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Longhorn Steakhouse Parmesan Chicken

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A delightful take on the classic chicken dish, marrying tender chicken breasts with a crunchy coating, a creamy sauce, and bubbling cheese.

Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons butter, melted
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley

Instructions

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Add flour to one shallow bowl.
  3. Whisk together eggs and milk in a second bowl.
  4. Combine breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper in a third bowl.
  5. Dredge each chicken breast in the flour, then dip into the egg mixture, and finally coat well in the breadcrumb mixture.
  6. Heat olive oil in a large skillet over medium heat.
  7. Cook the chicken for 3–4 minutes per side until golden brown.
  8. Transfer the chicken to the prepared baking dish.
  9. Mix together mozzarella cheese, parmesan cheese, garlic, and melted butter in a small bowl.
  10. Spoon the cheese mixture over each piece of chicken.
  11. Bake for 15–20 minutes or until chicken reaches an internal temperature of 165°F and cheese is melted and bubbly.
  12. Melt butter in a saucepan over medium heat.
  13. Add garlic and cook for 30 seconds.
  14. Stir in heavy cream and parmesan cheese.
  15. Simmer gently until smooth and creamy.
  16. Spoon the creamy parmesan sauce around the chicken before serving.
  17. Garnish with fresh parsley and enjoy.

Notes

Perfect for weeknight dinners or special gatherings. Refrigerate leftovers in an airtight container for up to 3 days.

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