Estimated reading time: 9 minutes
Let’s talk about a delicious chicken dish that many people love: Longhorn Parmesan Crusted Chicken. I’ve enjoyed this dish from the restaurant for a long time, and if you’re like me, you might wonder how they make the chicken so crispy and cheesy on the outside while keeping it juicy and tender inside.
I’ve spent time in my kitchen trying different methods and learning, and I’m excited to share my findings with you! This recipe isn’t just any chicken—it’s a fun way to make the great taste of Longhorn at home. Say goodbye to boring chicken dinners— we’re about to make something really special, one tasty parmesan bite at a time. Get ready to impress your family with this amazing meal; they might even ask for more!
Table of contents
Ingredients for Longhorn Parmesan Crusted Chicken
| Ingredient Name | Quantity | Special Notes |
| Boneless, Skinless Chicken Breasts | 4 (6-8 oz each) | About ½ inch thick; pound to even thickness if needed. |
| Mayonnaise | 1/2 cup | Full-fat for better flavor and binding; light mayo can work but may be less rich. |
| Grated Parmesan Cheese | 1 cup | Freshly grated works best; pre-shredded can be used in a pinch. |
| Italian Bread Crumbs | 1/2 cup | Plain breadcrumbs or Panko will also work but the texture is different |
| Garlic Powder | 1 teaspoon | Adds a punch of flavor |
| Onion Powder | 1 teaspoon | For depth of flavor |
| Dried Parsley | 1 teaspoon | Adds freshness and color |
| Salt | 1/2 teaspoon | Adjust to taste |
| Black Pepper | 1/4 teaspoon | Freshly ground for best flavor |
| Olive Oil | 2 tablespoons | For cooking |
Kitchen Equipment You’ll Need
- Large Mixing Bowl
- Whisk or Fork
- Measuring Cups and Spoons
- Large Skillet or Baking Sheet
- Meat Mallet or Rolling Pin (if needed for flattening chicken)
- Tongs or Spatula
- Instant Read Thermometer
A Word from the Chef: The Art of the Crust
“The secret to that perfect, crispy Parmesan crust isn’t just about the ingredients; it’s all about the technique. Don’t overcrowd the pan, and resist the urge to flip too early. Golden brown perfection takes a little patience,” says Chef Michael Smith, who has over 20 years of experience in creating masterful chicken dishes.
Step-by-Step Instructions: Recreating the Magic
Time needed: 45 minutes
- Getting the chicken ready
If your chicken breasts are on the thicker side, gently flatten them to about ½ inch using a meat mallet. This step is key for even cooking.
- Combine the Crust Ingredients
In a big mixing bowl, combine the mayonnaise, Parmesan cheese, Italian bread crumbs, garlic powder, onion powder, dried parsley, salt and pepper. Stir well; all ingredients should be combined thoroughly.
- The Chicken
Each piece of chicken breast should be coated with the mayonnaise mixture such that it is completely covered on all sides by a thick layer of the mixture. Just to make sure that the mixture sticks to the chicken, press the mixture into the chicken.
- Heat the Skillet
First of all it is necessary to heat up a large skillet with 2 tablespoons of olive oil on a medium-high flame before placing the chicken in the pan. This is to ensure that the oil is already very hot to achieve the right sear on the chicken.
- Cook the Chicken
In a hot skillet, cook the coated chicken breasts for 5-7 minutes on a side or until golden brown and cooked through, meaning that when you insert a thermometer into the meat, it registers 165°F or 74°C. Do not crowd the pan; if necessary, do it in batches.
- Rest and Serve
After you cook the chicken, take it out of the pan and put it on a plate. Let it sit there for a few minutes before you serve it. This makes the chicken more juicy.
Tips & Tricks for Perfect Parmesan Chicken
- Don’t Overcrowd the Pan: Cooking in large amounts at one time will help the chicken get a nice brown color and become crispy. If you put too much chicken in the pan at once, it can make the pan colder. This will cause the chicken to cook in steam instead of getting crispy.
- Use Freshly Grated Parmesan: While pre-shredded Parmesan can work, freshly grated Parmesan gives you the best texture and flavor for that perfect crust.
- Don’t Flip Too Soon: Resist the urge to flip the chicken before it is golden brown. Patience is key to a crispy crust.
- Adjust the Seasoning: Taste the mayonnaise mixture before coating the chicken and adjust the salt and pepper as needed.
