Parmesan Crusted Chicken Longhorn just the name conjures up images of crispy, golden-brown perfection, doesn’t it? Forget boring weeknight dinners; this recipe is about to become your new go-to for a restaurant-quality meal right in your own kitchen. Imagine sinking your teeth into juicy, tender chicken enveloped in a crunchy, flavorful parmesan crust. It’s a symphony of textures and tastes that will have everyone at the table begging for seconds!
While not steeped in centuries of tradition, Parmesan Crusted Chicken Longhorn pays homage to classic Italian-American flavors. The combination of parmesan cheese, herbs, and breadcrumbs creates a coating reminiscent of traditional Italian breaded cutlets, but with a distinctly modern twist. It’s a dish that celebrates simplicity and deliciousness, proving that you don’t need complicated techniques or exotic ingredients to create something truly special.
So, why is this dish so beloved? Well, beyond the irresistible crunch and savory parmesan flavor, it’s incredibly versatile and relatively quick to prepare. Whether you’re looking for a satisfying family dinner or an impressive dish to serve to guests, Parmesan Crusted Chicken Longhorn delivers every time. The crispy texture contrasts beautifully with the tender chicken, creating a delightful mouthfeel that’s simply addictive. Plus, it pairs perfectly with a variety of sides, from roasted vegetables to creamy pasta, making it a truly customizable meal. Get ready to experience chicken like never before!
Ingredients:
- Chicken Breasts: 4 boneless, skinless chicken breasts, about 6-8 ounces each
- Grated Parmesan Cheese: 1 ½ cups, finely grated (freshly grated is best!)
- Panko Bread Crumbs: 1 cup, for extra crispiness
- All-Purpose Flour: ½ cup, for dredging
- Eggs: 2 large eggs, lightly beaten
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Dried Italian Herbs: 1 teaspoon (a blend of oregano, basil, rosemary, and thyme works well)
- Salt: 1 teaspoon, or to taste
- Black Pepper: ½ teaspoon, or to taste
- Olive Oil: 3 tablespoons, for cooking
- Butter: 2 tablespoons, unsalted, for added flavor and browning
- Fresh Parsley: 2 tablespoons, chopped, for garnish (optional)
- Lemon Wedges: For serving (optional)
Preparing the Chicken:
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about ½ inch. This ensures even cooking and tenderizes the chicken. Don’t overdo it, you want it thin but not falling apart.
- Season the Chicken: In a small bowl, combine the garlic powder, onion powder, Italian herbs, salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts. Make sure each breast is well seasoned for maximum flavor.
Setting Up the Breading Station:
- Prepare the Flour: Place the all-purpose flour in a shallow dish or plate. This will be the first layer of our breading, helping the egg adhere properly.
- Prepare the Egg Wash: In a second shallow dish, whisk the eggs lightly. Ensure the yolks and whites are fully combined. A smooth egg wash is key for even breading.
- Prepare the Parmesan Crust: In a third shallow dish, combine the grated Parmesan cheese and Panko bread crumbs. Mix well to ensure the bread crumbs are evenly distributed throughout the Parmesan. This mixture is what gives the chicken its signature crispy, cheesy crust.
Breading the Chicken:
- Dredge in Flour: Take one chicken breast and dredge it in the flour, making sure to coat both sides completely. Shake off any excess flour. This creates a dry surface for the egg to stick to.
- Dip in Egg Wash: Dip the floured chicken breast into the egg wash, ensuring it’s fully coated. Let any excess egg drip off. The egg acts as a glue, helping the Parmesan mixture adhere.
- Coat in Parmesan Crust: Press the chicken breast into the Parmesan and Panko mixture, making sure to coat both sides evenly and thoroughly. Press firmly to help the mixture adhere. You want a thick, even coating of the Parmesan crust for the best flavor and texture.
- Repeat: Repeat the breading process with the remaining chicken breasts.
Cooking the Parmesan Crusted Chicken:
- Heat the Oil and Butter: In a large skillet (preferably cast iron for even heat distribution), heat the olive oil and butter over medium heat. The butter adds richness and helps the chicken brown beautifully. Make sure the skillet is hot before adding the chicken. You’ll know it’s ready when a small piece of breading sizzles gently when dropped into the oil.
- Cook the Chicken: Carefully place the breaded chicken breasts into the hot skillet, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure doneness. Adjust the heat if the chicken is browning too quickly.
- Ensure Even Cooking: If the Parmesan crust is browning too quickly before the chicken is cooked through, you can lower the heat slightly and cover the skillet with a lid for a few minutes to help the chicken cook evenly.
