Easy Longhorn Steakhouse Parmesan Chicken – A Must-Try Chicken for Supper
A crispy, juicy chicken breast coated in Parmesan breadcrumbs and topped with a creamy Parmesan sauce. This restaurant-style dish is simple to recreate at home and perfect for a comforting supper.
Equipment
- Skillet
- Oven
- Saucepan
- Mixing Bowls
- Whisk
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese freshly grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 large eggs beaten
- 0.5 cup all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
For the Parmesan Cream Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream or half and half
- 0.75 cup Parmesan cheese grated
- 1 clove garlic minced (or ½ tsp garlic powder)
- nutmeg pinch (optional)
- salt and pepper to taste
Instructions
- Pound chicken breasts lightly to an even thickness. Season with salt and pepper.
- Place flour in one bowl, beaten eggs in another, and a breadcrumb mixture (panko, Parmesan, garlic powder, Italian seasoning) in a third.
- Dredge each chicken breast in flour, dip into beaten eggs, and coat evenly with the breadcrumb-Parmesan mixture.
- Heat butter and olive oil in a skillet over medium heat. Sear chicken until golden brown on both sides, about 3–4 minutes per side. Transfer to a 375°F (190°C) oven and bake for 10–12 minutes until cooked through.
- In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Gradually add cream, whisking until smooth. Stir in Parmesan, garlic, nutmeg, salt, and pepper. Simmer until thickened.
- Place cooked chicken on a serving plate, spoon Parmesan cream sauce over the top, and garnish with fresh parsley.
Notes
For extra crunch, toast breadcrumbs before coating chicken.
Swap panko for almond flour for a low-carb version.
Pairs beautifully with mashed potatoes, roasted vegetables, or pasta.