- Use a Thermometer: To confirm that the chicken is all the way done, use a meat thermometer to check the internal temperature. The chicken is okay to eat when it gets hot enough inside, at 165°F (74°C). This is a critical threshold for killing off potential pathogens and making the food safe for consumption.
- Preheat the Pan: Make sure your skillet is properly preheated before adding the chicken. This will help it get a nice crispy outside.
Longhorn Parmesan Crusted Chicken Serving Ideas
- Classic Pairing: Serve with mashed potatoes and steamed broccoli for a meal that feels just like you’re dining at Longhorn.
- Salad Delight: Cut the chicken into slices and serve it over a fresh garden salad for a lighter option.
- Pasta Power: Pair with a side of creamy Alfredo pasta or marinara for a hearty, satisfying meal.
- Lemon Twist: Serve with a side of lemon wedges. The sour taste helps to balance the rich flavor of the cheese.
- Vegetable Medley: Complement with roasted vegetables such as asparagus, bell peppers, or zucchini for a vibrant and nutritious side.
Nutritional Information: What’s on Your Plate?
(Note: The information about nutrition is an estimate and can change depending on the specific ingredients used and how much you serve.)
- Estimated Calories: 500-600 per serving
- Protein: 45-50g
- Fat: 30-35g
- Carbohydrates: 20-25g
- Important: This information does not include side dishes. Please factor those in when calculating your daily intake
Variations and Delicious Alternatives
- Spice it Up: Add a few of red pepper flakes or cayenne pepper to the mayonnaise mixture for a spicy kick.
- Herb Infusion: Mix dried herbs like oregano, thyme, or basil into the parmesan cheese for an extra layer of flavor.
- Gluten-Free Version: Use gluten-free bread crumbs to make this a gluten-friendly dish.
- Air Fryer Option: For a lighter version, cook the coated chicken in an air fryer at 400°F (200°C) for about “12-15 mins”, flipping halfway through.
- Baking Method: Alternatively, you can bake the chicken in a preheated oven at 400°F (200°C) for 20 to 25 minutes, or until cooked through.
Conclusion
That’s my version of the irresistible Longhorn Parmesan Crusted Chicken—a restaurant-worthy meal you can make at home. More than just a recipe, this is about creating an experience, a delightful mix of flavors and textures that will make you feel like a kitchen pro. I hope you love cooking it as much as I enjoyed sharing it, and prepare for rave reviews around your dinner table!
FAQ Section
Yes, you can, but freshly grated Parmesan will offer the best flavor and texture for the crust.
While it’s best served fresh, you can prepare the chicken (up to the coating step) ahead of time and store it in the refrigerator, ready to be cooked.
Plain breadcrumbs or Panko can work as substitutes, but the texture will vary slightly.
Use a meat thermometer to make sure the internal temperature reaches 165°F (74°C).
Yep, boneless, skinless chicken thighs will work just as well and may result in a juicier outcome. Just note cooking times may vary slightly.
Who Might Want to Skip This Recipe?
While this Longhorn Parmesan Crusted Chicken is a delight for many, there are a few folks who might want to consider alternatives:
- Dairy Intolerant: If you’re lactose intolerant, the significant amount of parmesan cheese might not be your best bet. You could try a dairy-free cheese alternative, but the taste will be different.
- Those on Low-Sodium Diets: The Parmesan cheese does have some sodium. For low-sodium diets, consider alternatives that have lower sodium content.
- For those mindful of fat intake: This recipe is not low in fat due to the mayonnaise and cheese. If you’re watching your fat intake, consider using a lighter mayonnaise and exploring leaner protein alternatives.
What Do You Think? Join the Conversation!
What are your thoughts on this copycat recipe? Are you eager to give it a try? Or perhaps you have a winning parmesan-crusted chicken recipe of your own? Share your experiences in the comments below! I’m excited to hear your questions, successes, and any tips you have!
My Love Affair with Parmesan Chicken
I have to admit. The first time I tasted parmesan crusted chicken was in a small family owned restaurant when I was on a road trip with my family. When it hit my tongue, the flavors burst and the crunch was out of this world. I thought to myself, “I need to learn how to make this at home.” It is always fun to try and recreate a dish that has given me joy, and now, being able to share it with all of you, I am reminded of that beautiful day and the idea of good food and wonderful memories. Each time I make it, I am taken back to that trip and how a meal can easily unite us. I hope that you will have the same experiences when you try to do this at home.
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