Classic Longhorn Steakhouse Parmesan Chicken
Recreate the classic Longhorn Steakhouse Parmesan Chicken with crispy pan-fried chicken breasts smothered in a rich, creamy Parmesan garlic sauce. This dish is perfect for a comforting and flavorful meal.
Equipment
- plastic wrap
- meat mallet or heavy pan
- shallow dishes (3)
- oven-safe skillet (e.g., cast iron)
- saucepan
- cutting board
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg beaten
- 1 cup finely grated Parmesan cheese freshly grated is best for texture
- 1/2 cup panko breadcrumbs for extra crispiness
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil for pan-frying
For the Parmesan Garlic Cream Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1/4 teaspoon salt
- Pinch black pepper
- 1 tablespoon fresh parsley chopped (for garnish, optional)
Instructions
Prepare the Chicken
- Pound each chicken breast to an even 1/2-inch thickness between two sheets of plastic wrap using a meat mallet or heavy pan for even cooking.
Bread the Chicken
- Set up a dredging station with three shallow dishes: one for flour, salt, and pepper; one for whisked egg; and one for Parmesan cheese, panko breadcrumbs, and garlic powder.
Coat Thoroughly
- Dip each chicken breast in flour, then egg, and finally press firmly into the Parmesan-panko mixture to thoroughly coat.
Pan-Fry the Crust
- Preheat oven to 375°F (190°C), heat olive oil in an oven-safe skillet, then pan-fry chicken for 3-4 minutes per side until golden and crispy.
Finish in the Oven
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C); let it rest while making the sauce.
Make the Sauce
- Melt butter in a separate saucepan over medium heat, then sauté minced garlic for 1 minute until fragrant.
Create Creamy Goodness
- Pour in heavy cream, bring to a gentle simmer, then reduce heat to low and stir in Parmesan cheese, salt, and pepper until the cheese melts and the sauce thickens slightly.
Serve
- Plate the cooked chicken, spoon generous amounts of creamy Parmesan garlic sauce over each breast, and garnish with fresh chopped parsley if desired.
Notes
For extra flavor, consider marinating the chicken in buttermilk for 30 minutes before breading. Ensure your skillet is oven-safe to avoid transferring the chicken. If you don't have fresh Parmesan, use good quality pre-grated, but avoid the powdery kind as it won't melt as smoothly. This dish pairs well with a side of pasta, mashed potatoes, or a light green salad.