Parmesan Crusted Chicken Longhorn Recipe

If you’re craving a show-stopping meal that feels both elegant and ridiculously comforting, you need to try Parmesan Crusted Chicken Longhorn. This recipe delivers everything: tender, juicy chicken wrapped in a mouthwatering, golden-crisp cheese crust that’s packed with flavor and texture. It’s the kind of dish people remember and request again and again — one bite and you’ll understand why it’s such a star at the table. Whether it’s a family dinner or a special occasion, Parmesan Crusted Chicken Longhorn is guaranteed to make any mealtime memorable.

Ingredients You’ll Need

The beauty of Parmesan Crusted Chicken Longhorn is its simplicity. Just a handful of pantry and fridge staples come together in the most delightful way, giving you bold flavor, beautiful crunch, and that satisfying gooey-cheesy bite. Every ingredient plays a role, so don’t skip a thing!

• Chicken Breasts: Boneless, skinless and pounded evenly for juicy, perfectly cooked bites.
• Parmesan Cheese: Freshly grated gives the best flavor and texture for that irresistible cheesy crust.
• Panko Bread Crumbs: Japanese-style crumbs make the exterior super crispy and light.
• All-Purpose Flour: Helps the coating stick evenly for that classic crust.
• Eggs: Lightly beaten to create a “glue” that binds the crust to the chicken.
• Garlic Powder: Adds a subtle, savory depth that makes the crust pop.
• Onion Powder: Enhances the overall flavor with just a hint of sweetness.
• Dried Italian Herbs: A balanced blend of oregano, basil, rosemary, and thyme for that signature flavor punch.
• Salt: Brings all the flavors together and seasons the chicken perfectly.
• Black Pepper: Adds a touch of heat and rounds out the taste.
• Olive Oil: Helps create a crisp, golden sear without burning.
• Unsalted Butter: Infuses the crust with luxurious richness and a beautiful finish.
• Fresh Parsley: Optional, but gives a fresh, herbaceous finish and a gorgeous pop of color.
• Lemon Wedges: Optional but highly recommended for a citrusy burst of brightness when serving.

How to Make Parmesan Crusted Chicken Longhorn

Step 1: Pound the Chicken

Start by placing each chicken breast between two sheets of plastic wrap or inside a resealable bag. Gently pound them to an even ½-inch thickness. This ensures the chicken cooks evenly and stays juicy—plus, it makes each bite the perfect combination of succulent chicken and crispy coating.

Step 2: Season the Chicken

Mix the garlic powder, onion powder, dried Italian herbs, salt, and pepper in a small bowl. Sprinkle this aromatic seasoning all over both sides of your pounded chicken. Every bit of chicken gets a flavorful boost, becoming the perfect canvas for the crispy Parmesan crust.

Step 3: Prepare the Flour

Pour the flour into a shallow dish or plate. Dredging the chicken in flour first helps the egg and crust stick, making for a beautiful golden exterior.

Step 4: Prepare the Egg Wash

Lightly beat the eggs in another shallow dish. This is the “glue” that holds the cheesy crust onto every piece of chicken.

Step 5: Prepare the Parmesan Crust

In a third shallow dish, stir together your finely grated Parmesan and crunchy Panko. This mixture is the secret to the signature crispy and cheesy flavor of Parmesan Crusted Chicken Longhorn.

Step 6: Dredge in Flour

Coat each chicken breast in flour. Shake off any excess so the coating isn’t heavy or clumpy. This will help everything crisp up beautifully later.

Step 7: Dip in Egg Wash

Dip each floured breast into the egg, making sure it’s fully coated. Let any excess drip away—too much can make the crust slide off.

Step 8: Coat in Parmesan Crust

Press each chicken breast firmly into the Parmesan and Panko mixture. Don’t be shy—make sure every inch is thoroughly covered. Pressing helps the crust really stick, which means even more crunch!

Step 9: Repeat for All Chicken

Repeat the dredging, dipping, and coating process for the rest of your chicken breasts. Now you’re just seconds away from making your kitchen smell amazing!

Step 10: Heat the Oil and Butter

Pour olive oil and scatter butter in a large skillet, then heat over medium. The combination keeps the crust from scorching and adds a luxurious, golden finish that screams Parmesan Crusted Chicken Longhorn perfection.

Step 11: Cook the Chicken

Carefully lay the chicken pieces in the hot skillet; don’t overcrowd. Sizzle each side for 5-7 minutes until the crust turns deeply golden and the chicken cooks through. A meat thermometer should read 165°F for ultimate juiciness and safety.

