Description
Recreate the beloved Longhorn Steakhouse Parmesan Chicken at home with this easy-to-follow recipe. Tender, breaded chicken breasts smothered in a rich, creamy Parmesan sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 tablespoon fresh parsley, chopped
Instructions
- 1. Pound chicken breasts to 1/2 inch thickness. Season with salt and pepper.
- 2. Set up three shallow dishes: flour, beaten eggs, and panko mixed with Parmesan cheese, salt, and pepper.
- 3. Dredge chicken in flour, then eggs, then coat thoroughly with the panko mixture.
- 4. Heat olive oil and butter in a skillet over medium-high heat. Cook breaded chicken for 4-5 minutes per side until golden brown and cooked through (165°F). Remove chicken and keep warm.
- 5. Pour off excess fat, leaving about 1 tbsp. Add minced garlic to the skillet and sauté until fragrant.
- 6. Add chicken broth and scrape up browned bits. Simmer for 1 minute.
- 7. Pour in heavy cream and bring to a simmer. Stir in 1/4 cup Parmesan cheese until melted and sauce thickens.
- 8. Return chicken to the skillet, spoon sauce over it, and garnish with parsley and extra Parmesan.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a splash of liquid or in the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 45g