Classic Longhorn Steakhouse Parmesan Chicken
Enjoy a taste of Longhorn Steakhouse at home with this classic Parmesan Chicken recipe. Golden-brown chicken breasts are nestled in a creamy Parmesan sauce, topped with mozzarella, and baked to bubbly perfection.
Equipment
- Oven-safe skillet
- Shallow dish
Ingredients
Main Ingredients
- 2 Boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley optional, for garnish
- ½ cup shredded mozzarella cheese
Instructions
Preparation
- If chicken breasts are thick, slice them horizontally to create two thinner cutlets or pound them to ¾-inch thickness.
- In a shallow dish, whisk together flour, garlic powder, salt, and black pepper.
- Lightly coat each chicken piece in the seasoned flour, shaking off any excess.
Cooking
- Heat olive oil in a large oven-safe skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown, then remove and set aside.
- Reduce heat to medium in the same skillet. Add butter and minced garlic, sautéing for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer, stirring constantly. Stir in grated Parmesan cheese until melted and the sauce slightly thickens.
- Return browned chicken to the skillet, nestling it into the cream sauce. Sprinkle shredded mozzarella cheese over each chicken breast.
- Transfer skillet to a preheated oven at 375°F (190°C) and bake for 10-15 minutes, or until chicken is cooked through and cheese is bubbly and golden.
Serving
- Remove from oven, garnish with fresh parsley if desired, and serve immediately.
Notes
Adjust salt and pepper to taste. For spicier chicken, add a pinch of cayenne pepper to the flour mixture. Ensure chicken is cooked through to an internal temperature of 165°F (74°C).