Description

A delicious and crispy Parmesan Chicken recipe inspired by Longhorn Steakhouse, featuring tender chicken breasts coated with a flavorful Parmesan-breadcrumb crust, pan-fried to golden perfection, and topped with a creamy mayonnaise and heavy cream mixture, then baked to melt the topping and finish with fresh parsley garnish.

Ingredients

Scale

Chicken and Coating

4 pieces boneless, skinless chicken breasts (about 1.5 lbs total)
1 cup all-purpose flour
2 large eggs
1 cup grated Parmesan cheese
1 cup seasoned breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Topping and Garnish

1/2 cup mayonnaise
1/4 cup heavy cream
2 tablespoons chopped fresh parsley (for garnish)
4 tablespoons olive oil (for cooking)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after pan-frying.
Prepare Chicken: Place the chicken breasts in a large zip-top bag and use a meat mallet to pound them to an even thickness of about ½ inch to ensure even cooking.
Make Flour Mixture and Egg Wash: In a shallow bowl, whisk the 2 large eggs. In another bowl, combine the all-purpose flour with garlic powder, onion powder, salt, and black pepper.
Mix Parmesan and Breadcrumbs: In a separate bowl, mix the grated Parmesan cheese with the seasoned breadcrumbs until well combined.
Coat Chicken: Dip each chicken breast first into the flour mixture, coating it thoroughly, then into the beaten eggs, and finally press it into the Parmesan-breadcrumb mixture to fully coat the chicken.
Cook Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer to Baking Dish: Once cooked, transfer the browned chicken breasts to a baking dish.
Prepare and Apply Topping: In a small bowl, combine the mayonnaise and heavy cream until smooth. Spread this creamy mixture evenly over the top of each chicken breast.
Bake: Place the baking dish in the preheated oven and bake for 10 minutes to warm through and slightly melt the topping.
Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley, and serve immediately.

Notes

Ensure chicken breasts are pounded evenly for uniform cooking.
Seasoned breadcrumbs can be replaced with plain breadcrumbs plus Italian seasoning if desired.
Use a meat thermometer to confirm the chicken’s internal temperature reaches 165°F for safe eating.
For a lighter version, substitute mayonnaise with Greek yogurt and use low-fat cream or omit cream.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying and Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast (about 6 oz)
Calories: 450 kcal
Sugar: 1 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 130 mg

Keywords: Parmesan chicken, Longhorn Steakhouse recipe, crispy chicken, baked chicken, Parmesan crusted chicken, easy dinner recipe