- Check for Doneness: To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the breast. It should read 165°F (74°C). If it’s not quite there, continue cooking for a few more minutes, checking periodically.
- Rest the Chicken: Once the chicken is cooked through, remove it from the skillet and place it on a wire rack to rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
Serving Suggestions:
- Garnish: Sprinkle the cooked chicken with fresh chopped parsley for a pop of color and freshness.
- Serve Immediately: Serve the Parmesan crusted chicken immediately while it’s hot and crispy.
- Pairing Suggestions: This chicken is delicious served with a variety of sides, such as:
- Pasta: A simple pasta with marinara sauce or Alfredo sauce.
- Vegetables: Roasted vegetables like broccoli, asparagus, or green beans.
- Salad: A fresh garden salad with a light vinaigrette.
- Mashed Potatoes: Creamy mashed potatoes or garlic mashed potatoes.
- Rice: Steamed rice or risotto.
- Lemon Wedges: Serve with lemon wedges for squeezing over the chicken for a bright, citrusy flavor.
Tips and Tricks for Perfect Parmesan Crusted Chicken:
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a richer flavor than pre-grated cheese.
- Don’t Overcrowd the Pan: Cooking the chicken in batches prevents the pan from getting overcrowded, which can lower the temperature of the oil and result in soggy chicken.
- Adjust the Heat: Keep a close eye on the chicken while it’s cooking and adjust the heat as needed to prevent the Parmesan crust from burning.
- Use a Meat Thermometer: A meat thermometer is the best way to ensure that the chicken is cooked through.
- Rest the Chicken: Resting the chicken after cooking allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
- Add a Kick: For a little heat, add a pinch of red pepper flakes to the Parmesan and Panko mixture.
- Make it Gluten-Free: Use gluten-free all-purpose flour and gluten-free Panko bread crumbs to make this recipe gluten-free.
- Bake it Instead: If you prefer to bake the chicken, preheat your oven to 400°F (200°C). Place the breaded chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through and the Parmesan crust is golden brown.
- Prepare Ahead: You can bread the chicken breasts ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to cover them tightly with plastic wrap.
- Freezing Instructions: You can freeze the breaded chicken breasts before cooking. Place them on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer bag or container and store them in the freezer for up to 3 months. When ready to cook, thaw them in the refrigerator overnight and cook as directed.
Variations:
- Herb Crusted: Add other herbs to the Parmesan mixture, such as rosemary, thyme, or sage.
- Spicy Parmesan Crusted Chicken: Add a pinch of cayenne pepper or red pepper flakes to the Parmesan mixture for a spicy kick.
- Lemon Parmesan Crusted Chicken: Add lemon zest to the Parmesan mixture for a bright, citrusy flavor.
- Garlic Parmesan Crusted Chicken: Add minced garlic to the Parmesan mixture for a garlicky flavor.
Troubleshooting:
- Chicken is Burning: If the Parmesan crust is browning too quickly, lower the heat and/or cover the skillet with a lid.
- Chicken is Not Cooking Through: If the chicken is browning on the outside but not cooking through on the inside, lower the heat and/or cover the skillet with a lid. You can also finish cooking it in the oven.
Conclusion:
This Parmesan Crusted Chicken Longhorn recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular dinner rotation. Why? Because it delivers that restaurant-quality experience right in your own kitchen, without the hefty price tag or the need to even put on pants (unless you want to, of course!). The combination of the juicy, tender chicken and the crispy, flavorful Parmesan crust is simply irresistible. It’s a symphony of textures and tastes that will have everyone at the table begging for seconds.
But beyond the incredible flavor, this recipe is also surprisingly easy to make. We’ve broken down each step to ensure even the most novice cook can achieve perfect results. Forget complicated techniques and hard-to-find ingredients; this recipe uses pantry staples and straightforward instructions, making it a weeknight winner. Plus, it’s incredibly versatile!
Serving Suggestions and Variations:
Think of this Parmesan Crusted Chicken as a blank canvas for your culinary creativity. For a classic pairing, serve it alongside a bed of creamy mashed potatoes and steamed green beans. The richness of the potatoes complements the savory chicken beautifully, while the green beans add a touch of freshness. Alternatively, you could opt for a lighter side dish like a vibrant salad with a lemon vinaigrette. The acidity of the dressing will cut through the richness of the Parmesan, creating a perfectly balanced meal.
Looking for variations? Consider adding a touch of spice to the Parmesan crust by incorporating a pinch of red pepper flakes. Or, for a more herbaceous flavor, mix in some dried Italian herbs like oregano, basil, and thyme. You could even experiment with different types of cheese! Asiago or Romano would be delicious substitutes for Parmesan, adding their own unique flavor profiles.
