Description
Parmesan Crusted Chicken Longhorn is a delicious and crispy chicken dish with a flavorful Parmesan and Panko crust. This recipe yields perfectly cooked chicken with a golden brown crust that is sure to be a family favorite. Serve it with a squeeze of lemon for a bright finishing touch.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts (6–8 ounces each)
Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (oregano, basil, rosemary, thyme blend)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Breading:
- 1 1/2 cups grated Parmesan cheese
- 1 cup Panko bread crumbs
- 1/2 cup all-purpose flour
Egg Wash:
- 2 large eggs (lightly beaten)
Other:
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley (chopped, for garnish – optional)
- Lemon wedges (for serving – optional)
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about ½ inch.
- Season the Chicken: In a small bowl, combine the garlic powder, onion powder, Italian herbs, salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts.
- Prepare the Flour: Place the all-purpose flour in a shallow dish or plate.
- Prepare the Egg Wash: In a second shallow dish, whisk the eggs lightly.
- Prepare the Parmesan Crust: In a third shallow dish, combine the grated Parmesan cheese and Panko bread crumbs. Mix well.
- Dredge in Flour: Take one chicken breast and dredge it in the flour, making sure to coat both sides completely. Shake off any excess flour.
- Dip in Egg Wash: Dip the floured chicken breast into the egg wash, ensuring it’s fully coated. Let any excess egg drip off.
- Coat in Parmesan Crust: Press the chicken breast into the Parmesan and Panko mixture, making sure to coat both sides evenly and thoroughly. Press firmly to help the mixture adhere.
- Repeat: Repeat the breading process with the remaining chicken breasts.
- Heat the Oil and Butter: In a large skillet, heat the olive oil and butter over medium heat.
- Cook the Chicken: Carefully place the breaded chicken breasts into the hot skillet. Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through.
- Ensure Even Cooking: If the Parmesan crust is browning too quickly before the chicken is cooked through, lower the heat slightly and cover the skillet with a lid for a few minutes.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
- Rest the Chicken: Once cooked, let the chicken rest on a wire rack for a few minutes.
- Garnish: Sprinkle with fresh parsley.
- Serve Immediately: Serve hot and crispy, optionally with lemon wedges.
Notes
- If the chicken breasts are thick, you may need to adjust the cooking time to ensure they are fully cooked.
- For extra flavor, consider adding a squeeze of fresh lemon juice over the chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 150mg
Keywords: Parmesan Crusted Chicken, Longhorn, Crispy Chicken, Dinner Recipe
