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–+ servings

Parmesan Chicken

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A quick and easy copycat recipe for Longhorn Steakhouse's Parmesan Chicken, featuring a crispy, cheesy crust on tender chicken breasts, adaptable for various cooking methods.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 6–8 oz each) Flattened to ~1/2 inch thickness
  • 1 cup grated Parmesan cheese Use low-moisture Parmesan for the best crust
  • 1 cup Italian breadcrumbs Substitute gluten-free breadcrumbs or panko for extra crunch
  • 1/2 cup all-purpose flour For dredging; skip for gluten-free
  • 2 large eggs Beaten
  • 2–3 tablespoons olive oil or vegetable oil For pan-frying
  • to taste salt and freshly ground black pepper
  • as needed lemon wedges and chopped parsley For garnish

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C) if baking, or preheat the air fryer to 375°F (190°C).
  2. Trim fat from chicken and place each breast between sheets of plastic wrap. Pound to an even 1/2 inch thickness.
  3. Lightly salt and pepper both sides of the chicken.
Breading
  1. Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with a mix of grated Parmesan and breadcrumbs.
  2. Dredge each breast in flour (shake off excess), then coat in egg, and finally press into the Parmesan-breadcrumb mixture.
Cooking
  1. For pan-frying: Heat 2 tbsp oil in a skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown.
  2. For baking: Place chicken on a wire rack set over a baking sheet, spray lightly with oil, and bake for 15–20 minutes, flipping halfway.
  3. For air-frying: Place chicken in a single layer and cook for 10–12 minutes at 375°F, flipping once.
Finishing
  1. Let the chicken rest for 3–5 minutes before slicing. Garnish with parsley and a lemon wedge before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 1g

Notes

If your chicken breasts are thick, pound them between plastic wrap to ensure even cooking. For extra crispiness, combine panko with Parmesan. Store cooled chicken in an airtight container for 3-4 days or freeze for 2-3 months.
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