Step 12: Ensure Even Cooking

If the crust browns quicker than the chicken cooks, don’t panic! Just turn the heat down a notch and pop a lid on for a few minutes. This gentle steam helps the chicken finish cooking without sacrificing that crispy exterior.

Step 13: Check for Doneness

Double-check your chicken is cooked through by inserting a meat thermometer into the thickest part—look for 165°F. If needed, continue cooking and check every minute or so. No guessing needed!

Step 14: Rest the Chicken

Let your chicken rest on a wire rack for a few minutes. This stops the crust from steaming and ensures every bite is juicy inside and supremely crisp outside.

Step 15: Garnish

Sprinkle chopped parsley over the finished chicken for a burst of color and fresh aroma. It’s such a simple touch, but it really elevates the finished dish.

Step 16: Serve Immediately

Serve your Parmesan Crusted Chicken Longhorn piping hot and at its crispiest best. Trust me, nothing beats that first crackling bite!

Step 17: Pairing Suggestions

Round out your meal with classic sides like pasta, roasted veggies, a simple salad, creamy mash, or fluffy rice. The flavors are wonderfully versatile, making this dish a dinner all-star.

Step 18: Lemon Wedges

For a truly Longhorn-style finish, plate your chicken alongside a couple of lemon wedges. A squeeze of citrus brightens and lifts every bite!

How to Serve Parmesan Crusted Chicken Longhorn

Garnishes

Don’t underestimate the power of a great garnish—fresh parsley adds a vibrant touch, and lemon wedges offer a zingy, citrus finish that makes the Parmesan and herbs sing even more. If you want extra flair, try a sprinkle of shaved Parmesan on top just before serving.

Side Dishes

Parmesan Crusted Chicken Longhorn is the ultimate main for tons of side kicks. A twirl of buttered pasta, a heap of garlicky mashed potatoes, or simply roasted veggies work beautifully. For a lighter twist, a crisp green salad tossed with balsamic vinaigrette is refreshing and pretty!

Creative Ways to Present

Get playful with presentations—slice the chicken and fan it atop a bed of arugula with a drizzle of lemony aioli, or nestle pieces into a toasted ciabatta for a next-level sandwich. This dish also shines in lunchbox salads or cut into strips for the best chicken fingers you’ve ever had.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Parmesan Crusted Chicken Longhorn in an airtight container in the fridge. It’ll stay fresh and tasty for up to 3 days. To prevent sogginess, cool the chicken completely before sealing.

Freezing

You can absolutely freeze this dish! Let the chicken cool, then wrap each piece tightly. Place in a freezer-safe bag or container and label with the date. Parmesan Crusted Chicken Longhorn keeps well frozen for up to 2 months—perfect for make-ahead meal planning.

Reheating

For maximum crispiness, reheat the chicken in a 375°F oven on a baking rack for about 10-15 minutes, or until heated through. Avoid microwaving if you can; it tends to soften the gorgeous crust. If you must use the microwave, do short bursts and finish in a hot pan for a minute or two.

FAQs

What makes Parmesan Crusted Chicken Longhorn so special compared to regular breaded chicken?

It’s all about the flavor-packed Parmesan and the crispy Panko coating! The blend gives every bite a savory, cheesy crunch, while the herbs and seasonings bring restaurant-level taste right into your kitchen.

Can I use regular breadcrumbs instead of Panko?

You can, but Panko really does make the crust lighter and extra-crisp. If you only have regular breadcrumbs, go ahead, but expect a slightly denser texture.

Is it possible to make Parmesan Crusted Chicken Longhorn gluten-free?

Absolutely! Swap in your favorite gluten-free flour and gluten-free Panko. The taste and crunch are still incredibly satisfying, and no one will know the difference.

How do I keep the crust from falling off?

Be sure to press the crust mixture on firmly, shake off extra flour and egg, and don’t move the chicken too much while it cooks. Letting the chicken rest after cooking also helps the crust set beautifully.

Can I bake the chicken instead of frying?

Yes! Arrange your coated chicken on a wire rack set over a baking sheet, spritz lightly with cooking spray, and bake at 425°F for 18-22 minutes until golden and cooked through. You’ll still get a lovely crunch with a little less hands-on time.

Final Thoughts

Give yourself—and your dinner guests—the joy of Parmesan Crusted Chicken Longhorn. It’s cozy, flavorful, and easy enough even on a weeknight, but special enough for celebrations. Once you take that first forkful, don’t be surprised if it becomes the new favorite in your home too!

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