Description
This Longhorn Crusted Chicken recipe offers a crispy, flavorful Parmesan and Panko crust on tender chicken breasts, perfect for a weeknight dinner. Easy to make with simple ingredients.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon milk or water
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil, plus more for drizzling if needed
Instructions
- 1. Prepare Chicken: If chicken breasts are thick, pound to 1/2-inch thickness or butterfly.
- 2. Set Up Dredging Stations: In three shallow dishes, combine flour, salt, and pepper; whisk eggs with milk/water; mix Panko, Parmesan, Italian seasoning, and garlic powder.
- 3. Dredge Chicken: Coat chicken in flour, then egg wash, then press firmly into Panko mixture, ensuring full coverage. Repeat for second breast.
- 4. Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and crisped.
- 5. Finish in Oven: Transfer skillet (or chicken on a baking sheet) to a preheated 400°F (200°C) oven. Bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
- 6. Rest and Serve: Let chicken rest for 5 minutes before slicing or serving.
Notes
Store fully cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven or air fryer for best results to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: Approx. 400
- Sugar: Approx. 2g
- Sodium: Approx. 500mg
- Fat: Approx. 25g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 1g
- Protein: Approx. 40g