Description
A crispy and flavorful Parmesan Crusted Chicken recipe inspired by Longhorn Steakhouse. Tender chicken breasts are coated in a seasoned Parmesan and panko breadcrumb crust, then pan-seared to golden perfection for a deliciously crunchy and juicy meal ready in just 25 minutes.
Ingredients
Scale
Chicken
- 2 Boneless, skinless chicken breasts
Breading Station
- 1/2 cup All-purpose flour
- 1 large Egg, beaten
- 1/2 cup Freshly grated Parmesan cheese
- 3/4 cup Panko breadcrumbs
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Cooking
- 2 tbsp Olive oil or butter, for sautéing
Instructions
- Prepare the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure they cook uniformly. Pat dry with paper towels and season lightly with salt and pepper.
- Set Up the Breading Station: Arrange three shallow dishes: one with all-purpose flour, one with beaten egg, and one with a mixture of freshly grated Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Coat the Chicken: Dredge each chicken breast in the flour first, shaking off any excess. Next, dip into the beaten egg, then firmly press into the Parmesan breadcrumb mixture until fully coated.
- Cook Until Golden: Heat olive oil or butter in a skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes on each side until the crust is golden brown and the chicken is cooked through.
- Rest and Serve: Let the cooked chicken rest for a few minutes to lock in juices. Slice and garnish with fresh parsley or basil before serving.
Notes
- Flattening the chicken breasts helps ensure even cooking and a tender result.
- You can substitute olive oil with butter or a mix of both for a richer flavor.
- Use freshly grated Parmesan for the best taste and texture.
- If you prefer a spicier crust, add a pinch of cayenne pepper to the breadcrumb mixture.
- Allowing the chicken to rest before slicing keeps it juicy.
