Imagine coming home after a long day, craving something delicious but not wanting to spend hours in the kitchen. That’s where Longhorn Steakhouse Parmesan Chicken shines. It’s quick, it’s healthier than you think, and the flavor? Oh, the flavor! It’s a symphony of savory and cheesy goodness that satisfies every time. I guarantee you’ll love the taste.
Why You Will Love This Recipe
Growing up, my grandmother always had a knack for making simple meals feel incredibly special. Her secret? Fresh ingredients and a whole lot of love. This Longhorn Steakhouse Parmesan Chicken recipe reminds me of her ability to transform weeknight dinners into memorable occasions. Each bite brings back those happy memories around her table, filled with laughter and delicious food. It’s comfort food at its finest, elevated with that restaurant-quality flair.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 1/2 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
For Serving:
- 4 slices mozzarella cheese
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions for Making the Recipe
- Prepare the Chicken: In a shallow dish, combine flour, salt, and pepper. In another dish, place the beaten egg. In a third dish, mix Panko breadcrumbs with Parmesan cheese.
- Dredge the Chicken: Dip each chicken breast in the flour mixture, then in the egg, and finally in the Panko mixture, ensuring it’s fully coated.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Set aside.
- Make the Sauce: In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant (about 1 minute).
- Simmer the Sauce: Add the diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Combine and Bake (Optional): Place the cooked chicken breasts in a baking dish. Pour the tomato sauce over the chicken. Top each chicken breast with a slice of mozzarella cheese.
- Melt the Cheese: Bake in a preheated oven at 375°F (190°C) for 5-10 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve immediately. Excellent paired with pasta, a side salad, or roasted vegetables.
Longhorn Steakhouse Parmesan Chicken
Ingredients
Equipment
Method
- In a shallow dish, combine flour, salt, and pepper. In another dish, place the beaten egg. In a third dish, mix Panko breadcrumbs with Parmesan cheese.
- Dip each chicken breast in the flour mixture, then in the egg, and finally in the Panko mixture, ensuring it’s fully coated.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Set aside.
- In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant (about 1 minute).
- Add the diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Place the cooked chicken breasts in a baking dish. Pour the tomato sauce over the chicken. Top each chicken breast with a slice of mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve immediately. Excellent paired with pasta, a side salad, or roasted vegetables.
Notes
Ready to start cooking? Explore hundreds of delicious recipes now, and for daily inspiration and curated food ideas, follow us on Pinterest!