Go Back

Parmesan Crusted Chicken

This delightful Copycat Longhorn Parmesan Crusted Chicken recipe promises a delicious experience that combines a savory, crunchy parmesan crust with juicy chicken, perfect for family gatherings or a quick dinner idea.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts You can pound them for even cooking
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs Try panko for extra crunch
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • ½ cup flour For dredging
  • 2 pieces eggs, beaten
  • 4 tablespoons butter Or a mix of butter and oil for frying

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and parmesan cheese.
  3. Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb and parmesan mixture, pressing gently to adhere.
Cooking
  1. In a large skillet, melt butter over medium heat. Once melted and bubbling, carefully place the chicken in the pan.
  2. Cook for 3-4 minutes per side, or until golden brown.
  3. Move the chicken to a baking dish and transfer it to the oven. Bake for 15-20 minutes, or until the chicken is cooked through and the crust is crispy.
Serving
  1. Let it cool for a few minutes before serving. Enjoy the buttery, crispy goodness with a side of your favorite vegetables!

Notes

For an extra crunchy coating, double-dip the chicken in the egg, then in the breadcrumbs a second time. You can also swap spinach with kale for a stronger flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.