This Copycat Longhorn Parmesan Chicken is a crispy, cheesy treat that’s so easy to make at home! Juicy chicken breasts are coated in a crunchy Parmesan crust that melts in your mouth.
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are best for this dish. If you prefer, you can use thighs for juicier meat. Whichever you choose, make sure they’re evenly pounded for consistent cooking.
Parmesan Cheese: Grated Parmesan adds a fantastic flavor. If you’re in a pinch, you can swap with Pecorino Romano for a bolder taste. Any hard cheese will work in a pinch, just adjust to your preference!
Italian-Style Breadcrumbs: These add a crunchy texture. If you can’t find them, regular breadcrumbs mixed with Italian seasoning can do the trick. Gluten-free breadcrumbs are a good substitute if you have dietary restrictions.
Butter: For a rich flavor, I use a mix of butter and olive oil. If you want a healthier option, substitute with vegetable oil or a buttery spread. Just remember, the flavor might vary slightly!
How Do I Get the Chicken Crispy and Golden?
The secret to that delicious crispy coating is in the breading technique. Here’s how to do it right:
- First, flatten the chicken so it cooks evenly. This prevents the outside from overcooking while the inside stays raw.
- Dredge each piece in flour first. This helps the egg stick and ensures a solid base for the breadcrumbs.
- Press the breadcrumbs onto the chicken. This ensures they adhere tightly, creating that crunchy crust you’re after.
- Don’t rush the frying! Let the chicken get golden and crispy on each side before moving it to the oven.
These steps will help you achieve a perfect, crispy chicken just like at Longhorn! Enjoy your cooking! 🍽️
How to Make Copycat Longhorn Parmesan Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup butter, melted
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe will take about 40 minutes in total. You’ll spend around 10 minutes preparing the chicken and breading mix, 10 minutes frying the chicken, and then about 15-20 minutes letting it bake in the oven until beautifully golden and fully cooked.
Step-by-Step Instructions:
1. Prepare the Oven:
First, preheat your oven to 375°F (190°C). This step ensures that it’s hot enough to cook your chicken perfectly once it’s ready to bake!
2. Flatten the Chicken:
Next, take each chicken breast and place it between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them into an even thickness of about 1/2 inch. This helps the chicken cook evenly and stay juicy.
3. Set Up the Breading Station:
In one shallow bowl, mix together the flour with some salt and pepper. In another bowl, beat the eggs. In a third bowl, combine the grated Parmesan cheese, Italian breadcrumbs, garlic powder, onion powder, oregano, and basil.
4. Coat the Chicken:
Take each flattened chicken breast and dredge it in the flour first. Shake off any excess flour. Then dip it into the beaten eggs, making sure it’s fully coated. Lastly, press the chicken into the Parmesan breadcrumb mixture until it’s well covered. This is what gives it that nice crunchy coating!
5. Fry the Chicken:
Heat the olive oil and half of the melted butter in a large oven-proof skillet over medium heat. Once hot, add the coated chicken breasts and cook for about 3-4 minutes on each side until they turn golden brown. Don’t worry if they aren’t fully cooked yet; they will finish cooking in the oven!
6. Bake to Perfection:
Drizzle the remaining melted butter over the chicken in the skillet. If you like a cheesy touch, sprinkle shredded mozzarella cheese on top of each breast now. Then, transfer the skillet to your preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. Serve and Enjoy:
Once done, remove the skillet from the oven, and garnish your delicious chicken with chopped fresh parsley for a pop of color. Serve it up right away with your favorite sides—pasta, salad, or veggies work great!
Enjoy your homemade Copycat Longhorn Parmesan Chicken! It’s crispy, cheesy, and absolutely delicious!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to fully thaw it beforehand. The best method is to transfer it to the fridge overnight. For a quicker option, you can place the sealed chicken in cold water for about 1-2 hours. Make sure to pat it dry before proceeding with the recipe!
What Can I Substitute for Italian Breadcrumbs?
If you don’t have Italian breadcrumbs, you can use regular breadcrumbs mixed with a teaspoon of Italian seasoning or herbs. Alternatively, panko breadcrumbs can add an extra crunch, just season them lightly for flavor!
How Do I Store Leftovers?
To store any leftovers, place them in an airtight container and refrigerate them for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Microwaving works too, but may result in a softer crust.
Can I Make This Recipe Ahead of Time?
Yes! You can bread the chicken ahead of time and store it in the fridge for a few hours before frying. Just keep it covered to prevent it from drying out. When you’re ready to cook, follow the frying and baking instructions as usual!