Another fantastic variation is to use this same Parmesan crusting technique on other proteins. Imagine this crispy, cheesy coating on pork chops, fish fillets, or even eggplant slices! The possibilities are truly endless. And for those watching their carb intake, you can easily adapt this recipe by using almond flour or crushed pork rinds in place of the breadcrumbs. This will create a delicious and satisfying low-carb version of this classic dish.
Don’t be afraid to get creative and experiment with different flavors and ingredients to make this recipe your own. The most important thing is to have fun in the kitchen and enjoy the process of creating a delicious and satisfying meal.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this Parmesan Crusted Chicken Longhorn recipe. I promise you won’t be disappointed.
I’m so excited for you to try this recipe and I can’t wait to hear about your experience! Please, share your photos and comments with me. Let me know what variations you tried, what sides you paired it with, and how much your family loved it. Your feedback is invaluable and helps me continue to create and share delicious recipes that you’ll love. Happy cooking!
Parmesan Crusted Chicken Longhorn: Recipe & Easy Steps
Crispy, golden Parmesan crusted chicken breasts, pan-fried to perfection. A quick and easy weeknight meal the whole family will love!
Ingredients
- 4 boneless, skinless chicken breasts (6-8 ounces each)
- 1 1/2 cups grated Parmesan cheese (finely grated, freshly grated is best)
- 1 cup Panko bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs (lightly beaten)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs (oregano, basil, rosemary, thyme blend)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley (chopped, for garnish – optional)
- Lemon wedges (for serving – optional)
Instructions
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about ½ inch.
- Season the Chicken: In a small bowl, combine the garlic powder, onion powder, Italian herbs, salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts.
- Prepare the Flour: Place the all-purpose flour in a shallow dish or plate.
- Prepare the Egg Wash: In a second shallow dish, whisk the eggs lightly.
- Prepare the Parmesan Crust: In a third shallow dish, combine the grated Parmesan cheese and Panko bread crumbs. Mix well.
- Dredge in Flour: Take one chicken breast and dredge it in the flour, making sure to coat both sides completely. Shake off any excess flour.
- Dip in Egg Wash: Dip the floured chicken breast into the egg wash, ensuring it’s fully coated. Let any excess egg drip off.
- Coat in Parmesan Crust: Press the chicken breast into the Parmesan and Panko mixture, making sure to coat both sides evenly and thoroughly. Press firmly to help the mixture adhere.
- Repeat: Repeat the breading process with the remaining chicken breasts.
- Heat the Oil and Butter: In a large skillet, heat the olive oil and butter over medium heat.
- Cook the Chicken: Carefully place the breaded chicken breasts into the hot skillet, being careful not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Ensure Even Cooking: If the Parmesan crust is browning too quickly before the chicken is cooked through, you can lower the heat slightly and cover the skillet with a lid for a few minutes to help the chicken cook evenly.
- Check for Doneness: To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the breast. It should read 165°F (74°C). If it’s not quite there, continue cooking for a few more minutes, checking periodically.
- Rest the Chicken: Once the chicken is cooked through, remove it from the skillet and place it on a wire rack to rest for a few minutes.
- Garnish: Sprinkle the cooked chicken with fresh chopped parsley for a pop of color and freshness.
- Serve Immediately: Serve the Parmesan crusted chicken immediately while it’s hot and crispy.
- Pairing Suggestions: This chicken is delicious served with a variety of sides, such as pasta, roasted vegetables, salad, mashed potatoes, or rice.
- Lemon Wedges: Serve with lemon wedges for squeezing over the chicken for a bright, citrusy flavor.
Notes
- Use freshly grated Parmesan cheese for the best flavor and melting.
- Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary.
- Adjust the heat as needed to prevent the Parmesan crust from burning.
- A meat thermometer is the best way to ensure the chicken is cooked through.
- Resting the chicken after cooking allows the juices to redistribute, resulting in a more tender and flavorful chicken breast.
- For a little heat, add a pinch of red pepper flakes to the Parmesan and Panko mixture.
- Use gluten-free all-purpose flour and gluten-free Panko bread crumbs to make this recipe gluten-free.
- To bake the chicken, preheat your oven to 400°F (200°C). Place the breaded chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through and the Parmesan crust is golden brown.
- You can bread the chicken breasts ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to cover them tightly with plastic wrap.
- You can freeze the breaded chicken breasts before cooking. Place them on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer bag or container and store them in the freezer for up to 3 months. When ready to cook, thaw them in the refrigerator overnight and cook as directed.
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