Craving that delicious Longhorn Steakhouse Parmesan Crusted Chicken but don't want to go out? You're in luck! This Copycat Longhorn Parmesan Crusted Chicken recipe is the answer to your prayers. Get ready to enjoy a meal that's quick, healthy, and bursting with flavor – all from the comfort of your own kitchen. I promise, once you try this, you'll be making it every week. It's a total weeknight game-changer!
Why You Will Love This Recipe
My grandmother used to say, "The best meals are made with love, but the quickest are made with smarts." This Copycat Longhorn Parmesan Crusted Chicken embodies both. It reminds me of family dinners, but without the hours of prep. It’s that perfect blend of comfort food and convenience, a dish that brings smiles to the table and leaves you feeling satisfied.
Ingredients
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For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 1/4 cup milk
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For the Parmesan Crust:
- 1/2 cup grated Parmesan cheese
- 1/4 cup bread crumbs (panko preferred)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
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For Serving (Optional):
- Lemon wedges
- Fresh parsley, chopped
Step-by-Step Instructions for Making the Recipe
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Prep the Chicken: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet. Butterfly the chicken breasts for even cooking.
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Prepare Dredging Stations: In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, whisk the egg and milk.
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Make the Parmesan Crust: In a third shallow dish, combine Parmesan cheese, breadcrumbs, olive oil, garlic powder, oregano, and red pepper flakes (if using). Mix well.
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Dredge the Chicken: Dip each chicken breast in the flour mixture, ensuring it's fully coated. Then, dip it in the egg mixture, letting any excess drip off. Finally, generously coat the chicken in the Parmesan crust, pressing gently to help it adhere.
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Bake: Place the coated chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. Internal temp should be 165°F (74°C).
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Serve: Let the chicken rest for a few minutes before serving. Garnish with lemon wedges and fresh parsley, if desired. Enjoy your Copycat Longhorn Parmesan Crusted Chicken!
Copycat Longhorn Parmesan Crusted Chicken
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet. Butterfly the chicken breasts for even cooking.2 boneless, skinless chicken breasts
- In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, whisk the egg and milk.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 large egg, 1/4 cup milk
- In a third shallow dish, combine Parmesan cheese, breadcrumbs, olive oil, garlic powder, oregano, and red pepper flakes (if using). Mix well.1/2 cup grated Parmesan cheese, 1/4 cup bread crumbs, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
- Dip each chicken breast in the flour mixture, ensuring it’s fully coated. Then, dip it in the egg mixture, letting any excess drip off. Finally, generously coat the chicken in the Parmesan crust, pressing gently to help it adhere.2 boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 large egg, 1/4 cup milk, 1/2 cup grated Parmesan cheese, 1/4 cup bread crumbs, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes
- Place the coated chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown. Internal temp should be 165°F (74°C).2 boneless, skinless chicken breasts
- Let the chicken rest for a few minutes before serving. Garnish with lemon wedges and fresh parsley, if desired. Enjoy your Copycat Longhorn Parmesan Crusted Chicken!2 boneless, skinless chicken breasts, Lemon wedges, Fresh parsley, chopped