Description
Longhorn Steakhouse Parmesan Chicken, a creamy, savory delight. Recreate this restaurant favorite at home with my easy, authentic copycat recipe. So comforting!
Ingredients
Scale
- Chicken & Coating:
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 1 cup Panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese (for coating)
- Creamy Parmesan Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese (for sauce)
- Flavor Boosters & Finishing Touches:
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken:: Okay, first things first, let’s get that chicken ready. Pat your boneless, skinless chicken breasts super dry with paper towels. This is crucial for a crispy coating, truly! If they’re thick, butterfly them or gently pound them to about 1/2-inch thickness. You want them even so they cook through at the same rate. Now, season both sides with a good sprinkle of salt and pepper. Don’t be shy here; flavor starts with seasoning the meat itself!
- Set Up Breading Stations:: Next up, breading! Get three shallow dishes ready. In the first, put your flour seasoned with a pinch of salt and pepper. In the second, whisk those eggs until they’re light and frothy. In the third, combine your Panko breadcrumbs and grated Parmesan cheese, giving it a good mix. This is where I always make a mess, flour flying everywhere, but it’s part of the fun, right? Make sure your Panko and cheese are well combined for that even crunch.
- Bread the Chicken:: Time to get your hands dirty! Take one chicken breast, dredge it in the seasoned flour, shaking off any excess. Then, dip it into the whisked egg, letting any extra drip off. Finally, press it firmly into the Panko-Parmesan mixture, making sure it’s completely coated. You want a good, thick layer! Place the breaded chicken on a clean plate or cutting board. Repeat with the remaining chicken. Gosh, it already smells promising!
- Sear the Chicken:: Heat a large skillet over medium-high heat with a good glug of olive oil. We want it hot enough to get a golden crust, but not so hot it burns. Once shimmering, carefully place the breaded chicken breasts in the skillet. Don’t overcrowd the pan, hon, or they won’t get crispy! Sear for about 4-5 minutes per side, until they’re beautifully golden brown and cooked through. I usually aim for an internal temp of 165°F (74°C). This step is where all that hard work with the breading pays off!
- Make the Creamy Parmesan Sauce:: Once the chicken is done, remove it from the skillet and set aside. Reduce the heat to medium-low. Add your minced garlic to the skillet and sauté for about 30 seconds until fragrant—oh, that smell! Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan. Let it simmer for a minute, then slowly whisk in the heavy cream. Keep whisking gently until it starts to thicken slightly, probably 3-5 minutes. Don’t walk away now; you want that creamy consistency!
- Finish the Sauce & Serve:: Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until it’s melted and the sauce is smooth and luscious. Season with salt and pepper to taste; remember, the Parmesan adds salt too! Return the cooked chicken breasts to the skillet, spooning that gorgeous sauce generously over them. Garnish with fresh chopped parsley. The result? A truly comforting, rich, and savory Longhorn Steakhouse Parmesan Chicken that looks and smells absolutely divine. Dig in, friend!