Introduction
When it comes to signature restaurant dishes, Longhorn Steakhouse’s Parmesan Crusted Chicken is undeniably a crowd favorite. This dish masterfully combines the tender juiciness of grilled chicken with a flavorful, crispy Parmesan crust. The result? An explosion of taste with every bite! Now, you can recreate this iconic dish in the comfort of your kitchen. With this guide, you’ll be serving restaurant-worthy Parmesan Crusted Chicken to your loved ones in no time.
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Parmesan Crust:
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh bread crumbs (Panko works best)
- 2 tbsp unsalted butter, melted
- 1 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- Pinch of crushed red pepper flakes (optional)
For the Creamy Lemon Sauce (optional):
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- Zest and juice of 1 lemon
- Salt, to taste
Directions
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts on both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts. Cook until they’re golden-brown on both sides, approximately 3-4 minutes per side.
- While the chicken is cooking, mix together the ingredients for the Parmesan crust in a bowl: grated Parmesan, bread crumbs, melted butter, parsley, garlic powder, and red pepper flakes (if using).
- Once the chicken is browned, remove from heat. Generously top each breast with the Parmesan crust mixture, pressing lightly to adhere.
- Transfer the skillet to the preheated oven. Bake for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden.
- If you’re making the creamy lemon sauce, combine the heavy cream, butter, lemon zest, and lemon juice in a saucepan while the chicken bakes. Cook over medium heat, stirring occasionally until the butter melts and the sauce is heated through. Season with salt.
- Once the chicken is done, remove from the oven. If using, drizzle with the creamy lemon sauce or serve on the side.
Notes
- The Parmesan crust can be made ahead and stored in the refrigerator for a day or two. This can help speed up the cooking process when you’re ready to make the dish.
- If you don’t have an oven-safe skillet, you can transfer the browned chicken breasts to a baking dish before topping with the crust and baking.