for seasoning chicken)
- Whisk
- Measuring cups and spoons
- Tongs or spatula
- Cutting board
- Sharp knife (for chopping parsley)
- Aluminum foil (for resting chicken)
Instructions:
Part 1: Prepare the Chicken
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Chicken Breasts: If your chicken breasts are very thick, you can pound them slightly to an even thickness (about ¾-1 inch) using a meat mallet or rolling pin. This ensures even cooking. Pat the chicken breasts dry with paper towels.
- Season Chicken: In a small bowl, combine the garlic powder, onion powder, salt, and black pepper. Rub this seasoning mixture evenly over both sides of each chicken breast.
- Sear Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts to the hot skillet. Sear for 3-4 minutes per side, until golden brown. The chicken won’t be cooked through at this point; you are just building a nice crust. Remove the chicken from the skillet and set aside on a plate.
Part 2: Prepare the Parmesan Cream Sauce
- Sauté Garlic: Reduce the heat in the skillet to medium. Add the unsalted butter to the skillet. Once melted, add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant. Be careful not to burn the garlic.
- Deglaze with Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes to slightly reduce.
- Add Cream and Cheese: Stir in the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Gradually whisk in the ½ cup of grated Parmesan cheese until it is completely melted and the sauce is smooth.
- Season Sauce: Season the sauce with salt and black pepper to taste. Keep the sauce warm over low heat while you prepare the chicken for its final bake.
Part 3: Bake and Finish the Chicken
- Return Chicken to Skillet: Carefully place the seared chicken breasts back into the skillet with the Parmesan cream sauce.
- Top with Cheese: Sprinkle the 1 cup of shredded mozzarella cheese evenly over the top of each chicken breast. You can also add a little more grated Parmesan cheese if desired.
- Bake: Transfer the skillet to the preheated oven. Bake for 12-18 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cheese is bubbly and lightly golden brown.
- Rest and Garnish: Once baked, remove the skillet from the oven. Loosely tent the chicken with aluminum foil and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Before serving, garnish generously with fresh chopped parsley.
Part 4: Serve
- Serve Hot: Serve the Longhorn Steakhouse Parmesan Chicken immediately, ensuring each plate gets a generous portion of the creamy Parmesan sauce from the skillet.
- Suggested Pairings: This dish pairs wonderfully with mashed potatoes, roasted vegetables (like the bell peppers visible in the image), steamed green beans, or a simple side salad.
Tips for Success:
- Evenly Sized Chicken: Pounding the chicken breasts to a uniform thickness helps them cook evenly and prevents some parts from drying out while others are still cooking.
- Don’t Overcook: Chicken breasts can dry out easily. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C) and remove them from the oven promptly.
- Quality Cheese: Using good quality mozzarella and Parmesan cheese will significantly enhance the flavor and melt of the dish. Freshly grated Parmesan is always better than pre-grated for melting and flavor.
- Adjust Seasoning: Taste the sauce before adding the chicken back in and adjust salt and pepper as needed. Remember that the cheese will also add saltiness.
- Oven-Safe Skillet: An oven-safe skillet, especially cast iron, is ideal as it allows for searing on the stovetop and then transferring directly to the oven without extra dishes.
- Parsley Garnish: The fresh parsley adds a pop of color and a fresh, herbaceous note that complements the rich sauce and cheese.
- Sauce Consistency: If the sauce becomes too thick, you can thin it out with a splash more chicken broth or cream. If it’s too thin, simmer it gently for a few more minutes to reduce.
- Make Ahead: While best served fresh, you can sear the chicken and make the sauce ahead of time. Store them separately in the refrigerator. Reheat the sauce gently, then proceed with assembling, topping with cheese, and baking.
- Variations:
- Spice it up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Add Vegetables: Sauté some sliced mushrooms or spinach with the garlic in the skillet before adding the cream for extra vegetables.
- Different Herbs: While parsley is classic, you could experiment with a touch of fresh thyme or rosemary for a different aromatic profile.