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Cooked chicken with melted cheese on top and a side fries.

LongHorn Steakhouse-Style Parmesan Chicken Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 4

Ingredients
  

For the Chicken

  • 4 boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp olive oil

For the Parmesan Crust

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 1 tsp Italian seasoning

For the Garlic Cream Sauce

  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • Pinch of nutmeg optional
  • Salt and pepper to taste

Instructions
 

  • Prepare the Chicken
    Preheat your oven to 375°F (190°C). Start by pounding the chicken breasts to an even thickness to ensure consistent cooking. Season each piece with salt, pepper, garlic powder, and onion powder. Next, dredge the chicken in flour, dip it in beaten eggs, and coat it with a mixture of panko breadcrumbs and Parmesan cheese. Heat olive oil in a skillet over medium heat and sear the chicken for 2-3 minutes on each side until golden brown. Transfer to a baking sheet.
  • Make the Parmesan Crust
    In a bowl, mix mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and Italian seasoning. Spread this mixture evenly over the seared chicken breasts.
  • Bake
    Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). For an extra touch, broil the chicken for the last 2-3 minutes to create a golden, bubbly crust.
  • Prepare the Garlic Cream Sauce
    Melt butter in a saucepan over medium heat and sauté minced garlic until fragrant. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and whisk until the sauce becomes smooth and creamy. Season with salt, pepper, and a pinch of nutmeg, if desired.
  • Serve
    Plate the chicken and generously drizzle it with the garlic cream sauce. Garnish with fresh parsley or additional Parmesan cheese for a restaurant-worthy finish.