Description
A homemade version of Longhorn Steakhouse’s famous Parmesan Chicken — crispy breaded chicken breasts pan-seared, topped with melty mozzarella and parmesan, and baked to perfection.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C). In one dish, mix breadcrumbs, half the Parmesan, Italian seasoning, salt, and pepper. In another dish, beat eggs and milk. Place flour in a third dish.
- Coat each chicken breast in flour, then dip in the egg mixture, then press into the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Cook chicken 3–4 minutes per side until golden brown, then transfer to a baking dish.
- Mix remaining Parmesan with mozzarella and minced garlic. Top each chicken breast with the cheese mixture and bake 20–25 minutes, until cooked through and cheese is melted.
Notes
- For extra crispiness, use panko breadcrumbs.
- Add red pepper flakes for subtle heat.
- Pairs well with mashed potatoes, pasta, or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked, Pan-Fried
- Cuisine: American