This recipe is a copycat version of the popular “Longhorn Steakhouse Parmesan Crusted Chicken,” featuring tender chicken breasts coated in a savory, golden-brown Parmesan crust and served with a rich, flavorful sauce. The image showcases three generously sized chicken breasts, perfectly crusted and glistening with sauce, artfully arranged on a dark plate, with a sprinkle of fresh green herbs, likely parsley, for garnish. The crust appears beautifully browned and crispy, hinting at the delightful texture contrast between the exterior and the juicy chicken within. The accompanying sauce, visible pooling around the chicken, suggests a buttery and possibly garlicky or cheesy complement to the dish. This recipe aims to replicate that restaurant-quality experience at home, providing a comforting and indulgent meal that is both satisfying and relatively straightforward to prepare.
Ingredients:
For the Parmesan Crusted Chicken:
- 2 large (about 8 oz each) boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups finely grated Parmesan cheese (freshly grated is best)
- ½ cup panko breadcrumbs (for extra crispiness, optional but recommended)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt (or to taste, adjust based on saltiness of Parmesan)
- 3-4 tablespoons olive oil or vegetable oil for pan-frying
For the Garlic Parmesan Cream Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish and in sauce, optional)
- Salt and black pepper to taste
Equipment:
- Shallow dishes for dredging (3 total: one for flour, one for eggs, one for cheese/breadcrumbs)
- Large skillet (preferably cast iron or non-stick)
- Tongs or spatula
- Meat thermometer
- Whisk
- Small saucepan (for sauce)
- Cutting board
- Sharp knife
- Plate for serving
Instructions:
Part 1: Prepare the Chicken
- Prepare Chicken Breasts: Pat the chicken breasts very dry with paper towels. This helps the coating adhere and ensures a crispier crust. If your chicken breasts are very thick, you can pound them lightly to an even ¾-inch thickness to ensure even cooking, but it’s not strictly necessary.
- Set Up Dredging Station: Prepare three shallow dishes:
- Dish 1: Combine all-purpose flour, garlic powder, onion powder, salt, and black pepper. Whisk to combine.
- Dish 2: Beat the two large eggs until well scrambled.
- Dish 3: Combine the finely grated Parmesan cheese and panko breadcrumbs (if using). Stir well to mix.
- Dredge Chicken: One at a time, take a chicken breast and:
- First, dredge it in the flour mixture, shaking off any excess. Ensure it’s fully coated.
- Next, dip it into the beaten egg mixture, letting excess drip off.
- Finally, press it firmly into the Parmesan and panko mixture, ensuring both sides are completely coated. Press the mixture onto the chicken firmly to help it adhere.
- Place the coated chicken breasts on a clean plate or cutting board while you finish coating the others.
Part 2: Cook the Chicken
- Heat Skillet: Heat 3-4 tablespoons of olive oil or vegetable oil in a large skillet over medium-high heat. The oil should be shimmering but not smoking.
- Sear Chicken: Carefully place the Parmesan-crusted chicken breasts into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
- Cook First Side: Cook for 4-6 minutes on the first side, until the crust is deeply golden brown and crispy. Do not move the chicken around too much to allow the crust to form.
- Flip and Finish Cooking: Carefully flip the chicken breasts. Reduce the heat to medium and continue to cook for another 5-8 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at its thickest part. The crust on the second side should also be golden brown and crispy.
- Rest Chicken: Once cooked, remove the chicken from the skillet and transfer it to a clean plate. Tent loosely with foil and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
Part 3: Make the Garlic Parmesan Cream Sauce
- Melt Butter: In the same skillet (no need to clean it, the browned bits add flavor) or a separate small saucepan, melt 2 tablespoons of unsalted butter over medium heat.
- Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant. Do not let it brown.
- Add Liquids: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
- Thicken and Add Cheese: Once simmering, stir in the ¼ cup of grated Parmesan cheese. Continue to simmer, stirring frequently, for 2-3 minutes, or until the sauce slightly thickens. The sauce will thicken more as it cools.
- Season: Stir in 1 tablespoon of fresh chopped parsley (if using). Season the sauce with salt and black pepper to taste. Adjust as needed.
Part 4: Assemble and Serve
- Plate Chicken: Place the rested Parmesan-crusted chicken breasts on individual serving plates.
- Spoon Sauce: Spoon a generous amount of the warm garlic Parmesan cream sauce over and around the chicken breasts.
- Garnish: If desired, sprinkle with extra fresh chopped parsley for a pop of color and freshness.
- Serve immediately with your favorite side dishes, such as mashed potatoes, roasted asparagus, or a simple green salad. Enjoy your homemade Longhorn Steakhouse Parmesan Crusted Chicken!