longhorn steakhouse parmesan crusted chicken recipe

The Best longhorn steakhouse parmesan crusted chicken recipe

Longhorn Steakhouse-Style Parmesan-Crusted Chicken

4.8 from 1106 votes

A crispy, flavorful chicken dish inspired by Texas-style steakhouses, featuring a golden Parmesan crust and a rich tomato-garlic sauce for a satisfying meal. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Parmesan Crust

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 2 large eggs
• ½ cup milk

For the Tomato-Garlic Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• Salt and pepper to taste

👨‍🍳Directions

1. 1
   Preheat oven to 425°F. Pat chicken breasts dry with paper towels to ensure a crispy crust.
2. 2
   In a shallow bowl, whisk together Parmesan cheese, flour, salt, and pepper. In another bowl, beat eggs and milk.
3. 3
   Dredge each chicken breast in the flour mixture, shaking off excess. Dip each piece into the egg mixture, then coat thoroughly in the Parmesan mixture. Place on a baking sheet.
4. 4
   Bake for 20 minutes, then flip the chicken and bake for another 10–12 minutes, or until the internal temperature reaches 165°F.
5. 5
   While chicken bakes, heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds until fragrant. Stir in tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes.
6. 6
   Serve the Parmesan-crusted chicken hot with the tomato-garlic sauce poured over the top.

🔧Equipment

• Mixing bowl
• Baking sheet
• Oven
• Measuring cups
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 7❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 22🥦Dietary Fiber: 2🍬Sugars: 5🥩Protein: 35

📝Notes

Tips: For extra crispiness, broil the chicken for 1–2 minutes at the end of baking. Store leftovers in the fridge for up to 3 days.

❓ Frequently Asked Questions About Longhorn Steakhouse-Style Parmesan-Crusted Chicken

What is the best way to ensure the chicken stays juicy while it’s parmesan-crusted?

Use a light hand when coating the chicken—thin layers prevent drying. Bake at a moderate temperature (375°F) for 20–25 minutes, basting halfway through with pan juices. Avoid overcrowding the pan to maintain even heat, and let the chicken rest for 5 minutes before serving to redistribute juices.

Can I substitute the breadcrumbs for crushed crackers or almond flour?

Yes, crushed crackers or almond flour work well in a pinch. For almond flour, reduce the quantity slightly (about 2 tbsp instead of ¼ cup) to avoid a denser crust. Breadcrumbs add the most texture, but the crumbly base still holds the parmesan securely.

What’s the trick to getting a crispy crust without burning the chicken?

Preheat your oven to 425°F for the final 5 minutes of baking to create a golden crust. Pat the chicken dry thoroughly before coating—moisture steams the parmesan instead of crisping it. If the edges brown too quickly, cover them loosely with foil for the last 2 minutes.

How do I adapt this recipe for a gluten-free diet?

Replace breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. For extra crispiness, sprinkle the chicken with cornstarch before coating. Avoid cross-contamination by using separate utensils and baking pans. The dish remains flavorful without gluten.

Why does the recipe call for both salt and pepper on the chicken?

Salt enhances the parmesan’s flavor, while pepper adds a subtle kick. Start with just salt (¼ tsp per piece) and adjust to taste—pepper balances the richness of the crust. If using a coarse grind, let it sit for 10 minutes before coating to let flavors meld.